I’ve mentioned before that I love tea time because coffee doesn’t agree with me.
I’ve actually written multiple recipes for cookies to have with tea like Peanut Butter Oatmeal Cookies, here if you’re interested.
It did well, so I also wrote this pumpkin oatmeal cookie recipe.
Today, I want to do something different – I want to write a biscuit recipe!
These 3-ingredient buttermilk biscuits are buttery and flaky!
There’s something so comforting about pulling a warm biscuit straight from the oven!
And I didn’t want to spend hours making them, so I concoted a simple recipe!
They’re so easy to make, yet they feel indulgent.
No long list of ingredients, no fancy tools.
Just flour, buttermilk, and butter.
That’s all you need to whip up a batch of old-fashioned, melt-in-your-mouth biscuits that go with everything, from jam and gravy to eggs and soup.
Whether you’re a beginner or baking with sleepy eyes on a Sunday morning, this recipe never fails.
(I have included variations and substitutes at the end of the recipe in case you want gluten-free options or want to make different variations)
Here are some tips to make them taste amazing:
- Keep your butter very cold and work quickly—this is key to flaky biscuits. You can even freeze it for 10 minutes before grating.
- Use a box grater like this one: Stainless Steel Grater with Catch Tray for mess-free grating.
- If your dough feels too wet, sprinkle a little extra flour on your surface while folding.
- A pastry cutter makes mixing easier and keeps your hands from warming the butter—this one works great: Pastry Cutter Set
- Want taller biscuits? Stack the dough higher and resist overworking it.
- Brush the tops with buttermilk before baking for extra browning.
Now, let’s dive into the recipe!
3-Ingredient Buttermilk Biscuits
Course: DessertDifficulty: Easy6-8
biscuits10
minutes13
minutesIngredients
2 cups self-rising flour
1/2 cup cold unsalted butter (1 stick)
3/4 to 1 cup buttermilk (start with 3/4 and add as needed)
Directions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Start by grating the cold butter using a box grater—this gives you tiny bits that melt perfectly into the dough and create those amazing flaky layers.
- Mix the grated butter into the self-rising flour using your fingertips or a pastry cutter, working quickly so the butter stays cold. Pour in the buttermilk and gently stir with a spoon or your hand until a soft, sticky dough forms.
- Turn it out onto a floured surface and pat it down into a 1-inch thick slab. Fold the dough gently over itself 2–3 times for extra layers, then pat down again and use a biscuit cutter or the rim of a glass to cut out biscuits.
- Place the biscuits on the baking sheet close together for soft sides, or spaced apart if you like crispier edges.
- Bake for 13–15 minutes or until the tops are golden brown. As soon as they’re out of the oven, brush the tops with melted butter if you like a glossy, buttery finish.
- Serve warm with honey, jam, or just as they are. They’re heavenly.
- I personally love these for tea time. It goes great with some lemon tea.
Variations and Substitutes:
No self-rising flour? Just mix 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt.
Add in cheddar and chives for a savory twist, or a sprinkle of cinnamon sugar for a breakfast version.
Swap buttermilk with 1 cup milk + 1 tablespoon vinegar or lemon juice, let sit for 5 minutes.
Make them mini and use as sliders with eggs and sausage or mini pulled chicken sandwiches.
I hope you love them!
These 3-ingredient buttermilk biscuits prove that simple can still be spectacular.
With just a handful of ingredients and a few minutes of effort, you get flaky, fluffy biscuits that rival anything from a bakery.
Perfect for lazy mornings, family dinners, or anytime your soul needs a cozy bite.
