These 3 ingredient biscuits are made with self-rising flour, cold butter, and buttermilk for tall, flaky layers and a golden top.
There is nothing like pulling a tray of warm, buttery biscuits out of the oven.
The dough is ready in minutes, so you can have homemade biscuits on the table even on a busy morning.
A quick fold of the dough creates the flaky, pull-apart layers, and they bake up tall and golden in about 12 minutes.
Serve them with butter and honey, jam, or a big plate of sausage gravy.
One reader, Rachael, commented: “These are so good!! ★★★★★”
If you like homemade bread, try my garlic butter dinner rolls, Turkish bread, and homemade pita bread!
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Why this recipe works
- Just 3 Ingredients: Self-rising flour, butter, and buttermilk are all you need, with no extra baking powder or salt to measure.
- Flaky Layers: Folding the dough a few times creates the tall, buttery layers that pull apart.
- Cold Butter: Little pieces of cold butter turn into steam in the hot oven, so the biscuits puff up light and tender.
- Ready in 20 Minutes: The dough comes together in minutes and bakes in about 12.
- Freezer Friendly: Cut the biscuits and freeze them unbaked, so you can bake fresh ones any time.
Ingredients
Before starting, measure and prepare your ingredients so the process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
Self-Rising Flour: Already has the baking powder and salt mixed in. Spoon it into your measuring cup and level it off, or, even better, use a kitchen scale to weigh it.
Butter: Unsalted and very cold, cut into small cubes. Cold butter is what makes the biscuits flaky. If using salted butter, the biscuits will just taste a little saltier.
Buttermilk: Cold buttermilk makes the biscuits tender and adds a slight tang.
Step by Step Instructions
Get ready
1. Preheat: Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
2. Chill the Butter: Cut the butter into small cubes and keep them in the fridge until ready to use.
Make the dough
3. Cut In: In a large mixing bowl, add the self-rising flour and cold butter. Use a pastry cutter to cut the butter into the flour until it looks like coarse crumbs with some pea-sized pieces.
4. Add the Buttermilk: Pour in the cold buttermilk and mix with a spoon or spatula just until combined.
5. Knead: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
6. Fold: Pat it into a rectangle, then fold it over itself like an envelope. Repeat 2 to 3 times for extra flaky layers.
Shape and bake
7. Roll and Cut: Roll the dough to about ¾ inch thick and cut out rounds with a biscuit cutter or glass, pressing straight down without twisting.
8. Bake: Place the biscuits on the baking sheet, close together for soft sides or spaced apart for crispier edges. Brush the tops with buttermilk and bake for 10 to 12 minutes, until golden brown.
9. Cool: Let them cool slightly on a wire rack, then serve warm with your favorite spreads.
Expert Tips
- Keep Everything Cold: Cold butter and buttermilk make the tallest, flakiest biscuits.
- Don't Overmix: Stir just until combined so the biscuits stay tender.
- Don't Twist the Cutter: Press straight down so the biscuits rise evenly.
- Bake Close Together: Touching biscuits help each other rise higher.
- Freeze Before Baking: 10 minutes in the freezer before baking helps them hold their shape.
Troubleshooting
Why are my biscuits flat?
The butter got too warm, the cutter was twisted, or the self-rising flour was old. Keep everything cold, press the cutter straight down, and use fresh flour.
Why are my biscuits gummy inside?
They were underbaked or the dough was too wet. Bake until deep golden on top, and only add enough buttermilk to bring the dough together.
Why are my biscuits dry or hard?
Too much flour or overworking the dough. Spoon and level the flour, and handle the dough as little as possible.
Frequently Asked Questions
Yes. For every 1 cup of all-purpose flour, whisk in 1½ teaspoons of baking powder and ¼ teaspoon of salt.
Yes. Stir 1 tablespoon of lemon juice or white vinegar into ¾ cup of milk and let it sit for 5 minutes until slightly thickened.
Twisting seals the edges of the dough, which stops the biscuits from rising tall. Press straight down and lift straight up.
Storing
Store the biscuits in an airtight container at room temperature for up to 2 days.
Reheating Tips
Oven: Warm at 180°C (350°F) for 5 minutes.
Microwave: Warm for 10 to 15 seconds.
Freezing
Unbaked biscuits: Freeze the cut biscuits on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 3 to 5 minutes.
Baked biscuits: Cool completely and freeze in a freezer bag for up to 3 months. Reheat in the oven.
Make It Ahead Of Time
Make the Dough the Night Before
Cut the biscuits, place them on the lined baking sheet, cover tightly, and refrigerate overnight. Bake straight from the fridge.
Substitutions
Gluten-free: Use a 1:1 gluten-free flour blend, adding 1½ teaspoons of baking powder and ¼ teaspoon of salt per cup.
Dairy-free: Use cold vegan butter, and mix ¾ cup of oat or soy milk with 1 tablespoon of lemon juice instead of the buttermilk.
Variations
Toppings: Drizzle the warm biscuits with a simple vanilla or lemon glaze.
Cheddar and Chive: Fold 1 cup of shredded cheddar and 2 tablespoons of chopped chives into the dough.
Cinnamon Sugar: Brush the tops with melted butter and sprinkle with cinnamon sugar before baking.
Berries: Gently fold ½ cup of fresh or frozen blueberries or raspberries into the dough.
Chocolate Chips: Fold ½ cup of chocolate chips into the dough.
Herbs: Mix 2 teaspoons each of dried rosemary and thyme into the flour.
How to Scale This Recipe
Multiply all the ingredients by the amount below.
- Half Batch: Make ½ of the recipe for 3 to 4 biscuits.
- Mini Biscuits: As written. Use a 2-inch cutter for about 12 mini biscuits and bake for 8 to 10 minutes.
- Double Batch: 2x, for about 14 biscuits on two baking sheets.
Serving Tips
Butter and Jam: Split the warm biscuits and spread with butter and your favorite jam.
Biscuits and Gravy: Top with sausage gravy for a hearty breakfast.
Breakfast Sandwiches: Fill with scrambled eggs, cheese, and bacon or sausage.
Honey or Maple Syrup: Drizzle over the warm biscuits.
Strawberry Shortcake: Layer with fresh strawberries and whipped cream.
Equipment
- Rolling pin
- Rubber spatula
- Mixing bowl (set of 3)
- Pastry cutter
- Baking sheet and rack set (my favorite)
- Biscuit cutter
More Side Dish Recipes
Looking for more sides? Try my Mediterranean yellow rice, cauliflower with tahini, and carrot fries!
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📖 Recipe
3 Ingredient Biscuits (Flaky)
Ingredients
- 2 cups Self rising flour
- ½ cup Butter cold
- ¾ cup Buttermilk
Instructions
Get ready
- Preheat: Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
- Chill the Butter: Cut the butter into small cubes and keep them in the fridge until ready to use.
Make the dough
- Cut In: In a large mixing bowl, cut the cold butter into the self-rising flour with a pastry cutter until it looks like coarse crumbs.
- Add the Buttermilk: Pour in the cold buttermilk and mix just until combined.
- Knead: Turn the dough onto a lightly floured surface and gently knead a few times until it comes together.
- Fold: Pat into a rectangle and fold it over itself like an envelope. Repeat 2 to 3 times for flaky layers.
Shape and bake
- Roll and Cut: Roll to about ¾ inch thick and cut out rounds, pressing straight down without twisting.
- Bake: Place on the baking sheet, brush the tops with buttermilk, and bake for 10 to 12 minutes, until golden brown.
- Cool: Cool slightly on a wire rack and serve warm.
Notes
- Keep It Cold: Use very cold butter and buttermilk for the flakiest biscuits.
- Measure the Flour: Spoon and level it, or weigh it, so the biscuits aren't dry.
- Don't Overmix: Stir just until combined.
- Don't Twist: Press the cutter straight down so the biscuits rise tall.
- Soft or Crispy: Bake close together for soft sides, or apart for crispier edges.
- No Self-Rising Flour: For each cup of all-purpose flour, add 1½ teaspoon baking powder and ¼ teaspoon salt.
- No Buttermilk: Mix ¾ cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
- Make Ahead: Refrigerate the cut biscuits overnight and bake straight from the fridge.
- Freezing: Freeze unbaked biscuits for up to 3 months and bake from frozen, adding 3 to 5 minutes.
- Storage: Keep in an airtight container at room temperature for up to 2 days.
Rachael says
These are so good!!