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Pile of 3 ingredient biscuits.

3 Ingredient Biscuits (Flaky)

These 3 ingredient biscuits are made with self-rising flour, cold butter, and buttermilk for tall, flaky layers and a golden top.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 7 biscuits
Calories 261 kcal

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.

Nutrition

Calories: 261kcalCarbohydrates: 27gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 132mgPotassium: 74mgFiber: 1gSugar: 1gVitamin A: 448IUCalcium: 39mgIron: 0.3mg
Keyword 3 Ingredient Biscuits, 3 Ingredient Buttermilk Biscuits
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