5 from 8 votes
3-Ingredient Buttermilk Biscuits
You only need three simple ingredients for the best buttermilk biscuits!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
50 mins
Servings:
9
biscuits
Calories:
255 kcal
Course:
Side Dish, Breakfast, Bread
Cuisine:
American
Ingredients
- 2 ½ cups self-rising flour (I prefer White Lily brand)
- ½ cup butter 1 stick, very cold, salted
- 1 cup buttermilk well shaken, very cold, whole
- 2 tablespoons butter melted, salted
Instructions
- Preheat oven to 475°F. Line a baking sheet with parchment paper; set aside. Place flour in a large mixing bowl. Using the larger holes on a box grater, grate the stick of butter into the flour.
- Use your fingers to coat all of the butter with flour, and then work the butter into the flour with your finger tips for about 2 minutes. Chill in the freezer for 10 minutes.
- Make a well in the center of the flour mixture. Add the buttermilk, and stir with a wooden spoon (or with your hands) just until a shaggy dough comes together.
- Turn the dough onto a well-floured work surface. Fold the dough over onto itself 6-8 times, just until it comes together. Pat the dough into a rectangle that’s about ¾ inch thick. Use a 2 ½ -inch round biscuit cutter to punch out the biscuits (do not twist the cutter). Arrange the biscuits on the parchment-lined baking sheet with sides touching. Re-roll the scraps and cut out additional biscuits until all of the dough is used. If time allows, place the biscuits back in the freezer for 10-15 minutes to chill again before baking.
- Bake for 11-15 minutes, or until golden brown. Brush the hot biscuits with the melted butter. Serve warm.
Cup of Yum
Notes
- In a pinch, you can make your own buttermilk at home to use in this recipe. To do so, pour either 1 tablespoon of freshly squeezed lemon juice or 1 tablespoon of white vinegar into a large measuring cup. Add enough milk to equal 1 cup of liquid. Give it a stir, let it sit for about 5 minutes, and then use it in the recipe as directed!
- If you don't have a bag of self-rising flour in your pantry, that's no problem. You can make 1 cup of self-rising flour by placing 1 cup of all-purpose flour in a bowl. Whisk in 1 teaspoon of baking powder and ¼ teaspoon of salt. This recipe calls for 2 ½ cups of self-rising flour, so you would need to combine 2 ½ cups of all-purpose flour with 2 ½ teaspoons of baking powder and ½ teaspoon plus 1/8 teaspoon of salt.
- Recipe adapted from White Lily Flour.
Nutrition Information
Serving
1biscuit
Calories
255kcal
(13%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
37mg
(12%)
Sodium
141mg
(6%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
438IU
(9%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9 biscuits
Amount Per Serving
Calories 255
% Daily Value*
| Serving | 1biscuit | |
| Calories | 255kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 141mg | 6% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 438IU | 9% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.