on Feb 18, 2014, Updated Oct 21, 2023 171 Comments Fluffy homemade biscuits, served hot and fresh from the oven, are such a favorite in my house! Pair them with crispy bacon and scrambled eggs for breakfast or serve them for supper with slices of ham, pork chops, country fried steak, or even salmon patties and gravy! Simply speaking, biscuits are a delicious favorite for any meal!
Three Ingredient Buttermilk Biscuits
Big and fluffy, hot buttermilk biscuits fresh from the oven – sometimes there’s absolutely nothing better! Believe it or not, these could not be any easier to make. Three ingredients, my time-tested biscuit-making tips, and a little tender loving care…that’s all it takes to make these favorite, iconic Southern biscuits. I think it is one of those essential biscuit recipes that most cooks will enjoy having in their recipe collection. And you won’t believe how easy they are to make! These are the biscuits that I watched my Mama and Grandmother make thousands of times growing up and have made hundreds more times myself. So, making these is second nature to me after making them for so many years, and the process is simple and honestly very relaxing. I hope some of my tips can help you in your biscuit-making journey!
Why You’ll Love This Recipe
Few ingredients – All you need is three simple ingredients! The recipe even gives options for the shortening and gives you recipes to make a substitute for the self-rising flour and buttermilk, just in case you don’t have them on hand! Delicious, soft, fluffy, and flaky – The recipe makes the BEST buttermilk biscuits! And, these ingredients work together so well for incredible taste, flaky layers, and super big, fluffy Southern buttermilk biscuits. Easy to make – Dough mixes easily in minutes. Time-tested tips for working the biscuit dough to give you the best biscuits with so many layers. This recipe has been tested thousands of times by my grandmother, mother, and me, so the recipe methods and tips have been used for such a long time!
How to Make Three Ingredient Buttermilk Biscuits
These three ingredients work beautifully together to make the magic of these scrumptious biscuits happen! Here’s what you’ll need:
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Flour – Use Self-Rising flour. I prefer to use soft winter wheat flour that’s fine and silky for this biscuit recipe. It makes the softest, most tender biscuits. Fat (Shortening, Butter, or Bacon Fat) – You can use solid vegetable shortening (Crisco shortening or a similar product), salted butter, or even bacon fat, according to your preference. It’s best to use COLD fat. The fat adds moisture to the biscuit dough and helps it to be flaky and flavorful. I’ve used butter in these photos, but use shortening at times as well. Buttermilk – If you don’t have buttermilk on hand, use this quick and easy buttermilk substitute recipe. Just like it is great to use cold fats, it’s best to use cold buttermilk when making biscuits too. Buttermilk gives amazing flavor and makes some very tasty biscuits!
Step-by-Step Instructions
Prep. Preheat oven to 475º F. (This is important – don’t forget to preheat the oven.) Place a layer of parchment or Silpat onto a rimmed baking sheet, or lightly coat that baking sheet or a cast iron skillet with vegetable shortening or butter. Set aside. Cut in the fat. Add the flour to a large mixing bowl. Then, add the cold shortening, butter, or bacon fat (depending on which one you use) and combine with flour by cutting it in with a pastry blender, two forks, or knives until it’s well combined and looks like a coarse meal. Add the buttermilk. Slowly pour in buttermilk and stir gently until just combined. Do not overmix! Overmixing the dough can result in tough, dry, and flat biscuits instead of fluffy, light, and delicious biscuits. Pat and fold. Pour biscuit dough onto a floured pastry cloth, parchment, paper towels, or dough board. Gently pat out the dough and shape it into a rectangle. Then fold until you’ve reached about 1/2 inch rectangle. * See Tip to follow. Cut and arrange to bake. Use a sharp-edge 2-inch biscuit cutter and cut in a straight-down motion. Do not twist. Place biscuits onto a prepared baking sheet pan or a prepared skillet. You can decide to allow them to touch slightly or space them just a bit apart. *See touch/space tips to follow. Bake. Put the pan in a preheated oven and bake for about 10-12 minutes until the biscuits begin to turn a golden brown. Placing them in a really hot oven allows them to rise quickly and turn golden in just a few minutes. Serve and enjoy. Remove from oven and serve warm. Add a pat or two of butter and enjoy with homemade peach or muscadine jelly or a drizzle of honey. They are perfect to serve for any meal!
Storage Tips
To store. Allow biscuits to cool completely and cover well, or place them in an airtight container. Store in a cool, dark place or in the refrigerator for 4-5 days. To freeze. Let the baked biscuits cool completely. Then, wrap each individually in freezer paper and place in an airtight freezer container or seal well in a freezer bag. Freeze for up to 3 months. To reheat. Thaw in the refrigerator and reheat as desired in the microwave or oven.
More Delicious Biscuit and Bread Recipes
Sweet Potato Biscuits Southern Cornbread Two Ingredient Cream Biscuits Cream Scones Cinnamon Rolls Here’s my Three Ingredient Buttermilk Biscuit recipe that I turn to time and again! Enjoy!Robyn xo
