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The Easiest Buttermilk Biscuits: Just 3 Ingredients!

The first time I tasted a truly great buttermilk biscuit, I was probably about seven years old, sitting at my grandmother’s kitchen table. Warm, impossibly flaky, and with that slight tang of buttermilk dancing on my tongue, it was a revelation. I remember slathering it with homemade strawberry jam, the sweet-tart combination a perfect symphony. Even now, decades later, the memory of that biscuit, and the love that went into it, is as vivid as if it were yesterday. I’ve been chasing that biscuit ever since, and while I’ve tried countless recipes, this one, with its incredibly simple ingredient list, comes remarkably close.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 8-12 minutes
Total Time: 35-40 minutes (including proofing)
Servings: Variable, depending on biscuit size (approximately 8-12)
Yield: 8-12 biscuits
Dietary Type: Not suitable for gluten-free or dairy-free diets.

Ingredients

2 cups White Lily self-rising flour, not packed
¼ cup Crisco, packed
⅞ cup (almost a cup) Buttermilk

Equipment Needed

Large mixing bowl
Heavy-bottomed baking sheet
Canola oil for greasing
Pastry cutter or your fingers
Floured work surface
Rolling pin
Biscuit cutter (any size or shape)

Instructions

Preheat your oven to 450 degrees Fahrenheit. Lightly grease a heavy-bottomed baking sheet with canola oil.
In a large mixing bowl, combine the self-rising flour and Crisco.
Using your fingers or a pastry cutter, cut the Crisco into the flour until the mixture resembles coarse meal. Ensure there are no pieces of Crisco larger than a pea. This step is crucial for creating those beautiful, flaky layers.
Stir in the buttermilk until just combined. Be careful not to overmix the dough. It should be slightly shaggy and sticky.
Let the dough sit out to proof for 20 minutes. This allows the gluten to relax and helps create a lighter biscuit.
Turn the dough out onto a well-floured work surface and sprinkle the top lightly with flour.
Gently form the dough into a rectangle with the narrow side facing you, about 1 inch thick.
Fold the dough in half, folding the far side of the dough toward you. This creates the first layer of flakiness.
Turn the dough clockwise. Gently pat it back out into a rectangle and repeat this folding process three more times, being careful not to pat out the air pockets created by the folding. These air pockets are essential for a light, tall, flaky biscuit.
After the fourth fold, shape your dough into a nice circle and make sure your work surface has enough flour to roll the dough out.
Using a rolling pin, gently “bounce” your dough out from the middle until it is about 2 inches thick, sheen with a little flour, just to smooth dough, and continue to roll out until 3/4 inch thick.
Using a floured biscuit cutter of your choice, cut out the biscuits starting from the sides.
Do not twist your biscuit cutter as this will seal the sides of the biscuits and prevent them from rising properly. Cut straight down and lift the cutter up.
Gently place the biscuits onto your greased baking sheet.
Let the cut biscuits proof again for another 20 minutes. This second proofing allows them to rise even further.
Depending on the size of your biscuits, bake for 8-12 minutes. Check them often the first time you make this recipe. The biscuits are done when they are just golden brown.
If your biscuits are done on the outside and doughy on the inside, your oven is too hot. Consider lowering the temperature by 25 degrees for the next batch.
Brush the tops with melted butter, if desired, immediately after removing them from the oven. This adds a beautiful shine and enhances the flavor.
Cool the biscuits completely before storing them in an airtight container. To reheat biscuits, lightly wet the tops and microwave or put them in the oven. Reheating in the oven will make them dryer.

Expert Tips & Tricks

Keep ingredients cold: Cold butter and buttermilk are key to creating flaky biscuits. Consider chilling the flour and bowl before you start.
Don’t overmix: Overmixing develops the gluten, resulting in tough biscuits. Mix just until the ingredients are combined.
Handle the dough gently: Avoid overworking the dough when folding and cutting out the biscuits.
High oven temperature: The high temperature creates steam, which helps the biscuits rise quickly and become light and fluffy.
Self-rising flour is essential: This recipe relies on self-rising flour, so do not substitute it with all-purpose flour without adding baking powder and salt. The ratio is approximately 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of all-purpose flour. However, the recipe results will vary.

Serving & Storage Suggestions

Serve these biscuits warm with butter, jam, honey, or alongside your favorite savory dishes like fried chicken, soups, or stews. They are also delicious as part of a breakfast sandwich.

Store cooled biscuits in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. To reheat, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for 5-10 minutes, or microwave them for a few seconds until heated through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving (Estimate)	% Daily Value (Estimate)
Calories	150 kcal	8%
Total Fat	8g	10%
Saturated Fat	4g	20%
Cholesterol	0mg	0%
Sodium	300mg	13%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	1g	2%
Protein	2g	4%

Variations & Substitutions

Herb Biscuits: Add 1-2 tablespoons of chopped fresh herbs like chives, rosemary, or thyme to the flour mixture for a savory twist.
Cheese Biscuits: Incorporate ½ cup of shredded cheddar, Monterey Jack, or Parmesan cheese into the flour mixture.
Sweet Biscuits: Add 2-3 tablespoons of sugar to the flour mixture for a slightly sweeter biscuit. You can also add a pinch of cinnamon or nutmeg.
Spicy Biscuits: Add a pinch of cayenne pepper or red pepper flakes to the flour mixture for a bit of heat.
Bacon Biscuits: Crumble cooked bacon and add it to the dough before folding for a delicious savory treat.
Brown Butter Biscuits: Brown the butter for even more flavor depth.

FAQs (Frequently Asked Questions)

Q: Why do I have to use self-rising flour? Can I use all-purpose?
A: Self-rising flour contains baking powder and salt, which are essential for the biscuits to rise properly. While you can make substitutions, the results may vary and the rise may not be the same.

Q: My biscuits are tough. What did I do wrong?
A: Overmixing the dough is the most common cause of tough biscuits. Be gentle and mix just until the ingredients are combined.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 minutes before rolling and cutting the biscuits.

Q: What if I don’t have Crisco? Can I use butter?
A: Yes, you can use cold, unsalted butter instead of Crisco. Cut the butter into small cubes and follow the same instructions for cutting it into the flour. The texture and flavor will be slightly different, but still delicious.

Q: How do I prevent the biscuits from spreading out instead of rising tall?
A: Make sure your oven is hot enough, and avoid twisting the biscuit cutter when cutting out the biscuits. Also, ensure your baking powder in the self-rising flour is fresh.

Final Thoughts

These 3-ingredient buttermilk biscuits are a testament to the fact that sometimes, simplicity is best. Don’t be intimidated by the folding process – it’s what creates those irresistible layers of flaky goodness. So go ahead, gather your ingredients, and transport yourself (and your taste buds) to biscuit heaven. I encourage you to experiment with different flavors and variations, and most importantly, to share your creations with loved ones. Happy baking!

3 Ingredient Buttermilk Biscuits Recipe