If you've ever wished for a biscuit recipe that's quick, buttery, and foolproof, this is the one. These 3-ingredient biscuits are now my absolute go-to. They’re soft and fluffy inside, golden and crisp on the outside, with just the right buttery flavor.
They're perfect for biscuits and old-fashioned white gravy, building a breakfast sandwich after cooking sausage patties in the oven, enjoying warm with butter or apple butter, or honestly… straight out of the pan.
Why You'll Love This Recipe
- Only 3 ingredients - no fuss, no fancy tools.
- Fluffy centers + crispy tops (the dream combo!).
- Perfect for any occasion - breakfast, brunch, or a side dish for dinner.
- The buttery, slightly salty flavor is pure Southern comfort.
Ingredients (with Notes)
- Salted butter - Use ¼ cup (4 tablespoons) plus 3 more tablespoons, divided. You’ll be using the ¼ cup to mix in for dough, and the 3 other tablespoons for greasing your skillet, and brushing on the tops of the biscuits.
- Self-rising flour - You'll need 2 cups, plus a little extra for dusting the counter and dough as you work it. Make sure your flour is fresh for the best rise.
- Cold buttermilk - The chill helps create those tender, flaky layers while adding tangy flavor.
Instructions
- Preheat. Preheat the oven to 475 degrees F.
- Freeze the butter. Stick ¼ cup (4 tablespoons) of salted butter in the freezer for about 5 minutes.
- Prep your dry ingredients. Sift 2 cups of self-rising flour into a medium mixing bowl.
- Grate the butter. Using the large holes of a grater, grate your cold butter right into the flour.
- Mix gently. Use your hands to lightly combine the butter and flour - don't overmix!
- Add buttermilk. Create a small well in the center and pour in 1 cup of cold buttermilk. Mix gently with your hands just until it comes together.
- Form the dough. Sprinkle a little extra flour on your counter or table. Turn the dough out onto it, and sprinkle a bit more flour on top of the dough so it's not sticky.
- Fold the dough. With floured hands, fold the dough over 3-4 times. Sprinkle a touch more flour if it feels sticky, then pat it out to about ¾-inch thick.
- Prep the pan. Grease your cast-iron skillet with 1 tablespoon of softened butter.
- Cut the biscuits. Flour your biscuit cutter (I used a 3½-inch cutter) and cut out about 5 biscuits. Press straight down - don't twist the cutter! Twisting seals the edges and keeps the biscuits from rising tall and fluffy.
- Place. Place each biscuit in the cast iron skillet, making sure the sides touch one another.
- Bake. Brush the tops of the biscuits with 1 tablespoon of melted butter and bake at 475°F for 15-16 minutes, or until the tops are beautifully golden brown.
- Finish. Brush on another tablespoon of melted butter right after baking. If you'd like, sprinkle a touch of Maldon salt on top (totally optional, but lovely).
Tips & Notes
- Cold ingredients = flaky biscuits. Don't skip chilling your butter - it makes all the difference.
- Add flour as needed. Lightly dust your hands, counter, and dough while working to prevent sticking - but avoid adding too much, or the biscuits will lose their tenderness.
- No twisting! Always press your cutter straight down so the biscuits rise evenly and get that perfect fluffy texture.
Serving Suggestions
Serve these warm from the skillet with:
- Classic sausage gravy
- A pat of butter and a drizzle of honey
- Homemade raspberry jam
- Alongside your favorite Fantabulosity soup recipe!
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Reheat in the oven or air fryer for that fresh-from-the-oven crispiness.
FAQs
You can! For every cup of self-rising flour, use 1 cup of all-purpose flour + 1½ teaspoons of baking powder + ¼ teaspoon of salt.
Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir and let it sit for 5 minutes before using. It won't be quite as rich, but it still works beautifully. I use this same method for the buttermilk substitute in the Fantabulosity banana bread recipe.
Not at all! Cast iron gives the best crispy bottoms, but you can also bake these on a parchment-lined baking sheet. Just keep an eye on them near the end - every pan browns a little differently.
The biggest culprits are overmixing the dough or twisting the cutter. Handle the dough as little as possible and always press straight down when cutting.
Yes! You can cut out your biscuits, place them on a baking sheet, and freeze them unbaked. Once frozen, transfer them to a freezer bag. When ready to bake, place them (still frozen) on a buttered skillet and add about 2 extra minutes to the baking time.
These 3-ingredient biscuits truly deliver - buttery, tender, and comforting every single time. I've made them so many times now that I can honestly say: this recipe is the one I'll be keeping forever.
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Recipe
3-Ingredient Biscuits
Video
Ingredients
- 7 tablespoons salted butter divided
- 2 cups self-rising flour
- 1 cup buttermilk
Instructions
- Freeze the butter. Stick ¼ cup (4 tablespoons) of salted butter in the freezer for about 5 minutes.
- Prep your dry ingredients. Sift 2 cups of self-rising flour into a medium mixing bowl.
- Grate the butter. Using the large holes of a grater, grate your cold butter right into the flour. ** I like to dip the butter in to the flour first before grating but that's optional.
- Mix gently. Use your hands to lightly combine the butter and flour - don't overmix!
- Add buttermilk. Create a small well in the center and pour in 1 cup of cold buttermilk. Mix gently with your hands just until it comes together.
- Form the dough. Sprinkle a little extra flour on your counter or table. Turn the dough out onto it, and sprinkle a bit more flour on top of the dough so it's not sticky.
- Fold the dough. With floured hands, fold the dough over 3-4 times. Sprinkle a touch more flour if it feels sticky, then pat it out to about ¾-inch thick.
- Prep the pan. Grease your cast-iron skillet with 1 tablespoon of softened butter.
- Cut the biscuits. Flour your biscuit cutter (I used a 3½-inch cutter) and cut out about 5 biscuits. Press straight down - don't twist the cutter! Twisting seals the edges and keeps the biscuits from rising tall and fluffy.
- Place. Place each biscuit in the cast iron skillet, making sure the sides of the biscuits touch one another.
- Bake. Brush the tops of the biscuits with 1 tablespoon of melted butter and bake at 475°F for 15-16 minutes, or until the tops are beautifully golden brown.
- Finish. Brush on another tablespoon of melted butter right after baking. If you'd like, sprinkle a touch of Maldon salt on top (totally optional, but lovely).
Notes
- Cold ingredients = flaky biscuits. Don't skip chilling your butter - it makes all the difference.
- Add flour as needed. Lightly dust your hands, counter, and dough while working to prevent sticking - but avoid adding too much, or the biscuits will lose their tenderness.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Sam says
Silly question, does it have to be buttermilk?
Jessica says
Not silly at all! Buttermilk really gives these biscuits their soft, tender texture and that subtle tang that makes them taste like true Southern biscuits, so I do recommend it if you can! But if you don’t have any on hand, you can make an easy substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir and let it sit for about 5 minutes before using. It’s not quite the same, but it works beautifully in a pinch.