You only need FOUR ingredients to whip up a batch of these golden and flaky buttermilk biscuits. Enjoy them on their own, with a dollop of jam, or smothered in gravy!
We love our classic homemade biscuits, but this recipe is JUST as tasty and requires fewer ingredients! If you’re short on ingredients, try our 5 Ingredient Homemade Bread or our No Knead Bread. They both have 5 ingredients or less!
Just 4 Ingredients Needed!
There are few things better than a warm homemade biscuit straight out of the oven! Especially when it’s lathered in butter and a little bit of jam. Or how about when it’s smothered in sausage gravy? There are so many delicious ways to enjoy homemade biscuits!!
The best part about these buttermilk biscuits is that you only need FOUR ingredients to make them. Yep, just four. This is ideal for times when you’re running low on groceries and are trying to use up all of those pantry staples!
The four ingredients you need are:
- Self rising flour
- Melted Butter
You could almost call this a 3-ingredient recipe since butter is on there twice. 😉
How to Make Buttermilk Biscuits
MIX. In a large bowl, cut cold butter into flour with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in buttermilk with a wooden spoon just until moistened.
KNEAD + CUT. Turn dough onto a lightly floured surface and knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. (Tip: If you don’t have a biscuit cutter, use a cup about the same size.)
BAKE. Place on a greased baking sheet. Bake at 425° until golden brown, about 10-12 minutes. Brush the tops with melted butter as soon as they come out of the oven. Serve warm.
- The butter must be cold and stay cold!
- Use frozen butter: You can even grate a cube of frozen butter.
- Never use your hands to mix the dough—it will warm up the butter.
- Do not twist the cutter when stamping out the biscuits. Twisting the cutter can cause the sides of the dough to close and they’ll cook unevenly. Pull the cutter straight up and out.
- Add a bit of flour if the dough is too sticky to handle.
Getting Flaky Layers: You can tell a good biscuit when you pull it open and you can actually see the flaky layers. Here are a few keys factors to get those flaky layers:
- Don’t use an electric mixer. Go old school with a wooden spoon, pastry cutter/fork and your hands.
- Do not use a rolling pin. Use your hands to fold and gently press the dough.
- Don’t overwork the dough. Folding and pressing 4-6 times should be perfect.
- Use cold butter and cold milk. Chill the dough as needed to keep things cold.
Self rising flour: If you don’t have self rising flour you can easily make your own at home using flour, baking powder and salt. Mix together 1 cup flour, 1 ½ tsp baking powder and ¼ tsp salt.
Buttermilk: To make a cup of buttermilk: add 1 tbsp of vinegar to a 1 cup measuring cup. Then, fill it the rest of the way with milk. Finally, let it sit for 5-10 minutes before using it in your recipe.
Biscuit Recipe FAQ
Storing leftover biscuits: Just like other bread products, biscuits can easily be stored for later. You can either store them at room temperature if you’ll be using them fairly soon, or put them in the freezer to be used later.
- Room temp: Place the cooled biscuits in an airtight container. They’ll stay fresh for 1-3 days.
- Freezer: Put the cooled biscuits on a cookie sheet, then put it in the freezer. Once the biscuits are solid, put them in a freezer safe container/ziplock bag and freeze them for up to 3 months.
Can the biscuit dough be frozen? You can make these biscuits ahead of time and freeze the cut dough. Once you have cut out the biscuit shape, transfer to a parchment lined cookie sheet and place it in the freezer. Once the dough is solid, transfer them to a freezer safe container. Label and freeze for up to 3 months.
What to serve biscuits with?
For More biscuit recipes, try:
- Biscuits and Gravy
- Biscuit and Gravy Casserole
- Homemade Biscuits
- Biscuit Egg Casserole
- Homemade Biscuit Donuts
Buttermilk Biscuit Recipe
- 1/2 c COLD butter cubed
- 2 c self rising flour
- 3/4 c buttermilk
- butter, melted
- In a large bowl, cut cold butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
- Turn onto a lightly floured surface and knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.
- Place on a greased baking sheet. Bake at 425° until golden brown, 10-12 minutes. Brush tops with melted butter. Serve warm.