Buttermilk Biscuits

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!

Buttermilk biscuits stacked on a plate with a side of jam

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:

  • Butter
  • Self rising flour
  • Buttermilk
  • Melted Butter

You could almost call this a 3-ingredient recipe since butter is on there twice. 😉

Buttermilk biscuit dough in a white mixing bowl

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.

Recipe Tips

Biscuit tips:

  • 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.

Ingredient Substitutions:

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. 

How to make buttermilk biscuits on a baking sheet

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?

Close up of easy buttermilk biscuits on a white plate

For More biscuit recipes, try:

Buttermilk Biscuit Recipe

5 from 11 votes
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!
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 152 kcal
Author Lil' Luna


  • 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.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    This was my first time making Biscuits. This recipe was so easy and turned out great! I’ll definitely make Them again!

  2. 5 stars
    Good gracious, me oh my! Ive made other quick buttermilk biscuits but these by far aRe the best! Will be the Only recipe i use from now on! Thank you!!! Buttery goodness from heaven!

  3. 5 stars
    BUttermilk biscuits go so well with many dishes! Warm biscuits with butter are my favorite. This is a very easy recipe!

  4. 5 stars
    I love making biscuits Their quick and go with so many dishes. Thanks for sharing how to make self rising flour. I don’t usually have it in hand but i do have the ingredients to make the substitute.

  5. 5 stars
    This was a great recipe! We made buttermilk with milk and lemon juice I think because we didn’t have buttermilk on hand. We used a pumpkin cookie cutter because we didn’t have a biscuit cutter.

  6. 5 stars
    Very good. Very easy. I did, however, use slightly more buttermilk to get to the right consistency. (Thicker Bulgarian buttermilk?)