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I have a soft spot for a biscuit you can make without fuss — these 3-ingredient buttermilk biscuits deliver flaky, buttery layers with almost no prep. I first made them on a rainy weekend when my pantry was low and guests were on the way; they came out tall, tender, and gone within minutes. The trick is frozen butter grated into self-rising flour and cold buttermilk — no chilling time, minimal kneading, and big payoff.

Try a fluffier Southern-style version here if you want more technique notes and visuals.

Why you’ll love this dish

These biscuits are the kitchen equivalent of a shortcut that still tastes homemade. With only three ingredients and a quick bake at 450°F, you get warm, layered biscuits perfect for breakfast, dinner rolls, or a last-minute side for a holiday meal. They’re budget-friendly, kid-approved, and fast enough for a weeknight yet comforting enough for company.

“The easiest biscuits I’ve ever made — flaky layers with no rolling pin fuss. Perfect every time.” — home cook review

Reasons this recipe stands out:

Truly minimal ingredients but classic biscuit texture.
Frozen butter grated in creates flakey layers without extensive lamination.
Fast: from bowl to table in about 20–25 minutes active time.
Flexible: use salted or unsalted butter; brush with extra butter for a golden finish.

How this recipe comes together

Step-by-step overview before you begin:

Preheat the oven to 450°F so it’s fully hot when the biscuits go in — the immediate heat helps steam the butter and puff the layers.
Grate frozen butter into self-rising flour and cut it in briefly until the mix looks like coarse crumbs.
Stir in cold buttermilk to form a slightly sticky dough. Minimal kneading and a few folds create the layers.
Pat to 1-inch thickness, cut straight down with a 3-inch cutter, and bake with the biscuits touching for taller sides.
Finish with melted butter for shine and flavor; optionally broil for extra color for the last 1–2 minutes.

What you’ll need

2 cups self-rising flour (see notes for how to make your own)
1 stick frozen butter (1/2 cup); salted or unsalted — plus extra melted butter for brushing
1 cup cold buttermilk

Substitutions and notes:

No self-rising flour? Use 2 cups all-purpose flour + 3 teaspoons baking powder + 1 teaspoon salt — mix well before using.
Buttermilk substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice, rested 5 minutes.
For flaky layers, keep that butter rock hard. Grating frozen butter is faster than cutting cubes and gives excellent distribution.

Compare this one with another easy buttermilk biscuit method for more small-batch ideas.

Step-by-step instructions

Freshly baked 3-Ingredient Buttermilk Biscuits on a cooling rack

Preheat your oven to 450°F. Read the tips below before you start.
Pour 2 cups self-rising flour into a large bowl.
Grate the frozen stick of butter directly into the flour.
Use a pastry cutter (or two knives) to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces.
Pour in 1 cup cold buttermilk. Stir once or twice with a rubber spatula until a shaggy dough forms.
Lightly flour your work surface. Turn the dough out onto it.
Flour your hands and gently knead the dough a few times until it holds together. It should be slightly sticky — add a dusting of flour only if it’s too wet.
Fold the dough several times to create layers, working quickly so your hands don’t warm it.
Pat the dough into a 1-inch thick rectangle.
Use a 3-inch biscuit cutter and press straight down to cut 4 biscuits. Re-gather scraps and pat to cut remaining biscuits.
Place biscuits on a baking sheet so the sides are touching (this encourages taller biscuits).
Bake 12–14 minutes, until golden on top.
Optional: in the last 1–2 minutes, brush tops lightly with melted butter and switch the oven to broil to brown them. Watch closely — broiling browns very fast.
Remove biscuits, brush immediately with melted butter. Once the first layer absorbs, brush again for shine.

Best ways to enjoy it

Split and slather with country gravy, ham, or scrambled eggs for a hearty breakfast.
Use as dinner rolls beside fried chicken, pot roast, or a vegetable stew.
Make mini biscuit sandwiches with leftover roast chicken and spicy mayo.
For a brunch board: serve warm biscuits with compound butter, honey, jam, and sharp cheddar.

Pair these biscuits with sweet-and-savory mains or keep it simple: butter and jam are all you really need. For an unexpected combo, serve alongside a slow-cooked sweet-and-savory entrée like a Hawaiian-style crockpot recipe for an easy weeknight spread: try a simple pineapple-chicken main.

Storage and reheating tips

Room temp: Store cooled biscuits in an airtight container for up to 2 days.
Refrigerator: Keep biscuits in a sealed container for up to 5 days.
Freezing: Wrap biscuits individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temp, then reheat.
Reheating: For best texture, rewarm in a 350°F oven for 8–10 minutes, or 10–12 minutes from frozen. Microwaving works in a pinch (20–30 seconds), but the crust will soften.
Food safety: Cool biscuits to room temperature before sealing containers to prevent condensation and bacterial growth.

Pro chef tips

Keep everything cold: grate the butter while it’s completely frozen. The small, frozen pieces create steam pockets that make flaky layers.
Don’t twist the cutter: press straight down and lift straight up. Twisting seals the edges and prevents rise.
Bake biscuits touching: placing them side-by-side gives taller, softer sides. Bake them spaced apart if you prefer crispier edges.
Use a light hand with flour when kneading. Overworking the dough develops gluten and will toughen the biscuits.
If your oven runs hot, rotate the pan halfway through baking for even color.
Want extra flaky layers? Fold the dough a couple more times (like a simple letter fold), but keep the dough chilled and work quickly.

Creative twists

Herb & cheese: fold in 1/4 cup finely grated cheddar and 1 tablespoon chopped fresh chives.
Sweet cheddar-bacon: add crumbled cooked bacon and 2 tablespoons maple syrup to the dough surface before folding.
Spicy: mix a pinch of cayenne or a tablespoon of diced jalapeño into the buttermilk.
Gluten-free: use a 1:1 gluten-free self-rising flour blend and handle the dough gently — texture will be slightly different.
Vegan-ish: use vegan butter frozen and a plant-based buttermilk (soy or oat milk + acid) — results vary.

Common questions

Q: How many biscuits does this recipe make?
A: Using a 3-inch cutter, you’ll get about 6-8 biscuits depending on how thin you pat and how many times you re-roll scraps. The original notes expect 4 larger biscuits from a 3-inch cutter when the dough is 1-inch thick — adjust your cutter size if you want more.

Q: Can I use cold butter instead of frozen?
A: Cold cubed butter works; frozen grated butter is easier and gives better distribution. If using cold cubes, keep them small and work quickly.

Q: What if I don’t have buttermilk?
A: Make a quick substitute: 1 cup milk + 1 tablespoon vinegar or lemon juice, let sit 5 minutes. It won’t be identical, but it’s a fine stand-in.

Q: Why do biscuits need to be baked at 450°F?
A: The high heat creates steam quickly from the cold butter, giving strong oven spring and flaky layers. Lower temps can yield denser biscuits.

Q: Can I make these ahead?
A: You can assemble and freeze unbaked biscuits on a sheet, then transfer to a bag. Bake straight from frozen — add a few minutes to the bake time.

Conclusion

If you want more tested three-ingredient approaches and photo walkthroughs, see this detailed version at 3-Ingredient Buttermilk Biscuits – Southern Style Fail-proof Recipe. For another home-cook favorite with step-by-step tips, check out 3-Ingredient Buttermilk Biscuits – The Seasoned Mom.

Enjoy the warm biscuits — they’re simple, fast, and endlessly adaptable.