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These flavorful, flaky buttermilk biscuits contain only 3 ingredients and are simple to prepare! They’re delicious for those weekend hot breakfasts or even as a side for your dinner entrees.
The layers are created by a process called laminating the dough. After the ingredients are formed into the biscuit dough, you turn it out onto a floured surface and repeatedly fold the dough over onto itself, press down, rotate, fold, press down, lather rinse repeat.
This process is similar to what one would do to make flaky homemade croissants, though much more simplified for this biscuit recipe.
What Ingredients Do You Need For Flaky Buttermilk Biscuits?
The three ingredients used in these buttermilk biscuits are self-rising flour, salted butter, and buttermilk. But don’t worry if you don’t have exactly these ingredients – I have substitutes for all of them!
Instead of self-rising flour: Use 2 cups of all-purpose flour and add 2 tsp of baking powder and 1/2 tsp salt.
Instead of salted butter: Use 1/4 cup unsalted butter and add 1/8 tsp salt to the dry ingredients.
Instead of buttermilk: Add 2.5 tsp of white vinegar or lemon juice to a measuring cup and then add enough milk (whole is best) to make 3/4 cup. Stir and let stand for 10 minutes before using.
What To Serve With Buttermilk Biscuits?
Serve these puppies warm with butter and a dab of honey or fruit jam, cut them open and stuff with eggs and sausage, or really anything you want. They’re even great reheated… if you have any left over, that is. Enjoy!
How To Make Flaky Buttermilk Biscuits
| 3 Ingredient Flaky Buttermilk Biscuits | Print |
- 2 cups self-rising flour, spooned and leveled
- ¼ cup cold salted butter, cut into chunks
- ¾ cup buttermilk (full fat will yield best texture, but low-fat will work too)
- Preheat oven to 425F. Lightly grease a 9" square or round cake pan and set aside.
- Add the flour to a mixing bowl and add the chunks of cold butter. Use a pastry blender or two forks to cut the butter into the flour until the butter is pea-sized or smaller and coated in flour.
- Gradually add the buttermilk while stirring gently and scraping down the sides of the bowl as needed. Keep folding and mixing until a soft dough is formed.
- Lightly flour a surface, flour your hands, and turn the dough out on the surface. Laminate the dough by folding it over on itself and pressing down. Then rotate the dough and repeat: folding over and pressing down. Repeat this process for about a minute, continually folding and pressing. Be careful not to overwork the dough.
- Press the dough out into a circle about ¾" in thickness. Using a 2 or a 2.5" biscuit cutter, cut biscuits and place in the prepared pan with the edges touching each other. You can gather up the scraps and re-form to press extra biscuits.
- Place the pan in the refrigerator for 10 minutes to allow the butter to re-chill.
- Brush the dough with melted butter and bake on center rack for 14-16 minutes or until golden brown. Serve warm.
If you don't have buttermilk: Add 2.5 tsp white vinegar or lemon juice to a measuring cup and add enough milk to make ¾ cups. Stir, allow to sit for 10 minutes, and add to recipe.
If you don't have salted butter: Use unsalted and add ⅛ tsp salt to mixing bowl
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