If you’re searching for a simple, mouthwatering treat that’s ready in minutes, look no further than these 3-Ingredient Buttermilk Biscuits. Perfect for breakfast, brunch, or as a side to your favorite meal, these biscuits are quick, fluffy, and absolutely delicious. Whether you’re a seasoned baker or a kitchen novice, you’ll love how effortless and rewarding this recipe is!
Why You’ll Love These 3-Ingredient Buttermilk Biscuits
- Minimal ingredients: You only need three staples found in most kitchens.
- Quick to make: From mixing to baking, these biscuits come together in under 25 minutes.
- Fluffy texture: Thanks to buttermilk, every biscuit is tender and light.
- Versatile: Enjoy them with butter, honey, jam, or as a base for breakfast sandwiches.
What Makes These Biscuits So Special?
Traditional biscuit recipes often call for a long list of ingredients and complicated steps. This 3-ingredient buttermilk biscuit recipe strips it down to the essentials, allowing the classic flavors and textures to shine. The secret? Cold butter and tangy buttermilk give you that iconic rise and melt-in-your-mouth bite.
Tips for Perfect, Fluffy Biscuits Every Time
- Use cold butter: Cold butter creates steam as the biscuits bake, resulting in a light, flaky texture. Cube your butter and keep it chilled until you’re ready to mix.
- Don’t overmix: Stir the dough just until the ingredients come together. Overmixing can make biscuits tough.
- Handle dough gently: Pat or roll the dough lightly to preserve air pockets for extra fluffiness.
- Bake close together: Placing the biscuits close on the baking sheet helps them rise higher as they bake.
Serving Suggestions
These quick and easy buttermilk biscuits are incredibly versatile. Try them:
- Warm, with a pat of butter and drizzle of honey
- Split open for breakfast sandwiches with eggs and bacon
- Smothered in sausage gravy for classic Southern comfort
- As a side for soups, stews, or roasted meats
Make-Ahead & Storage Tips
- Make ahead: Prepare and cut out biscuits, then freeze them raw on a tray. Bake straight from the freezer, adding a few extra minutes to the baking time.
- Storing leftovers: Keep baked biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in a low oven for the best texture.
Frequently Asked Questions
Can I substitute regular milk for buttermilk?
Buttermilk gives biscuits their signature tang and rise. If you don’t have buttermilk, you can make a quick substitute: add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, let it sit for 5 minutes, then use as directed.
What kind of flour should I use?
All-purpose flour works perfectly for this recipe. For even lighter biscuits, you can use self-rising flour and skip the baking powder (if it’s included in your original blend).
How do I know when the biscuits are done?
Biscuits are ready when they’re golden brown on top and cooked through. This usually takes 12–15 minutes at 425°F (220°C).
3-Ingredient Buttermilk Biscuits Recipe
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (cold)
Enjoy these quick, fluffy, and delicious biscuits any time you crave comfort and simplicity!
