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A close up of a piece of a biscuit

3 Ingredient Buttermilk Biscuits

A no-fail Southern buttermilk biscuit recipe that will have them thinking you are a pro, even if this is your first time ever making biscuits.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: bacon egg cheese biscuits, bake, baking, biscuit, biscuits and gravy, breakfast biscuits, breakfast ideas, buttermilk, cheese biscuits, dinner biscuits, economical breakfast, ham biscuits, mini biscuits, southern breakfast, southern food
Servings: 10 biscuits
Calories: 228kcal
Cost: $0.29 per biscuit

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Equipment

  • baking sheet or cast iron skillet

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for 3 Ingredient Buttermilk Biscuits

    • 1/2 cup butter, 1 stick, frozen re-freeze for 10 minutes after grating/mixing with flour
    • 2 1/2 cups self-rising flour
    • 1 cup well chilled fresh buttermilk leave in refrigerator until ready to use

    Optional

    • 3 tablespoons honey, absolutely optional just lends the smallest amount of sweetness and elevates the butter - think sweet and salty

    Instructions

    The Method

    • Preheat oven to 475°.
    • Prepare a cast iron skillet with butter and set aside.
    • Using the largest holes on a box grater, grate frozen butter into a medium bowl. Toss together grated butter and flour and re-freeze for 10 to 12 minutes.
    • Make a well in center of mixture. IF using honey, add it to the bowl now but wait to stir. Add buttermilk. NOW stir 15 times but NO MORE. Dough will be very sticky and somewhat stringy.
    • Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
    • Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
    • Place dough rounds into cast iron skillet, making sure their sides just touch. Bake at 475° for 15 minutes or until lightly browned. 
    • Brush with melted butter or with honey or both straight out of the oven. Refrigerate leftovers for re-heating.

    Nutrition

    Serving: 1servings | Calories: 228kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Vitamin A: 323IU | Calcium: 35mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.