Homemade Biscuits – 3 Ingredients
This is your new go-to for impossibly flaky, buttery biscuits made with just three simple ingredients. No fancy tricks—just honest ingredients, a bit of kitchen wisdom, and all the down-home comfort you could want in a busy family kitchen. These biscuits come together quick as a wink, so there’s no reason to wait. Grab a cast iron skillet and let’s make something worth gathering around the table for.
Hey friends and hungry folks, Mary Katherine here! If your mornings feel just a little sweeter with a warm, fresh biscuit on your plate, you are in for a treat. Years ago, I was afraid of homemade biscuits—mine came out tough as old boots and I gave up for ages. But I found a new approach and a couple fool-proof tricks, and now my biscuits are light as air and oh-so flaky every time. This recipe has just three honest ingredients, plus tips I’ve learned from stubborn trial and error and kitchen memories with my crew.Â
Whether you’re baking with your kids, feeding a crowd, or just want some real, old-fashioned comfort, come gather at my table. Let’s make biscuits with love and not a lick of fuss.
Can I make buttermilk at home if I don’t have it?
Absolutely! Pour a drizzle of vinegar into sweet milk, stir, and let it sit for a few minutes until it thickens just like buttermilk.
Do I have to use a cast iron skillet?
A cast iron skillet gives crisp bottoms and fluffy insides, but a regular baking pan will still bake up a good biscuit. Cast iron just brings a touch of Southern magic.
How do I keep my biscuits light and flaky?
Grate your butter cold, use gentle hands, and avoid overworking the dough. Stir and knead as little as possible.
What temperature should my oven be?
Mary Katherine swears by 410°F—hot enough for a golden, crunchy finish.
How thick should I pat out the dough?
About 1½ inches so you get those good, tall biscuits worth bragging about at breakfast.
What’s the best way to cut out biscuits?
Use a straight-down motion, no twisting! This helps them rise high in the oven.
How long do I bake them?
12–15 minutes, or until they’re golden brown on top and soft inside.
Homemade Biscuits – 3 Ingredients
Ingredients
- 4 cups self-rising flour measure level, don’t pack the flour
- 1 stick (½ cup) salted butter very cold (straight from fridge or frozen)
- 2.5 cups buttermilk see note below for homemade buttermilk
For Homemade Buttermilk
- Sweet regular milk
- 3 tbsp vinegar just drizzle in and stir, let sit 3–5 minutes until thickened
Instructions
Prepare the Butter & Flour
- Grate cold or frozen butter using a hand grater directly into the flour to distribute evenly. Stir just enough to coat all pieces of butter with flour; don’t overmix.
Add Buttermilk
- Start with 2 cups buttermilk. Gently stir until dough just comes together. Add extra buttermilk only if needed for dough to fully combine. Dough should be slightly dry but hold together.
- Avoid overworking the dough to keep biscuits light and fluffy.
Prepare the Pan
- Melt about 1 tablespoon butter in a cast iron skillet at 410°F until just melted (don’t let it burn). Swirl to coat the skillet.
Shape the Biscuits
- Sprinkle some flour over a clean surface. Turn out the dough, dust the top with flour.
- Fold/knead gently (just 2–3 turns). Pat dough out to about 1½ inches thick.
- Cut biscuits by pressing a cutter straight down (don’t twist). Place in the skillet with a bit of space between each.
Bake
- Bake in preheated oven at 410°F for 12–15 minutes, or until golden brown on top.
Finish & Serve
- Brush tops lightly with 1–2 tablespoons melted butter after baking to add a little crunch and flavor.
- Serve hot, preferably with a pat of butter and homemade strawberry jam.
Mary Katherine’s Tips & Tricks
- Grate very cold or frozen butter for the flakiest layers.
- Mix and knead as little as possible.
- Only add enough buttermilk for the dough to come together; don’t make it too wet.
- Bake in a hot cast iron skillet, coated with butter for crisp bottoms and soft interiors.
- Brush baked biscuits with melted butter for a little crunch on top without making them soggy.
How can I freeze these and reheat them. Is that advisable ?
I’m pretty sure that would work! You should be able to bake them straight from the freezer and simply add a few extra minutes of baking time! I’m guessing somewhere around 20-22 minutes of total time!
I don’t have self-raising flour. Is there a substitute I can use to make these biscuits? Thank you!
Yes! You can use plain all-purpose flour and add to it! For every cup of all-purpose flour, mix in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.Â
I made these just the way your video and recipe states! Omg, I’ve tried so many biscuit recipes and how too that this is by far hands down, the very best biscuits I ever made! They came out amazing! Thanks so much for this recipe and by the way I’m new to your site and plan on going to check out all your other recipe collection..Thank you:)
Oh, this makes me so happy! Thanks for giving the biscuits a try. 🙂
I made these biscuits this morning. Excellent with sausage gravy and then with strawberry jam! I’ll be making them this way from now on!
Merry Christmas and Happy New Year’s!
Oh yay! I’m so glad you loved them. Merry Christmas to you and yours too! 🙂