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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.

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