If I told you this biscuit recipe is only three ingredients, doesn’t require a pastry cutter, and can be made from start to finish in less than 25 minutes… would you believe me? Well, you should! Not only are they easy, but they’re also absolutely delicious and taste far better than any you’ll buy at the grocery store!
Frequently Asked Questions
Q: Does the butter have to be cold?
A: Yes! In fact, I keep a stick of butter in the freezer just for making biscuits! You need cold butter so ensure that the biscuits rise and become flakey. If you try to incorporate warm butter into the flour, you’ll end up with a dense paste, not biscuits.
Q: Do I have to use a cheese grater?
A: In this case, grating the butter replaces the traditional pastry cutter. If you don’t want to use a cheese grater, you can pulse the butter and flour in a food processor until the butter is the size of peas.
Q: Why do you use buttermilk instead of regular milk or water?
Let’s Talk Ingredients
A: Buttermilk keeps baked goods extra moist and adds that distinct “southern biscuit” flavor. It also helps activate the leavening in the self-rising flour.
Self-Rising Flour: If you can’t find self-rising flour, you can make it by combining 2 cups of all-purpose flour with 3 tsp of baking powder and ½ tsp of kosher salt.
Butter: You can substitute butter for your favorite plant-based butter replacement. Just make sure to keep it very cold!
Buttermilk: If you don’t have buttermilk, you can make it by combining 1 cup of milk with 1 tbsp of white vinegar or lemon juice. Combine the milk and acid and let it sit five minutes before using.
How to Make Buttermilk Biscuits
Step one: Grate in frozen butter
Add the flour to a large bowl. Grate in the frozen butter. Stir to combine.
Step two: add in buttermilk
Add the buttermilk to the flour/butter mixture. Stir just until the dough forms a shaggy ball.
Step three: layer the dough
Turn the dough out onto a lightly floured surface and pat it out into a large rectangle. Fold the dough in thirds and pat it out into a large rectangle again. This will create those flaky layers!
Step four: cut and bake
Using a circle cookie cutter, cut out the biscuits and place them in a buttered cast iron pan. Bake at 425°F for 12-15 minutes, or until golden brown.
Quick and Easy Buttermilk Biscuits
- 2 cups cold self-rising flour plus more for dusting the work surface
- 4 tbsp frozen butter
- 1 cup buttermilk
- Preheat your oven to 425F.
- Add the flour to a large bowl. Using a cheese grater, grate the frozen butter on top of the flour. Mix gently until the butter is well incorporated.
- Add the buttermilk and mix until the dough comes together in a large bowl.
- Lightly flour your work surface and dump the dough onto the counter. Pat the dough into a large rectangle (approximately 12” by 9”). Fold the dough in thirds (see photo) and pat it out into a rectangle again. This step is important to create flaky layers!
- Next, flour a circle cookie cutter and press it straight down into the dough. Do not turn the cookie cutter or you’ll seal the edges and the biscuits won’t rise. Simply push straight down and pull it straight back up.
- Butter a baking sheet or cast iron pan. Place the biscuits ½-inch apart and bake for 12-15 minutes until they are golden brown on top.
- (optional) Brush with melted butter and a sprinkle of flake salt.
I have made these biscuits before but I put some butter in cast iron pan, heat it in oven as it preheats then place dough in pan. Makes a nice golden slightly salty bottom layer that is a bit crunchy.