Quick and Easy Buttermilk Biscuits
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!
Servings: 10 1.5" Biscuits
Calories: 142kcal
Ingredients
- 2 cups cold self-rising flour plus more for dusting the work surface
- 4 tbsp frozen butter
- 1 cup buttermilk
Instructions
- 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.
Notes
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.
Nutrition
Calories: 142kcal