Buttermilk drop biscuits are super tender and flaky, and this self-rising flour biscuit recipe requires just 3 ingredients! In only 20 minutes, you can have a batch ready to serve for a quick side, or for smothering with an easy gravy recipe for biscuits for breakfast or dinner.
We confess to being a little obsessed with any and all bread recipes. There are recipes on The Feathered Nester for everything from the best homemade sandwich bread and sourdough hamburger buns, to French bread, scones, sourdough discard rolls, and every type of biscuit imaginable.
More than any other kind though, recipes with buttermilk are our favorite. In baked goods, it helps to create a fluffy texture and tender crumb.
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Why We Love This Recipe
- It’s only 3 ingredients!
You will be amazed at how three simple baking ingredients can create such wonderful results!
Because this doesn’t require a lot of dry ingredients, self-rising flour is the only thing you need for this biscuit recipe, and it uses high-fat buttermilk, it doesn’t require extra ingredients like baking powder or baking soda to help the dough rise.
- Quick and easy.
This is a drop biscuit recipe, which means the dough isn’t rolled or cut. Just drop the batter onto the pan, bake, and eat! The easy homemade biscuits will be ready to devour in just 20 minutes!
This recipe combines our fondness for buttermilk with our tried-and-true biscuits using self rising flours. And it works beautifully!
These 3 ingredient buttermilk biscuits are going to become a favorite of everyone in your family.
Ingredient Notes and Substitutions
- Buttermilk
Buttermilk adds just the right amount of fat to give baked goods a fluffy rise and flaky texture you know and love. It also makes them extra soft and tender, because the high amount of fat prevents them from being dry and crumbly.
For the best results, we recommend using a minimum of 2% milkfat buttermilk. The higher the fat content of the milk, the better your buttermilk drop biscuits will taste!
🎯 TFN Pro Tip
If buttermilk is at its sell-by-date before you can use it, don’t get rid of it! Pour your buttermilk into ice cube trays, freeze, and keep in a freezer-safe sealed bag or container. Then, thaw and use as you need them in a recipe.
- Self-rising flour
Many people who bake on a regular basis prefer self-rising flour instead of all-purpose flour. Self-rising flour is really just a low-protein all-purpose flour with baking powder mixed in. Some brands, like King Arthur, also include a tiny bit of salt.
If you don’t think you’ll use a whole bag of it within a few months, just make your own instead! Use our instructions on homemade self rising flour.
Another easy option is to buy (or learn) how to make your own Bisquick. Then whip up our recipe for buttermilk biscuits Bisquick.
- Salted butter
Salt is an important flavor booster that you should use anytime you cook or bake. By using salted butter instead of adding salt separately, we’re able to make this self-rising flour biscuit recipe with only three ingredients!
If you have to use unsalted butter, we recommend adding 1/4 teaspoon of salt to our recipe.
Tips for Perfect 3 Ingredient Buttermilk Biscuits
- Use very cold, grated butter.
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We recommend freezing the butter and then grating it. Grated cold butter will incorporate into the flour better, and having it as cold as possible prevents it from softening too much as you work it into the flour.
The colder the butter is, the higher your drop biscuits will rise!
- Avoid over-mixing the dough.
Add the self-rising flour to a large or medium bowl first. Then, create a well in the center of the flour for the grated butter and buttermilk mixture.
Stir the 3 ingredients together until it just barely forms into a sticky dough mixture. I recommend using a dough whisk for mixing. This only takes 30 seconds or so. It’s okay if the dough appears rough and shaggy with small clumps!
🎯 TFN Pro Tip
Undermixing is better than overmixing! Working the dough too much is one of the biggest reasons for buttermilk drop biscuits being dry and crumbly.
- Use a scoop for even baking.
Use an ice cream scoop or tablespoon to portion and drop the biscuit dough onto the prepared baking sheet with parchement paper of baking mat. This way, they’ll be the same size and will bake evenly.
- Bake until golden brown, NOT brown.
The drop biscuits only take 15 minutes to bake. The tops should be lightly golden but not brown. Keep an eye on them for the last few minutes of the baking time to ensure they don’t get too dark. Brush the top with melted butter then serve warm.
Looking for other easy 3-ingredient recipes? We have tons of recipes for you!
Serving Suggestions
Other than a shmear of butter (which is delicious of course), there are a lot of other ways to serve up your self-rising flour biscuits! Here are just a few ideas:
- Breakfast sandwiches – Slice them open, add scrambled eggs, cheese, and a cooked breakfast meat of your choice!
- Drop biscuits and recipe for sausage gravy and biscuits
- or biscuits and gravy with turkey sausage
- Strawberry shortcake – This easy self-rising flour biscuit recipe is PERFECT to use for desserts!
Other Great Uses for Buttermilk
You won’t believe how moist chicken, pork, and turkey are when the meat is brined in buttermilk first!
Buttermilk fried pork chops are juicy and SO delicious. Next Thanksgiving, serve a buttermilk brined turkey breast and watch it disappear from the table!
Or, make our easy recipe for jiffy cornbread in a skillet!
If you’re a fan of cheddar, then make sure to check our cheddar bay biscuit recipe Bisquick or cheddar and jalapeno biscuits!
Recipe FAQs
If you don’t have fresh buttermilk, it’s very easy to make at home. Combine 1 cup of regular whole-fat milk with 1 tablespoon of white vinegar or lemon juice. Stir and let it sit for 3-5 minutes before using.
If kept in an airtight container, homemade biscuits will keep for several days at room temperature. Store in a sealed airtight bag on the counter or in the cool pantry. We don’t recommend refrigerating them.
Yes! To extend their shelf life, freeze buttermilk drop biscuits in a layer of aluminum foil, then seal them in a freezer-safe container or bag. Once frozen, they’ll keep for up to 3 weeks.
Reheat from frozen by placing them on a parchment-lined baking sheet in a preheated 350°F oven. The drop biscuits usually take about 10 minutes to warm through.
Love Easy Breakfast Ideas? We Have More For You…
If you tried this buttermilk drop biscuits recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Buttermilk Drop Biscuits
Ingredients
- 2½ cups self-rising flour (for all-purpose flour, see notes below)
- ½ cup butter, grated (lightly frozen butter is easiest to grate)
- 1 cup buttermilk (At least 2% milkfat)
Instructions
- Preheat oven to 450ºF.
- Using a medium-sized bowl, add self-rising flour. Create a well in the center of the flour. Pour in the buttermilk and add grated butter to the well. Stir until the dough comes together and away from the walls of the bowl – about 30 seconds. For the flaky, tender biscuits, do not over mix.
- Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 – 10 biscuits.
- Bake for 13-15 minutes, until golden in color. Brush the top with melted butter then serve warm.
Notes
Nutrition
This post, first published August 2021, was updated with new content March 2023.
Sydney says
How do I make these with the 00 Flour you describe in your 3 ingredient biscuits? I bought raw buttermilk specifically for biscuits but want to switch from white lily self rising to a cleaner flour.
Bec - TFN Team Member says
Hi Sydney-
To use any other flour than self-rising, you will need to add 1 tbsp baking powder and 1/2 tsp fine salt for every 2 cups of flour. Hope you enjoy the biscuits!
Ruth says
They sound very good,must try them!
Holly says
These are the best biscuits i have ever made, so glad i found your recipe after years of making mediocre biscuits. Thank you!
Diane M Buckner says
These tasted so good but crumbled when I eat them. Dont get me wrong I still te them and they were great, but what can I do to hold them together better?
Renae says
The crumbling usually comes from using too little fat. Some buttermilk brands only contain 1.5% of milkfat. Try adding an extra tablespoon of butter next time you make them to help boost the fat content.
Traci says
Gorgeous buttermilk drop biscuits! Love how easy these are … staple breakfast item for sure!