Old Fashioned Buttermilk Biscuits

Name: Old Fashioned Buttermilk Biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2½ cups self-rising flour ((for all-purpose flour, see notes below)); 1/2 cup butter, grated ((lightly frozen butter is easiest to grate)); 1 cup buttermilk ((At least 2% milkfat))

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There’s something deeply satisfying about baking a batch of old fashioned buttermilk biscuits—the kind that come together with just three ingredients and fill your kitchen with the smell of fresh, buttery bread. This recipe is simple, reliable, and produces fluffy, golden biscuits every time. If you love classic Southern comfort food, you’ll want to keep this one close. No fancy tools, no complicated steps—just a timeless method and a warm biscuit on your plate.

When it comes to biscuit baking, nothing beats the texture and flavor you get from biscuits with buttermilk and self rising flour. The slight tang of the buttermilk reacts with the leavening in the flour, giving each biscuit a soft, airy crumb and just the right amount of lift. This method has been passed down through generations because it consistently delivers those golden-topped, pull-apart layers that biscuit lovers crave. Using buttermilk biscuits self rising flour as your base simplifies the process while still giving you that made-from-scratch result you expect in a true homemade recipe.

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.

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Why We Love This Biscuits with Buttermilk and Self Rising Flour

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 old fashioned buttermilk biscuits 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!

These old fashioned buttermilk biscuits combine 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

Labeled ingredient image for buttermilk biscuit.

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.

Recipe Variations

Try with White Lily Flour: For extra tender biscuits with even more flaky layers, use White Lily flour instead of regular self-rising flour. Its lower protein content helps create a softer, more delicate texture that Southern bakers swear by.
Make your own buttermilk: Out of buttermilk? You can easily make your own buttermilk by combining 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5–10 minutes before using in your biscuit dough.
Add cheese and herbs: Fold in shredded cheddar, chopped chives, or fresh thyme to add a savory twist. The mix-ins tuck nicely between the flaky layers and bring a burst of flavor to each bite.
Turn them into breakfast sandwiches: Bake slightly larger biscuits and slice them in half to fill with eggs, bacon, or sausage. The soft crumb and flaky layers make a great base for building hearty morning meals.

Equipment Used in this Recipe

Baking sheet
Parchment paper
Large mixing bowl

If you’re new to baking, check out our easy homemade biscuit recipes that anyone can master!

How to Make buttermilk Biscuits Self Rising Flour

Use very cold, grated butter.
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!

whisking grated butter, self rising flour, and buttermilk in a bowl for 3 ingredient buttermilk biscuits.

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.

Using wooden spoon to mix sticky dough in a glass mixing bowl.

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.

unbaked drop biscuits on a parchment lined baking sheet.

Bake until golden brown, NOT brown.
The biscuits with buttermilk and self rising flour 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.

Batch of homemade drop biscuits on a baking sheet.

Looking for other easy 3-ingredient recipes? We have tons of recipes for you!

Serving Suggestions

Besides a simple shmear of butter, there are so many ways to enjoy these old fashioned buttermilk biscuits. For a savory start to the day, slice them in half and turn them into breakfast sandwiches filled with scrambled eggs, cheese, and your favorite breakfast meat. You can also pair them with our recipe for sausage gravy and biscuits or try a lighter twist using biscuits and gravy with turkey sausage combo. If you’re in the mood for something sweet, use them as a base for strawberry shortcake—just split, add fresh berries and whipped cream, and you’ve got an easy dessert. When mixing your dough in a large bowl, be sure to stop when it forms coarse crumbs for that tender texture. And if you’re serving warm buttermilk biscuits self rising flour at the table, a side of honey butter takes them to the next level.

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!

Recipe FAQs

What can I use as a buttermilk substitute?

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.

How long do 3 ingredient buttermilk biscuits last?

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.

Can I freeze-drop biscuits?

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.

How do I reheat this?

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.

If you’re a fan of cheddar, then make sure to check our cheddar bay biscuit recipe Bisquick or cheddar and jalapeno biscuits!

Buttermilk drop biscuits on a cooling rack.

Love Easy Breakfast Ideas? We Have More For You…

If you tried this old fashioned buttermilk 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!