There’s something deeply satisfying about baking a batch of old fashioned buttermilk biscuits– our recipe is made with just three ingredients and will fill your kitchen with the smell of fresh, buttery bread. This recipe is simple, reliable, and produces fluffy, golden biscuits every time. No fancy fold or tools, just delicious biscuits dropped on a baking sheet to bake to perfection.
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.
Content Covered Here
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. - While we know buttermilk and self-rising flour aren’t every-day pantry items… you can make both of these ingredients yourself. Keep reading below!
- 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! Our 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. These 3 ingredient buttermilk biscuits are going to become a favorite of everyone in your family.
Ingredient Notes and Substitutions
- Buttermilk: 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! If you don’t have any buttermilk on hand- make some! You can mix one 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.
- 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. - 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.
Another easy option is to buy (or learn) how to make your own Bisquick. Then whip up our recipe for buttermilk biscuits Bisquick.
🎯 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.
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.
- 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
- 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. Stir until the dough comes together and away from the walls of the bowl – about 30 seconds. 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.
🎯 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.
Looking for other easy 3-ingredient recipes? We have tons of recipes for you!
Serving Suggestions
Besides 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 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. 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
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.
If you’re a fan of cheddar, then make sure to check our cheddar bay biscuit pot pie recipe or cheddar and jalapeno biscuits!
Want 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!
Old Fashioned Buttermilk 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
- 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.
- 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.
- Make your own self-rising flour by combining: 2 1/2 cups of all purpose flour, 2 tablespoons of baking powder and one teaspoon salt.
- Undermixing is better than overmixing! Working the dough too much is one of the biggest reasons for buttermilk drop biscuits being dry and crumbly.
-
- 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.
-
- Add cheese and herbs: Fold in shredded cheddar, chopped chives, or fresh thyme to add a savory flavor.
-
- 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.
- 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.
- 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.
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Previous
Broseph says
Super easy! Love these! I toss the self-rising flour and cold butter in the food processor instead of shredding by hand – just a little easier to do.
awo says
Easy, delicious, and almost fool-proof (but fools like me can be pretty sneaky!)
Summer Estes says
I remember when my memah would make these and I felt nostalgic thi is th first time making them. It went really well they are awesome.
Kathy says
Haven’t made them but they sound great. Have never grated butter before but why not. Thinking of adding red pepper flakes to the mix. Oh and your tip to freeze the buttermilk is an excellent idea. Thank you. I’ll write back once I make these.