3-Ingredient Southern Buttermilk Biscuits in 30 Minutes!
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3-Ingredient Southern Buttermilk Biscuits in 30 Minutes!
Warm, flaky, buttery Southern buttermilk biscuits with just 3 ingredients? Yes, please! In this video, I’m showing you step-by-step how to make classic homemade biscuits that come together in under 30 minutes using only self-rising flour, cold butter, and buttermilk. I’ll walk you through exactly how to get that tender, fluffy texture every time, even if you’ve never made biscuits from scratch before. No mixer, no fancy tools — just real Southern comfort food made simple.
Ingredients:
4 c self-rising flour (480 grams)
2 sticks butter (1 cup) frozen/very cold butter, grated (226 g)
2 c cold buttermilk (480 grams)
**Substitute for self-rising flour:
4 c all-purpose flour (480 g) + 2 Tbs baking powder (24 g) +1 1/2 tsp salt (8 g)
**Substitute for buttermilk: Add 2 Tbs (30 g) vinegar or lemon juice to measuring cup, and add milk to make 2 cups (480 g)
OR 8 Tbs buttermilk powder (60 g)+ 2 c water (480 g)
Instructions:
Measure self-rising flour into a large mixing bowl. Grate cold butter on top of flour, and pour buttermilk over and mix well, but only enough to combine ingredients. This will be a wet, sticky dough! Well-flour a clean work surface, and turn out dough onto the flour. Sprinkle flour on top of the dough and your hands. Flip the dough over and over in the flour and press down each time. You don’t want to knead the dough more than this. Just flip and press! When your dough is manageable, press or roll out and fold into 1/3s. Press or roll out and fold inot 1/3s again. This will give you flakey layers in your biscuits! Roll out to about 1-1.5 inches thick, and cut into biscuits. When you’ve cut all you can, gather dough, press together, roll out again and continue cutting until all of your biscuit dough is used. I used a 3 ¼ inch in diameter biscuit cutter and made 12 biscuits. Place them on a 9x13 to 10x15 inch baking sheet with sides of biscuits touching. This will cause them to bake up instead of out, and give you taller and softer biscuits. Bake in a preheated 450-degree oven for 15-20 minutes, depending on how large your biscuits are. My large 3 ¼ inch biscuits took 20 minutes to brown to my liking, but yours will take less time if you’ve cut them smaller or if they aren’t as thick. Some like their biscuits light and soft and some like them better darker and crispier—watch your biscuits and get them out when they are to your liking!
Used in this recipe:
Cast Iron Melting Pot & Basting Brush
White Lily Self Rising Flour (the King of Biscuits!)
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Click Here for the Printable Recipe
*If you're looking for an alternative to plastic bread bags, beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and jojoba oil, naturally antibacterial to keep your bread from molding, and handmade right here by me and my daughters on our family farm!
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Where I get get bulk flours and grains!
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