I still can’t believe biscuits this fluffy, flaky, and buttery come from just 3 simple ingredients. One bite with country cream gravy on top and they might steal the whole breakfast spotlight.

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I’m obsessed with these easy homemade biscuits because they taste like I fussed way more than I did. Self rising flour and cold buttermilk turn into tall, fluffy layers with those flaky edges I cannot stop picking at.

And the buttery bite? Ridiculous.

I love how they split open clean, ready for a swipe of jam, a pile of eggs, or my Country Cream Gravy flooding every little crack. But honestly, I’ll eat one plain off the pan without pretending I have self-control.

Simple, tender, buttery biscuits from scratch. The kind I make once and immediately start craving again.

Ingredients

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Self rising flour keeps things simple, giving biscuits lift without extra pantry drama.
It makes the crumb soft, fluffy, and just sturdy enough for butter.
Cold butter is the magic behind those flaky little layers everyone loves.
When it melts in the oven, you’ll get pockets of rich, buttery goodness.
Buttermilk brings that tiny tang that keeps biscuits from tasting flat.
It also helps make the inside tender, not dry or boring.
Basically, these ingredients are simple, but they do some serious comfort-food work.
Plus, homemade biscuits feel cozy without needing anything fancy or fussy.

Ingredient Quantities

2 cups (250 g) self rising flour

1/2 cup (113 g or 1 stick) cold unsalted butter, cut into small cubes

3/4 cup (180 ml) cold buttermilk

How to Make this

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1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly flour it.

2. In a large bowl, whisk 2 cups (250 g) self rising flour to aerate and remove lumps.

3. Add 1/2 cup (113 g) cold unsalted butter, cut into small cubes.

4. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea sized butter pieces remaining.

5. Pour in 3/4 cup (180 ml) cold buttermilk all at once. Stir gently with a fork until the dough just comes together and is shaggy; do not overmix.

6. Turn the dough out onto a lightly floured surface and gently fold it over itself 2 to 3 times to create layers. Pat or roll the dough to about 1 inch thickness.

7. Use a 2 to
2.5 inch biscuit cutter or a floured glass to cut biscuits straight down without twisting; press scraps together and repeat until dough is used.

8. Place biscuits close together on the prepared baking sheet for taller sides or spaced apart for more browned edges.

9. Bake 10 to 12 minutes until the tops are golden brown and the centers are cooked through.

10. Remove from oven and let rest 5 minutes before serving. Serve warm, spoon Country Cream Gravy over the biscuits for a classic Southern breakfast.

Equipment Needed

1. Oven and baking sheet
2. Parchment paper or a pastry brush and extra flour for dusting
3. Large mixing bowl
4. Whisk
5. Pastry cutter or two forks (or use fingertips)
6. Measuring cups and spoons
7. Biscuit cutter or a floured glass
8. Rolling pin or your hands for patting the dough
9. Cooling rack

FAQ

Can I make these with plain flour and baking powder instead of self rising flour? Yes. For 2 cups plain flour add 3 teaspoons baking powder and 1/2 teaspoon salt, whisk together, then proceed with the recipe.

What can I use instead of buttermilk? Use 3/4 cup milk mixed with 3/4 tablespoon lemon juice or white vinegar, let sit 5 minutes to thicken. Whole milk gives best texture.

How do I store and reheat leftovers? Store cooled biscuits in an airtight container at room temperature for up to 2 days or freeze up to 1 month. Reheat in a 350°F (175°C) oven for 8 to 10 minutes, or microwave briefly for individual servings.

Can I add cheese or herbs? Yes. Fold in 1/2 to 3/4 cup grated cheese or 1 to 2 tablespoons minced fresh herbs when mixing the dough for savory biscuits.

Why are my biscuits dense? Dense biscuits usually come from overmixing or using warm butter. Keep ingredients cold and mix just until combined.

Easy Homemade Biscuits Recipe Substitutions and Variations

Self rising flour: use 2 cups (250 g) all purpose flour plus 3 teaspoons baking powder and 1/2 teaspoon fine salt, sifted together.
Cold unsalted butter: substitute equal amount of cold vegetable shortening or chilled lard for a flakier, tender texture.
Cold unsalted butter alternative for richer flavor: use 1/2 cup (113 g) cold salted butter and omit any added salt elsewhere.
Cold buttermilk: make 3/4 cup (180 ml) by adding 3/4 tablespoon white vinegar or lemon juice to 3/4 cup milk, let sit 5 minutes, or use thinned plain yogurt (mix equal parts yogurt and milk).

Pro Tips

1. Keep everything cold. Chill your butter and buttermilk right up until mixing, and if the kitchen is warm pop the dough or even the cutter into the fridge for 10 minutes before cutting. Cold butter steams in the oven and gives those flaky layers.

2. Don’t overwork the dough. Stir until it just holds together and fold only a couple times on the counter. Tough biscuits come from overmixing or too much handling.

3. Cut straight down and set the discarded scraps aside. Press them together gently and chill briefly before recutting for a better rise. Twisting the cutter seals the edges and prevents lift.

4. Bake close together for taller, softer sides or spaced apart for crispier edges. Rotate the pan halfway through if your oven has hot spots so all biscuits brown evenly.

Easy Homemade Biscuits Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I still can’t believe biscuits this fluffy, flaky, and buttery come from just 3 simple ingredients. One bite with country cream gravy on top and they might steal the whole breakfast spotlight.

Servings

servings

Calories

224

kcal

Equipment: 1. Oven and baking sheet
2. Parchment paper or a pastry brush and extra flour for dusting
3. Large mixing bowl
4. Whisk
5. Pastry cutter or two forks (or use fingertips)
6. Measuring cups and spoons
7. Biscuit cutter or a floured glass
8. Rolling pin or your hands for patting the dough
9. Cooling rack

Ingredients

2 cups (250 g) self rising flour
1/2 cup (113 g or 1 stick) cold unsalted butter, cut into small cubes
3/4 cup (180 ml) cold buttermilk

Directions

Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly flour it.
In a large bowl, whisk 2 cups (250 g) self rising flour to aerate and remove lumps.
Add 1/2 cup (113 g) cold unsalted butter, cut into small cubes.
Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea sized butter pieces remaining.
Pour in 3/4 cup (180 ml) cold buttermilk all at once. Stir gently with a fork until the dough just comes together and is shaggy; do not overmix.
Turn the dough out onto a lightly floured surface and gently fold it over itself 2 to 3 times to create layers. Pat or roll the dough to about 1 inch thickness.
Use a 2 to
5 inch biscuit cutter or a floured glass to cut biscuits straight down without twisting; press scraps together and repeat until dough is used.
Place biscuits close together on the prepared baking sheet for taller sides or spaced apart for more browned edges.
Bake 10 to 12 minutes until the tops are golden brown and the centers are cooked through.
Remove from oven and let rest 5 minutes before serving. Serve warm, spoon Country Cream Gravy over the biscuits for a classic Southern breakfast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.