3-Ingredient Southern Buttermilk Biscuits


Some Kinda Good Southern Buttermilk Biscuits are made with self-rising flour for a triple whammy!

When I was growing up, there was never a supper without bread. I have wonderful memories of visiting my Grandma Dot, and seeing her come to the table with a basket of warm cat head biscuits. In the South, the term “cat head” describes biscuits so big, they resemble the size of a cat’s head. There’s nothing better when freshly baked biscuits are slathered with butter, local honey or homemade jam.

The acidity in the buttermilk acts with the baking powder to help the biscuits rise beautifully.

My recipe uses just three ingredients: Self-Rising Flour, Unsalted Butter and Buttermilk. Self-rising flour includes all-purpose flour, baking powder (to help the biscuits rise), and salt. It’s a triple-whammy ingredient that saves times and effort! Three tips to remember when you set out to make these: 1) While your oven is pre-heating, also pre-heat your baking sheet or cast iron skillet. A really hot pan will help the biscuits rise. 2) Use super cold butter, and 3) Don’t over mix the dough. It should resemble cottage cheese and will be sticky when cutting into biscuits. Serve these for breakfast with butter and syrup, or with dinner to round out the meal.

Golden brown, buttery goodness.

3-Ingredient Southern Buttermilk Biscuits
Makes 9 Biscuits

  • 2 1/4 cups self-rising flour, plus more for dusting
  • 1 stick cold unsalted butter, cut into cubes
  • 1 cup cold buttermilk
  • 2 tablespoons melted butter, for brushing

Pre-heat oven to 450 degrees. Grease a small baking sheet with butter spray. Set aside. In a large bowl, place flour. Using a pastry blender or your fingertips, cut butter into flour by working quickly with a snapping motion until mixture resembles pea-size crumbles. Make a well in the center of the bowl, and pour buttermilk. Gently fold the milk into the flour mixture, just until combined. The mixture should resemble a cottage cheese-like texture.

Dust a clean work surface with flour. Dump mixture onto surface and knead by turning dough onto itself 3 to 4 times. Pat the dough out into a rectangle, about 1/4 inch thick. Cut into 9 squares and place on a greased baking sheet so that biscuits are touching slightly. Brush tops of biscuits with butter. Bake for 12 – 15 minutes until biscuits are golden brown on top and bounce back when poked. Serve with honey, jam or syrup and butter.

wp-15880979578504389465342572145855.jpgDon’t miss this fun collaboration tonight on Instagram, with my good friend, Jay from Food Network Star. In addition to my biscuit recipe, you’ll learn how to make the most amazing 3-ingredient bagels too! Jay is a New Yorker and an amazing chef. Just follow me, @SKGFoodBlog, and @ChopHappy on Instagram and tune in to @ChopHappy’s live feed. We’ll see you there!

New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser is a culinary TV personality, author and food enthusiast. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and blogger at SomeKindaGood.com, your one stop shop for Southern coastal cuisine, locally sourced and in-season. Pull up a chair for cooking and entertaining tips, and easy-to-execute, flavorful recipes to share around the family table. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.


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