3 Ingredient buttermilk drop biscuits are the perfect addition to any weeknight dinner. Made with self-rising flour, buttermilk, and butter - you only need one bowl and bake for 15 minutes to have tender homemade biscuits. Scooped out and baked in a cast iron skillet, these biscuits are a quick and easy version of a Southern staple recipe.
In true Southern cooking, biscuits are a big deal! There are so many ways to make them, along with many different varieties, but it doesn’t have to be hard. This recipe uses just three ingredients to make the perfect flaky southern-style biscuit that you can use for breakfast, lunch, dinner, or even as a snack with a pimento cheese spread.
What sets these biscuits apart from the rest is not only the effortless prep but also the flavor and appearance. You know I am not going to make any sort of biscuit without a cast iron skillet - similar to soft sweet potato biscuits! Like in all Southern kitchen cabinets, open mine up and you can find multiple sizes of skillets that have been passed down throughout generations in my family. Now those skillets have made thousands of biscuits!
Let me show you just how easy these are!
⭐️ The first thing you need to do is preheat oven to 450 degrees and place a cast iron skillet inside to heat up the oven.
⭐️ Buttermilk fun fact ⭐️- in my own personal kitchen, if I have the hankerin' for biscuits but don't have buttermilk on hand then I just make my own buttermilk in 5 minutes with 2 ingredients and all my problems are solved and no grocery trips are required - YAY!
Recipe
3 Ingredient Buttermilk Drop Biscuits
- Total Time: 30 minutes
- Yield: 19
Description
3 ingredient drop biscuits are the perfect addition to any weeknight dinner. Made with self-rising flour, buttermilk, and butter - you only need one bowl and bake for 15 minutes to have tender homemade biscuits. Scooped out and baked in a cast iron skillet, these biscuits are a quick and easy version of a Southern staple recipe.
Ingredients
- ½ Cup Butter (1 stick) - cold & cubed
- 2 ¼ Cups Self Rising Flour
- 1 Cup Buttermilk
- Bacon Grease - for greasing skillet
- ¼ Cup Butter (½ stick) - melted for topping
Instructions
- Preheat oven to 450 degrees and place a cast iron skillet inside to heat up the oven.
- Remove a cold stick of butter straight out of the fridge and cut into small cubes.
- In a large bowl, add the cubed butter and self-rising flour. Using a pastry cutter, cut the butter into the flour until small pea-sized butter crumbles are throughout the flour. It will resemble a crumbly texture with tiny butter clumps.
- Pour in the buttermilk, and gently stir the dough all together, mixing just until no dry flour streaks remain. Be careful not to stir too much or overwork the dough.
- Remove the skillet from the oven and scoop about a tablespoon of bacon grease into the skillet (be careful because it will be very hot) and move around all the bottom and sides.
- Use a large cookie dough scoop and scoop our biscuit dough into the hot and greased skillet. The dough can touch.
- Bake for 15 minutes.
- While the biscuits are baking, add butter to a small pot on medium-low heat on the stove. Melt slowly while baking and then turn off once completely melted.
- Remove the biscuits from the oven once the time is up. Use a pastry brush to brush the butter onto the hot biscuits immediately.
- Serve hot and fresh with some homemade butter or honey butter on top!
Notes
- Keep leftovers stored in an airtight bag for 2-3 days.
- To Freeze: Allow the biscuits to cool completely, then individually wrap them in plastic wrap or aluminum foil. Place the wrapped biscuits in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. They can be frozen for up to 2-3 months. When you're ready to enjoy, thaw the biscuits at room temperature or reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Biscuits
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 130
- Sugar: 0.6 g
- Sodium: 234.8 mg
- Fat: 8 g
- Trans Fat:
- Carbohydrates: 12.9 g
- Fiber: 1.2 g
- Protein: 1.9 g
- Cholesterol: 20.7 mg
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