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3-Ingredient Buttermilk Biscuits
In American Recipes

3-Ingredient Buttermilk Biscuits



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39 Comments

  1. ChosenRell1111

    I messed mines up smh 🤦🏽‍♂️ had it on 345 when supposed to cook on 400 so the top can be golden and inside moist I ruined all this batter 😂

  4. Les Hall

    Greetings from Jacksonville, Florida USA. The recipe looks easy and I know it will be tasty. I really like buttermilk Biscuits and will truly try this quick recipie. Thank you

  11. BollywoodBonanzaB

    Am I right in saying it's
    1 cup self raising flour – edit: TWO CUPS
    50g unsalted butter – edit: I don't know how much, I used about 30g I think
    1 cup buttermilk
    Also edit:~250°C in the oven, not 170°C…. more as I figure it out through failing 😂

  12. J J

    I just had to save this video. I used to make awesome biscuits at a fast food restaurant and its a fact.

    Every other staff tend to take short cuts and take no pride in their work.

  16. Debbie King

    You got the best idea with the butter. I've never thought o that. Thank you. I will do this overtime. I am so glad I saw your video. Subscribed now honey. And Damn they look real good.

  17. Carmen R

    mine didnt work 😩. i have self rising flour & buttermilk & unsalted butter & did everything right beside the grater

  19. Dick The Dorkwing

    Butter adds absolutely nothing to the leavening process, cold butter ads to the texture of the final product. The amended flour (aka self-rising flour) incorporates all of the leavening ingredients. Heat causes baking powder to react and produce CO2 and baking soda reacts with the acidity of the buttermilk causing the release of CO2. Both baking soda and baking powder are commonly used in "quick breads" to mimic the process of a yeast fermentation. Unfortunately, most "Quick breads" lack that malty, yeasty flavor of a classically fermented dough. No, I am not crapping on cold butter buttermilk biscuits (god knows I have made them many times) but when doling out instructions, please get your terminology and processes along with the purpose of the ingredients right.

  21. Faith Barbac

    Thanks for this. TIP: You dont tap the measuring cup when you dump in the flour. You just level it with a knife or spatula

  22. YSN Raqueal

    I did exactly as she did and mines came out doughy in the middle I’m on the verge of giving up on homemade biscuits 😒

  26. Lecia Burns

    I have never been good at biscuits 😩 But I watched your video and I got it right this time! They turned out perfect. Thank you!!!

  27. Nikolai Vista

    Thank you for this video. I have been telling people over the years that the best biscuits do not have eggs at all. Thank you for the video evidence!

  28. Lisa RCT

    I checked but did not see it stated in the video or in any of the comments, but it appears you did not grease the baking sheet or use parchment. I imagine there is enough butter int he dough to keep from sticking. Is that correct?

  29. J. Henson

    I usually make Buttermilk Drop biscuits, and now, I'll add this recipe to my baking repertoire.

  34. Candy Chelle

    Could these be frozen and then baked from frozen like a store bought biscuit? We have a large family and would love to be able to pop them in the oven from the freezer!

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