How to Make Buttermilk Biscuit Dough with Self-Rising Flour

There’s something magical about a warm biscuit. Light, flaky, and golden brown, it’s the ultimate comfort food. And guess what? Making this buttermilk biscuit dough from scratch is easier than you think. With a little self-rising flour, cold butter, and buttermilk, you can whip up a batch of biscuits in no time. 

Gather Your Ingredients for these 3-Ingredient Biscuits

Let’s start with the basics. You only need three ingredients for this recipe for buttermilk biscuit dough:
2 ½ cups self-rising flour
½ cup cold salted butter, cubed
1 cup cold whole buttermilk

If you don’t have self-rising flour, no worries. Mix 2 and almost ½ cups of all-purpose flour, 3 & 3/4 teaspoons of baking powder, and 1 teaspoon salt. Boom—instant self-rising flour.

For the buttermilk, you can fake it if you need to. Combine 1 cup of regular milk with 1 teaspoon of vinegar and let it sit for five minutes. It’s like buttermilk’s less fancy cousin, but it works in a pinch. 

Let’s Make Some Buttermilk Biscuit Dough

Dry Ingredients (only one!)

1. Start with the flour.
Grab a large bowl, a measuring cup,  and toss in your 2 ½ cups of self-rising flour. That’s it for the dry ingredients. 

Cold/Wet Ingredients

2. Cut in the butter.
Take that cold, cubed butter and cut it into the flour using a pastry blender or a couple of forks. If you don’t have a pastry cutter, clean hands will work just fine. The goal is to get the mixture crumbly. It will look like coarse crumbs. 
(Pro tip: If you’re feeling fancy, freeze the butter before you cube it. Frozen butter makes the biscuits even flakier. You’re welcome.)
3. Add the buttermilk.
Pour in the cold buttermilk (not room temperature) and gently stir with a fork or spoon until the dough just comes together. Don’t overmix! We’re making Southern biscuits, not bricks. We want fluffy biscuits with flaky layers. 

Roll It and Cut It

4. Knead it out.
Turn the dough onto a lightly floured surface. Knead it a few times until it forms a smooth dough. You’ll know it’s ready when it’s no longer shaggy or crumbly. Oh, and make sure you have a cleaned off work surface before rolling it out. 
5. Roll it and cut it.
Roll the dough out until it’s about ¾ to 1 inch thick. (Yes, thick biscuits are the best biscuits.) Use a round cutter to cut out your biscuits. I like to use a mason jar ring because I’m fancy like that, but any cup with a thin edge will work. Create your own biscuit cutter if you don’t have one. Do they even make those? 
Don’t waste that leftover dough! Gather it back into a ball, roll it out, and cut a few more. No biscuit dough left behind.
6. Add the egg wash.
Mix one large egg with a teaspoon of water, then brush it over the tops of your biscuits. This step gives them that beautiful golden-brown finish. 
7. Bake to perfection.
Place biscuits on a baking sheet (covered with parchment paper) and pop them in the oven at 425°. Bake for about 13-15 minutes, but keep an eye on them. When they’re golden brown on top, they’re ready to come. Brush them with melted butter and enjoy these buttery biscuits! 

Serving Suggestions for these Southern Buttermilk Biscuits

Now, let’s talk about what to do with these beauties. These delicious biscuits are like a blank canvas for deliciousness:
• Slather them with butter and homemade jam for a sweet treat. (store the extras in a sealed baggie or an airtight container) 
• Drench them in chocolate gravy or sausage gravy for a Southern breakfast classic.
• Use them in my Biscuits and Sausage Gravy Cobbler recipe (it’s a game-changer).

A Few Biscuit-Making Tips

• Cold is key. Keep your butter (salted or unsalted butter) and buttermilk as cold as possible. I don’t know why, it’s just something I have learned along the way. 
• Self Rising flour matters. It has a built-in leavening agent, so don’t skip it unless you’re making your own. White Lily flour and Gold Medal are at the top of the list of brands, if you are looking to be brand specific.
• Don’t overwork the dough. The less you handle it, the fluffier your biscuits will be.

Why Homemade Buttermilk Biscuits Are Worth It

There’s something about the smell of homemade biscuits baking in the oven. It’s warm, cozy, and a little bit nostalgic. You can eat these any time of day! 
Plus, making biscuits is an experience. It’s messy, it’s hands-on, and it’s fun. Your kitchen might end up looking like a flour bomb went off, but it’s worth it.

So, grab your rolling pin and give this easy recipe a try. Your family will thank you. 

Other Recipes You Might Love

Butter Dipped Biscuits (my personal favorite)

Chocolate Gravy (Yes, soooo good!)

Sausage Gravy

Biscuit & Sausage Gravy Cobbler