There's fun in the kitchen with this Easy Buttermilk Biscuit Recipe. The four-ingredient drop biscuit dough bakes up high into a fluffy, soft, quick bread with crusty sides and lots of buttery taste. This is a great recipe for beginners AND expert biscuit makers.

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My first real experience with homemade biscuits was with my husband's grandmother in Mississippi. We lived with Mamaw and Papaw for a short time as newlyweds, and every morning she made buttermilk biscuits from scratch in a wooden flour bowl.

There was no measuring, just a little of this and a little of that. It was kinda' intimidating. You can read more about those little gems at Foolproof Biscuit Making 101.

What's To Love About This Easy Buttermilk Biscuit Recipe?

I recently viewed an entertaining video on social media of someone making biscuits using one bowl and one pan. I was so intrigued by how he made them that I had to try them. So I got busy with my own version in the kitchen, and this recipe is the result.

There's no using a pastry cutter, and there's no rolling out the dough and cutting them out with a biscuit cutter. So easy!

Four Ingredients, That's All

Let's start with self-rising flour that already has added salt and baking powder, which saves a little work. The salt gives flavor, and the baking powder helps the biscuits to rise. But we're adding extra oomph with more baking powder for a fluffier biscuit. You'll see!

You know you can't have buttermilk biscuits without buttermilk. The acid from this fermented dairy product gives more moisture and leavening to the dough. And there's something about that tangy taste that goes very well with the butter in this recipe. One bite, and you'll witness their distinct flavor and soft yummy texture.

So instead of shortening, we're using real butter. Yes, like I mentioned above. And to save time, we aren't cutting the butter into the flour like most made-from-scratch biscuits call for. Nope! This mixture is similar to a drop biscuit batter, but there will be no dropping biscuits here.

Flour in a bowl with a melted stick of butter in a pan for Easy Buttermilk Biscuit Recipe

Here's The Fun Part

After the butter is melted in a preheating oven, a third of a cup is measured and poured into the buttermilk to cool it down, leaving a little of the hot butter in the pan. The buttermilk mixture is then poured into the flour. Then the batter is mixed and spooned into the hot buttered pan. This gives a crispy outer crust.

The dough is thick and sticky and a little hard to spread, but don't worry. As it bakes, the cracks will fill up as the biscuits rise.

Before baking, the raw dough is cut with a bench scraper (or dough scraper) into nine equal squares. (I like using an 8-inch square pan.) You may not be able to see the scored marks, but they will show up after the biscuits are baked, making them easy to pull apart.

A square pan of raw biscuit dough for Easy Buttermilk Biscuit Recipe
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Bake The Biscuits

My friend, Louise, who taught me how to make biscuits, said, "Always place your biscuits in a hot oven," and I do! So make sure your oven is preheated to 450° F before they go in there.

These buttermilk babies will rise beautifully and brown with crusty edges from the hot buttered pan. So delicious! Top them with butter and jelly or sausage gravy. Enjoy!

A pan of biscuits with a buttered biscuit with jam on a plate next to it.

Recipes To Make And Serve With Buttermilk Biscuits

Easy Vegetable Breakfast Casserole - assembling the ingredients hours before is so convenient for busy mornings; fill it with bacon or sausage for hungry meat eaters.
Baking Bacon In The Oven - let your oven do the work of cooking bacon in minutes while you prepare the rest of your meal.
Strawberry Fig Jam - preserving figs with strawberry jello will fool anyone into thinking they’re eating strawberry preserves made with fresh berries.
Fig Preserves - cook fresh or frozen figs with sugar then pack them into sterilized jars to enjoy year-round.

More Bread Recipes For You

Easy No-Knead Bread - it has that old-fashioned homemade taste like my Maw-maw’s, but with less mess and less time spent in the kitchen.
Iron Skillet Cornbread - cornbread in a cast-iron pot appropriately assures a crusty edge to this classic rustic quick bread.
Best Ever Hush Puppies - crispy on the outside, light and tender on the inside with a delicious sweet cornbread, fresh jalapeño, and onion taste.
Savory Mini-Muffins, 3-Ways - a melt-in-your-mouth quick bread with a no-fuss recipe begins with 3 ingredients and offers 3 different flavors.
French Toast Or Pain Perdu (Lost Bread) - the outside is crisp and crunchy and the inside soft and custardy, top it with syrup or powdered sugar for a sweet finish.

Recipe

A pan of biscuits with a buttered biscuit with jam on a plate next to it with a cup of coffee.

Easy Buttermilk Biscuit Recipe

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Print Recipe

These buttermilk biscuits are so easy to make! The four ingredients bake high into a light and fluffy quick bread with crusty sides and lots of buttery taste.

Total Time: 30 minutes
Yield: 9 biscuits 1x

Ingredients

Units Scale

½ cup or 1 stick of butter
2 cups self-rising flour
1 teaspoon baking powder
1.25 cups buttermilk

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Instructions

Preheat the oven to 450° F.
Put the stick of butter into an 8' square baking pan, and place it in the oven.
Place flour into a large bowl while the butter melts in the oven.
Add baking powder to flour and stir together with a whisk.
Measure out the buttermilk into a 2 cup measuring cup.
Remove the pan with melted butter from the oven, measure out ⅓ cup of the butter into a measuring cup, then place the pan back into the oven to keep it hot.
Add melted butter into the buttermilk and stir.
Pour the buttermilk mixture into the bowl of flour and stir until the ingredients are thoroughly mixed; the dough will be thick and sticky.
Take the pan out of the oven and pour the biscuit dough into the hot buttered baking pan, spread the dough out evenly; it doesn't have to be perfect because the dough will spread and fill in any cracks as it bakes.
Use a Bench Scraper, or dough scraper, to cut into the dough the size biscuits you desire, preferably 9 equal-sized square biscuits.
Return the pan to the oven and bake for 15 minutes.
Serve hot with butter and jelly, jam, syrup, or sausage gravy.
Store after biscuits are cooled and place them into an airtight container; they can be frozen for up to a month.

Equipment

8" square baking pan

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