2-Ingredient Buttermilk Biscuits

2-Ingredient Buttermilk Biscuits are the kind of magic that happens when you realize simplicity can be absolutely delicious. With just self-rising flour and cold buttermilk, you get tall, fluffy biscuits with golden tops, tender crumb, and a rich, tangy flavor that tastes like you spent hours in the kitchen — when in reality, you barely broke a sweat.

As they bake, the biscuits puff up into soft, cloud-like layers, the edges lightly crisped, the centers warm and pillowy. There’s no butter to cut in, no complicated steps — just mix, shape, bake, and enjoy. These biscuits are perfect with butter and jam, alongside fried chicken, or smothered in sausage gravy. And because the ingredient list is so short, they’re a lifesaver for last-minute breakfasts or unexpected guests.

Ingredients (Makes 8–10 biscuits)

For the Biscuits:

  • 2 cups self-rising flour

  • 1 cup cold buttermilk (plus 1–2 tbsp more if needed)

Optional Topping:

  • 2 tbsp melted butter (for brushing after baking)

Directions

1. Preheat & Prep
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper for easy cleanup.

2. Mix the Dough
In a large bowl, add self-rising flour. Pour in cold buttermilk and stir gently with a wooden spoon until the dough just comes together — it should be slightly sticky but not wet. Avoid overmixing to keep biscuits light.

3. Shape
Lightly flour your countertop and turn the dough out. Gently pat it into a ¾-inch thick rectangle. Fold it over once or twice for extra layers, then pat down again. Use a biscuit cutter or drinking glass to cut rounds, re-rolling scraps as needed.

4. Bake
Place biscuits on the prepared baking sheet, close together for softer sides or spaced apart for crisper edges. Bake 10–12 minutes, until tops are golden brown.

5. Finish & Serve
If desired, brush hot biscuits with melted butter right out of the oven. Serve warm with your favorite toppings.

The Origin of Buttermilk Biscuits

Buttermilk biscuits trace their roots to Southern U.S. kitchens, where cooks learned to use buttermilk’s acidity to tenderize dough and help it rise beautifully. Self-rising flour, developed in the 19th century, made biscuit-making even easier by combining flour, leavening, and salt in one. Together, they created a quick, reliable way to put fresh bread on the table — a tradition still going strong today.

Why This Recipe Works

  • Foolproof Simplicity: Only two ingredients, no fancy equipment.

  • Tender Crumb: Buttermilk’s acidity interacts with the leavening in self-rising flour for fluffier biscuits.

  • Quick Prep: From mixing bowl to table in under 20 minutes.

Pro Tips for Success

  • Keep buttermilk cold until mixing — it helps with rise and texture.

  • If dough is too dry, add an extra splash of buttermilk.

  • For taller biscuits, cut straight down without twisting the cutter.

Variations

  • Cheesy: Add shredded cheddar or Parmesan before mixing in the buttermilk.

  • Sweet: Sprinkle the tops with sugar before baking for a dessert-style biscuit.

  • Herbed: Stir in chopped chives or rosemary for a savory twist.

Make Ahead & Storage

  • Make Ahead: Cut biscuits and freeze unbaked; bake straight from frozen, adding 2–3 minutes to cook time.

  • Fridge: Store baked biscuits in an airtight container for 2–3 days; reheat in oven for best texture.

Serving Ideas

Serve with:

  • Warm honey or fruit preserves

  • Sausage gravy for a Southern breakfast

  • Fried chicken and mashed potatoes

Final Thoughts

2-Ingredient Buttermilk Biscuits are proof that you don’t need a long list of ingredients for big flavor and bakery-worthy results. They’re fast, versatile, and endlessly adaptable — the kind of recipe you’ll reach for over and over, whether it’s a lazy Saturday morning or a holiday feast.