3 Ingredient Biscuit Recipe No Buttermilks (Fluffy & Easy Homemade Biscuits)

Making biscuits from scratch doesn’t have to be complicated. This 3 ingredient biscuit recipe no buttermilks proves you can bake soft, flaky, and delicious biscuits with just a few pantry staples. Whether you’re out of buttermilk or prefer a simpler recipe, this version delivers the same rich flavor and fluffy texture. You’ll learn how to make light, golden biscuits using milk or water instead — no fancy ingredients needed.

Looking for another comforting recipe that pairs well with warm biscuits? Discover our delicious Chicken and Gravy recipe — it’s the perfect savory companion for your homemade biscuits.

Why Try a 3 Ingredient Biscuit Recipe Without Buttermilk

What Makes These Simple Biscuits So Good

The beauty of a 3 ingredient biscuit recipe without buttermilk lies in its simplicity. You don’t need to worry about specialty ingredients or complicated techniques. All you need is flour, fat, and a liquid — the holy trinity of biscuit making. This easy method lets the natural flavors shine through, resulting in soft, buttery biscuits with a golden crust.

Unlike traditional buttermilk biscuits, these require no waiting time or chilling overnight. In just 20 minutes, you can have warm, fluffy biscuits ready to serve. The best part? You can customize them — add cheese, herbs, or even a hint of honey to make them uniquely yours.

If you love quick, no-fuss recipes, check out our 5 Ingredient Guacamole Recipe — another simple kitchen win that takes only minutes to prepare.

Why You Don’t Need Buttermilk for Fluffy Homemade Biscuits

Most people believe buttermilk is essential for light biscuits, but that’s not true. The real secret is in how you handle the dough. Keeping your fat (like butter or shortening) cold and your mixing minimal ensures air pockets form during baking — those little pockets are what make biscuits rise high and stay tender.

When using milk or water instead of buttermilk, the acidity difference is minor, and with the right baking powder ratio, your biscuits will still rise beautifully. In fact, water can produce an even lighter crumb if handled properly.

For example, our Sour Cream Enchilada Sauce Recipe also swaps traditional ingredients for a simple, creamy alternative — proving great flavor doesn’t need complicated steps.

The Essential Ingredients for 3 Ingredient Biscuits (No Buttermilk)

The Three Core Ingredients Explained

At the heart of every great 3 ingredient biscuit recipe no buttermilks are three simple components — flour, fat, and liquid. These ingredients form the base of your dough and determine everything from texture to flavor.

• Flour: Use self-rising flour if you can. It already contains leavening agents like baking powder and a bit of salt, helping your biscuits puff up without extra ingredients.
• Fat: Cold butter or shortening is crucial. It creates those irresistible layers by melting during baking, leaving behind flaky air pockets.
• Liquid: Milk or even cold water works perfectly in place of buttermilk. Milk gives richness, while water results in a lighter crumb.

The simplicity of this mix makes it ideal for beginner bakers or anyone looking for a quick fix. For more inspiration on how to work with pantry staples, check out our Fluffy Mini Pancakes Guide — a perfect breakfast treat made from simple ingredients.

Choosing the Right Milk or Water Substitute

If you’re skipping buttermilk, there are plenty of substitutes that deliver the same tender results. Regular milk is the easiest swap — whole milk adds richness, while 2% milk gives a slightly lighter texture. For a dairy-free version, you can use almond milk, soy milk, or even oat milk. Each brings its own subtle flavor to your biscuits.

Water, while neutral, can also work wonders when mixed with a touch of melted butter or coconut oil. The key is balancing moisture with fat — that’s what keeps your biscuits soft rather than dry.

When experimenting with substitutes, consistency matters more than the specific liquid you choose. If the dough feels sticky, sprinkle in a bit more flour. If it’s too dry, add a tablespoon of milk or water until it holds together.

If you love easy substitutions that don’t compromise taste, learn more from our Vegan Yum Yum Sauce Recipe — it’s another great example of simple swaps leading to big flavor.

Step-by-Step Instructions to Make 3 Ingredient Biscuits

How to Mix and Shape the Dough for Perfect Texture

When it comes to making 3 ingredient biscuit recipe no buttermilks, technique is just as important as the ingredients. The goal is to keep the dough light and airy, not dense or overworked.

Start by whisking your flour in a large bowl to incorporate air — this small step helps your biscuits rise higher. Then, cut in the cold butter or shortening using a pastry cutter or fork until the mixture looks like coarse crumbs. The colder the fat, the flakier the biscuits will be once baked.

Next, pour in your cold milk or water gradually while stirring with a wooden spoon. The dough should come together softly — not sticky and not dry. If it feels sticky, add a touch more flour; if it crumbles apart, add another tablespoon of milk or water.

Once the dough holds together, transfer it to a floured surface. Gently press it down and fold it over a few times — this creates the flaky layers you love in biscuits. Avoid over-kneading; the less you handle it, the better.

If you enjoy beginner-friendly baking techniques, check out our Red Velvet Waffles Recipe for another treat that’s light, fluffy, and easy to master.

Baking Tips for Light and Golden Brown Biscuits

Now, it’s time to bake. Preheat your oven to 425°F (218°C) — the high temperature helps your biscuits rise quickly while forming that irresistible golden crust.

Roll out your dough to about ¾-inch thick and cut biscuits using a round cutter or the rim of a glass. For soft edges, don’t twist the cutter; simply press straight down. Place biscuits on a baking sheet lined with parchment paper, close enough that they touch slightly — this helps them rise up rather than spread out.

Bake for 12–15 minutes, or until the tops are golden brown. Brush with melted butter right out of the oven for extra flavor. The result? Soft, pillowy biscuits that taste amazing — even without buttermilk.

If you love easy, oven-baked dishes, discover our Panera Turkey Chili Recipe — a hearty, flavorful side dish that pairs beautifully with fresh biscuits.

Secrets to Fluffy 3 Ingredient Biscuits Without Buttermilk

Using Cold Ingredients for Maximum Lift

One of the biggest secrets to a perfect 3 ingredient biscuit recipe no buttermilks is using cold ingredients from start to finish. Cold butter, cold milk (or water), and even a chilled mixing bowl can make all the difference.

Here’s why: as your biscuits bake, the cold butter melts, releasing steam that creates tiny air pockets inside the dough. These air pockets are what make biscuits rise tall and stay tender. If the butter melts before baking, those layers vanish, leaving you with flat, dense biscuits.

To keep your ingredients cold, cube the butter and freeze it for 10 minutes before mixing. Work quickly and avoid touching the dough too much with your hands — your body heat can soften the fat. If your kitchen is warm, pop your tray of shaped biscuits into the fridge for a few minutes before baking.

For more smart baking shortcuts that guarantee better results, check out our Delicious Toll House Cookies Recipe — another example of how temperature control leads to bakery-quality texture.

Folding the Dough for Buttery Layers

If you’ve ever wondered how bakers get those tall, flaky layers in their biscuits, here’s the trick — folding. Once your dough comes together, roll it out into a rectangle, fold it in half, rotate it, and repeat about three times. This gentle folding process creates distinct layers of fat and dough that puff up beautifully in the oven.

Just remember not to overdo it. Folding too much can make the biscuits tough instead of tender. Stop once the dough feels smooth but not sticky.

It’s the same method behind laminated doughs like croissants — just simplified. And since this recipe skips buttermilk, proper folding ensures you don’t lose that delicate texture.

For another recipe that relies on layering and careful handling, discover our Cinnamon Pull Apart Bread Guide — it’s a perfect example of how technique transforms simple ingredients into something incredible.

The Best Buttermilk Substitutes for Biscuits

How to Make a Quick Homemade Buttermilk Substitute

When you’re craving biscuits but have no buttermilk, there’s no need to skip baking. You can easily create a homemade substitute in minutes using ingredients you likely already have. For every cup of buttermilk required, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Stir, let it sit for 5–10 minutes, and you’ve got a tangy, slightly thickened liquid that mimics buttermilk’s acidity.

This mild acidity reacts with baking powder or self-rising flour to help your biscuits rise beautifully. You’ll still achieve that signature tenderness — even without the real thing.

If you’re looking for other clever kitchen hacks, discover our How to Make Coconut Milk Guide — a simple tutorial for creating fresh, creamy coconut milk at home. It’s perfect for dairy-free baking or savory dishes.

Dairy-Free and Vegan Alternatives That Work

For a completely dairy-free version of this 3 ingredient biscuit recipe no buttermilks, non-dairy milks like soy, almond, oat, or coconut milk make excellent substitutes. Pair them with a splash of lemon juice or apple cider vinegar for the acidity your dough needs to rise properly.

Coconut milk, in particular, adds a rich, buttery flavor that enhances the biscuit’s texture. Just be sure to use the full-fat canned version for best results. Vegan butter or coconut oil can also replace traditional butter — both create flaky, soft layers when kept cold.

For more delicious vegan-friendly comfort food, check out our Creamy Vegan Hollandaise Sauce Recipe — a smooth, plant-based twist on a brunch classic.

Common Mistakes When Making 3 Ingredient Biscuits

Why Biscuits Turn Out Dense or Flat

Even the easiest 3 ingredient biscuit recipe no buttermilks can go wrong if you over-handle the dough or use warm ingredients. Over-mixing develops too much gluten, producing tough, chewy biscuits instead of light, airy ones. Warm butter is another culprit—it melts before baking and removes the steam pockets that create lift.

Always use cold butter and milk, handle the dough gently, and avoid twisting your cutter when shaping. Twisting seals the edges and prevents rising. Make sure your oven is fully preheated to 425°F; an oven that’s too cool won’t give your biscuits that quick, upward “pop.”

For more baking tips that rely on precision and temperature, check out our Sourdough French Toast Bake — it shows how the right technique transforms a basic recipe into a show-stopper.

How to Fix Dry or Sticky Biscuit Dough

If your dough feels sticky, sprinkle a bit more flour over the top and fold lightly until it comes together. On the other hand, if it’s dry or crumbly, drizzle in milk (or water) a tablespoon at a time until it softens. The goal is a dough that’s moist but easy to handle.

Another secret is using parchment paper instead of greasing the pan — too much oil on the baking sheet can make biscuits spread instead of rise.

Dry biscuits after baking? Brush the tops with melted butter as soon as they come out of the oven and cover them with a clean towel to trap steam. They’ll stay soft and tender for hours.

For more moisture-retaining tricks, learn from our Blueberry Syrup Recipe — it’s a quick way to add fruity sweetness to warm biscuits.

How to Serve and Store 3 Ingredient Biscuits (No Buttermilk)

Delicious Ways to Serve Fresh Biscuits

Fresh from the oven, these 3 ingredient biscuit recipe no buttermilks are buttery, tender, and incredibly versatile. You can serve them for breakfast, lunch, or dinner — or even use them for dessert!

For a classic breakfast, slice your biscuits and layer them with scrambled eggs, bacon, or cheese for a quick sandwich. You can also drizzle them with honey or blueberry syrup for a sweet touch. They’re perfect as a side for hearty meals like chili, soups, or stews.

For dinner, serve your warm biscuits with gravy, roasted chicken, or creamy soups. They’re great for soaking up flavorful sauces or pairing with savory spreads.

If you enjoy cozy, comforting pairings, try our Chili Recipe Crockpot — it’s a hearty dish that makes the perfect companion for these fluffy biscuits.

Best Storage and Reheating Tips for Freshness

To keep your biscuits tasting fresh, let them cool completely before storing. Place them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze them for up to 3 months.

When reheating, wrap the biscuits in foil and place them in a 350°F oven for 8–10 minutes. You can also reheat them in an air fryer for a crispy outside and soft inside. Avoid the microwave if possible — it can make biscuits rubbery.

To revive leftover biscuits, brush the tops with melted butter or honey before warming. This brings back the moisture and that irresistible golden shine.

If you love storage-friendly dishes, check out our Slow Cooker Chicken Enchiladas — a recipe that reheats beautifully and keeps its flavor for days.

Creative Variations on 3 Ingredient Biscuits

Sweet and Savory Add-Ins to Try

Once you’ve mastered the basic 3 ingredient biscuit recipe no buttermilks, the fun begins — customizing! Biscuits are one of the most adaptable baked goods out there, and a few creative tweaks can transform them completely.

For sweet biscuits, mix in a spoonful of sugar, cinnamon, or even mini chocolate chips. You can also brush the tops with melted butter and sprinkle a little cinnamon sugar before baking for that bakery-style finish. For a fruity twist, gently fold in chopped strawberries, blueberries, or raisins.

For savory biscuits, try adding shredded cheddar cheese, herbs like rosemary or chives, or a dash of garlic powder to the dough. These make excellent sides for breakfast casseroles or soup dinners.

If you enjoy flavorful bakes with bold add-ins, discover our Delicious Milk Street Recipes — they show how small ingredient changes can elevate simple comfort foods.

Gluten-Free and Healthier Biscuit Options

For a gluten-free version of this no buttermilk biscuit recipe, replace regular flour with a 1:1 gluten-free all-purpose blend that contains xanthan gum. These blends work beautifully for biscuits and maintain the soft, fluffy texture.

To make them healthier, swap half the flour for whole wheat flour or oat flour. You can also use coconut oil instead of butter to reduce saturated fat while keeping the dough rich and flaky.

If you’re following a keto or low-carb diet, almond flour makes a great alternative, though the texture will be slightly denser.

For more gluten-free ideas, check out our Gluten-Free Soft Pretzels — a chewy, buttery recipe that pairs perfectly with biscuit-style meals.

Conclusion: Mastering the Art of Fluffy 3 Ingredient Biscuits Without Buttermilk

Making the perfect 3 ingredient biscuit recipe no buttermilks is easier than most people think. With just flour, fat, and liquid, you can bake biscuits that are soft, tall, and packed with buttery flavor — no buttermilk required. Whether you use milk, water, or a dairy-free substitute, the key lies in keeping ingredients cold and handling the dough gently.

Once you’ve mastered the basics, you can customize your biscuits with sweet or savory add-ins, freeze them for later, and enjoy them any time. These simple biscuits prove that homemade baking doesn’t have to be complicated — just delicious.

If you’re looking for more quick, comforting recipes to add to your collection, check out our Biscuits and Gravy Casserole for another Southern-inspired favorite.

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