3-INGREDIENT BUTTERMILK BISCUITS
Steps:
- Preheat oven to 450 F. (read the tips in the notes before proceeding)
- Add flour into a large bowl.
- Grate the frozen butter into the flour.
- Using a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and stir with a rubber spatula until a dough form.
- Lightly flour a work surface, and turn the dough out onto the work surface.
- Flour your hands and gently knead the dough, add more flour as needed but not too much. Dough should be slightly sticky.
- Fold the dough several times to create layers. Work quickly to prevent the dough from warming, which could result in a flat, dry biscuit.
- Finally pat the dough into a 1-inch thick rectangle.
- Using a 3-inch biscuit cutter, cut out 4 biscuits. ( Regather the dough and pat it back out to cut the remaining biscuits.)
- Place biscuits on a baking sheet, with the sides touching.
- Bake for 12-14 minutes. (Optional- During the last minute or two: Brush the tops lightly with extra melted butter and then switch the oven to broil to brown the tops if needed. Keep an eye on it the entire time while broiling since the browning happens quickly.)
- As soon as biscuits come out of the oven, brush with melted butter. Once the butter has absorbed, brush them once more.
AUNT BEE'S 3-INGREDIENT BISCUIT RECIPE
Aunt Bee's easy 3-Ingredient Biscuit recipe yields homemade buttermilk biscuits that are flaky, buttery and ready for the oven in 10 minutes!
Provided by Blair Lonergan
Categories Side
Time 35m
Number Of Ingredients 3
Steps:
- Preheat the oven to 425°. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.
- Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use a grater to grate the butter into the flour.
- Add ⅔ cup of buttermilk, and use a wooden spoon or spatula to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.
- Flour a work surface. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.
- Use a biscuit cutter to cut out the individual biscuits. I used a 2 ½ -inch cutter here, which yielded 7-8 large biscuits. You can also use a 2-inch cutter to yield about 12 biscuits. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
- Roll out the dough once or twice more to use up the remaining dough scraps.
- Arrange the biscuits in the prepared pan so that their sides are touching.
- At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).
- Just before you put the biscuits in the oven, brush the tops with melted butter.
- Bake for 14 -15 minutes, or until they're a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.
Nutrition Facts : ServingSize 1 biscuit, Calories 176 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 72 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g
EASY 3 INGREDIENT SELF-RISING FLOUR BISCUITS
Self-Rising Flour Biscuits are the easiest biscuits you will ever make! The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk!
Provided by Bettie
Categories All Recipes
Time 26m
Number Of Ingredients 3
Steps:
- Preheat your oven to 450F (232 C)
- Measure out your flour by fluffing it up with a spoon, lightly spooning it into your measuring cup being careful not to pack it down, and level it off. Or use a scale to measure by weight. Place in a large mixing bowl.
- Cut your cold butter into small chunks and add it into your flour. Using a pastry cutter or a fork, cut the butter into the flour until it is the texture of coarse meal.
- Add about 3/4 cup of the cold milk into your flour and butter mixture and stir using a spoon or rubber spatula, not a whisk, just until the flour is incorporated, about 10-15 seconds. Add more milk as needed to bring the consistency to a very thick batter. You want it thin enough that it could not be rolled out like a dough, but still very thick. See the video above for the right consistency. I usually need 1 cup, but you may need a little more or a little less. Do not over-mix your batter or you will have tough biscuits.
- Using a 2 oz scoop or a 1/4 cup measuring cup, scoop out your biscuits into a cast iron skillet or onto a sheet pan lined with parchment paper.
- Place the biscuits in your preheated oven, and bake at 450 F (232 C) for 16-18 minutes, until golden brown.
- If desired, spoon melted butter over the top of the baked biscuits.
- Completely cooled biscuits can be wrapped in plastic wrap and stored in the freezer for up to 3 months. To refresh, warm in a 325 F (163 C) oven for about 10 minutes until warmed through.
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