#3 ingredient biscuit recipe how to

THREE-INGREDIENT BUTTERMILK BISCUITS RECIPE Print Yum, yum, yum! I wish I could pass one to you through the screen!Īnd those layers. The biscuits should be nice and fluffy and golden brown on the top. Place the biscuits in the oven and bake for 8-10 minutes. Oh and that little round biscuit is made from the scraps of dough left after cutting. You can spread them out if you want them to be a little crusty on the sides or place them closer together if you want soft biscuits that cook into each other on the sides.įYI…you don’t want to put the cut biscuits on the cast iron to go in the fridge because you don’t want it to get cold. Once the oven is pre-heated, transfer the biscuits to a cast iron skillet for baking. Don’t leave them out at room temperature! Also, you can prep up to this point and leave them in the fridge covered until you’re ready to bake. While it’s heating, place your biscuits in the fridge to keep them cold. You should be able to get about 8-10 biscuits from the dough you’ve made. Whatever you do, don’t push down and twist/wiggle the cutter around…says my dad! Once you cut the biscuits, bring the dough back together again and cut more. Start to cut your biscuits by pushing the biscuit cutter straight down into the dough and then pull it straight out. You want to fold about 10 times but be careful not to overwork the dough because your hands will heat up the butter and the gluten will over-develop making the biscuits a little more tough.Īfter you’ve folded the dough, work it out to about 3/4 inch thickness.ĭip the biscuit cutter in flour between each cut to prevent the dough from sticking.

#3 ingredient biscuit recipe how to

There is a demo in the video of how to fold the dough. This is what gives it those gorgeous layers. Start to work the dough with your hands by folding. It’s important to note that it will also pick up more flour as you work the dough. It should come together and smooth out a bit but still be a little craggy and not too wet. This is the texture you are looking for with the biscuit dough. Turn the dough out onto a clean countertop dusted with flour. If the mixture seems dry, you might need to add a little more buttermilk. Stir the buttermilk into the flour and butter mixture using your spatula. Note, you may end up needing a little more. Grate six tablespoons of butter into the flour.Īnd then stir together the butter and flour with a spatula until the butter is coated with the flour. My dad sticks his in the freezer for about 10-15 minutes before grating it into the flour. The key to light and fluffy biscuits is super cold butter. Pro-tip: dip your grater in the flour so that your butter doesn’t stick to the grater. Note, my dad says that White Lily self-rising flour is the way to go.įirst, measure out two cups of self-rising flour.

Here’s the ingredient line up! Simple, right? All you need is self-rising flour, a good quality buttermilk and salted butter. THREE-INGREDIENT BUTTERMILK BISCUIT PHOTO TUTORIALīe sure to scroll down for the recipe and video! Here is a step-by-step photo tutorial. THREE-INGREDIENT BUTTERMILK BISCUITS HELPFUL TOOLS Having a taste of my dad’s homemade buttermilk biscuits has reminded me that a) homemade biscuits taste about a million times better and b) they’re easy! With only three ingredients and an 8-10 minute baking time, these biscuits are ready in no time. I actually craved biscuits on and off during pregnancy but always turned to the canned or frozen variety. I not only have step-by-step photos to accompany the recipe but I also made a video! To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350☏ oven for 10 to 13 minutes, until heated through.It’s biscuit day! I’m excited to share this tutorial with you on how to make three-ingredient buttermilk biscuits. Cool leftovers completely, wrap airtight, and store at room temperature for several days freeze for longer storage. Remove them from the oven, and serve hot. For higher-rising soft-side biscuits, place biscuits in an 8' round pan.īake the biscuits for 10 to 14 minutes, or until they're a light golden brown. Arrange biscuits so they're barely touching for soft-side biscuits. Place the biscuits on an ungreased baking sheet, leaving about 1' between them for crisp biscuits. If you've used a round cutter, pat the scraps together, and cut additional biscuits. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps. Roll or pat the dough into a 5' x 8 1/2' rectangle about 1/2' to 3/4' thick.Ĭut biscuits with a sharp, round 2' cutter, dipping the cutter into flour between cuts to reduce sticking.