3 Ingredient Biscuits
User Reviews
4.7
3 Ingredient Biscuits
Description
3 Ingredient Biscuits rely on just self-rising flour, cold butter, and buttermilk to produce soft, flaky biscuits. Using cold butter chopped into the flour creates small pockets of fat, which renders during baking and contributes to a layered texture. The dough is handled gently to avoid toughness and cut into rounds that rise in a hot oven, resulting in golden, fluffy biscuits. Brushing with buttermilk before baking and melted butter after enhances crust color and richness. These biscuits work as a quick bread side or for breakfast with jam or butter.
The method involves pulsing cold butter into flour using a food processor or by hand, then stirring in buttermilk just until combined. The dough is rolled out and cut into biscuits, then baked at a high temperature to achieve the rise. Avoiding overworking the dough is key to tender results.
Serve fresh from the oven for best texture, optionally brushed with melted butter for extra flavor and softness. These biscuits are best eaten the day they are baked but can be reheated gently.
Use cold butter and buttermilk to ensure the biscuits rise properly and develop flakiness.Preheat the oven thoroughly to 450°F for an even rise and golden crust.Do not overwork the dough when mixing or shaping to avoid tough biscuits.Cut biscuits straight down with a sharp cutter without twisting to maintain their height.
Ingredients
- 2 cups self-rising flour I use White Lily
- 1/4 cup butter cold, plus more for brushing optional
- 3/4 cup buttermilk cold, plus more for brushing optional
Instructions
- Preheat your oven to 450F (Give it enough time to get there, you want it hot)
- Put the flour and cold butter in a food processor. You can also do this by hand. Pulse the machine 20-25 times until the butter is incorporated and the mixture is crumbly.
- Remove the contents to a large bowl and stir in the buttermilk just until everything is moistened.
- Turn the dough out onto a lightly floured surface and bring it together gently with your hands, but don't over work the dough. Pat or roll it out to about 1 1/2 inch inch thick. Cut out 8 biscuits with a 2 1/2" biscuit cutter, reforming the dough if necessary.
- Place on a baking sheet, in cast iron skillet, or a biscuit baker, and brush lightly with buttermilk, if desired. Bake for 10 minutes or until golden and risen.
- If you like, brush the hot biscuits immediately with melted butter, and enjoy.
Notes
- Use cold butter and buttermilk for best biscuit texture and rise.
- Preheat the oven fully to 450°F before baking to ensure proper rising and browning.
- Handle dough gently and do not overmix or overwork to keep biscuits tender.
- Use a sharp, non-twisting biscuit cutter for clean edges and tall biscuits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 178kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 25mg | 1% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 214IU | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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