Aunt Bee's 3-Ingredient Biscuit Recipe
User Reviews
5
Aunt Bee's 3-Ingredient Biscuit Recipe
Description
Aunt Bee's 3-Ingredient Biscuit Recipe combines self-rising flour, cold butter, and chilled buttermilk to create a simple biscuit dough. The butter is worked into the flour until pea-sized lumps remain, which helps produce a light, flaky texture when baked. The buttermilk is added carefully to form a soft dough that holds together without being too wet. After gently kneading the dough briefly on a floured surface, it is rolled to a ¾-inch thickness and cut into biscuit rounds. Baking at 425°F yields biscuits with a golden crust and a tender, buttery interior.
The recipe is straightforward and focuses on basic pantry ingredients that come together without additional leavening since self-rising flour already contains baking powder and salt. Using cold butter and cold buttermilk is important for the best texture, as warmth can cause the biscuits to turn dense or greasy. These biscuits pair well with breakfast spreads or as a side to soups and stews.
For substitutions, homemade buttermilk can be made by combining milk with lemon juice or vinegar. If self-rising flour is unavailable, you can prepare a substitute by adding baking powder and salt to all-purpose flour. Keeping the butter very cold and working quickly helps produce flaky layers inside the biscuits. This recipe produces a small batch ideal for a few servings.
Ingredients
- 2 cups self-rising flour (I prefer White Lily brand)
- ¼ cup butter plus additional for brushing (I prefer salted butter, very cold, cut into pats
- ⅔ - ¾ cup buttermilk very cold
Instructions
- Preheat the oven to 425°F. 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 the large holes on a box grater to grate the butter into the flour. Then use your hands to make sure that the flour pieces are coated with flour.
- Add ⅔ cup of buttermilk to the flour mixture. Use a wooden spoon or spatula to stir until a soft dough forms. It should hold together when pressed, but shouldn't be too wet. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.
- Turn the dough out onto a lightly floured surface. 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 the dough to ¾-inch thickness. Use a biscuit cutter to cut out the individual 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. I used a 2 ½ -inch cutter here, which yielded 6 large biscuits. You can also use a smaller 1 ½- or 2-inch cutter to cut out more biscuits. Roll out the dough once or twice more to use up the remaining dough scraps.
- Arrange the biscuits in the prepared pan. 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 freezer for about 10-15 minutes to chill again.
- Just before you put the biscuits in the oven, brush the tops with melted butter.
- Bake for 14 -15 minutes, or until the biscuits are a light golden brown on top. Brush the tops of the biscuits with additional melted butter when they come out of the oven; serve warm.
Notes
- Ensure your self-rising flour is fresh to achieve proper biscuit rising.
- Homemade buttermilk can be made by mixing 1 Tbsp lemon juice or vinegar with milk to equal 1 cup, allowing it to sit for 5 minutes before use.
- If self-rising flour is not available, combine 2 cups all-purpose flour with 2 tsp baking powder and ½ tsp salt to substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6biscuits (with a 2 ½-inch cutter)
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 235kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 90mg | 4% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 281IU | 6% |
| Calcium | 39mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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