BISCUITS FOR 2
I created this recipe in a larger quantity to enter in the Kentucky State Fair. It won first place! Since biscuits are best fresh out of the oven, I sized my recipe down to yield four-perfect for two. I make them whenever biscuits fit into the menu. -Bessie Hulett, Shively, Kentucky
Provided by Taste of Home
Time 25m
Yield 4 biscuits.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a small bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms. , Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake until golden brown, 9-11 minutes. Brush with remaining butter. Serve warm.
Nutrition Facts :
3 INGREDIENT BISCUITS
Steps:
- Keep cream in the fridge until you're ready to use it.
- Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed. Preheat oven to 475 degrees.
- Dump bowl onto a counter and scrape out any remaining dough or flour. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
- Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again.
- Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Brush with butter. Serve warm.
Nutrition Facts : ServingSize 1 biscuit, Calories 267 kcal, Carbohydrate 24 g, Protein 5 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 308 mg, Fiber 1 g, Sugar 1 g
3 INGREDIENT BISCUITS FOR TWO
3 Ingredient Biscuits for Two the quickest recipe for homemade biscuits that serves two or one if you're really hungry.
Provided by Paula
Categories breakfast or side
Time 19m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F
- Combine shortening and flour with a fork in a bowl
- Add buttermilk and mix
- Turn dough out onto a sheet of waxed paper that's been dusted with flour
- Dust top of dough with flour and press into a disc about 1 inch thick
- Cut dough into 4 equal sections
- Form each section into a circle and place in oven-safe pan
- Bake 13 to 15 minutes at 425
- Bake until browned. Serve hot!
Nutrition Facts : Calories 160 kcal, Carbohydrate 24 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 32 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
3 INGREDIENT BISCUITS
3 ingredient biscuits that will change your life? I know it's a big claim, but how about if I told you you can make tall, fluffy, moist biscuits in minutes, and I'll even throw in a prep ahead tip that makes them crazy convenient. You're gonna love them, and your family's gonna love you ;)
Provided by Sue Moran
Categories bread
Number Of Ingredients 3
Steps:
- Preheat 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.
Nutrition Facts : Calories 178 kcal, Carbohydrate 24 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 25 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 biscuit
EASY BISCUITS
This three-ingredient recipe gets biscuits on your table in a quick and easy manner for when you need biscuits now!
Provided by Brenda
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
- Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 18.3 g, Cholesterol 1.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 306 mg, Sugar 1 g
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
3-INGREDIENT BUTTERMILK BISCUITS
Here, we make flaky biscuits with just 3 ingredients.
Provided by Molly Baz
Categories 3-Ingredient Recipes Breakfast Bread Biscuit Brunch Buttermilk Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10-12 biscuits
Number Of Ingredients 3
Steps:
- Position rack in middle of oven; preheat to 500°F. Grease a rimmed baking sheet with nonstick vegetable oil spray or butter.
- Place 2 cups flour in a large bowl. Cut in shortening with a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
- On a lightly floured work surface, turn out dough and gently knead 2-3 times until dough just comes together, being careful to not overwork. Roll out dough to a 1/2" thickness; cut with a 2" biscuit cutter or small glass that has been dipped in flour.
- Transfer biscuits to prepared baking sheet and bake until golden brown, 6-8 minutes. Transfer to a wire rack and let cool.
2-INGREDIENT BISCUIT RECIPE
Steps:
- Preheat your oven to 400 degrees. Combine 2 cups of flour and 2 cups of heavy whipping cream. Stir until mixed. Scoop out onto the floured countertop and knead 10-12 times. Sprinkle with flour so the dough is not sticky, as needed. Then roll out the biscuit dough 1/2 inch thick with a floured rolling pin. Cut out the biscuits and place them on a greased cookie sheet. Bake for 15-20 minutes or until light golden brown. Serve with butter, jam, or honey. Enjoy. They will melt in your melt, I promise.
- If you only have Bread FLOUR: You can use bread flour but you will have to add 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt to EACH CUP of flour. This recipe calls for 2 cups of flour so you would add 3 teaspoons of baking powder and 1/2 teaspoon of salt to the recipe.
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.
3 INGREDIENT BUTTERMILK BISCUITS
Make and share this 3 Ingredient Buttermilk Biscuits recipe from Food.com.
Provided by Mebriella
Categories Breads
Time 1h12m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Lightly grease a heavy bottom baking sheet with canola oil.
- Combine your dry ingredients in a large mixing bowl.
- Cut the fat into the flour with your fingers or a pastry cutter until it resembles course meal and there are no pieces of fat bigger than a pea.
- Stir in the buttermilk until just combined.
- Let this sit out to proof for 20 minutes.
- Turn the dough out onto a well floured work surface and sprinkle the top lightly with flour.
- Form dough into a rectangle with the narrow side facing you, about 1 inch thick.
- Fold the dough in half, folding the far side of the dough toward you.
- Turn the dough clockwise, gently pat back out in a rectangle and repeat this three more times, careful not to pat out the air pockets created by the folding, as these are essential to a light, tall, flaky biscuit.
- After the forth fold, shape your dough into a nice circle and make sure your work surface has enough flour to roll the dough out.
- Using a rolling pin gently "bounce" your dough out from the middle until about 2 inches thick, sheen with a little flour, just to smooth dough, and continue to roll out until 3/4 inch thick.
- Using a floured biscuit cutter of your choice, cut the biscuits out starting from the sides.
- Do not twist your biscuit cutter as this will seal the sides of the biscuits and prevent rising.
- Gently place biscuits onto your greased sheet pan.
- Let proof again once cut for another 20 minutes.
- Depending on the size of your biscuits bake for 8-12 minutes.
- Check them often the first time, baking until just golden.
- If your biscuits are done on the outside and doughy on the inside, your oven is too hot.
- Brush tops with butter if desired.
- *Cool biscuits completely before storing in an air tight container. To reheat biscuits, lightly wet tops and microwave or put in the oven. Reheating in the oven will make them dryer.
Nutrition Facts : Calories 111.5, Fat 4.5, SaturatedFat 1.3, Sodium 264.6, Carbohydrate 15.5, Fiber 0.6, Sugar 0.1, Protein 2.1
3-INGREDIENT HOMEMADE BISCUITS
Trusted for the last 40 years, this easy homemade biscuit recipe requires just 3 ingredients. Whip up a batch of homemade biscuits for a dinner side dish, shortcake-starter, or as the base of a breakfast entree.
Provided by Meggan Hill
Categories Side Dish
Time 15m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine flour and butter. Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed.
- Add milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time.
- Turn the dough out onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.
- Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. Press together the uncut dough and continue rolling and cutting biscuits.
- Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.
Nutrition Facts : Calories 148 kcal, ServingSize 1 biscuit, Carbohydrate 15 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 21 mg, Sodium 64 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
BAKING POWDER BISCUITS FOR TWO
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F and grease a baking sheet .
- Mix the flour, baking powder, and salt in a medium-size bowl.
- Work in the butter and shortening with a fork.
- Slowly mix in the milk until a soft dough is formed. Mix the dough by hand with a large wooden or plastic spoon. The dough is too stiff for most electric mixers and it's likely that you'll burn out the motor. Also, your biscuits should not be mixed until the dough is perfectly smooth. A few lumps are actually a good thing in this type of dough, so don't stress about getting it perfect.
- Turn the dough out onto a floured board.
- Pat the dough down until it is about 1/2 inch thick.
- Cut the dough into four to five equal-sized biscuits and place them on the greased pan.
- Bake for 12 to 15 minutes, or until lightly golden.
Nutrition Facts : Calories 315 kcal, Carbohydrate 52 g, Cholesterol 14 mg, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, Sodium 1191 mg, Sugar 3 g, Fat 8 g, ServingSize 4 to 5 biscuits (2 servings), UnsaturatedFat 0 g
3-INGREDIENT BISCUITS
Make and share this 3-Ingredient Biscuits recipe from Food.com.
Provided by Alyssia Mind Over
Categories Baking
Time 25m
Yield 26 biscuits, 26 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 450°F.
- In a large bowl, whisk together the flour and salt. Make a hollow center and pour in the yogurt, stirring with a fork to pull the flour into the yogurt. Mix until a moist dough forms.
- Sprinkle flour onto a clean surface and turn out the dough. Fold in half, and pat down until it's about ½" thick. Flour again if necessary as you fold and turn out.
- Dip a 2" biscuit cutter into the flour and cut out biscuits, placing close together on a cake pan or baking sheet.
- Bake 10-14 minutes, until light, golden brown. Serve warm.
- Enjoy!
Nutrition Facts : Calories 51.1, Fat 0.1, Sodium 317.3, Carbohydrate 10.7, Fiber 0.4, Protein 1.4
2-INGREDIENT NEVER-FAIL CREAM BISCUITS RECIPE
These two-ingredient biscuits have one of the lowest effort-to-greatness ratios of any recipe I can think of. They take practically no effort or practice to pull off, yet produce some of the lightest, tenderest, tastiest biscuits around.
Provided by J. Kenji López-Alt
Categories Biscuit Breakfast and Brunch Bread
Time 25m
Yield 20
Number Of Ingredients 3
Steps:
- Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.
- For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.
- For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.
Nutrition Facts : Calories 98 kcal, Carbohydrate 10 g, Cholesterol 18 mg, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, Sodium 153 mg, Sugar 0 g, Fat 6 g, ServingSize Makes 15 to 20 biscuits, UnsaturatedFat 0 g
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- Preheat oven to 450° Stir together flour and whipping cream in a medium size bowl just until flour is moistened with whipping cream. Your dough should look "shaggy"-not too dry. Add an additional 1 to 2 tablespoons whipping cream, if needed. Dump it out onto a lightly floured counter.
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