3 Ingredient Buttermilk Biscuits Food

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

AUNT BEE'S 3-INGREDIENT BISCUIT RECIPE

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.

3 INGREDIENT BISCUITS

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.

3-INGREDIENT BUTTERMILK BISCUITS

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.

BUTTERMILK DROP BISCUITS

Steps:

• Preheat oven to 450ºF.
• Using a medium-sized bowl, add self-rising flour. Create a well in the center of the flour. Pour in the buttermilk and add grated butter to the well. Stir until the dough comes together and away from the walls of the bowl - about 30 seconds. For the flaky, tender biscuits, do not over mix.
• Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 - 10 biscuits.
• Bake for 13-15 minutes, until golden in color. Serve warm.

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 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.

3 INGREDIENT BUTTERMILK BISCUITS

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.

3 INGREDIENT BISCUITS

Steps:

• Preheat the oven to 250C/500F. Line a large baking sheet with parchment paper and set aside.
• In a large mixing bowl, combine all the ingredients and mix well, until combined. Using your hands, gently knead several times until smooth.
• Lightly flour a kitchen surface and transfer the dough on top. Flatten the dough until around half an inch in thickness. Using a biscuit cutter, cut out biscuits and place them on the lined baking sheet. Brush the tops with extra heavy cream.
• Bake the biscuits for 10-12 minutes, until they puff up and begin to go golden on top. Remove them from the oven and if desired, brush with more heavy cream.