3 Ingredient Homemade Biscuits Food

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 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:

• 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.

3-INGREDIENT BISCUITS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Using a box grater, grate the frozen butter into a large bowl. Add the flour, salt, and pepper and stir with a spatula to combine.
• Pour in the buttermilk, stirring until the dough starts to come together. If should hold together when gently squeezed in your hand. If the mixture is still dry, add more buttermilk, 1 tablespoon at a time, until the dough holds together.
• Turn the dough out onto a lightly floured surface. Shape it into a rough rectangle. Using a bench scraper, fold one half of the rectangle on top of the other half. Pat down, and repeat the process 2 more times. This will build flaky layers.
• Gently shape the dough into an 8-inch square. Cut into 9 smaller squares. Transfer the biscuits to the prepared baking sheet, spacing at least 1 inch apart.
• Brush the tops of the biscuits with the melted butter. Top each biscuit with a sprinkle of black pepper.
• Bake the biscuits for 12-15 minutes, until puffed and lightly golden brown at the edges, and just baked through.
• Enjoy!

3-INGREDIENT BISCUITS

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!