Three Ingredient Biscuits Recipes

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AUNT BEE'S 3-INGREDIENT BISCUIT RECIPE



Aunt Bee's 3-Ingredient Biscuit Recipe image

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

2 cups self-rising flour
¼ cup very cold butter, cut into pats, plus additional for brushing ((I prefer salted butter))
⅔ - ¾ cup very cold buttermilk

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

SOUTHERN BUTTERMILK BISCUITS



Southern Buttermilk Biscuits image

The recipe for these four-ingredient biscuits has been handed down for many generations. -Fran Thompson, Tarboro, North Carolina

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 4

1/2 cup cold butter, cubed
2 cups self-rising flour
3/4 cup buttermilk
Melted butter

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 222 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 508mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

3-INGREDIENT BISCUITS RECIPE BY TASTY



3-Ingredient Biscuits Recipe by Tasty image

Here's what you need: unsalted butter, self-rising flour, kosher salt, black pepper, cold buttermilk, unsalted butter

Provided by Chris Rosa

Categories     Sides

Time 17m

Yield 9 servings

Number Of Ingredients 6

4 tablespoons unsalted butter, frozen
2 cups self-rising flour, plus more for dusting
1 teaspoon kosher salt
½ teaspoon black pepper, plus more for topping
¾ cup cold buttermilk, plus more as needed and plus 2 tablespoons
2 tablespoons unsalted butter, melted

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!

Nutrition Facts : Calories 187 calories, Carbohydrate 24 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

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