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I use whole or skim because that is what I usually have on hand. Do you need to use buttermilk in this recipe? No.1 cup butter, divided (1 stick COLD, and 1 stick melted).When I make these biscuits for biscuits and sausage gravy I skip the melted butter since the biscuits will be covered with gravy anyway. Note: If you want to lighten them up, you can skip the melted butter. It creates a melt-in-your-mouth texture and crust. The sizzling and crackling of the butter against the hot biscuits and pan is exactly what you want. Not only is there butter in the dough, but as soon as I pull the biscuits out of the oven I melt a stick of butter and generously pour it over the HOT biscuits.
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What makes my biscuits SO buttery? Butter. 3 cups will make 12 buttery biscuits when mixed with milk and butter. It’s inexpensive and already sifted together with the leavening agents. You can make your own self-rising flour, but I prefer to buy a bag. The perfect ratio, blended together, that takes the guess work out of perfectly flaky biscuits. Self rising flour is a blend of flour, baking powder and salt. Now my biscuits turn out perfect every time and are a family favorite. That is, until I switched to using self-rising flour instead of all purpose flour and butter instead of shortening. I’ve always LOVED biscuits, but was absolutely terrible at making them on my own. These biscuits are the perfect paired with our slow cooker chicken pot pie soup or 30-minute clam chowder! If you like Red Lobster’s garlic biscuits you’ll LOVE our garlic cheddar drop biscuits.įlaky layers, buttery and so SO soft.
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Make a dozen with our easy recipe! This post contains an affiliate link. Baked until golden then generously coated in melted butter. That’s all you need to bake up delicious, flaky, layered 3 ingredient biscuits. Serve warm.Self rising flour, butter, and milk. Brush the dough with melted butter and bake on center rack for 14-16 minutes or until golden brown.Place the pan in the refrigerator for 10 minutes to allow the butter to re-chill.You can gather up the scraps and re-form to press extra biscuits. Using a 2 or a 2.5" biscuit cutter, cut biscuits and place in the prepared pan with the edges touching each other. Press the dough out into a circle about ¾" in thickness.Repeat this process for about a minute, continually folding and pressing. Then rotate the dough and repeat: folding over and pressing down. Laminate the dough by folding it over on itself and pressing down. Lightly flour a surface, flour your hands, and turn the dough out on the surface.Keep folding and mixing until a soft dough is formed. Gradually add the buttermilk while stirring gently and scraping down the sides of the bowl as needed.Use a pastry blender or two forks to cut the butter into the flour until the butter is pea-sized or smaller and coated in flour. Add the flour to a mixing bowl and add the chunks of cold butter.Lightly grease a 9" square or round cake pan and set aside. I like to use a 9" round cake pan for this recipe. You don't want to use a big pan that leaves too much space either between the biscuits or the side of the pan. To get the highest rise out of your biscuits, the raw dough needs to touch when placed into the pan. You don't need anything fancy to prepare these 3 ingredient biscuits, but I do recommend a properly-sized pan. Stir and let stand for 10 minutes before using. Instead of buttermilk: Add 2.5 tsp of white vinegar or lemon juice to a measuring cup and then add enough milk (whole is best) to make ¾ cup. Instead of salted butter: Use ¼ cup unsalted butter and add ⅛ tsp salt to the dry ingredients. Instead of self-rising flour: Use 2 cups of all-purpose flour and add 2 tsp of baking powder and ½ tsp salt. To make these 3 ingredient biscuits you will need:īut don't worry if you don't have exactly these ingredients - I have substitutes for all of them! This process is similar to what one would do to make flaky homemade croissants, though much more simplified for this biscuit recipe. After the ingredients are formed into the biscuit dough, you turn it out onto a floured surface and repeatedly fold the dough over onto itself, press down, rotate, fold, press down, lather rinse repeat. The layers are created by a process called laminating the dough. These flavorful, flaky buttermilk biscuits contain only 3 ingredients and are simple to prepare! They're delicious for those weekend hot breakfasts or even as a side for your dinner entrees. Not only are they easy to prepare, they are perfect for breakfast or dinner! These simple 3 ingredient biscuits have tender, flaky layers made from a buttery buttermilk dough.