It’s time for biscuits with buttermilk and three other ingredients!

It’s time for biscuits with buttermilk and three other ingredients! I remember Grandma Barb preparing buttermilk biscuits from scratch a lot. She always made them last, and she did it fast and easily. It took less than a minute to make those biscuits and put them in the hot oven, and they were so tasty then and still are. She is good!

It’s not a surprise; she’s been cooking buttermilk biscuits from scratch for over 80 years.

Next week, I’m going to show my sons how to make biscuits from scratch, starting with these very simple buttermilk biscuits that only need three ingredients. There are a few easy recipes that my boys know how to make. Still, it’s vital to me that kids know how to make a meal from scratch with actual ingredients as they become older (which happens very rapidly). And in the South, people are always happy to have fresh, hot biscuits with any meal!This 3-ingredient buttermilk biscuit recipe is great for kids and people who have never made biscuits before. I learnt how to create it early on since it was easy to remember 2-1-1. When I was a kid, I called them 112 biscuits (like the 90s rock group) and had to play Cupid or Only You while cooking them.

Ingredients

• 2 cups of flour that rises on its own
• One stick of butter
• 1 cup of buttermilk

Preparation Steps

1. Get all of your tools and supplies ready ahead of time. Set your oven to 450 F. Make sure the buttermilk is cool, the butter is frozen, and you have measured and sifted the flour. Get your bowl, baking pan, and biscuit cutter ready to fix.
2. Spoon the flour into your measuring cup to get the right amount. I tap the cup a few times along the way to make sure there are no air pockets that will mess up my measurements. Use the back of a butter knife to sweep around the edge of the cup once you have a full cup of flour. This will make sure that the flour is precisely level. Put the flour in a big bowl.
3. If you can, freeze the butter first. It needs to be cool, and the frozen butter will assist keep the dough cold, which is a requirement if you want the BEST biscuits. Take the butter out of the freezer just when you are ready for this step. You can use either salted or unsalted. I’m using unsalted. Remove the wrapper from the butter and grate the butter into the flour. Grating the butter makes it easier to mix with the flour. This makes a soft, supple biscuit that tastes like butter.

4. It’s time to cut the grated butter into the flour now that we have it. Cutting butter into flour implies spreading the flour about so that all of the butter is covered in it. Get a pastry cutter and start pressing it into the flour and butter over and over again to do that. Soon, the mix will look like tiny bits of bread. That’s what you want, simply small chunks of butter coated with flour.
5. Take your cold buttermilk from the fridge and add in a cup. I normally just need a cup if I’ve measured my flour accurately. However, if you’ve mistakenly added a litte too much flour, you could need a tiny bit more. Use a rubber spatula to mix in the buttermilk until a sticky dough has form. You want your dough to be slightly wet and sticky when you turn it out onto the floured work area in the next step.
6. Lightly dust a work surface and turn the dough out onto the work surface. Flour your hands and begin to gently knead the dough, just enough so the dough is soft. Add more flour as needed to the work surface and your hands but use only what’s needed. Too much flour will make your biscuits dry. Slight wet dough is preferable.
7. Now begin folding the dough. Fold in half and pat out. Then fold in many more times and gently pat out. This will generate flaky layers in your biscuits.
8. Finally, pat out the dough into a 1-inch thick rectangle. Using a 3-inch cutter, cut out 5-6 biscuits. Press the cutter firmly into the dough and then lift it back up. Do not twist, otherwise you’ll seal the biscuits, and they will not rise.
9. Place the biscuits on a pan with the sides touching. This will provide them solidity so they won’t tumble over as they rise high and quickly in the oven.
10. Bake the biscuits on the top or center rack for 12-14 minutes. You may need longer (I bake on the top rack ). I like to spray the tops with butter and then broil the last minute or 2 to aid with browning but keep an eye on it the entire time when broiling.
11. As soon as biscuits come out of the oven, brush with melted butter. Let the butter soak in and then brush it again.

Frequently Asked Questions

Why do you need to keep the ingredients cold?

Keeping the ingredients (butter and buttermilk) cold will result in a soft, flaky biscuit. You want the butter to melt in the oven when it’s suspended in the dough and not while you’re forming the biscuits. The small chunks of butter will melt and emit steam. This steam will make the biscuits airy with that melt-in-your-mouth quality.

Can I use shortening instead of butter?

Yes, you can. I’d prefer butter-flavored shortening for the finest flavor. Or an equal blend of butter and shortening (but it wouldn’t be 3-ingredient biscuits, huh?)

I don’t have self-rising flour. Can I use all-purpose flour?

Yes, here how to manufacture 1 cup of self-rising flour using all-purpose flour. For 1 cup of self-rising flour: Sift together 1 cup of all-purpose flour, 1/2 teaspoon salt, and 1 1/2 teaspoon baking powder.

What can I do to make my biscuits fluffy?

Follow the procedures above and keep these important guidelines in mind to make sure your cookies are fluffy: Keep the dough cool and a little bit sticky. Do your work promptly. When kneading, don’t use too much flour.

Is it okay to use milk instead of buttermilk?

Using buttermilk instead of ordinary milk will make these biscuits rockstars.

Can you heat these biscuits back up?

Yes! These 3-ingredient Buttermilk biscuits are one of my favorite reheated biscuits. Pop them in the microwave for around 15 seconds.

I want to add extra ingredients to this biscuit to boost the flavor. Any suggestions?

Absolutely! These biscuits are wonderful yet pretty basic! If you want to increase the flavor, use half butter and half butter-flavored shortening. Also, add in 1 tablespoon of granulated sugar.

Remember, biscuit-making is an art that very few people nail on the first try! This 3-ingredient buttermilk biscuit recipe will help you leap ahead in the queue to make excellent biscuits. However, you still need to allow yourself a bit of grace if you are new to biscuit baking.

Now go rock this recipe!