It’s biscuit day! I’m excited to share this tutorial with you on how to make three-ingredient buttermilk biscuits. I not only have step-by-step photos to accompany the recipe but I also made a video!
I actually craved biscuits on and off during pregnancy but always turned to the canned or frozen variety. Having a taste of my dad’s homemade buttermilk biscuits has reminded me that a) homemade biscuits taste about a million times better and b) they’re easy! With only three ingredients and an 8-10 minute baking time, these biscuits are ready in no time.
THREE-INGREDIENT BUTTERMILK BISCUITS HELPFUL TOOLS
THREE-INGREDIENT BUTTERMILK BISCUIT PHOTO TUTORIAL
Be sure to scroll down for the recipe and video! Here is a step-by-step photo tutorial.
Here’s the ingredient line up! Simple, right? All you need is self-rising flour, a good quality buttermilk and salted butter. Note, my dad says that White Lily self-rising flour is the way to go.
First, measure out two cups of self-rising flour. Pro-tip: dip your grater in the flour so that your butter doesn’t stick to the grater.
The key to light and fluffy biscuits is super cold butter. My dad sticks his in the freezer for about 10-15 minutes before grating it into the flour.
Grate six tablespoons of butter into the flour.
And then stir together the butter and flour with a spatula until the butter is coated with the flour.
Measure out 2/3 cup of buttermilk. Note, you may end up needing a little more.
Stir the buttermilk into the flour and butter mixture using your spatula. If the mixture seems dry, you might need to add a little more buttermilk.
Turn the dough out onto a clean countertop dusted with flour. This is the texture you are looking for with the biscuit dough. It should come together and smooth out a bit but still be a little craggy and not too wet. It’s important to note that it will also pick up more flour as you work the dough.
Start to work the dough with your hands by folding. This is what gives it those gorgeous layers. There is a demo in the video of how to fold the dough. You want to fold about 10 times but be careful not to overwork the dough because your hands will heat up the butter and the gluten will over-develop making the biscuits a little more tough.
After you’ve folded the dough, work it out to about 3/4 inch thickness.
Dip the biscuit cutter in flour between each cut to prevent the dough from sticking.
Start to cut your biscuits by pushing the biscuit cutter straight down into the dough and then pull it straight out. Whatever you do, don’t push down and twist/wiggle the cutter around…says my dad! Once you cut the biscuits, bring the dough back together again and cut more. You should be able to get about 8-10 biscuits from the dough you’ve made.
Preheat the oven to 450. While it’s heating, place your biscuits in the fridge to keep them cold. Don’t leave them out at room temperature! Also, you can prep up to this point and leave them in the fridge covered until you’re ready to bake.
Once the oven is pre-heated, transfer the biscuits to a cast iron skillet for baking. You can spread them out if you want them to be a little crusty on the sides or place them closer together if you want soft biscuits that cook into each other on the sides.
FYI…you don’t want to put the cut biscuits on the cast iron to go in the fridge because you don’t want it to get cold. Oh and that little round biscuit is made from the scraps of dough left after cutting. Don’t waste it!
Place the biscuits in the oven and bake for 8-10 minutes.
The biscuits should be nice and fluffy and golden brown on the top.
Yum, yum, yum! I wish I could pass one to you through the screen!
Check out that texture!
And those layers.
THREE-INGREDIENT BUTTERMILK BISCUITS RECIPEPrint
A recipe for fluffy, flaky three-ingredient buttermilk biscuits.
- 2 cups self-rising flour (White Lily recommended)
- 6 tablespoons salted butter
- 2/3 cup buttermilk (you may need a little more)
- Place flour in a bow and grate butter into flour. Use a spatula to stir together flour and butter until flour coats butter.
- Add buttermilk and use a spatula to stir dough. Stir until dough comes together but be careful not to overmix. If dough seems dry and crumbly and isn’t coming together, add a little more buttermilk.
- Turn dough ball out onto a floured clean countertop.
- Fold dough about 10 times using your hands to build layers.
- Press dough out to about 3/4 inch thickness.
- Place a little bit of flour in a small bowl. Dip biscuit cutter into flour and then press it straight down into the dough and pull it straight out. Do not twist or turn dough with cutter.
- After first cut, gather dough scraps and spread them back out to 3/4 inch. Cut again. Do this until you are out of dough. You can make a little dough ball out of last bit of scraps. Place cut biscuits onto a plate or baking sheet. (Not the cast iron you are going to cook them on.)
- Preaheat oven to 450. While oven is heating, place biscuits in the fridge to chill slightly.
- Once oven is ready, remove biscuits from fridge and place them onto a cast iron pan. You can also use a heavy-duty baking sheet.
- Bake biscuits for 8-10 minutes, or until golden on top.
- Immediately remove biscuits from cast iron or baking sheet so the bottoms don’t continue to bake and burn.
- Enjoy…for a little bonus brush some melted butter on tops of biscuits!
Biscuits can be prepped through placing cut biscuits in fridge and then covered and baked later.