I know last week I posted about an easy 3 ingredient biscuit recipe, but I think this recipe is even better. Ever since I made 7-Up Biscuits a few years ago I love trying out simple biscuit recipes and this one I’m sharing today is great.
Buttery, soft, moist, and no need for shortening. It’s just one bowl and three easy ingredients, so you can quickly whip up these biscuits in no time.
The previous recipe I posted about involved shortening, milk and flour. I’m used to buttermilk and butter for my biscuits, so when I was making the other version, I kept wondering if I could make it with butter and buttermilk instead. Mr. K also felt that the other version tasted good straight out of the oven but developed a little bit of dryness once they had cooled.
So this weekend I found myself in the kitchen doing some experimenting. I ended up baking up a few dozen biscuits before being very happy with this recipe I’m sharing.
They are buttery, flaky and moist and don’t dry out after they are cooled. If you want to add a little something, I like brushing honey on the tops.
3 Ingredient Buttermilk Biscuits
Ingredients
- 2 cups self rising flour (see note)
- 6 tbsp cold unsalted butter
- 2/3 cup + 2 tbsp buttermilk
Instructions
- Preheat oven to 475°F. Add flour and butter to a large mixing bowl. Using a pastry cutter (or similar device, or fork), cut butter into the flour until only small crumbles of butter remain (about the size of peas or smaller). I also to take some of the larger clumps of butter and rub them into the flour with my fingers. Pour in buttermilk. Using a large wooden spoon or spatula, mix until flour and buttermilk are completely incorporated (there will still be small chunks of butter; that is okay). Knead dough briefly with your hands, about 5 times. Careful not to over knead the dough or it will make the biscuits tough.
- Sprinkle some flour onto a pastry board. Roll out dough until 1/2 inch thick. If the dough is sticky, lightly coat the rolling pin with flour. Using a round cutter or the rim of a small round glass, cut out biscuits. Re-roll dough scraps and cut again until no more dough remains.
- Place biscuits about 1 1/2 inches apart on a large baking sheet lined with parchment paper or a silpat mat. Bake for about 8-10 minutes or until surfaces of the biscuits turn a golden brown.
Notes
- If you don't have self-rising flour you can make your own with 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I dont have buttermilk and I really wanted to make these >.<
honestly, the buttermilk is the key. you can try the other recipe I linked to in the post (https://kirbiecravings.com/2014/03/3-ingredient-biscuits.html), but i think the buttermilk version is so much better. it’s what makes them have that biscuit feel and taste.