You want your dough to be slightly wet and sticky when you turn it out onto the floured work surface in the next step. Use a rubber spatula to stir in the buttermilk until a sticky dough has form. However, if you’ve accidentally added a lil too much flour, you made need a tiny bit more. I usually only need a cup if I’ve measured my flour right. Take your cold buttermilk from the fridge and add in a cup. That’s what you want, just tiny pieces of butter coated with flour.Īdd the buttermilk. Soon the mixture will look like little crumbs. To do that, get a pastry cutter and start pressing it repeatedly into the flour and butter. Cutting butter into flour simply means getting it all distributed, so all the butter is coated with flour. Now that we have that pile of grated butter, it’s time to cut it into the flour. This creates a buttery biscuit that is soft and tender.Ĭut in the butter. Grating helps the butter distribute easily through the flour. Remove the wrapper from the butter and grate the butter into the flour. Take your butter out of the freezer only when you are ready for this step. It needs to be cold, and the frozen butter will help keep the dough cold, which is a must if you want the BEST biscuits. If possible, freeze the butter beforehand. Place the flour into a large bowl.Īdd the butter. Once you have a heaping cup of flour, use the back of a butter knife to sweep across the rim of the cup so that that you have a perfectly leveled cup of flour. I give the cup a few taps along the way to make sure there are no air pockets that will throw off my measuring. Measure out the flour by spooning it into your measuring cup. Gather your biscuit cutter, baking pan, and bowl for fixing. Measure and sift out your flour, freeze your butter and make sure the buttermilk is cold. Prep all of your ingredients and tools beforehand.
EASY BISCUIT RECIPE HOW TO
How to make the BEST 3-Ingredient Buttermilk Biscuits Watch the video for a visual of the process. Now that you have the ingredients let’s go step by step on making these 3-ingredient biscuits. Although I called it 112 biscuits growing up (like the 90’s music group) and had to blast Cupid or Only You while making them. It was one of the first recipes I learned to make because it was easy to memorize 2-1-1. I love this 3-ingredient buttermilk biscuit recipe because it’s perfect for kids and biscuit-making newbies. And in the South, fresh, hot biscuits are welcomed at any meal! Still, as they get older (so quickly), it’s important to me that they know how to bring together a homemade meal using real ingredients.
My boys have a few simple recipes that they know how to make. Next week, I plan on teaching my sons how to make homemade biscuits, starting with these super easy, 3-ingredient buttermilk biscuits. It’s no surprise she’s been making homemade buttermilk biscuits for over 80 years.
Those biscuits were made and placed into the hot oven in under a minute flat and goodness they were heavenly, and still are. They were always the last thing made for the meal, and she’d work quickly and effortlessly. It’s 3-Ingredient Buttermilk Biscuit time!! I have many memories of Grandma Barb making from-scratch buttermilk biscuits. I highly suggest serving with Easy Slow Cooker Soup Recipes or Quick and Easy Pasta Recipes.Jump to Recipe Jump to Video Print Recipe Visual learner? Watch me make these 3-ingredient buttermilk biscuits from start to finish! Of course, everyone knows about biscuits and gravy! Line a basket with a pretty cloth, fill it with the little breads and place it on the table so guests can help themselves.īiscuits are delicious plain and with butter or sweet jam. These homemade biscuit recipes are welcome at any holiday feast. Soak up soup for lunch or pair with fried chicken for dinner. Make a breakfast sandwich with bacon and eggs. You really can’t go wrong with soft, flaky biscuits. Save these recipes and add them to your meal plan app today! What to Serve with Biscuits Serve biscuits warm or at room temperature. Gently mix the dough and drop large spoon-sized dollops on a baking sheet or roll and cut into biscuit-sized circles.īake in the oven (or in some cases, cook on the stovetop) and try to patiently wait until they are done!
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