SERVINGS: 12 biscuits
These three-ingredient easy buttermilk biscuits turned out perfect always! It is the perfect recipe for flaky buttermilk biscuits. If needed, you can substitute buttermilk with plain milk. Fill a measuring cup with milk and add 1 tablespoon of either lemon juice or white vinegar. Stir well and allow it to sit for about 5 to 10 minutes. As for the rising flour, you can also swap it with all-purpose flour. Note that for every cup of all-purpose flour, you should add two tsp of baking powder and half tsp of salt. Mix well, and remember to re-measure before you add it to the recipe.
INGREDIENTS
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1 c. buttermilk
1 stick butter 1 stick equals ½ c.
2½ c. self-rising flour
How to make Easy Buttermilk Biscuits: 3 Ingredients
Step 1: Place the stick of butter in the freezer. And chill the measured buttermilk and flour.
Step 2: Toss the grated butter in the flour a little at a time. Then, add the buttermilk and stir well until just blended. Add and stir 1 to 2 tbsp buttermilk if the dough feels dry.
Step 3: On a lightly floured surface, place the dough and pat it down to about half an inch thickness. Then, fold in half and pat again to half an inch. Do the same step 4 times.
Step 4: Pat down using your hands or with a rolling pin to around half-inch thickness.
Step 5: With a straight down and up motion, cut the dough using a biscuit cutter. Make sure not to twist. On a parchment-lined baking sheet, place the biscuits nearly touching each piece.
Step 6: Place in a 450 degrees F oven and bake for about 12 to 14 minutes or until lightly browned. If desired, you can brush the biscuits with melted butter.
NOTE:
You can yield about 12 biscuits if using a 2 1/2 inch biscuit cutter. To get the most biscuits from the dough, re-roll the dough and cut again.
NUTRITION FACTS:
Serving: 1biscuit, Calories: 106kcal, Carbohydrates: 20g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 2mg, Sodium: 22mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 34IU, Calcium: 27mg, Iron: 1mg
Ingredients
- 1 c. buttermilk
- 1 stick butter 1 stick equals ½ c.
- 2½ c. self-rising flour
Instructions
Step 1: Place the stick of butter in the freezer. And chill the measured buttermilk and flour.
Step 2: Toss the grated butter in the flour a little at a time. Then, add the buttermilk and stir well until just blended. Add and stir 1 to 2 tbsp buttermilk if the dough feels dry.
Step 3: On a lightly floured surface, place the dough and pat it down to about half an inch thickness. Then, fold in half and pat again to half an inch. Do the same step 4 times.
Step 4: Pat down using your hands or with a rolling pin to around half-inch thickness.
Step 5: With a straight down and up motion, cut the dough using a biscuit cutter. Make sure not to twist. On a parchment-lined baking sheet, place the biscuits nearly touching each piece.
Step 6: Place in a 450 degrees F oven and bake for about 12 to 14 minutes or until lightly browned. If desired, you can brush the biscuits with melted butter.
Notes
You can yield about 12 biscuits if using a 2 1/2 inch biscuit cutter. To get the most biscuits from the dough, re-roll the dough and cut again.
