I saw this Easy 3-Ingredient Buttermilk Biscuit recipe on a page called Southern Plate the other day. They looked really quick and easy to make and so I was keen to try the recipe out. Is there such a thing as having too many biscuit recipes? I think not!
Now, just to clarify here, these are North American Style biscuits, not British. In Great Britain cookies are called biscuits. These are NOT cookies. These are a type of bread, similar to, but not quite the same as a British Scone. Not as sweet as a scone and considerably flakier. I find scones to be drier and crumblier in texture.
These biscuits are also meant to be served warm, with lashings of cold butter. They are usually (but not always) served with soups, stews, on the side of dinner, etc. Scones are usually enjoyed with cream, jam and a hot cup of tea.
In any case, these are quite lovely. I hope you will give them a go. They will freeze well. (The recipe makes quite a few.) Simply pack into an airtight container and pop into the freezer where they will keep for up to three months!
- 1/2 cup (115g) cold butter, cut into bits
- 2 1/4 cups (281g) self-rising flour (see notes)
- 1 1/4 cups (295ml) cold buttermilk
- additional butter to rub over top of the baked biscuits (optional)
HOW TO MAKE EASY 3-INGREDIENT BUTTERMILK BISCUITS
These are not really all that hard to throw together. Follow the directions exactly for success. I also give some basic hints and tips for biscuit success!
Measure the flour into a bowl. Drop the butter on top. Using a pastry blender, or two round bladed knives, cut the butter in until you have a mix of fine dry crumbs and bits of flour/butter the size of peas. Place in the refrigerator for 15 minutes to chill.
Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray or 10-inch round baking pan, or 12-inch iron skillet with some baking parchment paper. Set aside.
At the end of the chill time add the buttermilk to the flour mixture, stirring it in with a fork. Use only as much as needed to give you a soft dough. (I used only 1 cup).
Tip out onto a floured board and knead gently 4 or 5 times, then pat into a rectangle 3/4 of an inch thick. Fold the dough in half over on itself. Repeat two more times.
Using a floured and sharp round metal 2-inch biscuit cutter, stamp out rounds, taking care not to twist the cutter and using a direct up and down movement.
Gather any scraps, re-pat and cut more rounds until all have been cut. Place either close together in the round skillet/pan or about an inch apart on the baking sheet.
Bake in the preheated oven for 13 to 15 minutes. Brush with butter. Bake for a minute or two longer until golden brown. (Mine were close together in a round pan and took considerably longer.) Serve warm.
Make Your Own Buttermilk
Whisk together equal amount of full fat plain yogurt and full fat milk to the full amount of buttermilk needed. Leave five minutes to clabber.
OR
Whisk together 1 TBS of lemon juice or white vinegar with full fat milk to make the amount of buttermilk required. Leave five minutes to clabber.
Easy 3-Ingredient Buttermilk Biscuits
Ingredients
- 1/2 cup (115g) cold butter, cut into bits
- 2 1/4 cups (281g) self-rising flour (see notes)
- 1 1/4 cups (295ml) cold buttermilk
- additional butter to rub over top of the baked biscuits (optional)
Instructions
- Measure the flour into a bowl. Drop the butter on top. Using a pastry blender, or two round bladed knives, cut the butter in until you have a mix of fine dry crumbs and bits of flour/butter the size of peas. Place in the refrigerator for 15 minutes to chill.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray or 10-inch round baking pan, or 12-inch iron skillet with some baking parchment paper. Set aside.
- At the end of the chill time add the buttermilk to the flour mixture, stirring it in with a fork. Use only as much as needed to give you a soft dough. (I used only 1 cup).
- Tip out onto a floured board and knead gently 4 or 5 times, then pat into a rectangle 3/4 of an inch thick. Fold the dough in half over on itself. Repeat two more times.
- Using a floured and sharp round metal 2-inch biscuit cutter, stamp out rounds, taking care not to twist the cutter and using a direct up and down movement.
- Gather any scraps, re-pat and cut more rounds until all have been cut.
- Place either close together in the round skillet/pan or about an inch apart on the baking sheet.
- Bake in the preheated oven for 13 to 15 minutes. Brush with butter. Bake for a minute or two longer until golden brown. (Mine were close together in a round pan and took considerably longer.)
- Serve warm.
Notes
You can make your own self-rising flour. For every cup needed, whisk together 1 cup of flour and 1 1/2 tsp baking powder and 1/4 tsp salt. I make this 4 or 5 cups at a time. I always end up using it all up in a timely manner. Store in a covered container.
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