3 ingredient biscuit recipe no buttermilk

Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Transfer biscuits to the prepared skillet or baking pan and bake for 10 to 12 minutes, or until golden brown on top and cooked through.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases.Using a biscuit cutter or the rim of a small juice glass, cut out into rounds, taking care not to twist the cutter and gently gather scraps for the last biscuits.This folding creates flaky layers in the biscuits. Pat into desired thickness, usually 1/2 inch. Turn the dough, gently press down into a rectangle again and fold again, repeat folding once more. Take the short sides of the rectangle and fold them in toward the middle.Sprinkle a small amount of flour over the top and gently push together to form a rectangle. Put a bit of additional flour on the counter top and scoop dough out.Add buttermilk and use a fork to mix very lightly.Using a pastry cutter or two knives, cut butter into flour until it is crumbly. Put the flour into a bowl and cut the very cold butter into cubes and toss in the flour.Coat a 10 inch cast iron skillet with additional shortening or oil and place into the oven for 5 minutes. Important! New to biscuit making? Scroll up and review the success tips and the step-by-step photos in the post above before starting!.Bake your biscuits in a preheated 500 degrees F for 10 to 12 minutes or until golden brown and cooked through. For soft biscuits, place them close together. For biscuits that have more crunch all the way around, space them about an inch apart from each other. You may also bake them on a half sheet, rimmed baking pan or in a small greased cake pan.

I like to do my buttermilk biscuits in a skillet, like I do my cornbread, which produces a crunchy crust on the bottom and soft edges. So just press down and lift up - no twisting!! Twisting will cause the fibers in the edges of the biscuit to close and result in a flatter and more dense biscuit. I like to use an enamelware baking pan, cut them very close together and take care not to twist the biscuit cutter, whether it be a cutter or a juice glass, but only push down and lift up on the cutter.

Preheat it in the oven just like with cornbread for about 5 minutes. Coat a cast iron skillet or with shortening, or butter or spray a rimmed baking sheet or cake pan with non-stick cooking spray. Secret #1 - If you're using a cast iron skillet, preheat the skillet, just as you do with Southern cornbread. The Secrets to the Best Ever, Perfect Southern Buttermilk Biscuits there would be nothing left behind in the flour bowl, but dry flour! The bowl would be covered and placed off to the side for the next batch of biscuits. It all happened very quickly and lo and behold. This process would continue until a dough was barely formed and then transferred to a floured countertop, where it was then folded into itself several times and quickly patted into about a 1/2-inch circle. The biscuit maker would begin to squish up the lard, drawing flour into the buttermilk from the side, sort of kneading it into the lard. A bit of buttermilk was poured into the well and a couple of fistfuls of lard or shortening was placed into the liquid. Classic 3-Ingredient Southern Buttermilk Biscuits Perfect, light and fluffy, homemade buttermilk biscuits used to elude me until I learned a few 'secrets' and I have perfect biscuits every time now.īack in the day, when folks ate biscuits multiple times a day, every day, a large lidded bowl, filled with self-rising flour was typically used for biscuit making.Īn indentation was pressed into the bottom and sides of the flour bowl to form a well. They all include flour, buttermilk or milk, and some kind of fat - but there are a few southern secrets that'll help you make the best homemade biscuits ever, including using the right southern biscuit flour. There's not a lot that separates most Southern biscuit recipes from each other.

3 ingredient biscuit recipe no buttermilk