You won’t trust how flaky, buttery, and simple Aunt Bee’s 3-Ingredient Buttermilk Biscuits are! The freezer-friendly treats come collectively in about 10 minutes, and supply a ultimate answer in your subsequent weekend brunch, or for a area with that warm bowl of soup or tender roasted chicken. This flexible recipe is one which you’ll turn to time and time again!
My huge Aunt Bee by no means steers me improper — incredibly within the kitchen — and these vintage Buttermilk Biscuits are not any exception!
Aunt Bee has hosted many Southern women for lunches and brunches over the years, so whilst she says that a biscuit recipe is simple and delicious, I don’t query it.😀
I’m no snob, and I really trust that there’s a time and a area for these tubes of refrigerated biscuit dough (I use them usually in a pinch!), but whilst I desire a beautiful, thick, fluffy, and simple biscuit competent to serve in much lower than 30 minutes, it really is the recipe that I turn to.
And due to the fact that they’re made with self-rising flour, you basically need 3 primary foods — that you maybe have on your kitchen proper now! Let’s get started…
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Ingredients
2 cups self-rising flour
¼ cup very chilly butter, cut into pats, plus extra for brushing
2/3 - 3/4 cup buttermilk
Instructions
Preheat the oven to 425°. Spray an 8-inch or 9-inch spherical pan with a pale coat of cooking spray and set aside.
Place flour in a big bowl. Use a pastry cutter or forks to work the butter into the flour till the lumps are concerning the dimension of big peas.
Add 2/3 cup of buttermilk, and use a wood spoon or spatula to stir till a gentle dough forms. Add small quantities of buttermilk slowly, as needed, till the dough reaches this consistency.
Flour a piece surface. Place dough onto floured floor and knead it as soon as or twice. If the dough is sticky, really experience loose to sprinkle it with extra flour, as needed.
Pat the dough out till it’s about 3/4" thick.
Use a biscuit cutter to chop out the particular person biscuits. I used a 1 ½ -inch cutter, which yielded 16 small biscuits. You too can use a 2-inch cutter to yield about 12 biscuits.
Place the biscuits within the willing pan so that their facets are touching.
Bake for 12 -15 minutes, or till they are a pale golden brown. Brush the tops of the biscuits with melted butter throughout the last few minutes of baking for an even extra golden top.
Serve biscuits warm.