3-Ingredient Biscuits (Updated)
This is a variation of an original recipe published in Southern Biscuits.
Photography by Bev Davis.
Tap image to enlarge.
September 12, 2017
Editor's Note (Dec. 17, 2017): Instructions updated. Ingredients are the same. Happy baking!
Earlier this year, I discovered these amazing biscuits on Pinterest. Several food bloggers have put their spin on the original recipe that's published in a wonderful book, Southern Biscuits. It's written by Nathalie Dupree. I had to make them with my own twist which is less butter. The biscuits are crusty outside with a creamy-melt-in-your-mouth texture. Make sure the butter and cream cheese (full fat) are VERY cold. This helps the dough stay firm while kneading. The cream cheese replaces the buttermilk and shortening traditionally used to make homemade biscuits. Use sifted flour to get an accurate measurement. Un-sifted
flour is heavier and causes thick/dry biscuits. Enjoy this recipe!
1/2 cup (1 stick) unsalted frozen butter (not margarine)
1 package (8 ounces) full fat cold cream cheese, cut into small pieces
1 cup self-rising flour plus extra for dusting, sifted
Preheat oven to 475 degrees.
STEP #1: Grate 1/2 cup (1 stick) frozen butter. Grated frozen butter
is easier to evenly distribute throughout the dough.
STEP #2: In medium-sized bowl, use a pastry blender OR fork to combine grated butter, chopped cream cheese, and one cup of flour with pastry until it's coarse crumbs. Cover and refrigerate mixture 15 minutes.
STEP #4: Roll dough to desired thickness. Cut with a 2 1/2-inch floured biscuit cutter. To get flaky layers, push straight down and pull straight up. Do not twist. Twisting seals the edges which prevents layers from forming. Dip cutter in flour before each cut. Reshape and cut scraps until all dough has been used. If in a hurry, cut into squares. Glasses, cups, and empty cans make excellent biscuit cutters. Clean and dry before using.
Copyright 2010-2018 by Beverly Davis Unlimited.
All Rights Reserved