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3-Ingredient Biscuits (Updated)

This is a variation  of  an original recipe published in Southern Biscuits.

Photography by Bev Davis.

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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!

Seven large biscuits cut with a four-inch biscuit cutter.  Baked and photographed in a cast iron skillet provided by Lodge Manufacturing.

INGREDIENTS

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


INSTRUCTIONS

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 #3:  On floured surface, fold and roll dough only 4 times.  Avoid too much kneading to prevent tough biscuits.  A genius substitute for a rolling pin is a long slender water bottle filled with cold or frozen water.  The coldness keeps the buttery dough cool.  


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.


STEP #5:  Lightly butter a 10" cast iron pan or baking dish.  Arrange biscuits with sides touching.  This helps them rise.  If desired, brush tops lightly with buttermilk to help biscuits brown while baking.

Reduce oven temp to 425 degrees.  Bake for 15 minutes or until lightly browned.  Serve hot.  Makes 7 large OR about 12 small biscuits.

COOKING NOTES*
Parchment paper is oven safe up to 400 degrees (see photo).  I lined a cast iron pan with parchment paper.  Baked the biscuits at 425 after reducing from 475 preheated.  The parchment  paper's edges darkened slightly.