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3-Ingredient Homemade Buttermilk Biscuits

Original recipe courtesy of Southern Living Magazine.

Adjusted recipe and photography by Bev Davis.

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Posted December 7, 2017

Flaky layers enclosed in a golden brown crust.  These biscuits have a firm crusty bottom.  Holds up well smothered in gravy, drizzled with maple syrup and melted butter. Perfect as a chicken pot pie crust.   Following are a few helpful biscuit baking tips...


~Use a fork instead of a pastry cutter to combine flour and shredded cold butter.  The fork is very effective. 


~I  made a rolling pin using a tall, smooth empty plastic bottle that previously contained sparkling spring water.   After cleaning and filling with tap water, placed in freezer until water was semi-frozen.  This made it heavy enough to press the dough and keep it cool.  I've never owned a rolling pin.  This is my genius substitute!


~Did you know parchment paper is oven safe up to 400 degrees?  This important fact is written on the packaging.  The suggested baking time for these biscuits is 425 degrees.  I made a batch with and without parchment paper.  Both turned out fine.  The parchment paper's edges darkened a little.  Didn't burn up.  Use is optional for this recipe.  Enjoy!

INGREDIENTS

2 1/2 cups self-rising sifted flour, plus extra for dusting
1/2 cup (1 stick) unsalted butter, frozen
1 cup cold buttermilk, plus 3 tablespoons for brushing
Parchment paper (optional)

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, stir together grated butter and flour with pastry blender until it resembles coarse crumbs.  No pastry blender?  A fork is a highly efficient substitute!  Cover and refrigerate mixture 15 minutes. 


STEP #3:   Make a well in center of mixture.  Add 1 cup cold  buttermilk.  Stir together 15 times to form a sticky dough. 


STEP #4:  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 #5:  Roll 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 #6: 
Lightly butter warm a 10" cast iron pan or baking dish.  Arrange biscuits with sides touching.  This helps them rise.  Brush tops lightly with buttermilk so biscuits will turn golden brown while baking.

Reduce oven temp to 425 degrees.  Bake for 15 minutes or until lightly browned.  Serve hot.  Makes 10 to 12 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 on 425 after reducing from 475 preheated.  The parchment  paper's edges darkened a little.  Biscuits were VERY good.