These are the most delicious, buttery, and, most importantly, easy three-ingredient biscuits!! Minimal ingredients are needed, the dough is made in a food processor, and minimal kneading makes these the easiest and best-tasting biscuits out there!
Why you will love this recipe:
Easy and convenient is the name of the game for these biscuits! If you are looking for a sweeter and more time-consuming biscuit, try these self-rising biscuits with honey, or for an old-school traditional southern biscuit, try these cat head biscuits!
If you are looking for a full breakfast in a biscuit, try these bourbon, honey, and bacon biscuits!
Each one of these biscuits has a different method and fat-to-flour ratio that helps them reach their delicious biscuit recipe goal. The goal for these biscuits is to be easy, convenient, and delicious (and so much better and healthier than using canned biscuits)!
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About this recipe:
- Taste - Buttery!
- Texture - fluffy, tender, and a little crumbly. They still hold together in your hand and keep their shape while eating.
- Effort - Easy, the dough is made in a food processor, so you don't even have to cut in the butter!
- Time - about 30 minutes from start to finish!
Key Ingredients:
Self Rising Flour: a low-protein self-rising flour like White Lily or Weisenberger Mills makes these biscuits rise and makes them incredibly tender. White Lily and Weisenberger Mills flour are more similar to pastry flour than regular all-purpose flour because of their low protein content. This kind of flour makes a lighter crumb, which is very beneficial for biscuits. Self-rising flour is also helpful because it already has rising agents and salt blended into the flour.
Buttermilk: Buttermilk is also key to a good biscuit. Buttermilk contains acid, which, when combined with the baking powder, helps the dough to rise. Buttermilk also helps to keep the dough tender and soft and adds a tangy flavor to the dough.
Butter: Butter is the fat that provides richness and flavor to the biscuits. Using high-fat flavorful butter is key; my favorite is Kerry Gold. The butter flavor really shines through and is what gives these biscuits most of their taste, so if you were ever going to splurge on good butter, this is the time.
See recipe card for quantities.
Instructions
Step 1: Add the butter to a food processor with the grating attachment and grate.
Step 2: Switch to the standard blend attachment and blend the self-rising flour with the butter.
Step 3: Add the buttermilk to the mixture.
Step 4: Blend until a light dough forms.
Step 5: Grab small handfuls of dough and place them on a lined baking sheet. Brush with melted butter.
Step 6: and bake at 450 for 15-25 minutes based on how big your biscuits are.
Hint: Use very cold butter and buttermilk for extra fluffy and flakey biscuits.
Substitutions
If you don't have self-rising flour, you can make some by adding rising agents to pastry or cake flour. Add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of cake/pastry flour.
Do not substitute for all-purpose flour. The biscuits will come out dense; if you are looking for biscuits made with all-purpose flour, try these buttermilk and honey biscuits.
Equipment
- Food processor to make the dough. If you don't have a food processor you can add the flour to a mixing bowl and press the butter into the flour, then stir in the buttermilk.
- Parchment paper. This is a sticky dough and using parchment makes for an easy clean up and makes sure your biscuits dont stick to the baking sheet.
- Baking sheet to bake the biscuits.
Tips for success:
- Use very cold butter and buttermilk.
- Freeze unbaked cut biscuits in a seeped zip lock and bake whenever you want biscuits! They keep unbaked in the freezer for 3 months!!
- Handle the dough as little as possible. Overhandled dough will result in tough and gummy biscuits.
- Place the biscuits right next to each other on the lined baking sheet. This will help them to rise.
- Serve with homemade bourbon honey butter from this recipe for a real treat.
FAQ's
If you don't have self-rising flour, you can make some by adding rising agents to pastry or cake flour. Add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of cake/pastry flour.
Yes!! For best results, freeze the cut but unbaked biscuits in an air-tight container for up to three months. Then just bake from frozen!
Store the baked biscuits at room temperature in an air-tight container for up to 2 days.
Looking for more biscuit recpies?! Check these out
The Quickest and Easiest 3 ingredient Biscuits
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-10 1x
- Category: Biscuits
- Method: Baking
- Cuisine: Southern American
Description
These are the most delicious, buttery, and, most importantly, easy three-ingredient biscuits!!
Ingredients
- 2 3/4 cups self-rising flour
- 1 cup buttermilk
- 1/2 cup butter + 1/4 cup melted for brushing
Instructions
- Preheat the oven to 450 degrees
- Attach the grating attachment to a food processor and grate the 1/2 cup butter.
- Replace the grater with the standard blade attachment and add the self-rising flour to the butter. Pulse until well mixed.
- Add in the buttermilk and pulse until a dough forms.
- Pinch off handfuls of the batter and add to a lined baking sheet. You should have between 6-10 biscuits.
- Brush with melted butter.
- Bake for 15-25 minutes based on the size of your biscuits.
These were the fluffiest biscuits I've ever made!
★★★★★
Can they be made without a food processor?
Absolutely! To switch to a bowl, just cut the butter into pieces and press it into the dough until it is pea-sized. Then mix in the buttermilk until a dough forms.