3 Ingredient Buttermilk Biscuits

⏱ 72 mins 🍽 12 serving(s) 🏷 Breads

These homemade biscuits require only self-rising flour, shortening and buttermilk. The method involves a unique folding technique to create light, flaky layers. After a short proofing time, the dough is cut and baked until golden. This straightforward recipe produces a dozen delicious biscuits.

3 Ingredient Buttermilk Biscuits

Ingredients

  • 2 cups white lily self-rising flour, not packed
  • 1/4 cup Crisco, packed
  • 7/8 almost a cup buttermilk

Method

  1. Set your oven to 450 degrees. Use canola oil to lightly grease a heavy baking sheet.
  2. Place the self-rising flour into a large bowl.
  3. Use your fingers or a pastry cutter to work the shortening into the flour until the mixture looks like coarse crumbs with no large lumps.
  4. Add the buttermilk and mix just until everything comes together.
  5. Allow the dough to rest and proof for 20 minutes.
  6. Transfer the dough to a surface dusted generously with flour and sprinkle a little more on top.
  7. Shape the dough into a rectangle roughly one inch thick, with the shorter side closest to you.
  8. Fold the rectangle in half by bringing the far edge towards you.
  9. Rotate the dough clockwise, pat it back into a rectangle shape, and repeat this folding process three more times, being gentle to preserve air pockets.
  10. After the fourth fold, form the dough into a round shape, ensuring your work surface is well-floured for rolling.
  11. Gently roll the dough from the centre outwards until it is about two inches thick. Dust with flour to smooth it, then continue rolling to a 3/4 inch thickness.
  12. Dip a biscuit cutter in flour and cut out biscuits, beginning from the outer edges of the dough.
  13. Avoid twisting the cutter, as this can seal the edges and stop the biscuits from rising properly.
  14. Carefully transfer the cut biscuits to the prepared baking sheet.
  15. Let the biscuits proof on the tray for a further 20 minutes.
  16. Bake for 8 to 12 minutes, depending on their size.
  17. Keep a close watch, baking only until they turn a light golden colour.
  18. If the biscuits brown too quickly outside but remain raw inside, your oven temperature is likely too high.
  19. Optionally, brush the warm biscuit tops with melted butter.
  20. Allow biscuits to cool fully before placing them in an airtight container. To reheat, lightly dampen the tops and use a microwave or oven, noting oven reheating may dry them out slightly.

Nutrition (per serving)

Sodium264600 mg

Recipe details

CategoryBreads
AuthorAir Force Mama