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A no-fail Southern buttermilk biscuit recipe that will have them thinking you are a pro, even if this is your first time ever making biscuits.
Weekend hot breakfasts don't get any simpler or more delicious than luscious 3 Ingredient Buttermilk Biscuits, brushed to perfection with sweet cream butter. Feed your crowd with pleasing and belly-filling warm biscuits in just about 30 minutes.
When I wake Saturday mornings, the typical routine is to get in a cup or two of coffee, then jump in the truck with the family and hit some garage sales. Y'all know how I love my Junkin'. Breakfast generally happens after we make our way to all of the sales, either at home or stopping out somewhere. If I am peppy and manage to peel myself out of bed before everybody else, 3 Ingredient Buttermilk Biscuits are easy enough to whip up in 15 minutes and refrigerate up to the bake step. It sure makes for a fast and hot breakfast upon returning home.
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So, the bit about only stirring the dough 15 times, well I really do mean it. That is, unless you are partial to tough biscuits...
Honey, butter and jelly, egg and American cheese, or homemade pimento cheese (my favorite). Breakfast in versus breakfast out is much more fun and frankly much more appealing to me. 3 Ingredient Buttermilk Biscuits are hard to argue against. This recipe yields 9 to 10 2 1/2" biscuits, or 7 to 8 3 1/2" biscuits. The biscuits re-heat well, either in the oven or in the microwave, without compromising the texture. I also add no salt, instead allowing both the flavor and any salt to come from the butter alone, so choose a quality salted sweet cream butter right out of the gate. Any additional salty fix comes from whatever you choose to 'dress your biscuit' with.
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When rolling out the dough, don’t press down too hard or overwork the dough. It's scary how easy layer upon buttery layer of biscuit perfection really is to achieve.
I would not have dreamed of attempting biscuits before mastering this method. Not only was I intimidated by any and all forms of baked breads, but it is a 'Southern thing' and something I definitely did not grow up eating. Biscuits, that is. I am here to attest to the fact that not only are these not difficult, but they are also super economical if you want to be that Mom who fakes Chic-Fil-A or McDonalds bacon, egg, and cheese biscuits for your kids. Throw in some crispy homefried potatoes, and they'll believe anything you tell them. Thing is though, with these biscuits, YOU control what goes in and what goes on. That by itself is a nourishing thought.
A tip or two I had to learn the hard way...I specify frozen butter. That is for a reason. What I have learned is that the butter cannot be cold enough. Grate the frozen butter into the bowl, mix with the flour, and then re-freeze for 10 to 12 minutes right in the bowl. And speaking of flour...self-rising. This will not work the same using all purpose flour with baking powder added. It just won't. And the buttermilk...WELL CHILLED! And, a bonus tip. I mean, when have you ever known me not to interject more...? HONEY. If you like your biscuits to have some sweetness, not real sweet, rather just something, add 3 tablespoons of honey at the step you stir in the buttermilk.
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for 3 Ingredient Buttermilk Biscuits
- 1/2 cup butter, 1 stick, frozen re-freeze for 10 minutes after grating/mixing with flour
- 2 1/2 cups self-rising flour
- 1 cup well chilled fresh buttermilk leave in refrigerator until ready to use
- 3 tablespoons honey, absolutely optional just lends the smallest amount of sweetness and elevates the butter - think sweet and salty
- Preheat oven to 475°.
- Prepare a cast iron skillet with butter and set aside.
- Using the largest holes on a box grater, grate frozen butter into a medium bowl. Toss together grated butter and flour and re-freeze for 10 to 12 minutes.
- Make a well in center of mixture. IF using honey, add it to the bowl now but wait to stir. Add buttermilk. NOW stir 15 times but NO MORE. Dough will be very sticky and somewhat stringy.
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
- Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
- Place dough rounds into cast iron skillet, making sure their sides just touch. Bake at 475° for 15 minutes or until lightly browned.
- Brush with melted butter or with honey or both straight out of the oven. Refrigerate leftovers for re-heating.