Easy Self Rising Buttermilk Biscuits Recipes

AUNT BEE'S 3-INGREDIENT BISCUIT RECIPE

Steps:

• Preheat the oven to 425°. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.
• Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use a grater to grate the butter into the flour.
• Add ⅔ cup of buttermilk, and use a wooden spoon or spatula to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.
• Flour a work surface. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.
• Use a biscuit cutter to cut out the individual biscuits. I used a 2 ½ -inch cutter here, which yielded 7-8 large biscuits. You can also use a 2-inch cutter to yield about 12 biscuits. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
• Roll out the dough once or twice more to use up the remaining dough scraps.
• Arrange the biscuits in the prepared pan so that their sides are touching.
• At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).
• Just before you put the biscuits in the oven, brush the tops with melted butter.
• Bake for 14 -15 minutes, or until they're a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.

EASY SELF-RISING BUTTERMILK BISCUITS

Steps:

• Heat oven to 450 degrees. In a medium bowl, stir together the flour and sugar. I grate the butter with a box grater. Using your hands (that's what I do) or a pastry cutter, blend the butter in until it is crumbly. If you are adding the chopped scallions and black pepper, add them to the dry ingredients. Stir in the buttermilk until dough comes together adding more buttermilk as needed. I prefer a wetter dough than dry. You can add more flour as you knead. Knead a couple of times on a floured surface until a smooth dough forms. Roll to 1/2 inch thickness. Cut the dough with floured 2 1/2 floured biscuit cutter or cutter of your choice. Sometime I make small for appetizers that I fill with ham and mustard. On an ungreased sheet pan, place touching if you want soft sides or 1 inch apart if you want crusty sides. Bake 10-12 minutes or until golden brown.

SOUTHERN BUTTERMILK BISCUITS

Steps:

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. , Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

3-INGREDIENT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 475°F. Line a baking sheet with parchment paper; set aside.
• Place flour in a large mixing bowl. Using the larger holes on a box grater, grate the stick of butter into the flour. Use your fingers to coat all of the butter with flour, and then work the butter into the flour with your finger tips for about 2 minutes. Chill in the freezer for 10 minutes.
• Make a well in the center of the flour mixture. Add the buttermilk, and stir with a wooden spoon (or with your hands) just until a shaggy dough comes together.
• Turn the dough onto a well-floured work surface. Fold the dough over onto itself 6-8 times, just until it comes together. Pat the dough into a rectangle that's about ¾ inch thick.
• Use a 2 ½ -inch round biscuit cutter to punch out the biscuits (do not twist the cutter). Arrange the biscuits on the parchment-lined baking sheet with sides touching. Re-roll the scraps and cut out additional biscuits until all of the dough is used.
• If time allows, place the biscuits back in the freezer for 10-15 minutes to chill again before baking.
• Bake for 11-15 minutes, or until golden brown. Brush the hot biscuits with the melted butter. Serve warm.

SELF-RISING BISCUITS

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
• On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.