EASY 3 INGREDIENT SELF-RISING FLOUR BISCUITS
Self-Rising Flour Biscuits are the easiest biscuits you will ever make! The dough for these drop biscuits comes together in less than 10 minutes and uses only 3 ingredients: self-rising flour, salted butter, and milk or buttermilk!
Provided by Bettie
Categories All Recipes
Time 26m
Number Of Ingredients 3
Steps:
- Preheat your oven to 450F (232 C)
- Measure out your flour by fluffing it up with a spoon, lightly spooning it into your measuring cup being careful not to pack it down, and level it off. Or use a scale to measure by weight. Place in a large mixing bowl.
- Cut your cold butter into small chunks and add it into your flour. Using a pastry cutter or a fork, cut the butter into the flour until it is the texture of coarse meal.
- Add about 3/4 cup of the cold milk into your flour and butter mixture and stir using a spoon or rubber spatula, not a whisk, just until the flour is incorporated, about 10-15 seconds. Add more milk as needed to bring the consistency to a very thick batter. You want it thin enough that it could not be rolled out like a dough, but still very thick. See the video above for the right consistency. I usually need 1 cup, but you may need a little more or a little less. Do not over-mix your batter or you will have tough biscuits.
- Using a 2 oz scoop or a 1/4 cup measuring cup, scoop out your biscuits into a cast iron skillet or onto a sheet pan lined with parchment paper.
- Place the biscuits in your preheated oven, and bake at 450 F (232 C) for 16-18 minutes, until golden brown.
- If desired, spoon melted butter over the top of the baked biscuits.
- Completely cooled biscuits can be wrapped in plastic wrap and stored in the freezer for up to 3 months. To refresh, warm in a 325 F (163 C) oven for about 10 minutes until warmed through.
FLAKY OLD FASHIONED BISCUITS
Nothing beats warm flaky old fashioned biscuits straight from the oven. This fool-proof homemade biscuit recipe is easy to make and requires just 6 ingredients.
Provided by Rachel Farnsworth
Categories Side
Time 25m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, stir together flour, baking powder, sugar, and salt.
- Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
- Gradually pour in the buttermilk or milk, stirring until the dough just comes together.
- Turn the dough out onto a clean countertop and form it into a ball.
- Press the dough flat until it is 1-inch thick. Use a circle biscuit cutter or a drinking glass to cut out your biscuits. Combine leftover scraps and continue re-pressing and cutting until all dough is used.
- Place cut biscuits on an un-greased baking sheet and bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned. Brush the tops with melted butter, if desired.
Nutrition Facts : ServingSize 1 large biscuit, Calories 310 kcal, Carbohydrate 37 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 556 mg, Fiber 1 g, Sugar 4 g
AUNT BEE'S 3-INGREDIENT BISCUIT RECIPE
Aunt Bee's easy 3-Ingredient Biscuit recipe yields homemade buttermilk biscuits that are flaky, buttery and ready for the oven in 10 minutes!
Provided by Blair Lonergan
Categories Side
Time 35m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 1 biscuit, Calories 176 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 72 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g
SELF-RISING BISCUITS
Steps:
- (Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)Preheat the oven to 475 F.In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs. Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky. Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.
SELF-RISING BISCUITS
Just 3 Ingredients to make these tall fluffy homemade biscuits! Add cheddar cheese for a 4th tasty optional ingredient!
Provided by Heather Perine
Categories Breakfast
Time 24m
Number Of Ingredients 3
Steps:
- Preheat. Heat oven to 450°F/230oC.
- Prepare baking sheet. Lightly grease cookie sheet with shortening or cooking spray. Or line with silicone baking mat. You can also use a cast iron pan to bake these in.
- Measure flour. Place flour in large bowl. (If using unsalted butter, then add the additional 1/8 teaspoon of salt to the flour and whisk to combine)
- Add butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs
- Add milk. Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.
- Knead and cut biscuits. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round biscuit cutter. Place biscuits with sides touching on cookie sheet.
- Bake the biscuits. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 178 kcal, Carbohydrate 24 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 61 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
2-INGREDIENT BISCUIT RECIPE
Steps:
- Preheat your oven to 400 degrees. Combine 2 cups of flour and 2 cups of heavy whipping cream. Stir until mixed. Scoop out onto the floured countertop and knead 10-12 times. Sprinkle with flour so the dough is not sticky, as needed. Then roll out the biscuit dough 1/2 inch thick with a floured rolling pin. Cut out the biscuits and place them on a greased cookie sheet. Bake for 15-20 minutes or until light golden brown. Serve with butter, jam, or honey. Enjoy. They will melt in your melt, I promise.
- If you only have Bread FLOUR: You can use bread flour but you will have to add 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt to EACH CUP of flour. This recipe calls for 2 cups of flour so you would add 3 teaspoons of baking powder and 1/2 teaspoon of salt to the recipe.
SELF-RISING FLOUR SUBSTITUTE
Self-rising flour combines three of the most common baking ingredients into one. To make your own self-rising flour substitute you can use these three common pantry ingredients: all-purpose flour, baking powder, and salt!
Provided by Bettie
Categories Baking School
Time 5m
Number Of Ingredients 3
Steps:
- Use the ratio of ingredients as a substitute for every one cup of self-rising flour your recipe calls for.
- Whisk all of the ingredients together well.
- You can make a large batch and store in an airtight container to use when needed. Make sure to whisk the flour thoroughly before each use to make sure all of the ingredients are evenly distributed.
BUTTERMILK DROP BISCUITS
Steps:
- Preheat oven to 450ºF.
- Using a medium-sized bowl, add self-rising flour. Create a well in the center of the flour. Pour in the buttermilk and add grated butter to the well. Stir until the dough comes together and away from the walls of the bowl - about 30 seconds. For the flaky, tender biscuits, do not over mix.
- Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 - 10 biscuits.
- Bake for 13-15 minutes, until golden in color. Serve warm.
Nutrition Facts : ServingSize 1 biscuit, Calories 233 kcal, Carbohydrate 24 g, Protein 5 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 148 mg, Fiber 1 g, Sugar 2 g
SELF-RISING BISCUITS
Three ingredients and 30 minutes are all you need to have piping hot homemade biscuits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 14
Number Of Ingredients 3
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.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 230 mg, Sugar 0 g, TransFat 1/2 g
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EASY SELF-RISING BISCUITS | KING ARTHUR BAKING
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4.6/5 (146)Total Time 20 minsServings 12Calories 100 per serving
- Work in the butter or shortening just until crumbs are the size of large peas., Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed., Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking., Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick., Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking.
- Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps., If you've used a round cutter, pat the scraps together, and cut additional biscuits., Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits.
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THE EASIEST SELF-RISING FLOUR BISCUITS - SAMARA FROM SCRATCH
From samarafromscratch.com
Cuisine American, Southern United StatesTotal Time 22 minsCategory Side DishCalories 49 per serving
- Preheat the oven to 450 degrees Fahrenheit. Grease a 9x9 inch square baking pan generously with butter.
- In a medium-sized mixing bowl, combine flour and shreds of cold, unsalted butter. Use a pastry cutter to cut the butter into the flour, until the mixture resembles small peas or coarse meal.
- Next, pour in the cold buttermilk. Use a rubber spatula or wooden spoon to gently combine the ingredients. Do not overwork the dough. It may seem like there is not enough liquid, but the dough should be shaggy and sticky.
- Place the dough onto a lightly-floured surface. The dough should be very cold to the touch. Flour your hands, and pat the mixture into one, cohesive piece of dough. Then, press the dough down into a slab that is about 1 inch thick. Fold the dough in half, rotate it on the surface, and repeat the process. Baker Bettie recommends doing this process six times to create flaky and fluffy layers in the biscuits.
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