3-Ingredient Buttermilk Biscuits
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Position rack in middle of oven; preheat to 500°F
2
Grease a rimmed baking sheet with nonstick vegetable oil spray or butter
3
Place 2 cups flour in a large bowl
4
Cut in shortening with a pastry cutter or 2 butter knives until pea-sized lumps form
5
Stir in buttermilk until a shaggy dough forms
6
On a lightly floured work surface, turn out dough and gently knead 2–3 times until dough just comes together, being careful to not overwork
7
Roll out dough to a 1/2" thickness; cut with a 2" biscuit cutter or small glass that has been dipped in flour
8
Transfer biscuits to prepared baking sheet and bake until golden brown, 6–8 minutes
9
Transfer to a wire rack and let cool
10
Position rack in middle of oven; preheat to 500°F
11
Grease a rimmed baking sheet with nonstick vegetable oil spray or butter
12
Place 2 cups flour in a large bowl
13
Cut in shortening with a pastry cutter or 2 butter knives until pea-sized lumps form
14
Stir in buttermilk until a shaggy dough forms
15
On a lightly floured work surface, turn out dough and gently knead 2–3 times until dough just comes together, being careful to not overwork
16
Roll out dough to a 1/2" thickness; cut with a 2" biscuit cutter or small glass that has been dipped in flour
17
Transfer biscuits to prepared baking sheet and bake until golden brown, 6–8 minutes
18
Transfer to a wire rack and let cool