Imported from TikTok
Three-Ingredient Buttermilk Biscuits
Light, fluffy homemade buttermilk biscuits made with self-rising flour, grated butter, and cold buttermilk. The biscuits are baked in a well-buttered skillet at high heat and can be finished with melted butter, honey, jam, or marmalade.
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Ingredients
- 2 cup self-rising flour (White Lily or another self-rising flour; plus extra for the work surface)
- 0.5 cup unsalted butter (Cold; grate directly into the flour)
- 1 cup cold buttermilk (Add in two portions)
- flour for work surface (Use enough to generously flour the board)
- 3 tbsp butter for skillet (Melt in the preheated skillet and coat the bottom well)
- melted butter for topping (Optional, for serving)
- honey (Optional, for serving; jam or marmalade may be used instead)
Steps
- 1
Place a cast-iron or other oven-safe skillet in the oven and preheat to 475°F (245°C). The skillet should be hot when the biscuits are added.
- 2
Measure the self-rising flour into a large mixing bowl. Reserve additional flour for generously dusting the work surface.
- 3
Grate the cold butter directly into the flour. Toss thoroughly so the flour coats the butter shreds and the butter is distributed evenly throughout.
- 4
Pour in half of the cold buttermilk. Mix until it is mostly incorporated, then add the remaining buttermilk and mix just until a shaggy dough forms. Do not overmix.
- 5
Turn the shaggy dough onto the floured work surface. Use a bench scraper to gather and turn the dough over several times, helping form layers without kneading it heavily.
- 6
Pat the dough out gently with your hands rather than using a rolling pin. Use the bench scraper to square the edges and make the dough an even thickness.
- 7
Cut out the biscuits with a biscuit cutter. Gather the remaining dough, pat it out again, and continue cutting until the dough is used. Shape any final scraps into a small ball rather than discarding them. The recipe yields about six large biscuits, depending on cutter size.
- 8
Carefully remove the hot skillet from the oven. Add the 3 tablespoons of butter and let it melt, tilting or brushing the pan so the bottom is thoroughly coated.
- 9
Arrange the cut biscuits in the buttered skillet. Once all the biscuits are in the pan, carefully turn each one over so the buttered side faces upward.
- 10
Return the skillet to the 475°F oven and bake for about 15 minutes, until the biscuits are risen, light, fluffy, and golden on top.
- 11
Remove the biscuits from the oven. Serve warm, optionally topped with melted butter and honey, or with marmalade or jam.
Notes
The transcript describes these as three-ingredient biscuits, with additional butter used to coat the skillet and optional toppings for serving. Use a smaller cutter for more biscuits. Handle the dough gently to preserve flaky layers.
Nutrition per serving
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