When the biscuits are done, brush tops with melted butter.
#3 INGREDIENT BISCUIT RECIPE MUSTARD HOW TO#
You really should use buttermilk more in your baked goods.ĭon’t miss our biscuit tips that will make your biscuits so good they fly off the table! How to Make 3-Ingredient Biscuits Buttermilkīuttermilk is great for biscuits because they love all the fat it offers, and the acidity adds to the flavor and gives them a good rise. You can buy self-rising flour at the store or make self-rising flour by adding 1-1/2 teaspoon baking powder and 1/2 teaspoon salt to 1 cup of all-purpose flour. If you try to substitute all-purpose flour without adding baking powder, then your biscuits won’t rise. Self-rising flour is regular flour with the leavening agent already incorporated. I use butter straight from the fridge, cut it into small pieces, then return it to the fridge until the minute I’m ready for it. Key Ingredients Cold butterĬold butter is essential! While the biscuits are cooking, the butter melts, creating the pockets of air that make delicious layers and texture.
Once you realize how quick and delicious they are, they’ll be in regular rotation on your breakfast table. These biscuits are not just delicious, they’re also the easiest biscuit recipe you’ll find. Thankfully, this 3-ingredient biscuit recipe doesn’t have to mean spending all day in the kitchen! The best biscuits are so flaky that you can tear the top and bottom away from each other easily, and there’s a slight crunch on the exterior that gives way to a soft and buttery interior. There’s nothing like a fresh, homemade biscuit still warm from the oven.
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