3-Ingredient Buttermilk Biscuits

3-ingredient recipes breakfast bread biscuit brunch buttermilk sugar conscious vegetarian pescatarian peanut free tree nut free soy free no sugar added kosher

Molly Baz

Makes 10–12 biscuits

Source

Ingredients

2 cups self-rising flour, plus more

1/4 cup chilled vegetable shortening

2/3 cup buttermilk

Method

Position rack in middle of oven; preheat to 500°F. Grease a rimmed baking sheet with nonstick vegetable oil spray or butter.

Place 2 cups flour in a large bowl. Cut in shortening with a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.

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. Roll out dough to a 1/2" thickness; cut with a 2" biscuit cutter or small glass that has been dipped in flour.

Transfer biscuits to prepared baking sheet and bake until golden brown, 6–8 minutes. Transfer to a wire rack and let cool.