Super simple and easy 3 ingredient biscuits are going to become a huge hit in your home. Wow them with the tender flakey biscuits and the jaw unhinging heights they can reach!
Freeze 2 sticks of butter until solid (about an hour) and place your mixing bowl and cheese grater in the fridge. When you're ready to begin this recipe, pull the bowl from the fridge, but leave everything where it is and do not grab them unitl needed. We want everything as cold as possible!
To make the biscuits
Preheat your oven to 475F degrees. (Yes, I know that's very hot. Trust me.)
Measure out and sift 3 cups of self rising flour into the mixing bowl.
Grab the cheese grater and the butter. Shred the butter on the largest cheese shred setting. Stir into the flour using a fork until the large butter clumps have been stirred away. Don't pastry blend just mix them in.
Measure out 1 cup of cold buttermilk, you may not need it all. I use anywhere between ½cup to 1 cup everytime I do this recipe and it varies on a lot of things. Slowly add in ¼ cup of buttermilk and mix with a fork. Continue as needed.
Once the dough has formed a ball that pulls away from the sides, flip it out onto a lightly floured surface. Roll the dough out and laminate it a few times. This means sprinkle a little flour to prevent rolling pin from sticking, fold it into thirds like a letter and repeat about 3 or 4 times. This creates the biscuit layers.
For a final time, roll the dough out to ½ an inch thick. Using a biscuit cutter or a wine glass, cut out the biscuits using a straight up and down motion DO NOT TWIST!
Place the biscuits about 2 inches apart on a baking sheet and bake for 10-14 minutes. (They don't change much in texture or appearance during this time so pick a number and it's fine.)
Remove from oven and brush the tops with melted butter (honey butter is a great option too if you want it sweet.) Brush some on the sides of the biscuits too. Be generous.
****Optional Step**** Set your warm oven to broil. Place the biscuits back in the oven for up to 1 minute. This gives them a nice golden top. Keep a careful eye as they can go from golden to burnt in a real hurry.
Serve as desired and enjoy.
Notes
Adjust the thickness when cutting them out, from ¼" to 1" thick, as they significantly increase in size when baked.For a golden brown top, broil them for about 1 minute after adding the butter. Be cautious as it can brown quickly.When cutting the biscuits, avoid twisting them. A straight up-and-down motion is best to allow them to rise higher.Freeze these biscuits as either cut dough rounds or fully baked biscuits. For cut dough, freeze them flat on a baking sheet before transferring to an airtight container. Then, thaw and bake as directed.Homemade biscuits can stay good for a few days. Store them in an airtight container, and they will still taste great for up to a week.To reheat day-old or cold biscuits, warm them for 15-20 seconds to enjoy a fresh-from-the-oven taste.