My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Add additional Bisquick as needed to form a very soft dough that is just holding together. So whip up a batch tonight, because why not? Pulse the machine 20-25 times until the butter is incorporated and the mixture is crumbly. Will put the f/p blade & bowl in the freezer then proceed,this what I do with meat grinding attachments for making sausage and burgers to create texture. © 2020 The View From Great Island. I find it lasts so long I eventually use it up. Sour Cream – Sour cream gives the biscuits flavor plus adds in fat. It’s the bits of cold butter hitting the heat of a super hot oven that causes the dough to spring up and rise tall. And yes, if your butter got warm, it’s a good idea to refrigerate the unbaked biscuits to chill them up before baking. Wendy Yarborough, You Haven't Lived Until You've Tried My Mom's Three-Ingredient Sour Cream Biscuits. Follow my mother’s recipe for sour cream biscuits and you’ll have a batch coming hot out of the oven in less than thirty minutes. Yes, for every cup of flour, you’ll need to add: These were awesome. Any ideas what to do with the extra bits? To make one cup of self rising flour, whisk together well: If you make your flour ahead, be sure to whisk it again before using to make sure everything’s evenly distributed. These 3-Ingredient Bisquick Biscuits are made with Sprite and are the easiest biscuits you’ll ever make! Right Sue? I store them at room temperature, loosely under foil. If you continue to use this site we will assume that you are happy with it. Apologies if this is a silly question but I’m in U.K. and we do not use cup measurements. I agree I just made these and the dough never got grainy and never really came together b/c not enough b/milk. Sprinkle the countertop with a little Bisquick. Your job isn’t done once you’ve mixed up the batter, you still have a few things to keep in mind…. I’d like to comment about cutting the biscuits…do not twist I think that makes for high rise too. OR put another way, what does 1/4 cup of butter weigh? My easy method for making simple, high rise, fluffy biscuits is the best I’ve found. Really easy and delish. If you like, brush the hot biscuits immediately with melted butter, and enjoy. The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. I don’t keep buttermilk on hand, so I learned this little trick: Regular milk with a little apple cider vinegar. When someone makes biscuits … This is my first time making biscuits from scratch (it always seemed too intimidating). My mission? My secret is not to work it too much in the first place ~ then bringing it together a second time isn’t such a problem. See recipe notes for make-ahead-and-freezer instructions. How Many Cups In A Quart, Pint or Gallon? All the buttermilk I buy is low fat cultured. Cut your biscuits with a sharp edged cutter and don't twist as you cut. Sprite will make these homemade biscuits light and fluffy. (My mother recommends adding a spoonful more of flour if dough seems too wet, which can sometimes happen on the extra humid days we’re accustomed to down in South Georgia. I do rework the dough, but I’m super gentle so they come out great. Make these for dinner, shortcake, and all your favorite breakfast dishes! Growing up in the South, there are unspoken protocols that take place in many kitchens far and wide, such as never, ever, ever putting your cast-iron skillet in the dishwasher and that most meals aren’t truly complete unless there is some form of a biscuit, piece of cornbread, or yeast roll on the plate. It’s low fat, tangy, and delicious, sort of like drinkable yogurt. Bake in oven at 375 degrees for around 20 to 23 minutes on average, or until the slightest amount of golden color tinges the tops. I absolutely LOVE this recipe! There you have it—classic Southern sour cream biscuits in a jiff. Put the flour and pieces of butter in the processor, close the lid, and pulse 20-25 times. No store-bought mix required. Otherwise, just use whole milk. Learn how to season this Southern kitchen staple in five easy steps. On the most special of mornings, we kids would shuffle into the kitchen before school to find her making a batch of sour cream biscuits, breakfast-style. I think either will work. Thank you for your thorough recipe with great tips! Your dough should be moist but not wet. I would add a bit more buttermilk if your dough doesn’t come together. You can also do this by hand. These are delicious and so easy!! To make self rising flour that replicates White Lily, you’ll need cake flour, baking powder, and salt. The View from Great Island is a participant in the Amazon Services LLC Associates Program. With biscuits there’s always a little play in the ingredient amounts allowing for differences in flour, etc. All Rights Reserved. Don’t work your dough too much, just get it together and pat it out nice and thick, about 1 1/2 to 2 inches high. All I can say about this: DO IT. The aim here is to get cold butter cut into the flour quickly, finely, and efficiently. Slather them with butter and you won’t believe how deliciously light and tender these biscuits are. In a medium-sized bowl, stir together Bisquick, Sprite, and sour cream until just combined. It’s 55 grams Chris. Love that you add comments which I always read along with other readers questions and comments, very helpful, especially since I’m not a baker. It should be thick and sticky.) biscuits, bisquick biscuits, sprite biscuits, « 35+ Easy Cake Mix Recipes – Hacks Using A Box Cake Mix, How To Make Whipped Coffee – Dalgona Coffee Trend Recipe ». Hold the butter using the paper wrapper (to prevent the warmth of your hands from melting it) and grate the butter using the large holes on a box grater. They sound great. Some notes from my mother include that she almost always doubles the batch, using the same 1:1:1 ratio of ingredients. Place on a baking sheet, in cast iron skillet, or a biscuit baker, and brush lightly with buttermilk, if desired. I’m definitely trying it. Pour the melted butter into a cast iron skillet or an 8x8 baking dish. Though simple in conception and nothing particularly gorgeous in appearance, make no mistake: These pillowy, incredibly moist bites of heaven will make you drool. Start with frozen butter. Southern Living is part of the Meredith Home Group. There’s actually 2 ways to make 3-Ingredient Biscuits … I hope everyone out there gives your recipe a go (and saves the Bisquick for dire emergencies ). You always insert those unknown secrets that create perfection. But your hack is definitely a good one! Which in our house, meant that she added breakfast sausage (cook and crumble the equivalent of three Jimmy Dean patties, she recommends) and about a half-cup of grated Cheddar cheese to the biscuit batter before baking. My biscuits didn’t really rise. Thank you for sharing your love and passion for cooking. Stumbled across them on Pinterest and they looked so good had to make ’em right away. It’s not essential, but you can make your own quasi buttermilk mixing a cup of milk with a teaspoon of vinegar or lemon juice and letting it sit for 15 minutes. Biscuit making doesn’t get any simpler than these 3-Ingredient Biscuits. Remove the contents to a large bowl and stir in the buttermilk just until everything is moistened. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. The box grating results in a coarser texture, it almost reminded me of a light corn muffins texture, and those biscuits had a craggier top. I think the processor does the best job of getting the butter cut in very finely, without melting it, allowing the biscuits to rise higher, too. Credit: Privacy Policy, 3 ingredient biscuits that will change your life, cold butter, (plus more for brushing, optional), buttermilk, cold (plus more for brushing, optional), Preheat oven to 450F (Give it enough time to get there, you want it hot).