Three-Ingredient Buttermilk Biscuits

Ingredients

• 248g (2¼ cups) King Arthur Buttermilk Biscuit Flour Blend
• 85g (6 tablespoons) unsalted butter cold; cut into ½” cubes
• 152g (⅔ cup) milk cold

Instructions

1. Preheat the oven to 450°F with a rack in the upper third. Line a baking sheet with parchment, or lightly grease (I used a silicone liner).
2. Place the biscuit flour in a medium bowl. Add the butter and toss to coat in flour. Work the butter into the flour until unevenly crumbly, with most bits the size of peas and some larger, flatter pieces remaining
3. Add the milk, then use a flexible spatula or bowl scraper to gently mix until a soft, sticky dough forms. If the dough seems dry, add additional milk, 1 teaspoon at a time, to the dry flour at bottom of bowl. If the dough seems very sticky, add 1 teaspoon extra flour. Resist the urge to add too much flour; softer dough makes biscuits that are more moist.
4. Transfer the dough to a well-floured surface, then sprinkle with more flour. Press to flatten dough to about 1” thick, then fold the dough over onto itself; rotate 90° (a quarter turn). Repeat the flattening, folding, and turning process three more times to create flaky layers. If the dough sticks, stop and remove any stuck bits, then lightly flour the surface before continuing.
5. Lightly flour the dough’s surface once again, then roll or pat it into a 5½” square about 1” thick.
6. With a floured 2” round cutter (I used a 2½” inch cutter), cut out rounds, dipping the cutter in flour between each. Reroll scraps and repeat until all dough is used. Alternatively, pat the dough into a 6” square and cut it into nine 2” square biscuits.
7. Place the biscuits onto the prepared baking sheet 1” apart (place closer together for softer sides).
8. Bake for 9 to 13 minutes, until golden brown on top and bottom.
9. Remove biscuits from the oven and immediately brush with melted butter and sprinkle with flaky salt. Serve warm.

Notes

22 July 2025: I just purchased this flour blend and made the biscuits immediately. They were excellent. I made 2½” biscuits instead of the 2” biscuits in the recipe, just for something a little more substantial. I got 6 full biscuits and one “runt” - slightly smaller one made from the last of the scraps formed together (which still baked up great). I baked them on rack 3 for 11 minutes, removed from the oven and added salted butter to the top while they were still hot.

14 August 2025: I’ve already made these several times, and each time they turn out great. The last two times, I cut them into squares rather than rounds, by folding and patting out as directed, ending up with a rectangle of about 5” x 7.5”. I then cut thin strips off the edges to square them up (and later tuck the scraps on the bottoms of the biscuits, which seems to work fine). Then I cut the rectangle of dough into six squares, attaching the scraps underneath as described. They bake perfectly on a sheet lined with a Silpat liner on rack 3 for 11 minutes. I remove the biscuits from the baking sheet immediately, and spread some salted butter on top of each one.