Best 2 Mins Cheap No Buttermilk Biscuits Recipes

Biscuits, a staple in Southern cuisine, are delectable treats relished for their flaky layers, golden-brown exteriors, and fluffy interiors. This versatile dish can be enjoyed on its own or paired with various accompaniments like butter, honey, or gravy. Preparing biscuits from scratch might seem daunting, especially if you lack buttermilk, a key ingredient that imparts a characteristic tang and richness. However, this article presents a collection of easy-to-follow recipes that eliminate the need for buttermilk, making biscuit-making accessible to all. With simple ingredients like flour, baking powder, butter, and milk, these recipes yield scrumptious biscuits that rival those made with buttermilk. Discover variations like the 3-Ingredient Biscuits, renowned for their simplicity and delightful flavor, and the Sour Cream Biscuits, which utilize sour cream as a tangy buttermilk substitute. Additionally, explore unique offerings such as the Buttermilk Discard Biscuits, which ingeniously transform leftover buttermilk discard from yogurt-making into delectable treats, and the No-Knead Buttermilk Biscuits, a time-saving option that produces flaky, tender biscuits without the hassle of kneading.

Check out the recipes below so you can choose the best recipe for yourself!

EASY HOMEMADE BISCUIT RECIPE WITHOUT BUTTERMILK

Easy Homemade Biscuit Recipe Without Buttermilk image

A fluffy and flaky biscuit recipe using on five simple ingredients.

Provided by Tara Buss

Categories Breakfast

Number Of Ingredients 5

Ingredients

1 3/4 cup all purpose flour
1 tsp salt (I prefer Redmond real salt)
1 tbsp baking powder
7 tbsp butter (cold)
3/4 cup whole milk

Steps:

Preheat oven to 425 degrees F.
In a large bowl, whisk together dry ingredients: flour, salt, baking powder.
Cut up or grate butter into small pieces and cut into flour using hands, fork, or pastry cutter. Butter pieces should be the size of peas.
Add milk and stir until a rough dough forms. Take care not to overmix.
Scrape biscuit dough onto countertop and use hands to form into a large rectangle.
Fold dough in half and smash four to five times. This creates the flaky layers.
Using hands, press dough out until it is about 3/4 inch thick.
Using a round biscuit cutter or glass cut out 9 biscuits. Do not twist cutter. Cut straight down and bring straight back up.
Place cut biscuits on a parchment lined baking sheet and bake for 15 minutes or until beginning to get golden brown. If you over bake they may be dry so keep an eye on them.

REAL BUTTERMILK BISCUITS WITHOUT THE BUTTERMILK OAMC

Real Buttermilk Biscuits Without the Buttermilk OAMC image

Buttermilk biscuits without the buttermilk. I searched a lot of years for a good biscuit recipe and ultimately came up with my own. Super moist and delicious.

Provided by MissMia

Categories Breads

Time 20m

Yield 12 Biscuits, 12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups flour
2 tablespoons butter
2 tablespoons shortening
1/2 cup sour cream
1/2 cup milk
3 teaspoons baking powder
1/4 teaspoon baking soda

Steps:

Preheat oven to 450 degrees.
Mix dry ingredients.
Add butter and shortening to the dry ingredients and work into flour with a pastry cutter or a fork (or even your fingers) until the flour resembles course crumbs.
Mix milk and sour cream.
Make a well in the center of the flour and pour in the milk and sour cream mixture.
Stir very lighly, only until mixed. DO NOT OVER STIR! This will result in tough biscuits. As soon as a dough ball forms, stop stirring. The dough will be very, very sticky. This is good. It means very moist biscuits.
Turn the dough ball onto a very well floured surface, dust the top of the dough ball with flour and gently fold the dough onto itself 5 or 6 times.
Press down or use a rolling pin to make the pile of dough 1" thick. Use a two inch cutter to cut out 12 biscuits. If you reuse the scraps the biscuits from the scraps will not be as tender as the original batch.
Place biscuits on a baking pan (any kind; cookie, cake pan, etc.) so that the biscuits are just touching if you'd like the sides tender. Make sure there is an inch between biscuits if you'd like crispier sides.
Freeze or Bake 9 - 20 minutes (The time depends on the size of your biscuits so keep an eye and note how long it takes for the size and temperature of your oven. If making small biscuits it will take much less time).
You may brush the tops with milk or butter for a golden brown biscuit.
These can be frozen and baked at this stage (takes a bit longer, just keep an eye on them), and they still come out perfect. I quadruple the batch and freeze a bunch for weekday breakfasts.
If you want a warm biscuit just pop them in the microwave or back into the oven and they taste like they are fresh from the oven.

Nutrition Facts : Calories 137.2, Fat 6.5, SaturatedFat 3.1, Cholesterol 11.5, Sodium 146.9, Carbohydrate 16.9, Fiber 0.6, Sugar 0.4, Protein 2.7

When faced with unexpected cravings or impromptu gatherings, rely on common pantry ingredients like flour, sugar, baking powder, salt, and butter. These staples eliminate the need for trips to specialized stores and ensure you have everything on hand for delightful homemade biscuits. Achieving the perfect biscuit dough is a delicate balance of wet and dry ingredients. Avoid overworking the dough, as this can result in tough biscuits. Instead, gently mix until just combined, creating a shaggy and slightly crumbly dough. Remember, a bit of roughness is desirable for creating flaky layers. Chilling the butter before incorporating it into the dough is essential for achieving those coveted flaky layers. When butter melts in the heat of the oven, it creates steam that separates the layers, resulting in a light and airy texture. Choosing the appropriate baking pan is crucial for even cooking and a golden-brown finish. A 9-inch round pan is the standard size, but you can also opt for a 13x9 inch pan for larger batches. Preheat your oven to the specified temperature before baking the biscuits. This ensures that the biscuits rise quickly and evenly, resulting in a consistent texture throughout. Keep a close eye on the biscuits during the final minutes of baking. The edges should be golden brown, and the tops should spring back when lightly touched. Baking times may vary slightly depending on your oven, so adjust accordingly. With these delectable biscuit recipes and expert tips, you'll be able to whip up mouthwatering, flaky biscuits that will impress your family and friends. Whether you prefer buttermilk biscuits, cream biscuits, or a gluten-free variation, these recipes provide a range of options to satisfy every palate. Remember to embrace the process, enjoy the aroma of freshly baked biscuits, and savor every bite of these homemade treats.