When I think of biscuits, I think of a Kentucky Fried Chicken biscuit. I obviously grew up in the Midwest and not in the South. 🙂 We didn’t grow up eating biscuits until we had a (very rare) meal at KFC. Thankfully, my friend Kelley remedied that, and these 3 Ingredient Southern Biscuits with Citrus Butter were born.
Kelley is from the South, and speaks fondly of her grandmother’s biscuit recipe, which she now makes herself. It’s a simple recipe of self-rising flour, butter, and buttermilk. She only uses White Lily flour (a Southern staple) to make them.
I had to see what all the fuss was about, so I ordered White Lily Self-Rising Flour on Amazon and set to work. I made my first batch like I would a scone: cut in the butter, fold in the buttermilk, cut out the rounds of dough. They were a little flat, and I showed Kelley. She asked how many time I had folded the dough. “Um, none,” I replied.
Oops! It turns out that the dough for these 3 Ingredient Southern Biscuits needs to be folded a few times before stamping out the dough into biscuits. My next round resulted in much fluffier biscuits.
The recipe calls for self-rising flour, and I can’t recommend White Lily enough. It has a lower protein content than other flours, which causes the biscuits to be softer and fluffier. They are far from the overly fake and buttery KFC biscuit of my childhood. Instead they are light and soft—almost a cross between a scone and a piece of fluffy white bread.
To accompany the biscuits, I made a simple citrus compound butter. We’re nearing the end of citrus season (noooo!) and so I grabbed a variety of fruits (lime, lemon, and orange) and zested them for the butter. The result is a bright and fresh, salty butter that complements the 3 Ingredient Southern Biscuits perfectly.
The biscuits were the final piece to an incredible Easter dinner. Kelley is not only a Southerner and biscuit maker, but a gracious hostess with a talent for table settings. Check out her #tablesettingtuesday feature on Instagram! She provided the table setting for our Easter feast.
3 Ingredient Southern Biscuits with Citrus Butter
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 biscuits 1x
For the citrus butter:
- ½ cup unsalted butter, softened
- Zest of 1 lime
- Zest of 1 orange
- Zest of 1 lemon
- ½ teaspoon kosher salt
For the biscuits:
- 2½ cups self-rising flour (I used White Lily, which I found on Amazon)
- ½ cup unsalted butter
- 1 cup buttermilk
- In a medium bowl, stir together the ½ cup softened butter and the orange, lemon, and lime zest. Stir in the salt. Place the mixture on a piece of plastic wrap and form into a log. Twist the ends to seal. Refrigerate for at least 4 hours or up to 5 days. When ready to serve, cut the log into ¼ inch thick medallions.
- Preheat the oven to 425°F. Place the flour in a large bowl. Slice the butter into cubes and add it to the flour. Use your fingers to work the butter into the flour until the butter is the size of peas. Stir in the buttermilk. Stir to combine.
- Turn the dough out onto a floured countertop. Fold the dough on top of itself and pat out slightly. Repeat the process twice more and then pat the dough into a 1 inch circle. Use a 2-inch cookie cutter to cut the dough into circles, re-rolling the scraps if necessary.
Place the biscuits on a baking sheet. Bake for 10–12 minutes, or until golden brown.
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