Very excited to be sharing this recipe for Small Batch Buttermilk Biscuits today! I’ve made it about a thousand times at this point and feel like it’s ready to be shared with the world. Just in time for the weekend!
The first thing you should know is that this recipes makes 4 decent-sized fluffy and buttery biscuits. If you go a little smaller, you can get six little biscuits, which worked well for my family of three. So you’ve got some options here. And they’re so easy!
About this recipe
Cold ingredients: if you’re new to making biscuits from scratch, it’s super helpful to have chilled ingredients. I pop the butter into the freezer for about 15 to 20 minutes before using, and I measure out the buttermilk and keep it in the fridge until I need to pour it into the bowl.
Buttermilk: it’s essential! I haven’t made this specific recipe with anything else, so I don’t know if other milks provide the same results. Buttermilk all the way.
Flour: this isn’t the self-rising flour version, so here we’re using all-purpose, some baking powder, and some baking soda. And a tiny pinch of salt. And that’s it!
To make these Small Batch Buttermilk Biscuits, I clean off a counter in the kitchen and light dust with flour. To help get those fluffy layers, I pat the dough into a square and then cut it in half. Stack the two halves on top of each other and press into a square again. Then I do this two more times for a total of three. Then cut into four pieces and transfer to your baking sheet.
Then they’re ready for baking! After a final brush of melted butter over the top after they’re removed from the oven, these biscuits are ready for devouring. From start to finish, it’s a pretty simple process and doesn’t take too long. Fresh, buttery, fluffy biscuits could be yours in about 30 minutes!
Small Batch Buttermilk Biscuits
- 1 cup all-purpose flour
- ½ tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 tbsp butter cold
- ½ cup cold buttermilk
- 2 tbsp butter melted
- In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Grate butter and add to flour mixture. Using your (clean) hands (or a pastry blender), mix the butter into the flour mixture until butter resembles small peas. Mix in the buttermilk until a shaggy dough just comes together.
- Preheat oven to 450°F and lightly grease a baking sheet or cast iron skillet.
- Turn mixture out onto a lightly floured surface and pat into a 1-inch thick square. Cut dough in half and stack one half on top of the other. Pat into a square. Repeat this process one more time. Cut dough into four square biscuits and transfer to the prepared baking sheet.
- Bake for 10 to 12 minutes, or until tops are lightly golden brown. Remove from oven and brush tops with melted butter. Let cool slightly before serving.