This post may contain affiliate links. Please read our disclosure policy.
There’s nothing better than warm, buttery biscuits fresh out of the oven, especially when they’re made in just 30 minutes. These small-batch biscuits for two are perfectly flaky, golden on the outside, and irresistibly soft in the center. Whether you’re serving them alongside a cozy dinner, slathering them with butter and jam for breakfast, or making a quick biscuit sandwich, this easy recipe delivers big flavor in a small batch. No complicated techniques, no leftovers, just simple, homemade biscuits ready in no time.
If you loved this recipe, you will also love Strawberry cheesecakes with Oreo crust, Nutella brownies in a loaf pan, Keto peanut butter fudge and even Small batch baked chocolate donuts.
Small-Batch Buttermilk Biscuits (Only 4 Biscuits!)
Sometimes, you just don’t need a full batch of biscuits, whether you’re cooking for one, two, or simply don’t want leftovers. That’s where this easy small-batch biscuit recipe comes in. These flaky, buttery, homemade biscuits are made from scratch with just a few simple ingredients and come together in less than 30 minutes.
Even if you’re a beginner, this recipe is foolproof! You’ll get four perfectly soft and golden biscuits, ideal for serving with breakfast, dinner, or as a snack with gravy, jam, or honey.
Why You’ll Love This Small-Batch Biscuit Recipe
- Ready in under 30 minutes
- Makes only 4 biscuits! No waste, no leftovers
- Flaky, buttery, and soft in every bite
- Requires minimal ingredients.
- Better than store-bought canned biscuits
- Pairs well with soups, stews, breakfast, or even sandwiches
If you’ve never made homemade biscuits before, this is the perfect place to start. Once you try this easy recipe, you’ll never go back to store-bought, I promise!
Table of Contents
- Small-Batch Buttermilk Biscuits (Only 4 Biscuits!)
- Ingredients for this small-batch biscuit recipe
- How to make biscuits for two
- Tips for the best small batch biscuits ever.
- Frequently asked questions – FAQ
- Small batch biscuits for two
- Small batch biscuits for two Recipe
- If you enjoyed this small-batch biscuit for two recipe make sure to pin it for later!
Ingredients for this small-batch biscuit recipe
Here are the ingredients you will need to make these buttermilk biscuits. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- All-purpose flour – To get a recipe as close to the one I am sharing here, try using a kitchen scale and weigh your flour.
- Baking powder & baking soda – Helps the biscuits to rise by adding some leavening.
- Sugar – Adds just a touch of sweetness that helps to balance the flavor in these biscuits.
- Butter – You can use either salted or unsalted butter, but you need to make sure you use really cold butter.
- Buttermilk – The buttermilk will add moisture to the biscuits as well as help activate the leavening agents. Just make sure it is cold (see below for substitution).
- Heavy cream- This will be to brish the biscuits before the go into the oven.
- Salt
Buttermilk substitution
It is possible to substitute the buttermilk by using a mixture of 2% milk with either freshly squeezed lemon juice or distilled white vinegar. The mixture won’t get as thick and creamy as buttermilk, but it will perform its role just as well.
Combine together 1 cup of 2% milk with 1 tablespoon of freshly squeezed lemon juice or distilled white vinegar to get your homemade buttermilk. Let this mixture sit at room temperature for 5 – 10 minutes. You will know it is ready when it has slightly thickened and you see small curdled pieces in there. Then just use it as directed in the recipe method.
How to make biscuits for two
This is how you can make easy biscuits at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Whisk all the ingredients together (except the butter and buttermilk).
- Add in the very cold butter and mix.
- Stir in the buttermilk or substitute (see above).
- Turn the dough onto a floured surface and knead making sure not to overwork the dough.
- Shape the dough and cut it into biscuits.
- Bake in the oven and allow to cool before enjoying.
Troubleshooting: How to Get Perfect Biscuits
- Dough too sticky? Lightly flour your hands and work surface, but don’t add too much flour, or the biscuits may turn out dry.
- Dough too dry? Add a teaspoon of buttermilk (or milk) at a time until it comes together.
- Biscuits not flaky? Ensure your butter is very cold and avoid overworking the dough. Freezing the butter for 10 minutes before cutting it into the flour can help.
Tips for the best small batch biscuits ever.
- Use very cold ingredients – Cold ingredients will allow for your biscuit to rise even more and have a soft and flaky texture.
- Don’t overwork the dough – Overworking the dough will make you lose those beautiful pieces of butter that we left there on purpose to help make our biscuits flaky.
- Flour the biscuit cutter before cutting the biscuits- Make sure to flour the biscuit cutter so that the dough doesn’t stick to it.
- Don’t twist the biscuit cutter when cutting the biscuits – You want to make sure that those layers stay visible after baking and twisting your biscuit cutter will ruin that layering. So press down and remove the biscuit without twisting.
Frequently asked questions – FAQ
Frequently asked questions – FAQ
Why didn’t my biscuits rise?
There are a few possible reasons:
- Your baking powder may be expired. Make sure it’s fresh for the best rise.
- Overmixing the dough can make biscuits dense. Mix just until the dough comes together.
- Cold butter is key. Make sure your butter is very cold to create flaky layers.
Can I freeze these biscuits?
Yes. Freeze unbaked biscuits on a baking sheet, then transfer them to an airtight bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Can I double this recipe to make more biscuits?
Yes, simply double all the ingredients and follow the same instructions. The baking time will remain the same, but keep an eye on them as ovens can vary.
Why do you use buttermilk in biscuits?
Buttermilk is necessary for biscuits to give them a good rise. The acidity works with the leavening to give the biscuits their height.
However, if you don’t have buttermilk to hand, it is possible to make a substitute by using a mixture of 2% and acidity (either lemon juice or distilled white vinegar) – see the notes above.
How to store your biscuits?
Store your biscuits in an air-tight container at room temperature for up to 3 days or store in the fridge for up to 7 days, but I very much doubt they will last that long!
How to reheat these buttermilk biscuits?
You can microwave for 10-15 seconds on full power until they are warm all the way through and enjoy them. You can also reheat them in the oven at 300F for a few minutes.
How to eat these biscuits?
Serve these with some jam, honey, gravy, or your topping of choice for an easy and delicious breakfast! Honey works perfectly as it is a natural sweetener, that adds the right amount of sweetness without overpowering the salty and buttery flavor of the biscuit. But if you want to be a little more adventurous why not try tomato gravy, pimento cheese, or even chocolate spread!
Let me know if you try a unique combination that works, I love to hear about new ways of eating biscuits.
Small batch biscuits for two
Small batch biscuits for two
Ingredients
- 1 & 1/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp sugar
- 3 tbsp butter cold & cubed
- 1/2 cup buttermilk cold
- Heavy cream for brushing the biscuits
Instructions
- Preheat the oven to 425F, and line a baking sheet with parhement paper and set aside.
- In a large bowl whisk all the dry ingredients together.1 & 1/4 cup all purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1 tsp sugar
- Add in the cold cubed butter to the flour mixture. Using a pastry cutter or two forks cut the butter into the dry mixture until the butter mixture turns into small pea-sized chunks.3 tbsp butter
- Using a rubber spatula, stir in the buttermilk into the dry mixture until dough forms. Don't overwork the dough here, it should look like the image.1/2 cup buttermilk
- Turn the dough onto a floured surface, and knead it 2-4 times to bring it together. This will keep you from overworking the dough and heating it up. Keep in mind that you want to see chunks of butter in there still.
- Now onto the fun part, shape the dough into a rectangle then gently fold the left side of the rectangle over the right side, gently pat it down. Now fold the top of the rectangle over the bottom of the rectangle and pat it down again gently.
- Repeat the folding process two more times. before shaping your rectangle again and flattening it with a pastry roller to about an inch in thickness.
- Flour a 2.5 inch cookie cutter or biscuit cutter and cut 4 biscuits with it. Firmly press the dough down without twisting the cutter. You can gently wiggle it to remove the biscuit and biscuit cutter.
- Place the biscuits on the prepared baking sheet, using a pastry brush dipped in heavy cream brush each biscuit, and bake for 13 minutes or until golden brownHeavy cream
- Pull out the biscuits from the oven and let them cool just enoug to be able to handle them and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this small-batch biscuit for two recipe make sure to pin it for later!
When I make these biscuits I always put them in the refrigerator for at least 30 minutes before I bake them. Great recipe!
Thank you!
Love the additional option for the metric system. Once I switched to weights, its my go to. Thank you.
I’m glad it was helpful 🙂
Great biscuits. So nice to find a good recipe for small batches.
Excellent with sausage gravy
I’m glad you liked the biscuits! Finding a recipe that’s perfect for small batches is always a win!
Absolutely perfect!!! Hubby loved them.
I’m glad both of you enjoyed it 😁
Perfect recipe, easy to follow. delicious results.
Thank you so much!
Great recipe! Just the size needed, when I make a normal batch we eat them all at once even though we don’t really need them.
Thank you for sharing!
You’re welcome!