Small batch biscuits for two

5 from 33 votes

This small batch biscuit recipe is easy to make and yield extremely butter, flaky biscuits for two. Perfect for weeknight dinners.

Prep Time10

Cook Time13

Total Time23

Course: Appetizer, Side Dish

Servings: biscuits

Calories: 153Calories

Ingredients

1 & ¼ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon sugar
3 tablespoon butter cold & cubed
½ cup buttermilk cold
Heavy cream for brushing the biscuits

US Customary - Metric

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.
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.
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.
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 brown
Pull out the biscuits from the oven and let them cool just enoug to be able to handle them and serve!

Notes

The most important thing when it comes to biscuits is to keep the dough/butter very cold. The second most important thing is practice! The first few times I made biscuits they weren't as light and fluffy as my batches now. So just keep in mind that practice makes perfect!

Nutrition