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Flaky biscuit with jam
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5 from 1 vote

Small batch biscuits for two

This small batch biscuit recipe is easy to make and yield extremely butter, flaky biscuits for two. Perfect for weeknight dinners.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Appetizer, Side Dish
Servings: 4 biscuits
Calories: 153kcal


  • 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


  • 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!


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! 


Calories: 153kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 144mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Calcium: 57mg | Iron: 2mg