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

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

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

Notes

How to Store & Freeze Biscuits

Storage: Keep biscuits in an airtight container at room temperature for up to two days or in the fridge for up to five days.

Freezing Unbaked Biscuits: Place them on a baking sheet in the freezer until solid, then transfer them to a zip-top bag. Bake straight from frozen, adding two to three extra minutes to the baking time.

Reheating: Warm biscuits in a 300°F oven for five to seven minutes or microwave for 15-20 seconds for a softer texture.

Nutrition