These small batch buttermilk biscuits are perfect for two people! They're light and fluffy, with just the right amount of buttery flavor.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!
If you want to enjoy fresh, homemade baked goods without having to make a large quantity, learn how to downscale recipes. These small batch biscuits with buttermilk are a perfect example of how to make just the right amount for two.
So if you're looking for a way to have tasty homemade bread without having to make a big production out of it, give this recipe a try. They only take about 30 minutes to make, so they're perfect for a quick breakfast or snack.
With only four ingredients needed, you can have these delicious biscuits on the table in no time.
To make the recipe, you'll need the following items on hand.
- Self-rising flour: To keep the recipe simpler, self-rising flour is used because it has the baking powder and slat already in it.
- Buttermilk: For a traditional tangy flavor, it's best to use buttermilk instead milk or cream in biscuits.
- Cold butter: Using cold cubed butter from the refrigerator will make a flakier texture as the fat doesn't melt as quickly during baking.
- Melted butter: For added butter flavor, melted butter is brushed on top after baking.
Scroll down to the small batch biscuit recipe card for the amounts used.
The process for making small batch buttermilk biscuits is the same as any other recipe. You'll just be making less.
First, you'll preheat the oven and line a baking sheet with parchment paper. Then make the dough and roll it out. Cut out biscuit shapes and bake them. That's it!
Add the flour and cold butter to a mixing bowl, and blend until a crumbly dough is formed.
Pour the buttermilk into the mixing bowl, and blend until a sticky dough forms.
Roll dough and cut with round biscuit cutter. Place on a lined baking sheet.
Put prepared baking sheet in oven and bake until biscuits are a light golden brown.
Finish the biscuits off by brushing melted salted butter over each one.
If you'd like to change the recipe up to suit your own tastes, here are a few suggestions.
- Swap out the buttermilk. Don't like buttermilk? Try using regular whole milk or half and half instead.
- Mix in sweetener. Prefer a sweeter biscuit? Add a little sugar or your favorite sweetener to the recipe.
- Add cheese. You can turn these into cheese biscuits by mixing in shredded cheese into the dough.
When it comes to baking homemade biscuits, there are a few tips and tricks that will help you achieve the perfect results every time. Here are a few things to keep in mind when baking biscuits:
- Make sure your ingredients are cold before getting started. This will help ensure that your biscuits turn out nice and fluffy.
- Be careful not to over-mix the dough. Over-mixing can result in tough, dense biscuits.
- Bake the biscuits in a toaster oven. There's no need to heat up a full-size oven when making small batch biscuits.
Whether you're serving them up for breakfast with some eggs and baked sausage or as a side to a Santa Fe salad for dinner, these biscuits will not disappoint. You can also serve them with a slow cooker cube steak to soak up all the juices.
These small-batch buttermilk biscuits are the perfect size for an intimate breakfast or brunch for two. And because they’re made with just a few simple ingredients, they’re also easy to whip up on a whim. Add healthy bagel toppings to each slice!
So what's the best way to enjoy these biscuits? We suggest splitting one in half and topping each half with a dollop of McDonald's breakfast sauce. Or if you’re feeling extra indulgent, top them with smoked pork butt and a fried egg.
They also pair well with rose hip recipes (jam and tea). No matter how you choose to serve them, just be sure to savor every last bite.
The best way to store leftover buttermilk biscuits is in the fridge. We recommend eating them within two days, but they can last up to four days in the fridge.
If you want to keep your biscuits longer, they can be stored frozen for up to two months. When freezing, be sure to place them in a freezer-safe bag or container.
Buttermilk is a type of milk that has been fermented or soured. This gives it a slightly tangy flavor and thicker consistency than regular milk. Buttermilk is also lower in fat than regular milk, and is often used in baking recipes to add moistness and richness.
Dough should be about ½ inch thick before cutting into circles with a biscuit cutter.
Cold butter is needed in biscuit dough to create a light, flaky texture. If the butter is too warm, it will melt and make the dough dense and tough.
Looking for more small batches recipes for two people? These are some of our favorites.
- Chili for two is made in a crock pot so you don't have to stand over the stove.
- Seafood pot pie is a great lunch idea for fall or winter.
- Individual lasagna makes just enough for two servings.
Small Batch Buttermilk Biscuits
- ⅔ cup self-rising flour see note
- 4 tablespoons butter cold and cubed
- ¼ cup buttermilk
- 1-2 tablespoons butter melted
- Preheat the oven to 400 degrees.
- Add the flour and cold butter to a mixing bowl, and blend until a crumbly dough is formed.
- Pour the buttermilk into the mixing bowl, and blend until a sticky dough forms.
- Turn the dough out onto a lightly floured surface, and roll until about ½ to ¾ of an inch thick. Use a round cookie cutter or glass to cut out circle shaped biscuits. You may need to cut and then reroll the dough to cut out all four biscuits.
- Place the biscuits onto a parchment lined baking sheet, and bake for 10 minutes.
- Brush with melted butter, and bake for an additional 5 minutes.