Small Batch Buttermilk Biscuits
These small batch buttermilk biscuits are perfect for two people! They only take about 30 minutes to make, so they're perfect for a quick breakfast or snack.
Servings (Adjustable):
Calories: 420kcal
Ingredients
- ⅔ cup self-rising flour see note
- 4 tablespoons butter cold and cubed
- ¼ cup buttermilk
- 1-2 tablespoons butter melted
Instructions
- 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.
Notes
Self rising flour contains baking powder and salt. You can use regular flour with a smidgen of salt and about ⅛ teaspoon of baking powder.
For fluffier biscuits, chill the bowl, chill the flour AND use the butter and buttermilk straight out of the refrigerator! For taller biscuits place them tightly up against each other, preferably in a cast-iron skillet!
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.
Nutrition
Calories: 420kcal | Carbohydrates: 32g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 257mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 925IU | Calcium: 49mg | Iron: 0.4mg