Small Batch Biscuits

These small batch biscuits are buttery, tender, and full of flaky layers! This easy homemade biscuit recipe makes just four biscuits, perfect for a small family breakfast or when you don’t need a whole dozen. And the best part? You don’t even need a biscuit cutter!

 

I love making homemade buttermilk biscuits, but sometimes I don’t want a big batch sitting around. That’s why I created this small batch buttermilk biscuit recipe. It uses just six simple ingredients and makes four generously sized biscuits, so you can enjoy fresh, homemade biscuits without a ton of leftovers.

One thing I did differently with this recipe was skip the traditional round biscuit cutter. Instead, I simply shaped the dough into a square and cut it into four pieces. Not only is this easier, but it also means there aren’t any scraps to reroll. The less you handle biscuit dough, the more tender your biscuits will be!

I also use cold butter instead of shortening because I love the rich, buttery flavor it gives these biscuits. And the combination of cold butter, tangy buttermilk, and a few simple folds helps create those beautiful, flaky layers. You don’t need any special equipment or complicated techniques to make a great homemade biscuit!

Why This Recipe Works

• Makes just four biscuits. This small batch recipe is perfect when you’re baking for two or a small family and don’t need a full dozen.
• Only six ingredients. You probably have most of what you need in your kitchen already.
• No biscuit cutter required. Cutting the dough into squares eliminates scraps, so you don’t have to reroll and overwork the dough.
• Flaky, buttery layers. Folding the dough helps create distinct layers, while cold butter produces steam as the biscuits bake.
• Ready in about 30 minutes. There’s no yeast, rising time, or lengthy chilling required!

Ingredients You’ll Need

You only need six simple ingredients to make these homemade buttermilk biscuits.

• All-purpose flour: For the most accurate results, weigh your flour with a kitchen scale. If measuring by volume, spoon the flour into your measuring cup and level it off. Too much flour can make your biscuits dry.
• Baking powder: Make sure your baking powder is fresh so your biscuits rise properly.
• Baking soda: Works with the acidity in the buttermilk to help the biscuits rise.
• Salt
• Unsalted butter: Keep your butter cold until you’re ready to use it. I prefer unsalted butter so I can control the amount of salt in the recipe.
• Buttermilk: Use cold, full-fat buttermilk if possible. The acidity helps create tender biscuits and adds that classic tangy flavor. You’ll also need a little extra to brush on top before baking. If you don’t have any, you can make your own. Read How To Make Homemade Buttermilk. You can also use regular milk but the biscuits may lose a little flavor.

How to Make Small Batch Biscuits

Making homemade biscuits from scratch is easier than you might think! The most important things to remember are to keep your ingredients cold and avoid overworking the dough.

Step 1: Preheat the oven

Preheat your oven to 450°F (232°C) and position a rack in the center. Line a baking sheet with parchment paper.

Baking Tip: Biscuits need a hot oven! The high temperature helps the cold butter release steam quickly, giving the biscuits a nice rise and creating flaky layers.

Step 2: Whisk together the dry ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Whisking helps distribute the leavening agents evenly throughout the flour, so your biscuits rise consistently.

Step 3: Cut in the cold butter

Add the cold, cubed butter to the flour mixture. Give it a toss so the butter is coated in the flour.

Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. If you’re using your hands just squish the butter pieces flat with your fingers.

You don’t want the butter to disappear completely into the flour. Those little pieces of butter are what help create flaky layers as the biscuits bake.

Baking Tip: If your butter starts to feel soft or greasy, pop the bowl into the refrigerator for a few minutes before continuing.

Step 4: Add the buttermilk

Pour the cold buttermilk into the flour mixture and gently stir with a spatula or wooden spoon until a shaggy, slightly sticky dough forms.

Don’t worry if the dough looks a little rough. That’s exactly what you want!

Avoid stirring until the dough is completely smooth. Overmixing develops too much gluten, which can make your biscuits tough instead of tender.

Step 5: Fold the dough to create flaky layers

Turn the dough out onto a lightly floured surface and gently bring it together with floured hands.

Pat the dough into a rectangle about ½-inch thick. Then fold it over in half.

Gently flatten the dough again and repeat the folding process two more times.

This simple folding technique helps create layers of dough and butter, giving your biscuits that flaky texture when baked.

Try to handle the dough as gently as possible. You want to create layers without overworking it.

Step 6: Shape and cut into four squares

After the final fold, gently pat the dough into a square about ¾- to 1-inch thick.

Using a sharp knife or bench scraper, cut the dough into four equal squares.

I love this method because there’s no need for a biscuit cutter! And since you’re cutting the dough into squares, you won’t have leftover scraps that need to be pressed together and rerolled.

Baking Tip: When cutting the biscuits, press straight down with your knife or bench scraper rather than dragging it through the dough. This helps keep the edges clean so the layers can expand as the biscuits bake.

If you want you can always cut into rounds if you want.

Step 7: Brush with buttermilk

Transfer the biscuits to your prepared baking sheet, arranging them so the sides are just touching.

Brush the tops lightly with additional buttermilk. This helps encourage a beautiful golden-brown finish.

If the dough has become warm or the butter feels soft, you can place the biscuits in the freezer for about 10 minutes before baking.

Step 8: Bake until golden brown

Bake the biscuits for 13–15 minutes, or until they’ve risen and the tops are golden brown.

The exact baking time may vary depending on how thick you shaped your biscuits.

Let the biscuits cool on the baking sheet for about 5 minutes before serving.

I love brushing the warm biscuits with a little melted butter and finishing them with a sprinkle of flaky sea salt! Try serving them with my honey butter or cinnamon honey butter.

Recipe Tips

• Use cold butter and buttermilk. Cold ingredients are essential for flaky biscuits. If the butter melts before the biscuits go into the oven, you won’t get the same flaky layers. Keep your butter refrigerated until you’re ready to cut it into the flour.
• Don’t add too much extra flour. The dough should be slightly sticky. It’s fine to dust your work surface and hands with a little flour, but adding too much can make your biscuits dry and dense.
• Don’t overwork the dough. Handle the dough just enough to bring it together and complete the folds. Overworking develops gluten, which can lead to tough biscuits.
• Cut your biscuits into squares. This is one of my favorite tricks for making homemade biscuits! Square biscuits eliminate scraps, which means there’s no need to reroll the dough. This helps keep the biscuits tender and allows you to get four evenly sized biscuits.
• Bake the biscuits close together. I like to arrange the biscuits so their sides are just touching. This gives them a little support as they rise, helping encourage taller biscuits.

How to Store and Freeze Buttermilk Biscuits

Allow the biscuits to cool completely, then store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F oven for about 5–8 minutes, or until warmed through. You can also warm an individual biscuit in the microwave for about 10–15 seconds, although the outside won’t be quite as crisp.

Let the baked biscuits cool completely before freezing. Place them in a freezer-safe bag or airtight container, separating them with parchment paper if needed. Freeze for up to 3 months for best quality. To reheat, place frozen biscuits in a 350°F oven for about 15–20 minutes, or until heated through. You can loosely cover them with foil if the tops begin to brown too much.

You can also freeze the biscuits before baking, which is perfect when you want fresh homemade biscuits without making the dough from scratch every time. Prepare the biscuits through the shaping and cutting step. Place the four unbaked biscuits on a parchment-lined baking sheet and freeze until solid, about 1–2 hours. Once frozen, transfer them to a freezer-safe bag or container. Be sure to label the bag with the recipe name, date, baking temperature, and baking instructions. Freeze for up to 3 months for best quality.

There’s no need to thaw the biscuits before baking! Preheat your oven to 450°F and arrange the frozen biscuits on a parchment-lined baking sheet. Brush the tops with a little buttermilk and bake for approximately 17–20 minutes, or until golden brown and baked through.

Frozen biscuits generally need a few extra minutes in the oven compared to freshly prepared dough. Start checking around the 17-minute mark and adjust the baking time as needed.

Recipe FAQs

More Recipes To Try

If you loved these small batch buttermilk biscuits, there are plenty of other homemade biscuit recipes to try! Whether you’re looking for an easy drop biscuit recipe, a cheesy biscuit to serve with dinner, or another small batch recipe, here are a few reader favorites.

• Self-Rising Flour Biscuits – These easy homemade biscuits use self-rising flour to keep the ingredient list short and simple.
• Drop Biscuits – No rolling, folding, or cutting required! Just scoop the dough onto a baking sheet and bake until golden brown.
• Cheddar Bay Biscuits – Buttery, cheesy biscuits loaded with cheddar and finished with a flavorful garlic butter topping.