Small Batch Buttermilk Biscuits

Craving soft, airy buttermilk biscuits but don’t need a full batch? This small-batch recipe is perfect for a small household. Fluffy, buttery, and golden, these small batch buttermilk biscuits are just the right amount to satisfy your comfort food cravings without the leftovers.

Buttermilk Biscuits Origin

Buttermilk biscuits are Southern American staples with origins dating back to the early 1800s. They evolved from British-style scones but were adapted to local ingredients and cooking methods in the American South. Buttermilk became a key ingredient, as it was a common byproduct of churning butter. It enhances flavor and helps activate the baking soda for a light, tender texture. Today, buttermilk biscuits are enjoyed across America with jam, gravy, or as a sandwich base.

Buttermilk Biscuits Ingredients

2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
½ stick (4 tbsp) cold unsalted butter
1 cup cold buttermilk (start with ¾ cup, add more as needed)

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Grate the cold butter directly into the flour mixture. Gently toss or mix until the butter is evenly distributed and the mixture resembles coarse crumbs.

Pour in ¾ cup of cold buttermilk and stir just until a shaggy dough forms. Add more buttermilk a tablespoon at a time if the dough seems too dry.

Lightly flour a clean surface and transfer the dough onto it. Gently pat and fold the dough over itself 12–14 times to build layers.

Flatten the dough to about 1-inch thickness and use a round biscuit cutter or a cup to cut out biscuits.

Lightly oil or spray a cast iron skillet or baking pan. Place the biscuits close together for softer sides or spaced apart for crispier edges.

Bake for 15–18 minutes, or until the tops are golden brown.

Brush the hot biscuits with melted butter as soon as they come out of the oven.

Serve warm and enjoy!

Small Batch Buttermilk Biscuits Tips

• Use cold ingredients, especially for butter. Cold butter creates steam pockets during baking, causing the biscuits to rise
• Grating the butter helps with even distribution.
• Do not overmix the biscuits, as they will become too tough.
• Folding the dough will create flakey layers.
• Avoid twisting when shaping the dough since twisting may seal the edges with prevent the biscuits from rising when baking.
• Add enough flour to the surface. you are working with to avoid the dough from sticking.
• Adding melted butter gives it a glossy look.

Storage Tips

You can store the biscuits in an airtight container at room temperature for up to two days.

You can store the biscuits in an airtight container in the fridge for around 3-5 days.

If you enjoyed this small batch recipe, you might also enjoy my small batch chocolate chip cookies recipe.