Simple, Fluffy Biscuits for Two!
Biscuits are best when they are fresh and hot. This small batch homemade biscuits recipe makes five 2″ biscuits, which is perfect for smaller households.
What do I need to make a Small Batch of Homemade Biscuits?
- all-purpose flour
- kosher salt
- baking powder
- unsalted butter
- whole milk
I love the unassuming role the whole milk takes on; buttermilk biscuits lend towards a sour (yet desirable) flavor, and I get that. But whole milk simply provides moisture, and keeps these biscuits nice and simple.
These biscuits are especially good with this small batch sausage gravy. But if you’re not into consuming all of your calories before noon, you can definitely use these homemade biscuits as a vessel for your favorite local jelly! The thing I love about this recipe is the simplicity of its flavor. With only six ingredients, it stays true to basic pantry ingredients to make these delicious, puffy treats.
How many biscuits does this recipe make?
This recipe makes 4-5 medium-sized biscuits. (They’re 2″ biscuits). There’s just enough to grab a couple before work during the week, then use a couple on the weekend for biscuits and gravy. 🙂
You can use a biscuit cutter to make five biscuits, or you can simply cut the layered dough into quarters to create four biscuits. It’s been done both ways, and is delicious no matter what!
The trick to biscuits is handling the dough with a delicate, yet intentional, touch. You want layers, but you don’t want to work the dough too much. Fold the dough onto itself, lightly pat it out, then fold again. The more folds, the more layers.
Bake your biscuits just until the tops develop a gorgeous, golden brown color. The inside will still be light and flaky, and pull apart with ease.
One piece of advice I’d like to offer here: try to not twist the biscuit cutter as you’re cutting into the dough. It can interfere with the dough rising as it bakes, and result in a flat biscuit. Just firmly cut into the dough, gently wiggle the cutter it back and forth a few times to loosen the cut shape if you need to.
Set your oven for 425 degrees, and your timer for twelve minutes. Watch your biscuits carefully after the twelve minutes are up, and remove them as soon as the tops develop that golden color we talked about. Let them cool just a little bit, or at least until they’re easy to handle with your hands. But you need to immediately spread butter or jam onto them while they’re still warm. 🙂 Duh. OR, if you’re like me, whip up some sausage gravy while the biscuits cook, and lather their flaky goodness with rich, creamy gravy as soon as it’s come together.
Heaven. Truly. It’s biscuit heaven. 🙂 Enjoy!
xx Sara Rose
Small Batch Homemade Biscuits for Two
- 1 cup all purpose flour plus extra for dusting and cutting
- 1 tsp. baking powder
- 3/4 tsp. kosher salt (or 1/2 teaspoon other salt)
- 1 1/2 tsp. granulated sugar
- 3 Tbsp. cold, unsalted butter
- 1/2 cup cold, whole milk
- Preheat the oven to 425 F. Line a small baking sheet with parchment paper.
- Whisk the dry ingredients together in a large bowl.
- Cut the cold butter into 1/2" cubes, then add them directly into the dry ingredients. Use your hands to crumble the cold butter into the dry ingredients, forming a coarse crumb.**
- Using a fork, gently stir in the whole milk until a rough ball of dough forms. (Add another tablespoon of flour if the dough seems too wet).
- Turn the rough dough out onto a very well-floured surface. Gently form it into a rectangle that is about one inch thick. Fold the front half of the rectangle onto the bottom half, and gently pat down again. Fold the dough in half again, but this time fold the right side onto the left side. (This is how we create the layers!)
- Gently repeat the folds from the last step. (Fold in half from front to back, gently pat down, then fold in half from side to side.) Gently form it into a rectangle that is about an inch thick.
- Dip a 2" biscuit cutter into the extra flour. Cut two biscuits from the dough, firmly pressing down as you cut. Don't twist the cutter, but you can gently wiggle it back and forth to free the biscuits from the dough.
- Gently form the remaining dough into another one inch thick rectangle, and cut out the third and fourth biscuits. Place the biscuits about 1/2" apart on the prepared baking sheet.***
- Bake the biscuits at 425 F for 12-14 minutes until the tops and golden brown.
- Remove from the oven, and let the biscuits rest until they are cool enough to handle. Enjoy!
***If you have ample excess dough, gently mold it together to form another biscuit. >>Refrigerate biscuits up for to one week by keeping them in an airtight freezer bag. >> TO FREEZE: Let biscuits cool completely on a wire rack. Tightly wrap the biscuits in heavy duty aluminum foil, then place them into freezer bags and remove all of the air. This helps protect the flavor and texture when you're ready to reheat them! Freeze for 2-3 months.
- The butter needs to be VERY cold. If you are not immediately mixing the cubed or grated butter into the dry ingredients, keep it in the freezer until you mix it in. Additionally, if you aren't immediately baking the biscuits once they are made, keep them in the refrigerator until you bake them.