• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Bread Recipes

    Quick & Easy Buttermilk Biscuits (Small Batch)

    Published: Jun 26, 2017 by Allison Ferraro · Modified: May 20, 2021 · 52 Comments

    Jump to Recipe Pin Recipe Print Recipe

    All you need are 6 ingredients, one bowl, and 30 minutes to make these soft and buttery buttermilk biscuits from scratch. This quick and easy biscuit recipe makes a small batch of just 6 delicious, homemade biscuits. They’re perfect with everything from a simple spread of butter to strawberry jam to sausage gravy, and they’re a must for weekend breakfast!

    side view of biscuits stacked on a white speckled plate with a blue background this Recipe
    Jump to:
    • Recipe Ingredient Notes
    • Step-By-Step Recipe Instructions
    • Recipe Tips
    • Serving Suggestions
    • More Buttermilk Recipes to Love
    • Recipe
    • Comments

    I developed a whole new appreciation for buttermilk biscuits during our recent trip to the south. We ate so much incredible food during our time in Charleston and Savannah, and still one of the highlights was the biscuits that were served for breakfast at our B&B in Savannah. The biscuits were hot and flaky and dripping in honey. They practically melted in your mouth. They were just SO GOOD!

    As soon as we returned home from our trip I found myself craving biscuits, so I immediately began experimenting with recipes. One bite of these biscuits and I knew that I had a winner! They’re rich and buttery with soft centers and a golden exterior. The best part? There’s no need to wake up early in order to make breakfast. This quick and easy recipe takes just 30 minutes from start to finish, so you can roll out of bed whenever you want and still be eating breakfast in no time! Plus, all you need are 6 ingredients and one bowl!

    Recipe Ingredient Notes

    overhead view of recipe ingredients on a marble surface

    All-Purpose Flour - For the best results, use a high-protein all-purpose flour such as King Arthur Baking unbleached all-purpose flour. I’ve found that all-purpose flour with a higher protein content yields taller and perfectly golden biscuits.

    Buttermilk - I like to use full fat buttermilk for baking and recommend it for this recipe. Using room temperature buttermilk is best for creating a cohesive dough (though I’ll admit that I’ve impatiently made this recipe without waiting for the buttermilk to come to room temperature and my biscuits turned out fine).

    Unsalted Butter - Butter is key to this recipe and gives the biscuits so much flavor. Opt for unsalted butter so that you can control the amount of salt in the recipe. Most importantly, be sure to use cold butter straight from the fridge. Cutting cold butter into the flour using a pastry blender is crucial to the structure of these biscuits.

    Baking Powder - Baking powder gives these biscuits their rise. Be sure your baking powder is fresh (ideally it should be replaced after 3 months - and no more than 6 months - once opened) for the best rise.

    Step-By-Step Recipe Instructions

    PREP WORK

    1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside.

    MAKE THE BISCUIT DOUGH

    1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. 
    2. Slice the cold butter into cubes (A) and cut the butter into the flour mixture using a pastry blender until the flour mixture is full of pea-sized chunks of butter (B). 
    overhead view of dry ingredients whisked together in a glass bowl
    Step #2
    overhead view of dry ingredients in a glass bowl with cubed butter
    Step #3 A
    overhead view of dry ingredients in a glass bowl with butter cut in
    Step #3 B

    1. Add about a third of the buttermilk and gently stir until blended (A). Add another third of the buttermilk and gently stir until blended (B). Add the rest of the buttermilk and gently stir just until the buttermilk is fully incorporated and there is no dry flour (C). Be careful not to overwork the dough when mixing. When all of the buttermilk is added, the dough will be a bit wet and sticky.
    overhead view of crumbly dough in a glass bowl
    Step #4 A
    overhead view of moistened dough in a glass bowl
    Step #4 B
    overhead view of biscuit dough in a glass bowl
    Step #4 C

    KNEAD, ROLL, and CUT THE BISCUITS

    1. Place the dough onto a generously floured surface and knead the dough gently a few times. Sprinkle a bit of flour over the dough and knead the flour into the dough if the dough is too wet and sticky to work with.
    2. Using a rolling pin, gently roll the dough to ½ inch (about 1.25 cm) thickness.
    3. Dip the edges of a 2 ½ inch (about 6.5 cm) circle cutter in flour, then use it to cut the dough into circles. (Tip: Press the cutter straight down and lift it straight up to cut the dough, rather than twisting the cutter in the dough. Twisting the cutter can seal the edges of the dough and limit the biscuits' rise.) Re-roll the remaining dough to cut additional biscuits.
    overhead view of kneaded biscuit dough in a floured marble surface
    Step #5
    overhead view of rolled out biscuit dough on a floured marble surface
    Step #6
    overhead view of cut out biscuit dough on a floured marble surface
    Step #7

    BAKE THE BISCUITS

    1. Place the biscuit dough circles onto the parchment-lined baking sheet (A). Bake until the edges are slightly golden, about 15 minutes (B).
    2. Place the baking sheet onto a wire rack, leaving the biscuits on the baking sheet to cool slightly. Serve the biscuits warm with the toppings of your choice.
    overhead view of circles of biscuit dough on a baking sheet with parchment paper
    Step #8 A
    overhead view od biscuits on a baking sheet
    Step #8 B
    angled view of biscuits on a white linen napkin

    Recipe Tips

    Be careful not to overwork the dough, as this will lead to tough biscuits. Mix the dough just until the buttermilk is mixed in and work the dough as little as possible when rolling it out.

    When cutting the biscuit dough into circles, press the cutter straight down and lift it straight up, rather than twisting the cutter in the dough. Twisting the cutter can seal the edges of the dough, limiting the biscuits' rise.

    Serving Suggestions

    The biscuits are delicious plain, and I love them with a drizzle of honey or a spread of jam. But they're great for so many things! You can top them with sausage gravy, use them in place of an English muffin to make eggs Benedict, or use them as the bread of a sandwich (this is especially great for a BLT). The options are endless!

    overhead view of a sliced biscuit on a white speckled plate with butter and honey

    More Buttermilk Recipes to Love

    • Chocolate Buttermilk Biscuits
    • Whole Wheat Buttermilk Waffles

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    angled view of biscuits on a white linen napkin

    Quick & Easy Buttermilk Biscuits

    All you need are 6 ingredients, one bowl, and 30 minutes to make these buttery, soft, and flaky buttermilk biscuits from scratch. This quick and easy biscuit recipe makes a small batch of just 6 delicious, homemade biscuits.
    4.39 from 13 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6
    Yield: 6 biscuits
    Calories: 160kcal
    Author: Allison Ferraro

    Ingredients

    • 1 cup all-purpose flour*
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons granulated sugar
    • ⅛ teaspoon salt
    • 4 Tablespoons unsalted butter, cold
    • ½ cup full-fat buttermilk, room temperature
    US Customary - Metric

    Instructions

    • Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper and set aside. 
    • In a large bowl, whisk together the flour, baking powder, sugar, and salt. 
    • Slice the cold butter into cubes and cut the butter into the flour mixture using a pastry blender until the flour mixture is full of pea-sized chunks of butter. 
    • Add about a third of the buttermilk buttermilk and gently stir until blended. Add another third of the buttermilk and gently stir until blended. Add the rest of the buttermilk and gently stir just until the buttermilk is fully incorporated and there is no dry flour. Be careful not to overwork the dough when mixing. When all of the buttermilk is added, the dough will be a bit wet and sticky.
    • Place the dough onto a generously floured surface and knead the dough gently a few times. Sprinkle a bit of flour over the dough and knead the flour into the dough if the dough is too wet and sticky to work with.
    • Using a rolling pin, gently roll the dough to ½ inch (about 1.25 cm) thickness.
    • Dip the edges of a 2 ½ inch (about 6.5 cm) circle cutter in flour, then use it to cut the dough into circles. (Tip: Press the cutter straight down and lift it straight up to cut the dough, rather than twisting the cutter in the dough. Twisting the cutter can seal the edges of the dough and limit the biscuits' rise.) Re-roll the remaining dough to cut additional biscuits.
    • Place the biscuit dough circles onto the parchment-lined baking sheet. Bake until the edges are slightly golden, about 15 minutes.
    • Place the baking sheet onto a wire rack, leaving the biscuits on the baking sheet to cool slightly. Serve the biscuits warm with the toppings of your choice or allow them to cool completely before storing.

    Notes

    Storage: Biscuits are best when fresh but can be stored in an airtight container at room temperature for up to 2 days.
    *All-Purpose Flour - This recipe works best with a higher protein all-purpose flour, like King Arthur Baking all-purpose flour.

    Nutrition

    Calories: 160kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 177mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 266IU | Calcium: 87mg | Iron: 1mg
    « Blackberry Basil Tequila Lemonade
    Blueberry Crisp Ice Cream »

    Reader Interactions

    Comments

    1. Yolanda

      March 11, 2022 at 5:27 am

      Great recipe! Smaller batch! They were delicious 😋 with our oatmeal . No egg in this recipe…love it!

      Reply
    2. Karen

      February 20, 2022 at 5:36 pm

      Apologies if this question was already asked, but can you make these with 100% whole wheat flour? I imagine white wheat flour vs regular whole wheat?
      Thanks.
      Karen

      Reply
      • Allison Ferraro

        February 20, 2022 at 11:03 pm

        Hi Karen! I have not tested this recipe with whole wheat flour, but you could certainly give it a try! I expect that white whole wheat flour would be the better option, as you mentioned, since it has a more mild flavor than regular whole wheat flour. I recommend testing replacing a small amount (perhaps 1/4 cup) of the AP flour with an equal measure of white whole wheat flour rather than replacing all of the flour. I'd love to hear your thoughts if you do give this a try.
        - Allison

        Reply
      • M Payne

        March 30, 2022 at 5:19 pm

        I really like this recipe, since it is a small batch. They are flaky, but are they supposed to be crunchy as you bite them?
        Thanks for sharing!

        Reply
        • Allison Ferraro

          March 30, 2022 at 10:48 pm

          I'm so glad you like these biscuits! They have a golden exterior, but no, they should not be crunchy.

    3. Willow

      February 20, 2022 at 1:02 pm

      5 stars
      This was my first time making biscuits and I don't feel like I need to even try another recipe. These are amazing, so tender. I added grated cheddar and some seasonings to mine and they're perfect. Soft in the middle and crunchy on the outside. This will be my new go-to.

      Reply
    « Older Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to cakes, you'll discover detailed, easy-to-follow dessert recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence. Baking from scratch doesn't have to be an all day affair, and I'm here to prove it!

    Get to know Allison →

    Featured Dessert Recipes

    • Mini Summer Fruit Tarts
    • Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars
    • Blueberry Lemon Snack Cake
    • Chewy Fudgy Homemade Brownies

    Reader Favorites

    • Homemade Pizza Buns
    • Strawberry Meringue Roses
    • Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Chocolate Mint Creme de Menthe Brownies

    Top Tips

    • How to Melt Chocolate in a Double Boiler
    • Mixing Methods in Baking: How to Fold, Beat & Stir
    • How to Line Pans with Parchment Paper
    • Baking Soda & Baking Powder
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2022 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED