Small Batch Buttermilk Biscuits for Two

Some mornings just call for warm, flaky biscuits without a mountain of leftovers. This Small Batch Biscuits for Two gives you just enough to share with someone you love, or to keep all to yourself if you are feeling extra biscuit-y. 

If you have ever craved fresh biscuits but did not want a dozen staring at you from the counter, these Biscuits for Two are the answer. This small batch recipe bakes up tender, buttery layers that are just right for splitting, buttering, and drizzling with honey or jam. Big biscuit energy, perfectly scaled for a party of two to four people, or cut small for appetizer bites.

This small batch of biscuits is perfect for slow mornings, quick breakfasts, and last minute breakfast-for-dinner cravings. You get all the tall, flaky, buttery goodness of my full size buttermilk biscuits, just in a tiny, easy to manage batch. Add blueberry jam, sausage gravy, or a fried egg on the side and you have the perfect mini brunch for just a few friends or family. They are also simple to bake into little 2 inch biscuits for dinner parties or Holiday gatherings topped with a little brie and cranberry sauce. Just saying.

Ingredients & Substitutions

Not only do you probably have all the ingredients right now, you don't need that much of them. I mean, it's only one cup of flour! Let's go over the major ingredients and how you can make changes if you need to:

• All-purpose flour - You can use half cake flour for more tender biscuit.
• Buttermilk - If you don't have access to buttermilk you can replace the buttermilk with yogurt, either plain or Greek. Because of the thickness of yogurt, you'll need more of it than you would buttermilk, to properly hydrate the flour. Either thin it with a little bit of milk or start with ½ cup of yogurt. You can also use whole milk, but because it is thinner than buttermilk, start ¼ cup and add more as needed.
• Sugar - The sugar is not here to add sweetness to the biscuits. It contributes to the tenderness on the inside and the browning on the outside of the biscuit. You can omit this if you want and they'll still be delicious.
• Egg - I prefer to brush all of my pastries with an egg wash. I find that the milk solids in butter, buttermilk, milk, and cream have a tendency to burn. If you don't want to use an egg, you can still brush the tops with dairy. Just keep an eye on them and remove before they burn.

See recipe card below for a full list of ingredients and measurements.

Variations

As delicious as they are, you are in no way restricted to plain biscuits. Try these fun variations!

• Cheddar - Toss ½ cup shredded cheddar cheese with your flour/butter mixture, before adding the buttermilk, and bake as directed. Or simply split open your biscuit and add a spoonful of my Dad's pimento cheese. Delicious!
• Black pepper and romano - Toss 2 tablespoons romano cheese and ½ teaspoon freshly ground black pepper with your flour/butter mixture, before adding the buttermilk. Bake as directed.
• Make it sweet - For a sweet biscuit, try increasing your sugar to 2 tablespoons and topping your biscuits with coarse sugar before baking as directed. Makes a delicious shortcake situation!
• Go fruity - My Strawberry Biscuits are perfect for small batching!

Short Recipe Video

Instructions

In my opinion, biscuits are the perfect bread. With their fluffy and buttery insides, they are simply the best, and using my cut and stack technique will get you the flaky layers of your dreams!

Mixing the dough

1a. Mix together the flour, baking powder and baking soda, sugar, and salt.

1b. Add in cold butter cut into cubes.

1c. Using a "finger snapping" motion, cut the butter into the flour.

1d. You should end up with small and larger bits of butter, along with thin flat pieces.

1e. Add buttermilk to the flour and butter mixture.

1f. Mix together to a shaggy dough, with dry floury bits at the bottom of the bowl. Don't worry, it will all combine in the next steps.

1g. Dump the shaggy dough out onto a lightly floured counter.

1h. Using your hands, press the dough into a rough square.

Cut & Stack

2a. Using a bench scraper, or sharp knife, cut the dough into four pieces.

2b. Stack the dough quarters on top of each other and press down, forming another square. Repeat 1 more time.

2c. Press or roll out to ½ inch thickness.

2d. Using a 2 inch biscuit cutter or cookie cutter, cut out biscuits. Place on a parchment paper lined baking sheet. Put into the freezer while you preheat the oven to 450°F.

Baking

3a. Remove biscuits from freezer. Brush tops with egg wash.

2b. Sprinkle tops with flaky salt, if desired. Bake at 450°F for 14 to 16 minutes, or until golden brown.

If you're craving a sausage biscuit sandwich situation, or you just like big biscuits, you can cut your biscuit dough into four larger biscuits and bake them on a sheet pan, or in a small cast iron skillet.

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