Tall & Flaky!

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Why You'll Love This Biscuit Recipe

[{"selector":"#anim-a3a864ba-f864-4cf1-a70e-0e0b929a0e10","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] Only 7 Main Ingredients Learn more

Ingredients

[{"selector":"#anim-2be089bc-58e5-492b-b57a-5d902354df75 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-12.499999772451451%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get Full Recipe

Start your Small Batch Biscuits by whisking together your dry ingredients

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Add cold cubes of butter to the flour mix. Hint: no need for frozen butter!

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Using a finger snapping motion helps to combine the butter and flour, also known as "cutting in the butter"

[{"selector":"#anim-80f7cc02-c762-4b34-8e7e-8481e51b959f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-3.552713678800501e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get Full Recipe

[{"selector":"#anim-07532f73-04af-44fc-acef-328f7539bfbf [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Buttermilk adds both moisture and tenderness to your biscuits. Learn more

Bring the dough together into a rough square. It will look loose, but will come together in the next step.

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My cut-and-stack technique builds layer upon flaky layer

[{"selector":"#anim-e6713dae-d4c7-496c-9768-a7528d9201d2 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(21.874999829338595%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Get full recipe

Cut biscuits by pressing the biscuit cutter straight down and coming straight back up. Twisting it can seal your layers shut.

[{"selector":"#anim-9e82e914-bedf-4f78-8443-44a2e35f6a93 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-7.93329081759696%, -19.444057764288047%) scale(1.390625)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get full recipe

Placing the biscuits into the freezer while preheating the oven actually helps your biscuits rise taller!

[{"selector":"#anim-74732c0d-9b4c-4b78-b945-18affbfb8216 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get full recipe

Brushing on an egg wash helps add a golden brown color to your small batch biscuits.

[{"selector":"#anim-d42f1e9b-f237-4e94-b687-302f50ed5697 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-21.874999829338588%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Get full recipe

[{"selector":"#anim-0f5724a8-4bf3-4caa-8ce4-29362fd992ed [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-20.868643874958853%, 0, 0) translate(-21.1864406779661%, -17.77797526205013%) scale(1.423728813559322)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Bake at 450°F for 14 to 16 minutes or until golden brown, flaky, and irresistible. Learn more

Enjoy the flakiest Small Batch Biscuits!

[{"selector":"#anim-4a5375cf-e381-4d14-b465-b43c0faa1d28 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Get full recipe

Recipes for More Buttery Biscuits

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Tall & Flaky!

The Best Small Batch Biscuits

Why You'll Love This Biscuit Recipe

Makes 4 to 6 Small Biscuits

Ready in less than 30 minutes!

Tender, Flaky, and Buttery