Tall & Flaky!

The Best Small Batch  Biscuits


Only 7 Main Ingredients

Why You'll Love  This Biscuit Recipe

Makes 4 to 6  Small Biscuits

Ready in less than  30 minutes!

Tender, Flaky, and Buttery


all-purpose flour baking powder baking soda sugar kosher salt unsalted butter buttermilk

Start your Small Batch Biscuits by whisking together your dry ingredients

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

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

Buttermilk adds both moisture and tenderness to your biscuits.

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

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

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

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

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

Bake at 450°F for 14 to 16 minutes or until golden brown, flaky, and irresistible.

Enjoy the flakiest  Small Batch Biscuits!