Tuesday, April 16, 2024

Do-it-yourself Buttermilk Biscuits from Scratch

Small batch biscuits for 2! This recipe makes the lightest, fluffiest home made all-butter biscuits, small batch model! You can also make 6, or double the recipe to make one dozen.

White bowl with blue linen napkin full of tall fluffy buttermilk biscuits.

It is a Tried and True recipe for Buttermilk Biscuits!

Right this moment, I am updating this recipe with new photographs since I photographed it in 2011, however I’ve to say–I by no means left this recipe.

I’ve made it for years, and every time I pulled up the recipe by myself web site, the overly yellow photographs made me cringe. However, since I normally make this recipe within the early morning hours earlier than my household wakes up, I by no means had sufficient pure gentle to re-photograph them. The celebs aligned final week after I determined to make my white hen chili with biscuits on the aspect.

Over time, I modified one small approach in the way in which that I make small batch biscuits. As an alternative of crowding the biscuits collectively in a small pan and purposefully having the sides contact, I house them out on a baking sheet. In my expertise, they rise increased this fashion, and also you get extra crusty edges, which is the very best a part of a biscuit, for my part.

Vertical shot of homemade buttermilk biscuits stacked on top of each other.

In case you like these tremendous mushy biscuits for sopping up gravy, although, go forward and place the biscuits shut collectively on the sheet tray.

This small batch biscuit recipe makes 6 biscuits. You will get 4 biscuits on the primary roll out, after which collect the scraps to re-roll to get 2 extra biscuits. It is vital to do it this fashion fairly than roll out the dough larger and reduce out all 6 without delay so that you simply get the proper depth of dough.

The dough needs to be at the very least a ½” thick whenever you reduce out every biscuit.

Buttermilk Biscuit Elements

Overhead shot of flour, cubed butter, salt and baking soda on grey counter.
  • Flour. All-purpose, common white flour. Don’t use self-raising flour, as a result of we’re including leaveners to it.
  • Salt. Only a ½ teaspoon of positive sea salt.
  • Baking Soda. One and 1 / 4 teaspoons of baking soda. Ensure that it’s contemporary and never expired. In case you put a small quantity in a glass with vinegar, it needs to be fizzy!
  • Baking Powder. Aluminum-free baking powder, please.
  • Butter. Half a stick of unsalted butter that’s nonetheless chilly from the fridge.
  • Buttermilk. We’ll begin with a half-cup of low-fat buttermilk, however we would add an additional teaspoon or two, relying on how dry the combination is within the bowl. I actually advocate store-bought buttermilk, not making your personal or utilizing the powder.

make Buttermilk Biscuits

First, preheat the oven to 450 and line a small baking sheet with parchment paper. In a bowl, whisk collectively the flour, salt, baking soda, and baking powder.

Add the diced butter to the bowl, and reduce it in with a pastry cutter or two knives. 

You can too use a pastry blender to make sure the butter is absolutely included. It ought to seem like this when it is prepared.

Subsequent, pour within the buttermilk. Knead the dough to deliver it collectively. If it appears overly dry, add buttermilk 1 teaspoon at a time. Watch out, although, as a result of an excessive amount of buttermilk will make the biscuits not rise as excessive.

It ought to seem like this when it is able to be rolled out.

You’ll be able to both roll out or pat out the dough to a 1″ thick rectangle. Dip your 3″ biscuit or cookie cutter in flour and reduce out 4 biscuits. Collect up the scraps and gently pat them out to be able to reduce out extra biscuits.

You’ll possible get 6 biscuits from the primary reduce, and a further two whenever you re-roll the scraps. Be mild when dealing with the scraps, in any other case it’s going to have an effect on their rise.

Organize the biscuits on the pan, spaced out and never touching. Bake for 9-10 minutes, or till golden on high. Brush with additional melted butter as they arrive out of the oven for much more deliciousness.

The opposite non-negotiable right here is actual buttermilk. I do know I usually advise that it is okay to make a pretend buttermilk with entire milk and lemon juice. There are occasions when it is okay, like in my small vanilla cake for 2, and instances when it isn’t, like in my rye bread and these small batch biscuits.

Sorry to be so nitpicky, however you should utilize the remainder of the buttermilk to make my rye bread, small batch pancakes, my recipe for 4 pink velvet cupcakes, or my tremendous enjoyable home made ding dongs cupcakes!

Buttermilk has so many makes use of in my kitchen. I’ve even heard of individuals efficiently freezing it in ice dice trays to make use of at a later date, so that you all the time have that choice, too.

Honey dipper drizzling honey on stack of freshly baked buttermilk biscuits.

I am unable to consider any breakfast that would not be improved upon by some small batch biscuits, particularly if sausage gravy is concerned. When you have my second cookbook, Consolation & Pleasure: Cooking for Two, you may know that I’ve a recipe for biscuits and gravy in that e-book. That cookbook has 3 totally different recipes for biscuits, which is barely ridiculous, however do not forget: I am a Texan.

I really like serving these with my small batch strawberry jam within the spring and summer time months, or sluggish cooker apple butter within the Fall. They’re additionally very welcome for celebrating Thanksgiving for 2.

There’s hardly a time when biscuits aren’t welcome!

Simply have a look at that golden brown high and that mega-rise within the biscuits! They’re perfection!

I take advantage of all butter when making biscuits as a result of the flavour is greatest, however you should utilize half butter and half shortening on this recipe.

Suggestions for getting the right Buttermilk Biscuit

  1. Measure your components fastidiously when making biscuits! We’ve got some wiggle room with moisture, as a result of humidity varies, primarily based on the place you reside.
  2. Use a heavy hand when working within the butter, however a lightweight hand when working within the buttermilk. An excessive amount of stirring makes robust biscuits.
  3. Attempt to add the least quantity of buttermilk as attainable; an excessive amount of moisture in a biscuits makes them not rise as excessive.

What to serve with Do-it-yourself Buttermilk Biscuits

We like biscuits with salted butter and honey, however jam and whipped cream are beautiful, too. You can too make my Strawberry Shortcakes with them.

No matter you do, although, do not forget to serve them with additional butter on the aspect. Salted butter is a revelation on biscuits as a substitute of standard butter, despite the fact that this recipe is made with unsalted butter!

Storing Leftover Fluffy Buttermilk Biscuits

Do Buttermilk Biscuits freeze effectively?

You’ll be able to freeze unbaked biscuits or baked biscuits very effectively! Place unbaked biscuits on a flat sheet pan and freeze individually first. Then, transfer to a bag for simpler storage as soon as frozen. (We’re individually freezing them first so that they don’t stick collectively within the freezer). You’ll be able to freeze already baked biscuits in a freezer-safe bag for as much as 3 months. Defrost within the microwave till heat all through.

Do-it-yourself Buttermilk Biscuits FAQs

Why do you set buttermilk in biscuits?

Buttermilk is an acidic milk product that reacts with baking soda and baking powder to create tall, flaky biscuits. The acidity of buttermilk is precisely why we use it in biscuits. If we used common milk, we might have flat, boring biscuits.

What’s the distinction between buttermilk biscuits and common biscuits?

Whilst you can technically make biscuits with out buttermilk by including additional rising brokers (baking powder and baking soda), the tanginess of buttermilk is one thing that shouldn’t be missed. In case you’re going to make a biscuit, make it with buttermilk for essentially the most advanced, scrumptious taste.

Why aren’t my buttermilk biscuits fluffy?

A non-fluffy, flat biscuit might be attributable to a couple of issues: an excessive amount of liquid within the dough (resist the urge so as to add extra buttermilk to make the dough come collectively and use the warmth of your fingers and a bit extra kneading as a substitute). Over-mixing the dough may cause flat biscuits. One thing that may assist with fluffy biscuits is to bake them in a forged iron skillet touching. They can assist one another ‘climb’ increased, although this recipe doesn’t require this. Additionally, ensure that you don’t twist the cutter as you stamp out your biscuits. In case you twist to take away the cutter, you’re basically sealing the sides of the dough, stopping a excessive rise. Merely press down and carry immediately up for every reduce.

In case you like these small batch biscuits, you may like my small batch dinner rolls.

Yield: 8

Fluffy Buttermilk Biscuits

White bowl with blue linen napkin full of tall fluffy buttermilk biscuits.

Makes 8 small, fluffy 3-inch biscuits

Prep Time
25 minutes

Prepare dinner Time
10 minutes

Complete Time
35 minutes


  • 1 ⅓ cup flour
  • ½ teaspoon salt
  • ⅛ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • 4 tablespoons unsalted butter, chilled
  • ½ cup buttermilk (plus additional if wanted)


  1. Preheat the oven to 450 and line 1 / 4 sheet baking pan with parchment paper.
  2. In a small bowl, whisk collectively the flour, salt, baking soda, and baking powder.
  3. Lower the butter into small items and add it to the flour combination, slicing it in with a pastry cutter or two knives.
  4. When the entire items of fats are the scale of rice and are coated in flour, pour within the buttermilk. Knead it barely, and add extra buttermilk 1 teaspoon at a time if the biscuit dough appears dry or crumbly. Nonetheless, attempt to not add extra buttermilk, as a result of the wetter the dough, the much less the biscuits rise within the oven.
  5. Tip the dough out onto a floured counter, and knead it 3 or 4 instances to deliver it collectively.
  6. Pat it out to 1″ thick. Dip your 3″ biscuit or cookie cutter in flour and reduce out 4 biscuits. Collect up the scraps and gently pat them out to be able to reduce out 2 extra biscuits.
  7. Organize the biscuits on the pan, evenly spaced. Bake for 9-10 minutes, or till frivolously golden on high. If you’d like, brush with additional melted butter as they arrive out of the oven.

Vitamin Info:



Serving Dimension:


Quantity Per Serving:

Energy: 133Complete Fats: 6gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 2gLdl cholesterol: 16mgSodium: 390mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 3g

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