![\"White](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2018\/09\/Buttermilk-Biscuits-13.jpg\")
<\/figure>\n\n\n\nThis is a Tried and True recipe for Buttermilk Biscuits!<\/h2>\n\n\n\n
Today, I’m updating this recipe with new photos since I photographed it in 2011, but I have to say–I never left this recipe.<\/p>\n\n\n\n
I’ve made it for years, and each time I pulled up the recipe on my own site, the overly yellow photos made me cringe. But, since I usually make this recipe in the early morning hours before my family wakes up, I never had enough natural light to re-photograph them. The stars aligned last week when I decided to make my white chicken chili<\/strong><\/span><\/a> with biscuits on the side.<\/p>\n\n\n\n Over time, I changed one small technique in the way that I make small batch biscuits. Instead of crowding the biscuits together in a small pan and purposefully having the edges touch, I space them out on a baking sheet. In my experience, they rise higher this way, and you get more crusty edges, which is the best part of a biscuit, in my opinion.<\/p>\n\n\n\n If you like those super soft biscuits for sopping up gravy, though, go ahead and place the biscuits close together on the sheet tray.<\/p>\n\n\n\n This small batch biscuit recipe makes 6 biscuits. You’ll get 4 biscuits on the first roll out, and then gather the scraps to re-roll to get 2 more biscuits. It’s important to do it this way rather than roll out the dough bigger and cut out all 6 at once so that you get the correct depth of dough.<\/p>\n\n\n\n The dough should be at least a 1\/2″ thick when you cut out each biscuit.<\/p>\n\n\n\n First, preheat the oven to 450 and line a small baking sheet with parchment paper. In a bowl, whisk together the flour, salt, baking soda, and baking powder.<\/p>\n<\/div>\n\n\n\n Add the diced butter to the bowl, and cut it in with a pastry cutter or two knives. <\/p>\n<\/div>\n<\/div>\n\n\n\n You can also use a pastry blender to ensure the butter is fully incorporated. It should look like this when it’s ready.<\/p>\n<\/div>\n\n\n\n Next, pour in the buttermilk. Knead the dough to bring it together. If it seems overly dry, add buttermilk 1 teaspoon at a time. Be careful, though, because too much buttermilk will make the biscuits not rise as high.<\/p>\n<\/div>\n<\/div>\n\n\n\n It should look like this when it’s ready to be rolled out.<\/p>\n<\/div>\n\n\n\n You can either roll out or pat out the dough to a 1″ thick rectangle. Dip your 3″ biscuit or cookie cutter in flour and cut out 4 biscuits. Gather up the scraps and gently pat them out in order to cut out more biscuits.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n You will probable get 6 biscuits from the first cut, and an additional two when you re-roll the scraps. Be gentle when handling the scraps, otherwise it will affect their rise.<\/p>\n<\/div>\n\n\n\n Arrange the biscuits on the pan, spaced out and not touching. Bake for 9-10 minutes, or until golden on top. Brush with extra melted butter as they come out of the oven for even more deliciousness.<\/p>\n<\/div>\n<\/div>\n\n\n\n The other non-negotiable here is real buttermilk. I know I typically advise that it’s okay to make a faux buttermilk with whole milk and lemon juice. There are times when it’s okay, like in my small vanilla cake for two<\/strong><\/span><\/a>, and times when it’s not, like in my rye bread<\/strong><\/span><\/a> and these small batch biscuits.<\/p>\n\n\n\n Sorry to be so nitpicky, but you can use the rest of the buttermilk to make my rye bread<\/strong><\/span><\/a>, small batch pancakes<\/strong><\/span><\/a>, my recipe for 4 red velvet cupcakes<\/strong><\/span><\/a>, or my super fun homemade ding dongs<\/strong><\/span><\/a> cupcakes!<\/p>\n\n\n\n Buttermilk has so many uses in my kitchen. I’ve even heard of people successfully freezing it in ice cube trays to use at a later date, so you always have that option, too.<\/p>\n\n\n\n I can’t think of any breakfast that wouldn’t be improved upon by some small batch biscuits, especially if sausage gravy is involved. If you have my second cookbook, Comfort & Joy: Cooking for Two<\/strong><\/span><\/a>, you’ll know that I have a recipe for biscuits and gravy in that book. That cookbook has 3 different recipes for biscuits, which is slightly ridiculous, but don’t forget: I’m a Texan.<\/p>\n\n\n\n I love serving these with my small batch strawberry jam<\/strong><\/span><\/a> in the spring and summer months, or slow cooker apple butter<\/strong><\/span><\/a> in the Fall. They’re also very welcome for celebrating Thanksgiving for two<\/strong><\/span><\/a>.<\/p>\n\n\n\n There’s hardly a time when biscuits aren’t welcome!<\/p>\n\n\n\n Just look at that golden brown top and that mega-rise in the biscuits! They’re perfection!<\/p>\n\n\n\n I use all butter when making biscuits because the flavor is best, but you can use half butter and half shortening in this recipe.<\/p>\n\n\n\n We like biscuits with salted butter and honey, but jam and whipped cream are lovely, too. You can also make my Strawberry Shortcakes<\/a> with them.<\/p>\n\n\n\n Whatever you do, though, don’t forget to serve them with extra butter on the side. Salted butter is a revelation on biscuits instead of regular butter, even though this recipe is made with unsalted butter!<\/p>\n\n\n\n You can freeze unbaked biscuits or baked biscuits very well! Place unbaked biscuits on a flat sheet pan and freeze individually first. Then, move to a bag for easier storage once frozen. (We’re individually freezing them first so they don’t stick together in the freezer). You can freeze already baked biscuits in a freezer-safe bag for up to 3 months. Defrost in the microwave until warm throughout.<\/p>\n\n\n\n Buttermilk is an acidic milk product that reacts with baking soda and baking powder to create tall, flaky biscuits. The acidity of buttermilk is exactly why we use it in biscuits. If we used regular milk, we would have flat, boring biscuits.<\/p> <\/div> While you can technically make biscuits without buttermilk by adding extra rising agents (baking powder and baking soda), the tanginess of buttermilk is something that shouldn’t be missed. If you’re going to make a biscuit, make it with buttermilk for the most complex, delicious flavor.<\/p> <\/div> A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits. Something that can help with fluffy biscuits is to bake them in a cast iron skillet touching. They can help each other ‘climb’ higher, though this recipe does not require this. Also, be sure that you do not twist the cutter as you stamp out your biscuits. If you twist to remove the cutter, you’re essentially sealing the edges of the dough, preventing a high rise. Simply press down and lift directly up for each cut.<\/p> <\/div> <\/div>\n\n\n\n If you like these small batch biscuits, you might like my small batch dinner rolls<\/u><\/b><\/a>.<\/p>\n\n\n![\"Vertical](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2018\/09\/Buttermilk-Biscuits-14.jpg\")
<\/figure>\n\n\n\nButtermilk Biscuit Ingredients<\/h2>\n\n\n\n
![\"Overhead](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2018\/09\/Buttermilk-Biscuits.jpg\")
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How to make Buttermilk Biscuits<\/h2>\n\n\n\n
![\"Clear](\"https:\/\/www.dessertfortwo.com\/wp-content\/uploads\/2018\/09\/Buttermilk-Biscuits-3.jpg\")
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<\/figure>\n\n\n\nHomemade Buttermilk Biscuits Recipe Tips<\/h2>\n\n\n\n
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What to serve with Homemade Buttermilk Biscuits<\/h2>\n\n\n\n
Storing Leftover Fluffy Buttermilk Biscuits<\/h2>\n\n\n\n
Do Buttermilk Biscuits freeze well?<\/h3>\n\n\n\n
Homemade Buttermilk Biscuits FAQs<\/h2>\n\n\n\n