Quick and Easy Small Batch Buttermilk Biscuits

I’ve been on the hunt for a simple, small-batch buttermilk biscuit recipe for what feels like forever. Most recipes call for special tools or an endless list of ingredients I don’t usually have on hand. On top of that, many biscuit recipes include eggs—whether as a main ingredient or for an egg wash. If you’ve been following me for a while, you know I avoid poultry because my body doesn’t digest it well.

This seven-ingredient buttermilk biscuit recipe is everything I’ve been looking for: simple, quick, and delicious. While these biscuits won’t have the deep golden top that comes from an egg wash, they will deliver soft, flaky layers of goodness. Perfect for breakfast, dinner, or a quick snack!

Ingredients

• 1 cup all-purpose flour

• 1/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon sugar

• 1/2 stick butter (chilled)

• 1/2 cup buttermilk

Instructions

1. Chill the Butter

   • Place 1/2 stick of butter in the freezer for at least 30 minutes to ensure it's properly chilled.

2. Preheat the Oven

   • Preheat your oven to 375°F (190°C).

3. Mix the Dry Ingredients

   • In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.

4. Incorporate the Butter

   • Grate the chilled butter into the flour mixture using a box grater.

   • Gently fold the butter into the dry mix using a wooden spoon or your hands.

5. Add the Buttermilk

   • Pour the buttermilk into the mixture in two parts, gently folding after each addition.

   • Mix until the dough just comes together into a shaggy, slightly wet consistency.

6. Prepare the Dough

   • Lightly flour your work surface.

   • Turn the dough onto the floured surface and gently knead it a few times.

   • Fold the dough over itself several times to create layers (this step is key to flaky biscuits).

7. Shape the Biscuits

   • Roll the dough into a 1-inch thick rectangle.

   • Flour a round cookie cutter and press it into the dough (avoid twisting or turning the cutter).

   • Repeat until you have 6–8 biscuits.

8. Bake the Biscuits

   • Lightly grease a cast iron skillet or baking pan and arrange the biscuits in it.

   • Brush the tops with melted butter (or use an egg wash if preferred).

   • Bake in the preheated oven for 20–25 minutes, until the tops are lightly golden.

9. Final Touch

   • As soon as you remove the biscuits from the oven, brush them with more melted butter for that extra layer of richness.

Enjoy the Simplicity

These buttermilk biscuits are proof that comfort food doesn’t have to be complicated. With just a few basic ingredients and minimal effort, you’ll have a batch of warm, flaky biscuits ready to enjoy. Pair them with butter, jam, or your favorite gravy—or enjoy them all on their own.

Let me know how they turn out in the comments below! Do you have a go-to biscuit recipe or any tips for the perfect bake? Share them—I’d love to hear from you.