Do-it-yourself Buttermilk Biscuits from Scratch

Small batch biscuits for 2! This recipe makes the lightest, fluffiest do-it-yourself all-butter biscuits, small batch model! You may make 6, or double the recipe to make one dozen.

It is a Tried and True recipe for Buttermilk Biscuits!

Right this moment, I am updating this recipe with new pictures 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 pictures 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 once I determined to make my white rooster chili with biscuits on the facet.

Over time, I modified one small approach in the best way that I make small batch biscuits. As a substitute 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 greater this fashion, and also you get extra crusty edges, which is the perfect a part of a biscuit, in my view.

Should 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 essential to do it this fashion somewhat than roll out the dough larger and lower out all 6 without delay so that you just get the proper depth of dough.

The dough must be at the very least a ½” thick once you lower out every biscuit.

Buttermilk Biscuit Components

• 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 wonderful sea salt.
• Baking Soda. One and 1 / 4 teaspoons of baking soda. Ensure it’s recent and never expired. Should you put a small quantity in a glass with vinegar, it must 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’d 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 individual or utilizing the powder.

How one can make Buttermilk Biscuits

The opposite non-negotiable right here is actual buttermilk. I do know I sometimes advise that it is okay to make a fake 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 is not, like in my rye bread and these small batch biscuits.

Sorry to be so nitpicky, however you should use the remainder of the buttermilk to make my rye bread, small batch pancakes, my recipe for 4 pink velvet cupcakes, or my tremendous enjoyable do-it-yourself 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 at all times have that possibility, too.

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 will know that I’ve a recipe for biscuits and gravy in that e-book. That cookbook has 3 completely different recipes for biscuits, which is barely ridiculous, however do not forget: I am a Texan.

I like serving these with my small batch strawberry jam within the spring and summer time months, or gradual 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 use half butter and half shortening on this recipe.

Suggestions for getting the right Buttermilk Biscuit

1. Measure your substances rigorously when making biscuits! We’ve 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 light-weight hand when working within the buttermilk. An excessive amount of stirring makes powerful biscuits.
3. Attempt to add the least quantity of buttermilk as potential; 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 may also make my Strawberry Shortcakes with them.

No matter you do, although, do not forget to serve them with further butter on the facet. Salted butter is a revelation on biscuits as a substitute of normal 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 in order 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

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