Small Batch Buttermilk Biscuits

Tender, flaky, buttery biscuits warm from the oven…exactly what you need on a Saturday morning! These small batch buttermilk biscuits make exactly five biscuits!

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 23 minutes

Total Time: 53 minutes

Servings: 5 biscuits

Calories: 266 kcal per serving

Ingredients

170 grams - all-purpose flour
1 ½ teaspoons - granulated sugar
1 ½ teaspoons - baking powder
½ tsp - salt
84 grams - unsalted butter
124 grams - buttermilk

Instructions

In a bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes and add to the flour mixture. Beat on low-medium speed until the butter is nearly pea-sized. It's okay to have a few bigger chunks.
Then, pour in the buttermilk and mix until just combined.
Transfer the dough to a lightly floured surface and pat into a rough rectangle. Fold the dough over onto itself and gently roll out to about ½'' tall. Repeat this one more time.
Cut the dough into five equal pieces or use a 2 ½'' round biscuit cutter and place on a parchment paper lined baking sheet. Freeze the biscuits for about 20 minutes.
Near the end of the freeze time, preheat the oven to 425 degrees F. Brush the tops of the bicuits with buttermilk and bake for 18-20 minutes until they are golden brown.

Nutrition