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Small Batch Buttermilk Biscuits

This recipe for small batch buttermilk biscuits is super easy to make, requires minimal ingredients, and turns out perfect every single time. If you want an easy beginner biscuit recipe, this is for you. 

Small Batch Buttermilk Biscuits

When Derek and I got married I had probably never eaten a homemade biscuit in my entire life. I then decided that was absolutely the moment I needed to learn how to make a biscuit. This recipe was the very first biscuit recipe I ever made, and it's the only one I've ever baked since. There are a lot of complicated ways to make biscuits online, but these turn out great every time with minimal effort. 

Small Batch Buttermilk Biscuits:

These small batch buttermilk biscuits are perfect for a quick family meal. The recipe yields six biscuits and you could use them as a side with dinner, for biscuits and gravy, or to make breakfast sandwiches. The possibilities really are endless. 

I like this recipe because it uses shortening instead of butter. The benefit to shortening is that it's always at room temperature so you don't have to pull butter from the fridge and wait for it to soften before baking. To make these biscuits you sift all the dry ingredients together in a large bowl. Next add in the shortening by mixing it in with two forks. Keep mixing until it resembles coarse meal. Slowly stir in the milk until a dough forms and all the flour pulls away from the sides of the bowl.

Don't over mix the dough, and turn it out of the bowl on a floured surface. Use a biscuit cutter to cut out the biscuits. Brush some melted butter on the tops and bottoms of the biscuits, and bake in a dish so that they're all touching each other on the sides. Bake in the oven for 12 minutes until golden brown. 

Small Batch Buttermilk Biscuits

Tips for Making the Perfect Biscuits:

  • Use a real biscuit cutter and not the mouth of a glass. A biscuit cutter is specifically sharp enough to cut through the dough. Using a glass will compress and seal the edges so your biscuits don't get a high enough rise in the oven. 
  • Buttering the top and bottom of the biscuits helps them to have the perfect slight crisp when baked in the oven on high heat.
  • Do not knead the dough. At all. This will over mix and overwork the dough. Once it's mixed pat it flat (about 1 inch thick) with your hands on a floured counter and simply cut them out. 

Kitchen Tools for Small Batch Buttermilk Biscuits:

Biscuits definitely require a few key tools to ensure you get perfect biscuits every time. To make the perfect small batch buttermilk biscuits you will need: 

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