Homemade Buttermilk Biscuits For Two
These buttermilk biscuits for two are buttery, tall, and full of pillowy soft layers. You only need a few ingredients to make the all-butter homemade flaky biscuits.
Servings: 6 3-Inch Biscuits
Calories: 440kcal
Equipment
- Rolling Mat optional
Ingredients
- 2 cups all purpose flour plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground black pepper optional
- 7 tablespoons unsalted butter, cold
- 1 cup buttermilk, cold reserve and set aside 1 tablespoon
- 1 tablespoon honey or any sweetener
Instructions
- Using a box cheese grater, grate the cold butter onto a piece of parchment paper. Put the grated butter in the freezer until ready to use.
- In a liquid measuring cup, measure out the buttermilk. Place it in the refrigerator until ready to use. See Notes for Homemade Buttermilk.
- Preheat oven to 425F degrees and adjust the oven rack to the middle position.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon ground black pepper
- Add the chilled butter shavings to the flour and stir until all the pieces are coated with flour.7 tablespoons unsalted butter, cold
- Reserve 1 tablespoon of buttermilk to brush over the top of the biscuits.
- Make a well in the center of the flour mixture. Add the honey and 2/3 of the buttermilk to the dry ingredients. Mix gently and add more buttermilk as needed until the dough is coarse and crumbly and starts to pull away from the sides of the bowl. You don't want the dough to be too wet, and you may not need all of the buttermilk.1 cup buttermilk, cold, 1 tablespoon honey
- Pour the dough out onto a lightly floured work surface. Using your hands, gently work the dough together and form into a rough rectangle. If the dough is sticky, lightly flour the top of the dough. Tip - I provide a link above for the rolling mat I like to use to form and cut the biscuits. It sticks to the countertop and makes clean-up easy!
- Once the dough has come together, fold the dough in half. With your fingertips, gently flatten the dough. Rotate the dough 90 degrees and fold in half again, gently flattening the layers again. Repeat this step 2 to 3 more times. Keep the surface lightly floured to avoid the dough sticking to your work surface. The folding and rotating is what creates the flaky layers in the biscuits,
- Flatten the dough to approximately 3/4 to 1 inch thick. Dip the biscuit cutter into flour. Starting in one of the corners of the dough, gently press the biscuit cutter straight down - making close cuts to get as many biscuits as you can before having to re-work the dough. Note - The number of biscuits you get will depend on how thick your dough is and what size biscuit cutter you use. Re-flatten and cut any remaining dough.
- Place the biscuits close to each other, but not touching, on the baking sheet. With a pastry brush, brush the reserved buttermilk on top of each biscuit.
- Bake the biscuits until the tops are golden brown, about 18 to 22 minutes.
- Remove from the oven and serve warm! You can also brush on some melted butter or honey before serving.
Notes
- Serving Size - You can easily double this recipe.
- Homemade Buttermilk - Pour a tablespoon of vinegar or lemon juice into a liquid measuring cup, then pour milk to the 1 cup mark. Stir and let it sit in the refrigerator for at least 10 minutes before using. I prefer whole milk, but 2% will also work.
- Cold Butter - Butter is a key ingredient in this recipe, and it needs to be VERY cold before using.
- Grate the Butter - Grating the butter is a great way to get small pieces of butter evenly distributed into your dough. A pastry cutter will work as well, just cut the butter into tablespoons before using.
- Work by Hand - I do not use a rolling pin because I don't want to overwork the dough or melt the butter. The folding and flattening technique is an easy alternative and it gives you more control of the dough and its thickness.
- Storage - Store leftover biscuits at room temperature. You can put them in a paper bag, large zipper bag, or covered container.
Nutrition
Calories: 440kcal | Carbohydrates: 65g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 595mg | Potassium: 147mg | Fiber: 2g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 0.02mg | Calcium: 102mg | Iron: 4mg