Easy Small Batch Biscuits
These Easy Small Batch Biscuits are tender, flaky, and ready in about 20 minutes, perfect for a quick breakfast for two.
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder Ensure it's fresh for the best rise.
- 1/2 teaspoon salt
Wet ingredients
- 2 tablespoons unsalted butter, cold and cubed Cold butter is key for flakiness.
- 1/2 cup milk Whole milk is best for richness.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet or lightly grease it.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter and cut into the flour until it resembles coarse crumbs.
- Pour in the milk and stir until the dough just comes together. Do not overmix.
- Turn the dough onto a floured surface and gently knead it a few times.
- Pat or roll the dough to about 1 inch thick, cut out rounds with a biscuit cutter.
- Place the rounds on the prepared baking sheet and bake for 12–15 minutes until golden.
Notes
Storage: Store cooled biscuits in an airtight container for up to 2 days, refrigerated for up to 5 days, or freeze for up to 3 months. Reheat in the oven for best texture.