Homemade Biscuits for Two
These quick, flaky biscuits make a perfect small-batch solution for a cozy breakfast or side without leftovers.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute half for whole-wheat pastry flour.
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 tablespoons unsalted butter, cold and cubed Can use vegetable shortening for a slightly different texture.
- 1/2 cup milk Whole milk is best for tenderness; can use buttermilk or milk with 1 tsp lemon juice.
Instructions
Preparation
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the cold, cubed butter and cut into the flour until the mixture resembles coarse crumbs with pea-sized butter bits.
- Pour in the milk and stir gently with a fork until the dough just comes together and is slightly shaggy.
- Turn the dough onto a lightly floured surface and fold gently a few times until it holds together.
- Pat or roll the dough to about 1-inch thickness.
- Use a 2–3 inch biscuit cutter or a glass to cut rounds, pressing straight down without twisting.
- Place the rounds on the baking sheet and bake for 10–12 minutes until golden brown.
- Brush with melted butter if desired and serve warm.
Notes
Store cooled biscuits in an airtight container for up to 24 hours at room temperature, or refrigerate for up to 2 days. Freeze individually wrapped biscuits for up to 2 months. Reheat in a 350°F oven for 5-10 minutes or microwave for 15-20 seconds.