Our weekends just aren’t complete without biscuits. This easy Small Batch Perfect Biscuits recipe yields six perfect biscuits without the use of buttermilk. Breakfast accomplished.
Two years ago I shared my favorite biscuit recipe and over 100k pins later, it remains one of most popular posts on my site. I decided to share this small batch recipe today because sometimes 12 biscuits is just too many 🙂
This recipe yields six biscuits which is the perfect amount for our family. The biscuits are light, buttery and flaky – truly perfect.
This recipe doesn’t call for buttermilk which is a good thing because I rarely have any 🙂 If you happen to have buttermilk on hand, go ahead and substitute it for the milk if you like.
One of our favorite ways to eat biscuits is with sausage gravy. This recipe remains the single most requested recipe in my home. #notjoking
Perfect with a little butter and some homemade jelly or pumpkin butter, this is most definitely a breakfast treat you don’t want to miss.
- 1½ cups + 3 Tbls all-purpose flour
- 5 tsp sugar
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp cream of tartar
- 6 Tbls COLD butter
- 1 egg, lightly beaten
- ½ cup milk
- Preheat oven to 450 degrees.
- Combine the dry ingredients and use a pastry cutter to cut the butter in. You're looking for small, pea-sized pieces of butter throughout the dough.
- Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it.
- Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. Sprinkle additional flour if necessary.
- Roll or pat the dough out to ¾ - 1 inch thickness and cut with a biscuit cutter or glass.
- Place the biscuits on a lightly greased baking sheet and bake for 8-10 minutes or until golden brown.
- For extra yumminess, brush the tops of the biscuits with melted butter...