Small Batch Perfect Biscuits
Our weekends just aren't complete without a batch of soft, flaky biscuits. This easy Small Batch Biscuits recipe yields six perfect biscuits without the use of buttermilk. Breakfast accomplished.
Servings 6 biscuits
- 1 1/2 cups all-purpose flour
- 3 tbsp all-purpose flour additional
- 5 tsp sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp cream of tartar
- 6 tbsp butter cold
- 1 egg lightly beaten
- 1/2 cup milk
Preheat oven to 450 degrees.
Combine the dry ingredients and use a pastry cutter to cut the butter in. (You can alternatively grate the frozen butter.) 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 3/4 - 1 inch thickness and cut with a biscuit cutter or glass.
Place the biscuits on a lightly greased or parchment-lined baking sheet and bake for 8 to 10 minutes or until golden brown.
For extra yumminess, brush the tops of the biscuits with melted butter.
Calories: 268kcal | Carbohydrates: 32g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 220mg | Potassium: 280mg | Fiber: 1g | Sugar: 5g | Vitamin A: 427IU | Calcium: 107mg | Iron: 2mg