Small Batch Buttermilk Biscuits
Tender, flaky, buttery biscuits warm from the oven…exactly what you need on a Saturday morning! These small batch buttermilk biscuits make exactly five biscuits!
Ingredients
- 170 g all-purpose flour
- 1 ½ teaspoon granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 84 g unsalted butter, cold
- 124 g buttermilk, cold, plus more for brushing
Instructions
- In a bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt.
- Cut the cold butter into small cubes and add to the flour mixture. Beat on low-medium speed until the butter is nearly pea-sized. It's okay to have a few bigger chunks.
- Then, pour in the buttermilk and mix until just combined.
- Transfer the dough to a lightly floured surface and pat into a rough rectangle. Fold the dough over onto itself and gently roll out to about ½'' tall. Repeat this one more time.
- Cut the dough into five equal pieces or use a 2 ½'' round biscuit cutter and place on a parchment paper lined baking sheet. Freeze the biscuits for about 20 minutes.
- Near the end of the freeze time, preheat the oven to 425 degrees F. Brush the tops of the bicuits with buttermilk and bake for 18-20 minutes until they are golden brown.
Notes
- Temperature is key! Only use very cold butter and buttermilk.
- You can mix the dough together with your hands, but an electric mixer will ensure that everything stays cold.
- Do not over mix the dough! Beat the butter cubes in until they are nearly pea-sized. Mix the buttermilk in until it is just combined.
- Pop the cut out dough into the freezer for about 20 minutes before baking to ensure that they hold their shape and bake up tall!
Nutrition Facts
Serving: 1biscuit | Calories: 265kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 388mg | Potassium: 74mg | Fiber: 1g | Sugar: 3g | Vitamin A: 461IU | Calcium: 108mg | Iron: 2mg
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