Quick Small Batch Biscuits Recipe: Tender Layered Homemade Biscuits by Donna John
There's not too many things more delicious as a hot-out-of-the-oven biscuit slathered with butter. Growing up, we ate those refrigerated canned biscuits whenever we had bacon and eggs. It wasn't breakfast without them, and we put everything on them, from butter to jelly to fruit preserves to syrup to honey to cinnamon-sugar. Now, I like to make homemade biscuits when I have the time. My only issue is that it's just the two of us now, and most biscuit recipes make a lot. My solution was this small-batch biscuit recipe that makes five biscuits!
To make these tender, layered biscuits you don't need many ingredients at all – and you probably have them already in your fridge and pantry. Here is what you need to grab to bake these biscuits for breakfast in the morning: flour, baking powder, salt, granulated sugar, butter and whole milk. The biscuit dough is rolled out and then folded again and again to create those tender layers. The biscuits bake up in the oven in less than 15 minutes.
Serve these southern-style biscuits for breakfast or brunch. You could also use them as a topping for chicken pot pie, for biscuits and gravy or even use them for strawberry shortcake.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 to 14 minutes
Total Time: 27 to 29 minutes
Servings: 5
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons granulated sugar
- 3 tablespoons unsalted butter, cold and cut into pieces
- 1/2 cup whole milk
Helpful Products
- Pie Plate
- Biscuit Cutters
- Rolling Pin
- Oven Mitts
- Butter Knife
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Mixing Bowl
- Parchment Paper
- Pastry Blender
Recipe Notes
- If the dough is too wet after adding the milk, sprinkle in a little more flour.
- A pie plate works well for this recipe.
- My mom used to cut open leftover biscuits the next day, spread them with a little butter and sprinkle on cinnamon-sugar. She'd pop them under the broiler until toasted and ooey, gooey on top. Kind of like cinnamon toast made with biscuits. So good!
- You could use gluten-free flour for a gluten-free biscuit.
- Try this recipe with buttermilk instead of whole milk.
Here's how to make it:
- Whisk together the flour, baking powder, salt and sugar together in a mixing bowl.
- Add the butter pieces and use your hands or a pastry blender to cut them into the dry ingredients. The dough should resemble coarse crumbs. Stir in the milk and mix with a fork until a dough forms (see Recipe Notes).
- Put the dough onto a floured work surface. Roll or hand-form into a 1-inch thick rectangle. Fold the rectangle in half, then over itself again, and then again (you are creating layers). Pat the dough gently and repeat, then form it into a 1-inch thick rectangle again.
- Use a biscuit cutter or the bottom of a study glass to cut the dough into five biscuits. You may need to reform the dough to cut remaining biscuits. Place the biscuits into a round baking pan or on a parchment paper-covered baking sheet.
- Bake in a preheated 425-degree F oven for about 12 to 14 minutes, or until golden brown. Serve hot from the oven with butter.
Nutrition Facts Per Serving
Calories: 164
Total Fat: 7.5g
Saturated Fat: 4.6g
Cholesterol: 19mg
Sodium: 239mg
Total Carbohydrate: 21.3g
Dietary Fiber: 0.7g
Total Sugars: 1.9g
Protein: 3g
Vitamin D: 4mcg
Calcium: 61mg
Iron: 1mg
Potassium: 144mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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