Small Batch Buttermilk Biscuits

Perfect for Two: These Small Batch Buttermilk Biscuits Taste Like Southern Love

There’s something almost sacred about warm, flaky buttermilk biscuits fresh from the oven—especially when they’re made in a small batch, just enough for two. I can’t count the number of cozy Saturday mornings I’ve spent sipping coffee while a tray of these golden beauties baked in my oven. The aroma alone is like a love letter from the South—rich, buttery, and downright comforting.

In this post, I’m sharing my tried-and-true buttermilk biscuits small batch recipe that I’ve been making for years. It’s an easy, quick recipe that’s perfect for two, with no rolling pin required (yes, they’re drop biscuits!). These are light, fluffy, and flaky with a golden crust that gives way to a tender inside. Whether you're preparing a romantic breakfast in bed or treating yourself to a solo brunch, this is one recipe that never disappoints.

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Why Small Batch Buttermilk Biscuits Are a Game Changer

When you're cooking for one or two, making a dozen biscuits just doesn’t make sense. Not only does it lead to leftovers that go stale by the next day, but large batches also require more time, cleanup, and ingredients.

A small batch means:

Less waste.

Faster prep.

Fresher taste every time.

If you're someone who bakes as a form of self-care (like I do), this recipe for two is perfect. It lets you enjoy the process without the commitment of a huge yield.

The Ingredients (and Why Each One Matters)

The beauty of this recipe is in its simplicity. You likely have most of these ingredients on hand already, but it's the ratios and the technique that make them shine.

Ingredients (Yields 4–6 biscuits):

1 cup all-purpose flour

1½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

3 tablespoons cold unsalted butter, cut into small cubes

½ cup cold buttermilk

Why Buttermilk?

Buttermilk isn’t just a Southern tradition—it’s science. The acid in buttermilk reacts with baking soda and powder, helping the biscuits rise beautifully while lending that signature tangy flavor.

Tip: If you don’t have buttermilk, mix ½ cup of milk with 1½ teaspoons of white vinegar or lemon juice, let it sit for 5 minutes, and you’ve got a great substitute.

How to Make Small Batch Buttermilk Biscuits – Step by Step

1. Preheat your oven to 425°F (218°C). Line a small baking sheet with parchment paper.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

4. Stir in the buttermilk just until combined—do not overmix! The dough will be slightly sticky.

5. Use a spoon to drop the dough onto your baking sheet, forming 4–6 even mounds.

6. Optional: Brush the tops with melted butter or extra buttermilk for a golden finish.

7. Bake for 12–15 minutes, or until the tops are lightly browned and crisp.

8. Let cool slightly before serving.

Drop Biscuits vs. Rolled Biscuits: Why I Love the Drop Method

Drop biscuits are underrated. They’re fast, rustic, and incredibly forgiving. No rolling, no cutting, no stress—just mix, scoop, and bake.

While rolled biscuits have their place, drop biscuits are perfect for beginners or anyone short on time. Plus, they bake up with those dreamy craggy tops that catch melted butter just right.

Product Spotlight: Essentials for Biscuit Baking

As someone who has tested this homemade biscuit recipe dozens of times, I’ve found that a few key tools really elevate the experience. Here are my top three Amazon recommendations:

1. OXO Good Grips Stainless Steel Dough Blender

This dough blender makes cutting butter into flour effortless. The soft grip feels great in your hand, and the sturdy stainless steel blades handle cold butter like a dream.

Grab the OXO Dough Blender on Amazon – Make mixing biscuit dough a breeze!

2. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Even heat distribution = perfectly baked biscuits. This heavy-duty sheet pan is my go-to for everything from cookies to biscuits.

Order the Nordic Ware Sheet Pan here – Say goodbye to burnt bottoms!

3. Lodge Cast Iron Skillet, 8-Inch

For biscuits with extra-crispy bottoms and soft, steamy centers, I love baking them in a preheated cast iron skillet. It adds that rustic Southern charm and unbeatable texture.

Get the Lodge 8-Inch Skillet now – It’s a kitchen staple you'll use forever!

Tips for the Best Texture – Flaky Outside, Fluffy Inside

Here are a few of my personal baking tricks that consistently deliver bakery-level biscuits at home:

Use Cold Ingredients

Keep your butter and buttermilk chilled right up until mixing. Cold fat creates steam in the oven, which leads to those coveted flaky layers.

Don’t Overmix the Dough

The less you handle it, the lighter your biscuits will be. Overmixing activates the gluten, leading to tough biscuits.

Bake in a Hot Oven

A high temp (425°F) helps the biscuits puff up fast and develop that golden crust.

Use Cast Iron for Crispy Bottoms

As mentioned earlier, a cast iron skillet helps achieve those golden, slightly crispy bottoms. I often preheat my skillet in the oven before scooping the dough in—it’s a game changer.

Serving Suggestions – Because Biscuits Deserve the Best

Once they’re out of the oven, these homemade biscuits are like a blank canvas. Here are a few favorite ways I enjoy them:

Spread with honey butter or whipped cinnamon butter

Split and filled with fried eggs and bacon for a mini breakfast sandwich

Served alongside creamy sausage gravy (for a full Southern breakfast moment)

Paired with strawberry preserves and fresh fruit for a light, sweet brunch

They’re equally amazing with sweet or savory toppings, which makes them incredibly versatile.

Why This is the Best Small Batch Biscuit Recipe for Two

Let’s recap. This recipe is:

Quick: Ready in under 20 minutes.

Easy: No rolling pin, no special tools required.

Small Batch: Perfectly portioned so nothing goes to waste.

Flaky + Fluffy: The texture is exactly what you want in a biscuit.

Homemade with love: That “just-baked” taste you can’t buy in a store.

I’ve made this recipe dozens of times and tweaked every step to ensure consistency, flavor, and texture. Every time I pull them from the oven, I feel that same sense of satisfaction and warmth. They’re humble, yes—but absolutely the best kind of comfort food.

Final Thoughts

Baking biscuits is one of those small rituals that makes a morning feel special. Whether you're making breakfast for your partner, brunch with a bestie, or simply treating yourself to a moment of peace, these small batch buttermilk biscuits are the real deal.

So go ahead—brew that coffee, preheat the oven, and get ready to fall in love one flaky bite at a time. If you make this recipe, I’d love to hear how it turned out! Share your biscuit pics and tag me—I never get tired of seeing these golden rounds of happiness on someone else’s table.

Let’s connect! Have a biscuit-baking question or twist you want to try? Drop it in the comments below.