Small-Batch Buttermilk Biscuits

buttermilk biscuits with whipped honey
Photo: David Malosh
Prep Time:
15 mins
Total Time:
35 mins

A universal truth about biscuits: They're always best straight from the oven. Our classic one-bowl recipe comes together in a flash and makes four perfect, pillowy portions. Top them with whipped honey and softened butter and relish in this fine example of Southern comfort food.


  • 1 ½ cups unbleached all-purpose flour

  • 2 teaspoons sugar

  • ½ teaspoon kosher salt (we use Diamond Crystal)

  • 1 ¼ teaspoons baking powder

  • ¼ teaspoon baking soda

  • 6 tablespoons cold unsalted butter, cut into pieces

  • ½ cup cold buttermilk, plus more for brushing

  • Whipped honey and salted butter, for serving


  1. Preheat oven to 450°F. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Toss butter into flour mixture to evenly coat, then work between your fingers to incorporate butter into mixture.

  2. Drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 5-by-7-inch rectangle, about 3/4 inch thick. Fold dough in half, turn 90 degrees, and fold again.

  3. Press dough into a 5-inch square, about 1 inch thick. Use a serrated knife to cut into 4 equal biscuits and separate, so there are a few inches between formed biscuits. Brush tops with buttermilk.

  4. Bake until biscuits are puffed and golden and hollow-sounding when tapped on bottoms, 16 to 20 minutes. Transfer to a basket lined with a clean kitchen towel to keep warm. Serve with honey and salted butter.

Cook's Notes

For extra loft, use a serrated knife to trim the edges of the dough before cutting it into four pieces. This allows more steam to escape and ensures that the biscuits expand as much as possible in the oven.

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