Small-Batch Buttermilk Biscuits

I'm sure these biscuits are good, but this is not a "small batch" recipe, at least not compared with my old standby biscuit recipe ("Rolled Biscuits," Joy of Cooking, 1975 edition, p. 632), which calls for 1 3/4 cups of flour. When I want a small batch of these, I halve the recipe.

Tasty and expeditious! Makes just four biscuits of a generous size, not "huge" in my book, not mingy. The dough came together easily with quantities given. When patted out the second time and before cutting, the dough was a generous 5" square. Altogether a lovely bake for a Saturday morning when there is snow on the ground. Would definitely bake these again.

Biscuits are easy to scale up or down. The proportions, by weight, are 3 parts flour, two parts liquid (dribble a little more if needed), one part fat. 1 teaspoon baking powder per cup (120 grams) of flour and salt to equal 2% of the flour weight, less if your butter and/or buttermilk have been salted. Work the fat into the flour well, but use a light hand with the dough once the liquid is added

Save the egg for frying! Coat biscuits with leftover buttermilk before baking

6 Tablespoons = 3 ounces = 85 grams

Cut into 6 instead of 4. Baked off 2 in toaster oven. Froze 4. Frozen biscuits take about 12 min in my toaster oven at 400 degrees.

Freezing unbaked biscuits lets you bake as many as you want. Flaky Buttermilk Biscuits (https://cooking.nytimes.com/recipes/1015557-flaky-buttermilk-biscuits) are awesome. Freeze stick of butter and grate it on a large-hole grater, mixing it into the dry ingredients as you go -- easier than cutting butter into flour. Pat dough out, do a couple of book folds, then pat into a rectangle and cut into 12 pieces with a sharp knife. Scooch them apart, freeze and bag. Add 2-3 min to the baking time.

This most definitely is not small batch. The ingredients are nearly identical to Mark Bittman’s excellent recipe for TEN biscuits. I’m sure they are delicious but it’s really just 4 enormous biscuits. Don’t kid yourself.

if using salted butter eliminate salt if using milk instead of crean increase butter 2 Large Biscuits: INGREDIENTS: 1/2 C less 3 tsp all-purpose flour 2 TBS cake flour 1/8 tsp salt 1 tsp scant baking powder 1/16 tsp soda 1TBS 1tsp sweet butter 1/3 C cream (milk OK as is buttermilk) DIRECTIONS Preheat oven 450°F Mix dry ingredients in a bowl Work butter into flour add liquid, mix knead 3-4 times Make 1 large 3 in or 2-1&1/2 inch biscuit Bake on parchment paper 450° 15 -20 min

I saw Erin’s post on Instagram, and on a whim, decided to make these biscuits to go with dinner. We didn’t have buttermilk so I mixed 1T lemon juice /1c whole milk. I ended up using just over 3/4c liquid. The biscuits turned out great - came together easily, baked beautifully in my cast iron skillet, and have wonderful flavor.

Looks tempting with frigid weather bearing down on us For the past year or so, I've been sub'ing plain yogurt for butter in various recipes. Pancakes for instance....butter goes "on" the pancakes but not in them The challenge now, small batch butter flavored yogurt biscuits The polar express is plopping on top of us for days, there's time to figure it out

These are excellent. I made them with two changes. First, onto a large plate cut the 84 grams of butter into small pieces or grate the butter (large holes of box grater). Freeze the butter for 30 minutes. Second, in step 5, "fold into quarters" will produce rounded sides making the biscuits lopsided. Instead, cut the rectangle's longer length in half (with a bench knife); lay one half on the other half. Turn the result 90 degrees, and do this again. Then do the final press.

This is the same as my recipe for 6-8 biscuits, just cutting out larger biscuits.

Since I am not from USA I would love to know the weight of 6 tablespoons of butter. I'm just not used to not having metric figures.

I made these biscuits with almond milk in place of the buttermilk (didn't feel like running to the store for 1 ingredient) and think they turned out nice. Satisfied my Sunday morning biscuit craving, without having a ton of left overs. I think they are big biscuits, and I actually might cut the recipe in half next time.