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4 from 1 vote

Small Batch Skillet Buttermilk Biscuits

A quick and easy buttermilk biscuit recipe perfect for brunch for 2 or 5 small biscuits throughout the week
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: bread, Breakfast
Cuisine: American
Keyword: baking


  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3 tbsp butter cut into small pieces and frozen for at least 15 minutes
  • 1/2 cup buttermilk very cold


  • Heat the oven to 450°F.
  • In a food processor, blitz together the flour, baking powder, salt, baking soda, and butter until it resembles coarse crumbs. Add the buttermilk and mix until it just comes together.
  • Turn out the mix onto a floured board and fold until everything comes together as a dough. Shape in a rough square then cut into 4. Or, you can trim the sides and form one extra biscuit from the trimmings.
  • Brush the tops with butter. Place in a lightly buttered/oiled cast iron pan or on a baking sheet and bake until golden brown on top, 15-18 minutes.
  • Remove and let cool slightly before enjoying. Keep them on the counter in a container if you don't finish them right away. If they're going to last longer than 2 days, pop them in the fridge, then lightly toast to revive. Enjoy!


If you don’t have buttermilk, use a simple substitute of a scant 1/2 cup milk with 1.5 tsp white vinegar.