small-batch biscuits

Here’s the full recipe for small-batch biscuits:


  • 3/4 cup self-rising flour
  • 1/2 cup heavy cream
  • Melted margarine or butter for brushing


  1. Preheat your oven to 500°F (260°C). Grease a baking sheet or line it with parchment paper.
  2. In a mixing bowl, spoon the self-rising flour and level it off. Be sure to use self-rising flour for this recipe as it contains the necessary leavening agents.
  3. Pour in the heavy cream and stir until a soft dough forms. If the dough seems too stiff, you can add a little more cream, but be careful not to overwork the dough.
  4. Transfer the dough onto a floured surface. Gently knead the dough a few times until it comes together.
  5. Divide the dough into 3 regular-sized biscuits. If you prefer smaller biscuits, you can divide the dough into 4 portions, or if you prefer larger biscuits, divide it into 2 portions.
  6. Place the biscuits onto the prepared baking sheet, leaving some space between each biscuit.
  7. Brush the tops of the biscuits with melted margarine or butter.
  8. Bake in the preheated oven for 8-10 minutes, or until the biscuits are golden brown and cooked through.
  9. Once baked, remove the biscuits from the oven and brush them with melted butter again for extra flavor and shine.
  10. Serve the biscuits warm as a delightful accompaniment to your meal.

Enjoy your freshly baked small-batch biscuits! They’re perfect for when you’re cooking for one or two people.

Certainly! Here are some popular questions and their answers related to small-batch biscuits:

  1. Can I use regular flour instead of self-rising flour for small-batch biscuits?
    • While self-rising flour contains baking powder and salt, regular flour does not. If you don’t have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of all-purpose flour.
  2. Can I use milk instead of heavy cream for small-batch biscuits?
    • Yes, you can substitute milk for heavy cream in biscuit recipes. However, heavy cream contributes to a richer and more tender texture. If using milk, you may need to adjust the amount slightly to achieve the desired dough consistency.
  3. How do I prevent small-batch biscuits from spreading too much during baking?
    • To prevent biscuits from spreading too much, it’s important not to overwork the dough. Handle the dough gently and avoid excessive kneading. Additionally, make sure your oven is fully preheated to the specified temperature before baking.
  4. Can I freeze small-batch biscuit dough for later use?
    • Yes, you can freeze small-batch biscuit dough for later use. Shape the biscuits as directed, then place them on a baking sheet and freeze until firm. Once frozen, transfer the biscuits to a freezer bag or container. When ready to bake, simply place the frozen biscuits on a baking sheet and bake according to the recipe instructions, adding a few extra minutes to the baking time.
  5. How do I store leftover small-batch biscuits?
    • Store leftover biscuits in an airtight container at room temperature for up to 2-3 days. To reheat, place the biscuits on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
  6. What can I serve with small-batch biscuits?
    • Small-batch biscuits are versatile and can be served alongside various dishes such as soups, stews, chili, fried chicken, or as part of a breakfast spread with jam, honey, or gravy.

Feel free to ask if you have any more questions or need further assistance!