Homemade Small Batch Cheddar Biscuits: Perfectly Flaky & Buttery for Two

Are you craving warm, buttery, and incredibly flaky biscuits but don’t want to bake a huge batch? Look no further! These Small Batch Cheddar Biscuits are designed specifically for two, delivering all the tender, rich flavor you desire without an overwhelming amount of leftovers. Each bite is packed with savory goodness from sharp cheddar cheese, crispy bacon, and a hint of fresh green onion, making them an irresistible addition to any meal. This recipe yields 6 perfectly sized homemade biscuits, ideal for a cozy dinner or a special weekend breakfast.

For many, including myself, baking is a wonderful way to de-stress and find a sense of calm. The rhythmic motions of mixing, kneading, and shaping dough can be incredibly therapeutic. However, the joy of baking can sometimes be overshadowed by the sheer volume of treats produced. If you’re like me and often find yourself baking for a smaller household, a full batch of Guinness brownies or peanut butter blondies can be a bit much.

That’s where the beauty of small batch baking truly shines. My go-to often involves savory quick breads that can complement dinner, such as these delicious biscuits. While I love the process of making small batch dinner rolls and homemade crescent rolls, they rely on yeast, which requires a significant amount of time for resting and rising. On a busy weeknight, that’s not always feasible.

Enter these incredible Small Batch Biscuits! Unlike their yeast-leavened counterparts, these are considered a “quick bread.” This means they depend on baking powder for their lift, allowing them to be mixed, shaped, and baked in a fraction of the time. You can have warm, fresh-from-the-oven, homemade biscuits on your table in under an hour – perfect for a spontaneous craving or a last-minute side dish!

These aren’t the drop biscuits you might make for biscuits and gravy. While drop biscuits are wonderfully simple, this recipe involves a bit more hands-on technique: rolling and cutting. Don’t let that intimidate you! The slight extra effort is absolutely worth it. The gentle kneading and careful handling of the dough are key to developing those signature flaky, buttery layers that make a truly exceptional biscuit.

So, why opt for small batch biscuits instead of a traditional full recipe? Primarily, biscuits are at their absolute best when eaten fresh, warm from the oven. If you’re cooking for just one or two people, a full batch often means leftovers that don’t quite measure up the next day. This small batch recipe ensures you get to enjoy maximum freshness and flavor without waste. Of course, should you have any leftover cheddar biscuits, they can be easily revived with a few minutes in the oven or air fryer, or even frozen for future convenience.

To elevate these biscuits from good to gourmet, I’ve incorporated robust flavors with shredded cheddar cheese, crispy crumbled bacon, and finely sliced green onion. These additions provide a delightful salty, savory, and aromatic boost. However, the beauty of this recipe is its flexibility; if these flavors don’t complement your meal, or if you prefer a classic, understated taste, you can simply omit them for plain yet equally delicious buttery biscuits.

Essential Ingredients for Perfect Small Batch Biscuits

Crafting these flaky, tender, and flavorful cheesy biscuits for two begins with selecting the right ingredients and understanding their role. Here’s a breakdown of what you’ll need and why each component is crucial:

• All-Purpose Flour: This forms the structural backbone of your biscuits. It binds the dough together and provides enough substance for rolling and cutting without being overly sticky. While all-purpose flour works perfectly, some bakers prefer a lower protein pastry flour for an even more tender crumb.
• Baking Powder: As a leavening agent, baking powder is the hero of these quick biscuits. It reacts when moistened and heated, producing carbon dioxide bubbles that expand, creating those essential air pockets that result in a light, fluffy, and high-rising texture. Ensure your baking powder is fresh for optimal results!
• Salt: Never underestimate the power of salt in baking! It enhances all the other flavors and prevents the biscuits from tasting bland. Given that cheddar cheese and bacon are naturally salty, this recipe calls for a balanced amount of salt in the dough. If you opt for plain biscuits and omit the cheese and bacon, remember to slightly increase the salt to ensure a well-seasoned final product.
• Cold Unsalted Butter: This is perhaps the most critical ingredient for achieving those coveted flaky layers. It is IMPERATIVE that your butter is as cold as possible – preferably frozen, or at least straight from the fridge and cut into small pieces. When cold butter pieces melt in the hot oven, they release steam, which creates tiny air pockets that separate the layers of dough. If your butter is warm, it will fully incorporate into the dough, resulting in dense, cake-like biscuits rather than light, flaky ones. You can even grate frozen butter for easier incorporation and better distribution!
• Cold Heavy Cream: Just like butter, the fat content and cold temperature of heavy cream are essential for flaky biscuits. The high fat in cream contributes to richness and tenderness, while keeping it cold further prevents the butter from melting prematurely, preserving those precious fat pockets. While substitutes like milk with melted butter are possible (see FAQ), heavy cream is highly recommended for the best texture and flavor.
• Cheddar Cheese, Bacon, and Green Onion: These are the optional but highly recommended mix-ins that elevate these biscuits from simple to sensational. The sharp cheddar adds a tangy, savory depth, the crispy bacon provides a salty crunch and smoky flavor, and the green onion offers a mild, fresh aromatic note that cuts through the richness. Feel free to experiment with other additions like chives, black pepper, or a different type of cheese like Monterey Jack or a spicy pepper jack for a kick!

Step-by-Step Guide: How To Make Flaky Small Batch Biscuits

Creating these delicious biscuits for two is a straightforward process. Follow these steps carefully to ensure perfect results:

1. Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk them thoroughly to ensure the leavening agent and salt are evenly distributed throughout the flour. This prevents pockets of unmixed ingredients and promotes an even rise.

2. Cut in Cold Butter: Add the cold, diced butter to the dry ingredients. Using a pastry cutter (or your fingertips for a more tactile approach), work the butter into the flour mixture until it resembles small pebbles or coarse meal with some pea-sized pieces remaining. The key here is to work quickly to prevent the butter from warming up. These distinct pieces of butter are what create the flaky layers when they melt and release steam in the oven.

3. Incorporate Wet Ingredients & Mix-Ins: Pour in the cold heavy cream, then gently stir in your optional additions: shredded cheddar cheese, crumbled bacon, and sliced green onion. Mix until everything is just moistened and a shaggy dough begins to form. Be careful not to overmix; overworking the dough will develop too much gluten, resulting in tough, rather than tender, biscuits. If the dough seems a little too dry, you can add an additional tablespoon of cold heavy cream, one teaspoon at a time.

4. Gentle Kneading: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, perhaps 3-4 folds, just until it comes together. This brief kneading helps to bring the dough into a cohesive mass and develops just enough gluten to create those beautiful flaky layers without making the biscuits tough. The dough will be a bit crumbly at first but will quickly come together, much like a pie dough.

5. Roll and Cut: Using a rolling pin, carefully roll out the dough to an even 3/4-inch thickness. Then, using a 3-inch round cookie cutter, cut out your biscuits. This recipe typically yields 6 biscuits. When cutting, press straight down and lift the cutter straight up; avoid twisting the cutter. Twisting can seal the edges of the biscuit, preventing it from rising properly and creating those desired flaky layers. If at any point the dough becomes too warm and soft, transfer it to the refrigerator for 15 minutes to firm up before continuing. Cold dough is key to a flaky rise!

6. Bake to Golden Perfection: Arrange the cut biscuits on an ungreased baking sheet. Bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until the tops are beautifully golden brown and the biscuits have risen significantly. Once baked, let them cool on the baking sheet for about 15 minutes before serving warm. They are equally delicious served at room temperature.

These homemade biscuits are truly best savored the day they are made, while they are still wonderfully fresh and tender. However, if you do find yourself with leftovers, store them in an airtight container at room temperature for 1-2 days, or refrigerate for up to 1 week. To restore their freshness and warmth, simply reheat them briefly in the oven or air fryer.

How To Make Air Fryer Biscuits

Did you know you can achieve beautifully golden and flaky cheddar biscuits right in your air fryer? It’s a fantastic alternative, especially for smaller batches or when you want to avoid heating up your main oven.

Carefully place the unbaked biscuits into your air fryer basket, ensuring not to overcrowd them. Depending on the size of your air fryer, you may need to cook them in two separate batches to allow for proper air circulation and even cooking. Set your air fryer to 330°F (165°C) on the “Bake” setting, if available. Air fry for 10-15 minutes, or until the biscuits are golden brown on top and cooked through. Repeat with any remaining biscuits until they are all perfectly baked.

Perfect Pairings: What To Serve With Small Batch Biscuits

These versatile small batch biscuits, whether plain or loaded with cheddar and bacon, can be served in a multitude of delicious ways:

1. For a Hearty Breakfast or Brunch: Transform your morning meal by serving these cheddar biscuits with a generous pour of creamy sausage gravy. The rich gravy soaking into the flaky biscuit layers is pure comfort food heaven.
2. As a Delightful Snack or Appetizer: As written, these savory cheddar biscuits are fantastic on their own, or you can serve them with a sweet counterpoint. Try them with homemade peach jam without pectin or a unique raspberry jalapeno jam for an interesting sweet-and-spicy kick. If you opt for plain biscuits, they are sublime with classic small batch strawberry jam, blueberry jam without pectin, or simply with a dollop of butter and honey.
3. A Savory Side for Dinner: These biscuits make an excellent accompaniment to a variety of dinner dishes. They pair beautifully with crispy air fryer fried chicken, or you can use them as a delicious “lid” instead of pie crust for a comforting bowl of chicken pot pie soup. They also complement stews, chili, pot roasts, or any meal where you’d appreciate a warm, carby side.