These small-batch biscuits are incredibly buttery and flaky with the perfect kiss of salt and are ready in 30 minutes. Makes 4 biscuits.
FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
BUTTERMILK SUBSTITUTE. Combine 1 tablespoon of apple cider vinegar with 1/3 cup milk and let the mixture sit until the milk looks curdle-like, about 3 minutes.
TURBINADO SUGAR. If making an egg sandwich, I recommend skipping the turbinado sugar.
STORAGE. Biscuits are best the day they are baked, though they can be reheated in the oven the next day. See “DO AHEAD” to make this more doable.
DO AHEAD. Spread the raw dough squares on a sheet pan, and put the sheet pan in the freezer until the dough is frozen (about 2 hours). Once the dough squares are frozen, store them in a bag in the freezer until ready to bake. Bake the biscuits straight from the freezer and add an additional 3-4 minutes to the total baking time.
Keywords: small batch biscuits