last updated on October 29, 2026
These small batch biscuits with lemon dill butter are the perfect side for any dinner! This recipe makes two large biscuits, making this ideal for dinner for two or dinner for yourself when you’re feeling extra hungry.
I love small batch recipes for a lot of reasons. First, and maybe most importantly, no food waste! Especially if you live on your own (or just with one other person), it can be hard to eat everything you make if you always use big recipes. Small batch recipes take that problem away completely, but you still get to enjoy the yummiest food.
ingredients needed
BISCUITS
- 1 cup flour 130 grams
- 2 tsp baking powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 4 tbsp butter cold and cubed
- 1/2 cup + 2 tbsp sour cream
LEMON DILL BUTTER
- 1/4 cup butter softened
- 2 tbsp fresh dill
- 2 tbsp parmesan
- zest of one lemon
other recipes you will love
- mediterranean meatballs and cucumber dip
- cheddar and chive biscuits
- winter panzanella salad
- wild mushroom farro
small batch biscuits with lemon dill butter
[PREP] 15 minutes
[COOK] 15 minutes
[TOTAL] 30 minutes
Ingredients
biscuits
- 1 cup flour 130 grams
- 2 tsp baking powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 4 tbsp butter cold and cubed
- 1/2 cup + 2 tbsp sour cream
- 1 egg whisked
lemon dill butter
- 1/4 cup butter softened
- 2 tbsp fresh dill
- 2 tbsp parmesan
- zest of one lemon
- pinch of salt
Instructions
- Preheat the oven to 425F. Add the flour, baking powder, sugar, and salt to a medium bowl. Stir to combine.
- Add the cold, cubed butter and toss so all the cubes are covered in flour. Use your fingers to break each cube of butter into smaller, pea sized pieces. Add the sour cream and mix until a shaggy dough forms.
- Turn the dough onto the table and shape into a 1 inch tall rectangle. Cut the dough in half then place one half on top of the other. Press the dough down and shape into a rectangle again. Repeat this process one more time.
- Cut the dough in half and transfer both biscuits to a lined or greased baking sheet. Brush the tops with whisked egg and transfer to the oven. Bake for 15-20 minutes, until the tops are a dark golden brown and the edges are starting to brown.
- While the biscuits are baking, make the butter. To a food processor add the butter, dill, parmesan, lemon zest, and pinch of salt. Blend for a minute until well combined.
- While the biscuits are hot, top with the lemon dill butter and enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!