Flaky, tender, buttery biscuits are so delicious, it’s hard to stop at just one. Mini biscuits are the perfect solution for repeat biscuit grabbers. They have all the flaky, buttery goodness of regular-sized biscuits with the added benefit of being able to eat them by the fistful.
Best of all, you can pile on a healthy amount of jam or jelly without having to spread it thin, so the jam to biscuit ratio makes for the perfect bite.
As with most foods in miniature form, mini biscuits are perfect for events with large food spreads and a higher than average amount of people. From baby showers to bridal brunches to children’s birthday parties, mini biscuits are great for any occasion meant for grazing rather than a sit-down meal.
They are perfect with fruit spreads, nut spreads, and honey butter, and can even be built into miniature breakfast sandwich sliders! Additionally, they’re easy to make and freeze like a dream, so they are a delicious and efficient option that everyone can enjoy.
What You Need to Make Mini Biscuits
Mini biscuits are made with basic pantry staples, and it’s likely you already have everything you need in your kitchen! This iteration uses heavy cream, but if you don’t have that at your immediate disposal, regular milk, buttermilk, and even non-dairy milk can be used in its place.
- All-Purpose Flour
- Baking Powder
- Kosher Salt
- Granulated Sugar
- Heavy Cream
How To Make Mini Biscuits
Preheat the oven to 450F, on the convection setting if possible, and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, salt and granulated sugar until thoroughly combined.
Cut the butter into ½-inch cubes. If you aren’t using frozen butter, place the butter in the freezer for 10 minutes so it’s very cold.
Add the butter into the flour mixture, and using your hands, a pastry cutter or two forks, smash the butter into the flour until it’s evenly distributed and pea-sized balls start to form.
Slowly stream the heavy cream into the flour and butter mixture, and use a fork to evenly distribute the liquid. Once a shaggy dough starts to form, turn the dough out onto a lightly floured work surface. The dough will be dry and crumbly, but resist the urge to add more liquid.
Gently knead the dough until it just comes together, and form it into a rough rectangle. Using a rolling pin, gently roll the dough until you have a rectangular slab that is ½ an inch thick.
Carefully fold the dough into thirds so it overlaps onto itself and resembles a trifold or a letter, then roll the folded dough into a rectangle that is approximately ¾ inch to 1 inch thick.
Flour the sharp end of a 1 ½ inch round cookie cutter or biscuit cutter, and punch out as many biscuits as you can. Transfer them to the prepared baking sheet.
Gather any remaining scraps and reroll the dough and punch out more biscuits until all the dough is used. If there are remaining scraps, press them into the hollow of the biscuit cutter and form makeshift biscuits.
Place the baking sheet with the biscuits in the freezer and let them rest for 10-15 minutes to firm up the butter. Lightly brush the tops of the biscuits with heavy cream or milk, and bake in the oven for 8-10 minutes or until the tops are golden brown.
Transfer the biscuits to a wire rack and let cool for 10 minutes. Serve with your preferred toppings and enjoy!
As with all biscuit recipes, working quickly and keeping the butter and dairy cold is key for flaky, tender biscuits.
While mini biscuits don’t require any special steps, the yield is much higher than a regular-sized biscuit recipe, so have your biscuit cutter ready before you roll out the dough since punching out the biscuits will take longer. You’ll need a 1 ½ inch biscuit or round cookie cutter to shape the biscuits. If you don’t have one that small, you can use a shot glass or a small ramekin instead.
If you have a convection setting on your oven, don’t be afraid to use it for this recipe. These biscuits bake up quickly, so high heat with good air circulation will help create a crispy exterior and flaky and tender interior. If you don’t have a convection setting, don’t worry—a normal oven will produce a delicious biscuit as well.
Can I bake mini biscuits at a lower temperature?
Yes. Mini biscuits do benefit from baking at a higher temperature, but if you have reservations about setting your oven that high, a lower temperature is perfectly fine. Try not to go lower than 350F and increase the baking time to accommodate the lower temp.
Is it okay to bake frozen mini biscuits?
Yes! One of the great things about biscuit dough is it freezes well and can be baked directly from the freezer.
If you plan on freezing your mini biscuits for later use, shape the biscuits and freeze the raw dough, uncovered, until the biscuits are frozen solid. Store them in a freezer-safe bag for up to 2 months.
There is no need to thaw them before baking, but increase the baking time by 3-5 minutes.
Does self-rising flour work?
Yes! Self-rising flour already has baking powder and salt added to it and it definitely works with biscuit recipes. Take note of how your biscuits rise the first time you use self-rising flour. If they don’t lift enough, feel free to add in 1 tsp of baking powder for some extra leavening.
- 3 ½ cups all-purpose flour plus more for dusting
- 1 tbsp baking powder
- 1 tsp kosher salt
- 2 tbsp granulated sugar
- 1 cup heavy cream very cold
- 1 cup butter cut into ½ cubes frozen or extremely cold
- Preheat the oven to 450F, using the convection setting if your oven has one, and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar and kosher salt.
- Cut the butter into ½ inch cubes, and place in the freezer for 20 minutes until it’s frozen or incredibly cold.
- Using a pastry cutter, two forks or your hands, smash the butter into the flour until the butter is evenly distributed and pea sized balls have formed.
- Slowly stream the heavy cream into the flour and butter mixture and use a fork to incorporate the liquid.
- Gently mix the flour mixture and heavy cream until a shaggy dough has formed.
- Turn the dough out onto a lightly floured work surface.
- Carefully knead the dough until it just comes together, and form it into a rough rectangle, taking extra care not to overwork the dough.
- Roll the dough into a ½ inch thick rectangular slab.
- Fold the dough into thirds until the edges overlap like a letter or trifold.
- Roll the dough into a rectangle that is ¾ of an inch to 1 inch thick.
- Lightly flour the sharp end of a 1 ½ inch round cookie cutter and punch out as many biscuits as possible and transfer to a parchment lined baking sheet.
- Gather and reroll the scraps and punch out more biscuits, until the dough can no longer be rerolled.
- Press any lingering scraps into the hollow of the biscuit cutter and form a makeshift biscuit.
- Place the biscuit tray in the freezer for 10-15 minutes to firm up the butter.
- Lightly brush the tops of the biscuits with heavy cream or milk.
- Bake the biscuits for 8-10 minutes, or until golden brown on top.
- Transfer to a wire rack and let cool for 10-15 minutes.
- Serve with your favorite toppings and enjoy!
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