Mini Biscuits
Mini biscuits are perfectly flaky bite-sized biscuits that are just as easy to make as regular biscuits with the added benefit of being able to eat them in larger quantities! They’re perfect for gatherings with grazing spreads and are just as good at a baby shower or bridal brunch as they are at children’s birthday parties. They have a higher biscuit to spread ratio, which makes them the perfect vehicle for delicious jams, and they can also be built into miniature breakfast sandwiches.
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 85kcalCarbohydrates: 9gProtein: 1.5gFat: 4g
Tried this recipe?Let us know how it was!