Mini Biscuits Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Whisk together all-purpose flour (2 cups), baking powder (1 tbs), granulated sugar (1 tsp) and fine sea salt (1/2 tsp) in a large bowl until evenly combined.

Cut the cold unsalted butter (6 tbs) into small cubes. Using a pastry cutter, two forks, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 strokes with a cutter). Chilled butter pieces will create flaky layers.

In a small bowl or measuring cup, whisk together whole milk (3/4 cup), buttermilk (1/4 cup), and vanilla extract (1/2 tsp, optional) until blended.

Make a well in the center of the flour-butter mixture and pour in the milk mixture. Using a rubber spatula or wooden spoon, gently fold and stir just until the dough comes together and no dry streaks remain. Do not overmix — the dough should be slightly shaggy and sticky.

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 3/4-inch thick. For layered biscuits, fold the dough in half, rotate 90°, and pat again to 3/4-inch thickness — repeat once more if desired (this creates layers).

Using a 2-inch round biscuit cutter (or a floured glass), press straight down through the dough — do not twist — to cut rounds. Press scraps together gently and re-roll once to cut additional mini biscuits. You should get about 12–16 mini biscuits depending on cutter size.

Place biscuits on the prepared baking sheet close together for taller sides or spaced apart for crisper edges. Brush the tops lightly with melted butter (1 tbs) for a richer finish.

Bake in the preheated oven for 10–12 minutes, or until the tops are golden brown and the centers are cooked through. Rotate the pan halfway through baking if your oven has hot spots.

Remove biscuits from oven and brush once more with any remaining melted butter. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack for a few minutes more. Serve warm.

Suggestions: Serve plain, with butter and jam, or split and use for mini sandwiches. Store cooled biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.