Biscuit Bites Recipe

Preheat & prepare

Preheat your oven to 425°F (220°C). Place a rack in the center position. Lightly grease a 9x9-inch or similar small baking pan with 1 teaspoon vegetable oil or melted butter.

Mix dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 tablespoon granulated sugar, and 1 teaspoon fine salt until evenly combined.

Cut in the butter

Grate or cut 1/2 cup (cold) unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the cold butter into the dry mix until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 turns).

Add buttermilk

Make a well in the center of the flour mixture and pour in 1 cup cold buttermilk. Stir gently with a spatula or wooden spoon just until the dough comes together and is shaggy — do not overmix. If dough is too dry, add up to 2 tablespoons extra buttermilk.

Form and cut biscuits

Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Fold the dough over itself 1–2 times to create layers, then gently pat again to 3/4-inch thickness. Using a 1 1/2-inch round biscuit cutter (or a floured shot glass), cut about 18 small rounds, re-rolling scraps as needed. Press straight down — don't twist — for taller biscuits.

Bake

Arrange biscuit rounds in the prepared pan, leaving a little space between each so they brown evenly. Bake in the preheated oven for 10–12 minutes, until risen and lightly golden on top. Rotate the pan halfway for even color if your oven is uneven.

Prepare cinnamon-sugar

While the biscuits bake, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl. If you want a powdered-sugar finish, place 1/4 cup powdered sugar in a separate small bowl for dusting after coating.

Brush and toss

When biscuits come out of the oven, let them cool on a wire rack for 2 minutes (they should still be warm). If using the melted butter, brush each warm biscuit lightly with 2 tablespoons melted butter (you can brush a few at a time). Immediately drop the brushed biscuit into the cinnamon-sugar bowl and toss gently until evenly coated. Place coated biscuits back on the rack to set. Repeat with remaining biscuits.

Optional powdered dusting

If you want the powdered cinnamon-sugar look described, once coated cinnamon-sugar has set (about 2–3 minutes), lightly dust the biscuit bites with the 1/4 cup powdered sugar using a small sieve for an even, delicate powdered finish.

Transfer the cinnamon-sugar biscuit bites to a serving plate or basket. Warm 3/4 cup strawberry jam slightly (15–20 seconds in the microwave) so it's spoonable, or serve at room temperature. Place jam in a small bowl for dipping alongside the biscuit bites.

If desired, sprinkle a tiny pinch (about 1/4 teaspoon) of coarse sea salt over the biscuits just before serving to contrast the sweetness. Serve warm for best texture and flavor.