Mini Biscuit (1) Recipe
Make Mini Biscuit (1) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuit Dough
Finishing
Method
Biscuit Dough
Preheat and prepare
Preheat your oven to 425°F (220°C). Line a small baking sheet with parchment paper or lightly grease it.
Combine dry ingredients
In a small bowl, whisk together 0.25 cup all-purpose flour, 0.5 tsp baking powder, 0.125 tsp granulated sugar, and 0.125 tsp fine salt until evenly distributed.
Cut in butter
Cut 0.5 tablespoon (about 7 g) of cold unsalted butter into small cubes. Using a fork or a small pastry cutter, work the butter into the dry mixture until the largest pieces are pea-sized and the mixture looks crumbly.
Shape the biscuit
Turn the dough out onto a lightly floured surface (use a pinch of the same flour if needed). Gently pat or fold the dough a couple of times to bring it together, then press or roll to about 3/4-inch (2 cm) thickness. Use a 2-inch round cutter or the rim of a glass to cut one biscuit. Press straight down without twisting to help it rise evenly.
Bake
Place the biscuit onto the prepared baking sheet, spacing it so air can circulate. Bake in the preheated oven for 10–12 minutes, until the top is pale golden and a toothpick inserted in the center comes out clean.