Mini Biscuit (1) Recipe

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.

Add milk and form dough

Pour in 2 tablespoons cold whole milk. Stir gently with a fork until the dough just comes together and is slightly sticky but holds when pressed. Do not overmix.

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.

Immediately after removing the biscuit from the oven, brush the top with 0.5 teaspoon melted butter if desired for a softer, shiny top. Let the biscuit cool on the pan for 5 minutes before serving warm.