Why aren't my biscuits flakey?

Make sure to keep the butter COLD! If the butter starts getting soft and melting, place the entire mixture into the fridge or freezer for 10 minutes before adding the liquid. If the butter is soft, melted, or over-mixed it won't create any steam, which forms air pockets and creates the flaky, tender texture.

What if I don't have a small biscuit cutter?

No problem! Pat the dough into a rectangle and use a sharp knife to cut into small squares. You can also make drop biscuits by dropping small scoops of dough onto a lined baking sheet. NOTE: For drop biscuits, you may need to add an additional 1-2 Tablespoon s of milk to loosen the dough, making it easier to scoop and drop.

Can I make these biscuits dairy free or vegan?

Absolutely! Use cold, solid coconut oil in place of the butter - same rules apply, keep it cold . Substitute canned coconut milk in lieu of the milk.

Mini Biscuits - Appetizer Bliss

Description

These flakey mini biscuits are a perfect size for breakfast bites or bite-sized appetizers. Easy to make and so cute to serve and eat. Vegeterian.

Ingredients

Scale

1/2 cup (1 stick) COLD unsalted butter
320 grams (about 3 cups) all purpose flour
16 grams (1 Tablespoon + 1 teaspoon) baking powder
5 grams (1 teaspoon) baking soda
6 grams (1 teaspoon) kosher salt
1 cup milk
1 Tablespoon butter, melted (OPTIONAL)

Cook Mode Prevent your screen from going dark

Instructions

Heat oven to 425° F.
Prepare butter. Cut the butter into small cubes by first slicing it lengthwise. Rotate the cube 90° and slice lengthwise again and then cut across the 'thin sticks' to create small cubes. Place the butter in a dish and refrigerate while gathering dry ingredients.
Gather dry ingredients. Stir together flour, baking powder, baking soda, and salt in a mixing bowl.
Cut in butter. Add the cold, cubed butter to the bowl and rub the butter between your fingers until you have small flakes of butter coated in flour. Work quickly so the butter stays cold!
NOTES: You can also use a pastry cutter to cut butter into the flour mixture until it's coarse with small butter pieces throughout. If the butter is warming up, refrigerate or freeze the bowl for 10 minutes to chill it before adding the liquid.
Add liquid. Add half the milk into the flour-butter mix and stir with a fork. Add the remaining milk to the sides and bottom of the bowl and stir until just combined. The dough may be shaggy or it may not quite hold together yet - that’s fine!
Form biscuits. Turn dough out onto a lightly floured cutting board. Gently pat the dough to bring it together, if necessary, work in any remaining dry bits of flour. Fold the dough over on itself and pat down to about 1/2 inch thick. Cut biscuits with a 1 to 1/2 inch round cutter.
No biscuit cutter? Cut into squares using a sharp knife.
Place cut biscuits on a sheet pan lined with a nonstick baking mat.
OPTIONAL: Brush the tops of each biscuit with melted butter.
Chilling and baking mini biscuits. Place the sheet pan of cut biscuits in the freezer for about 10 minutes before baking. This step is completely optional but it helps the butter get cold again so when it bakes it releases steam making fluffy, layered biscuits.
Bake at 425°F for 10-15 minutes until biscuits are lightly browned.
Serve warm or cool.

Notes

Use a kitchen scale to measure dry ingredients! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results.

Keep the butter cold at all times. If it is soft or melted it won't create any steam, which forms air pockets and creates the flaky, tender texture we love.

Cut the dough into small squares instead of using a biscuit cutter.

Make these vegan by using solid coconut oil and coconut milk in place of butter and milk.

Serve these mini biscuits with butter, honey, or jam, or turn into bite-sized breakfast sandwiches using rounds from an egg casserole. Add them to a pastry board to make an eye-catching display. For appetizer bites fill them with savory ingredients like cheeses (goat or brie), meats (pulled pork or ham), smoked salmon, or veggies (caprese or cucumber with whipped feta).

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 53
Sugar: 0.3 g
Sodium: 91.5 mg
Fat: 2.7 g
Carbohydrates: 6.3 g
Protein: 1 g
Cholesterol: 7 mg