I didn’t initially mean to make biscuits this small, I just happened to grab the wrong sized ring and decided to go with it. But now I absolutely love these tiny little biscuits! They are perfect to serve with butter and fresh jam at breakfast or as an amazing soup topping. Or, if you are looking for the mini version of some of your favorite dishes, how about mini breakfast slider sandwiches or mini biscuits and gravy. I even joked to Amelia that this would be the next supermodel fad – 100 calorie mini sandwiches.
Trish’s Mini Biscuits 3 cups flour 1 teaspoon salt 2 tablespoons sugar 2 tablespoons baking powder 10 tablespoons cold butter, cut into pieces 1 cup whole milk 1 beaten egg (for brushing on biscuit tops before baking) Preheat oven to 350 degrees. Line a baking pan with parchment paper. Either working by hand or with the paddle attachment on a stand mixer, mix together flour, sugar salt and baking powder. Work the chilled butter into the flour mixture until the pieces of butter are about the size of peas. Mix in milk and work just until barely incorporated. The dough will be lumpy. Pour the mixture onto a floured board and finish mixing it by hand by folding the mixture over on itself a couple of times and pressing with the heels of your hands until a workable texture is achieved. Do not over work.
Pat dough into a round then using a rolling pin, roll dough out to about a ½ inch thickness. Cut out biscuits using a 1 ½ inch round cookie cutter. Don’t have a cookie cutter? No worries! Using a sharp knife or pizza cutter, cut biscuits into squares or triangles (octagons?).
Gather remaining dough, re-roll and cut out. Place biscuits on parchment-lined cookie sheet. Brush beaten egg on biscuit tops and sprinkle with a few grains of salt (or sugar, if you like it sweet). Chill biscuits in refrigerator for 20 minutes.
Bake for 12-15 minutes or until tops are golden.
Eat Well! ~Trish