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    Home » Recipes » Bread » Mini Biscuits

    Mini Biscuits

    Published: May 15, 2020 · Modified: Apr 12, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    Mini Biscuits are just plain fun to eat! Dip them in gravy, serve them as a side, or use them to make bacon eggs and cheese breakfast sliders.

    baked mini biscuit from side

    We recently tried making pretzel bites using bisquick and they turned out like mini biscuits. But we loved them and decided to make gravy to dip them in. My son told me that Dairy Queen is now selling something similar so I had to share the recipe with you.

    dry and wet ingredients in a bowl

    Put bisquick and sugar in a bowl and stir to combine. Make a well in the center and pour in the buttermilk.

    Don’t have any bisquick on hand? It’s super easy to make some using my Homemade Bisquick Copycat Recipe.

    Can you share a buttermilk substitute?

    I am right there with you! I rarely have buttermilk on hand. There are a couple of options. One is to store powdered buttermilk like this in your refrigerator. Simply mix it with water when you are ready to use it.

    Another option is to make a buttermilk substitute. For one cup of buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Allow the mixture to sit for about 10 minutes before using. For this recipe, you’ll need 1 1/3 cups (1 1/4 cup for the biscuits and 1 tablespoon for brushing on top).

    bowl of biscuit dough

    Stir until the dry ingredients are moistened and a rough dough forms.

    biscuit dough on a floured surface

    Turn the dough onto a well floured surface. Sprinkle the top with flour. Gently pat into a rectangle about 1/2 inch to 3/4 inch thick.

    folding biscuit dough in thirds

    Fold the rectangle over onto itself in thirds. Turn the dough and gently pat into a rectangle again.

    cut out biscuits

    Use a mini biscuit cutter to cut circles in the dough. The smallest round biscuit cutter I had on hand was a 2-inch one.

    Or as a faster option use a sharp knife to cut the dough into small squares.

    brushing biscuits with buttermilk

    Place the mini biscuits on a parchment covered baking sheet and brush them with buttermilk.

    baked mini biscuits on a baking sheet

    Bake the biscuits at 425˚F for 10-15 minutes, until the tops are golden.

    brush biscuits with butter

    When the biscuits come out of the oven, brush the tops with melted butter.

    close up of a mini biscuit

    Can I make mini biscuits in advance?

    Yes, mini biscuits can be made in advance. It’s so nice to have biscuits on hand to use as a quick side for dinner. Here are a couple of options:

    1. Bake and Reheat: Fully bake the biscuits. Allow them to cool completely and then wrap tightly in plastic wrap and store at room temperature for several days.
    2. Prep and Freeze: Prepare the mini biscuits up to the point of baking. Instead of placing the pan in the oven, place it in the freezer. Once the unbaked biscuits are frozen, transfer them to a freezer storage bag. Bake the frozen biscuits as directed in this recipe but add a couple of minutes of baking time.
    baked mini biscuits from above

    How should leftover mini biscuits be stored?

    Wrap any leftover mini biscuits tightly in plastic wrap and store at room temperature for several days. Or store in the freezer in an airtight container or ziptop freezer bag.

    mini biscuit dipped in bowl of white gravy

    We love dipping these mini biscuits in gravy. You can find my white gravy recipe here.

    white gravy in a bowl surrounded by mini biscuits

    Mini biscuits aren’t only for dipping! Here are some more ways to enjoy them:

    This crockpot recipe for Slow Cooker Chicken Pot Pie Soup is a hearty dinner idea for chilly nights. Serve with mini biscuits on the side.

    Make Bacon Egg and Cheese Sandwiches like in this recipe but use mini biscuits instead of bagels.

    Serve mini biscuits with warm bowls of Slow Cooker Ham and Cheese Soup! Put the soup in the crockpot in the morning on a busy weekday for an easy dinner.

    baked mini biscuit from side

    Mini Biscuits

    Mini Biscuits are just plain fun to eat! Dip them in gravy, serve them as a side, or use them to make bacon eggs and cheese breakfast sliders.
    4 from 2 votes
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    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 30 biscuits
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    Equipment

    Biscuit Cutter Set
    Parchment Paper (Twin Pack)
    Wilton Cookie Sheet

    Ingredients

    • 4 cups bisquick find my homemade bisquick copycat recipe here
    • 1 tablespoon granulated sugar
    • 1 ¼ cups buttermilk
    • 1 tablespoon buttermilk for brushing tops
    • 2 tablespoon butter melted

    Instructions

    • Preheat oven to 425˚F.
    • Put bisquick and sugar in a bowl. Stir to combine. Make a well in the center and pour in the buttermilk. Stir until the dry ingredients are moistened and a rough dough forms.
    • Turn the dough onto a well floured surface. Sprinkle the top with flour. Gently pat into a rectangle about ½ inch to ¾ inch thick. Fold the rectangle over onto itself in thirds. Turn the dough and gently pat into a rectangle again.
    • Use a mini biscuit cutter to cut circles in the dough. Or as a faster option use a sharp knife to cut the dough into small squares.
    • Place the mini biscuits on a parchment covered baking sheet and brush them with buttermilk.
    • Bake the biscuits at 425˚F for 10-15 minutes, until golden on top.
    • Brush with melted butter.
    • Wrap any leftover mini biscuits tightly in plastic wrap and store at room temperature for several days. Or store in the freezer in an airtight container or ziptop freezer bag.

    Video

    Notes

    These are perfect for dipping in gravy! Find my easy White Gravy Recipe here.

    Nutrition

    Serving: 1biscuit | Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 221mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 0.4mg
    Course: Bread
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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