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.
Servings 30 biscuits
Calories 83kcal
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
