Mini Buttermilk Biscuits – a delicious recipe with flour, baking powder, baking soda, kosher salt, unsalted butter, cold. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 450 degrees convection
2
Whisk dry ingredients together in a large bowl.", "Drop in cold butter cubes and work in with your fingers until shaggy and butter shards are about dime-sized. Pour in most of cold buttermilk and fold in with a spatula. If it seems dry, add the rest and stir a few more times.", "Dump onto a floured surface, knead about 3-4 times and pat into a 3/4"" thick rectangle. Fold in half but don't press down. Smooth top with a rolling pin using a bouncing motion so you don't overly compress dough to 3/4"" thickness.
3
Using a 1 1/2"" floured cutter (or glass of about that diameter) press down into dough without twisting to firm biscuits. Pat scraps together and repeat. Place on ungreased sheet pans and brush tops with melted butter. Bake for 7-8 minutes until brown on top."]
678
kcal
Calories
52
g
Fat
47
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups AP flour, 2 teaspoons baking powder (I prefer aluminum free), 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and more.
Yes, Mini Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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