These cheesy mini biscuits are the ultimate bite-sized treat for potlucks, parties, or casual family dinners. Despite their small size, they’re packed with big flavor—thanks to melty cheese, crispy bacon, and savory herbs. This easy recipe bakes up golden and flaky in just 15 minutes. Serve this as an appetizer or side dish; they’re guaranteed to be a crowd-pleaser!
When it comes to delicious, fuss-free starters, biscuit appetizers are always a hit. These mini cheese-stuffed bites are soft, buttery, and perfectly portioned, making them ideal for entertaining or weekday meals. Plus, they come together quickly with everyday ingredients—no fancy tools or techniques needed!
Our go-to mini cheese biscuits recipe combines shredded cheddar, crispy bacon, and a hint of chives for a flavor-packed biscuit that’s fluffy on the inside and crisp on the outside. Pair them with soups, serve them at brunch, or enjoy them as a snack; these mini biscuits are as versatile as they are delicious.
Content Covered Here
Why We Love Biscuit Appetizers
- Mini biscuits are the ultimate comfort food—flaky, buttery, and quick to make from scratch. They make easy, crowd-pleasing biscuit appetizers for any event.
- You only need a few simple ingredients to whip up a batch, and they’re just as satisfying as more complicated baked goods. We love options like jalapeño cheddar for a spicy twist!
- Loaded with cheese, bacon, and chives, these mini biscuits offer bold flavor in every bite. Their small size makes them perfect for portion control—or for going back for seconds (or thirds) guilt-free
Everyone loves these easy 3 ingredient dessert and homemade biscuits self rising flour as simple and satisfying bakes. And jalapeno cheddar biscuits recipe are packed with spicy flavors and cheesiness. They really add something special to the table!
Ingredient Notes and Substitutions
- Self-rising flour: If you don’t have one, that’s ok – you can easily make your own recipe for self rising flour with our guide.
- Cooked bacon: If you don’t have cooked bacon, you can use cooked and crumbled sausage, ham, or prosciutto but keep in mind that using these may result in a different flavor and texture than using bacon.
- Shredded sharp cheddar cheese: If you don’t have sharp cheddar cheese, you can use any other type of shredded cheese that you have on hand, such as pepper jack, Monterey Jack, or Colby Jack.
- Onion powder: If you don’t have onion powder, you can use dried onion flakes. However, this will have a stronger flavor and a slightly different texture than onion powder.
- Half and half: If you don’t have half and half, you can use 1/2 milk and 1/2 cream mixed together.
Recipe Variations
- For a heartier texture, substitute part or all of the all-purpose flour with wheat flour. It adds a nutty flavor and extra fiber to your biscuits.
- Swap out the cheese and bacon for herbs like rosemary or thyme for a more classic mini buttermilk biscuit flavor.
- If you prefer a richer taste, try using unsalted butter or even a combination of cold butter and lard for a flakier texture—just be sure both fats are well-chilled before mixing.
- Enhance the flavor by sprinkling a touch of kosher salt on top before baking, or mix it into the dough for a well-seasoned bite.
Equipment Used in this Recipe
- Baking sheet
- Biscuit cutter
- Mixing bowl
How To Make Mini Cheese Biscuits
Because they are small, the biscuits require only a little bit of time to make from start to finish. They are ready in just 15 minutes… 5 minutes of prep time, and 10 minutes in the oven. Follow these simple steps to make cute and tasty cheesy biscuit appetizers from scratch:
- First, preheat the oven to 450 degrees F. Line a baking sheet with parchment or a silpat.
- Then, combine the flour, cooled and chopped cooked bacon, shredded cheese, and seasonings in a medium bowl. Make a well in the middle of the mixture, and pour in the cold half and half. Use a wooden spoon to mix.
- Dust a clean work surface with a bit of flour, and tip the dough onto the center of your workspace. Using clean hands, fold the sticky dough in thirds, like a letter. This process creates layers in the dough and eliminates any stickiness. Pat the dough into a rectangle shape about 1 inch thick.
- Next, use a 1 3/4 inch biscuit cutter or pastry cutter (or a greased shot glass) to cut out the mini biscuit appetizer. For the fluffiest biscuits, push straight down on the cuter and pull straight up – do not twist! Repeat the process, patting and reshaping the dough as needed until you’ve cut out 35 biscuit appetizers with cheese.
- Place the mini biscuits on the baking sheet with parchment paper, leaving about an inch between them. Bake for about 10 minutes until lightly golden brown.
- Let the mini cheese biscuits cool on a wire rack for a few minutes before you serve.
Serving Suggestions
Mini biscuits are super versatile—serve them as mini cheese biscuits with melted butter or a drizzle of honey for a sweet-savory twist. They pair perfectly with soup or a hearty breakfast spread and are great alongside chicken nuggets for the kids. These little bites are ideal for entertaining, whether you’re hosting a BBQ, brunch, or potluck. You can even make them ahead of time—no reheating required. Just serve and watch them vanish!
🎯 TFN Pro Tip
For extra flakiness, make sure your butter is super cold before mixing it into the dough. You can even pop it in the freezer for 10 minutes beforehand!
Recipe FAQs
You can achieve the same tender biscuit texture by using half whole milk and half cream in place of half and half. You can also use only whole milk if it’s all you have, but your mini cheese biscuits might not be quite as fluffy.
I recommend that you serve them with herbed butter or cheese dip.
Once the mini cheese biscuits have cooled, store them in a sealed container at room temperature. They will keep well for up to 4 or 5 days.
To freeze, wrap the biscuits individually with plastic wrap before storing them together in an airtight container. Keep them in the freezer for up to 3 months.
Reheat biscuits easily in the oven or air fryer, or quickly in the microwave.
In the oven: preheat the oven to 350 degrees. Wrap the biscuits in foil and bake for 10 minutes.
In the air fryer: preheat your air fryer (if needed), then air fry at 325 degrees for 5 minutes.
In the microwave: wrap the biscuits in a dampened paper towel. Microwave at 50% power in 30-second intervals. Reheat just until warmed, do not overcook them as they’ll become hard.
More Biscuit Recipe To Love…
If you tried this cheesy mini biscuit recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mini Biscuits
Equipment
- rimmed baking sheet
- mini biscuit cutter
Ingredients
- 2½ cups self-rising flour divided, see notes for all-purpose flour
- 4 slices bacon cooked, crumbled, and cooled
- ½ cup (4 ounces) sharp cheddar cheese shredded
- 2 tablespoons chives or scallions minced
- 1 teaspoon onion powder
- 1 ½ cups half and half can use half whole milk and half cream
Instructions
- Preheat oven to 450º F.
- Add 2 cups flour, bacon (be sure it's cooled), cheese, and herbs/spices to a medium bowl. Make a well in the middle and pour in cold half and half. Stir with a wooden spoon until mixed.
- Dust the counter with 1/2 cup of flour, and add biscuit dough on top. The dough will be sticky, fold the dough in thirds (like a letter) 3-4 times, until about 1/2 the flour has been mixed into the dough and it is no longer sticky. Pat into a rectangle about 1" thick.
- Cut biscuits with a 1¾" biscuit cutter (or small shot glass). Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again. You will have about 35 mini biscuits.
- Place biscuits on a cookie sheet about 1" apart. Bake for 10-12 minutes, until golden. Serve with herbed butter or cheese dip.
Notes
-
- For a heartier texture, substitute part or all of the all-purpose flour with wheat flour. It adds a nutty flavor and extra fiber to your biscuits.
-
- Swap out the cheese and bacon for herbs like rosemary or thyme for a more classic mini buttermilk biscuit flavor.
-
- If you prefer a richer taste, try using unsalted butter or even a combination of cold butter and lard for a flakier texture—just be sure both fats are well-chilled before mixing.
-
- Enhance the flavor by sprinkling a touch of kosher salt on top before baking, or mix it into the dough for a well-seasoned bite.
- Once the mini cheese biscuits have cooled, store them in a sealed container at room temperature. They will keep well for up to 4 or 5 days.
- To freeze, wrap the biscuits individually with plastic wrap before storing them together in an airtight container. Keep them in the freezer for up to 3 months.
- Reheat biscuits easily in the oven or air fryer, or quickly in the microwave.
- In the oven, preheat the oven to 350 degrees. Wrap the biscuits in foil and bake for 10 minutes.
- In the air fryer, preheat your air fryer (if needed), then air fry at 325 degrees for 5 minutes.
- In the microwave, wrap the biscuits in a dampened paper towel.
- Microwave at 50% power in 30-second intervals. Reheat just until warmed, do not overcook them as they’ll become hard.
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Previous
Ann says
I love this as an appetizer for this busy season of entertaining. Thanks!