Mini Biscuits
These fluffy mini biscuits are packed with cheesy flavor—perfect biscuit appetizers or snacks! Try our easy mini cheese biscuits recipe today.
Servings: 35 biscuits
Calories: 267kcal
Equipment
- 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
- Make self-rising flour from all-purpose flour with our recipe for self rising flour.
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- 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.
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- Swap out the cheese and bacon for herbs like rosemary or thyme for a more classic mini buttermilk biscuit flavor.
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- 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.
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- 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
Serving: 1biscuit | Calories: 267kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 308mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
