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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.

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.

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).

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 1/2 inch to 3/4 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. 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.

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 the tops are golden.

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

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.

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.

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

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.

Mini Biscuits

Yield: 30

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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.

Instructions

  1. Preheat oven to 425˚F.
  2. 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.
  3. 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. Fold the rectangle over onto itself in thirds. Turn the dough and gently pat into a rectangle again.
  4. 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.
  5. Place the mini biscuits on a parchment covered baking sheet and brush them with buttermilk.
  6. Bake the biscuits at 425˚F for 10-15 minutes, until golden on top.
  7. Brush with melted butter.
  8. 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.
Nutrition Information:

Yield: 30 Serving Size: 1

Amount Per Serving: Calories: 82Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 232mgCarbohydrates: 11gFiber: 0gSugar: 3gProtein: 2g

Nutrition data is calculated automatically by Nutritionix and isn’t always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.







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