Mini Biscuits

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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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Beer Biscuits

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Ingredients (4)

  • 2 cups all-purpose baking mix (such as Bisquick)
  • 2/3 cup light beer (such as Coors Light, Natural Light, or Pabst Blue Ribbon)
  • 1/2 cup grated cheddar cheese
  • 2 tablespoons unsalted butter (1/4 stick), melted

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Nutritional Information

  • Calories127
  • Fat5.69g
  • Saturated fat2.46g
  • Trans fat0.22g
  • Carbs16.13g
  • Fiber0.18g
  • Sugar10.92g
  • Protein2.11g
  • Cholesterol9.89mg
  • Sodium163.91mg

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Beer in your biscuits? If you’re in a dorm, there’s no better way to use up the skunked beer from last night’s rager. This recipe, adapted from the back of the Bisquick box, combines all-purpose baking mix, cheddar—the yellow kind’s fine—and light beer. Bake up these biscuits, and you’ve almost got yourself a complete meal!

This recipe was featured as part of our story on dorm cooking.

Instructions

  1. 1Heat toaster oven to 450°F. Mix together baking mix, beer, and cheddar cheese until just combined.
  2. 2Drop mixture by tablespoons onto an ungreased baking sheet. Bake biscuits until bottoms are golden brown and tops are flecked light brown, about 8 to 10 minutes. Brush with melted butter and serve.

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Directions

Instructions Checklist
  • Heat oven to 425 degrees. Combine flour, salt, sugar, baking soda, and powder in the bowl of a food processor. Pulse once or twice to combine. Add butter, and process until dough looks like coarse oatmeal. Add buttermilk, and process a few seconds more, until dough just comes together.

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  • Turn out dough onto a parchment-lined baking sheet, and pat into a 7-inch circle about 1 inch thick. Using a sharp knife, cut into 8 wedges, but do not separate.

  • Bake biscuits until golden brown on top and firm, about 20 to 25 minutes. Serve warm with butter.







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Course: side dish

Cuisine: Middle Eastern

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Keto Biscuits

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gluten free, keto friendly and low carb. Good tasting Keto bread is hard to find but these cheddar biscuits with a garlic butter glaze are delicious! They taste just like the biscuits at Red Lobster.

KETO BISCUITS

My hubby is a faithful follower of the Keto diet and I’ve done it as well in the past. For our church potluck this weekend he was determined to make Keto friendly cheesy biscuits since everyone else was bringing cornbread to go with their chili.

My husband had a big plate of these covered in foil on his table so that he could hand them out to his friends also doing Keto at the potluck. These biscuits were so good that non-Keto people were coming up to my husband and saying, “I’ve heard you have the good biscuits!”

If you know the Keto diet well you know it’s hard to make a Keto bread that isn’t soggy or flavorless. These biscuits have a crisp outside with a tender cheesy inside.

I love these Cheddar Bay Biscuits (non-Keto) that I already have on this blog with their garlic butter glaze. These are a twist on those!

WHERE DO I BUY ALMOND FLOUR?

Almond flour is sold by the regular flour and is also sold at Costco.

WHY IS THIS KETO OR LOW-CARB?

Don’t be scared if you aren’t on the Keto diet. The Keto diet is a very low-carb diet which makes this recipe perfect with a net carb of 2 grams. See nutritional information at the bottom of the recipe.

OTHER KETO RECIPES:

  • Keto Egg Roll In a Bowl
  • Pizza Stuffed Mushrooms
  • Warm Bacon Cheese Dip
  • Stuffed Mushrooms
  • Cloud Bread
  • Bacon Asparagus Frittata Recipe
  • Keto Broccoli Salad
  • Cinnamon Keto Pork Rinds
  • Lasagna in a Bowl
  • Egg Drop Soup

Print

Yield: 10 biscuits

These Keto Biscuits are grain free, gluten free, and low carb. They are cheddar biscuits with a garlic butter glaze and are out of this world.

BISCUITS:

  • 2 large eggs
  • 2 tablespoons cottage cheese (sour cream can be substituted)
  • 2 tablespoons butter, melted
  • 1 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon pink himalayan or sea salt
  • 1 cup shredded cheddar cheese (see note)

BUTTER GLAZE:

  • 2 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/8 teaspoon pink himalayan or sea salt
  1. Preheat oven or air fryer to 400 degrees and line a baking sheet with parchment paper.

  2. For the biscuits: In a medium bowl, whisk together the eggs, cottage cheese, and butter. Set aside.

  3. In a separate bowl, whisk together the almond flour, baking powder, and salt. Add dry mixture to the wet ingredients and stir to combine. Mixture will be wet. Stir in the cheddar cheese.

  4. Drop batter into dollops onto the prepared baking pan, about 3 tablespoons each.

  5. Bake for 12-14 minutes or until biscuits turn golden brown.

  6. For the butter glaze: In a small bowl, add the butter and stir in the garlic powder, parsley, and salt. Brush mixture onto warm biscuits.

We like to use freshly grated cheddar cheese or cheese “off the block” sold at the store for the thicker cheese pieces.

Amount per serving (1biscuit) — Calories: 174, Fat: 15g, Carbohydrates: 3g, Fiber: 1g, Protein: 7g

Course: All Recipes, Breads

Cuisine: American

Keyword: keto, keto biscuits, keto recipes

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