flaky mini-biscuits
Yield: 12-14 mini biscuits
  • 1 cup all-purpose flour
  • 1 tsp. granulated sugar
  • 1¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 2 Tbsp. cold butter, grated*
  • ½ cup buttermilk
  1. Preheat oven to 425 degrees F. Line a baking pan with parchment paper or a silpat.
  2. Mixing by hand: In a large bowl, whisk together dry ingredients. Add the grated butter and use a your fingers to work the butter into the dry mixture and form fine crumbs. Stir in buttermilk with a wooden spoon until the dough is mixed together and a little sticky.
  3. Turn dough out onto a floured surface; knead lightly and form into a small round. Roll dough into a rectangle (1/2 inch thick); dust the top of the dough lightly with flour. Fold dough into thirds (as if you’re folding a piece of paper to slide into an envelope). Re-roll dough into another rectangle (1/2 inch thick). Fold into thirds again; roll into another rectangle. Cut dough with a mini biscuit cutter to form dough rounds. Gather scraps and gently pat the dough together again to cut more biscuits. (don't cut the scraps more than once.)
  4. Place dough rounds, 1 inch apart, on prepared baking sheet. Bake 5-7 minutes, or until biscuits are golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
*grating butter is easier than it sounds. At the very end, just use a spatula to scrape any extra off the your grater.
Recipe by The Baker Chick at https://www.thebakerchick.com/flaky-mini-biscuits-with-spiced-pumpkin-butter/