Mini Biscuit (1) Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper or lightly grease it.

Combine dry ingredients: In a small bowl, whisk together 0.25 cups all-purpose flour, 0.5 tsp baking powder, 0.125 tsp granulated sugar, and 0.125 tsp fine salt until evenly distributed.

Cut in the butter: Using a fork, pastry cutter, or two knives, cut 0.5 tbsp (cold) unsalted butter into the dry mixture until the mixture resembles coarse crumbs with a few pea-size pieces of butter remaining. Work quickly to keep the butter cold.

Add milk and bring dough together: Pour in 2 tbs cold whole milk and, with a spoon or spatula, gently stir until the dough just comes together. Do not overmix; the dough should be slightly shaggy but hold when pinched. If too dry, add up to 0.5 tsp more milk; if too wet, add a pinch more flour.

Shape the biscuit: Turn the dough out onto a lightly floured surface and gently pat to about 1-inch thick. Fold it over onto itself once or twice to create flakiness, then gently press or cut a 2-inch round using a small cookie cutter or the rim of a glass. Press straight down without twisting to preserve lift.

Place on baking sheet: Transfer the cut biscuit to the prepared baking sheet, placing it about 1 inch apart if you were making more than one (for a single biscuit this is fine).

Bake: Bake in the preheated 425°F (220°C) oven for 10–12 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on oven and biscuit thickness.

Brush and rest: Remove the biscuit from the oven and immediately brush the top with 0.5 tsp melted butter, if using. Let rest on the baking sheet for 2 minutes.

Serve: Transfer to a plate and serve warm with 1 tsp honey or jam, if desired.