Mini Biscuits Recipe

| December 3, 2012 | 23 Comments

Mini Biscuits Recipe, serve and enjoy
Follow our easy, step-by-step, photo illustrated, instructions for making these cute little Mini-Biscuits.  Call them Party Biscuits, call them Mini Biscuits….just call them quick, easy and very good.  We’ll take you step-by-step through the process of making these cute little mini biscuits that will be the hit of your next party.  Perfect for Christmas or any time of the year.  Printable recipe included.


Mini Biscuits Recipe, slider
Mini Biscuits, Party Biscuits Recipe


OK, how cute are these little buttons of a biscuit?  Christmas is upon us and you’re looking for finger foods, appetizers, something simple.  You can have these hot out of the oven in little time at all and with just 3 simple ingredients that you probably already have on hand.  We know you’re going to be very busy this time of the year and, with family and friends coming over, these little nibbles will be just one more thing on your party table.

We’re taking mama’s recipe for making buttermilk biscuits from scratch and turning them into party favorites with just a simple little biscuit cutter.  You can fill these with all sorts of things, like ham, jams, jellies, preserves and more.  The choice is all yours.  In fact, you could add some ingredients like cheddar cheese, bacon, chopped ham and more, right into the dough as you mix it up and have biscuits that will stand all on their own.  The choice is always yours.

Even if you’ve never made biscuits from scratch, we’ve got all the instructions you need on how to make them, quick and easy.  And the good part is that once you make them, you can make them full size for serving at any meal.  Biscuits are great for breakfast, lunch and dinner.  Plus, they’re made even better when you set a large plate on the table and everyone see’s that you’ve made them home made.  So, ready to give it a try?  Let’s Get Cooking!


Mini Biscuits Recipe, ingredients.
Mini Biscuits – Party Biscuits Recipe:  You’ll need these ingredients.  And you thought it was going to be complicated right?  Don’t have lard?  Your favorite solid shortening will work just as well.


Mini Biscuits Recipe, add flour to the sifter.
Begin by adding flour to your sifter.  I just love using mama’s old sifter, it brings back lots of memories of watching her do her thing in the kitchen.  If you don’t have one, I strongly urge you to pick one up soon.  But, even without one, you can place your flour into your mixing bowl and use a fork or whisk to loosen it up and whip a little air into the flour.


Mini Biscuits Recipe, sift the flour.
Sift the flour into your mixing bowl.  This is my bread bowl but any decent sized mixing bowl will work.  This one has a crack in it but, I’ve had it so long and used it back in my restaurant days to make the first biscuits I ever made so, I can’t seem to part with it.


Mini Biscuits Recipe, spread the flour.
Shake the bowl around to spread the flour out evenly.


Mini Biscuits Recipe, create a well.
Take your fingers and spread the flour out around the edges, creating a small well in the middle.


Mini Biscuits Recipe, add the lard.
Add the lard if you have it.  Lard is available at many grocery stores around the south and I really like to use it for making biscuits.  Of course, it’s what mama always used and what she used to teach me how to make biscuits.  You can use your favorite solid shortening if you prefer and you’ll use it in the same amounts as you would the lard.  I keep my lard in the refrigerator so it’s cold as I’m working with it.


Mini Biscuits Recipe, add the buttermilk.
Add the Buttermilk.  It’s also straight out of the refrigerator so it’s good and cold.  I’ve worked with the lard and buttermilk warm as well and don’t really see a notable difference.


Mini Biscuits Recipe, work the lard between your fingers.
You’ve got to get your hands in it and get them dirty.  Well, not dirty dirty…flour dirty.  Oh, you know what I mean.


Mini Biscuits Recipe, squish the lard.
Work the lard with your fingers and then squish it in your hands so it’s coming out both sides.  You just need to do this several times to break the lard up and not have just one big scoop of lard in your bowl.  Work it into the buttermilk but not into the flour.  Just keep your hand in the middle of that well you created as you mix the lard and buttermilk together.  You’ll have lumps left in it but that’s OK, just work it around for about a minute and you’ll be good to go.


Mini Biscuits Recipe, buttermilk and lard.
Here it is after about a minute of squishing.  It’s kind of hard to see.  I have the worse time trying to take pictures of flour…it’s all white.  I always seem to over-expose the pictures.  I really think I’m improving though.


Mini Biscuits Recipe, stir the wet ingredients into the flour.
OK, just like my recipe for making Sweet Potato Biscuits, it gets a little more difficult to show you what’s actually happening in pictures.  First, my hands are covered in lard, buttermilk and flour…and….I’m trying to take pictures.  That can mess your camera up you know?  Secondly, it requires motion and that works much better in a video than in a still photograph.  But, follow the directions and you’ll be baking biscuits in no time.

Stick your fingers right down into the middle of the bowl.  Try to keep your fingers touching the bottom as you work and start working the buttermilk and lard around in small circles.  The object is to start swirling the wet ingredients around, much like a dough hook on a mixer, and let it slowly pull the flour from the edges into the wet ingredients.  Do it a little at a time and don’t just start mixing it all together at one time.


Mini Biscuits, make small circles.
You can probably see what I’m talking about better with this picture.  Wait…it’s just another still photo, it’s not making a lot of difference is it?  Just keep moving the wet ingredients around in circles, keep contact with the bottom as much as possible and before long, the flour will start to work itself into the mix.  As you keep working it around and around, gradually move the dough ball that’s forming so it pulls more and more of the flour in.  Eventually, you’ll reach a stopping point because the dough usually starts sticking to the bottom.  That’s when we start folding the dough to incorporate the rest of the flour.


Mini Biscuits, work in the flour.
Here, you can see that I’ve worked a good portion of the flour into the wet ingredients.  There’s still a good amount of flour around the edges of the bowl.  Your wet ingredients will pretty much tell you how much flour they can handle.  It seems that some days, I can work more flour into same amount of wet ingredients than I can on other days.  This is not one of those recipes that uses an exact amount of flour.  I’ve tried those and it never seems to work for me.  The dough will be too wet or too dry.  Just let the wet dough ball do it’s thing as you go.  Any leftover flour is OK and we’ll even need a bit of that further down the page.


Mini Biscuits, dough ball.
I’ve mixed it in circles as much as I can and, now, I’ve started to just work a little of the loose flour into the dough.  I pick it up a little at the time and sprinkle it on the dough, flip it over, do the same again.  As long as the dough is feeling really sticky and tacky to the touch, you’ll need to just keep working in more flour.  If the dough is too wet, you can’t work with it because, it’s going to stick to everything.  Yes, it’s a bit of an acquired knowledge but, trust me, you’ll pick up that knowledge in no time at all.


Just keep adding in flour and working it until you start to get a smooth ball of dough.  You’ll see some larger clumps of flour around the edges and you can usually just stick those into the dough ball and they will hold.  Don’t worry about them though if they don’t.  We’re going to use as much of the measured flour as the wet ingredients need.


Mini Biscuits, fold down the top part.
Now, take the top portion of the dough and fold it down over the rest.  We’re going to do a little bit of light kneading of the dough at this point.  We’re still working loose flour into it and as you go, it will form even more of a smoother dough ball.  Its important that you work with it lightly.  Don’t beat the top down into the part that you folded it down on.  Just gently lift it and fold it over.


Mini Biscuits, fold it over to the left.
Fold it over to the left.  Sprinkle it lightly with more flour.


Mini Biscuits, kneaded dough.
Repeat the folding process a couple of times.  Flip it over and do it again.  Most recipes for kneading bread tell you to push the heel of you hand down into it.  Biscuit dough requires a lighter touch.  Just flip and fold it a couple of times, pressing it lightly as you go.  Be gentle with it and it will treat you well.  This whole kneading and flipping process will only take about 60 seconds….if that much.


Mini Biscuits, scoop some flour.
By this point, you’ve got dough sticking to your fingers and it’s making it difficult to keep folding.  Here’s the best way I know of to get that wet dough off of your fingers.  Scoop up a bit of the remaining flour or, if you’ve used most of it, grab a bit out of the bag.  Walk over to your trashcan and rub that dry flour all around in your hands.  It will pull the wet flour and dough right off of your fingers in a flash.


Mini Biscuits, cleaned.
See how well that worked…..and how quick!   It’s like magic.  (Disclaimer:  Actual cleaning times may vary)  Smile


Mini Biscuits, grease your baking pan.
Grab a little of the lard from the bucket and give your baking pan a very light coat.  Just rub it all over the bottom.  And before you even mention it, I know this pan looks a little rough.  Every time I see it in a picture I think about just that very same thing.  And, I say, I’m going to get a new one.  Would you believe that I actually HAVE a new baking pan…I just don’t use it yet because I don’t want to mess it up.  Admit it…you’re the same way aren’t you?  Well….you’ve got friends like that you know.


Mini Biscuits, dust your counter lightly with flour.
Lightly coat your work surface with flour.  I go a little heavier because my wood work surface seems to need it.


Mini Biscuits, dust the dough ball with flour.
I’m not one for rolling out dough to make biscuits.  I pinch mine, “cat head” style, as they call it here in the South.  But, I have these new biscuit cutters that I picked up at Charleston Cooks in Charleston, South Carolina ( I love that place ) and, I wanted to use them for the mini-biscuits.  I’ve only been to Charleston Cooks one time but, one day I’m going to have a place very much like it.  When I started dreaming about what to do next in my life, I came up with an idea.  I started searching around the Internet and found Charleston Cooks.  It was pretty close to what I was dreaming of.  From that point on, I knew I had to visit the place.  I got the chance several weeks back when I rode with my brother to deliver one of his pig cookers down that way.  If only I’d had more money.

Oh Yeah….Place the dough ball onto the floured surface and lightly sprinkle the top with flour.


Mini Biscuits, dust the rolling pin.
Rub a little more flour on your rolling pin.


Mini Biscuits, gently roll out the dough.
Use a light touch here also.  Gently roll out the dough.  Don’t apply pressure as you’re rolling.  Just lightly touch the dough and roll it out until it’s about 1/2 inch thick.  You could also just pat out the dough if you don’t have a rolling pin.  You really need a rolling pin though.  They’re just really cool.  This is one I got at an auction for about $2.00.  It’s got red paint on the handles and every time I use it, I find a speck or two of paint that I have to pick out of my dough.


Mini Biscuits, half inch thick.
Here it is all rolled out.


Mini Biscuits, dip cutter in flour.
Take your tiny little biscuit cutter in your big old clumsy fingers and dip it into a bit of flour.


Mini Biscuits, press into dough.
Press the cutter into the dough, starting around the outside edge.  You’ll want to dip it back in the flour after each impression.


Mini Biscuits, remove the biscuits.
Sometimes the dough will lift up with the cutter.  Sometimes, the dough doesn’t lift up with the cutter.  Just keep dipping the cutter into the flour each time and work it all around to cut out as many biscuits as possible.  You’ll place them in the pan as you go.


Mini Biscuits, scraps of dough.
Eventually, you’ll end up with something like this.  It looks a bit messy but you’ll have some scraps of dough left.  We can use those.


Mini Biscuits, gather up the scrap pieces.
Gather up the scrap pieces into one big pile.


Mini Biscuits, pat out the dough by hand.
Press the pieces together, flipping and folding it a time or two as needed.  Then, just use your fingers and gently press it out by hand until it is once again about 1/2 inch thick.


Mini Biscuits, cut out the remaining pieces.
Cut out as many biscuits as possible once again.


Mini Biscuits, filled pan.
I could claim it was my expertise but, I just pretty much got lucky with this one.  I had just enough dough to fill up this pan.  I made 40 biscuits with this recipe.

Bake at 500º for 8-10 minutes or until the tops are golden brown.


Mini Biscuits, baked biscuits.
Let the tops of the biscuits brown just slightly.  They’re very small and could easily burn.  In my oven, the bottoms come out much darker than the tops so you’ll need to learn your oven as well.


Mini Biscuits, brush the tops with butter.
Brush the tops with melted butter.


Mini Biscuits, cover with a tea towel.
Cover the buttered biscuits with a tea towel to keep them warm.


Mini Biscuits, fill, serve warm and enjoy.
Fry up 40 little teeny tiny pieces of Country Ham and fill each biscuit.  Aren’t these cute?  Seriously, they turned out to be just about as big around as a quarter….that’s pretty small for a biscuit.  You will probably want to make yours a little bigger but this would be great as finger food or bites at any party you’re having.  They’re also very versatile.  You could add some chopped ham, bacon, cheese or any sort of things right into the dough as you work it together.  Or, you can split them with a fork and fill them with ham pieces, Strawberry jam, jelly, preserves….all kinds of things.  Use your imagination and let me know what you come up with in the comments section below.  I’d love to hear about it.

Just serve warm and ENJOY!


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Mini Biscuits - Party Biscuits Recipe, printbox

Mini Biscuits – Party Biscuits Recipe

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 40 Mini Biscuits 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Follow our easy, step-by-step, photo illustrated, instructions for making these cute little Mini-Biscuits. Call them Party Biscuits, call them Mini Biscuits….just call them quick, easy and very good. Perfect for Christmas or any time of the year.



  • 3 cups of Self-Rising Flour, sifted
  • ¾ cup Buttermilk
  • ¼ cup Lard, or shortening if desired.


Pre-heat oven to 500º

  1. Place sifter in a large mixing bowl, add flour and sift into bowl.
  2. Create a well in the middle of the flour.
  3. Add lard.
  4. Add buttermilk.
  5. Squish lard and buttermilk between fingers until fairly smooth.
  6. Stir the wet ingredients into the flour using small circular motions. Draw the flour into the wet ingredients slowly as you continue to stir.
  7. When the dough ball forms, flip the dough and knead it a few times, working in flour as needed until a soft, smooth dough ball is achieved. Use a light touch as you work without pressing the dough too hard.
  8. Sprinkle your work surface with flour.
  9. Place the dough ball on the floured work surface, sprinkle dough lightly with flour.
  10. Lightly flour rolling pin then, gently roll the dough out until it’s about ½ inch thick.
  11. Dip your biscuit cutter into some flour, press into dough, cut and remove biscuits.
  12. Place the formed biscuit in a pan that has been lightly greased with lard.
  13. Repeat the process until all dough is used.
  14. Bake at 500º for about 8-10 minutes or until the tops start to lightly brown.
  15. Remove from oven, brush with butter, cover with a clean cloth and let rest.
  16. Serve warm and enjoy.


Number of biscuits made will depend on the size of your biscuit cutter. This recipe is very versatile and can be used to make various flavors of mini or party biscuits as desired.

Keywords: Mini Biscuits Recipe, made from scratch, party biscuits, appetizers, lard, buttermilk, old fashioned, handmade, southern recipes


Your Comments:  Do you make your own biscuits from scratch?  We’d love to know if you give our Mini Biscuits and Party Biscuits Recipe a try.  I’d really appreciate your opinion on whether you were able to follow the recipe based on the photos and comments provided.  Your comments and suggestions are always appreciated.  If you try them, please let me know.

Your comments are the only way we ever know that you’ve actually visited our site, whether you try a recipe or not.  We enjoy being able to read your comments and it makes our efforts worthwhile to know that it might have helped you in your cooking adventures in some small way.  Please know that all comments are moderated.  That means, I read each and every one before they are posted on our website.  I try to do that within 24 hours and, I always try to respond to as many as possible.  I’d love to hear from you.  I do hope you enjoy Taste of Southern and that you’ll tell your family and friends about us as well.  I want you to know that you’re welcome to stop by any time for a visit.

Be Blessed!!!


Tags: , , , , , ,

Category: Appetizers, Breads

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (23)

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  1. I’m still here…….. | yumbowlies | January 17, 2015
  1. Sandy P. says:

    Hey Steve…when were you in my kitchen? I have that same wooden bowl, same rolling pin with the red handles, same sheet pan…. Hmmm…. Only thing I don’t have is those delicious looking mini biscuits. But I will remedy that as soon as I bake your brown sugar glazed ham shank for Christmas. Can’t wait to try them. Merry Christmas!

    • Steve Gordon says:

      Hi Sandy, I think the true question here is when were YOU in MY kitchen. I guess great minds just think a like. Smile. I hope everything went well for you on Christmas with our recipes. I hope you enjoyed them. I do appreciate your visits and your support. I hope you’ll visit with us often. Be Blessed!!! -Steve

  2. Cedars says:

    Biscuits just aren’t the same frozen. Thank you for the recipe. I was wondering how long to bake.

    These worked fab for my Mom’s 99th Birthday Afternoon Tea.
    Chantilly cream with raspberry jam in some. Ham and cheese in others. Perfect, 2 bite sandwiches. So fresh and fluffy.

    • Steve Gordon says:

      Hi Cedars. HAPPY BIRTHDAY to your mom. 99 years is Awesome. I’m happy you found our recipe and that it turned out good for you. Keep up the great work. I appreciate your comments and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

    • Kelly H says:

      Can you freeze these?? I need to make about a thousand for a wedding reception…

  3. Nan Cairo says:

    Why no measurements???

    • Steve Gordon says:

      Hi Nan, Measurements are listed in the printable recipe at the bottom of the photo descriptions. I’m sorry you missed them and I do hope you’ll try our biscuits. Thank you for your visit. I hope you’ll visit with us often. Be Blessed!!! -Steve

  4. Sandra Ball says:

    I’ve always wondered how the mini biscuits were made. Did it take someone with a lot of patience and knowledge about baking to do these? Well now I know and I’m going to try to make some and if they turn out to really good I would like to do some for an upcoming wedding in my family August 2018. Can’t wait to try this recipe.

    • Steve Gordon says:

      Hi Sandra, I do hope you’ll give them a try. They would be great for a wedding or any type of celebration. Let me know how they turn out for you. Thank you for considering them, and for your visit. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Amy Bowen says:

    Hi, I’ve been looking for a recipe like this for the longest time. My question is: what are the dimensions of your pan. Mine are all 9” x 13.”

    • Steve Gordon says:

      Hi Amy, My pan is about 8×12. I hope this helps, and I hope you enjoy the recipe. Thank you for the question and for your visit, I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

      • Amy Bowen says:

        I’m thrilled you answered, Steve! For 40 years I’ve been searching for a way to duplicate the amazing mini biscuits served by the Beaumont Inn, KY in the 1970s, and this is it! These are wonderful and you explain the process beautifully.

  6. joyce Petrichek says:

    I just recently discovered “Taste Of Southen” and am enjoying your “Ramblings”. I have the same bowl, same sifter, same rolling pin (with different color handles) And my old bakinig pans begin to look like yours after a while. To clean them, I put 1 cup of ammonia in a large plastic garbage bag, add pan and close tightly.(I put it outside in case it might leak.) Leave for 24 hrs and the burnt on grease will clean off easily. I do the same with my oven racks. It still takes a little scrubbing, but it all comes off.

    One of my grand-daughters is coming Saturday learn how to bake pies. I think I will have her start with biscuits, and your pictured instructions will be a big help when she’s doing it on her own later. I may even tape her first efforts. I wish I had a tape of my first pie crust baking experience. I think I worked on it for an hour. I recently timed myself at 2 minutes.

    I guess you’re not the only rambler.


  7. kima Thomas says:

    Your recipes are great, I have tried some of the recipes and it has came out perfect. Thank you for sharing these awesome recipes. i struggle to make biscuits, even the store bought ones come out too hard for me.

  8. Rachael Martin says:

    So funny! I made these biscuits tthis morning and they turned out perfectly. ..what is funny is that I Googled lard biscuits and this came up then my friend Chef Brian Hedamen..invited me to this page and the same recipe popped up

  9. Beth Montgomery says:

    I would like to make these ahead for my daughter’s baptism and freeze them once cut out. Any suggestions on baking them? Should I thaw them first or can I bake frozen? I will let you know how it goes!

    • Steve Gordon says:

      Hi Beth, I wish I could answer your question regarding freezing the biscuits. I’ve been wanting to experiment with freezing some of my regular biscuits to see how they turn out, but I’ve just never done it. I would suggest that you make a few and test them out ahead of time if you possibly can. That would give you a good idea of which way you would prefer them. I wish they would still taste as good as fresh, but I seriously doubt they will. I understand having to do what you have to do, I just don’t know how well you will like them after they’ve been frozen.

      Let me know if you get the chance to try them, and how they turn out for you. I appreciate you trying the recipe and hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  10. Rachel says:

    Hi Steve,

    Do you bake these on the middle rack in oven.


    • Steve Gordon says:

      Hi Rachel, You should be safe in the middle or even one step below middle. If you find they are browning more on top than bottom, you might want to drop down a notch. I suspect it could vary depending on your oven. Mine is one notch below center at the moment and, yes I just went and looked to be sure. I hope you enjoy the Biscuits and that you’ll let me know how they turn out for you. Thank you for your question and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  11. k lipford says:

    do you really bake your biscuits at 500 degrees??
    trying to make them for a teacher appreciation tea/lunch tomorrow.

    • Steve Gordon says:

      Hi K., I’m sorry I didn’t get a chance to respond sooner. Yes, I do bake them at 500 degrees. Just remember to pre-heat your oven before you do anything else to make sure it is good and hot when you get ready to pop that pan of biscuits inside. The high temp should cause them to rise quickly giving a lightly brown top and bottom with a light and fluffy inside. Let me know if you give the recipe a try and how it turns out for you. Thank you for your question and do stop by and visit us again… real soon. Be Blessed!!! –Steve

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