Cooking Classics
The Technique
Party Biscuits
Miniature Party Biscuits are the perfect size to serve guests when a host of flavor combinations are offered as just a few will satisfy appetites. Accompany with Ginger-Cantaloupe Preserves for now but these irresistible morsels can be served in various ways throughout the summer months, too. Look for those ideas in a few weeks but for now, be certain to prepare a batch & follow my straightforward freezing instructions so the biscuits can be baked at a moments notice. Learn how to make a crowd pleasing recipe favorite perfect for casual & elevated social gatherings.
Miniature Party Biscuits
makes 100 biscuits
2 cups all purpose flour
1 Tbsp baking powder
3/4 tsp kosher salt
3/4 cup cold butter, cut into small cubes
3/4 cup whole buttermilk
Melted butter
Preheat the oven to 425 degrees. Whisk together the flour, the baking powder & the salt in a large mixing bowl. Cut in the butter with a pastry blender or your fingers until the mixture resembles peas. Add the buttermilk. Fold into the mixture with a rubber spatula just until the dough comes together. Do not over mix. You’re not looking for perfection & a bit crumbly is just fine. Turn the dough out onto a heavily floured surface. Knead 2 or 3 times & roll to a thickness of 1/4-inch. Cut the dough with a 1 3/16-inch cutter. Gently reform the dough scraps & repeat. Place the biscuits 1/2-inch apart onto a lightly greased half sheet pan. Bake on the middle rack 8 to 10 minutes or until lightly browned on the bottom. The tops will be pale. Remove from the oven & brush with melted butter.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Party Biscuits
Miniature Party Biscuits utilize a standard preparation technique. If you are in need of a refresher on how to make authentic southern style biscuits, look to Baking Classics: Buttermilk Biscuits for my detailed tutorial which includes photos, instructions & pointers on how to make your very best to date. These little gems have a bit more butter added to the dough for a richer, more decadent taste. I think you’ll like them a whole lot.
The Technique
A few pieces of equipment will be needed in order to complete the task. Gather a rolling pin, a small cutter & a pastry board. Here’s what you should know.
Preheat the oven to 425 degrees. Whisk together the flour, the baking powder & the salt in a large mixing bowl. Cut in the butter with a pastry blender or your fingers until the mixture resembles peas. Add the buttermilk. Fold into the mixture with a rubber spatula just until the dough comes together. Do not over mix. You’re not looking for perfection & a bit crumbly is just fine. Turn the dough out onto a heavily floured surface. Knead 2 or 3 times & roll to a thickness of 1/4-inch. Cut the dough with a 1 3/16-inch cutter. Gently reform the dough scraps & repeat.
No. 1
Place the biscuits 1/2-inch apart onto a lightly greased half sheet pan.
No. 2
Bake on the middle rack 8 to 10 minutes or until lightly browned on the bottom. The tops will be pale. Remove from the oven & brush with melted butter.
No. 3
Biscuits may be easily frozen & used at your convenience. Prepare the biscuit dough & cut as directed. Place them onto a lightly greased half sheet pan. Freeze 4 hours. Place the frozen pieces of biscuit dough into a zip top freezer bag. Store in the freezer up to 3 weeks. To bake, preheat the oven to 425 degrees. Place the biscuits 1/2-inch apart on a lightly greased half sheet pan. Bake 10 to 12 minutes or until lightly browned on the bottom. Remove from the oven & brush with melted butter.
The Tune
“Love Potion No. 9” The Searchers
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Rebecca Gordon
Be sweet.
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