mini-everything-bagel-buttermilk-biscuits

Breads & Muffins Brunch

Mini Everything Bagel Buttermilk Biscuits

July 24, 2020

These ultra buttery, super flakey, mile high biscuits take just 30 minutes from start to finish using basic ingredients and […]

These ultra buttery, super flakey, mile high biscuits take just 30 minutes from start to finish using basic ingredients and just one bowl. Topped with a generous sprinkling of savory seasoning, these mini everything but the bagel buttermilk biscuits will be the star of breakfast, lunch, dinner and everything in between!

Today on the blog we’re going to take a short break from all the regularly scheduled chocolate cakes and funfetti cookies and serve up something on the savory side. About a year or so ago I had the best biscuit of my LIFE in Nashville. And since I won’t be hopping on a plane to Tennessee anytime soon, I did the next best thing and spent a little time in the kitchen trying to recreate the very best biscuit ever. Cue these mini everything bagel buttermilk biscuits. Super flakey, ultra buttery, sweet and salty little rounds of carb-loving deliciousness. They come together in less than thirty minutes, and let me tell you, they are just what the weekend ordered.

With just a little flour, butter and salt you can have homemade, buttery soft, flakey biscuits warm from the oven in no time. This could be good or bad depending on how you look at it. I’ve made these mini biscuits several times a week for the past who knows how long  {hello comfort food} and I’m not kidding when I say that a line of eager biscuit eaters forms around the oven every time. The recipe is as easy as they come. Just mix the dry ingredients. Cut in the icy cold butter with a pastry cutter and then pour in the buttermilk to bring the mixture together into a shaggy dough. Next we dump the dough onto a lightly floured surface and pat it into a rough rectangle. Fold the dough twice for those extra tall, flakey layers and then use a sharp biscuit cutter dipped in flour to form about ten mini biscuits. A quick brush of melted butter and a sprinkle of everything bagel seasoning and off to the oven they go for a quick bake. It’s that easy! If buttermilk biscuits are new to you, read on for a few more things you may want to know to get those sky high, pillowy soft layers of biscuit love.

INGREDIENTS YOU NEED FOR THE BEST BUTTERMILK BISCUITS

Flour. Nothing fancy needed here. Just regular all-purpose flour spooned and leveled is all you need for a batch of ultra flakey, mile-high biscuits that will keep you coming back for just one more bite.

Butter. Splurge on the good stuff bakers because biscuits are all about the butter. For best results, cut your butter into 1/4 inch cubes and freeze for 15-20 minutes before incorporating in to your dry ingredients. Work quickly as you mix and knead the dough to be sure you have chunks of cold butter when you send the biscuits off to the oven.

Sugar. Just a pinch of the sweet stuff helps to balance the salty flavor in these everything bagel biscuits.

Salt. I always opt for kosher salt in my biscuits for the very best flavor.

Buttermilk. Use the real deal for the very best, most flakiest, yummiest, most perfect biscuits ever. If you are in a hurry and your biscuit fix cannot wait, whole milk will work in a pinch. Or make your own buttermilk with just two ingredients.

Baking powder. Get those mile-high flakey layers thanks to a generous helping of baking powder. Be sure to measure correctly and check the expiration date to be sure your baking powder is super fresh.

Everything bagel seasoning. These ultra buttery and super savory mini biscuits get a major upgrade with the addition of everything but the bagel seasoning. Made from a combination of sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds, and poppy seeds, this seasoning will take your average buttermilk biscuit to a whole new level. I love this pre-made mix from Trader Joes.

HOW TO MAKE THE BEST BUTTERMILK BISCUITS

Measurements matter. Too much flour can lead to dry, crumbly biscuits. Take the time to use the spoon and level method to make sure your flour measurements are accurate. Better yet, break out your kitchen scale and weigh the dry ingredients using the quantities listed below.

Use frozen butter. For mega flakey biscuits, use ice cold butter. When the butter melts as the biscuits bake, little pockets of air are created resulting in a soft, flakey center and crisp edges. Pro-tip: cube the butter into small pieces and then place in the freezer for 15-20 minutes before incorporating into the dry ingredients. Work quickly as you fold and knead so that the butter remains solid and cold before the biscuits hit the oven.

Les is more. Whatever you do, don’t be tempted to over handle the dough. Over working the dough will result in hard, dense, and flat biscuits. Be sure to only mix the dough until barely incorporated and stop mixing once a shaggy dough forms. Less is more when it comes to mixing biscuit dough.

Do not over bake. Let’s be real. No one likes a dry biscuit. These sweet, buttery, extra flakey biscuits bake up with mile high, soft, pillowy layers in no time at all. Keep an eye on your oven and remove the biscuits once the tops are golden brown and the edges are baked through.

Don’t forget the fold. To get those super tall, fluffy layers we’ll need to fold the dough twice. It’s easy to do following the instructions below. Don’t be temped to skip this step or your biscuits will bake up flat and dense. Light and fluffy is the name of the game here bakers!

Resist the twist. When cutting the biscuit rounds, press firmly down with the lightly floured cutter and pull straight up. Do not twist the biscuit cutter or you will seal the edges which will prevent the biscuits from rising properly in the oven.

Snuggle up. For the most delicious, flakiest, fluffiest, most perfect biscuits, line them up close together on the baking tray so that the edges are almost touching. When placed in a warm oven the biscuits will rise up nice and tall. Works like a charm every time!

HOW TO SERVE MINI BUTTERMILK BISCUITS

I’m not gonna tell you how to eat your biscuits but I will say that it’s a known fact that biscuits are best enjoyed on the day they are made. Like most, these mini everything bagel buttermilk biscuits are the most delicious devoured warm from then oven with a pat of salted butter and a drizzle of honey. A side of egg over easy and some crispy fried bacon never hurt either. These biscuits are a cure for whatever ails you and they are well worth an extra thirty minutes and a second cup of coffee on Sunday morning. Bake these biscuits today and thank me tomorrow.

Don’t you worry – we’ll get back to our usual sugary sweets and frozen treats next week. In the meantime, I hope you’ll bake up a batch of these biscuits. These little seeded golden brown goodies are as delicious as they are adorable and they are pure buttery biscuit heaven fresh from the oven. I can’t wait to hear how much you love ’em!

Happy baking!

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mini-everything-bagel-buttermilk-biscuits

Mini Everything Bagel Buttermilk Biscuits

  • Author: Browned Butter Blondie
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 10 1x
  • Category: Brunch

Description

These ultra buttery, super flakey, mile high biscuits take just 30 minutes from start to finish using basic ingredients and just one bowl. Topped with a generous sprinkling of everything but the bagel seasoning, these savory biscuits will be the star of breakfast, lunch, dinner and everything in between.


Ingredients

Scale
  • 3 cups (360 grams) all-purpose flour, spooned and leveled
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 8 tablespoons (115 grams) cold unsalted butter, cubed
  • 1 to 1 1/4 cups buttermilk (whole milk will work in a pinch)
  • 2 tablespoons everything bagel spice blend

Instructions

  1. Preheat the oven to 425° F. Line a small baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt to combine.
  3. Cut the butter into the dry ingredients using two forks or pastry cutter until it resembles pea-sized crumbles. For best results, use frozen, cubed butter. Be careful not to over work the dough.
  4. Add the milk to the dry ingredients, starting with 1 cup of milk. You may need to use as much as 1 1/4 cups of milk. Stir the dough with a fork or wooden spoon until it becomes a scratchy dough. Knead the dough by hand a few times in the bowl so it comes together in a ball. Do not overwork the dough. The dough should appear drier in some areas and moist in other areas. Work quickly so the butter remains cold.
  5. Turn the dough out onto a flat, lightly floured surface. Fold the dough over until there are no longer any dry spots remaining. Continue to work quickly. Fold the dough about 8-10 times and then press the dough down to a disk about 2 inches high. Cut the dough into thirds and stack on top of each other. Turn the dough 90 degrees and press down into a disk about 2 inches high. Cut into thirds again and stack the pieces on top of each other once more. Once again, use your hands to press the dough down into a semi-rectangle about 2 inches high.
  6. Using a biscuit cutter dipped in flour, cut the dough into rounds and place them on a parchment lined baking sheet. Continue gathering together the scraps, gently pressing them into a disk and cutting more rounds with the biscuit cutter until no dough remains. Place biscuits close together but barely touching for best results. The biscuits will bake up high with flakey layers if baked close together.
  7. Brush the tops of the biscuits lightly with whole milk and sprinkle the tops generously with the everything bagel spice blend.
  8. Bake for 15-16 minutes, or until the tops are golden brown and the flakey layers are baked through.
  9. Remove the pan from the oven and allow the biscuits to cool for 5 minutes on the baking sheet before transferring to a cooling rack.
  10. Biscuits are best served warm on the day they are made.

 

  • Reply
    Fabiola
    August 23, 2020 at 12:39 pm

    Hi! Why You used buttermilk and not milk? What are the difference? In Italy have more difficult to find buttermilk !
    Thanks for your answer

    • Reply
      Heather Mubarak
      August 26, 2020 at 5:33 am

      The acid in the buttermilk helps with the rise of the biscuits. If you can’t find buttermilk, you can easily make your own. Pour one cup of regular milk, remove a tablespoon and replace with a tablespoon of lemon juice or apple cider vinegar. Let sit for 5-10 minutes and it should curdle up. Hope that helps!

  • Reply
    Neetu
    August 22, 2020 at 1:26 pm

    Hi! Can these be made gluten free?

    • Reply
      Heather Mubarak
      August 23, 2020 at 4:27 am

      Yes! I planned to try this recipe using a gluten free flour blend next so that I can pass some along to my mother and sister who are both celiac. You may beat me to it so let me know how they turn out!

  • Reply
    Rose
    August 15, 2020 at 8:07 pm

    These look, and sound, delicious! Can you tell me what size biscuit cutter you used? I normally use a 2” cutter for biscuits but with these biscuits being “mini”, I wasn’t sure what size was best. Thank you!

    • Reply
      Heather Mubarak
      August 17, 2020 at 6:54 am

      Hi Rose! I believe my smallest biscuit cutter is an inch and a half. Any size biscuit cutter will work just fine. Enjoy!!

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