Mini Buttermilk Biscuits

Mini Buttermilk Biscuits by Wood and Spoon blog. These are buttery bite sized laminated biscuits with flaky layers and loads of flavor. Learn how to make perfect Southern biscuits at home that taste even better than the store bought ones in the can. Also some things to do while social distancing and staying at home with coronavirus. Learn what moms and women can do at home now on

5 from 8 reviews

These mini buttermilk biscuits are layered, Southern-Style biscuits loaded with buttery flavor and tons of flake!


For the biscuits:

  • 2 cups (280 gm) all-purpose flour
  • 1 teaspoon sugar
  • 11/2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup (170 gm) unsalted butter, cold and diced
  • ¾ cup (180 gm) buttermilk, cold
  • Extra butter for brushing, if desired


  1. Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment OR lightly grease a baking dish at least 8” in size. Set aside.
  2. In a large bowl, combine the flour, sugar, salt, powder, and soda.  Use a pastry cutter or the backs of two forks to cut in the butter until evenly dispersed with pea-sized clumps throughout. Gently stir in the buttermilk until a shaggy dough forms, being careful to NOT OVERWORK. Sprinkle 2 tablespoons of flour out onto a clean work surface and dump the crumbly dough on to the flour. Gently and quickly work the dough together and pat out to a 1” thick rectangle. Cut the dough into 3 equal-sized rectangles and stack them on top of one another. Gently press or roll out again to a 1” thick rectangle. Repeat the cutting and stacking process two more times and then roll out to ½-2/3” thick. Use a 1-1/2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about ¼” apart on the baking sheet or dish. Brush with a bit of the melted butter and bake in the preheated oven for about 15 minutes or until the tops are golden and the biscuits have risen. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.