Growing up, my favorite home-cooked meal was my mom’s baked spaghetti. Even to this day, certain smells and flavors, even the mere sight of freezer aisle Texas toast, makes my heart swell at the thought of that meal and the people I frequently shared it with. We all have those kind of memories of our own, and those simple bites of food are powerful because they have the ability to bring us back to a time, person, or feeling that meant something to us. Now, as a mom with kids of my own, I often wonder what things they’ll look back on remember. Even though, more often than not, it seems as though they’re oblivious to the inner-workings of our home, I know their little brains are still at work, picking up on the subtleties that flavor our everyday life.
At the present time, my kids are, like, really little, and with that comes loads of opinions and peculiarities. One day they love blueberries, the next, they spit them out. On Monday, their favorite meal is chicken fingers, but by Thursday, they claim they’re allergic to them. Honestly, my Mom brain has a hard time keeping track of it all, but one thing that has remained constant over the past few years is their love for biscuits. My kids love a good biscuit, and these mini garlic herb biscuits are no exception. This variety, a spin on my classic mini buttermilk biscuits, are in frequent rotation in our freezer, and there is no shortage of delight when the kids catch a whiff of those little layered rounds of dough reheating in the toaster oven. Fragrant with the scent of butter, garlic, oregano, and basil, these mini garlic herb biscuits make a terrific addition to breakfasts and dinners alike. Let me tell you how to make them.
First, we start by preheating the oven. Don’t overlook this step; tall, layered biscuits required a properly heated oven! Line a pan with parchment paper and begin to stir together the dry ingredients. Flour, salt, leaving, and seasoning is stirred together in a large bowl. I use garlic powder and Italian seasoning here for ease, but you could certainly use fresh garlic or a different assortment of herbs according to your preferences. Once combined, we use a pastry cutter or the backs of two forks to cut ice-cold butter into the dry ingredients. Once there are pea-sized clumps throughout, stir in the buttermilk just until a shaggy dough comes together. Lightly flour a clean work surface and pat the dough out into a legal paper-sized rectangle. Use a sharp knife to cut the dough into three equal pieces and stack them one on top of the other. Repeat this process, gently patting down each time, until the dough has been stacked three times. Use a small floured pastry cutter to trim out rounds of dough and place them 2″ apart on the prepared baking sheet.
After baking, these mini garlic herb biscuits have crisp edges and soft, doughy insides. The layering makes them almost peelable (a feature my kids love!) and super fun to eat. We like to enjoy these as a breakfast for dinner option or simply as a sides for otherwise starch-free suppers. Either way, you’ll definitely enjoy the flavor and texture these mini garlic herb biscuits bring to the table.
I hope you guys get a chance to try these biscuits and let me know what you think! Have a terrific Saturday and happy baking!
If you like these mini garlic herb biscuits, you should try:Print
Mini Garlic Herb Biscuits
These layered southern-style biscuits are loaded with garlic, herbs, and butter, making them the perfect addition to your breakfasts and dinners!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 20 mini biscuits
- Category: Quick Bread
- 2 cups (280 gm) all-purpose flour
- 1 teaspoon sugar
- 1–1/2 teaspoons kosher salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- ¾ cup (170 gm) unsalted butter, cold and diced, plus 2 additional tablespoons melted, if desired
- ¾ cup (180 gm) buttermilk, cold
- 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.
- In a large bowl, combine the flour, sugar, salt, powder, baking soda, garlic powder, and Italian seasoning. 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.