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A pile of Mini Cheese Biscuits on a black plate.

Mini Flaky Cheese Biscuits

Chef Jenn
Go mini! These Mini Flaky Cheese Biscuits are light, buttery, and have dozens of flaky layers all from the magic of butter! Easier to make than you might think, they're a great snack but are perfect with soups, stews, and more!
5 from 52 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 419 kcal

Equipment

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • ¼ teaspooon kosher salt
  • ½ cup frozen butter Grated. See notes.
  • 1 cup shredded cheddar cheese Sharp cheddar.
  • ¾ cup milk
  • ¼ cup sour cream
  • 2 tablespoons heavy whipping cream

Instructions
 

  • Preheat your oven to 425-F and line a baking sheet with parchment paper.
  • Grate the frozen butter on the large holes of a box grater and pop it into the freezer until ready to use.
  • Add the flour, baking powder, baking soda, and salt to a large bowl and mix well to combine.
  • Add the frozen grated butter and shredded cheese and mix.
  • Mix the milk and sour cream in another bowl until combined, then stir the liquid into the bowl with the flour and butter. Mix until just starting to come together.
  • Turn the dough out onto a floured surface and knead 3-4 times then pat it into a rough but still shaggy rectangle.
  • Roll the rectangle out with a rolling pin until it is about 1/2 inch thick. Fold the rectangle up over itself into thirds.
  • Turn the dough a quarter turn to the right, roll it out again until 1/2 inch thick, and fold it into thirds.
  • Repeat this process 2 more times, for a total of 4 folding sessions. This is what creates the flaky layers.
  • Use a 1.5-inch biscuit cutter to cut rounds out of the dough, then roll the bits back out and keep cutting out rounds rolling the scraps.
  • Arrange the rounds on your prepared baking sheet and brush the tops with the heavy whipping cream.
  • Bake at 425-F for about 7 minutes or until golden brown and flaky.
  • Serve warm with more butter, and enjoy!

Notes

Chef Jenn's Tips

  • Keep the butter frozen until you're ready to use it. This is key to achieving those perfect, flaky layers.
  • Don't overwork the dough. Mix until it just comes together to keep the biscuits tender.
  • Folding the dough creates layers, so don't skip this step. It's worth the extra few minutes for the end result.
  • Brushing the tops with heavy cream gives the biscuits a beautiful golden color and a rich flavor.

Nutrition

Serving: 6biscuitsCalories: 419kcalCarbohydrates: 35gProtein: 10gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 510mgPotassium: 126mgFiber: 1gSugar: 2gVitamin A: 844IUVitamin C: 0.1mgCalcium: 273mgIron: 2mg
Keyword biscuit, cheese biscuit, cheesecake
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