These tiny biscuits are rich and buttery beyond words! Serve them when you’re short on time, or when you’re looking for a fuss-free bite.
Last weekend I was able to replenish my eggs and dairy, but flour is still proving to be elusive. I was planning to make my , but ultimately decided 7 cups of flour for one recipe was too much to part with right now. Instead I’ll be whipping up these truly decadent cheesy mini biscuits.
This is a recipe that’s easy to commit to memory. You’ll need a package of cream cheese, a stick of butter, and a cup of self-rising flour. If you don’t keep self-rising flour on hand, then a cup can easily be made at home with my recipe notes.
When measuring flour for this recipe, I recommend the spoon-and-sweep method. Spoon flour into the measuring cup until overflowing, and then sweep the top level with the back of a flat butter knife. This will help you avoid tough biscuits, which can happen with too much flour. You could also weigh 120g of flour on a scale to be absolutely certain you’re getting the amount right.
These baby biscuits bake in a mini muffin tin (1 3/4-inch cavities), and you won’t even need to grease the pan! These biscuits butter themselves!
The dough is lax enough to pipe into the cavities, but if your dough seems too firm to pipe, place batter in the tin using two spoons.
Fill the cavities all the way to the top! The tops may look a little ragged, but you can smooth them down by dipping fingertips in water and then lightly tamping them down.
Bake until the edges are puffed and lightly golden brown.
These little biscuits are so rich and cheesy, they could almost be an appetizer or part of a cheese course! Although they are delectable warm, they are also quite good at room temperature. I might just serve these as an hors d’oeuvre when family and friends are able to celebrate together again.
Yields 14-16 mini biscuits
This recipe requires the use of a mini muffin pan.
1 package (8 oz.) cream cheese, at room temperature
1/2 cup (1 stick/113g) unsalted butter, at room temperature
1 cup (120g) self-rising flour (*see note for substitution)
Preheat oven to 400°F.
In the bowl of an electric mixer, beat the cream cheese and butter until creamy. Gradually add flour beating at low speed, just until blended.
Pipe or spoon dough into ungreased mini muffin pans (1 3/4 inch cavities), filling them full to the tops. If dough looks ragged, dip fingertips in water and pat down any peaks in the dough. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Serve warm.
*Note: For homemade self-rising flour, combine 1 cup of flour in a bowl and whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Use in this recipe as a replacement for self-rising flour.