Mini Pickle Biscuits Recipes

QUICK AND EASY MINI BISCUITS

Steps:

• Preheat the oven to 475 degrees F.
• Sift the flour and salt together into a bowl Add the lard and cut together with a pastry cutter. Use a fork to stir in the buttermilk gently. Gently knead the dough a few times, adding more flour if you need to.
• Roll out the dough and cut out biscuits with a small round cutter. Place on baking sheets and bake for 10 minutes. Brush with butter when you remove them from the oven.
• Serve with slices of Christmas ham.

MINI BUTTER BISCUITS

Steps:

• Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until just until moistened. , Drop by rounded tablespoonfuls into ungreased miniature muffin cups. Bake at 450° for 11-15 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.

MINI PICKLE BISCUITS

Steps:

• Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, and baking soda, 30 seconds. Toss butter into mixture to evenly coat, then press between your fingers to create flower-petal shapes.
• Stir together buttermilk and relish; slowly pour over flour-butter mixture, stirring with a fork, until a crumbly dough forms. Transfer to a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 6-by- 10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into an 8-inch square.
• Cut dough into fourths in both directions with a large, sharp knife to form 16 square biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm.

MINI BISCUITS - PARTY BISCUITS RECIPE

Steps:

• Place sifter in a large mixing bowl, add flour and sift into bowl.
• Create a well in the middle of the flour.
• Add lard.
• Add buttermilk.
• Squish lard and buttermilk between fingers until fairly smooth.
• Stir the wet ingredients into the flour using small circular motions. Draw the flour into the wet ingredients slowly as you continue to stir.
• When the dough ball forms, flip the dough and knead it a few times, working in flour as needed until a soft, smooth dough ball is achieved. Use a light touch as you work without pressing the dough too hard.
• Sprinkle your work surface with flour.
• Place the dough ball on the floured work surface, sprinkle dough lightly with flour.
• Lightly flour rolling pin then, gently roll the dough out until it's about ½ inch thick.
• Dip your biscuit cutter into some flour, press into dough, cut and remove biscuits.
• Place the formed biscuit in a pan that has been lightly greased with lard.
• Repeat the process until all dough is used.
• Bake at 500º for about 8-10 minutes or until the tops start to lightly brown.
• Remove from oven, brush with butter, cover with a clean cloth and let rest.
• Serve warm and enjoy.