Mini Cheese Biscuits Recipe

Kate Robertson Parrish’s Mini Cheese Biscuits

Kate Robertson Parrish’s Mini Cheese Biscuits yield a delightful batch of 60 bite-sized treats. The recipe combines all-purpose flour with grated cheddar, seasoned salt, paprika, and a hint of chili flakes for a savory kick, while unsalted butter and cream cheese create a rich, tender dough. Shaped into small 1-inch balls and gently pressed into discs, these biscuits are baked until their bottoms turn a light golden brown, offering a warm, cheesy snack that's perfect for any occasion.

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Course Appetizer

Cuisine American

Ingredients

  

• 2 cups all-purpose flour
• 8- oz. block cheddar cheese grated
• ½ tsp. seasoned salt or kosher salt
• ¼ tsp. paprika
• ½ tsp. chili flakes optional
• ¾ cup unsalted butter cut into 1-tablespoon pats
• 4 oz. cream cheese cut into tablespoons

Instructions

 

• Preheat oven to 325°. Line a baking sheet with parchment paper or a silicone baking mat.
• Combine the flour, grated cheese, and spices in the bowl of a stand mixer.
• Turn the mixer on to medium-low. Slowly add the butter and cream cheese piece by piece and let it mix until a dough forms. If it doesn’t come together, add 1-2 tablespoons of ice water.
• Shape the dough into small, 1-inch balls and place them on the baking sheet. Use a fork to gently press the balls into little discs. The biscuits don’t spread, so you can place them close together.
• Bake for 22-25 minutes, until the bottoms just start to turn golden brown.
• Enjoy warm.

Keyword biscuits

Kate Robertson

“These bite-sized biscuits are the perfect dinner party appetizer or tailgate snack! Savory, salty, and cheesy, they’re always a crowd-pleaser. You can mix them by hand, but it’s easier and quicker in a stand mixer or food processor. Make them as spicy as you’d like by adding chili flakes or Cajun seasoning.”