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.
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.