Everything is better when it’s tiny.
Combine a few simple ingredients—cream cheese and chives—and you get something unexpectedly delicious. These mini cream cheese and chive biscuits are irresistible.
I am completely obsessed with them.
What? Don’t you use an amaretto bottle cap to cut mini biscuits?
After rolling out the dough I realized I didn’t have a small cutter. I rummaged through the kitchen, looked at the bar cart and decided a clean amaretto bottle top would work perfectly. Twenty minutes later I noticed a spice jar lid would have done the job, but the bottle top gave me a good excuse for a cocktail—because we all need one.
I think I prefer mini biscuits to full-size ones. You can eat more (logically calorie-free, right?) and they’re perfectly poppable. They make a wonderful side for soups, stews, and summer salads—almost like biscuit croutons. These tiny buttons are soft, buttery and studded with fresh chives and pockets of whipped cream cheese.
I didn’t grow up eating homemade biscuits often, so discovering these felt like catching up on a lifetime of missed treats. Some childhood memories involve canned Grands biscuits—guilty, I still sometimes reach for them—but fresh mini biscuits? Far superior.
I first tasted these as part of the bread basket at one of my favorite local restaurants. I’m not typically a bread basket person unless the bread is exceptional, but these were packed with soft whipped cream cheese and the little rounds practically melted in my mouth. I may have eaten a lot of them in one sitting.
Minis win every time.
Mini Cream Cheese + Chive Biscuits
Yield:
50
(1-inch) mini biscuits
10 mins
8 mins
30 mins
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup freshly chopped chives
- 4 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup cold whipped cream cheese
- 3/4 cup buttermilk
Instructions
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Preheat the oven to 450°F (230°C).
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chopped chives so the chives are evenly distributed. Add the cold butter and, using your hands, a fork, or a pastry blender, work it into the flour until the mixture resembles coarse crumbs. I like to use my hands and spend about five minutes rubbing the butter into the flour until the texture is uniform. Add the whipped cream cheese in spoonfuls and gently work it in so that a few larger pockets remain—use a spoon to avoid overmixing.
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Pour in the buttermilk and stir just until the dough comes together—do not overmix. Lightly flour your countertop, turn the dough out, and pat it into a circle about 1 inch thick. Use a small biscuit cutter or a clean spice jar lid roughly 1 inch in diameter to cut rounds. Place the mini biscuits on a nonstick baking sheet and bake for 6–8 minutes, until just golden. Serve warm so the cream cheese is soft and melty.
Notes
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I tried to take a bite photo, but I kept eating them instead.