Miniature versions of a plump, flaky, buttery biscuit to make delicate looking tea sandwiches.
Course Bread
Cuisine American
Keyword American Tea Sandwich Biscuits
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 2dozen
Equipment
2-inch round biscuit cutter
Baking sheet pan
Ingredients
2cupsAll purpose flour
2tbspBaking powder
1tspSalt
5tbspUnsalted butter
1cupWhole milk extra for brushing on tops
Instructions
Preheat oven to 425
In a large bowl or food processor, whisk flour, baking powder, salt, and butter until crumbly and well incorporated.
Slowly incorporate the milk to form a soft, pliable dough ball. The dough will come together quickly into a ball. If dough feels sticky, add a sprinkle of flour, if dry, add a splash of cold water.
On a floured work surface, roll dough out to about ¾ of an inch. Use a small round cookie cutter or biscuit cutter, to cut out uniform small bites.
Place on a parchment paper lined baking sheet. Brush just a little milk across the tops, place in the oven of high heat and bake for about 15 minutes, or until a golden color.
Remove and place on a wire rack. Biscuits are now ready to make into small sandwiches of your personal style. Simply slice the biscuit open with a serrated knife and the biscuits hold together beautifully.
Video
Notes
If not baking until a later time, place plastic wrap around the cut biscuits and keep in the fridge until ready to bake. Once baked, store any extras in a airtight container in the fridge.