Let’s Make Mini Drop Biscuits Cooking Italian with Joe

Mini Buttermilk Biscuits – Quick, Buttery, & Irresistible! 🇮🇹🍪

Hey friends! These mini drop biscuits are golden, tender, and full of those perfect craggy nooks and crannies that soak up butter like a dream. No rolling, no cutting—just scoop, bake, and enjoy warm with fresh butter, a glass of cold milk, or your morning coffee. They’re savory enough for dinner but sweet enough to turn into shortcakes with fresh peaches, strawberries, jam, or whipped cream. Simple Italian-American comfort at its best!

Recipe Ingredients (makes about 12-15 mini biscuits):
– 2 cups all-purpose flour
– 3 teaspoons baking powder
– ½ teaspoon salt
– ⅔ cup whole milk
– 4 tablespoons unsalted butter, melted

**Tools you’ll need:**
– Mini ice cream scoop (for perfect uniform size!)
– Cookie sheet or baking tray
– Parchment paper

**Instructions:**
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt.

3. Pour in the milk and stir gently with a fork or spoon—just until combined. Don’t overmix!

4. Drizzle in the melted butter and fold very gently until the dough comes together into a shaggy, hydrated mixture.

5. Cover the bowl with a clean towel or plastic wrap and let the dough rest for 30–45 minutes. This rest time lets the flour fully hydrate for extra tender, flaky biscuits!

6. After resting, give the dough a gentle stir to redistribute any moisture.

7. Using your mini ice cream scoop (slightly overfilled for nice mounds), drop scoops onto the prepared baking sheet, spacing them 1½–2 inches apart. This ensures even baking and uniform size—beautiful every time!

8. Lightly dampen your fingers and gently pat down any tall spikes, but keep those rustic nooks and crannies—they’re what make these biscuits special and crispy on the edges.

9. Bake in the preheated oven for 15–20 minutes, or until the tops are lightly golden brown. Check at the 10-minute mark to see how they’re browning (rotate the tray if needed for even color).

10. Remove from the oven and let cool on the tray for about 10 minutes. Transfer to a basket or platter while still warm.

My favorite way to enjoy: Split one open while it’s hot, slather with fresh butter, and pair with a cold glass of milk or a steaming cup of coffee. Pure bliss!

These little beauties are versatile—serve them alongside soup, use as a base for strawberry shortcake, or spread with your favorite jam. Whatever you do, make a double batch… they disappear fast!

Buon appetito, amici! Tag me if you bake these—I love seeing your creations! ❤️

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Joe Borio
Host of YouTube: Cooking Italian with Joe

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Please Like, Share, Subscribe. Joe Borio, host of YouTube Cooking Italian with Joe, sharing stories, Italian recipes, travel tips, and all to Love about Italy 🇮🇹!!! Buy your next bottle of Vito and Joe’s Extra Virgin Italian Olive Oil at https://www.cookingitalianwithjoe.com