Mini Biscuits and BerriesJump to Recipe
This Mini Biscuits and Berries recipe is like the Hippocratic Oath. First, do no harm.
You have beautiful spring or summer berries and the last thing you want to do, in my opinion, is over-process them. Sure, if you have a knockout pie or jam recipe, they are gonna be great. But, sometimes the best way to enjoy the best of the season is without doing much to them at all.
That’s why biscuits and berries are so perfect. Finding ripe, in season berries is crucial because there isn’t much on them. They are what they are in this recipe.
The biscuits, meanwhile, are the ideal delivery method. Flaky and buttery on the inside and with a super-crunchy sugar topper. For this use, I make them about half the size I would make for a breakfast sandwich (like this one) which makes them easier to handle.
Besides the biscuit recipe (which is pretty spot on), the recipe is more of an idea than an actual recipe. Substitute whatever berries you can find that look good and show them off.
- Want a more savory biscuit? Try these easy-to-make Pumpkin Biscuits!
Summer Biscuits and Berries
- 4 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter cold
- 2 cups buttermilk
- 1 egg white + 1 Tbsp. water
- Coarse sugar for topping
- 12-16 oz. fresh seasonal berries
- 2 tablespoons sugar
- ½ lemon juice only
- ½ teaspoon vanilla extract
Fresh Whipped Cream:
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Preheat oven to 425 degrees. In a large bowl, stir together flour, salt, sugar, baking powder, and baking soda.
- Cut cold butter into cubes and add it to the dry ingredients. Use a pastry cutter or just your clean fingers to work the butter into the dry ingredients until it’s in pea-sized pieces. If you’re using your fingers, rub the butter between two fingers to really work it into the flour.
- When butter is distributed in the flour, add buttermilk and stir to combine ingredients. Try not to over-work the dough. Some dry spots are okay.
- Turn dough out onto a lightly floured surface and work it into a slab about 1/3-1/2 inch thick. Fold it over itself a few times and press it out again. Use a 1 1/2-2 inch round cutter to punch out the biscuits. You should be able to get about 2 dozen if you reshape the dough once or twice.
- Place punched biscuits on two baking sheets lined with parchment paper. Brush the biscuits with a simple egg wash and dust them heavily with coarse sugar.
- Bake biscuits at 425 degrees for 18-20 minutes, rotating the pans once halfway through. The finished biscuits should be puffed up and golden brown. Remove and let cool.
- Rinse berries well and stir together with other ingredients. Use a spoon to lightly mash some of the berries into the bowl. Let sit for a few minutes while biscuits bake.
For whipped cream:
- Whisk together cream, sugar, and vanilla until the cream holds soft peaks. Don’t over whisk it or it might turn to butter!
- Assemble the biscuits by peeling apart the biscuits, adding a good spoonful of cream, and a few berries. Eat it with a fork or like a sandwich!
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Mini Biscuits and Berries
These mini biscuits are deceiving. They are mini so they look cute, but they have this crust on them that is really crunchy. It’s almost a shock. As you bite into the biscuit the crust sort of cuts into the berries.
They start like any biscuit: flour, salt, baking powder, baking soda, and in this case a little sugar.
One BIG note: Since I made them smaller, I decreased the rising ingredients. This is physics or something, but just trust me that you don’t need as much if you are making smaller biscuits. If you do add too much, they will rise too fast and then deflate.
It wouldn’t be a homemade biscuit without butter. Get it really cold, cube it, and cut it into the dry ingredients. Sometimes I use a pastry cutter and sometimes I use my fingers.
If you use your fingers, just rub the butter into the dry ingredients until it’s in pea-sized pieces. About like this.
Then add the buttermilk and stir it together until the dough is just clumping together. Don’t overwork the dough at this point or the biscuits will get tough. Keep it light.
Turn the mini biscuit dough out onto a lightly floured surface and fold it over itself a few times. Then press it out until it’s about 1/3-1/2 inch thick and start punching out some rounds!
The round cutter I used was about two inches, but there isn’t a hard and fast rule here. I would just keep them on the smallish end.
Not donut sized.
Place your punched biscuits on a few baking sheets (you should get about 24) lined with parchment paper. Brush them with some egg wash (egg white + 1 Tbsp. water) and dust them heavily with coarse sugar. This is where the crunch comes from.
Bake these guys at 425 degrees for 18-20 minutes. Rotate the pans once halfway through so they cook evenly.
These are just awesome biscuits. Look at the sugar topping!
- Are homemade biscuits worth the work? Read my full biscuit breakdown on Homemade trials!
Berry Topping for Biscuits and Berries
I used a mix of raspberries and blueberries but I can’t really think of a berry that wouldn’t work here. Just wash your berries and toss them with a little sugar, vanilla, and lemon juice. Use a spoon to very lightly mash a few of the berries to get some juice going. Leave most of them whole though.
Let the berries sit as the biscuits bake.
Make some whipped cream too!
I really hate busting out the mixer just for whipped cream. Just whisk it by hand, people. It takes like a minute and you won’t over-whisk it by hand.
When you’re biscuits are out of the oven, assembly is easy.
Biscuit + Whipped Cream + Berries = YES.
I’ve told you all there is to tell about these biscuits and berries.
Make them. Enjoy.