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Mini Everything Bagel Buttermilk Biscuits

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  • Author: Browned Butter Blondie
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 10 1x
  • Category: Brunch


These ultra buttery, super flakey, mile high biscuits take just 30 minutes from start to finish using basic ingredients and just one bowl. Topped with a generous sprinkling of everything but the bagel seasoning, these savory biscuits will be the star of breakfast, lunch, dinner and everything in between.


  • 3 cups (360 grams) all-purpose flour, spooned and leveled
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 8 tablespoons (115 grams) cold unsalted butter, cubed
  • 1 to 1 1/4 cups buttermilk (whole milk will work in a pinch)
  • 2 tablespoons everything bagel spice blend


  1. Preheat the oven to 425° F. Line a small baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt to combine.
  3. Cut the butter into the dry ingredients using two forks or pastry cutter until it resembles pea-sized crumbles. For best results, use frozen, cubed butter. Be careful not to over work the dough.
  4. Add the milk to the dry ingredients, starting with 1 cup of milk. You may need to use as much as 1 1/4 cups of milk. Stir the dough with a fork or wooden spoon until it becomes a scratchy dough. Knead the dough by hand a few times in the bowl so it comes together in a ball. Do not overwork the dough. The dough should appear drier in some areas and moist in other areas. Work quickly so the butter remains cold.
  5. Turn the dough out onto a flat, lightly floured surface. Fold the dough over until there are no longer any dry spots remaining. Continue to work quickly. Fold the dough about 8-10 times and then press the dough down to a disk about 2 inches high. Cut the dough into thirds and stack on top of each other. Turn the dough 90 degrees and press down into a disk about 2 inches high. Cut into thirds again and stack the pieces on top of each other once more. Once again, use your hands to press the dough down into a semi-rectangle about 2 inches high.
  6. Using a biscuit cutter dipped in flour, cut the dough into rounds and place them on a parchment lined baking sheet. Continue gathering together the scraps, gently pressing them into a disk and cutting more rounds with the biscuit cutter until no dough remains. Place biscuits close together but barely touching for best results. The biscuits will bake up high with flakey layers if baked close together.
  7. Brush the tops of the biscuits lightly with whole milk and sprinkle the tops generously with the everything bagel spice blend.
  8. Bake for 15-16 minutes, or until the tops are golden brown and the flakey layers are baked through.
  9. Remove the pan from the oven and allow the biscuits to cool for 5 minutes on the baking sheet before transferring to a cooling rack.
  10. Biscuits are best served warm on the day they are made.