Growing up, my favorite home-cooked meal was my mom’s baked spaghetti. Even to this day, certain smells and flavors, even the mere sight of freezer aisle Texas toast, makes my heart swell at the thought of that meal and the people I frequently shared it with. We all have those kind of memories of our own, and those simple bites of food are powerful because they have the ability to bring us back to a time, person, or feeling that meant something to us. Now, as a mom with kids of my own, I often wonder what things they’ll look back on remember. Even though, more often than not, it seems as though they’re oblivious to the inner-workings of our home, I know their little brains are still at work, picking up on the subtleties that flavor our everyday life.

At the present time, my kids are, like, really little, and with that comes loads of opinions and peculiarities. One day they love blueberries, the next, they spit them out. On Monday, their favorite meal is chicken fingers, but by Thursday, they claim they’re allergic to them. Honestly, my Mom brain has a hard time keeping track of it all, but one thing that has remained constant over the past few years is their love for biscuits. My kids love a good biscuit, and these mini garlic herb biscuits are no exception. This variety, a spin on my classic mini buttermilk biscuits, are in frequent rotation in our freezer, and there is no shortage of delight when the kids catch a whiff of those little layered rounds of dough reheating in the toaster oven. Fragrant with the scent of butter, garlic, oregano, and basil, these mini garlic herb biscuits make a terrific addition to breakfasts and dinners alike. Let me tell you how to make them.

First, we start by preheating the oven. Don’t overlook this step; tall, layered biscuits required a properly heated oven! Line a pan with parchment paper and begin to stir together the dry ingredients. Flour, salt, leaving, and seasoning is stirred together in a large bowl. I use garlic powder and Italian seasoning here for ease, but you could certainly use fresh garlic or a different assortment of herbs according to your preferences. Once combined, we use a pastry cutter or the backs of two forks to cut ice-cold butter into the dry ingredients. Once there are pea-sized clumps throughout, stir in the buttermilk just until a shaggy dough comes together. Lightly flour a clean work surface and pat the dough out into a legal paper-sized rectangle. Use a sharp knife to cut the dough into three equal pieces and stack them one on top of the other. Repeat this process, gently patting down each time, until the dough has been stacked three times. Use a small floured pastry cutter to trim out rounds of dough and place them 2″ apart on the prepared baking sheet.

After baking, these mini garlic herb biscuits have crisp edges and soft, doughy insides. The layering makes them almost peelable (a feature my kids love!) and super fun to eat. We like to enjoy these as a breakfast for dinner option or simply as a sides for otherwise starch-free suppers. Either way, you’ll definitely enjoy the flavor and texture these mini garlic herb biscuits bring to the table.

I hope you guys get a chance to try these biscuits and let me know what you think! Have a terrific Saturday and happy baking!

If you like these mini garlic herb biscuits, you should try:

Mini Buttermilk Biscuits
Cheddar Cornmeal Biscuits
Cream Cheese Chocolate Chip Biscuits
Honey Nut Biscuits

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