Everything is better when tiny.

Mini Cream Cheese + Chive Biscuits I howsweeteats.com

This is what you get when you combine a few ingredients (chives, cream cheese) that you don’t really care about: something wildly delicious.

I am alllll over them.

Mini Cream Cheese + Chive Biscuits I howsweeteats.com

What? Doesn’t everybody cut their mini biscuits with an amaretto bottle top?

After patting out my dough, I realized that I didn’t have something mini to make my oh-so mini biscuits. I ran around like a wild woman for a few moments before looking at all the booze in the bar and deciding that yes, this top on the amaretto bottle will work just fine.

Twenty minutes later I realized I could have used something like the lid from one of my spices, such as smoked paprika or cumin or whatever but… oh well. This gave me an excuse for a cocktail.

Like we need an excuse.

Mini Cream Cheese + Chive Biscuits I howsweeteats.com

So. I think I now enjoy mini biscuits better than regular biscuits. Not only can you eat more (mini = eat as many as you want, calorie free, duh) but you can just pop ’em in your mouth! And they are perfect for side dishes and things like soups and stews and summery salads. Like biscuit croutons if you will.

You know, I don’t even think I ate real biscuits until I was a teenager? They were one of my favorite things but not something my mom would make often. Unless we are talking about Grands in a can… which ummm, I still sort of love. Not gonna lie. But back in the day, I was biscuitless. And we’re talking for most of my life. Long ago. Like the days when I thought Comic Sans was a professionally acceptable font.

Just no.

I made these little biscuits because they come as part of one of my favorite local restaurants’ bread baskets. And I am not a bread basket gal. You should know that by now. I can totally take it or leave it unless it is GOOD bread. But this… this is bread stuffed with soft whipped cream cheese. The little buttons practically melt in your mouth. I think I single-handedly consumed like 25 of them.

Minis for the win.

Mini Cream Cheese + Chive Biscuits I howsweeteats.com


Mini Cream Cheese + Chive Biscuits

Yield: makes about 50 (1-inch) mini biscuits

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 30 minutes


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly chopped chives
4 tablespoons cold unsalted butter, cut into piece
1/2 cup cold whipped cream cheese
3/4 cup buttermilk


Preheat oven to 450 degrees F.

In a large bowl, combine flour, baking powder and soda, salt and chives, stirring well to coat. Using your hands, a fork or a pastry blender, add the butter and mix until coarse crumbles form. I like to use my hands for this and I spend about 5 full minutes rubbing the butter and flour through my fingers until the consistency is the same throughout the mix. Once finished, add in the cream cheese in spoonfuls. You're going to do the same as you did with the butter - but you don't want to mix the cream cheese in as much. A spoon works better here and just combine it until there are a few larger chunks of cream cheese and it's worked into the flour.

Add the buttermilk and stir until it is JUST combined - do not overmix! Add some flour to your workspace and place the dough on top. I sprinkle some additional flour on top of the dough, then use my hands and pat it into a circle that is about one inch thick. Take a small biscuit cutter or even the (clean) lid to one of your spice containers and cut the biscuits into rounds. You want to use an instrument that is roughly one inch in diameter. Place on a nonstick baking sheet. Bake for 6-8 minutes, until slightly golden. These are best served warm when the cream cheese is still soft!

Mini Cream Cheese + Chive Biscuits I howsweeteats.com

I tried to take a bite picture for you buuuut… I just kept eating them.

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83 Responses to “Mini Cream Cheese + Chive Biscuits.”

  1. #
    3girls1apple — May 16, 2013 @ 7:33 pm

    Love the idea with the Armaretto cap. Sometimes you just have to improvise from 3girls1apple.


  2. #
    Rachel - A Southern Fairytale — May 16, 2013 @ 10:04 pm

    This is just another reason to adore you <3 YUM


  3. #
    Jana @ 333 Hand Lettering Project — May 16, 2013 @ 10:24 pm

    Anything with cream cheese and I’m in!
    Jana @ 333 Days of Hand Lettering


  4. #
    Colette — May 17, 2013 @ 12:52 am

    Just eat one or two??


  5. #
    nessa — May 19, 2013 @ 8:47 am

    These look sooooooo good!


  6. #
    Barb | Creative Culinary — May 19, 2013 @ 12:42 pm

    These are the perfect party treat (which means I could also finish them off before the party begins). I love the cap; I’m having to be a bit creative with tools since many of mine are currently stored…this might come in VERY handy.


  7. #
    Nutmeg Nanny — May 19, 2013 @ 12:45 pm

    I adore tiny food :) so easy to eat, so nice to look at! These look and sound delicious!


  8. #
    Raneen — May 20, 2013 @ 9:04 am

    Heey, I was wondering…is there a substitute for buttermilk ( I read on some sites that vinegar for milk can do). ?


    • April Atwood — May 24th, 2014 @ 11:12 am

      1 teaspoon lemon juice or vinegar to 1 cup milk. Let it sit a few minutes and you’ve got buttermilk!


  9. #
    Nora @ Buttercream Fanatic — May 20, 2013 @ 8:25 pm

    Oh how cute are these! I love the amaretto-top-as-biscuit-cutter idea. Good thinking!


  10. #
    Ann @ PersnicketyBiscuit — May 29, 2013 @ 11:39 am

    Mmm . . . I’ve got some chives in the garden and cream cheese in the fridge. Can’t wait to try these little ones. Love your improvisation on the biscuit cutter!


  11. #
    brittany — June 6, 2013 @ 11:15 pm

    i just made these tonight! they’re delicious cute aanndd super cute! thanks so much for sharing!


  12. #
    Adin B — June 27, 2013 @ 3:51 pm

    Thank you for sharing the recipe. This look delicious! :)


  13. #
    Caroline — July 3, 2013 @ 2:17 pm

    I am obsessed with the biscuits at Spoon and have been wondering how to replicate them–this looks like a great recipe! Thanks!


  14. #
    Christy Spurlock — October 10, 2013 @ 4:28 pm

    These look amazing. Can’t wait to try them real soon. I love your blog.


  15. #
    Sarah — November 15, 2013 @ 6:12 am

    Was terribly excited to try this recipe out but it came out not quite the way i expected it to be. It was terribly with that 1 tsp salty. :(


    • Jessica — November 15th, 2013 @ 7:56 am

      hi sarah – sorry these didn’t turn out the way you hoped. did you make sure to use unsalted butter? most biscuit recipes call for 2 or even 3 times the salt in this recipe, so it shouldn’t be overly salty with the 1 teaspoon.


  16. #
    Sarah — November 15, 2013 @ 6:13 am

    I meant terribly salty with that 1tsp of salt. **


    • Matsksm — February 14th, 2015 @ 11:54 am

      I have a feeling you may have used unsalted butter as Sarah mentioned or you may have confused tsp and Tbls that tends to happen sometimes, the only other thing I can think of is the saltiness of the cream cheese which could affect it as well.


  17. #
    Julie — February 21, 2015 @ 6:00 am

    Made these last night and used a square biscuit cutter. Delicious and cute!


  18. #
    Mahsti — May 14, 2015 @ 3:07 pm

    Can you make the dough ahead of time ?



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