Mini Pretzel Biscuit Bites
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 bag of Buttermilk Biscuit Mix
- • 6 oz butter, divided
- • ¾ to 1 cup buttermilk
- • 4 tbsp baking soda
- • ¼ cup hot water
- • Flaky salt
Happy October! To me, this month truly marks the best of fall. The temperatures finally cool down here in Charleston (despite all the rain that comes with it) and the leaves start slowly changing; the shifting of the seasons brings about some of the best activities of the year! From tailgating to cozy dinners, I love finding ways to incorporate seasonal favorites.
One of my newest additions to tailgating fare or Sunday afternoon snack spreads are these Mini Pretzel Biscuit Bites! Think soft pretzels, but even more tender and down-pillowy with the tang of pretzel crust on the outside.
These savory snack bites would be perfect alongside your favorite mustard, beer cheese, or even our pimento cheese (as is or melted)!
Instructions:
- Preheat the oven to 400ºF.
- In a large mixing bowl, add the Buttermilk Biscuit Mix. Set aside ½ cup of flour in a small separate bowl for dusting.
- Add 4 oz of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, make a well in your flour mixture and add in ¾ cup buttermilk. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time.
- Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
- Using a small one inch round biscuit cutter, punch out the biscuits and place them on a parchment-lined, rimmed baking sheet. Space the biscuit pieces about two inches apart on all sides. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
- Whisk together the hot water and baking soda in a small bowl. Brush the mixture onto each biscuit bite. Melt the rest of the butter and brush the top of each, then sprinkle a pinch of flaky salt on top of each biscuit bite.
- Bake for 14-16 minutes, rotating the pan halfway through.
- Once baked, optionally top the pretzel biscuit bites with extra butter and salt. Serve with mustard, pimento cheese, or your favorite beer cheese. Enjoy!
