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There is a recipe I adore that makes the best little cocktail biscuits in the world. It was tempting to keep it a secret because I thought it might be a reason people asked me to parties – with the assumption that those biscuit would come along too. But really, who likes a person who won’t share recipes – and this one feels especially silly to hold on to since it only has three ingredients? That is correct – three ingredients. A food processor or a mixer are helpful, but a good work out is right around the corner if you mix by hand. This recipe for tiny cheese biscuits will change your life – well maybe that’s a tad dramatic, but it will certainly carry you through the holidays with a quick tasty treat for friends and guests and as a side benefit, just might make you the most popular gal or guy at the party. This recipe is being labeled a re-mix, because I dressed it up a bit for an early Christmas gathering of friends. It was a sell-out in minutes. As one guest said, “I know I should stop, I must stop, but I can’t stop eating these biscuits - they are addictive!” The extra party spirit was just a quick addition of red and green pepper jelly before baking – so festive. My son grows peppers – lots of peppers – mostly too hot to breathe to say nothing of tasting, but he throws in a few milder ones every year so we can make pepper jelly. There is a nice recipe in the blog, (PEPPER JELLY) but there are also nice jars of pepper jelly on the shelves of most groceries if by chance you are a little busy this time of year! The biscuits take seconds to make so that part is a cinch. A handed down and much-loved set of biscuit cutters has a tiny one I like to use, but actually it’s about the size of a cap for oil or soy sauce – any little shape will do. Just make the dough and cut the biscuits. Give them a poke in the middle with your finger (fun job for a little one) and drop in a dab of pepper jelly. Bake for 10 minutes and ta-da you have THE PERFECT APPETIZER.

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 With or without pepper jelly, you are going to be making these biscuits like crazy. Actually – I can just eat just one Lays potato chip – but with these biscuits I require more than one. Bet you’ll agree! Enjoy!

Tiny Cheese Biscuits (with pepper jelly)


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8 oz cream cheese (one package)

10 Tbsp stick butter (1 stick plus 2 Tbsp)

1 cup self-rising flour

Pepper Jelly


Combine all ingredients in a food processor and pulse until a ball of dough starts to form (can be done with an electric mixer or by hand).

Pat dough into a disk and wrap in plastic wrap.

Refrigerate for an hour.

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper, or spray with cooking spray.

Roll out dough on a floured surface lightly flouring the top of the dough, to about ¼ inch thick (use waxed paper for an easy cleanup).

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Cut biscuits with a small cutter and space about an inch apart on the baking sheet.

Re-roll remaining dough to cut as many biscuits as possible.

For pepper jelly biscuits: make a small indention in each biscuit with your finger.

Dap a small amount of pepper jelly in each indention,

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Bake 10 to 12 minutes or until lightly brown.

The size of the biscuit cutter determines the quantity.

© Deer One Publishing 2019