Biscuits III

Introduction

These crisp, buttery biscuits come together in under 30 minutes with just six ingredients and no special equipment. The dough is mixed in a single bowl, rolled thin, and baked until the edges turn golden—yielding delicate, snappable cookies that work equally well as an afternoon treat or a light addition to tea.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 24 biscuits

Ingredients

• 1¼ cups (175 g/6.2 oz) all-purpose flour
• ¼ cup (55 g) caster sugar
• 2 tablespoons butter, softened
• 1 egg yolk
• 2 tablespoons milk

Instructions

1. Preheat the oven to 220 C. Grease a baking pan.
2. Beat the egg and milk together in a bowl.
3. Mix the other ingredients into the egg mixture to form a soft dough.
4. Roll out the dough to 5 mm and cut out into very thin biscuits with a round cookie cutter.
5. Place the biscuits on the baking pan.
6. Bake for 6 minutes until golden.
7. Take the biscuits out of the oven and leave them to cool.

Variations

Add citrus zest: Stir in 1 teaspoon of finely grated lemon or orange zest when you mix the dry ingredients into the egg mixture. This brightens the butter flavor without changing the texture.

Crisp versus chewy: For crispier biscuits, roll the dough slightly thinner (3–4 mm) and bake for 7–8 minutes. For a softer, more cake-like texture, roll to 8 mm and bake for 5–6 minutes.

Flavored sugar topping: Before baking, brush the tops lightly with a little extra milk and sprinkle with caster sugar mixed with a pinch of ground cinnamon or a tiny amount of ground cardamom.

Brown butter depth: Melt the butter, let it cool slightly, then mix it into the wet ingredients instead of using softened butter. This adds a richer, more complex flavor.

Egg white wash shine: Reserve the egg white instead of using only the yolk, beat it lightly, and brush it over the cut biscuits before baking for a light gloss.

Tips for Success

Keep the dough cool and handle it gently: Overworked dough produces tough biscuits. Mix just until the dough comes together, and work quickly when rolling and cutting.

Roll to a consistent 5 mm thickness: Use a ruler or bench scraper to check depth. Uneven thickness causes some biscuits to brown too quickly while others remain pale.

Watch the final minute closely: These biscuits bake fast at high heat. Pull them from the oven the moment the edges turn golden brown; overbaking dries them out.

Cool completely on the pan: Biscuits firm up as they cool. If you move them while still warm, they may crack or bend. Wait at least 5 minutes before transferring to a wire rack or airtight container.

Use a straight-edged cutter for clean edges: A fluted cookie cutter can trap dough and prevent even baking. A simple round cutter with a sharp edge gives the most consistent rise.

Storage and Reheating

FAQ

Why are my biscuits coming out cake-like instead of crisp?

You likely overmixed the dough or rolled it thicker than 5 mm. Overmixing develops gluten and traps moisture; aim to combine the ingredients in 10–15 seconds. Thicker dough also bakes more slowly and stays softer in the center.

Can I make the dough ahead and bake later?

Yes. Cover the rolled-out dough with plastic wrap and refrigerate for up to 4 hours. Cut while cold if you like, or let it come to room temperature for 5 minutes before cutting. Chilled dough may need 1–2 minutes extra baking time.

What if I don’t have caster sugar?

Regular granulated sugar works fine; pulse it in a food processor for 30 seconds to make it slightly finer, or use it as-is. The biscuits will be nearly identical—caster sugar dissolves marginally faster, but the difference is minimal in this recipe.

Can I double this recipe?

Yes. Simply multiply all ingredients by two. Mixing may take an extra 10 seconds, and you’ll need two baking pans or two batches. Baking time remains 6 minutes at 220°C.