Biscuits III

PIn it

Introduction

These crisp, buttery biscuits come together in under 30 minutes and use just six ingredients—no extracts or complexity needed. The dough is soft and forgiving, rolling thin for delicate, snapping cookies that stay fresh for days in an airtight tin.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 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

Thinner or thicker biscuits: Roll to 3 mm for paper-thin, extra-crisp biscuits (reduce baking time to 4–5 minutes), or to 8 mm for sturdier cookies that stay chewy inside (add 1–2 minutes to baking time).

Lemon or citrus note: Add 1 teaspoon finely grated lemon zest to the dry ingredients before mixing; the brightness complements the buttery sweetness without changing texture.

Eggwash shine: Reserve a small amount of egg white, brush it lightly over each biscuit before baking, and add a tiny pinch of caster sugar on top for a subtle sparkle and slight crunch.

Cinnamon sugar rim: Mix 1 tablespoon caster sugar with ½ teaspoon ground cinnamon, brush the rolled dough lightly with extra milk, and sprinkle the mixture over the surface before cutting and baking.

Shortbread-style richness: Replace the milk with 2 tablespoons of heavy cream for a denser, richer texture that bakes to deeper golden color.

Tips for Success

Don’t overwork the dough: Mix just until the ingredients are combined and the dough holds together. Overhandling develops gluten and makes the biscuits tough rather than crisp.

Roll between parchment: Use parchment paper on both sides of the dough to prevent sticking and avoid adding extra flour, which dries them out.

Watch the oven closely at 6 minutes: All ovens vary; the biscuits are done when the edges and bottoms are golden but the centers are still pale. They crisp up further as they cool.

Cool completely before storing: Warm biscuits are still soft. Let them sit on the pan for 2 minutes, then transfer to a wire rack until completely cool—about 10 minutes—before putting them in an airtight tin.

Storage and Reheating

FAQ

Why did my biscuits spread too much or turn out cake-like?

The dough was likely overmixed or too warm. Mix gently until just combined, and if the kitchen is very warm, chill the dough for 10 minutes before rolling. Also check that your oven temperature is accurate; too low a heat will produce soft, cake-like cookies instead of crisp biscuits.

Can I make the dough ahead?

Yes. Wrap the dough in cling film and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw at room temperature for 15 minutes before rolling, or roll from chilled dough (it may crack slightly but will smooth out as you work).

What size should the biscuits be, and how many will this recipe make?

Use a 5 cm (2-inch) round cutter for standard biscuits; this recipe yields about 24 cookies. Smaller cutters will give you more biscuits but slightly shorter baking time; larger cutters will yield fewer and may need 7–8 minutes.

Can I use whole egg instead of just the yolk?

You can, though it will make the biscuits slightly more tender and cake-like rather than crisp. If you do, use only half a whole egg (about 2 tablespoons) to keep the dough from becoming too wet, and reduce the milk to 1 tablespoon.