Biscuits III

Introduction

These crisp, buttery biscuits come together in one bowl and bake in just 6 minutes, making them ideal for a quick afternoon treat or tea-time snack. The dough is soft and easy to handle, rolling out thin for delicate, golden wafers that stay crisp as they cool.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Servings: 18–20 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

Citrus zest: Add 1 teaspoon of lemon or orange zest to the dough before mixing. This brightens the sweetness and adds subtle floral notes without changing the texture.

Spiced version: Mix ¼ teaspoon ground cinnamon and a pinch of ground ginger into the flour. The warm spices complement the buttery base and work well with milk or tea.

Thinner and crispier: Roll the dough to 3 mm instead of 5 mm and reduce baking time to 4–5 minutes. You’ll get even more delicate, glass-like wafers, though they’ll be more fragile to handle.

Slightly sweeter: Increase caster sugar to ⅓ cup (70 g) for a more dessert-like biscuit. This works especially well if you’re serving them with jam or cream.

Brown sugar depth: Swap half the caster sugar for light brown sugar. This adds a subtle molasses note that deepens the buttery flavor.

Tips for Success

Roll evenly to 5 mm: Use a ruler or mark your work surface with tape on either side of the dough to ensure consistent thickness. Uneven biscuits will bake at different rates and some will brown too quickly.

Don’t overwork the dough: Mix just until the dry ingredients are incorporated. Overworking develops gluten and makes the biscuits tough instead of crisp.

Cool completely on the pan: Leave the biscuits on the baking sheet for 2–3 minutes after removing from the oven so they set and crisp up. Transfer them to a wire rack only once they’re firm enough to lift without breaking.

Chill the dough if it’s sticky: If the mixture feels too soft to roll, cover it and refrigerate for 15 minutes. Cold dough is much easier to work with and produces a more tender biscuit.

Watch for golden color: At 220 C, the biscuits brown quickly. Check them at 5 minutes—they should have just a light golden edge. Overbaking dries them out.

Storage and Reheating

FAQ

Why did my biscuits come out soft instead of crisp?

They likely weren’t baked long enough or weren’t cooled fully on the pan. Make sure they reach a light golden color and stay on the baking sheet for 2–3 minutes after coming out of the oven to set properly.

Can I make the dough ahead of time?

Yes. Cover the dough and refrigerate for up to 24 hours. The cold dough will actually be easier to roll out. Let it sit at room temperature for 5 minutes before rolling if it’s very stiff.

Why is my dough too sticky to roll?

This usually means the egg or milk wasn’t fully incorporated or the flour measurement was light. Add 1 tablespoon more flour at a time, mixing gently, until you reach a soft but handleable consistency. Chilling the dough for 15 minutes also helps.

Can I use a different cookie cutter shape?

Yes, any shape works as long as all the biscuits are roughly the same thickness and size. Avoid very thin, elongated shapes that might brown unevenly at the edges.