Crispy butter biscuit

This is a mix now, leave in the fridge and make later in the day biscuit.

I used my mix master for this recipe but it can be done my hand.

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Crispy butter biscuit BigOven - Save recipe or add to grocery list
Prep Time 5-10
Cook Time 12-14 Minutes
Passive Time 1hour or more
Servings
Ingredients
  • 1 Cup Plain flour
  • 1/2 Teaspoon Bicarbonate of soda
  • 1/2 Cup Marg (or butter)
  • 1/2 Cup Brown sugar
  • 1 Teaspoon Vanilla extract
Prep Time 5-10
Cook Time 12-14 Minutes
Passive Time 1hour or more
Servings
Ingredients
  • 1 Cup Plain flour
  • 1/2 Teaspoon Bicarbonate of soda
  • 1/2 Cup Marg (or butter)
  • 1/2 Cup Brown sugar
  • 1 Teaspoon Vanilla extract
Instructions
  1. Turn on your oven to 160-170*C
  2. Sift plain flour and bi carb soda together, set aside.
  3. Beat butter, brown sugar and vanilla until well mixed.
  4. Turn mixer down and add half the flour, mix a bit then add the rest of the flour and mix until combined.
  5. Tear out a piece of cling wrap and place on your bench. With your hand pull out the biscuit dough and press together. Place on the cling wrap in a sausage like fashion, it doesn't have to be pretty but if you can make it kind of even.
  6. Roll up your dough in the cling wrap and twist the ends. Try to even out your dough by pressing it out, then grab both ends and rolling until the diameter is about the size of a 50c piece (rolling it will even it and round out your edges). It will end up looking like a sausage. Pop in the fridge or into the freezer if you're in a hurry.
  7. When your dough is set to a slicable state take a sharp knife and slice into about 1-1.5cm rounds, peel off the cling wrap and place onto a lined baking tray. They don't spread much.
  8. I pressed in some mini M&M's on mine but you could press in any choc chip flavours (or sultanas/raisins/currants) you like.
  9. Bake for approx 12-14 minutes or until just browned. Pop on a wire rack to cool.
Recipe Notes

This is actually a really easy recipe the rolling at the end sounds difficult but once you get the hang of it it's quite simple. If you don't wish to give the log roll a go try rolling set dough into balls and just flattening with a floured (flour to stop sticking)  glass bottom to make your rounds.

You could probably get away with 1/3 cup of sugar instead of the 1/2 cup.

These could be iced after they have been baked and cooled.

They could be sandwiched together with a cream cheese filling.

I freeze these baked and cooled biscuits, I see no reason why you couldn't double the recipe and freeze the dough log and slice off a section to bake when needed.

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