Easy Biscuit Recipe
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About our Basic Biscuit recipe:
This quick and easy homemade biscuit dough is a baking staple to have in your recipe collection for perfect, buttery biscuits every time.
Using Nielsen-Massey vanilla essence, this basic biscuit dough is the perfect base for homemade biscuits.
How to freeze biscuit dough
Once you've combined the ingredients for your simple biscuit dough, you can pop it into an air-tight container and freeze it - it’s easy to prepare your biscuit dough well in advance. Just defrost and bake on the day!
What's the secret to a great homemade biscuit?
To create buttery, crumbly biscuits with crunch, we recommend chilling the biscuit dough for at least one hour before rolling it out and cutting out your biscuits.
Also, when you're beating together the butter and sugar, be careful not to overmix them - this can lead to the butter separating, which will affect your biscuits' finished taste and texture.
How to make Christmas biscuits?
Transform your basic biscuit dough into festive star biscuits that sparkle with Christmas cheer.
Roll out the dough to an even thickness, then use a star-shaped cutter to stamp out each biscuit. To make our jam star effect, cut a smaller star shape in the center of half the biscuits and fill it with a dollop of your favorite jam before baking. Alternatively, bake the biscuits as full stars and decorate with intricate icing patterns once they’ve cooled—think delicate snowflakes, swirls, or a dusting of edible glitter. Perfect for gifting or serving at your holiday gatherings.
Reasons to bake:
⭐The ideal foundation for homemade biscuits
⭐Perfect for novice bakers
⭐Great for getting the kids involved in baking
Method
Step 1
Put the butter and sugar in a bowl and beat it with electric beater or wooden spoon until soft and creamy. Beat in the egg and vanilla.
Ingredients for this step
- 300gAllinson's Plain White Flour
- 0.5 tspBaking Powder
- 0.5 tspSalt
Step 2
Sift the flour into the creamed butter and sugar then bring the mixture together with your hands until a dough is formed. Flatten the dough into a disc then wrap the biscuit dough in cling film and chill in the fridge for at least 30 minutes. Using a separate large bowl, cream the butter and sugar together until pale. Beat in the egg and vanilla extract.
Ingredients for this step
- 90gUnsalted butter (softened)
- 100gSilver Spoon Caster Sugar
- 1Egg(s) (free range)
- 0.5 tspNielsen-Massey Vanilla Extract
Step 3
Preheat the oven to 180°C (160°C fan, gas mark 4).
Step 4
Roll the chilled dough out on a lightly floured surface until it’s about 0.5cm thick.
Step 5
Cut out your biscuits using a 7 cm fluted biscuit cutter (or a novelty shaped cutter of your choice) and transfer to a baking sheet lined with parchment. Roll up the trimmings and repeat the stages above to make more biscuits and use up any leftover dough. You should have approximately 24 biscuits.
Step 6
Bake your biscuits for 12-15 minutes until they are golden on top, cool slightly on the tray then move them to a wire rack to cool completely before eating or icing them. These cookies are delicious topped with melted chocolate and sprinkles or glacé icing and a cherry.
Step 7
The baked biscuits can be stored in an airtight container and are best eaten within 2-3 days. Alternatively, freeze your biscuit dough (double wrapped in cling film) for up to 2 months. Allow to defrost in the fridge before baking.
Ingredients
- 150gButter (unsalted) (softened)
- 150gSilver Spoon Caster Sugar
- 1Egg(s) (free range)
- 1.5 tspNielsen-Massey Vanilla Extract
- 300gAllinson's Plain White Flour