Easy Biscuit Recipe
200 Reviews
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.
Reasons to bake:
⭐The ideal foundation for homemade biscuits
⭐Perfect for novice bakers
⭐Great for getting the kids involved in baking
Method
Step 1
Sieve the flour, baking powder and salt into a bowl, and set aside.
Ingredients for this step
- Allinson's Plain White Flour (300g)
- Baking Powder (0.5 tsp)
- Salt (0.5 tsp)
Step 2
Using a separate large bowl, cream the butter and sugar together until pale. Beat in the egg and vanilla extract.
Ingredients for this step
- Unsalted butter (softened) (90g)
- Silver Spoon Caster Sugar (100g)
- Egg(s) (free range) (1)
- Nielsen-Massey Vanilla Extract (0.5 tsp)
Step 3
Sift the flour, baking powder and salt mix into the creamed butter and sugar, and mix until a dough is formed. Wrap the biscuit dough in cling film and chill in the fridge for at least one hour.
Step 4
Preheat the oven to 170°C (150°C fan, gas mark 3). Roll the chilled dough out on a lightly floured surface until it’s about 0.5cm thick.
Step 5
Cut out your biscuits and gently 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.
Step 6
Bake your biscuits for 8 – 12 minutes until they’re golden on top, then move them to a wire rack to cool before eating or icing them.
Step 7
The baked biscuits can be stored in an air tight container and are best eaten within 1-2 days. Alternatively, freeze your biscuit dough (wrapped in cling film) for up to 2 months. Allow to defrost in the fridge before baking.
Ingredients
- 90gButter (unsalted) (softened)
- 100gSilver Spoon Caster Sugar
- 1Egg(s) (free range)
- 0.5 tspNielsen-Massey Vanilla Extract
- 300gAllinson's Plain White Flour
- 0.5 tspBaking powder
- 0.5 tspSalt