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Basic Biscuit Dough
27Total Time
15Prep Time
12Bake Time

Basic Biscuit Dough

Our favourite

195 Reviews

About this quick & simple Basic Biscuit Dough Recipe

This quick and easy biscuit dough is a baking staple to have in your recipe collection for perfect buttery biscuits everytime. Using Nielsen-Massey vanilla, this basic vanilla biscuit dough is perfect for any biscuit you want to create. This simple biscuit dough is perfect for rolling out and using a cutter of your choice before you bake our crumbly golden biscuit dough - perfect for decorating however you fancy once cooled.

For an easy Christmas recipe look no further. Our melted snowman Christmas cookies are not only cute but also simple to bake, simply follow our basic biscuit dough recipe below and decorate as follows, for a festive biscuit twist. To recreate this design you will need 20 large marshmallows, Silver Spoon icing sugar, pretzels, strawberry laces, edible decorating pens and silver ball sprinkles. Mix a drop of water with 100g of icing sugar until it reaches a thick consistency and drop onto each biscuit (it’s ok if it’s a bit messy as it represents a melted snowman!) Decorate a marshmallow with a snowman face and pop on top of the iced biscuit. Snip a strawberry lace and gently drape around the neck of the snowman and decorate the arms and buttons with broken pretzels and silver balls.

How to freeze biscuit dough?
Once you've combined the ingredients for your simply biscuit dough, you can pop into an air-tight contain and freeze, meaning you can prepare your biscuit dough well in advance, defrost and simply bake on the day! This freezable biscuit dough recipe is perfect for Christmas baking, why not use a star biscuit cutter to create Christmas biscuits stars. Perfect for biscuit decorating festive fun with family, or creating biscuit bunting to deck the halls this Christmas. 

If you love quick and simple biscuit dough recipes, why not try our other biscuit doughs. Our gingerbread dough is perfect for decorating your own gingerbread men. Or if plant-based baking is your thing, we have Vegan Shortbread and Vegan Gingerbread dough which is suitable for freezing too.

Christmas Biscuit Ideas
We have plenty of biscuits in our Christmas biscuit tin waiting to be baked to create magic with your friends and family festive season. From Santas footprint biscuits, to our fool proof five star Millies Cookies, we have easy christmas biscuits for all in our collection. 

27Total Time
15Prep Time
12Bake Time

Because we love vanilla as much as you love baking.

Bake with Nielsen-Massey
Nielsen-Massey Vanilla Extract


  1. Step 1:

    Sieve the flour, baking powder and salt into a bowl and set aside.

  2. Step 2:

    In a large bowl cream the butter and sugar until pale. Beat in the egg and vanilla extract.

  3. Step 3:

    Add the flour to the butter mix and mix until the dough is formed.  Wrap the biscuit dough in clingfilm and chill for at least one hour.

  4. Step 4:

    Preheat the oven to 170°C (150°C fan, gas mark 3). Roll the dough out on a lightly floured surface to about 0.5cm.

  5. Step 5:

    Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages above to make more biscuits. Bake for 8 – 12 minutes until golden.

  6. Step 6:

    Remove and transfer to a cooling wire and leave until completely cool before decorating.

  7. 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. 


    • 90g Butter (unsalted) (softened)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1 Egg(s) (free range)
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 300g Allinson's Plain White Flour
    • 0.5 tsp Baking powder
    • 0.5 tsp Salt


  • Large bowl
  • Food mixer/electric hand mixer with beater attachment
  • Cling film
  • Rolling pin
  • Cutters
  • Baking sheet
  • Wire cooling rack
  • Air tight container

Nutritional Information

per 23g
  • 109cal Energy
  • 4.1g Fat
  • 2.4g of which Saturates
  • 16g Carbohydrates
  • 5.1g of which Sugars
  • 1.8g Protein
  • 0.16g Salt

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