Easy Biscuit Recipe

Butter is generally better for making biscuits than margarine. Here's why:

• Flavour: Butter has a richer, more complex flavour that enhances the taste of biscuits
• Texture: Butters high fat content contributes to a crispier and more flakey texture in biscuits
• Margarine can work, especially if you're wanting biscuits that are dairy or animal product free, but it often lacks the flavour and flakiness of butter
• Margarine may be a more affordable and lower calorie option to butter in biscuits

Plain flour also known as all-purpose flour is best for making biscuits. Plain flour has a lower protein and gluten content than bread flour, therefore the biscuits will stay tender and soft and won’t become doughy. 

The five key steps in the biscuit mixing method are:

1. Beat the butter and sugar with an electric beater or wooden spoon until soft and creamy
2. Beat in the egg and vanilla
3. Sift the flour into the creamed butter and sugar
4. Bring mixture together with hands until a dough is formed 
5. Flatten the dough into a disc and chill in the fridge for at least 30 minutes

After these steps you're ready to roll out your dough and start cutting them into your preferred shapes ready for baking.

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! 

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 over-mix them - this can lead to the butter separating, which will affect your biscuits' finished taste and texture.