Butter Biscuits are one of those simple pleasures that bring back childhood memories. I learned this recipe from my grandmother, and it’s been my go-to for afternoon tea or when the kids want something sweet. The best part? You don’t need fancy equipment or hard-to-find ingredients. Just mix, roll, cut, and bake.
About the Recipe
This recipe stands out because it works whether you have an oven or not. The stovetop method using sand is a traditional technique that gives excellent results. These biscuits have the perfect balance of sweetness and butteriness, with a lovely crisp texture that makes them ideal for dunking in tea or coffee.
Why You’ll Love This Recipe
You’ll love how straightforward this recipe is. The dough comes together quickly, and you can adjust the sweetness to your taste. Kids can help with rolling and cutting the shapes, making it a fun family activity. The biscuits keep well for weeks, so you can make a big batch and enjoy them gradually.
Butter Biscuits
Cooking Tips
– Keep your butter at room temperature for easier mixing
– Don’t overwork the dough or the biscuits will be tough
– Roll the dough evenly for uniform baking
– Watch the color while baking – golden brown means they’re done
– Let them cool completely before storing
Serving and Storing Suggestions
Makes 24 biscuits. Prep time: 25 minutes. Cooking time: 20 minutes. Serve with tea, coffee, or milk. Store in an airtight container for up to 3 weeks. Keep away from direct sunlight and moisture.
Similar Recipes
- Shortbread Cookies
- Plain Tea Biscuits
- Vanilla Sugar Cookies
Nutrient Benefits
While these are treat foods, they provide quick energy from carbohydrates. The butter adds necessary fats and fat-soluble vitamins. They’re a better choice than store-bought biscuits as you control the ingredients and avoid preservatives.
Butter Biscuits
Ingredients
- 400 gms Maida
- 200 gms Butter
- 150 gms Sugar (powdered)
- Salt as per taste
- 1/2 tsp Baking Powder
Instructions
- Combine the maida, salt and baking powder in a bowl.
- Sieve 2-3 times.
- Mix the butter and sugar in a bowl.
- Add the sieved flour.
- Mix well and make small balls of the dough.
- Roll them out into small chapatis and cut using a biscuit cutter or a bottle cap.
- Gently score (Make tiny holes) the prepared biscuit using a fork.
- Bake in a moderate oven for 20 minutes or until light golden.
- If you do not have an oven, then place a heavy-bottomed pan over low flame.
- Fill the pan with sand until three-fourth.
- Lightly grease a plate with ghee and sprinkle some maida.
- Place the prepared biscuits on the plate leaving some gap in-between.
- Once the sand is warm enough, place the plate on top and cover well.
- Cook for 20 minutes and switch off the flame.
- Remove and cool.
- Sprinkle some powdered sugar on top if desired.
- Store in an airtight container.
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Frequently Asked Questions
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar to 100 grams without affecting the texture. The biscuits will be less sweet but still tasty. If you’re watching your sugar intake, you can also skip the final sugar dusting.
Why do we need to make holes with a fork?
The holes help the biscuits bake evenly and prevent them from puffing up too much. They also create that classic biscuit look and help steam escape during baking.
How do I know when they’re done if using the stovetop method?
The biscuits should be light golden on the bottom and firm to touch. Let them cool completely – they’ll crisp up more as they cool. If they’re still soft after cooling, you can cook them a bit longer.
