Butter Biscuit Recipe – Ingredients and Preparation of Delicious Plain Butter Biscuits

Butter Biscuit Recipe – Ingredients and Preparation of Delicious Plain Butter Biscuits

There’s something delightful about butter biscuits that always makes me think of afternoon tea. In this article from Arabicook.com, we will learn the complete preparation method for this tasty treat.

Ingredients for Butter Biscuit Recipe:

This recipe makes about 28 biscuits.

• 1 cup (8 ounces) cold goat butter, cut into cubes
• 1/2 cup granulated sugar
• 1/2 cup toasted wheat germ
• 1 3/4 cups all-purpose flour
• 1/4 cup whole wheat flour
• 1/2 teaspoon English salt (Kosher salt)
• 1/2 teaspoon sea salt

How to Prepare Butter Biscuits:

Step 1:
Beat the butter and sugar in a mixer bowl, then refrigerate until the butter is firm, about 30 minutes.

Step 2:
Meanwhile, preheat the oven to 350°F (175°C) and spread the wheat germ on a 13 x 18-inch baking sheet. Toast until lightly fragrant, about 3 minutes. Let it cool to room temperature.

Step 3:
In a bowl, whisk together the flour, salts, and toasted wheat germ. Remove the bowl of butter and sugar from the fridge. Add the flour mixture to the butter and sugar, mixing on low speed until the dough begins to look crumbly, about 6 to 8 minutes. Increase the speed to medium and mix until the dough starts to clump around the paddle or sides of the bowl, another 2 to 3 minutes. Remove the bowl from the mixer and gather the dough using a plastic scraper.

Step 4:
Place the dough on a lightly floured surface. Roll the dough back and forth into a cylinder shape. Using your fingers, shape the dough into a rectangle. Place a parchment sheet matching the size of the baking sheet, then lightly dust it with flour. Place the dough on the parchment paper.

Step 5:
Using a rolling pin, start rolling the dough. If cracks form, press them together gently. To prevent the dough from sticking to the parchment, lightly flour the top, cover it with another piece of parchment, and sandwich the dough between the two sheets. Flip the dough and parchment. Remove the top parchment layer and continue rolling. Roll the dough into a rectangle about 10 x 12 or 14 inches in size and approximately 1/4 inch thick. If the surface is uneven, use the rolling pin to level it out.

Step 6:
Place the dough with parchment in a baking sheet. Cover with another piece of parchment paper and refrigerate for at least 20 minutes until firm. Preheat the oven to 350°F (175°C) and line the baking sheet with parchment paper.

Step 7:
Let the dough sit at room temperature for up to 10 minutes. Flip the dough onto the work surface and remove the top layer of parchment. Prick the dough several times with a fork.

Step 8:
Using a 1 x 2-inch cutter, cut the dough into pieces. Reroll the scraps, if necessary. If you don’t have a cutter, you can cut rectangles with a knife.

Step 9:
Arrange 12 to 16 biscuits evenly on the prepared baking sheet. Place the sheet in the oven, reduce the heat to 325°F (165°C), and bake for 10 minutes. Rotate the baking sheet and bake until the biscuits are firm to the touch and slightly browned around the edges, another 6 to 8 minutes. Allow the biscuits to cool completely on the baking sheet. Repeat with the remaining dough.

Step 10:
Store the biscuits in an airtight container at room temperature for up to one week. The dough can be refrigerated for up to one week.

Enjoy your delicious butter biscuits!