With the high prices of biscuits in the shops, here’s a choice of the best biscuit recipes to make at home. Written by Ally Cohen.
There’s something undeniably satisfying about a homemade biscuit – whether it’s the smell wafting through your kitchen, the joy of biting into one fresh out of the oven, or the pleasure of having created something delicious with your own hands. And in today’s climate of rising food prices, making your own biscuits can also be a great way to save money. From classic shortbread to vegan alternatives, we’ve rounded up a choice of biscuit recipes you can easily make at home. Let’s get started!
Benefits of Making Biscuits at Home
Homemade biscuits bring a host of benefits, beyond just savings. When you bake at home, you have control over every ingredient, ensuring healthier, fresher biscuits than those on store shelves. Baking is also a lovely activity for families, allowing kids and adults alike to bond, learn, and enjoy a creative process together. Plus, with the wide variety of biscuit recipes available, you can explore unique flavours, experiment with textures, and craft treats perfect for any occasion.
Essential Ingredients and Tools for Biscuit Baking
Most biscuit recipes rely on a few core ingredients: flour, sugar, butter, eggs, and a flavouring like vanilla or cinnamon. As for tools, a mixing bowl, rolling pin, baking tray, and cooling rack will cover most recipes. For added fun, grab some cookie cutters in different shapes!
In this article:
Classic Shortbread Biscuits
Rich, buttery, and simply delightful, classic shortbread biscuits are both indulgent and wonderfully easy to make. With their melt-in-the-mouth texture, they’re a timeless favourite perfect for tea time or as a treat on their own.
Ingredients:
- 150g plain flour, plus extra for dusting
- 100g butter, chilled and cubed
- 50g caster sugar, plus 1 tbsp for sprinkling
Instructions:
Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.
Source: BBCGOODFOOD
Oatmeal Raisin Biscuits
For a wholesome and satisfying snack, oatmeal raisin biscuits are ideal. Packed with the fibre goodness of oats and the natural sweetness of raisins, these biscuits make for a nutritious choice that’s both delicious and filling.
Ingredients:
- 1 cup (125 g) all-purpose flour (spooned and leveled)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups (150 g) old-fashioned rolled oats
- 1/2 cup (115 g) unsalted butter (softened)
- 1/2 cup (100 g) packed light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (150 g) raisins
Instructions:
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
- Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Once the dough is chilled, remove it from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets.
- Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack cool completely.
Source: LIVEWELLBAKEOFTEN
Chocolate Chip Biscuits
Always a crowd-pleaser, chocolate chip biscuits never disappoint! You can easily make them your own by adding in nuts or experimenting with different types of chocolate – whether dark, milk, or white – for a tasty twist on a beloved classic.
Ingredients:
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips
Instructions:
- Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
- In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
- Cream together butter and sugars until combined.
Beat in eggs and vanilla until light (about 1 minute). - Mix in the dry ingredients until combined.
- Add chocolate chips and mix well.
- Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
- Let them sit on the baking pan for 5 minutes before removing to cooling rack.
Source: JOYFOODSUNSHINE
Butter Biscuits
Butter biscuits are a timeless treat, but adding a few simple ingredients can take them to the next level. By incorporating flavours like lemon zest, almond extract, or vanilla, you can bring a delicious twist to a classic.
Ingredients:
- 125g butter, softened
- 1/2 cup caster sugar
- 1/2 tsp vanilla extract
- 1 egg, at room temperature
- 2 cups plain flour
- 1 tsp baking powder
- 1 tbsp milk
- 2 tbsp pure icing sugar, to serve
Instructions:
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.
- Using 2 teaspoons of dough at a time, roll dough into balls. Place on baking trays lined with baking paper. Using a lightly-floured fork, flatten biscuits slightly (allow room for spreading).
- Bake for 12 to 15 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow to cool on trays for 5 minutes. Transfer to wire racks to cool completely. Dust with icing sugar. Serve.
Source: TASTE.COM.AU
Peanut Butter Biscuits
Peanut Butter BiscuitsPerfect for peanut butter fans, these biscuits are both rich and satisfying. They’re also versatile, with easy alternatives for nut-free options if allergies are a concern.
Ingredients:
- 1 1/2 cup all-purpose flour 180g
- 1/2 cup butter unsalted, room temp 113g
- 1 cup peanut butter 250g
- 1/2 cup brown sugar 100g, lightly packed
- 1/2 cup sugar 100g
- 1 tsp vanilla extract 5mL
- 1 egg large, room temp
- 3/4 tsp baking powder 3g
Instructions:
- Preheat over to 350F.
- Sift flour and baking powder together then whisk to combine.
- Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
- Add peanut butter and mix until incorporated.
- Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
- Roll dough into one inch balls and place on baking sheet lined with parchment paper.
- Flatten cookies with a fork in a criss-cross pattern.
Bake cookies for about 10 minutes. - Allow cookies to cool completely on baking sheet, they need to set up before being transferred.
Allergy-Friendly Alternatives: Substitute sunflower seed butter or tahini for peanut butter to make these biscuits nut-free while still keeping the rich, creamy flavour.
SOURCE: PREPPYKITCHEN
Jam Thumbprint Biscuits
Jam thumbprint biscuits add a fruity touch and are great for customisation with different types of jam.
Ingredients:
- 225g (2 sticks) unsalted butter, softened
- 3/4 cup caster sugar / superfine sugar (regular/granulated sugar ok too, Note 1)
- 2 tsp vanilla extract
- 1 large egg , at room temperature (~50-55g/2oz)
- 2 1/2 cups plain flour (all-purpose flour)
- 1/4 tsp cooking salt / kosher salt
- 1/2 cup strawberry or raspberry jam , or any other flavour, mixed well to loosen (Note 2)
Instructions:
- Preheat the oven to 180°C/350°F (160°C fan-forced). Line 2 trays with baking paper/parchment paper.
- Cream butter and sugar – Beat the butter and sugar until creamy – about 1 1/2 minutes on medium speed using an electric beater or stand mixer fitted with the paddle attachment.
- Crumbly dough – Add the vanilla, egg and salt, then beat for ~20 seconds until incorporated. Add the flour and salt, then beat until you cannot see white flour. The mixture will be crumbly.
- Form cookies – Measure out 1 tablespoon of mixture, very tightly packed (#60 cookie scoop). Tap out onto your hand, scrunch in your first to press into a dough then roll into a smooth ball (3cm/1.2″).
- Flatten into a 1.25cm / 0.5″ thick disc then use your thumb to make an indent. (This method avoids cracks, see Note 3).
- Fill – Place cookie on the tray, and repeat to make 25 – 28 cookies, leaving 3.5cm / 1.5″ between each. Fill the indent with slightly heaped 1/2 teaspoon jam (Note 4).
- Bake for 14 minutes (both trays at the same time), or until the edges are light golden and the surface is pale golden. Rotate and switch the tray shelves at the 10 minute mark, so they cook evenly.
- Cool fully on the tray (the base will finish cooking). Then grab and devour!
Recipe Notes:
- Caster sugar (superfine sugar) is finer than regular sugar so it bakes it a wee bit better in stiff doughs like this, I find. However, regular white sugar works fine too. Brown sugar can be substituted but the cookie will be softer and a little more golden.
- Loosen jam by microwaving briefly then stirring vigorously, so it sort of thickly oozes when dolloped into the dent rather than a lump of jam (might not spread when baked). But make sure it’s not hot when you fill the cookies (will make butter in cookies melt = bad). Apricot is also another popular jam flavour. Try a mix so you have lovely colours!
- Stop crackage – Roll > flatten > indent each cookie one at a time, as you go, as the dough is slightly warm and pliable, so less prone to breaking. (Rather than rolling all, putting on tray, then indenting them all at the same time – dough surface dries out / goes slightly cold = crackage).
- Jam filling – Though it’s tempting, don’t be greedy. The jam spreads slightly in the oven and you might get overflow. Restrain now, and you can top up later.
Choosing Different Types of Jam: Experiment with various jams to find your favourite combination, or use a selection to offer a variety of flavours on one tray.
SOURCE: RECIPETINEATS
Ginger Biscuits
For a hint of spice and a crisp, chewy texture, ginger biscuits are ideal.
Ingredients:
- 100g salted butter, cubed
- 75g light brown soft sugar
- 1 tbsp grated fresh ginger
- 100g golden syrup
- 250g self-raising flour
- 1½ tbsp ground ginger
- 1 tsp bicarbonate of soda
- 1 small egg yolk, beaten
Instructions:
- Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
- Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
- Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.
Tips for Balancing Spice: Adjust the amount of ginger to suit your taste; adding a pinch of cinnamon or nutmeg will complement the ginger nicely for extra warmth.
Source: BBCGOODFOOD
No-Bake Biscuit Options
Sometimes, you just don’t want to turn on the oven. No-bake biscuits are quick, convenient, and delicious.
Coconut Biscuits
Ingredients
- 3 cups shredded coconut
- 1/2 cup powdered sugar
- 2/3 cup condensed milk
Instructions:
- Line a large plate or baking tray with parchment paper and set aside.
- In a large mixing bowl, add the shredded coconut, condensed milk, and powdered sugar, and mix well, until a sticky dough remains.
- Using your hands or a cookie scoop, form small balls of dough and place them on the lined plate or tray. Press each ball into a cookie shape. Refrigerate until they firm up.
Chocolate-Dipped Biscuits: Melt chocolate, dip half of each biscuit in, and allow to set. Add sprinkles or shredded coconut while the chocolate is still wet for decoration.
SOURCE: THEBIGMANSWORLD
Vegan and Gluten-Free Biscuit Alternatives
There are plenty of ways to make biscuits that are both vegan and gluten-free without compromising on taste.
Vegan Substitutes:
- Replace butter with vegan margarine or coconut oil.
- Use chia or flax eggs (1 tbsp chia or flax seeds mixed with 2.5 tbsp water) in place of regular eggs.
Gluten-Free Flour Options: Opt for gluten-free flour blends, almond flour, or oat flour. Make sure to add a binding agent like xanthan gum if the recipe requires it.
Decorating Your Biscuits
Decorating Your BiscuitsA well-decorated biscuit is always a hit, and you can get as creative as you like with toppings.
Icing and Sprinkles:
- Decorate with royal icing and sprinkles for a colourful finish.
- Try drizzling melted chocolate over the biscuits for a refined look.
Ideas for Festive or Themed Biscuits: Personalise biscuits with holiday themes, adding edible glitter or coloured icing for festive flair.
Storing Your Homemade Biscuits
To enjoy your biscuits for as long as possible, proper storage is essential.
Keeping Biscuits Fresh:
- Store in an airtight container to keep them crisp.
- Add a slice of bread to the container to help absorb moisture and maintain texture.
Freezing Options: Many biscuit doughs freeze well. Simply roll the dough into balls, place them on a baking sheet to freeze individually, then store them in a freezer bag. Bake directly from frozen when ready.
On a final note…
Making biscuits at home is a satisfying way to enjoy quality treats while saving money. From traditional favourites like shortbread and chocolate chip to vegan and gluten-free options, there’s a recipe here for everyone. Not only do homemade biscuits offer superior freshness and flavour, but they also provide a wonderful opportunity to get creative in the kitchen. So go ahead – pick a recipe, gather your ingredients, and bake up some happiness!
FAQs on best biscuit recipes
How can I make biscuits softer or crunchier?
For softer biscuits, reduce baking time slightly and increase the butter or sugar content. For crunchier biscuits, bake a few minutes longer and avoid over-mixing the dough.
Can I freeze biscuit dough?
Yes, most biscuit doughs freeze very well. Roll the dough into balls, freeze on a tray, then transfer to a freezer bag. When ready, bake straight from frozen, adding a few extra minutes to the baking time.
What’s the best way to make gluten-free biscuits?
Use gluten-free flour blends or substitute with almond or oat flour. Adding a bit of xanthan gum will improve texture in gluten-free baking.
How can I add more flavour to my biscuits?
Experiment with extracts like vanilla, almond, or lemon zest. Add spices such as cinnamon, nutmeg, or even a pinch of salt to enhance sweetness and flavour.
Which biscuit recipe is best for children to help with?
Jam thumbprints are ideal, as kids can press the dough and add the jam. No-bake recipes are also great since they require minimal supervision and no oven.
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