Butter Biscuits
Ingredients
Directions
Make the dough
Dissolve the butter in the warmed milk.
Stir in the flour and make into a stiff, smooth paste.
Shape and bake
Roll it out very thin.
Stamp it into biscuits.
Prick them out with a fork.
Bake on tins in a quick oven for 10 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour (in the method)
- Provides the structure that holds the stiff paste together as it bakes.
- Butter (in the method)
- Adds fat that gives the biscuits a short, tender texture and rich flavour.
- Milk
- Supplies moisture that hydrates the flour and binds the dough.
The step that matters
Roll it out very thin. Thickness controls the final texture. Thin dough dries and crisps evenly in a hot oven, while thick dough stays soft and bakes unevenly in the centre.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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