The biscuit bread is a staple for many of us in the UK and New Zealand.
The biscuits come in all shapes and sizes, from small, biscuit-shaped to huge, and from rich to light.
How to bake a perfect biscuit Baking powder helps to give the biscuit a beautiful crust.
Add to the mix your choice of spice, such as cinnamon, nutmeg, and cloves.
Take it slow, and add a little extra to make sure you have enough for all your family and friends to enjoy.
I make them from scratch with my family members, and then add to the recipe on a whim to add to our favourite meals.
The best part is, they can be prepared in advance, so you don’t have to worry about them coming out dry.
Bake time varies depending on how big you want the biscuits to be, but most are usually done in about 30 minutes.
Baking time for a small biscuit: 10 minutes, but depending on size and baking method, it can take up to an hour and half.
Bake times for a large biscuit with a thick crust: 30 minutes, depending on the size.
For a light biscuit or a thick crumb: up to 2 hours, depending if you want a crispy crust or a soft one.
To make your own, you can use my simple recipe or make a recipe with some other ingredients that you like.
If you prefer a thicker biscuit to a soft, just use a thicker version of my biscuits.
If you prefer to keep your biscuits lighter, I have a light version of this biscuit recipe that I can make ahead.
You can make this recipe from scratch, or you can bake it for you, which means it can be stored in the fridge for up to 1 week, and ready to use whenever you like!
Ingredients: 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon baking powder 2 cups milk 2 eggs 1/3 cup butter, melted 2 tablespoons milk 2 teaspoons vanilla extract 1 teaspoon nutmeg 1/8 teaspoon cloves 1/16 teaspoon ground cinnamon 3 tablespoons butter 1/1 cup sugar, packed 1 cup milk 1 teaspoon salt, divided 2 tablespoons butter, softened 1/5 cup honey, divided 1/10 teaspoon ground cloves Directions: For the biscuits: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Beat the butter, milk, eggs, and vanilla with an electric mixer until creamy.
Add the butter mixture to the flour mixture.
Scrape down the sides of the bowl as necessary.
Add in the melted butter, and beat on medium speed until incorporated.
Add milk one tablespoon at a time, mixing until smooth.
Add 1 tablespoon of the butter to each biscuit and fold into the batter.
Cover with plastic wrap and refrigerate at least 1 hour.
Bake at 350 degrees for 45 minutes, or until the tops are slightly golden.
Cool on a wire rack.
To keep your biscuit warm, melt 2 tablespoons of the melted sugar in a small saucepan over medium-high heat.
Add butter and cook until the sugar dissolves.
Add honey and stir to combine.
To add more butter to your biscuits, add 1/6 teaspoon more butter in small increments, until the mixture is very soft and buttery.
Notes: Baking powders will make the biscuits firm.
The more butter you add to them, the more moist they will be.
You may want to adjust the amount of sugar to your taste.
If using a regular baking powder recipe, add a small amount of flour to the batter as needed to get the batter to set up properly.
If baking powders are too heavy for your biscues, add more milk to make the batter more light and fluffy.
If your biscuits are too thick for your liking, you may need to add a tablespoon or two of milk to increase the biscuity.
You could also add more flour to your recipe, but this will likely make the biscut slightly less dense.
The biscuits will keep for up and up, and can be kept for up, up, a long time.
For my family, they stay for a year, and they are delicious, even after 1 year!
You can make these from scratch if you have no experience baking or don’t want to waste time.
I am not a professional baker and it took a lot of trial and error to get them to my perfect consistency.