I have been making these Butter Biscuits for a few years now following my aunt’s recipe and it is a fail-proof one. These cookies require very few ingredients and they can be made very quickly.
Traditionally these biscuits have tiny pin-point marks on them, which I made using a fork. This mark defines it as the Butter Biscuit. For the second day under the theme Tea Kadai Menu , I chose to make Butter Biscuits.
Every South Indian would have tasted this biscuit at least once in their lifetime or if you are like me, you would have grown up eating these biscuits.
There are several brand names that came up with these cookies, but nothing could come close to the taste, flavor, and texture that these roadside biscuits have.
Even to this day, when I go back to India, I make sure I get a huge package of this and I cherish every bite of it. The place where I bought it, still carries this in a transparent glass jar and he gives it wrapped in newspaper.
The recipe that I am sharing today is from my Lakshmi Attai (aunt). She is a great cook and I follow a lot of her cooking style in my day-to-day life. I have been making these cookies for a few years now following my aunt’s recipe and it is a fail-proof one.
Preparation time - 10 mins Cooking time - about 20 minutes per batch Difficulty level - easy
Ingredients to make Butter Biscuits - (makes around 40 medium cookies)
- All Purpose flour - 2 cups
- Rice flour - ½ cup
- Butter - ½ lb (2 sticks)
- Sugar - 1 ¼ cup
- Baking powder - ¼ tsp
- Salt - ½ tsp
Procedure -
Let the butter come to room temperature. Then beat the butter with the sugar until nice and creamy.
Meanwhile, sift the flour together along with salt and baking powder.
Add the flour mixture slowly to the butter and mix well. Let the dough come together.
- Gather the dough and knead for a minute. Bring it all together and make a ball.
- Slightly flatten the dough and then wrap it in plastic wrap and refrigerate it for a few minutes. Refrigerating the dough helps to harden it a little bit and makes rolling easy.
Preheat the oven to 325 F.
Bring the dough out of the refrigerator and then roll it to about ½ inch thick. I layer the dough with plastic wrap and then roll it just so that there are no marks on the surface and the top is smooth.
Now using a round cutter or anything you have in hand (I used a small steel box), cut out circles.
Using a spatula slowly lay the cookie on to parchment lined baking trays.
- Using a fork, make the traditional butter biscuit holes.
- Bake for about 16 - 18 minutes or until the edges turn brown.
Slowly transfer the cookies to a cooling rack and once completely cooled, store them in an airtight container.
Enjoy the butter biscuits as is or dunked in coffee or tea!
Similar Cookies
- Peanut Butter Whole Wheat Honey Cookies
- Baked Thekua - Popular Festive Recipe From Bihar And Jharkhand
- Saltine Crackers | Soda Crackers | Savory Herb Cookies
- Nan Khatai - Indian Shortbread Cookies
Recipe
Ingredients
- ▢ 2 cups All-Purpose flour
- ▢ ½ cup Rice flour
- ▢ ½ lb Butter 2 sticks
- ▢ 1 ¼ cup Sugar
- ▢ ¼ teaspoon Baking powder
- ▢ ½ teaspoon Salt
Instructions
- Let the butter come to room temperature. Then beat the butter with the sugar until nice and creamy.
- Meanwhile, sift the flours together along with salt and baking powder.
- Add the flour mixture slowly to the butter and mix well. Let the dough come together.
- Gather the dough and knead for a minute. Bring it all together and make a ball.
- Slightly flatten the dough and then wrap it in plastic wrap and refrigerate it for a few minutes. Refrigerating the dough helps to harden it a little bit and makes rolling easy.
- Preheat the oven to 325 F.
- Bring the dough out of the refrigerator and then roll it to about ½ inch thick. I layer the dough with plastic wrap and then roll it just so that there are no marks on the surface and the top is smooth.
- Now using a round cutter or anything you have in hand (I used a small steel box), cut out circles.
- Using a spatula slowly lay the cookie on to parchment-lined baking trays.
- Using a fork, make the traditional butter biscuit holes.
- Bake for about 16 - 18 mins or until the edges turn brown.
- Slowly transfer the cookies to the cooling rack and once completely cooled, store them in an airtight container.
- Enjoy the butter biscuits as is or dunked in coffee or tea!
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
Butter Biscuits
Ingredients
- 2 cups All-Purpose flour
- ½ cup Rice flour
- ½ lb Butter 2 sticks
- 1 ¼ cup Sugar
- ¼ teaspoon Baking powder
- ½ teaspoon Salt
Instructions
- Let the butter come to room temperature. Then beat the butter with the sugar until nice and creamy.
- Meanwhile, sift the flours together along with salt and baking powder.
- Add the flour mixture slowly to the butter and mix well. Let the dough come together.
- Gather the dough and knead for a minute. Bring it all together and make a ball.
- Slightly flatten the dough and then wrap it in plastic wrap and refrigerate it for a few minutes. Refrigerating the dough helps to harden it a little bit and makes rolling easy.
- Preheat the oven to 325 F.
- Bring the dough out of the refrigerator and then roll it to about ½ inch thick. I layer the dough with plastic wrap and then roll it just so that there are no marks on the surface and the top is smooth.
- Now using a round cutter or anything you have in hand (I used a small steel box), cut out circles.
- Using a spatula slowly lay the cookie on to parchment-lined baking trays.
- Using a fork, make the traditional butter biscuit holes.
- Bake for about 16 – 18 mins or until the edges turn brown.
- Slowly transfer the cookies to the cooling rack and once completely cooled, store them in an airtight container.
- Enjoy the butter biscuits as is or dunked in coffee or tea!
