Mary Berry Butter Biscuits

Baking these Mary Berry Butter Biscuits almost turned into a comedy of errors, but that’s the beauty of baking—sometimes you just need to roll with the punches. I remember the first time I tried making these: I was too impatient and skipped the chilling step. Big mistake! The biscuits ended up more like flat, greasy blobs than delicate, crisp rounds. But after a few adjustments, I figured out the perfect way to get them light, airy, and crisp around the edges, just like Mary intended. Let me show you how to avoid the same mistakes and get them perfect on your first try.

Why This One Works So Well

The key to Mary Berry’s Butter Biscuits is the balance of butter and almond flour. Most recipes use just all-purpose flour, but the addition of almond flour gives these biscuits a slightly nutty flavor and a melt-in-your-mouth texture that you don’t get from regular cookies. The superfine sugar adds just the right sweetness without making the biscuits overly sugary, which lets the rich buttery flavor shine through. The process of piping the dough before chilling it also ensures that the biscuits hold their shape perfectly while baking, rather than spreading out like pancake batter. Trust me, chilling is non-negotiable for the best result!

Ingredients + Why They Matter

• Unsalted Butter (1 cup/225g): Butter is the star of this recipe, providing that rich, melt-in-your-mouth texture. Be sure it’s softened to room temperature so it mixes in smoothly.
• Superfine Sugar (½ cup/100g): It dissolves better than regular granulated sugar, giving the biscuits a finer texture. I wouldn’t swap this for regular sugar, or you’ll end up with a grainy finish.
• Egg Yolk (1 large): The egg yolk adds richness and helps the biscuits hold together without making them too firm. It’s not just for color!
• All-Purpose Flour (1¾ cups/200g): Classic, reliable, and a must for structure. Don’t swap this for cake flour—it won’t give the right bite.
• Almond Flour (¾ cup/75g): This gives the biscuits that subtle nutty flavor that makes them a cut above the rest. Trust me, you want the almond flour in there. I tried without once and it just wasn’t the same.
• Confectioners’ Sugar (for dusting): A light dusting at the end adds a little sweetness and a professional touch.

Want to Change It Up? Here’s How

• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The almond flour will still give the biscuits their lovely texture. I’ve tested this and it works great!
• Egg-Free: I haven’t tested this one extensively, but I suspect you could swap the egg yolk for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if you need an egg-free version.
• Nuts: If you’re not keen on almond flour, you could experiment with other nut flours, like hazelnut or cashew, for a unique twist. Just keep the ratios the same.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Biscuits spread too much	Forgot to chill the piped dough	Always chill the dough for at least 30 minutes before baking. It helps them keep their shape.
Biscuit edges burned	Oven too hot or left them in too long	Keep an eye on the edges! Bake for just 10 minutes, until they’re golden but not browned.
Dough too sticky	Butter wasn’t softened enough or overmixed the dough	Make sure your butter is room temperature and don’t overmix—just stir until combined.

How to Make Mary Berry’s Butter Biscuits

1. Prepare Baking Sheets: Line two or three large baking sheets with nonstick paper. This is important to prevent any biscuits from sticking.
2. Mix Ingredients: In a large bowl, combine softened butter, superfine sugar, egg yolk, all-purpose flour, and almond flour. Use a spoon or stand mixer to bring it all together until smooth. Don’t overmix, though—just combine until everything is evenly mixed.
3. Pipe the Mixture: Transfer the dough to a piping bag fitted with a large rose nozzle. Pipe the mixture into neat rounds on your baking sheets. I like to make mine about the size of a £1 coin. Chill the piped biscuits in the fridge for 30 minutes—this step is essential to avoid spreading.
4. Preheat Oven: Set your oven to 375°F (or 325°F for convection) and give it time to reach temperature while the biscuits chill.
5. Bake: Bake in the preheated oven for about 10 minutes, until the edges just start to turn golden. Don’t overbake them—they’re delicate.
6. Cool: Let the biscuits sit on the baking sheets for a few minutes before gently transferring them to a wire rack. Cooling on the rack keeps them from getting soggy on the bottom.
7. Dust and Serve: Dust with a light sprinkle of confectioners’ sugar before serving for that lovely finishing touch.

Tips From My Kitchen

• Chill the dough: This isn’t just for shape—it also keeps the butter from melting too quickly, giving you that perfect crispy edge.
• Oven temperature: My oven runs a little hot, so I pull them out 1-2 minutes early. Keep an eye on them, especially if your oven is different from mine.
• Don’t overcrowd: Leave some space between the biscuits on the baking sheet to allow for even baking.

Storage + Serving

These butter biscuits last about a week in an airtight container in the fridge. If you want to freeze them, I recommend freezing them on a baking sheet first before transferring to a container. They stay good for 3 months. When reheating, I usually pop them in the oven at 350°F for about 5-7 minutes—just enough to warm them through without losing that lovely crunch.

FAQs – Real Query Answers

Q: Can I use regular sugar instead of superfine sugar?

A: Yes, but superfine sugar dissolves better and gives a smoother texture. If using regular sugar, make sure it’s finely ground.

Q: Can I pipe the biscuits into other shapes?

A: Absolutely! Just make sure you adjust the baking time if you make larger or smaller shapes. Check them after 8 minutes for smaller ones and 12 minutes for bigger ones.

Q: What if I don’t have a piping bag?

A: You can use a spoon or just roll the dough into balls and flatten them slightly with your hands, though you won’t get the same beautiful shape.

Try More Recipes:

• Mary Berry Banbury Tart
• Mary Berry Chocolate Traybake
• Mary Berry Lemon Drizzle Traybake
• Mary Berry Tea Bread