Mary Berry’s Butter Biscuits are made with unsalted butter, superfine sugar, egg yolk, all-purpose flour, and almond flour. This delicious Butter Biscuits recipe creates a tasty treat that takes about 55 minutes to prepare and can serve up to 24 people.
This Butter Biscuits Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Butter Biscuits Ingredients
- 1 cup (8 oz/225g) unsalted butter, softened
- ½ cup (4 oz/100g) superfine sugar
- 1 large egg yolk
- 1¾ cups (7 oz/200g) all-purpose flour
- ¾ cups (3 oz/75g) almond flour
- A little confectioners’ sugar, to dust
How To Make Mary Berry Butter Biscuits
- Prepare Baking Sheets: Line two or three large baking sheets with nonstick baking paper.
- Mix Ingredients: In a large mixing bowl, combine the butter, superfine sugar, egg yolk, all-purpose flour, and almond flour. Mix until smooth. For a quicker result, use a food processor or mixer.
- Pipe the Mixture: Transfer the mixture to a piping bag fitted with a large rose nozzle. Pipe the mixture into rounds on the prepared baking sheets. Chill in the fridge for 30 minutes until firm.
- Preheat Oven: Preheat the oven to 375°F (or 325°F for convection).
- Bake: Bake in the preheated oven for about 10 minutes, or until the edges just begin to color.
- Cool: Allow the biscuits to cool on the baking sheets for a few moments. Use an offset spatula to lift them off and finish cooling on a wire rack.
- Dust and Serve: Dust with a little confectioners’ sugar before serving.
Recipe Tips
- Use Softened Butter: Make sure the butter is softened to room temperature for easy mixing and smooth dough consistency.
- Chill the Dough: Chill the piped biscuits in the fridge for 30 minutes to prevent spreading and ensure they hold their shape while baking.
- Preheat the Oven: Always preheat your oven to the right temperature before baking to ensure even cooking and proper browning.
- Don’t Overmix: Mix the dough until just combined to avoid tough biscuits. Overmixing can make them dense.
- Cool on a Rack: Allow the biscuits to cool on a wire rack after baking to prevent them from becoming soggy on the bottom.
What To Serve With Butter Biscuits?
These buttery Butter Biscuits pair well with tea, coffee, fruit preserves, or a selection of cheeses. They can also be served alongside scrambled eggs, bacon, fresh fruit, or a light salad for a tasty breakfast.
How To Store Leftovers Butter Biscuits?
- Refrigerate: Cool leftovers butter biscuits to room temperature, then store them in an airtight container in the fridge for up to a week.
- Freeze: Freeze leftovers butter biscuits on a baking sheet, then transfer to a container or bag. They stay good for 3 months.
How To Reheat Leftovers Butter Biscuits?
- In The Oven: Preheat to 350°F (175°C). Heat leftovers butter biscuits on a baking sheet for 5-7 minutes.
- In The Microwave: Heat leftovers butter biscuits on a microwave-safe plate covered with a damp paper towel for 10-15 seconds.
- In The Air Fryer: Preheat to 350°F (175°C). Heat leftovers butter biscuits in the basket for 3-4 minutes.
Mary Berry Butter Biscuits Nutrition Facts
Serving Size: 1 biscuit (from a batch of about 24)
- Calories: 106
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 55mg
- Potassium: 25mg
- Total Carbohydrate: 9g
- Dietary Fiber: 0.5g
- Sugars: 4g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Jumble
- Mary Berry Abbey Biscuits
- Mary Berry Cherry Loaf
- Mary Berry Brandy Snaps
- Mary Berry Blueberry Muffin Recipe
Mary Berry Butter Biscuits
Description
Mary Berry’s Butter Biscuits are made with unsalted butter, superfine sugar, egg yolk, all-purpose flour, and almond flour. This delicious Butter Biscuits recipe creates a tasty treat that takes about 55 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- Prepare Baking Sheets: Line two or three large baking sheets with nonstick baking paper.
- Mix Ingredients: In a large mixing bowl, combine the butter, superfine sugar, egg yolk, all-purpose flour, and almond flour. Mix until smooth. For a quicker result, use a food processor or mixer.
- Pipe the Mixture: Transfer the mixture to a piping bag fitted with a large rose nozzle. Pipe the mixture into rounds on the prepared baking sheets. Chill in the fridge for 30 minutes until firm.
- Preheat Oven: Preheat the oven to 375°F (or 325°F for convection).
- Bake: Bake in the preheated oven for about 10 minutes, or until the edges just begin to color.
- Cool: Allow the biscuits to cool on the baking sheets for a few moments. Use an offset spatula to lift them off and finish cooling on a wire rack.
- Dust and Serve: Dust with a little confectioners’ sugar before serving.
Notes
- Use Softened Butter: Make sure the butter is softened to room temperature for easy mixing and smooth dough consistency.
- Chill the Dough: Chill the piped biscuits in the fridge for 30 minutes to prevent spreading and ensure they hold their shape while baking.
- Preheat the Oven: Always preheat your oven to the right temperature before baking to ensure even cooking and proper browning.
- Don’t Overmix: Mix the dough until just combined to avoid tough biscuits. Overmixing can make them dense.
- Cool on a Rack: Allow the biscuits to cool on a wire rack after baking to prevent them from becoming soggy on the bottom.
Mary Berry Butter Biscuits