Cream biscuits are deliciously crumbly and fragrant, they melt in your mouth and are perfect for breakfast because they can be dipped. Great for any snack occasion, with tea or hot chocolate, these are the biscuits we should always have in the pantry, easy and quick to make.
The dough for cream biscuits can also be used to make delicious tarts, for example with coffee cream. Also try the coffee biscuits with chocolate chips or breakfast biscuits and the orange and coconut biscuits.
The recipe is for 18 biscuits with a diameter of 2 3/4 inches. If you want to make more, just double the quantities.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 3 1/2 tbsp sunflower oil (substitutable with 2 oz of butter)
- 2 tbsp heavy cream (can be replaced with plant-based or lactose-free cream)
- 1 egg
- 1 1/2 tsp baking powder (1/2 packet)
- 1 pinch fine salt
- 1 vial vanilla flavoring
Preparation
Place all ingredients in a bowl and start to mix them first with a fork, then continue by hand. Form a compact and homogeneous dough.
Dust a little flour on the work surface and roll out the dough to a thickness of 1/8 inch. Use a round cutter with a diameter of 2 3/4 inches to cut out the biscuits. Then use a smaller cutter to cut out the center and place it on the baking sheet.
Preheat the oven to 320°F with fan or 340°F static and bake the biscuits on the lowest rack for 12 minutes.
Once cooked, remove them from the oven and let them cool before removing them from the tray.
