Melting Biscuits
Delightfully tender and impossibly buttery, these Melting Biscuits are the ultimate treat for any occasion. Crafted with a delicate combination of all-purpose flour, cornstarch, and powdered sugar, these biscuits truly live up to their name, offering a soft, melt-in-your-mouth texture that’s perfect for teatime or dessert. Cold unsalted butter is carefully worked into the dry ingredients, ensuring a flaky and tender result, while a touch of milk binds the dough just enough without overmixing. Baked to golden perfection in just 12 minutes, these biscuits are irresistibly light yet rich, with a subtle sweetness that pairs beautifully with butter, jam, or honey. Ready in under 30 minutes, these easy homemade biscuits are a must-try for anyone who loves simple yet elegant baked goods. Store leftovers for up to three days—if they last that long!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 50 grams Cornstarch
- 120 grams Unsalted butter (cold)
- 60 grams Powdered sugar
- 1 teaspoon Baking powder
- 1 pinch Salt
- 3 tablespoons Milk
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cornstarch, powdered sugar, baking powder, and salt to ensure even distribution of dry ingredients.
Cut the cold unsalted butter into small cubes and add to the dry mixture. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the milk, one tablespoon at a time, and gently mix with a spatula until the dough comes together. Be careful not to overmix to maintain tenderness.
Lightly flour a clean work surface and turn the dough out onto it. Pat the dough into a ½-inch thick rectangle using your hands or a rolling pin.
Using a round biscuit or cookie cutter (about 2 inches in diameter), cut out biscuits. Gently press any scraps together and repeat the cutting process until all the dough is used.
Place the biscuits on the prepared baking tray, leaving about 1 inch between each biscuit.
Bake in the preheated oven for 10-12 minutes, or until the edges are light golden but the tops remain pale. Avoid overbaking to keep the biscuits soft and tender.
Remove from the oven and let the biscuits cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or honey. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 61.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 115 mg | 9% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
