Ingredients
Scale
- 250g (2 cups) all-purpose flour
- 170g (¾ cup) unsalted butter, softened
- 80g (⅓ cup) granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Prepare ingredients at room temperature. Measure flour precisely by spooning into measuring cup and leveling off. Cut butter into small cubes.
- Using a stand mixer or hand mixer, cream together butter and sugar until light and fluffy (about 3 minutes). Add vanilla extract and mix until combined. Gradually add flour and salt, mixing just until crumbly dough forms.
- Turn dough onto lightly floured surface and gently knead together. Roll out to ½-inch thickness. Use round cookie cutter (about 2 inches) to cut out biscuits. Press fork tines around edges for authentic style.
- Preheat oven to 325°F (160°C). Place biscuits on parchment-lined baking sheet, spacing 1 inch apart. Bake 18-20 minutes until edges just begin to turn golden. Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
- Pair with English breakfast tea, hot cocoa, or as part of dessert charcuterie board
- Store in airtight container at room temperature for up to 1 week
- Freeze baked cookies for up to 3 months or freeze dough (rolled and cut) for up to 2 months before baking
- Makes perfect heartfelt gifts when packaged in cute boxes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 biscuit
- Calories: 120 Kcal
- Sugar: 4g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 18mg