Petits Beurre Biscuits Français (Print View)
Biscuits français dorés et craquants au beurre, parfaits avec le thé ou le café.
# What You Need:
→ Base
01 - 7 tablespoons (100 g) unsalted butter
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 ml) whole milk
04 - 1 pinch of salt
05 - 2 cups (250 g) all-purpose flour
06 - 2 teaspoons (5 g) baking powder
# How-To Steps:
01 - In a saucepan over low heat, melt the butter with the milk, sugar, and a pinch of salt. Stir continuously until the butter is completely melted. Remove from heat and let the mixture cool until lukewarm.
02 - In a large mixing bowl, whisk together the all-purpose flour and baking powder until evenly distributed.
03 - Pour the lukewarm butter mixture into the flour mixture. Stir with a wooden spoon until the ingredients begin to come together, then knead by hand until you achieve a smooth, homogeneous dough.
04 - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up for easier rolling.
05 - Preheat the oven to 350°F (180°C) using conventional bake setting. Line a baking sheet with parchment paper.
06 - On a lightly floured work surface, roll out the dough to approximately 1/8 inch (5 mm) thickness. Cut out biscuits using a classic Petit Beurre cutter or a sharp knife.
07 - Transfer the cut biscuits onto the prepared baking sheet. Prick each biscuit several times with a fork for the traditional decorative pattern.
08 - Bake for 12 minutes, or until the edges are lightly golden brown. Keep a close eye on them during the final minutes to prevent overbaking.
09 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving. This ensures they develop their signature crisp texture.
# Expert Hints:
01 -
- The dough comes together in one saucepan, meaning almost no mess and barely any cleanup.
- These biscuits stay perfectly crisp in an airtight container for a full week, making them ideal for casual gift giving or quiet afternoon snacking.
02 -
- Do not skip the resting time in the refrigerator, because warm dough will spread and lose its shape during baking.
- Roll the dough evenly so every biscuit bakes at the same rate, avoiding the frustration of some burnt and some underdone.
03 -
- Prick the biscuits deeply enough that the fork tines pierce through the dough, because this decorative step also prevents air bubbles from warping the shape during baking.
- Use the lightest touch possible when kneading, because overworked dough produces tough biscuits instead of the delicate snap you are after.