Petit Beurre biscuits français (Printable Version)
Biscuits français dorés et craquants, idéaux pour accompagner thé ou café avec leur texture parfaite.
# What You'll 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
# Directions:
01 - In a saucepan over low heat, melt the butter with the milk, sugar, and a pinch of salt. Stir until the butter is fully melted and the mixture is smooth. Remove from heat and let 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 combined, then knead by hand until a smooth, homogeneous dough forms.
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 surface, roll the chilled dough to about 1/5 inch (5 mm) thickness. Cut out biscuits using a classic petit beurre cutter or a knife into rectangular shapes.
07 - Place the cut biscuits onto the prepared baking sheet. Prick each biscuit several times with a fork for the traditional decorative pattern and to prevent puffing.
08 - Bake for 12 minutes, or until the edges are lightly golden brown. Keep a close eye on them to avoid overbaking.
09 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving or storing. They will crisp up as they cool.
# Expert Hints:
01 -
- The dough comes together in one saucepan, meaning almost no messy bowls to wash afterward.
- These biscuits stay crisp in an airtight container for a full week, making them ideal for gifting or afternoon snacking.
02 -
- If the dough feels too soft to roll after refrigeration, give it another 15 minutes in the fridge rather than adding extra flour.
- Watch the oven like a hawk in the last two minutes, because these go from perfectly golden to overbaked in seconds.
03 -
- Roll the dough between two sheets of parchment paper to avoid adding excess flour that can make the biscuits dry.
- Chilling the cut biscuits on the baking sheet for five minutes before baking helps them hold their shape and edges beautifully.