Weekend Cooking: Breakfast Biscuits
11 Mar 2017

Weekend Cooking: Breakfast Biscuits

11 Mar 2017

For the Breakfast Mac and Cheese I needed a quick and simple breakfast biscuit recipe, because I just wasn’t willing to fork out 20-plus ringgit to buy the frozen ones from some upmarket grocer.  There are probably other better recipes out there, but this one gets the job done.

I find rolling out the dough and cutting with a bisuit cutter to be quite tedious.  Gathering up the scraps and re-rolling them also makes the biscuits look unappealing.  Next time I’m going to roll the dough into a 3 inch thick log and cut them up into pieces, and see if that yields better results.

Based on the recipe by Paula Deen.

Breakfast Biscuits


  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 125 grams cold butter, cubed
  • 1/2 cup full cream milk


Preheat oven to 220 degrees C (fan 200 degrees C).

In a large bowl, combine the flour, sugar, baking powder and salt, and whisk to combine.  Using a pastry scraper, cut the butter into mixture until it begins to look like breadcrumbs.

Make a well at the center of the flour mixture.

Slowly add milk into the middle, a quarter cup at a time.

Gently combine the dry and liquid ingredients, using your fingers to gather them up into a ball.  Do not overwork.

Transfer the dough onto a lightly floured surface and roll out to about 1-inch thickness.

Cut with small biscuit cutter or a plastic cup, about 3 inches in diameter.

Arrange the biscuits on a greased baking tin.

Bake in the oven for 12 minutes or until golden brown.

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