Petit Beurre Biscuits Français (Printable Version)

Biscuits français dorés et craquants, idéaux pour accompagner thé ou café à tout moment de la journée.

# What You Need:

→ Base

01 - 3.5 oz unsalted butter
02 - 3.5 oz granulated sugar
03 - ¼ cup whole milk
04 - 1 pinch fine sea salt
05 - 8.8 oz all-purpose flour
06 - ½ packet baking powder (about 0.18 oz)

# How To Make It:

01 - In a saucepan over low heat, combine the butter, whole milk, sugar, and a pinch of salt. Stir continuously until the butter is completely 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 and milk mixture into the flour. Stir with a wooden spoon until the ingredients 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 your oven to 350°F using conventional bake setting. Line a baking sheet with parchment paper.
06 - On a lightly floured work surface, roll the dough out to approximately ⅕ inch 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 to create the traditional decorative pattern and prevent puffing.
08 - Bake for 12 minutes, or until the edges are lightly golden brown. Keep a close eye on them during the last few minutes to avoid overbaking.
09 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving. They will crisp up as they cool.

# Helpful Hints:

01 -
  • These biscuits come together with pantry staples you probably already have, no fancy equipment needed.
  • The dough is forgiving and easy to work with, making it perfect for a relaxing afternoon of baking.
02 -
  • If the dough feels sticky when rolling, dust your surface with a little extra flour rather than chilling it longer, which can make it crack.
  • Watch the butter carefully as it melts because browned butter changes the flavor entirely and not in the way you want for this classic recipe.
03 -
  • Use a ruler or dowel guides when rolling to guarantee every biscuit bakes at the same rate.
  • Docking with a fork is not just decorative, it actually prevents air bubbles from warping the biscuits during baking.

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