Petit Beurre Biscuits Français (Print version)

Biscuits français dorés et craquants, parfaits pour accompagner le thé ou le café.

# What goes in:

→ Base

01 - 1/2 cup (3.5 oz) unsalted butter
02 - 1/2 cup granulated sugar
03 - 1/4 cup whole milk
04 - 1 pinch of salt
05 - 2 cups all-purpose flour
06 - 1 3/4 teaspoons baking powder

# Cooking steps:

01 - In a saucepan over low heat, combine the unsalted butter, whole milk, granulated sugar, and a pinch of salt. Stir gently 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 mixture into the flour mixture. Stir with a wooden spoon until the ingredients come together, 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.
05 - Preheat the oven to 350°F using conventional heat. Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll the chilled dough out to about 1/5 inch (5 mm) thickness. Cut out biscuits using a traditional petit beurre cookie cutter or a small knife.
07 - Transfer the cut biscuits onto the prepared baking sheet. Prick each biscuit several times with a fork for a classic decorative pattern.
08 - Bake for 12 minutes or until the edges turn a light golden brown. Do not overbake to maintain a tender texture.
09 - Let the biscuits cool on a wire rack completely before serving. Store in an airtight container for up to one week.

# Tips from flavorandfeast:

01 -
  • The dough comes together in one pan on the stove, meaning virtually no cleanup and a foolproof process.
  • These biscuits stay crisp in an airtight container for a full week, making them ideal for thoughtful homemade gifts.
  • Dipping them in hot coffee releases a buttery aroma that fills your entire kitchen in seconds.
02 -
  • If the dough feels sticky when you try to roll it, return it to the fridge for another 15 minutes rather than adding extra flour which makes the biscuits dry.
  • Every oven has hot spots, so rotate your baking sheet halfway through the 12 minutes for uniform color on every biscuit.
  • Pressing the fork prongs too deeply will weaken the biscuit structure and cause breakage when you dip them later.
03 -
  • Chill your rolling pin in the freezer for 10 minutes before rolling to keep the butter in the dough cold and prevent sticking without extra flour.
  • The secret to clean edges is dipping your cutter in flour between every third cut and tapping off the excess before pressing again.

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