Petit Beurre Biscuits Français (Printable)
Biscuits français dorés et croustillants, parfaits pour le goûter ou l'accompagnement du café.
# What You Need:
→ Main Ingredients
01 - 1 ⅔ cups all-purpose flour
02 - ½ cup granulated sugar
03 - ½ cup unsalted butter, softened
04 - ¼ cup whole milk
05 - 1 ¾ teaspoons baking powder (about ½ packet)
06 - 1 pinch of fine sea salt
07 - 1 vanilla bean (or 1 packet vanilla sugar)
# How to Make It:
01 - Gently warm the butter with the milk in a saucepan over low heat. Add the sugar and vanilla, stirring continuously until the sugar has fully dissolved.
02 - Remove from heat and allow the mixture to cool slightly, then transfer it to a large mixing bowl.
03 - Add the flour, baking powder, and salt to the bowl. Mix until a smooth, homogeneous dough forms.
04 - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up.
05 - Preheat the oven to 350°F (180°C) using conventional bake setting.
06 - On a lightly floured surface, roll the chilled dough to an even thickness of about ⅛ inch (3 to 4 mm).
07 - Using a traditional fluted rectangular cookie cutter, cut out the petit beurre shapes from the rolled dough.
08 - Place the cut biscuits onto a baking sheet lined with parchment paper, leaving a small gap between each.
09 - Prick each biscuit lightly with a fork to create the classic pattern, then bake for 12 minutes until golden brown.
10 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving.
# Expert Tips:
01 -
- These biscuits are deceptively simple, yet they deliver that satisfying snap and golden crunch that makes store bought versions seem flat and lifeless by comparison.
- Once you master the dough, you will find yourself making batches on quiet Sunday afternoons just to have something warm and homemade to offer with coffee when someone drops by.
02 -
- If your dough cracks while rolling, it is still too cold, so let it sit at room temperature for five minutes before trying again rather than forcing it.
- Rotate the baking sheet halfway through baking because most ovens have hot spots that will darken one side while the other stays pale.
03 -
- Chill the cut biscuits on the baking sheet for ten minutes before baking if your kitchen is warm, because firm cold dough holds its shape better in the oven.
- Roll the dough between two sheets of parchment paper to avoid adding extra flour, which can make the biscuits tough and dusty tasting.