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Easter Biscuits

Delightful light and crunchy biscuits, perfect for any time of year, often dotted with currants or raisins and perfect with tea or coffee.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Dessert, Snack, Tea
Cuisine: American, British
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Ensure it's fresh for best results.
  • 1/2 cup sugar
  • 1 teaspoon baking powder Helps the biscuits rise.
  • 1/4 teaspoon salt Enhances the flavor.
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup currants or raisins You can substitute with chopped dried apricots or sultanas.
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • as needed splash milk For dough consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir well.
  3. Gradually add the softened butter and rub it into the dry mixture until it resembles breadcrumbs.
  4. Mix in the currants or raisins, then add the beaten egg and vanilla extract. Add a splash of milk if the dough seems dry.
  5. Flour your hands, scoop out portions of dough to form small balls, and flatten them slightly.
Baking
  1. Place the biscuits on the prepared baking sheet, allowing space between each biscuit.
  2. Bake for 15-20 minutes or until golden brown.
  3. Let the biscuits cool on a wire rack for a few minutes before enjoying.

Notes

Store biscuits in an airtight container at room temperature for about a week. Freeze for up to three months and reheat in a preheated oven at 350°F (175°C) for 5-7 minutes before serving.