Butter biscuits are one of my favourites. Am I talking about the biscuits piled in big glass jars at the tea shops? Yes, I love them! Inexpensive yet very very tasty 🙂
I sent a box of home made biscuits to my Aaji (grandma) when my parents left to India. My aaji is a strict vegetarian and hence she prefers home made veg food (no eggs too)!! All that I could gift my aaji in her ripe old age is something delicious yet home made. This time I have baked lots of biscuits and am carrying them for all the elders at home 🙂 Hope they all enjoy this simple delicacy.
Ingredients:
Version 1:
All purpose flour: 2.5 cups
Butter: 8 tbsp
Salt: 1/2 tsp
Baking powder: 1 tsp
Sugar: 1/2 cup + 3 tsp (use the 3 tsp of sugar for sprinking on the cookies/biscuits)
Cardomom (elachi) powder: a pinch (Optional, depends on personal preference)
Version 2:
All purpose flour: 2 cups
Butter: 4 tbsp
Sugar: 1/4 cup + 3 tsp (use the 3 tsp of sugar for sprinking on the cookies/biscuits)
Milk: 1/2 cup
Salt: 1/2 tsp
Baking powder: 1 tsp
Cardomom (elachi) powder: a pinch (Optional, depends on personal preference)
Note: I have given 2 versions of this recipe. Though the preparation method is the same, the ingredients vary. I have prepared both the versions and it tastes awesome.
In version 1, we use only butter to mix the flour, sugar and other ingredients. In other words, we do not add water/milk to make the dough. This version of the recipe needs more quantity of butter than the other one. Since it has lots of butter, the biscuits would just melt in your mouth.
If you are very cautious about the calories, follow the second version. This one has lesser amount of butter than the previous one. Here we add milk to knead the dough.
This biscuit can made with butter/ghee. I prefer using butter.
Preparation Method:
- Melt butter and mix all the ingredients.
- Knead them like a dough.
- Using a rolling pin, roll them to about 1/2 an inch thickness.
- Using a cookie cutter, cut them in the desired shape.
- Grease the baking tray with butter and place these cookies/biscuits.
- Make sure to leave at least 1/2 inch gap between the biscuits.
- Pre heat the oven at 450F and bake the biscuits for 10-11 mins (or until done).
- Remove the baking tray out of oven and sprinkle sugar on top of the biscuits.
- Cool and store the biscuits/cookies in air tight containers.
Hope you liked the butter biscuits. Here is another eggless butter cookie recipe. It is called “Nan Khatai”, a perfect tea time biscuit. Click on the picture to read more about this recipe.
Nan Khatai – Eggless Indian biscuits:
Share & Enjoy! -
461 replies on “Butter biscuits | Ghee biscuits | Nei biscuits”
Tastes awefully homely as different from baker’s version, it as butter biscuit only and nothing about ghee as we are accustomed to. Only yesterday I exhausted my stock. Nice cooking. Homely.
Hi Anu,
Tried your BUTTER BISCUITS recipe yesterday and the result was EXCELLENT!!! Everyone in my family enjoyed them very much.
Thanks for sharing the recipe…tried your version 1.
Aisha
Wow!! Glad that u guys enjoyed the butter biscuits 🙂 Thanks for the feedback Aisha. Appreciate it! Do keep visiting My Scrawls 🙂
Hi, I tried making these biscuits and they didn’t turn out well. I tried the version 2 and the bottom part got burnt a little. I would like to know what might have gone wrong. I love these biscuits and I am eager to try them the right way.
I’m surprised coz I have tried this recipe umpteen times and it comes out really well. I guess you would have baked the biscuits for a long time. My suggestion is keep the baking tray in the middle rack (in oven) and bake for 10 mins or until golden brown. Also do not over grease baking tray.
i did by version 1 but the butter is not enough to make dove so i added milk and baked bottom immediately become over baked. i want to know is it 2.5 cups of flour only ha.
Yes, I have used 2.5 cups of all purpose flour. I hope you have used the “measurement” cups for measuring the quantity of ingredients. 1 cup of flour would roughly be 125 gms. If packed tightly it may weigh 135 gms. Also make sure you use correct amount of butter. 8 tbsp = 112 gms (approx). In version one with proper measurements, you can very well knead the dough without any problems. I would suggest using measurement cups for accurate results
Version 2 has less butter hence we add milk to knead the dough.
Also keep the baking tray in the middle rack of the oven. Temperature may not be even through out the oven. If you keep the tray well inside, the biscuits may get baked in less than the given time! Remove the biscuits from oven half way thru baking. Depending on its status (i.e how well its baked) you may decide the time to bake it more!
Hope this helps!
thank u for ur brief explanation. But i dont want to give up! So yesterday itself i made two times. And today night am going to try again. And one more doubt u mentioned melt and add the butter but u didnt mentioned about that the butter to be immediately added while hot after melting or after reach room temp to be added? how u added.
Appreciate your interest in the getting the recipe right 🙂 Yes I melted the butter and added to flour immediately.
i dont know whats the mistake measurements perfect only without adding milk cant able to make a dove with that butter and am not getting even color as u… can u make video on this recipe.
another thing without adding any milk u made?
in version 1 if butter is not enough to make the dough means can we add extra butter? thank u
I have used the right measurements but my mix is like breadcrumbs. I would like to know your method in precise:
-did you melt the butter separately and added to the dry ingredients or
-did you melt the butter on stove top and with that heat & in the same vessel,did u add the ingredients and made the dough?.
Melt butter separately and then add dry ingredients. Use a separate vessel to melt butter.
about the kneading…. Anu, while kneading, will over handeking affect the texture of the biscuits or do we knead the dough well as for chapathies ?
Knead the dough just as we do for chapathis. That should be gud.
Hello anu! was just wondering if I am using ghee, would it be the same procedure and outcome? If yes, How much tbsp of ghee? and do I have to heat it?