After many trials, this is closest to the original.Stop immediately once the dough has formed. Do not over-knead, or it won't crack. It's fine if it's slightly powdery.Mix briskly without over thinking.During the hot season, let the dough cool in the fridge, then the scones will crack when baking. For about 6 cm × 6 biscuits. Recipe by Akkorin mama

I made these biscuits according to my husband's preferences. I wanted to make a heavier biscuit but it came out quite light.The meringue is very important when making the biscuits. Make sure it forms stiff peaks and be careful not to knock too much air out. Recipe by Kappatouo

ANZAC day is a day of commemoration in NZ and Australia. The traditional cookie is the biscuits made in this recipe, only without the ganache centre.They're a delicious biscuit eaten without the ganache if you prefer a simpler recipe.It's a very easy recipe that I've never had fail on me. Instead of using ganache, you can add ice cream which is really nice. You can head over to www.creamish.com.au to get some ideas for homemade ice cream. Or, just use the store bought ice cream!

Flakes and tastes great. Batch can be multiplied but watch salt amounts. I use margarita glass to cut 2 large biscuits about 3/4 inch thick when it's for just my wife and myself. If you want 8-10 normal size, double the recipe.

it happened accidently when i was baking cake and forgot the recipe.then i added some details and created biscuits

Being lactose intolerant, I am always creating new recipes out of old favorites to omit the dairy.I used these biscuits for shortcake and they were perfect! I increased the sugar to 1Tbs for shortcake.

I make this most weekends for the family, it also works great to serve with gravy or anything else you would like with biscuits.

If you're feeling like a decadent breakfast, you're going to love these biscuits! By repeated rolling out and folding dough, you create thousands of micro-layers of butter which will send you to a flaky and buttery heaven :P This is very easy to make but takes a couple hours of chilling time and folding repetitions. You may want to make the dough ahead the night before or enjoy for brunch (or breakfast-for-dinner, lol).

This yummy biscuit became my favorite since I moved to Australia. It taste so good and easy to make unlike other biscuits or cookies. This Anzac biscuits came to take it special place in history during world war 1.

I love biscuits and gravy. My great grandmother made the best biscuits, but she made them with sourdough. I have tried lots of recipes, but this one comes most near to the tenderness and taste I enjoy. Hope you will enjoy too.

I have made so many of these belguin biscuits, I usually double the mixture as I never seem to make Enough! I like to pipe my icing too, just to make them look tidy.

My attempt at a low carb version of Red Lobster's Cheddar Bay Biscuits turned out pretty great. This recipe makes 6 biscuits and can easily be doubled.They won't really darken up the way traditional biscuits do so trust the recipe timing. I promise they will be done.