Easy Biscuits
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
Easy Biscuits
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
Cooking Instructions
- 1
Preheat the oven at 390°F/200°C. (445°F/230°C in a microwave oven.) Add all ingredients except the milk to the food processor and blend until smooth.
- 2
Pour in the milk in 2-3 batches. When it's all mixed together, switch off.
- 3
Take the dough out and put on a surface dusted with flour, roll until 2 cm thick with a rolling pin. Brush on the milk (the brown spots on the photo is milk and flour) ※When it's hot, it's better to leave in the refrigerator so that the dough cracks while baking.
- 4
Bake for 10-13 minutes in a 390°F/200°C oven. Check doneness. During the hot season, chill the ingredients in the fridge or leave the dough in the fridge for a while. The dough should ideally be more than 2 cm thick.
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