Petit Beurre Biscuits Français (Printable)

Biscuits français dorés et craquants, parfaits pour le thé ou le café. Facile et rapide à préparer.

# What You’ll Need:

→ Base

01 - 7 tablespoons (100 g) unsalted butter
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 ml) whole milk
04 - 1 pinch of salt
05 - 2 cups (250 g) all-purpose flour
06 - 2 teaspoons (5 g) baking powder

# How To Make It:

01 - In a saucepan, combine the butter, milk, sugar, and a pinch of salt. Heat over low, stirring until the butter has fully melted and the mixture is smooth. Remove from heat and let cool until lukewarm.
02 - In a large mixing bowl, whisk together the all-purpose flour and baking powder until evenly distributed.
03 - Pour the lukewarm butter mixture into the flour. Stir with a wooden spoon until a shaggy dough forms, then knead by hand until smooth and homogeneous.
04 - Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
05 - Preheat the oven to 350°F (180°C) using conventional bake setting.
06 - On a lightly floured surface, roll the dough out to about 1/5 inch (5 mm) thick. Cut into shapes using a traditional petit beurre cutter or a sharp knife.
07 - Arrange the cut biscuits on a baking sheet lined with parchment paper. Prick each biscuit several times with a fork for the classic decorative pattern.
08 - Bake for 12 minutes, or until the edges are lightly golden brown.
09 - Transfer the biscuits to a wire rack and let cool completely before serving or storing.

# Expert Tips:

01 -
  • These biscuits use only six ingredients you probably already have sitting in your kitchen right now.
  • The dough comes together in one saucepan, which means almost no cleanup and zero fuss.
  • They stay crisp in an airtight container for a full week, if they even last that long.
02 -
  • If the dough feels too soft to roll after refrigeration, give it another 15 minutes in the fridge rather than adding extra flour which makes the biscuits tough.
  • Watch the oven like a hawk in the final two minutes because these go from perfectly golden to burnt in what feels like seconds.
03 -
  • Roll the dough between two sheets of parchment paper so you never need extra flour and the biscuits stay tender.
  • The fork holes are not just decorative because they prevent air bubbles from warping the shape during baking.

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