Petit Beurre Biscuits Français (Printable)
Biscuits français dorés et croustillants, parfaits pour accompagner le thé ou le café.
# What You'll Need:
→ Main Ingredients
01 - 1 ½ cups all-purpose flour
02 - ½ cup granulated sugar
03 - ½ cup (1 stick) unsalted butter, softened
04 - 3 ½ tablespoons whole milk
05 - 1 ¾ teaspoons baking powder
06 - 1 pinch fine sea salt
07 - 1 vanilla bean (or 1 packet vanilla sugar)
# Directions:
01 - In a small saucepan over low heat, gently melt the butter with the whole milk. Add the granulated sugar and vanilla seeds scraped from the bean, stirring continuously until the sugar has fully dissolved and the mixture is smooth.
02 - Remove the saucepan from heat and allow the butter-milk-sugar mixture to cool slightly until lukewarm, then transfer it to a large mixing bowl.
03 - Add the all-purpose flour, baking powder, and fine sea salt to the mixing bowl. Stir with a wooden spoon or spatula until a smooth, homogeneous dough forms and no dry pockets of flour remain.
04 - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up the butter and make the dough easier to roll.
05 - Preheat the oven to 350°F using conventional (static) bake mode. Line a baking sheet with parchment paper and set aside.
06 - On a lightly floured work surface, roll the chilled dough out to an even thickness of approximately ⅛ inch (3 to 4 mm), using a rolling pin.
07 - Using a traditional fluted rectangular cookie cutter, cut out as many biscuits as possible from the rolled dough. Re-roll scraps and repeat until all the dough is used.
08 - Place the cut biscuits onto the parchment-lined baking sheet, leaving a small gap between each. Gently prick each biscuit several times with a fork to create the classic petit beurre pattern and prevent puffing.
09 - Bake on the center rack for 12 minutes, or until the edges and tops are a light golden brown. Rotate the tray halfway through for even browning.
10 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving. This ensures they crisp up properly and develop their signature snap.
# Expert Tips:
01 -
- The dough comes together in one saucepan, meaning almost no messy bowls to wash afterward.
- That gentle vanilla warmth makes them pair beautifully with afternoon tea or morning coffee without overwhelming either.
- They keep for up to two weeks in an airtight tin, so one afternoon of baking rewards you for days.
02 -
- If the dough warms and sticks while you are cutting, slide it back into the fridge for ten minutes rather than adding more flour.
- Watch the oven like a hawk at the eleven minute mark because these go from perfectly golden to overbaked in under a minute.
03 -
- Use the coldest shelf in your fridge for resting the dough and it will roll out like a dream.
- Pricking the biscuits is not just decorative because those tiny holes stop them from puffing up unevenly and keep them flat and crisp.