Petit Beurre Français (Printable)
Biscuits français dorés et croustillants à la vanille, parfaits avec le thé ou le café.
# What You'll Need:
→ Main Ingredients
01 - 1 ⅔ cups all-purpose flour
02 - ½ cup granulated sugar
03 - ½ cup unsalted butter, room temperature
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)
# How to Make It:
01 - Gently melt the butter with the whole milk in a saucepan over low heat. Add the sugar and vanilla, stirring continuously until the sugar has fully dissolved and the mixture is smooth.
02 - Remove the saucepan from the heat and allow the mixture to cool slightly until lukewarm. Transfer the warm liquid into a large mixing bowl.
03 - Add the all-purpose flour, baking powder, and salt to the mixing bowl. Stir with a wooden spoon until a homogeneous dough forms and no dry patches remain.
04 - Shape the dough into a smooth ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up and make it easier to roll.
05 - Preheat the oven to 350°F using conventional (static) heat mode.
06 - On a lightly floured work surface, roll the chilled dough out to an even thickness of approximately ⅛ inch (3 to 4 mm).
07 - Using a traditional fluted rectangular cookie cutter, cut out the biscuits and carefully transfer each one to the prepared baking sheet.
08 - Arrange the cut biscuits on a baking sheet lined with parchment paper. Gently prick each biscuit several times with a fork to create the classic pattern and prevent air bubbles.
09 - Bake on the middle rack for approximately 12 minutes, or until the edges and tops are evenly golden brown.
10 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving. They will crisp up as they cool.
# Expert Suggestions:
01 -
- These biscuits have that perfect snap when you break them, something store bought versions never quite capture.
- The dough comes together in one bowl with ingredients you probably already have sitting in your pantry.
- They taste even better on the second day, which makes them the ideal make ahead treat for unexpected guests.
02 -
- If the dough feels too sticky to roll after chilling, give it another fifteen minutes in the refrigerator rather than adding extra flour which will make the biscuits dry.
- Watch the oven closely during the last two minutes because these go from perfectly golden to overbaked in what feels like seconds.
03 -
- Chilling the cut biscuits on the sheet for five minutes before baking helps them hold their scalloped edges much better in the oven heat.
- A light brush of milk on top before baking gives the biscuits an even more appealing golden sheen without changing the flavor.