This is a basic Biscuit Recipe but using creamy Mascarpone as a special ingredient. Tender flaky biscuits never tasted so good. Perfect for breakfast or even as a snack.
Mascarpone Biscuit Recipe
Mascarpone Biscuit RecipeBiscuits are my favourite go to for an easy breakfast or snack. A steaming cup of coffee or tea and these make the perfect accompaniment.
For a delicious addition why not spread them with some butter or a little Homemade Apricot Jam?
How to make Mascarpone Biscuits
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- Add the butter and mascarpone and stir until crumbly.
- Add the milk and stir just until combined.
- Move to a lightly floured flat surface and gently knead 4-5 times only.
- Gently pat the dough to a half inch thickness and cut out with a round cookie cutter.
- Place the biscuits on a parchment paper lined cookie sheet.
- Brush with milk and bake.
What is the best flour for biscuits
All purpose flour with protein count around 9-12% is probably the best. This type will give you tender and not too dense a biscuit.
What does stir just until combined mean?
It means to combine the dry and wet ingredients until the dry ingredients are completely moistened, but the mixture is still slightly lumpy. Do not over mix or mix until smooth or your biscuits will turn out very dry and tough.
How to know when they are done
When the biscuits have risen and are a golden brown they should be done.
Tips for making the best biscuits
- Make sure your oven is hot enough.
- The butter, milk and mascarpone should all be cold from the fridge.
- Make sure your baking powder has not expired.
- Biscuits should be baked immediately and not left to sit at room temperature.
- Depending on how high you like your biscuits they will double in height when baked.
- Do not over knead the dough or you will have a dense and dry biscuit.
- Do not use a mixer when making biscuits.
- Make sure to preheat your oven.
How to store biscuits
The biscuits should be stored in an air tight container at room temperature. They will keep for up to two days.
Can the Biscuits be frozen?
You can always make the dough, cut out the biscuits and freeze, then bake when needed. You can bake them directly from the freezer, although they may need a bit more time to bake.
If freezing baked biscuits then make sure they are completely cool, then place them either in a freezer safe bag or container. They will keep for about a month in the freezer.
So if you are looking for a new biscuit recipe I hope you give these Easy Mascarpone Biscuit Recipe a try. Enjoy!
Mascarpone Biscuit Recipe
Ingredients
- 2 cups all purpose flour (250 grams)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 pinch salt
- ¼ cup butter (cold salted) (53 grams)
- ¼ cup + 2 tablespoon mascarpone (cold) (84 grams)
- ⅔ cup milk (cold) (160 grams)
Instructions
- Pre-heat oven to 400F (200C). Line a cookie sheet with parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder and salt.
- Add the butter and mascarpone and stir until crumbly.
- Add the milk and stir just until combined.
- Move to a lightly floured flat surface and gently knead 4-5 times only.
- Gently pat the dough to a half inch (1.1 cm) thickness and cut out with a round cookie cutter.
- Place the biscuits on a parchment paper lined cookie sheet. Brush with milk and bake for approximately 10 - 12 minutes.
- Cool on a wire rack. Enjoy!
Melissa says
Do you think it would be possible to add fresh fruit to these while mixing?
Rosemary Molloy says
Hi Melissa, I think it would be fine to add some fresh cut up fruit, add it with the milk because you don't want to over mix the dough. Let me know how it goes. Take care.
Karen Lafferty says
Worked out great. Delicious
Rosemary Molloy says
Hi Karen, thanks so much, so glad you enjoyed them.
Jo says
These scones were very yummy. I used self raising flour instead of all purpose plus baking powder. I felt mine didn’t rise as high as yours. Could that be the reason? Jo
Rosemary Molloy says
Hi Jo, thanks so much, glad you enjoyed them. I think yes that is the reason, try without and let me know. If you can or whenever you can, with all the flour shortage. 🙂