This is an easy 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. Spread some jam and butter on them and you’ll tame all your sweet cravings!
Biscuits are my favourite go to for an easy breakfast or snack. A steaming cup of coffee or tea and these make the perfect accompaniment.
Table of Contents
- All purpose flour: The most commonly used flour and the perfect flour to give these biscuits the structure they need.
- Granulated Sugar: It gives sweetness and texture to the biscuit.
- Baking powder: The leavening agent that gives biscuits their height.
- Salt: the best flavor booster in any recipe!
- Cold Butter: Make sure that your butter is very cold and cut it into cubes or use a grater to make it easier to crumble into the flour mix. It will helps create those flaky layers when baking in the oven. Using unsalted butter is also best.
- Milk – Cold: The milk also needs to be very cold for this recipe!
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 to the flour mixture 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 biscuit cutter or cookie cutter.
Place the biscuits on a parchment paper lined baking 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. It’s a key factor for the ingredients to be cold so that the biscuits can rise and get a perfect texture.
- Make sure your baking powder has not expired. To check if your baking powder is still active, drop a teaspoon of it in a cup of hot water. If it starts bubbling then it’s active, if not, you will need to buy a new container.
- Biscuits should be baked immediately and not left to sit at room temperature. If you leave them out for too long at room temperature they will be doughy and tough. If you need to wait before baking them, store them in the refrigerator. Keep them cool and they will be just fine.
- 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. Mix by hand, you don’t want to overmix the biscuit dough.
- Make sure to preheat your oven. So that you don’t wait too long before baking the biscuits, which shouldn’t be left at room temperature.
How to store biscuits
The biscuits should be stored in an airtight container at room temperature after baking. 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, it’s become my go-to biscuit recipe! Enjoy!
More Homemade Biscuit Recipes
- Simple Drop Biscuits
- Quick and Easy Sourdough Biscuits
- Cranberry Cream Biscuits
- Strawberry Shortcake Biscuits
Mascarpone Biscuit Recipe
- 2 cups all purpose flour (250 grams)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 pinch salt
- 1/4 cup butter (cold salted) (53 grams)
- 1/4 cup + 2 tablespoon mascarpone (cold) (84 grams)
- 2/3 cup milk (cold) (160 grams)
- 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!