These biscuits are the easiest biscuits I’ve ever made. They’re more like cookies than biscuits and they’re made out of homemade butterscotch, flour, salt, an egg, and baking soda. You don’t need to chill dough or soften butter and they can be made in less than 30 minutes. The hardest part is waiting for the butterscotch to cool.
Brian just got back from a trip to the UK with some of his high school friends, and he brought me back some cookbooks as a souvenir. (He knows me so well!) Naturally, I had to make something from the cookbooks, and with all the butterscotch recipes floating around the internet, these caught my eye. They’re cruncy, simple, and delicous.
We start by melting butter, sugar, and vanilla extract in a saucepan; making homemade butterscotch. Try not to eat it all while you’re making it! Once it’s all melted, remove from heat to let it cool. While it’s cooling, mix together your flour, baking soda, and salt. The reason you have to wait for the butterscotch to cool is because we’ll add an egg, and we don’t want the egg to cook. No one likes scrambled eggs in their cookies! You’ll then mix everything together, making a crumbly dough. Knead it a bit, and roll out, cut out round cookies, and bake. Simple as can be.
Adapted from Favorite Biscuit Recipes
Yields 20-24 biscuits
- 1 C brown sugar
- 1/2 C butter
- 1 tsp vanilla extract
- 1 egg, beaten and at room temperature
- 1 and 1/2 C all-purpose flour* (see note about self-raising flour)
- 3/4 tsp salt
- 3/4 tsp baking soda
- preheat oven to 350˚F. Line a baking sheet with silicone baking matt or parchment paper and set aside.
- In a saucepan over medium-low heat, melt the butter, sugar and vanilla together. Remove from heat and let cool before adding the egg.
- Mix together the flour, salt, and soda. Make a well in the center and add the butterscotch mixture. Knead into a stiff dough. It will be dry and crumbly, but no extra moisture is needed.
- On a floured surface, roll out to 1/2 inch thickness and cut with a two inch cookie cutter. Place onto the cookie sheet, keeping in mind that they will spread slightly.
- Bake for 20 minutes or until lightly golden. Allow to cool on the cookie sheet before transferring to a wire rack.