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Millie's easy biscuits recipe

Millie's easy biscuits recipe


  • Recipes
  • Dish type
  • Biscuits and cookies

I made these easy biscuits in ten minutes and I'm hooked! You can use any sugar or any flour to vary the flavour.

9 people made this

IngredientsMakes: 1 dozen

  • 125g softened butter
  • 100g sugar
  • 1 egg, slightly beaten
  • 225g plain flour
  • 1/2 teaspoon salt

MethodPrep:10min ›Cook:7min ›Ready in:17min

  1. Preheat the oven to 180 C / Gas 4. Grease a baking tray or line with parchment.
  2. Cream together the butter and sugar. Add flour and salt. Mix till well combined. Roll out and cut into circles. Place on tray.
  3. Bake for 7 to 10 minutes, till golden.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

What's the egg for?-31 Mar 2015

Very quick & easy, great recipe, thank you-27 Dec 2013


You can bake your own giant Millie’s cookie with this super easy recipe

If you still haven’t satiated your newfound baking bug just yet, we have an excellent recipe for an eye-catching bake that’s easy, quick and delicious – and makes for the perfect gift.

Cookies are great for bakers of all levels to make, so once you’ve tried your hand at Pret’s iconic chocolate chip cookies, these five-ingredient peanut butter cookies and this recipe for delicious three-ingredient Nutella cookies, next on your baking to-do list has to be a recreation of the Millie’s Cookies giant celebration cookie.

Millie’s Cookies

We’ve all drooled over those iconic 11″ iced cookies in the past, because we know just how how doughy and delicious they are – and now, you can recreate the magic at home thanks to the much-loved bakery teaming up with The Big Bakes to release their top-secret-until-now recipe.

Millie’s Cookies

If stuck for a gift idea, this would make the ideal thoughtful care package – not only can you decorate and personalise it with icing, what says ‘I love you’ more than a supersized cookie?


How To Make Biscuits

  1. The dry ingredients all get mixed together first in a large bowl.
  2. Add the wet ingredients to the flour mixture and you want to mix until it is just barely combined. The key to light and fluffy biscuits it not mixing them too much. If you handle the dough too much the biscuits become tough.
  3. To make these easy drop biscuit recipe, I use an ice cream scoop to drop balls of dough onto a baking tray. This also ensures that the dough is not handled very much.
  4. Bake the biscuits until they are golden and light and fluffy. As soon as they come out of the oven brush with melted butter.

You can put dinner in the crock pot in the morning, like this Ham & Bean Soup. Then when you come home, you can whip these up in 15 minutes. and dinner is done! A perfect comforting meal any night of the week.

I love this easy biscuit recipe made with buttermilk for a little bit of tang in the background, but if you don’t have any, don’t worry. They work with any kind of milk and are just as flaky and tasty. So the next time you are looking for a quick side dish, remember these homemade biscuits!


Easy Millie’s Cookies Style Chocolate Chunk Cookies

When I was a student, I might have had a little bit of a Millie’s Cookies addiction… they’re just so delicious and chewy and delicious again and SOO chocolatey! Occasionally, the store near my uni halls even gave away FREE SAMPLES which just made my life. Sadly I don’t live close to one anymore, and you know my conviction that homemade is (almost) always better – so presenting – homemade Millie’s Cookies!

You will LOVE this homemade version of a Millie’s Cookie, because they’re soft, chewy and packed full of delicious brown sugar and chocolate flavour. Even better, they’re super easy to make and throw together in just a few minutes, and you can use whatever your favourite type of chocolate/whatever you have on hand to stuff inside them. I used Cadbury Whole Nut (chocolate with hazlenuts) which was delicious – you could also use regular chocolate chunks, or these Easy Millie’s Cookies Style Chocolate Chunk Cookies would also be fab with pieces of mars bars, or peanut butter cups!

I also adapted the original recipe to cut down on the amount of sugar – but don’t worry, these cookies are still plenty sweet – just not to sweet. You could also adapt these cookies to be gluten-free by simply replacing the flour with gluten-free flour, but one thing is a must – use big chocolate chunks for a tasty and authentic Millie’s style cookie.

Pretty cookie tip – as well as incorporating chocolate chunks into the batter, hold a few back to press into the cookie dough on the baking sheet before it goes into the oven – this will give you the pretty chunks on top!


Easy Self-Rising Biscuits

These biscuits are pleasantly crunchy on the outside, moist and tender on the inside.

Ingredients

  • 2 cups (227g) King Arthur Unbleached Self-Rising Flour
  • 4 tablespoons (57g) cold butter (cut into pats), or 1/4 cup (47g) shortening
  • 2/3 to 3/4 cup (152g to 170g) cold milk or buttermilk

Instructions

Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.

Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.

Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

Perfect your technique

What exactly is self-rising flour?

Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick.

Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.

If you've used a round cutter, pat the scraps together, and cut additional biscuits.

Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8" round pan.

Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown.

Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.


Millie's Whole Wheat Challah

This recipe for high-rising challah comes from Lora Brody, author and long-time King Arthur friend. The loaf was inspired by Lora's mother, Millie, who long ago discovered the virtue of using whole-wheat pastry flour to make this light-textured golden braid, traditionally served on the Jewish Sabbath and other holidays. Whole wheat gives the challah deeper color and more complex flavor and using whole wheat pastry flour, ground from softer wheat than traditional whole wheat flour, allows it to retain its feather-light texture.

Ingredients

  • 1/2 cup (113g) lukewarm water
  • 6 tablespoons (74g) vegetable oil
  • 1/4 cup (85g) honey
  • 2 large eggs
  • 2 cups (191g) whole wheat pastry flour
  • 2 cups (241g) King Arthur Unbleached Bread Flour
  • 1 1/2 teaspoons (9g) salt
  • 2 1/2 teaspoons instant yeast

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients and mix and knead them — by hand, mixer, or bread machine — until you have a soft, smooth dough.

Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.

Lightly grease (or line with parchment) a baking sheet.

Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into three equal pieces, shape each piece into a rough log, cover the pieces, and let them rest for 10 minutes.

Roll each piece of dough into an 18" rope. Place the three pieces of dough side by side on the prepared pan, and braid them, squeezing the ends together, then tucking them neatly underneath.

Cover the braid gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it's puffy, but not doubled in bulk.

Bake the bread for 20 minutes, tent it with foil and bake for an additional 10 minutes, until it's a deep, golden brown, and an instant-read thermometer inserted into the center registers 190°F.

Remove it from the oven, and after a minute or so carefully transfer it to a rack. Cool the bread to lukewarm before cutting it.

Store the bread, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.


Tea and Sympatico


I decided to have a go at making a vegan version of the type of chocolate chunk cookie that you get at somewhere like 'Millie's Cookies'. I used a Humdinger Tangerine chocolate bar and two bags of their white chocolate buttons. The recipe is adapted from the chocolate chip cookie one in Vegan Cookies Invade Your Cookie Jar.
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Comments

Thanks for this recipe they taste great, however when I made these, when it came to rolling them into balls the mixture was too sticky to do so? Like REALLY sticky. I'm certain I used the right amounts so just wondering if that happened to you?

So sorry, I didn't see your comment until today when I went back to get this recipe to use as a base for some chocolate and marzipan cookies. I too found the 1 and 1/2 cups of flour to not be enough and it ended up being nearer 2 cups. I've amended the recipe. Thanks so much for commenting!


Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper.

To make the biscuit dough, measure the butter, sugar, flour and semolina into the bowl of an electric food mixer and mix until a soft dough is formed, taking care not to over-beat. Alternatively, add the butter and sugar to a mixing bowl and beat with a wooden spoon until soft and creamy, then stir in the flour and semolina. Divide the dough evenly into three and dust your work surface with flour before kneading each batch.

For the chocolate chip biscuits, knead the chocolate chips into one portion of dough, shape into 20 balls and arrange, spaced well apart, on one of the baking trays. Press down with the back of a fork into discs about 5cm/2in in diameter and bake in the oven for 10 minutes, or until golden-brown.

For the lemon biscuits, knead the lemon zest into the second portion of dough. Roll into a long sausage shape (about 20cm/8in long) and roll in the demerara sugar. Wrap in cling film and leave in the freezer for about 30 minutes, or until firm and nearly frozen. Slice into 20 even rounds, each about 1cm/½in thick. Arrange on a baking tray, spaced well apart, and bake for about 10 minutes, or until pale golden-brown.

For the almond biscuits, knead the almond extract into the remaining portion of dough, along with most of the flaked almonds. Shape into 20 small balls and arrange on the third baking tray, spaced apart. Place a few almonds on top of each ball of dough and press flat with the back of a fork into discs about 5cm/2in in diameter. Bake for about 10 minutes, or until golden-brown.

Recipe Tips

By freezing the roll of lemon cookie dough first, you can create perfect round biscuits, whereas the others are a little more rustic and rough around the edges!

The different types can be made and cut out at the same time, if you prefer, but each tray of biscuits should be baked separately to ensure even cooking. Once one batch is baked, transfer them to a wire rack to cool while you cook the next.

Prepare ahead: These biscuits can be stored in an airtight container for 3–4 days. The dough can be stored in the fridge for 1–2 days before flavouring and shaping.


"Fantastic! To make it even easier, put the cinnamon-sugar-nut mixture in a plastic bag, quarter the dough and toss the buttered dough quarters in the bag. It's less messy, and takes a lot less time."

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Homemade Keto Biscuits (Easy One Bowl Recipe!)

Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.

In a medium-sized bowl, mix almond flour, baking powder, salt, and pepper. Cut in butter with a pastry cutter or masher until the mixture is like sand.

Stir in eggs and fold in cheese. Combine until it forms a sticky dough.

Use an ice cream scoop to drop 6 biscuits onto cookie sheet to bake. Bake for 15-20 minutes until cooked and slightly browned. Set aside to cool.

Nutrition Information

Yield: 6 biscuits, Serving Size: 1 biscuit
Amount Per Serving: 225 Calories | 20g Fat | 3g Total Carbs | 1g Fiber | 11g Protein | 2g Net Carbs

You&rsquove got to make these easy keto cheesy biscuits with a delicious, buttery texture. The best part is that you can whip them up in one bowl with very little effort. They&rsquore SO comforting and delicious!

These biscuits are the bomb!

Use this recipe to quickly get some yummy biscuits on the table for an easy side dish. I think they would be a great addition to the Thanksgiving table as a keto alternative to rolls! We actually used these biscuits in our Biscuits and Gravy recipe (SO good!), but you can also use them to make yummy breakfast and lunch sandwiches, too! The possibilities are ENDLESS!

Easy process & simple ingredients

Almond flour makes these keto biscuits grain-free, and cheddar cheese makes them super delicious. I actually used a cheddar-jack cheese blend I had on hand, and they were YUM. I love that all you have to do is mix up a few easy ingredients, drop them on a sheet pan covered with parchment paper, and bake.


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