Healthy Wheat Flour Biscuits
Dipping a warm, crunchy homemade biscuit into a steaming glass of milk or tea remains an unforgettable ritual. It brings back memories of sharing laughter with family, racing to grab the crispest biscuit from the cooling tray, and enjoying wholesome treats made with pure love and wholesome ingredients.
- 1/4 cup Milk
- 1/2 cup Clarified butter
- 3/4 cup Powdered sugar
- 1/2 tsp Vanilla essence
- 1.5 cup Sifted wheat flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 7~8 Almond slices
- Step 1: Mix milk, clarified butter, and powdered sugar together in a bowl until completely combined.
- Step 2: Add vanilla essence to the mixture and stir well.
- Step 3: Add sifted wheat flour into the bowl.
- Step 4: Add baking powder, baking soda, and salt to the flour.
- Step 5: Mix and knead everything gently into a smooth dough without adding extra milk or clarified butter.
- Step 6: Portion equal parts of dough using a tablespoon and shape them into small balls.
- Step 7: Flatten each dough ball gently using a small bowl and press a few almond slices on top.
- Step 8: Seal any visible cracks around the edges with your fingers.
- Step 9: For oven baking, arrange the shaped biscuits on a baking tray with space between them and bake in a preheated oven at 180°C for 15 minutes.
- Step 10: For pressure cooker baking, remove the cooker gasket and whistle, preheat the cooker on high heat for 5 minutes, place a trivet and container inside, set the dish with biscuits on top, and bake on medium heat for 15 to 20 minutes.
- Step 11: Allow the biscuits to cool down completely before serving or storing in an airtight container.
Raindrops drumming on the windowpane, wet shoes kicked off at the door, and the irresistible, buttery perfume of warm ghee and vanilla wafting through the house. Nothing beat huddling by the warm stove, watching the biscuits puff up while waiting for that cozy, rainy afternoon snack.
Some Interesting facts about Healthy Wheat Flour Biscuits:-
The word “biscuit” comes from Latin (bis coctus), meaning “twice-baked.” Indian bakery-style gavhache biscuits adopt a similar principle through slow baking at a lower temperature to draw out moisture completely, giving them a long shelf life in airtight steel dabbas.
