Milk Biscuits

Name: Milk Biscuits
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 40
Ingredients: Type 00 flour 2 ¾ cups; Sugar 0.7 cup; Whole milk at room temperature 0.42 cup; Butter soft 3 ½ tbsp; Eggs (medium) 1; Vanilla bean 1; Fine salt 1 pinch; Baking powder 1 tsp; Whole milk to taste

it es br de fr

153

Calories per serving

Vegetarian

Energy Kcal 153
Carbohydrates g 28
of which sugars g 10
Protein g 3.1
Fats g 3.2
of which saturated fat g 2.14
Fiber g 0.6
Cholesterol mg 22
Sodium mg 83

Difficulty: Very easy
Prep time: 15 min
Cook time: 18 min
Makes: 40
Cost: Low
Note + 30 minutes of dough resting

PRESENTATION

Recipe by
Monica Pannacci

Get ready to dive into the delicious world of homemade milk biscotti! Seriously good stuff. This recipe combines the charm of nostalgic baking with a fun twist from American kitchens. Imagine those tender, crumbly biscuits your grandma used to make. And the aroma? Vanilla bliss. You can easily swap it for citrus zest or a hint of cinnamon.

These biscuits come out golden and just a bit crispy on the edges—super tasty when fresh out of the oven. The great thing about these homemade biscotti with milk is their versatility, you know? You can choose to keep them light by skipping the butter, or indulge with condensed milk or chocolate chips for a nod to those classic American cookies everyone loves.

Whether you enjoy these easy milk biscotti with coffee, tea, or a glass of cold milk, they're sure to delight. They have a texture that's a little moist on the inside but stays friable enough to snap in half without crumbling everywhere.

Some folks like to add chocolate chips or dried fruit. And here's the thing—there are versions with a touch of citrus or spice. Compared to traditional biscotti, these American-style cookies are softer and less dry, yet they maintain that comforting feel. Pretty much perfect.

Making these milk-based biscotti at home is all about keeping things simple and fun, so there's no need to stress about perfection. Many have fond memories of sharing a batch with family or friends, especially during the holidays or on a lazy weekend morning.

No matter how you tweak the recipe, you get that sweet, homey taste that feels like a warm hug. This is the kind of food people remember, not because it's fancy, but because it is made with just enough love and a whole lot of flavor. So here's the deal: have the joy of baking and create something really special with this milk biscotti recipe that promises to become a beloved favorite in your household. Can't go wrong.

INGREDIENTS

153

Calories per serving

Type 00 flour 2 ¾ cups (360 g)

Sugar 0.7 cup (140 g)

Whole milk 0.42 cup (100 g) - at room temperature

Butter 3 ½ tbsp (50 g) - soft

Eggs 1 - (medium)

Vanilla bean 1

Fine salt 1 pinch

Baking powder 1 tsp (5 g)

For brushing: Whole milk to taste

Preparation

How to prepare Milk Biscuits

To make the milk biscuits, place the softened butter in pieces and sugar in a large bowl 1. Add a pinch of salt 2 and mix for a few moments: you will get a crumbly consistency 3. Do not mix for too long to avoid overheating the butter.

Incorporate the egg 4 and mix again with the beaters to obtain a smooth dough 5. At this point, flavor with the seeds of the vanilla pod 6.

Pour in the milk in a thin stream 7, while still mixing with the beaters 8, then almost immediately add the flour and baking powder, sifting them directly into the bowl 9.

Mix one last time with the beaters to absorb the flour 10, then you can finish with a spatula to fully incorporate it. Transfer the obtained mixture onto a lightly floured pastry board 11, work it briefly with your hands to create a smooth and homogeneous dough ball 12.

Wrap the dough ball with plastic wrap 13 and let it rest in the fridge for 30 minutes. Retrieve the dough and place it on a sheet of parchment paper 14, place another sheet of parchment paper on top 15.

and roll out the dough with a rolling pin 16 to a thickness of about a quarter of an inch 17. Cut vertical strips 3/4 inch wide 18.

Then cut rectangles 2 3/4 inches long. You will get about 40 biscuits. Prick the biscuits with a wooden skewer to create a decoration 19. Transfer the biscuits onto a baking sheet lined with parchment paper, spacing them apart 20. Brush the surface with milk 21.

Bake in a preheated static oven at 350°F for 15-18 minutes. Remove the milk biscuits from the oven 22 and let them cool on a rack 23 before enjoying them 34.

Storage

Milk biscuits can be stored for a week in a tin box. You can freeze the raw dough; let it thaw in the refrigerator before using it.

Advice

As an alternative to the vanilla pod, you can use citrus zest to flavor the dough. Those with a sweet tooth can dip one side of the biscuits in melted chocolate and let them dry on parchment paper, thus obtaining delicious tea biscuits!

For the translation of some texts, artificial intelligence tools may have been used.