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Digestive Biscuits
Credit:
Ryan Liebe
Recipe Summary
prep: 30 mins
total: 1 hr 35 mins
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
1 cup whole-wheat flour
1 cup unbleached all-purpose flour, plus more for dusting
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup packed light-brown sugar
1 stick cold unsalted butter, cut into pieces
4 to 5 tablespoons whole milk
1 large egg white
Gallery
Digestive Biscuits
Credit:
Ryan Liebe
Recipe Summary
prep: 30 mins
total: 1 hr 35 mins
Yield: Makes about 2 dozen
Gallery
Digestive Biscuits
Credit:
Ryan Liebe
Digestive Biscuits
Credit:
Ryan Liebe
Digestive Biscuits
Recipe Summary
prep: 30 mins
total: 1 hr 35 mins
Yield: Makes about 2 dozen
Recipe Summary
prep: 30 mins
total: 1 hr 35 mins
Yield: Makes about 2 dozen
prep: 30 mins
total: 1 hr 35 mins
prep:
30 mins
total:
1 hr 35 mins
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 1 cup whole-wheat flour
- 1 cup unbleached all-purpose flour, plus more for dusting
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup packed light-brown sugar
- 1 stick cold unsalted butter, cut into pieces
- 4 to 5 tablespoons whole milk
- 1 large egg white
Directions
Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4Â cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4 cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
Remove dough from refrigerator; let stand at room temperature until malleable but still firm, about 10 minutes. Roll out to a 9-by-10-inch rectangle (about 1/8 inch thick). Using a 2 1/2-inch cookie cutter, stamp out rounds. With the back of a knife, score tops in a crosshatch pattern. Whisk egg white with 1/2 teaspoon water; brush top of each biscuit with egg wash. Place biscuits 1 inch apart on parchment-lined baking sheets; bake until firm and dry in centers and slightly darkened, 24 to 26 minutes. Let cool completely.
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Reviews
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Add Rating & Review
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All Reviews for Digestive Biscuits
- of Reviews
Reviews:
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Most Helpful
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Least Positive
Newest
Reviews:
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