Salty Sweet Butter Biscuit Bites
Indulge in these delightful Salty Sweet Butter Biscuit Bites that take the classic butter cookie to new heights. With a perfect balance of rich, creamy French butter and a sprinkle of coarse salt, these treats deliver an irresistible sweet-and-salty flavor profile that melts in your mouth. Made with simple, high-quality ingredients, these biscuits are a testament to the beauty of minimalism in baking. Great for gatherings, afternoon tea, or as a decadent treat after dinner, these biscuits are sure to impress with their delicate texture and sophisticated taste. Each bite reveals a crisp edge with a tender center, making this an unforgettable cookie experience. Adapted from renowned sources, this recipe celebrates the art of baking while providing a homey touch that everyone will love.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (measured)
sugar
2/3 cup (measured)
kosher salt
3/4-1 teaspoon (measured)
unsalted butter
9 tablespoons (cut into 18 pieces, kept cold in the freezer)
cold water
3-5 tablespoons (measured)
egg yolk
1 (beaten for glaze)
Instructions
1
In a food processor, combine the flour, sugar, and kosher salt. Pulse briefly to mix the ingredients thoroughly.
2
Add the cold, unsalted butter pieces to the flour mixture and pulse until the mixture resembles coarse meal, about 8-10 one-second pulses.
3
With the food processor running, gradually drizzle in the cold water until the dough almost comes together into a ball. The texture should resemble a very malleable pie dough.
4
Transfer the dough onto a lightly floured surface and gently pat it into a square, about 1/2 inch thick. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour (the dough can be stored in the refrigerator for up to 3 days).
5
Preheat your oven to 350°F (175°C) and line a baking sheet with Silpat or parchment paper.
6
Once chilled, remove the dough from the refrigerator and unwrap it. Use a rolling pin to bash it a few times to soften it slightly.
7
Place the dough between two sheets of parchment or waxed paper. Roll it out into a rectangle approximately 5x11 inches and about 1/4 inch thick. Transfer the rolled-out dough to the prepared baking sheet.
8
In a small bowl, beat the egg yolk with 1/8 teaspoon of cold water to create an egg wash. Brush this glaze gently over the surface of the cookie dough.
9
Using the back of a fork, lightly create a crosshatch design on the dough. For an extra flavor boost, you can sprinkle a little additional coarse salt on top, if desired.
10
Bake in the preheated oven for 30-40 minutes, or until the edges are golden brown and the center feels slightly springy when pressed lightly.
11
Allow the cookies to cool on the baking sheet for 5 minutes before sliding the parchment or Silpat onto a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Salty Sweet Butter Biscuit Bites?
These are delightful treats that elevate the classic butter cookie with a perfect balance of French butter and a sprinkle of coarse salt.
What is the flavor profile of these biscuits?
They offer an irresistible sweet-and-salty flavor profile with a rich, creamy taste that melts in your mouth.
What ingredients are required for the dough?
The dough consists of all-purpose flour, sugar, kosher salt, unsalted butter, and cold water.
How should the butter be prepared for this recipe?
You should use 9 tablespoons of unsalted butter, cut into 18 pieces and kept cold in the freezer.
What equipment is needed to mix the dough?
A food processor is used to combine the dry ingredients and pulse the butter and water into the mixture.
How long should the dough be refrigerated?
The dough needs to be refrigerated for at least 1 hour, though it can be stored for up to 3 days.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How do I prepare the egg wash?
Beat one egg yolk with 1/8 teaspoon of cold water to create the glaze for the biscuits.
How long do the biscuits take to bake?
They should bake for 30 to 40 minutes until the edges are golden brown.
What texture should the dough have before chilling?
The texture should resemble a very malleable pie dough that almost comes together into a ball.
How thick should I roll the dough?
The dough should be rolled out to a thickness of about 1/4 inch.
What are the dimensions for rolling the dough?
Roll the dough into a rectangle approximately 5 by 11 inches.
How do I create the crosshatch design on top?
Use the back of a fork to lightly create a crosshatch pattern on the glazed dough.
Can I add extra salt to these cookies?
Yes, you can sprinkle a little additional coarse salt on top of the egg wash for an extra flavor boost.
What type of flour is used?
The recipe calls for 1 3/4 cups of measured all-purpose flour.
What is the total number of ingredients in this recipe?
There are 6 total ingredients used in this recipe.
How much sugar is included?
The recipe requires 2/3 cup of measured sugar.
What tags are associated with this recipe?
Tags include dessert, butter cookies, sweet and salty, easy baking, french-inspired, cookies, and treats.
How should I soften the dough after taking it out of the fridge?
Use a rolling pin to bash the chilled dough a few times to soften it slightly before rolling.
What should the baking sheet be lined with?
Line your baking sheet with a Silpat or parchment paper.
How many pulses are needed for the butter in the food processor?
Pulse about 8 to 10 times for one second each until the mixture resembles coarse meal.
What is the correct way to cool the biscuits?
Allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
What is the texture of the finished biscuit?
The biscuits have a crisp edge with a tender center.
Can these biscuits be served for tea time?
Yes, they are described as great for afternoon tea or as a decadent treat after dinner.
How much water should I add to the dough?
Gradually drizzle in 3 to 5 tablespoons of cold water until the dough comes together.
What indicates that the biscuits are done baking?
The center should feel slightly springy when pressed lightly and the edges should be golden.
What is the initial preparation of the dough before refrigeration?
Gently pat the dough into a square about 1/2 inch thick and wrap it tightly in plastic wrap.
Is kosher salt required?
Yes, the recipe specifically calls for 3/4 to 1 teaspoon of kosher salt.
How is the dough rolled out?
Place the dough between two sheets of parchment or waxed paper and use a rolling pin.
What makes this recipe minimalist?
It uses a small number of high-quality ingredients to achieve a sophisticated and unforgettable taste.