Ingredients
Scale
2 sticks of butter (room temperature)
1 cup sugar
3 + ¼ cups self-rising flour
Instructions
- In a large mixing bowl, cream together room temperature butter and sugar until smooth and fluffy.
- Gradually fold in the self-rising flour, blending until a soft dough forms. Use your hands to shape it into a ball.
- Cover the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 356°F (180°C). Roll out the dough on a floured surface and cut it into desired shapes.
- Place the cutouts on a parchment-lined baking sheet.
- Bake in the preheated oven for approximately 25 minutes or until the edges are a lovely golden brown.
- Allow the biscuits to cool before serving. Enjoy them as is or store in an airtight container.
Notes
if you’re using different types of flour, the required quantity may vary a little. For instance, I’ve found that almond and oat flours need to be present in slightly higher amounts. However, you can easily adjust them as you go. You just need to add a bit more as you knead the dough, until it stops sticking to your hands while remaining soft.
- Prep Time: 40 Minutes
- Cook Time: 25 Minutes
- Category: Cookies
- Cuisine: International