50 minutes
Deliciously rich and buttery biscuits with a hint of sweetness and a touch of sea salt, perfect for pairing with your favorite tea or coffee.
All Purpose Flour, sifted
cups
teaspoons
teaspoons
Salted Cultured Butter, room temperature
0.25 sticks
cups
each
Demerara Sugar, for rolling
cups
1. Prep Dry Ingredients
Sift the flour, baking powder, and salt into a large bowl and set aside.
2. Cream the Butter
In an electric mixer with a paddle attachment, cream the butter and granulated sugar until light and fluffy. Add the egg yolk and beat until fully incorporated.
3. Combine with Dry
With the mixer on low speed, gradually add the flour mixture until the dough comes together.
4. Shape the Dough
Divide the dough in half, shaping each half into a log approximately 1.5 inches in diameter.
5. Sugar Coating
Spread the demerara sugar on a piece of parchment paper. Roll each log in the sugar, pressing gently to adhere and cover completely.
6. Chill
Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or leave overnight to firm up.
7. Ready to Bake
Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
8. Slice and Bake
Cut the chilled logs into 0.25-inch-thick rounds and place on the prepared baking sheets, spaced 1 inch apart. Bake until the edges and bottoms are a rich golden brown, about 18 minutes.
9. Cooling
Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
Opt for a high-quality, cultured butter with a higher fat content for a richer flavor.
Ensure your butter and other ingredients remain cold to achieve flaky layers.
Bake until golden brown, checking a few minutes before the suggested time.
Mix until just combined using a light hand or a pastry cutter for tenderness.
Preheat to the right temperature and adjust if biscuits are cooking unevenly.
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