4.6 from 762 votes
Digestive Biscuit Recipe
This Digestive Biscuit Recipe yields classic biscuits made with whole wheat flour, powdered sugar, baking powder, salt, butter, and milk. The dough is rubbed to breadcrumb texture, mixed to a pliable dough, rolled thin, cut into rounds, then baked until lightly golden. The biscuits have a slight sweetness and a crumbly yet tender texture that can substitute for graham crackers or serve as a snack on their own.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
16
biscuits
Course:
Dessert
Cuisine:
Irish
Ingredients
- 1 ⅔ cups whole wheat flour 8 1/3 oz/236 g
- ¾ cup powdered sugar 3 oz/85 g
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter cubed, cold, 4 oz/115 g
- ¼ cup milk 2 fl oz/57 ml
Notes
- Choosing stone ground whole wheat flour yields a heartier biscuit, while white whole wheat produces a lighter taste.
- A food processor can be used to pulse ingredients for convenience and consistent texture.
- Handle the dough quickly to keep the butter cold and prevent softness.
- Use the biscuits as a substitute for graham crackers in recipes like cookie crusts or homemade s'mores.
- Chocolate can be added after baking by spreading tempered chocolate on cooled biscuits.