Arrowroot Biscuits Recipe - Allrecipes.com
Arrowroot Biscuits Recipe
  • READY IN 1 hr

Arrowroot Biscuits

Recipe by  

"These do not spread in baking."

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Ingredients Edit and Save

Original recipe makes 3 1/2 dozen Change Servings
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  • PREP

    50 mins
  • COOK

    10 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
  2. Beat butter and sugar just until smooth. Beat in egg and vanilla.
  3. Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half.
  4. On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough.
  5. Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker.
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Reviews More Reviews

Aug 11, 2003

I prepared these cookies, exactly as per the recipe. My family found the cookies tasy, but a little sweet. Maybe cut back on the sugar. Also, the yield was closer to 2 dozen biscuits than 3 1/2.

 
May 28, 2009

Yummy! I made with only 1/3 cup of sugar, but I sprinkled the tops with powdered sugar when they first came out of the oven. It made for a lightly sweet treat. I creamed in only half the butter, then melted the other half and added it. That way the dough was just perfect and needed no extra milk or water to make it moist enough.

 

12 Ratings

May 27, 2003

a good biscuit with good taste and dissolve well enough for my infant son.

 
Feb 28, 2003

I found this recipe was a little dry and I had to add some water - otherwise the dough was rather grainy. Aside from this, the cookies tasted great, the dough was easy to work with and didn't stick to anything! They definitely don't spread while baking but they do rise.

 
Apr 14, 2009

These are really tasty 'biscuits'. I'd probably put them closer to the cookie category, though. I cut the sugar back to 1/3 cup and still find them quite sweet. I also had to add about a tablespoon of milk to the dough to get it to a workable consistency. I let the dough rest for about 5 minutes so it would be nice and easy to roll out, which it was. I rolled it out on a floured surface with parchment paper on top, and baked on parchment paper. Yum!

 
Apr 30, 2010

Fast and easy to make and fast and easy clean-up! I followed others' suggestions to reduce sugar, so I just didn't fill the 1/2cup all the way. I didn't have any trouble mixing either.

 
Aug 03, 2010

Super good biscuits, though they are kind of like crispy, not too sweet cookies. If you are in the mood for a hint of sugar, this is what you want!

 
May 12, 2009

They're good, but you all were right about too much sugar. I thought I'd try them as written since everyone's tastes are different. I will reduce the sugar next time to 1/3 cup.

 

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Nutrition

  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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