Arrowroot Biscuits

Arrowroot Biscuits

Made  times

"These do not spread in baking."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 86 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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...

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,...

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

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 s...

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 tablesp...

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.

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!

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.

It turned out great! I put in a bit less sugar then it asked for for my toddler and he loved them. Easy and delicious!!

Other stories that may interest you