Melting Biscuits Recipe -
Melting Biscuits Recipe

Melting Biscuits

Recipe by  

"Traditional English biscuits that melt in your mouth."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 375 degrees F(190 degrees C). Grease cookie sheets.
  2. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Sift together the flour, cornstarch, and salt; stir into the butter mixture. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets.
  3. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2011

These are a nice butter cookie. I mixed the oats in because I was too lazy to roll the cookies in them :) My husband looked at the title of the recipe before I made them and when he walked in when the first batch was done he said "those don't look like bread" (he loves fresh bread out of the oven). LOL! He still asked for seconds.

Most Helpful Critical Review
Sep 02, 2008

The baking time was way off, i ended up with little hockey pucks.

Jan 02, 2010

These are delicious! But because I can never seem to leave a recipe alone, I made a few changes. I used butter-flavored shortening (since I have an abundance of it), omitted the oats, and replaced the self-rising flour with all-purpose flour + 1/2 tsp baking powder + 1/8 tsp salt. I also rolled out the dough so I could try out my new biscuit cutters. For those curious about using this recipe for cutout cookies, be warned that the dough is quite crumbly, so go slowly when you roll. You also might want to use shortening in this case because butter might cause spreading. Oh, and reduce baking time to 7-8 minutes or so, since cutout cookies are thinner than drop cookies. Regardless of how you decide to shape the dough, these cookies are definitely flaky and light with a hint of sweetness. Before baking, brush the tops with a bit of egg yolk for a lovely, shiny, golden crust. I will for sure be making these again :o) Thank you Jayna!

Dec 13, 2007

I had planned to have these with our main meal, but as I made them I kept thinking "These seem more like cookies than biscuits." Then it dawned on me that in the UK, biscuits ARE cookies! That's what I get for being Southern. Other than that little mix-up they were great. They really do melt in your mouth and they left my dad begging for more. Absolutely delicious!

Jan 28, 2009

Delicious! My British ex-pat husband requested that I mix oats into the dough. I add about 3-4 handfuls at the very end. I also add an extra tablespoon cornstarch to make them crispier. And because of the extra cornstarch and oats, I end up having to add a tablespoon of milk.

Apr 10, 2006

Simply amazing. The rolled oats gives extra crunch & texture to the deliciously crisp cookie. Don't omit it, okay? (:

Apr 16, 2006

Comes out perfect every time. I add some vanilla sugar to the oatmeal to make it slightly sweeter. Try not to substitute margarine for butter if you can help it, it really doesn't do the recipe justice.

Nov 16, 2011

I too made my own self-rising flour by adding 1/2 tsp baking power and 1/8 tsp salt to the flour. Turned out great. My husband loves these because they are not too sweet. Rolling them in oats is a MUST. I sometimes make these as biscuits (cookies) or in a biscotti shape. If you are making them as biscotti, roll the dough into a round, flatten the bottom on your cutting board as you slice them, then refrigderate for a few minutes before you roll them in oats and bake.


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 118 mg
  • 5%

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

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