About the Dish
You know that feeling when you take a bite of something so simple, yet so comforting, that it instantly transports you back to childhood? That’s exactly what Mini Milk Biscuits do! These tiny, crunchy, subtly sweet biscuits are the OG snack-time buddies—perfect with a glass of milk, tea, or just straight out of the packet when you’re too lazy to find a plate.
There’s something irresistibly cute about mini-sized biscuits. They’re bite-sized, perfectly crisp, and melt in your mouth with a delicate milky sweetness that makes you keep popping one after another (until suddenly the whole pack is gone—oops! 😜). Whether dunked in warm milk till they get soft and dreamy or eaten by the handful for that satisfying crunch, these little biscuits always deliver big on nostalgia.
Mini Milk Biscuits aren’t just snacks—they’re tiny happiness bites that remind us of after-school treats, sneaky midnight munching, and that one biscuit tin at grandma’s house that was never actually empty. Whether you’re a serial dunker, a slow nibbler, or an all-in-one-go cruncher, one thing’s for sure—these biscuits may be small, but they’ve got a whole lot of love packed inside!
Recipe
Ingredients
Directions to make
Makes 25-30 Biscuits
- 1 cup all-purpose flour (maida)
- ¼ cup milk powder (for that rich, milky taste)
- ¼ cup butter (softened, unsalted)
- ¼ cup powdered sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup milk (as needed, for dough)
- ½ teaspoon vanilla extract (optional but adds flavor)
Step 1 : Prepare the Dough
- In a bowl, whisk together flour, milk powder, baking powder, and salt.
- In another bowl, cream together butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add the dry ingredients to the butter-sugar mixture, mixing gently.
- Pour in milk, little by little, and knead into a smooth, soft dough.
- Preheat your oven to 170°C (340°F).
- Roll out the dough on a lightly floured surface to about ¼ inch thickness.
- Use a small round cutter (or a bottle cap) to cut out mini biscuit shapes.
- Place them on a lined baking tray, leaving a little space between them.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits turn light golden brown.
- Remove from the oven and let them cool completely—they will crisp up as they cool!
- Serve these tiny, crunchy biscuits with a warm cup of milk, chai, or coffee.
- Store in an airtight container for up to 2 weeks—but let’s be real, they’ll be gone before that!
