Aug 26 2026
Restaurants›Tiny Love Bakery›Biscuits D'angèle Recipe

Biscuits D'angèle Recipe

Inspired by Tiny Love Bakery
Time45m
Serves12

Make Biscuits D'angèle Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Biscuits (cookies)

Optional finishing & serving

Method

Biscuits (cookies)

  1. 1

    Prepare oven and dry ingredients

    Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.

  2. 2

    Cut in butter

    Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6 to 8 quick pulses if using a food processor).

  3. 3

    Cream sugar and egg

    In a separate small bowl, whisk together the granulated sugar and the egg until pale and slightly thickened (about 30 seconds). Stir in the milk, vanilla extract, and finely grated lemon zest until combined.

  4. 4

    Combine wet and dry

    Make a well in the center of the flour-butter mixture and pour in the egg-milk mixture. Using a wooden spoon or spatula, gently fold until the dough just comes together. Do not overmix — a slightly shaggy, sticky dough is normal. If the dough seems excessively dry, add up to 1 tablespoon additional milk; if very wet, add up to 1 tablespoon flour.

  5. 5

    Shape biscuits

    Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch (about 2 cm) thick rectangle. Use a 2.25-inch round biscuit cutter (or the rim of a glass) dipped in flour to cut rounds, pressing straight down without twisting. Gather scraps, gently press together once, and cut additional rounds. Place rounds on the prepared baking sheet about 1 inch apart.

  6. 6

    Brush and bake

    If desired, lightly brush the tops with 1 teaspoon melted butter for a glossier finish. Bake in the preheated oven until the tops are lightly golden and a toothpick inserted into the center comes out clean, about 12–15 minutes depending on size and oven. Rotate the sheet halfway through for even color.

  7. 7

    Cool

    Remove from the oven and allow biscuits to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or to warm slightly before finishing.

Optional finishing & serving

  1. 8

    Lemon dusting

    Whisk the powdered sugar with the fresh lemon juice to create a loose glaze. Spoon or brush a small amount over the warm biscuits so it lightly coats the top and sets as it cools. Alternatively, simply dust with powdered sugar using a fine sieve.

  2. 9

    Serve

    Serve biscuits slightly warm or at room temperature. These are excellent with butter, jam, clotted cream, or a cup of tea or coffee.