I found this simple digestive biscuit recipe that uses just a few basic digestive biscuit ingredients. And I must say, I do not buy them from the store anymore. The smell of them baking is amazing, and the texture is perfectly crumbly—so much better than anything you can get from the supermarket.
Check out the video below, where I show you how to make the perfect digestive biscuits step by step. If you love this easy digestive biscuit recipe, do not forget to like and subscribe!
Why You’ll Love This Digestive Biscuit Recipe
If you’re looking for the best digestive biscuit recipe, this is the one! These homemade digestive biscuits are crisp, crumbly, and lightly sweetened, making them the perfect snack for any time of day. Plus, they’re super easy to make with just a few simple ingredients. Here’s why you’ll love them:
- Crispy & Crumbly – These biscuits have the perfect balance of crunch and tenderness, making them ideal for dunking in tea or coffee.
- Wholesome Ingredients – Made with whole wheat flour and real butter, they have a deliciously rich and nutty flavor.
- Easy to Make – This easy digestive biscuit recipe doesn’t require any fancy techniques—just mix, roll, cut, and bake!
- Better Than Store-Bought – Freshly baked biscuits always taste better than packaged ones, and you can control the ingredients for a healthier treat.
- Perfect for Any Occasion – Whether you’re craving a light snack, making a base for a dessert, or looking for a homemade gift, these biscuits are a great choice.
- No Preservatives, Just Pure Goodness – Unlike store-bought versions, these biscuits contain no artificial ingredients—just simple, delicious flavors.
Once you try this best digestive biscuit recipe, you won’t want to go back to store-bought again!
Simple Ingredients for Homemade Digestive Biscuits
This easy digestive biscuit recipe comes together quickly with just five simple ingredients for a perfectly crisp and crumbly bite!
Here’s what you’ll need:
- 2 ½ cup (300g) Whole wheat flour
- ⅓ cup (75g) Powdered sugar
- 1 tsp (4g) Baking powder
- ¾ cup (130g) Cold salted butter
- 5 tbsp (75g) Milk
How to Make These Crispy, Golden Biscuits
This digestive biscuits recipe is soooo simple to follow, let me show you, and the smell while they bake is so good, it is hard to wait until they are ready.
Step 1: Mix the Dry Ingredients
In a bowl, combine whole wheat flour, powdered sugar, and baking powder. Give it a good mix.
Pro Tip: Sifting the dry ingredients before mixing can help create a lighter, more delicate texture in your biscuits.
Step 2: Work in the Butter
Add the cold butter and use your fingers to rub it into the flour until the mixture looks like coarse crumbs.
Pro Tip: Use butter straight out of the fridge and grate it into the flour mixture for an even flakier biscuit!
Step 3: Add Milk and Form the Dough
Slowly add the milk and mix gently with your hands. Don’t overwork the dough—just mix until it comes together.
Step 4: Roll It Out and Cut Shapes
Roll out the dough to about ¼-inch thickness and use cookie cutters to shape your biscuits.
Top Tip: No Cookie Cutter? No Problem! – Use the rim of a glass or a jar lid to cut out biscuit shapes if you do not have a cutter.
Step 5: Prep for Baking
Place the biscuits on a lined baking tray. Use a toothpick to poke small holes in each biscuit—this helps them bake evenly.
Step 6: Bake Until Golden
Bake at 350°F (175°C) for 10-12 minutes until golden brown. Let them cool before enjoying them.
Note: If you prefer a slightly sweeter biscuit, you can increase the sugar slightly or drizzle melted chocolate on top after baking for an extra treat!
Related Recipe: I love these biscuits, but these Karachi Biscuits I made last week might be even better! They are buttery, fragrant, and packed with colorful tutti frutti. Perfect with tea, and way too easy to keep eating!
How to Make Perfect Digestive Biscuits at Home
24
servings20
minutes12
minutes101
kcal32
minutesI found this simple digestive biscuit recipe that uses just a few basic digestive biscuit ingredients. And I must say, I do not buy them from the store anymore. The smell of them baking is amazing, and the texture is perfectly crumbly—so much better than anything you can get from the supermarket.
Keep the screen of your device on
Ingredients
2 ½ cup (300g) whole wheat flour
⅓ cup (75g) powdered sugar
1 teaspoon (4g) baking powder
¾ cup (130g) cold salted butter
5 tablespoons (75g) milk
Directions
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Prepare a baking tray by lining it with parchment paper.
- Mix the whole wheat flour, powdered sugar, and baking powder in a large bowl until they are well combined and evenly distributed.
- Add the cold salted butter to the flour mixture. Use your fingers to rub the butter into the dry ingredients until the mixture looks like coarse crumbs.
- Pour in the milk and gently mix with your hands until the dough just starts to come together, taking care not to overwork it.
- Place the dough between two sheets of parchment paper. Roll it out to about one-quarter of an inch thick using a rolling pin.
- Use cookie cutters to shape the dough into biscuits. Arrange them on the prepared baking tray with slight spacing between each.
- Poke holes in the biscuits using a toothpick to prevent puffing and ensure an even bake.
- Bake the biscuits in the preheated oven for 10 to 12 minutes until they turn golden brown. The biscuits should be firm and slightly crisp on the edges.
- Once baked, allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Recipe Video
Notes
- Cold Butter is Key – To achieve the perfect crumbly texture in this best digestive biscuit recipe, make sure to use cold butter straight from the fridge. If the butter is too soft, the biscuits may turn out dense instead of crisp.
- Even Thickness for Consistent Baking – When making these homemade digestive biscuits, roll out the dough evenly to about ¼-inch thick to ensure all biscuits bake at the same rate. Using a rolling pin with thickness guides or a ruler can help.
- Don’t Skip the Holes – Poking small holes in the biscuits with a toothpick or fork helps prevent them from puffing up too much, giving them their classic flat, crisp texture.
- Chilling the Dough – If the dough feels too soft to handle, chill it for 15-20 minutes before rolling. This helps it firm up and makes it easier to cut out biscuits without sticking.
- Flavor Variations – Want to mix things up? Try adding a pinch of cinnamon, nutmeg, or vanilla extract to enhance the flavor of your easy digestive biscuit recipe.
- Using the Right Digestive Biscuit Ingredients – Whole wheat flour is key for the signature taste and texture. Avoid using all-purpose flour, as it will change the consistency.
- Make Ahead Dough – Prepare the dough in advance and keep it in the fridge for up to three days or freeze it for later. Just thaw slightly before rolling and cutting.
- Even Baking Tip – Poke holes in each biscuit with a fork to help them bake evenly and stay flat.
Nutrition Facts
- Total number of serves: 24
- Calories: 101kcal
- Fat: 8g
- Carbohydrates: 10g
- Protein: 1g
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Pro Tips for Perfect Homemade Digestive Biscuits
Here are a few extra tricks to make your best digestive biscuit recipe even better!
- Swap Milk for a Richer Flavor
For a slightly richer and more buttery taste, try using cream instead of milk. It adds a little extra depth without changing the texture too much. - Add a Touch of Honey
For a subtle natural sweetness, swap out a tablespoon of sugar for honey. It gives the biscuits a hint of caramelized flavor. - Turn Them into Chocolate-Coated Biscuits
For a fun twist, dip half of each biscuit in melted dark or milk chocolate and let them set. It’s an easy way to make them extra indulgent! - Extra Crispiness Hack – Swap out some of the whole wheat flour for oat flour to get an even crumblier, crispier texture.
- Boost the Flavor – Add a tiny pinch of salt on top before baking to bring out the buttery richness even more.
Try these tips, and your homemade digestive biscuits will be even more delicious!
How to Store These Homemade Digestive Biscuits
Keep these homemade digestive biscuits crisp by storing them in an airtight container at room temperature for up to a week. For the best texture, use a tin instead of plastic.
If they start to lose their crunch, refresh them in a low oven at 300°F (150°C) for about five minutes. If storing for longer, freeze them in a sealed container for up to three months. Let them thaw at room temperature for about 15 minutes before serving.
More Cookie Recipes to Try
If you loved making these homemade digestive biscuits, you’d definitely want to check out these delicious cookie recipes from our YouTube channel:
- BEST Crispy Oatmeal Cookies That Never Fail! – Perfectly crisp on the outside and slightly chewy on the inside, these oatmeal cookies are packed with texture and flavor. They’re a must-try for oatmeal cookie lovers!
- Brown Sugar Cookies with Maple – Soft, rich, and full of deep caramelized sweetness, these cookies bring together the perfect blend of brown sugar and maple syrup for an irresistible treat.
- Easy Shortbread Recipe – A classic buttery shortbread cookie that melts in your mouth! Made with just a few simple ingredients, these cookies are crisp, crumbly, and perfect for pairing with tea or coffee.
If you enjoy experimenting with homemade cookies, give these recipes above a try, and let me know how they came out!