There’s something undeniably comforting about homemade digestive biscuits—crisp, crumbly, and just the right amount of sweet. These golden-brown treats are perfect for pairing with tea, dunking into coffee, or simply enjoying on their own.
With a prep time of just 25 minutes and a quick 20-minute bake, you’ll have a batch ready in under an hour. The rich, nutty flavor of whole wheat flour blends beautifully with a hint of brown sugar, creating a biscuit that’s both wholesome and indulgent. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding.
The texture is where these biscuits truly shine—firm enough to hold their shape yet tender enough to melt in your mouth. A light dusting of flour adds a rustic charm, while the subtle sweetness makes them irresistible.
These digestives are not only a treat for your taste buds but also a healthier alternative to store-bought snacks. Perfect for gifting or keeping all to yourself, they’re a versatile addition to any pantry. In just 45 minutes, you can create a batch of biscuits that feel like a warm hug in every bite.
What You’ll Need for Digestive Biscuits
- 1 ⅔ cups (8 ⅓ oz/236 g) whole wheat flour (or substitute with all-purpose flour for a lighter texture)
- ¾ cup (3 oz/85 g) powdered sugar (sift for a smoother dough)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (4 oz/115 g) cold butter, cubed (unsalted preferred; keep it cold for best results)
- ¼ cup (2 fl oz/57 ml) milk (add more if dough feels dry)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- In a mixing bowl, combine flour, powdered sugar, baking powder, and salt. Mix well.
- Using your fingertips or a pastry blender, rub the cold butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Add the milk and work it into the mixture to form a dough. If the dough feels dry, add a little more milk.
- Turn the dough onto a floured surface and roll it into a smooth ball.
- Using a well-floured rolling pin, roll the dough to a bit more than ⅕-inch thick. Cut into rounds, about 2 ½-inches in diameter. Re-roll scraps to make additional biscuits.
- Transfer the biscuits to the prepared baking pan. If desired, prick the biscuits with a fork to create holes.
- Bake for 20 minutes or until the biscuits are pale gold.
- Once cooled, store in an airtight container for up to 1 week. Freeze raw dough for up to 1 month.
Perfect Pairings: Serving Suggestions for Digestive Biscuits
Digestive biscuits are incredibly versatile! Enjoy them plain for a classic treat, or pair them with a cup of tea or coffee for a cozy snack. For a sweet twist, spread a layer of dark chocolate or nut butter on top. They also make a great base for cheesecake crusts—just crush them and mix with melted butter!
Storage Secrets: Keeping Your Biscuits Fresh
Store your digestive biscuits in an airtight container at room temperature for up to 1 week. If you’d like to keep them longer, freeze the baked biscuits for up to 2 months. Alternatively, freeze the raw dough for up to 1 month—just thaw, roll, and bake when you’re ready!
Time-Saving Tips for Busy Bakers
Short on time? Use a food processor to quickly blend the butter into the dry ingredients until it resembles breadcrumbs. You can also roll the dough between two sheets of parchment paper to minimize mess and speed up the process. If you’re making a large batch, double the recipe and freeze half for later!
Recipe Variations: Customize Your Biscuits
Want to mix things up? Add 1 teaspoon of cinnamon or zest of 1 lemon to the dry ingredients for a flavorful twist. For a nutty version, mix in 2 tablespoons of finely chopped almonds or hazelnuts. You can also experiment with different shapes using cookie cutters for a fun presentation!
Common Questions Answered
Can I use regular sugar instead of powdered sugar? Yes, but the texture will be slightly grainier. Powdered sugar helps create a smoother dough. Why prick the biscuits with a fork? This prevents them from puffing up too much during baking, ensuring an even texture. If you forget, don’t worry—they’ll still taste great!
How to Make Digestive Biscuits
Ingredients
- 1 ⅔ cups whole wheat flour 8 ⅓ oz/236 g
- ¾ cup powdered sugar 3 oz/85 g
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup cold butter, cubed 4 oz/115 g
- ¼ cup milk 2 fl oz/57 ml
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- Add the flour, powdered sugar, baking powder, salt in a mixing bowl and mix to combine.
- Quickly, working with your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Add the milk and work through to form a dough.
- Turn out on a floured surface and roll to form a smooth dough. (IF your dough seems dry add a little more milk.)
- Using a well-floured rolling pin, roll the dough out to a bit more than ⅕-inch thick and cut into rounds, about 2 ½-inches in diameter. You can keep rolling the scraps together to make additional biscuits.
- Transfer the biscuits to your baking pan and, if desired, prick the biscuits with a fork to create holes. Bake for 20 minutes until biscuits are pale gold.
- Cover and store in an airtight container for up to 1 week. Freeze the raw dough for up to 1 month.
