Shrewsbury Butter Biscuits Recipe
Ingredients
3-1/2 cups (530 g) all-purpose flour
1-1/2 cups (300 g) sugar
2 eggs
Pinch each of salt and ground cinnamon
1-1/2 cups (300 g) butter, cut in small pieces
Directions
Sift flour onto a clean working surface or into a large bowl.
Make a well in center of flour; add sugar, eggs, salt and cinnamon.
Dot butter over flour.
Quickly knead ingredients to a smooth dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 350 F (175°C).
Line baking sheets with waxed paper; grease paper.
On a lightly floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out rounds 2-1/2 to 3 inches (6 to 7.5 cm) across.
Place on prepared baking sheets.
Bake 15 to 20 minutes or until golden.
Cool on baking sheets.
Remove cooled biscuits from baking sheets with a spatula.
Make a well in center of flour; add sugar, eggs, salt and cinnamon.
Dot butter over flour.
Quickly knead ingredients to a smooth dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 350 F (175°C).
Line baking sheets with waxed paper; grease paper.
On a lightly floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out rounds 2-1/2 to 3 inches (6 to 7.5 cm) across.
Place on prepared baking sheets.
Bake 15 to 20 minutes or until golden.
Cool on baking sheets.
Remove cooled biscuits from baking sheets with a spatula.
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