Osmania Biscuits Recipe
Make bakery-style Osmania biscuits at home with this easy, egg-free recipe! These buttery, sweet, and salty Hyderabadi treats have the perfect texture for dunking in chai. Follow my tried-and-tested method for the best homemade version of this iconic biscuit.
Servings: 23 biscuits
Calories: 176kcal
Ingredients
For the Custard Mixture:
- 100 ml water (approx. 7 tbsp)
- 30 grams full-fat milk powder (approx. 3 tbsp)
- 10 grams custard powder (approx. 1 tbsp)
- 1 pinch saffron strands optional
For the Biscuit Dough:
- 150 grams unsalted butter softened (approx. ⅔ cup)
- 100 grams ghee (approx. ½ cup)
- 100 grams icing sugar (approx. ¾ cup) (confectioners' sugar)
- 360 grams all-purpose flour (approx. 3 cups)
- 30 grams full-fat milk powder (approx. 3 tbsp)
- 10 grams custard powder (approx. 1 tbsp)
- ½ teaspoon cardamom powder
- 10 grams salt (approx. 1 ¾ tsp)
Instructions
Prepare the Milk Custard:
- In a small bowl, whisk together water, milk powder, custard powder, and saffron until smooth. Set this mixture aside for later use. Make sure to stir it every time before using.100 ml water, 30 grams full-fat milk powder, 10 grams custard powder, 1 pinch saffron strands
Prepare the Dough:
- In a large mixing bowl (preferably wide-bottomed), smear the softened butter and ghee until smooth using a wooden spoon or spatula. Then add the powdered sugar and mix to combine. No need of any electric equipment.150 grams unsalted butter, 100 grams ghee, 100 grams icing sugar
- In another bowl, mix to combine the all-purpose flour, milk powder, custard powder, cardamom powder, and salt.360 grams all-purpose flour, 30 grams full-fat milk powder, 10 grams custard powder, ½ teaspoon cardamom powder, 10 grams salt
- Gradually add the flour mixture into the butter mixture, folding gently in one direction using a spatula. Once the mixture starts to come together, you may transfer the content on a clean work surface.
- Use both hands to gather the mixture to form dough. Be careful not to overmix— We do not need gluten development. The dough should easily break away but not overly crumbly.
Shape the Dough:
- Optionally, you may divide the dough into two equal portions to make handling easier and to manage your workspace better. Gently knead each portion and shape it into a round disc. Don’t bother to make it smooth ends. It is okay if the edges crack.
- Lightly dust your work surface and rolling pin with flour. Roll out one portion of the dough to an even ½-inch thickness. Instead of rolling back and forth, start from the center and roll outward for a smoother surface. If the dough cracks, don’t worry—gently press it back together with your hands. A bench scraper can help smooth out the edges for a cleaner finish.
- Use a 2-inch cookie cutter to cut out the biscuits, then trim away excess dough with a knife. Carefully lift each biscuit using a bench scraper or offset spatula and place them on a greased or parchment-lined baking sheet.
- Gather the leftover dough, knead it gently until smooth, and repeat the rolling and cutting process.
Prepare for Baking:
- Preheat your oven to 170°C (338°F) with top/bottom heat settings.
- Pour the prepared milk custard liquid over the biscuits on the baking sheet, ensuring an even coating. Carefully lift the baking sheet and drain the excess liquid back into the bowl from one corner.
Bake the Biscuits:
- Bake the biscuits in the preheated oven for 20-25 minutes or until golden.
- Remove from the oven and let them cool on the baking sheet for 5 to 8 minutes before transferring to a wire rack to cool completely.
Repeat the Process:
- Repeat the rolling, cutting, drenching, and baking steps with the remaining dough.
Notes
- Do you have a question or want more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your baking experience.
- The volume measurements are only approximate and have not been tested for accuracy. For the best results, I highly recommend using weight measurements. This ensures consistency and precision in your Osmania biscuit recipe.
Nutrition
Calories: 176kcal | Carbohydrates: 18.91g | Protein: 2.32g | Fat: 10.49g
