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The Ultimate Bulk Biscuits RecipeNeed Biscuits in Bulk? This Is The Recipe For You!

If you’re a biscuit lover who likes to have biscuits on hand for unexpected guests and hungry kids, you need The Ultimate Bulk Biscuits Recipe. It’s a recipe that, for less than $10, yields well over 100 biscuits. That’s right, these biscuits…

Recipe Photo

If you’re a biscuit lover who likes to have biscuits on hand for unexpected guests and hungry kids, you need The Ultimate Bulk Biscuits Recipe. It’s a recipe that, for less than $10, yields well over 100 biscuits. That’s right, these biscuits taste great, and the bulk recipe means you’re spending 10c or less on every biscuit. Talk about budget friendly!

We love to make some bulk biscuits and keep them in the freezer, ready to be baked on a moment’s notice. The other great thing about this bulk biscuits recipe is that is you have anything else on hand, there are literally endless variations on this simple, family-friendly recipe.

serves
120
time needed
prep cook
ingredients
4
difficulty
Easy
rating (click to rate)
4.5 based on 4 ratings, click to rate

Ingredients

  • 500 grams Butter softened to room temperature
  • 400 grams Condensed Mik
  • 1 cup Sugar
  • 5 cups Self Raising Flour

Method

  1. Preheat oven 180 degrees, and if baking right away prepare a baking tray by lining it with baking paper and setting aside.
  2. Using either an electric mixer (easier) or other implement, cream together the softened butter and sugar until the resulting mix is light and fluffy.
  3. Add in the condensed milk, and then sift in the self raising flour. Mix until a dough is formed. For those using an electric mixer, fold the flour into the mixture first with a spoon, then combine well with a mixer.
  4. Leave as is or add flavours (some ideas below) for some variety.
  5. For those planning on cooking the biscuits immediately, roll them into teaspoon-sized balls and press on the tops with a fork (dip the fork in flour to prevent sticking). Pop them on your baking tray and bake for 10-15 minutes, until golden brown.

Notes

Freezing + Cooking 

For those planning on freezing the biscuit dough, roll the dough into logs about 20cm long and 4cm thick. Wrap in baking paper or cling-wrap and twist the ends to seal. Label and use within four months. Another way to freeze the dough is to roll teaspoon sized pieces of dough into balls and freeze on a lined baking tray, then place the small balls in a ziplock bag to freeze for up to three months.

To cook from frozen preheat the oven to 180 degrees, and slice the biscuit dough (while frozen) into slices to your thickness preference. Pop the dough on a baking tray and cook for 10-15 minutes, until golden.

Flavour Varieties!

  • Chocolate chip or white chocolate chip
  • Cornflakes and sultanas
  • Hundreds and Thousands
  • Malted Milk
  • Milo and coconut
  • Peanut Butter
  • Jam drops
  • Chocolate (add cocoa)
  • Chocolate with Dried Ginger
  • Dried Apricot with ginger and rolled in coconut.
  • White Chocolate and Macadamia Nut.
  • Sultana and Orange Zest
  • Sandwich two together with custard icing
  • Dip the uncooked dough into coloured raw sugar (add food colouring to raw sugar).

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