Healthy Homemade Marie Biscuits with 5 Grains
30 minutes
915 reads
About Healthy Homemade Marie Biscuits with 5 Grains
Craving a light, crispy biscuit with a touch of sweetness? Ditch the store-bought and bake a batch of these healthier homemade Marie biscuits that are even more delicious! Made with a nutritious blend of five flours, these subtly sweet treats are perfect for dunking in tea or enjoying as a wholesome snack. This eggless recipe is easily adaptable to your preferred sweetness level.Impress your loved ones with these better-for-you biscuits that are so good, they'll disappear in a flash!
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Recipe Time & More
Prep5 minutes
Cook25 minutes
Total30 minutes
Ingredients
Wet Ingredients
- ½ cup Milk
- ¼ cup Sugar for lightly sweet biscuits (add 2-3 tbsp for sweeter biscuits)
- ¼ cup Butter unsalted
- ½ tsp Baking Soda
Dry Ingredients
- ½ cup Ragi Flour
- ½ cup Sattu Flour
- ¾ cup Water Chestnut Flour singhara flour
- ⅛ cup Amaranth Flour
- ⅛ cup Sorghum Flour
- ¼ tsp Salt (omit if using salted butter)
For Rolling and Dusting
- All-purpose Flour whole
Instructions
- In a saucepan, combine the milk, sugar, and baking soda. Heat gently over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool to room temperature. This step helps the sugar incorporate evenly into the dough.
- In a large bowl, whisk together the ragi flour, sattu flour, water chestnut flour, amaranth flour, sorghum flour, and salt. Ensure the flours are well combined.
- Cut the cold butter into small cubes and add it to the dry ingredients. Use your fingertips or a pastry blender to rub the butter into the flour mixture until it resembles coarse crumbs. This creates a flaky texture in the final biscuits.
- Pour the cooled milk mixture into the flour mixture. Gently mix until a dough forms. If the dough seems too dry, add a teaspoon of milk at a time until it comes together. Avoid overmixing.
- Divide the dough into two portions. On a lightly floured surface, roll out each portion very thinly, about ⅛ inch thick. Lightly dust the rolling pin and surface with flour to prevent sticking.
- Use a round cookie cutter or a sharp-edged cup to cut out biscuits. Prick each biscuit several times with a fork or toothpick. This prevents them from puffing up too much during baking.
- Place the biscuits on a baking sheet lined with parchment paper, leaving about 2 cm between each.
- Preheat oven to 350°F (175°C). Bake for 15-20 minutes, or until the edges are lightly golden brown and the biscuits easily lift off the baking sheet.
- Transfer the baked biscuits to a wire rack to cool completely. Once cooled, store in an airtight container at room temperature for up to 2-3 weeks.
Recipe Notes
Good To Know
- Avoid overhandling the dough, as this can result in tough biscuits. Mix gently with your fingertips instead of your palms for a crispier texture.
- Baking times may vary depending on your oven size. This recipe's original baking time was based on a 52-liter OTG. Smaller ovens may require less time, so monitor closely.
- For smaller ovens (e.g., 15 liters), a temperature of 160°C is recommended. Adjust baking time as needed, starting with 12-15 minutes.
Expert Tips
- For uniformly sized biscuits, use a cookie scoop or two spoons to portion the dough.
- Experiment with different add-ins like chocolate chips, nuts, or dried fruit to customize your biscuits.
- Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
Storage Instructions
- Store leftover biscuits in an airtight container at room temperature for up to a week.
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Recipe Nutrition
Calories: 306kcalCarbohydrates: 46gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 323mgPotassium: 309mgFiber: 3gSugar: 14gVitamin A: 328IUVitamin C: 1mgCalcium: 126mgIron: 2mg
Pv Iyer
Articles: 60
3 Comments
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Looks so delicious! Thanks for the recipe.
Absolutely scrumptious! Thanks for the recipe.
Absolutely delicious! Can’t wait to try it.