These classic fork biscuits are buttery, light, and incredibly easy to make. Enjoy them plain or with a tempting chocolate drizzle.
You'll also love my chocolate biscuits, peanut butter chocolate cookies, oat and raisin cookies, and classic chocolate chip cookies.
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⭐️ Why this recipe works
- Simple Ingredients: Uses basic pantry staples like butter, flour, and sugar.
- Quick Preparation: Takes just a few minutes to prepare the dough.
- Versatile: Can be customised with different flavours and toppings.
- Perfect Texture: Achieves a light, crumbly texture with the right amount of crispness.
- Kid-Friendly: Easy enough for children to help with the baking process.
🧾 Ingredients overview
- Butter: Provides richness and helps achieve a tender texture.
- Plain Flour (All-Purpose): Forms the base of the dough, giving structure to the biscuits.
- Baking Powder: Ensures the biscuits rise slightly, making them light and airy.
- Caster (Granulated) Sugar: Adds sweetness and helps with the browning of the biscuits.
- Vanilla Extract (Optional): Adds a subtle, sweet aroma and flavour.
- Dark or Milk Chocolate (Optional): Used for drizzling, adds a rich finishing touch.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Mary Berry's Easy Fork Biscuits recipe step-by-step
- Preheat your oven: Set it to 180°C (160°C fan) (350ºF/ 320ºF). Lightly butter or line two baking trays.
- Beat the butter: In a bowl, use an electric whisk to soften the butter, then gradually add the sugar, continuing to beat until well combined.
- Form the dough: Mix in the flour and vanilla extract (if using) until a dough forms
- Shape the biscuits: Roll the dough into 16 walnut-sized balls, placing them on the prepared trays with about 5 cm of space between each.
- Flatten with a fork: Dip a fork in water and press down on each ball to flatten the biscuits slightly. *Dipping the fork in water prevents it from sticking to the dough.
- Bake: Cook in the preheated oven for 15-20 minutes, until the biscuits are a very pale golden colour.
- Cool: Transfer the biscuits to a wire rack to cool completely.
- Optional chocolate drizzle: Melt the chocolate in a microwave-safe bowl and drizzle over the cooled biscuits. Let the chocolate set for about 30 minutes.
📖 Variations
- Butter Substitute: Use margarine or a dairy-free alternative.
- Flavour Additions: Add a teaspoon of cinnamon or a tablespoon of cocoa powder to the dough.
- Chocolate Chips: Mix in mini chocolate chips instead of drizzling melted chocolate.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Chill the Dough: If the dough is too soft, chill it in the fridge for 15 minutes to make it easier to handle.
- Prevent Sticking: Dip the fork in water before flattening each biscuit to prevent sticking.
- Proper Measuring: If using cups to measure, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag to prevent packing the flour, which can lead to dense biscuits.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled biscuits in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, place the biscuits in a freezer-safe bag or container and freeze for up to 3 months. You can freeze baked or unbaked biscuits.
- Reheat: To refresh the biscuits, warm them in a 150°C oven for 5-10 minutes.
❓Recipe FAQ's
Melt the chocolate in short bursts in the microwave, stirring in between, or use a double boiler for gentle melting.
Ensure the butter is not too warm and chill the dough before baking if necessary.
Add the zest of lemon or orange to the dough, or mix in a small amount of finely chopped fresh herbs like rosemary or thyme.
Looking for other cookie recipes like this? Try these:
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Mary Berry's Fork Biscuits Recipe
Ingredients
- 100 g (½ cup) butter
- 150 g (1 cup) plain flour (all-purpose)
- 2 teaspoons baking powder
- 50 g (¼ cup) caster sugar
- 1 teaspoon vanilla extract, optional
- 50 g (1 ¾ oz) dark or milk chocolate, melted (for serving, optional)
Instructions
- Preheat your oven to 180°C (160°C fan). Lightly butter or line two baking trays.
- In a bowl, beat the butter with an electric whisk until softened. Gradually add the sugar, continuing to beat until combined.
- Mix in the flour and vanilla extract (if using) to form a dough.
- Shape the dough into 16 walnut-sized balls and place them on the prepared baking trays, leaving about 5 cm of space between each.
- Dip a fork in water and use it to flatten the biscuits.
- Bake in the preheated oven for 15-20 minutes until the biscuits are a very pale golden color.
- Remove from the oven and transfer the biscuits to a wire rack to cool completely.
- If desired, melt the chocolate in a microwave-safe bowl and drizzle it over the cooled biscuits. Allow the chocolate to set for about 30 minutes.
Notes
- Flour Substitute: If you have self-raising flour, you can use 150 g of that instead of plain flour and omit the baking powder.
- Storage: Store the biscuits in an airtight container for up to a week to maintain freshness.
- Variations: You can add a pinch of salt to the dough for a subtle flavor enhancement or experiment with different extracts like almond or lemon for a twist.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Bobbi
I am not a baker so thought I'd start with a simple recipe. You've given me confidence! These were easy, the step by step photos were helpful and they turned out perfect! Thank you.
Deborah Rainford
So happy to hear this Bobbi! They're such a great treat to make for when you want something simple!
C jenks
Can you freeze these? I've never made biscuits and we don't eat many, but I wanted to try something simple. If you can, would you freeze then cooked or as dough? Many Thanks
Deborah Rainford
Absolutely! You can freezer them either before or after baking. Personally, I would freeze the dough and bake them off fresh when you want a treat. To freeze them before baking, roll them into individual biscuits and place them in a freezer bag or container. To bake them- take out how ever many biscuits you want and leave them to thaw at room temperature for about 30 minutes. Place them on a baking tray and flatten them slightly with a fork. Bake according to the recipe. I'll update the recipe to reflect this. Let me know how it goes! 🙂