Nutella Swirl Biscuits

Flaky, buttery biscuits swirled with rich Nutella, perfect for breakfast or a sweet treat.

Prep Time

20 minutes

Total Time

35-38 minutes

Calories

379 kcal

Difficulty

Easy

Equipment

6 items

Cost

£0.35/serving

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Mood:

Comfort Food•Indulgent

Ingredients

Servings

2cupsall-purpose flour, plus more for dusting

£0.25

1tablespoonbaking powder

£0.05

0.5teaspoonbaking soda

£0.02

0.5teaspoonsalt

£0.01

0.5cupcold unsalted butter, cut into cubes(1 stick)

£0.75

0.8cupmilk, cold

£0.20

0.5cupNutella, softened

£1.50

Total Cost

£2.78

£0.35 per serving

Instructions

1.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. It's important that the butter stays cold!
4.
Gradually add the cold milk, mixing until just combined. Do not overmix. The dough will be slightly shaggy.
5.
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle.
6.
Spread the softened Nutella evenly over the dough rectangle, leaving a small border around the edges.
7.
Fold the dough in half, then gently pat it back to a 1-inch thick rectangle. Repeat this folding and patting process 2-3 times to create layers.
8.
Using a biscuit cutter or a knife, cut out biscuits. Place them onto the prepared baking sheet, leaving a little space between each biscuit.
9.
Bake for 15-18 minutes, or until golden brown on top.
10.
Let cool slightly on the baking sheet before serving.

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My Notes

Nutrition Information

Nutrition per serving (113g)

379 kcal / 1584 kJ

Carbs

45g

17% of RDA

Fat

19g

27% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

18 g

20% of RDA

Sodium

272 mg

12% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

Keep your ingredients cold, especially the butter and milk. This will help create flaky biscuits.

Do not overmix the dough, as this will result in tough biscuits.

For extra flaky biscuits, try freezing the butter for 15 minutes before cutting it into the flour.

You can brush the tops of the biscuits with melted butter or milk before baking for a golden-brown finish.

If you don't have a biscuit cutter, you can use a knife to cut the dough into squares or triangles.

Cooking Equipment

Large mixing bowl

Baking sheet

Parchment paper

Rolling pin

Biscuit cutter (or knife)

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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