Who says you need eggs or starch to bake up a dreamy biscuit? These biscuits made with water are proof that simple pantry staples—like butter, oil, flour, and warm water—can create an incredibly soft and buttery treat. Whether you enjoy them plain, sandwiched with jam, or dusted with cocoa, they’re perfect for tea time, lunchboxes, or anytime sweet cravings hit.
Why I Love This Recipe
This is one of those rare “everyone-can-eat-it” bakes. It’s egg-free, no cornstarch, and still delivers that rich, melt-in-your-mouth texture. The dough is soft and easy to roll out, and it’s also a great recipe for making with kids since the process is simple and hands-on.
Ingredients 🛒
- 250g soft butter
- 250ml oil
- 250ml granulated sugar
- 125ml warm water
- 5ml vanilla essence
- 1 x 10g sachet of baking powder
- 500g cake flour
Optional for Finishing:
- Apricot jam (for sandwiching)
- Cocoa powder (for dusting)
Ingredient Notes & Swaps
- Oil: Neutral oils like sunflower or canola work best.
- Sugar: For a deeper flavor, you could sub in half brown sugar.
- Flour: Cake flour gives these a tender texture, but all-purpose works too.
- Jam: Try raspberry or fig if apricot isn’t your thing.
Instructions 👩🍳
Step 1: Make the Dough
In a large bowl, combine the butter, sugar, oil, warm water, and vanilla essence. Mix with an electric mixer until smooth and creamy.
Step 2: Add Dry Ingredients
Gradually add in the baking powder and flour, mixing until a soft dough forms. It should be pliable and not sticky.
Step 3: Chill & Roll
Wrap the dough in plastic wrap and place it in a plastic bag. Let it rest for 15–30 minutes at room temperature. Then, roll it out on a lightly floured surface to about 1 cm thickness.
Step 4: Cut Shapes
Use your favorite cookie cutter or a drinking glass to cut out biscuit shapes. Place them on a parchment-lined baking tray.
Step 5: Bake
Preheat the oven to 180°C (350°F). Bake for 15–20 minutes, or until lightly golden on the edges.
Step 6: Decorate & Serve
Let cool completely. If desired, sandwich pairs with apricot jam and dust the tops with cocoa powder.
Tips for Success
- Don’t overbake – you want them just golden, not brown.
- For neater edges, chill the cut dough in the fridge for 10 minutes before baking.
- Store in an airtight container for up to a week—or freeze plain biscuits for up to 2 months.
Serving Suggestions and Pairings
These biscuits are perfect:
- With a cup of tea or coffee
- As a lunchbox treat for kids
- Paired with Easy Coconut Macaroons for a gluten-friendly spread
- Next to Pumpkin Spice Muffins for fall gatherings
- As a sweet finale following Banana Pudding
Storage & Leftovers
- Counter: Store plain or filled biscuits in a cookie tin or airtight container for up to 5–7 days.
- Freezer: Freeze baked, unfilled biscuits in a zip-top bag. Thaw and fill when ready to serve.
- Reheat: Warm slightly in the oven if you want that fresh-from-the-bakery texture.
More Sweet Treats You’ll Love
- Copycat Neiman Marcus Cookies – chewy and chocolatey
- Old-School No-Bake Cookies – quick & nostalgic
- Easy Pumpkin Spice Muffins – a cozy autumn must-bake
Final Thoughts
These Biscuits with Water are proof that baking doesn’t need to be complicated to be delicious. With no eggs or starch, they’re easy to whip up and delightfully tender. Perfect for everyday baking, gifting, or just when you want something simple and sweet.
Tried them? Tag @chefmaniac and let us see your jam combos or favorite shapes!
