A good homemade biscuit is buttery, flakey, and melts in your mouth. These matcha biscuits are all of that + the delicious earthy taste and extra boost of healthy goodness matcha is known for.
Anytime kneading dough is involved in a recipe, alarm bells can be sounded and it's easy to get intimidated. But we promise there’s no reason to panic with this quick and easy 7-ingredient matcha biscuit recipe! We’ve included plenty of tips and step-by-step photos so you can rest assured you’ll make perfect biscuits every single time you use this recipe.
Prep time: 15 Minutes
Cook time: 12 Minutes
Total time: 27 minutes
Yield: 11 biscuits
Ingredients you will need for your matcha biscuits:
This matcha biscuit recipe is made with 7 common household ingredients, so you likely already have them in your pantry!
250 grams of all-purpose flour (about 2 cups)
1 tablespoon culinary-grade matcha
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons COLD unsalted butter*
¾ cup whole milk
*If you have the time, chill your butter in the freezer for 20-30 minutes before beginning. Cold butter will give you that light flakey butter biscuit you want.
- Preheat the oven to 425°F (218°C) and line a cookie sheet with a silicone baking mat or parchment paper.
- Mix flour, sifted matcha, baking powder, sugar, and salt in a medium-sized bowl. Mix well and set aside.
- Cut or shred your butter into small pieces using a knife or a box grater (preferred and more straightforward). Add to the flour mixture and stir.
- Continue to mix your flour and butter with your hands or a food processor until coarse crumbs form.
- Add milk and stir until just combined. Be careful not to over-stir your dough.
- Transfer your dough to a well-floured surface and gently knead your dough until one combined mass forms. If your dough is feeling too sticky to handle, add more flour until workable.
- Once a mass forms, fold your dough in half over itself and use your hands to flatten layers together gently. Rotate 90 and fold in half again. Repeat about 5-6 times. This process is what forms your dough layers biscuits are so famous for.
- Using your hands, flatten your dough to 1” thick and lightly dust it with flour. Using a round biscuit cutter or a glass, press straight down into your dough, making close cuts. Place your biscuits onto the prepared cookie sheet.
- Repeat until you’ve cut as many biscuits as possible. Then reform your dough and re-flatten, repeating the process until you’ve formed as many biscuits as possible from your dough.
- Bake for 12 minutes or until the tops turn golden brown.
- If desired, brush with melted butter immediately after removing from the oven. Serve warm with drizzled honey.
Tips to keep in mind when making your matcha biscuits:
- Make sure your butter is cold. Like really cold. We highly recommend leaving your butter in the freezer for at least 20 minutes before making these. Warm butter will incorporate too easily into the dry ingredients, so you’ll miss out on those little pockets of butter. Make sure you are using cold milk as well!
- Don’t overwork your dough. Mix and knead as little as possible. Overworking your dough will make your biscuits tough and hard rather than light and fluffy. Using your hands instead of an electric mixer can help prevent this.
- Flatten your dough first, then fold it over itself. This is what creates those beautiful layers in a biscuit. It’s okay to slow things down and enjoy working your dough.
- Use flour. You don’t want sticky dough so feel free to add as much flour as needed to ensure it’s workable. Add flour to your workspace as well.
- Weigh your flour for the best results. If using a measuring cup, spoon your flour into the cup first, then use a knife to level the flour. Don’t scoop flour directly from the bag or container, as you can end up with too much flour, making your biscuits dense.
The bottom line: You won’t regret making these biscuits!
Matcha is a fun and dynamic ingredient in the kitchen because it can be both sweet and savory. These biscuits lean into that. If you’d like to make them sweet, drizzle some honey on top. To make them more savory, add some jalapenos or cheddar to the mix. No matter what you serve them with or how you make them, we’re sure you will love them.
These biscuits are buttery, flakey, light, and fluffy. The matcha and butter really come together for an exquisitely enchanting taste.
Once you make these homemade biscuits, you’ll say goodbye to store-bought for good!
This recipe is By Diana Weil, Matcha.com's Integrative Nutritionist and Food Relationship Specialist.