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.
Recipe
Buttery Matcha Biscuits Recipe | A Healthy, Bright Twist on a Classic Comfort Food Recipe
Prep
15 min
Cook / chill
12 min
Ready in
27 min
Makes
11 biscuits
You'll need
Medium bowl, knife or box grater, biscuit cutter or glass, cookie sheet, silicone baking mat or parchment paper
Ingredients
Method
01
Preheat. Preheat the oven to 425°F (218°C) and line a cookie sheet with a silicone baking mat or parchment paper.
02
Mix the dry ingredients. Mix the flour, sifted matcha, baking powder, sugar, and salt in a medium bowl. Set aside.
03
Cut in the butter. Cut or shred the butter into small pieces with a knife or box grater. Add to the flour mixture and stir, then work it in with your hands or a food processor until coarse crumbs form.
04
Add the milk. Add the milk and stir until just combined. Be careful not to over-stir the dough.
05
Knead gently. Transfer the dough to a well-floured surface and gently knead until one combined mass forms. If it feels too sticky, add more flour until workable.
06
Fold the layers. Fold the dough in half over itself and gently flatten the layers together with your hands. Rotate 90° and fold in half again. Repeat about 5–6 times.
07
Cut the biscuits. Flatten the dough to 1 inch thick and lightly dust with flour. Press a round biscuit cutter or glass straight down, making close cuts, and place the biscuits on the prepared sheet. Reform and re-flatten the scraps and repeat until all the dough is used.
08
Bake. Bake for 12 minutes, or until the tops turn golden brown.
09
Finish and serve. If desired, brush with melted butter right out of 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!
