If you love quick homemade treats, this Condensed Milk Biscuit recipe is the perfect find. With just two simple ingredients, you can create soft, buttery cookies that melt in your mouth. No fancy tools, no complicated steps — just a few minutes of mixing and baking. These biscuits are ideal for tea time, snacks, or even as a base for creative variations like guava-filled or chocolate-dipped cookies.
Why You’ll Love This Recipe
These biscuits are a true example of simplicity meeting flavor.
- Only two ingredients: You don’t need eggs, butter, or sugar — condensed milk does all the magic.
- Quick preparation: Ready in less than 30 minutes from start to finish.
- Perfect texture: Crispy on the outside and slightly chewy inside.
- Customizable: Add your favorite toppings like jam, chocolate, or coconut.
Ingredients
To make these delicious condensed milk biscuits, you’ll need:
- 2 cups (tea) of wheat flour
- 200 grams (7 oz) of condensed milk
That’s it! Two ingredients that turn into golden, flavorful biscuits with a soft crumb and rich sweetness.
Step-by-Step Instructions
Follow these simple steps for the best results:
Step 1: Mix the Dough
Start by placing the condensed milk in a medium-sized mixing bowl. Slowly add the wheat flour, stirring continuously. Use a spatula or your hands to combine everything until the dough forms a soft, uniform texture. It should be smooth but not sticky.
If the dough feels too sticky, sprinkle a bit more flour until it’s easy to handle. The consistency should allow you to roll small balls without them sticking to your fingers.
Step 2: Shape the Biscuits
Grease your hands lightly with a bit of oil or butter. Take small portions of dough and roll them into round balls, roughly the size of a walnut.
Place each ball on a greased or parchment-lined baking tray.
If you’d like to give them a traditional look, use a fork to press lightly on top of each biscuit — this will create a classic pattern and help them bake evenly.
Step 3: Bake to Perfection
Preheat your oven to 180°C (356°F). Once ready, place the baking tray in the oven and bake the biscuits for about 15 minutes, or until they’re lightly golden around the edges.
Avoid overbaking — they should remain soft in the center even after cooling.
Step 4: Cool and Serve
Remove the biscuits from the oven and let them cool on a wire rack. Once cooled, they’ll firm up slightly and develop that perfect balance between crispy and tender.
Enjoy them as they are, or take it a step further by adding your favorite fillings or toppings.
Optional Add-Ons and Variations
While these biscuits taste amazing on their own, you can easily turn them into something extra special:
- Guava Paste Center: Before baking, press a small piece of guava paste into the center of each dough ball. The sweetness pairs beautifully with the condensed milk flavor.
- Coconut Touch: Roll the shaped dough in shredded coconut before baking for a tropical twist.
- Chocolate Drizzle: Once baked and cooled, drizzle melted dark or white chocolate over the biscuits.
- Lemon Zest: Add a teaspoon of lemon zest to the dough for a refreshing citrus aroma.
- Nutty Delight: Add finely chopped almonds or cashews into the dough for a crunchy texture.
Tips for Perfect Condensed Milk Biscuits
- Don’t overmix the dough: Mix only until the ingredients are combined. Overmixing can make the biscuits dense.
- Use room-temperature condensed milk: It helps blend smoothly with flour.
- Uniform size: Make sure each dough ball is roughly the same size to ensure even baking.
- Cooling time: Let the biscuits cool before transferring them to a container; they firm up as they cool.
- Storage: Store in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate and reheat before serving.
Serving Suggestions
These biscuits are versatile and can be enjoyed in many ways:
- With tea or coffee: A classic pairing for your morning or afternoon break.
- With ice cream: Serve them crumbled over a scoop of vanilla or caramel ice cream.
- Gift idea: Pack them in small jars or bags and share them as homemade gifts.
- For kids: These biscuits make an excellent school snack or lunchbox treat.
Nutritional Information (Approximate per biscuit)
- Calories: 110 kcal
- Carbohydrates: 18 g
- Fat: 3 g
- Protein: 2 g
(Note: Values vary depending on portion size and optional add-ons.)
Frequently Asked Questions
Can I make these biscuits without condensed milk?
No, condensed milk is essential in this recipe. It acts as both the sweetener and binding agent. Replacing it would change the texture and flavor entirely.
Why are my biscuits too hard?
They were likely overbaked. Keep a close eye on them after 12 minutes — once they start to turn golden, remove them immediately.
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Let it soften at room temperature before shaping and baking.
Can I use self-rising flour instead of plain flour?
Yes, but the biscuits will rise slightly more and become puffier. If you prefer a denser texture, stick to plain wheat flour.
How can I make them gluten-free?
You can use a 1:1 gluten-free flour blend. Make sure to check if it already contains xanthan gum to maintain the structure of the biscuits.
Can I freeze these biscuits?
Absolutely. Store baked biscuits in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.
Final Thoughts
This Condensed Milk Biscuit recipe proves that baking doesn’t have to be complicated to taste delicious. With just two basic ingredients and a few simple steps, you can make a batch of golden, melt-in-your-mouth cookies that everyone will love.
Whether you enjoy them plain, filled, or dipped in chocolate, these biscuits are a timeless treat that brings joy with every bite.
Recap Recipe
- Name: Condensed Milk Biscuit
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 20 biscuits
- Course: Dessert / Snack
- Cuisine: Universal / Homemade
- Method: Baking
- Diet: Vegetarian
- Skill Level: Beginner
- Keyword: Condensed Milk Biscuit, 2-ingredient biscuit, easy cookie recipe