Looking for a delicious but frugal bulk biscuit recipe?
This fantastic basic recipe is of terrific value, makes loads, and has lots of room for variations: BUT the best thing of all – make the different flavors and then FREEZE the dough so you always have fresh biscuits 10 minutes away.
Bulk Biscuits are great to make just before school holidays or just so you don’t have to keep buying them every time you go to the shop!
120 Biscuits Recipe (The Original and the BEST!)
120
servings20
minutes25
minutes180
kcal45
minutesA budget-friendly baking recipe that makes a huge batch of tasty biscuits for the family.
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Ingredients
500 gram Butter-softened to room temperature
395 gram Condensed milk-Sweetened
1 cup Sugar
5 cups Self raising flour
- Sweetened Condensed Milk Substitute
2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
- Preheat oven 180 degrees.
- Cream together the softened butter and sugar until light and fluffy.
- Add the condensed milk and sifted self raising flour, mix to form a dough. (If you are using an electric beater or Mixmaster, fold the flour in until it is combined with a wooden spoon and then use your mixer.)
- Add the flavours of your choice (see below) and either cook right away or freeze!
- If you are cooking the biscuits right away: Roll into teaspoon sized balls and press down with a fork (dip the fork in flour first so it doesn’t stick).
- Place on a baking tray lined with baking paper.
- Bake in oven for 10-15 minutes until golden brown Note: For a less ‘floury’ biscuit – substitute half a cup of flour for 1/2 cup of custard powder.
- To Freeze the Dough:
- After adding the flavours of your choice, roll the dough into a 20cm ‘log’ about 4cm or so thick.
- Place the cookie dough log onto a sheet of baking paper and roll up. Twist the ends to seal, use a marker to note the flavour, and place on a flat surface in the freezer for up to four months.
- When you want fresh biscuits, preheat the oven to 180 degrees. remove the frozen log from the freezer and whilst still frozen, unwrap and cut into 4mm slices or ‘coins’.
- Place the frozen dough pieces onto the baking tray and cook as directed.
- Sweetened Condensed Milk Substitute
- Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.
Notes
- Another way to freeze the dough is to roll teaspoon sized pieces of dough into balls and freeze on a lined baking tray, then place the small balls in a ziplock bag to freeze for up to three months.
Substitute half the butter for an additional egg for a healthier version- Condensed milk can also be substituted with Caramel Top n Fill for a naughtier version.
- If you wish to use cookie cutters, add more plain flour to make the dough stiffer.
More Reading:
You could add any number of other things like Rice Bubbles, Smarties, nuts, cinnamon and other spices and so on. The raw mixture can be frozen in balls, just thaw slightly before baking.
If you have run out of cans of condensed milk – here is a home made version for you to try.
Recipe Tips and Hints:
These are particularly good to make if you love fresh biscuits but hate making the dough from scratch every time.
Great Ideas for the 120 Biscuits for Less than $7:
- Make these for your School Fete or Fair – this recipe is the one to make in bulk and sell – your customers will be screaming for more!
- Perfect for cooking large bulk biscuits and freezing the dough so you always have freshly made biscuits on hand.
- Having a birthday party or a sleepover? Making these biscuits are a great idea for a low-cost activity.
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Responses to “120 Biscuits Recipe (The Original and the BEST!)”
Thank you for this recipe! I tried it this weekend with my 3.5yr old and 22 month old helping me and they turned out great!
I am trying this on the weekend. It is supposed to be horrible weather, so good for keeping little kids amused. My 4.5 year old loves cooking, so this will do the trick!
So when a recipe calls for a tin of condensed milk – has it already allowed for the three tablespoons that I ate straight from the tin? lol just can’t help myself!
Sounds like one i will try my 2year old loves bickies, and if i add chocolate even better so thanks heaps. x x
Just made these with my 7 and 9 year old!
They loved decorating and cutting out their own from cookie cutters!
We added dark chocolate chips and hundreds and thousands. Miss 9 also grabbed out my cake decorating sprinkles, and went to town using them too!!!
Just so you know … I halved the sugar and added a tsp of vanilla bean paste.
These biscuits turned out GREAT!!! Thanks so much for sharing this recipe =D
Just wondering what the best way would be to store and freeze left over mixture?
Just made these biscuits but with a healthy twist.
Instead of White sugar I used :
Raw sugar
Instead of 5 cups of white flour I used:
3 cups wholemeal Flour
1 Cup rolled Wholemeal Rolled oats
1/2 cup LSA
1/2 cup Custard powder
They are yummy, my super super super fussy 2yr will love them and I will be happy for her to eat them cause they are healthier then shop bought ones.
OMG thanks im just starting to bake a lot instead of buying pkt snacks for my kids so excited.. and my boy loves to help me bake and cook
I love to bake and this is a fantastic biscuit recipe to use when your baking for the school fete! mine spread to much so next time will not flatten with a fork as much. Very Yummy!!
Hi! Writing from NZ… Just wanting to confirm, how big is the tin of condensed milk in your recipe? I found 3 different sizes here!! Thanks.
the one I used was 395g and they came out a great consistancy, so that should be about right
These are really really easy and taste great!!! My kids love them. I have now packed them into the freezer and just get how many i need out the night before and by morning they are defrosted and ready to eat!!!
I have one serious issue with this recipe… THEY DON”T LAST !! I am baking and baking like a mad-woman and still i have no biscuits to speak of! It has been a absolute hit. It is wonderful to know exactly what the kids are putting in their mouths as a treat.
This is a fantastic recipe that I have used for years. I was very excited to see all the suggestions for varying the base recipe. I am not that creative and can’t wait to try them out.
One thing I do that hasn’t been suggested is to throw a heap of cooked biscuits in an airtight container/very large zip lock bag in the freeze. Then every morning, you can pull some out for the kid’s lunch boxes. They have defrosted by morning tea time, are not soggy and freezing them means that that you always have home baking to include in lunchboxes every day.
Made the 120+ biscuts this morning….yay! choc top, choc chip, 100’s & 1000’s coated, 100 & 1000’s biscuits, lemon and ginger, jube tops and last but not least…peanut butter
Thankyou for this great recipe, will try substituting 1/2 a cup SR flour 1/2 a cup custard powder next time – one of the tips.
Thanks again for this great site!
Would love to try this….but I have a boy allergic to dairy (so no condensed milk) as well as eggs (so cant use the substitute either!!) Any suggestions for another substitute please???
Hi Rac487 I haven’t yet tried this recipe but have multiple food allergies and experience with allergy-free baking. I would follow the stated recipe for condensed milk replacement but substitute the egg. Ground chia seeds or ground flax seeds mixed with water work well as an egg replacer in baking. To replace one egg, 1TB seeds and 2TB water works pretty well. Flax seeds are harder to grind than chia but a coffee grinder if you have one works really well. Let the mixture sit for a few minutes to thicken before adding to the recipe. Good Luck!
Hi Rac487 ad Fairyqueen,
Aother substiute for eggs is white vingar. 1 Tbl Vingar for each egg. Works really well and you can’t taste the vingar at all.
Good luck 🙂
hi also 1/4 cup apple sauce (store brought) or homemade apple puree per egg not sure how it would go in this but it works well in golden syrup dumplings
I found a recipe for dairy free sweetened condensed milk, using brown and soy milk.
I tried 4 combinations and they’re all great (sultanas, apricots and coconut, plain, chocolate) but in order to get 120 they’re smaller than i’d nrmally do. I’ll just have to eat two! Yum.
Hi,
How much extra flour should I be adding to use cookie cutters?
I made this nice easy recipe this morning and obviously they are not a spreading thin type biscuit but a rising rounded thicker biscuit.
I made up half the mix then split the other half in halves again and froze the dough.
To make it a chocolate biscuit I had to add a little extra milk and sugar along with the cocoa.
A lovely feeling dough to roll into balls
Thankyou for this fantastic recipe! I have 5 boys, and I love to bake. This is so simple, and I love that I can make every batch different. One of my sons has his 5 friends over for his birthday, and I decided to give them a go. Have cooked 2 batches and most have gone, and will make some more out of my stored dough in the freezer tomorrow. 🙂
I’m making these for my kids this week, I’ve been searching for a biscuit recipe that my daughter can have being lactose intolerant 🙂
Hi rac487, my sis has an intolerance to lactose and I’ve only ever occassionally seen lactose free condensed milk so when I bake with her in mind I make my own soy version: Put 3 cups soy milk + 1/2 cup sugar in a saucepan and stir constantly over low heat until it reduces to 1 cup. You can add a couple of drops of vanilla essence to taste but I was amazed how similar it tastes to normal condensed milk as it is (and I hate soy milk!) Let it cool before using or it will keep in the fridge.
Has anyone tried the suggestion of replacing half the butter with an additional egg? Keen to know if it works, as I’d love to cut down on the butter.
yes, I’ve tried with one egg, only 250g butter, and they came out … delicious!
Yum Yum Yum!!! A beautiful and simple recipe – now a family staple!!!!
we made these today and added sprinkles. so yummy!!
I have been told today that using gluten free self raising flour works perfectly and tastes delicious using this recipe
Looks like a great recipe. If you have evaporated milk, but no condensed milk, just gradually add caster sugar to the evaporated milk. When there is sufficient sugar, the milk will take up the consistency of condensed.
I am going to try this with coconut flour. I hope it works out as well as the normal recipe.
How did the coconut flour go Rebecca?
Would love to know how the coconut flour went!
deleted the sugar and used gf flour, turned out beautifully