Easy Delicious Biscuits Recipes

These Hokey Pokey Biscuits are a classic New Zealand recipe! Made with only 4 basic ingredients... they're quick, easy and so, so delicious!

If you have butter, golden syrup, brown sugar and self-raising flour on hand, you can have these biscuits prepared, baked and ready to eat in just 20 minutes

When I was young, my Mum used to make Hokey Pokey biscuits all the time, I guess because they were a quick and simple biscuit recipe that kept us kids happy!

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The original recipe for these biscuits was from the NZ Edmonds Cookbook that every New Zealander grew up with. Now, this recipe is not the original Edmonds one, but it is just as good as I remember - and only requires 4 ingredients! So....Easy....

Another NZ classic biscuit from this cookbook is crunchy chocolate Afghans made with cocoa and cornflakes - you really MUST try them!

Hokey pokey is what we, in Australia, would call honeycrunch or honeycomb flavour, and these hokey pokey biscuits get their beautiful caramel flavour from the combo of brown sugar and golden syrup.

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There's nothing better than a batch of warm cookies out of the oven, especially when they have a comforting, caramel like flavour.....

Place the butter, brown sugar and golden syrup in a microwave-safe bowl and heat at 50% power in 30 second bursts, stirring each time.

The Edmonds Cookbook was first published in New Zealand in 1908. It has been republished many times over the years and contains some old favourite recipes that have survived the decades, as well as some updated ones to reflect more modern cooking tastes. The Edmonds Cookbook is a staple item in just about every Kiwi (New Zealand) home.

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Golden syrup is readily available in supermarkets, however you cansubstitute it with corn syrup, honey or maple syrup.You can evenmake your own golden syrup if you like.

Store your Hokey Pokey biscuits in an airtight container at room temperature for up to 5 days (if they last that long!), or they can bewrapped well in an airtight container and frozen for up to 1 month.

Whipping up a batch of biscuits can be so quick and easy, and really, you just can't compare store bought with the flavour of biscuits home-made with love!

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These Hokey Pokey Biscuits are a New Zealand classic! Made with only 4 basic ingredients... they're quick, easy and so, so delicious.

Calories: 141 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 2 mg | Potassium: 29 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 95 IU | Calcium: 8 mg | Iron: 0.2 mgButtery, soft, and made completely from scratch, this easy homemade biscuit recipe deserves a permanent place in your recipe repertoire. This recipe is made with all butter, no shortening!

Ingredient Hokey Pokey Biscuits

With just 6 ingredients that I bet you already have on hand, these homemade biscuits are so simple to make and I’ve included plenty of tips (and a video!) to make sure you end up with perfect biscuits every single time.

One: because homemade biscuits are delicious (obviously) and they’re so easy to make. So many people buy the canned version without realizing that they already have all of the ingredients to make them from scratch in their pantry.

The taste of a pre-made biscuit doesn’t hold a candle to a homemade biscuit. Not. even. close. Preservatives and artificial flavors, you aren’t welcome here.

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Two: because ever since I started working on this biscuit recipe a few weeks ago,  “Mind Your Own Biscuits” by Kacey Musgraves has been stuck in my head and I’ve been singing it off-key relentlessly.

Don’t get me wrong, I love Kacey Musgraves and her music, but every time I start singing my dog starts actually crying.  It’s sad and hilarious, and if I wasn’t so embarrassed by my terrible singing voice I would have shared a video of it by now. Hopefully, by publishing this recipe I’ll release myself from the endless refrain and the animal abuse will finally stop.

Homemade biscuits call for just six ingredients: all-purpose flour, baking powder, sugar, salt, butter, and milk.  And then more butter once they’re finished baking because of course we need more butter.

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I mentioned that these biscuits are easy so do not be alarmed by all the tips that I have for you below. These biscuits 

Easy, but technique matters and I want to arm you with all the information that you need so that you can make these easily and have them come out perfectly the very first time.

The tips are simple but important, and while some more seasoned bakers already know them, I want to give everyone an even playing field.

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Visual clue: If you look at the pre-baked biscuit below, you’ll see that you can actually see the butter pieces in the dough. This is what you want, the ingredients won’t be well-combined like with a cookie dough and seeing bits of butter means you’ve actually done everything right here.  Hooray!

The butter is possibly the most important part of this recipe, and the way you handle it can make or break your homemade biscuits.

While you can certainly use a pastry cutter to cut your butter into the dry ingredients, I recommend freezing your butter for about 30 minutes before beginning. Then, use a box grater to grate the butter before combining this in with your dry ingredients.

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Recommend it with these biscuits, too. Not only is it much easier than using a pastry cutter, but it does a great job of finely shredding and distributing the butter throughout the mixture without overworking the butter (remember, you want to manage the butter as little as possible so that it’s as cold as possible when going into the oven).

Alternatively you could also use a food processor (like I do with my pie crust recipe), but it’s just so easy to grate in the butter that I always use this method instead.

And yes, I do recommend using unsalted butter in this recipe and then adding salt. If you want to know more about why I write my recipes this way, you can read all about it (and an easy substitution if you only have salted butter on hand) in this post that I wrote about salted vs unsalted butter.

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I know I’ve mentioned to you guys a few times that I’ve been working on a baking contest/challenge/I’m really not sure what to call it, but I’m planning a post where I encourage 

To bake along with me. The goal is to get people baking recipes they may have not tried before, and I’m encouraging everyone to share their results for a chance to win a small prize.

Well, today’s homemade biscuit recipe is essentially the base for the baking challenge that I’ll be sharing in exactly one week, so take this as a hint that making today’s recipe is a great way to get a jump start for the challenge!

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I know I talked a lot in this video, but I really feel that the tips are so important, and will help ensure your biscuits come out perfectly!

Serving: 1 biscuit | Calories: 280 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 8 g | Cholesterol: 33 mg | Sodium: 405 mg | Potassium: 287 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 399 IU | Calcium: 131 mg | Iron: 2 mg

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Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.