Preheat your oven to 400°F (200°C). Line one or two baking sheets with parchment paper to prevent sticking and promote even baking.
In a mixing bowl, combine the butter and sugar. Mix gently until blended but not creamed—you’re looking for the ingredients to come together without incorporating too much air, which keeps the biscuits tender and prevents excessive spreading.
Add the egg and mix well until the mixture is smooth. The egg helps bind the dough and gives the biscuits a delicate texture once baked.
Add the plain flour and rub it into the mixture using your fingertips. Continue rubbing until the dough reaches a crumbly consistency—this ensures the fat is distributed evenly throughout the flour, contributing to the biscuit’s tender bite.
Step 2: Form the Dough
Turn the crumbly mixture onto a lightly floured surface. Gently bring it together with your hands, rubbing and folding until it forms a smooth dough. Avoid overworking; the dough should hold together but remain soft.
Roll the dough out to about 1/8 inch thickness. Rolling the dough thinly is key to achieving the classic crisp-but-delicate texture associated with Empire Biscuits.
Cut rounds using a cookie cutter—traditionally about 2 to 2 ½ inches across. Press the cutter straight down without twisting to keep the edges neat.
Step 3: Bake
Arrange the biscuit rounds on the lined baking sheet, leaving just a little space between them. They spread minimally.
Bake for 15–20 minutes, turning the tray halfway through for even coloring. The biscuits should remain pale, with just the faintest golden hint at the edges.
Transfer to a cooling rack immediately after baking. They will firm up as they cool. Allow them to cool completely before assembling—warm biscuits will cause the icing to run and the jam to soften the structure.
