Honeycomb Biscuits Recipe

honeycomb biscuits
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 Updated 05/05/2017

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These are really very good, economical homemade biscuits; simple to make, they're sweet and crunchy and store well in a tin. I'm not sure why they are called 'honeycomb' but the original recipe calls for the use of a crimping pin to "go over" the rolled out dough: I guess that a crimping pin was used to make decorative holes in the dough to give a honeycomb appearance. Alternativley, a crimping pin may have been used to prevent the dough from rising too much. Either way, I used a fork to make holes in the dough as a compromise. As always, if anyone has information that illuminates these matters, please leave a comment below.


  • 1lb plain flour
  • 4oz butter
  • 8oz icing sugar
  • 2 large eggs
  • 1/4 teaspoon baking powder
(see measure conversions for more information on quantites)


  1. In a large bowl, rub the butter into the flour.
  2. Make a well in the middle of the flour and add the icing sugar.
  3. Whisk the baking powder into the eggs.
  4. Add the egg mixture to the flour mixture.
  5. Mix together to make a paste.
  6. Roll out on a lightly floured baord using a lightly floured rolling pin.
  7. Prick all over with a fork.
  8. Cut out into biscuits.
  9. Bake at 160 degrees C. for approx. ten minutes or until a pale golden colour.

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: approx. 4 dozen


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