These biscuits are buttery and have a perfect texture. They make a great base for crostata or topping for a meat pie, or plain old free-form biscuits. The recipe is very wet, so you can’t really roll and cut them, but you can do drop-biscuits or use a muffin tin to give them shape.

ready in about 30 minutes; serves 8
You might need to buy:
  • all purpose flour
  • baking powder
  • baking soda
  • salt
  • egg