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These biscuits are easy to make with very few ingredients. They are flaky, slightly crunchy on the outside and soft inside. It is best to serve them the day they are made but they can be stored wrapped tightly at room temperature for couple of days or even frozen for longer time.


68 biscuits

Total time

60 minutes






  • 1 cup Self Rising Flour (**)
  • 2 tbsp unsalted butter (Cold)
  • ⅓ cup milk (Cold + a little bit more if needed)
  • 1 tbsps sugar
  • roasted chickpeas
  • roasted chickpeas
  • 1 cup strawberries (- hulled and chopped)
  • 1 mango (- small, peeled and diced)
  • sugar cream (- as needed to sweeten the fruit and whipped (1~2tbsp))


  1. Preheat oven to 425°F.
  2. Place the flour and sugar in a mixing bowl. Work in the butter just until crumbs are the size of large peas.
  3. Stir in vanilla to milk. Add the milk mixture to the flour and stir until the mixture holds together and leaves the sides of the bowl, adding more milk if needed.
  4. Scoop the dough onto a well floured surface and fold it over on itself several times, using more flour as needed to prevent sticking.
  5. Roll or pat the dough into a 5"x8½" rectangle about ½"~¾" thick.
  6. Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour in between cuts to reduce sticking. Pat the scraps together and cut into additional biscuits. Or the biscuits can be cut into rectangles, which will allow to skip the step of re-rolling and cutting scraps.
  7. Place the biscuits on an ungreased baking tray, leaving about 1" between them. Bake the biscuits for 10~14 minutes or until they're light golden brown.
  8. Remove them from the oven and let cool on wire rack.
  9. Prepare the filling: Whip the heavy cream along with sugar until light and fluffy.
  10. Add sugar to the chopped strawberries and set aside for 15~20 minutes.
  11. When ready to serve, add the chopped mango and mix well.
  12. To Serve: Split the biscuit in half,place some of the fruit on the bottom and a dollop of whipped cream. Serve immediately and Enjoy!!
  13. View the recipe instructions at Cook's Hideout

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