120 Biscuits Recipe (The Original and the BEST!)
Published by
Jody Allen
Last Updated
120 Biscuits Recipe (The Original and the BEST!)
Recipe by Stay at Home MumCourse: DessertCuisine: AustralianDifficulty: Easy
Servings
120
servings
Prep time
5
minutes
Cooking time
15
minutes
Total time
20
minutes
Ingredients
500 gram Butter-softened to room temperature
395 gram Condensed milk-Sweetened
1 cup Sugar
5 cups Self raising flour
Directions
Looking for a delicious but frugal bulk biscuit recipe?
This fantastic basic recipe is of terrific value, makes loads, and has lots of room for variations: BUT the best thing of all – make the different flavors and then FREEZE the dough so you always have fresh biscuits 10 minutes away.
Bulk Biscuits are great to make just before school holidays or just so you don’t have to keep buying them every time you go to the shop!
More Reading:
- 20 Frugal Food Recipes for When Money is Tight
- Frugal Chocolate Slice Recipe
- 100+ Brilliant Ways to Save Money On Your Wedding
- Items for the Household you SHOULD Stockpile to Save Money
- Frugal Chocolate Mud Cake
- 50 Simple Ways to Save Money Right Now
- 10 Ways to Save Money on School Lunches
- How to Save Money on Insurance
- Traditional Weetbix Slice
- 100 Cheap and Easy Weeknight Dinner Recipes
Wanna Share Your Ideas for this Recipe?
These are particularly good to make if you love fresh biscuits but hate making the dough from scratch every time.
Great Ideas for the 120 Biscuits for Less than $7:
- Make these for yourSchool Fete or Fair – this recipe is the one to make in bulk and sell – your customers will be screaming for more!
- Perfect for cooking large bulk biscuits and freezing the dough so you always have freshly made biscuits on hand.
- Having a birthday party or a sleepover? Making these biscuits are a great idea for a low-cost activity.
Share the post
Discover more from Stay at Home Mum
Subscribe to get the latest posts to your email
FionaKR
Thank you for this recipe! I tried it this weekend with my 3.5yr old and 22 month old helping me and they turned out great!
Tracey
I am trying this on the weekend. It is supposed to be horrible weather, so good for keeping little kids amused. My 4.5 year old loves cooking, so this will do the trick!
So when a recipe calls for a tin of condensed milk – has it already allowed for the three tablespoons that I ate straight from the tin? lol just can’t help myself!
Eliza73
Sounds like one i will try my 2year old loves bickies, and if i add chocolate even better so thanks heaps. x x
lsg1378
Just made these with my 7 and 9 year old!
They loved decorating and cutting out their own from cookie cutters!
We added dark chocolate chips and hundreds and thousands. Miss 9 also grabbed out my cake decorating sprinkles, and went to town using them too!!!
Just so you know … I halved the sugar and added a tsp of vanilla bean paste.
These biscuits turned out GREAT!!! Thanks so much for sharing this recipe =DRachael
Just wondering what the best way would be to store and freeze left over mixture?
squirt
Just made these biscuits but with a healthy twist.
Instead of White sugar I used :
Raw sugarInstead of 5 cups of white flour I used:
3 cups wholemeal Flour
1 Cup rolled Wholemeal Rolled oats
1/2 cup LSA
1/2 cup Custard powderThey are yummy, my super super super fussy 2yr will love them and I will be happy for her to eat them cause they are healthier then shop bought ones.
Naomi
OMG thanks im just starting to bake a lot instead of buying pkt snacks for my kids so excited.. and my boy loves to help me bake and cook
kat35
I love to bake and this is a fantastic biscuit recipe to use when your baking for the school fete! mine spread to much so next time will not flatten with a fork as much. Very Yummy!!
sharqgirl
Hi! Writing from NZ… Just wanting to confirm, how big is the tin of condensed milk in your recipe? I found 3 different sizes here!! Thanks.
karlip
the one I used was 395g and they came out a great consistancy, so that should be about right
VictoriaBeau
These are really really easy and taste great!!! My kids love them. I have now packed them into the freezer and just get how many i need out the night before and by morning they are defrosted and ready to eat!!!
jane
I have one serious issue with this recipe… THEY DON”T LAST !! I am baking and baking like a mad-woman and still i have no biscuits to speak of! It has been a absolute hit. It is wonderful to know exactly what the kids are putting in their mouths as a treat.
Apmum
This is a fantastic recipe that I have used for years. I was very excited to see all the suggestions for varying the base recipe. I am not that creative and can’t wait to try them out.
One thing I do that hasn’t been suggested is to throw a heap of cooked biscuits in an airtight container/very large zip lock bag in the freeze. Then every morning, you can pull some out for the kid’s lunch boxes. They have defrosted by morning tea time, are not soggy and freezing them means that that you always have home baking to include in lunchboxes every day.
debhorne
Made the 120+ biscuts this morning….yay! choc top, choc chip, 100’s & 1000’s coated, 100 & 1000’s biscuits, lemon and ginger, jube tops and last but not least…peanut butter
Thankyou for this great recipe, will try substituting 1/2 a cup SR flour 1/2 a cup custard powder next time – one of the tips.
Thanks again for this great site!
rac487
Would love to try this….but I have a boy allergic to dairy (so no condensed milk) as well as eggs (so cant use the substitute either!!) Any suggestions for another substitute please???
Fairyqueen
Hi Rac487 I haven’t yet tried this recipe but have multiple food allergies and experience with allergy-free baking. I would follow the stated recipe for condensed milk replacement but substitute the egg. Ground chia seeds or ground flax seeds mixed with water work well as an egg replacer in baking. To replace one egg, 1TB seeds and 2TB water works pretty well. Flax seeds are harder to grind than chia but a coffee grinder if you have one works really well. Let the mixture sit for a few minutes to thicken before adding to the recipe. Good Luck!
Natalee Egan
Hi Rac487 ad Fairyqueen,
Aother substiute for eggs is white vingar. 1 Tbl Vingar for each egg. Works really well and you can’t taste the vingar at all.
Good luck 🙂Ally
hi also 1/4 cup apple sauce (store brought) or homemade apple puree per egg not sure how it would go in this but it works well in golden syrup dumplings
karlip
I tried 4 combinations and they’re all great (sultanas, apricots and coconut, plain, chocolate) but in order to get 120 they’re smaller than i’d nrmally do. I’ll just have to eat two! Yum.
bpreston
Hi,
How much extra flour should I be adding to use cookie cutters?Sunshine
I made this nice easy recipe this morning and obviously they are not a spreading thin type biscuit but a rising rounded thicker biscuit.
I made up half the mix then split the other half in halves again and froze the dough.
To make it a chocolate biscuit I had to add a little extra milk and sugar along with the cocoa.
A lovely feeling dough to roll into ballsktcrumpet
Thankyou for this fantastic recipe! I have 5 boys, and I love to bake. This is so simple, and I love that I can make every batch different. One of my sons has his 5 friends over for his birthday, and I decided to give them a go. Have cooked 2 batches and most have gone, and will make some more out of my stored dough in the freezer tomorrow. 🙂
LizR
I’m making these for my kids this week, I’ve been searching for a biscuit recipe that my daughter can have being lactose intolerant 🙂
Jaybugg
Hi rac487, my sis has an intolerance to lactose and I’ve only ever occassionally seen lactose free condensed milk so when I bake with her in mind I make my own soy version: Put 3 cups soy milk + 1/2 cup sugar in a saucepan and stir constantly over low heat until it reduces to 1 cup. You can add a couple of drops of vanilla essence to taste but I was amazed how similar it tastes to normal condensed milk as it is (and I hate soy milk!) Let it cool before using or it will keep in the fridge.
Alison
Has anyone tried the suggestion of replacing half the butter with an additional egg? Keen to know if it works, as I’d love to cut down on the butter.
patricia abreu
yes, I’ve tried with one egg, only 250g butter, and they came out … delicious!
Charlotte Fey
Yum Yum Yum!!! A beautiful and simple recipe – now a family staple!!!!
Lauren Verhagen
we made these today and added sprinkles. so yummy!!
Betty
I have been told today that using gluten free self raising flour works perfectly and tastes delicious using this recipe
Sue Hanco*ck
Looks like a great recipe. If you have evaporated milk, but no condensed milk, just gradually add caster sugar to the evaporated milk. When there is sufficient sugar, the milk will take up the consistency of condensed.
Rebecca Ruse
I am going to try this with coconut flour. I hope it works out as well as the normal recipe.
Naomi Michelle
How did the coconut flour go Rebecca?
blackribbons
Would love to know how the coconut flour went!
Mitch
deleted the sugar and used gf flour, turned out beautifully
Recent comments
Hi there! I have just done a quick google search to look at the type of biscuits sold in South…
Good day IAM in South Africa and we do mot have these cookies in our shop with what can I…
Oh boy… My baby girl’s 8 week shots are coming up on Monday. First time for both of us. Wish…
