Kumar Biscuits & Food Products is a business name, not a specific dish or published recipe, so there is no reliable basis for claiming an exact product formula. This practical home-style sweet biscuit recipe makes crisp-edged, tender tea biscuits with flour, butter, sugar, and milk; it is a general baking interpretation, not an official Kumar product recipe.

Ingredients

2 cups (250 g) all-purpose flour, plus a little for rolling
½ cup (100 g) granulated sugar
½ cup (113 g) unsalted butter, softened but not melted
1 large egg (about 50 g without shell), at room temperature
2 tablespoons (30 ml) whole milk, plus up to 1 tablespoon (15 ml) more if needed
1 teaspoon (5 ml) vanilla extract
1 teaspoon (4 g) baking powder
¼ teaspoon (1.5 g) fine salt
1 tablespoon (12 g) coarse sugar, optional, for sprinkling

Instructions

Heat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. Let the butter soften until it gives slightly when pressed, but is not oily or melted.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar with a wooden spoon or hand mixer for 2 to 3 minutes, until creamy and a little lighter in texture.
Beat in the egg and vanilla until evenly combined. The mixture may look slightly curdled; that is fine. Add the dry ingredients in two additions, alternating with the 2 tablespoons of milk. Stir just until a soft dough forms. If it is crumbly and will not hold together when pressed, add the extra milk 1 teaspoon at a time. Avoid adding too much, which can make the biscuits spread.
Turn the dough onto a lightly floured surface and gently bring it together. Roll it to about ¼ inch (6 mm) thick. Cut into rounds or rectangles, gathering and rerolling scraps once. Arrange the biscuits on the lined sheet with about 1 inch (2.5 cm) between them. Sprinkle with coarse sugar if using.
Bake for 12 to 14 minutes, until the edges are lightly golden and the tops look set. The centers should not look wet. Rotate the pan once if your oven browns unevenly. Since the dough contains egg, USDA FSIS guidance sets the safe minimum temperature for egg dishes at 160°F (71°C); for these thin biscuits, use a clean food thermometer on a representative thick biscuit and confirm that temperature while also checking the visual cues.
Leave the biscuits on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They become firmer and crisper as they cool. The recipe makes about 24 small biscuits; the serving count is eight at roughly three biscuits per serving.

Tips

Measure flour by spooning it into the measuring cup and leveling the top, or weigh it. Packed flour can make a dry, tough dough.
Keep the butter softened, not melted. Melted butter often makes biscuits spread thinly and lose their tender crumb.
Handle and reroll scraps as little as possible. Extra kneading develops gluten and can make the biscuits firm.
For a dairy-free version, use a firm plant-based baking stick and unsweetened plant milk. Soft tub spreads can add excess water and cause spreading, so the result may be less crisp.

Serving Suggestions

Serve the biscuits fully cooled with black tea, coffee, or a glass of milk. They are good plain, or with a thin layer of butter, jam, or honey. For a simple dessert, add fresh fruit and a spoonful of whipped cream. If serving them alongside a sweet drink or rich dessert, keep the toppings light so the biscuit’s buttery flavor remains noticeable.

Variations

For a gently spiced batch, add ½ teaspoon (1 g) ground cardamom or cinnamon to the dry ingredients. For a citrus note, mix in 1 teaspoon (2 g) finely grated lemon or orange zest. You can replace 2 tablespoons (15 g) of the flour with unsweetened cocoa powder for a mild chocolate version; the biscuits will be darker and slightly less sweet-tasting. To add chopped nuts, use up to ¼ cup (30 g) finely chopped almonds or cashews, and press them lightly into the dough so the biscuits hold together.

For a less sweet biscuit, reduce the sugar to ⅓ cup (67 g). The texture may be a little less tender and the edges will brown less. If you want a crisper finish, roll the dough closer to ⅛ inch (3 mm) and begin checking at 9 minutes; thinner biscuits can brown quickly, so watch the edges rather than relying only on the timer.

Storage and Reheating

Cool the biscuits completely before storing so trapped steam does not soften them. Keep them in an airtight container at room temperature for up to 5 days, away from heat and moisture. If your kitchen is warm or humid, refrigerate them and use within 3 to 4 days; the refrigerator can make them less crisp. Freeze cooled biscuits in a sealed freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature for 30 to 45 minutes.

To refresh biscuits, heat them in a 300°F (150°C) oven for 4 to 6 minutes, then cool briefly before serving. Do not leave the egg-containing dough or baked biscuits at room temperature for more than 2 hours before storing or serving; refrigerate perishable leftovers promptly. Avoid microwaving if crispness matters, as it can make them soft or chewy.

Frequently Asked Questions

Is this the official Kumar Biscuits & Food Products recipe?
No. The name alone does not identify a verified recipe or product specification. This is a clearly labeled home-style sweet biscuit recipe inspired by the general idea of bakery tea biscuits; the company’s actual ingredients and method may differ.

Why did my biscuits spread in the oven?
Butter that was melted or overly soft, too much milk, or a warm dough can cause spreading. Measure the ingredients carefully and, if the dough feels sticky, chill it for 15 minutes before rolling. Chilling is optional and would add that time to the total preparation time.

Can I make the dough ahead?
Yes. Wrap the dough airtight and refrigerate it for up to 24 hours. Let it sit at room temperature just until it is workable, usually 10 to 15 minutes, then roll and bake. Do not leave raw egg dough out for more than 2 hours in total.

How do I know the biscuits are done?
Look for set tops and lightly golden edges; a pale top is normal. For the egg-containing recipe, check a representative biscuit with a clean food thermometer and follow the USDA FSIS safe minimum of 160°F (71°C) for egg dishes. Do not wait for the whole biscuit to become deeply browned, or it may turn dry.

Can I use self-rising flour?
Yes, but omit both the baking powder and salt, since self-rising flour already includes leavening and salt. Different brands vary, so the dough may need a small adjustment in milk; add it a teaspoon at a time until the dough just holds together.

Can I make these without an egg?
The egg helps bind the dough and contributes to its texture, so an exact one-for-one swap may change the result. A commercial egg replacer can work when used according to its package directions, but expect a slightly different crumb. Avoid adding extra milk as a direct replacement, since too much liquid can make the biscuits spread.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Kumar Biscuits & Food Products: Bakery-Style Biscuits