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Border Butter Flake Biscuits
Tested by Imperial Sugar
Vintage Recipe
Border Butter Flake Biscuits
Recipe Review
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These Border Butter Flake Biscuits are perfect to serve at breakfast or brunch. This vintage recipe makes biscuits with a natural and full flavor. They aren't as flaky as a non-egg containing biscuit, but still have a very pleasant crunch on the edges. 

Prep time
Bake/Cook time
0:12 to 0:14
About 12 - 15 biscuits
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Border Butter Flake Biscuits
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:12 to 0:14
Yield :
About 12 - 15 biscuits


  • 1 cup unsalted butter, cold
  • 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  • 2 cups all-purpose flour*
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 large eggs, beaten with milk below
  • 1/3 cup milk, cold

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 425°F.
  2. Sift together flour, baking powder and salt into mixing bowl. Grate very cold butter onto large eyes of a box grater directly into flour mixture. Attach paddle attachment.
  3. Mix on medium speed until mixture resembles coarse crumbs. Add egg-milk mixture at once and mix until dough just starts to form together. Do not over mix!
  4. Remove from bowl and gently press dough together to make it better combined. Roll dough on a lightly floured surface about 1/2-inch thick. Using a biscuit cutter, cut very close together minimizing waste. Place on a parchment lined or buttered cookie sheet.
  5. Bake until pale golden, about 12-14 minutes, baking time will depend on thickness of biscuits.


These biscuits are made with eggs and have a fuller flavor and a different texture than regular biscuits.

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