Mary Berry Fork Biscuits are made with three simple store-cupboard ingredients: butter, sugar, and self-raising flour. The result is a delicate, melt-in-the-mouth biscuit with a signature ridged pattern that looks traditional and inviting. They are the ultimate quick bake for unexpected guests, taking minutes to assemble and offering a nostalgic, buttery crumb that is perfect for dunking.
Mary Berry Fork Biscuits Ingredients
- 100g (4 oz) Butter: Softened. It is crucial that the butter is very soft so it mixes easily with the dry ingredients without needing to add liquid.
- 50g (2 oz) Caster Sugar: Plus a little extra for sprinkling on top (optional).
- 150g (5 oz) Self-Raising Flour: This gives the biscuits a slight lift and a tender, crumbly texture.
- Flavor Variations (Optional):
- Lemon: Add the finely grated zest of half a lemon.
- Chocolate: Replace 25g (1 oz) of the flour with cocoa powder.
How To Make Mary Berry Fork Biscuits
- Preheat the oven: Preheat the oven to 180°C (160°C Fan/350°F/Gas 4). Lightly butter two baking trays or line them with baking parchment.
- Cream the butter: Place the softened butter and the caster sugar into a large mixing bowl. Beat them together vigorously with a wooden spoon or an electric mixer until the mixture is pale, light, and fluffy. If adding lemon zest, stir it in now.
- Form the dough: Sift the self-raising flour into the bowl. Stir the flour into the butter mixture until it starts to clump together. Use your hands to gently bring the mixture together into a smooth ball of dough. Do not overwork it, or the biscuits will be tough.
- Shape the biscuits: Pinch off small pieces of the dough (about the size of a walnut) and roll them into 16 even-sized balls between the palms of your hands. Place the balls onto the prepared baking trays, spacing them well apart to allow for spreading.
- Press the pattern: Dip a table fork into a glass of cold water (this prevents sticking). Gently press the fork down onto the center of each dough ball to flatten it slightly and leave the impression of the tines. Repeat for all biscuits.
- Bake the batch: Place the trays in the preheated oven and bake for 12 to 15 minutes. The biscuits are done when they are a very pale golden color. Do not let them brown too much.
- Cool the biscuits: Remove the trays from the oven. Leave the biscuits on the baking trays for 5 to 10 minutes to firm up (they will be very soft and fragile while hot). Transfer them to a wire rack to cool completely.
Recipe Tips
- Butter Temperature: The consistency of the butter is the key variable here. If it is too hard, the dough won’t bind. If it is melted, the biscuits will spread into puddles. Room temperature soft butter is perfect.
- The Wet Fork: Dipping the fork in water (or flour) between every single press is essential. If you skip this, the dough will stick to the fork and pull the biscuit apart when you lift it.
- Flavor Twist: Mary often splits the dough in half to make two varieties from one batch—adding cocoa to one half and lemon zest to the other.
- Watch the Color: These are meant to be pale biscuits. Keep an eye on them after the 10-minute mark. If they get dark brown edges, the delicate flavor is lost.
What To Serve With Fork Biscuits?
These buttery morsels are designed for the tea break. Serve them alongside a pot of Earl Grey or a mug of hot chocolate for a comforting snack. They are also dainty enough to be served on a saucer next to a dessert like lemon posset or chocolate mousse to provide a crunchy textural contrast.
How To Store Leftovers Fork Biscuits?
- Room Temperature: Store the cooled biscuits in an airtight tin or container. They will keep fresh and crisp for up to 3-4 days.
- Freeze: You can freeze the unbaked dough balls. Freeze them flat on a tray, then bag them up. Bake from frozen, adding a couple of minutes to the cooking time. Baked biscuits also freeze well for up to 1 month.
Fork Biscuits Nutrition Facts
- Calories: ~85 kcal
- Fat: 5g
- Carbohydrates: 9g
- Protein: 1g
- Nutrition information is estimated per biscuit based on 16 servings.
FAQs
If you only have plain flour, add 1 1/2 level teaspoons of baking powder to the 150g of flour. Without the raising agent, the biscuits will be hard rather than crumbly.
This usually happens if the butter was too warm or oily when mixing, or if the oven wasn’t hot enough when they went in.
Caster sugar is best because its fine crystals dissolve into the butter quickly. Granulated sugar will leave the biscuits with a gritty, crunchy texture, though some people prefer this.
Try More Recipes:
- Mary Berry Banoffee Pie Recipe
- Mary Berry Cauliflower Soup Recipe
- Mary Berry Rhubarb Cheesecake Recipe
Mary Berry Fork Biscuits Recipe
Description
A classic biscuit recipe that produces tender, melt-in-the-mouth cookies with a traditional fork mark.
Ingredients
Instructions
- Preheat the oven: Set oven to 180°C and line baking trays.
- Cream the butter: Beat butter and sugar until pale and fluffy.
- Form the dough: Stir in flour and bring together into a ball.
- Shape the biscuits: Roll into 16 walnut-sized balls.
- Press the pattern: Dip a fork in water and flatten each ball.
- Bake the batch: Bake for 12-15 minutes until pale gold.
- Cool the biscuits: Let set on trays for 5 mins before moving.
Notes
- Ensure butter is very soft to mix easily without liquid.
- Dip the fork in water to prevent sticking to the dough.
- Do not overbake; they should remain pale for the best texture.
