Osmania Biscuit
These classic Hyderabad tea biscuits are lightly sweet, gently salty, and wonderfully crisp at the edges with a tender center. They are simple to make at home and taste especially good with a hot cup of chai.
For 12 servings
- prep · ~5 min
Prepare the oven and tray.
Heat the oven to 170°C and line a baking tray with parchment paper so the biscuits bake evenly and lift off easily.
- mix · ~3 min
Mix the dry ingredients.
1.Add all-purpose flour to a mixing bowl.2.Add powdered sugar, baking powder, salt, and crushed cardamom.3.Whisk well so the leavening and flavoring are evenly spread. - mix · ~4 min
Rub in the butter.
Add softened butter to the bowl and rub it into the flour mixture with your fingertips until the mixture looks crumbly and holds lightly when pressed.
TIPKeep the butter soft but not melted, so the biscuits stay tender and flaky. - mix · ~3 min
Bring the dough together.
Add milk little by little and gently bring the crumbs together into a soft dough. Do not knead too much; just press until it holds.
TIPOverworking the dough can make the biscuits hard instead of short and crisp. - rest · ~15 min
Chill the dough.
Cover the dough and chill it for 15 minutes to firm it up, which helps the biscuits hold their shape in the oven.
- assemble · ~5 min
Shape the biscuits.
1.Place the dough on a lightly floured surface.2.Roll it to about 8 mm thickness.3.Cut into small rounds with a biscuit cutter or small glass.4.Arrange the rounds on the lined tray with a little space between them. - bake · ~18 min
Bake until lightly golden.
Bake the biscuits for 16 to 18 minutes until the edges are lightly golden and the tops look set. They should not brown too deeply.
TIPPull them out when the edges just color; they crisp up more as they cool. - rest · ~5 min
Cool the biscuits.
Let the biscuits sit on the tray for 5 minutes, then move them to a rack to cool completely before serving.
- serve
Serve with hot chai.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the softened butter in only until the flour looks sandy; overmixing will make these biscuits less short and delicate.
- 2Add the milk a little at a time, because Osmania biscuit dough should just come together, not feel wet or stretchy.
- 3Chilling for 15 minutes is important here; it keeps the rounds from spreading and helps them bake with neat edges.
- 4Roll the dough evenly to about 8 mm so the centers stay tender while the edges turn crisp.
- 5Bake only until the rims are lightly golden; deep browning will mask the signature sweet-salty balance.
- 6Let them cool fully on a rack before storing, or trapped steam will soften the biscuits.
- 7Store in an airtight tin once completely cool to preserve the classic tea-biscuit crispness for several days.
Adapt it for your goals.
Eggless bakery-style
This version is already naturally eggless, making it ideal for traditional tea-time serving without changing the classic Hyderabadi character.
extra cardamomExtra-cardamom
Increase the crushed cardamom slightly for a more fragrant biscuit if you like a stronger chai-shop aroma.
salt forwardSalt-forward
Add a tiny extra pinch of salt for a more pronounced sweet-salty contrast, closer to some old-school bakery versions.
whole wheat blendWhole-wheat blend
Replace part of the all-purpose flour with whole wheat flour for a nuttier taste and a slightly more rustic texture.
Why this is on our healthy list.
Portion-Friendly Tea Biscuit
These small biscuits are served in modest portions, making them easy to enjoy alongside chai without feeling overly heavy.
Cardamom-Infused Aroma
Green cardamom adds fragrance and depth, so the biscuits taste flavorful without needing many added ingredients.
Simple Ingredient List
Made from basic pantry ingredients like flour, butter, milk, and cardamom, this is a straightforward homemade treat without additives common in packaged biscuits.
Frequently asked questions
The dough was likely overworked or had too much milk. Mix only until it comes together and avoid kneading.
