Osmania Biscuit

1. 1
   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.

2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

6. 6
   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.
7. 7
   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.
8. 8
   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.

9. 9
   serve

   Serve with hot chai.

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