Pakistani Biscuits hold a special place in Pakistani tea culture. From bustling city bakeries to small neighborhood ovens, the aroma of freshly baked biscuits signals comfort, hospitality, and routine. Pakistani biscuits are not overly sweet or fancy, they are simple, crisp, buttery, and perfectly suited for dipping into hot chai.
These traditional tea-time treats have been enjoyed for decades and continue to be loved across generations. Whether it’s a quiet evening at home or guests dropping by unexpectedly, a plate of biscuits and a pot of tea is always enough.
Ingredients Breakdown of Pakistani Biscuit
Pakistani biscuits rely on minimal ingredients, yet each one plays a vital role in flavor and texture:
- All-purpose flour forms the structure, keeping biscuits crisp yet tender
- Butter or ghee adds richness and a signature bakery aroma
- Sugar is kept mild, ensuring biscuits pair well with tea
- Milk or yogurt provides softness and balance
- Baking powder gives a gentle rise without puffiness
- Flavorings such as cardamom, vanilla, or sesame seeds enhance aroma
The simplicity of these ingredients allows the buttery flavor and crisp texture to shine.
You Will Enjoy This: Traditional Bakery Biscuits Pakistani Recipe: Crispy & Buttery Treats
Equipment Needed
- Oven or OTG
- Mixing bowl
- Whisk or spoon
- Rolling pin
- Biscuit cutter or knife
- Baking tray
- Parchment paper or greased tray
- Cooling rack
Preparation of Pakistani Biscuit
Readiness of Ingredients
• Allow the butter or ghee to reach room temperature before starting.
• To measure each ingredient properly, use the proper measuring tools.
• To get rid of any lumps, sift the flour and baking powder together.
Preparing the Dough
• Beat sugar and butter or ghee until smooth and light.
• Gently stir in milk or yogurt as you add it.
• To create a soft dough, slowly incorporate the dry ingredients.
• To preserve the crisp biscuit texture, do not overmix.
Shaping & Resting
• For ten to fifteen minutes, cover the dough.
• During the resting period, preheat the oven to 170–180°C.
• After properly rolling the dough, cut it into biscuit shapes.
Setup of Trays
• Properly oil or line the baking tray.
• Place the biscuits so that there are little spaces between them.
• Add optional garnishes like fork marks or sesame seeds.
Cooking Time Table
| Stage | Time | Details |
| Dough Preparation | 10–15 min | Mixing and resting |
| Rolling & Shaping | 10 min | Cut evenly |
| Baking | 15–20 min | Until golden edges |
| Cooling | 10 min | Essential for crispness |
Step-by-Step Instructions of Pakistani Biscuit
- Cream butter or ghee with sugar until light.
- Add milk or yogurt and mix gently.
- Sift flour and baking powder together.
- Combine dry ingredients with wet mixture to form soft dough.
- Roll dough evenly and cut into desired shapes.
- Place biscuits on baking tray with spacing.
- Bake until lightly golden at edges.
- Cool completely before serving or storing.
Serving Suggestions of Pakistani Biscuit
Pakistani biscuits are best served with hot doodh patti or black tea. They can also be enjoyed with coffee or warm milk. For gatherings, serve them on a simple plate alongside rusks or cake slices for a classic tea spread.
Comparison Table
| Biscuit Type | Texture | Flavor |
| Butter Biscuits | Crisp | Mild, buttery |
| Nankhatai | Soft-crumbly | Rich, aromatic |
| Jeera Biscuits | Crunchy | Savory |
| Coconut Biscuits | Crisp | Lightly sweet |
Tips & Variations of Pakistani Biscuit
- Use ghee for a traditional bakery taste
- Do not overwork dough; it affects crispness
- Sprinkle sesame seeds for extra texture
- Add a pinch of cardamom for aroma
- For savory biscuits, reduce sugar and add cumin
Ingredient Table
| Ingredient | Amount | Purpose |
| Flour | 2 cups | Structure |
| Butter / Ghee | ½ cup | Flavor |
| Sugar | ½ cup | Mild sweetness |
| Milk / Yogurt | 3–4 tbsp | Softness |
| Baking Powder | 1 tsp | Light rise |
| Cardamom / Vanilla | Optional | Aroma |
FAQ’s
Q: Are Pakistani biscuits very sweet?
No, they are mildly sweet to complement tea.
Q: Can ghee replace butter?
Yes, ghee is traditional and adds stronger aroma.
Q: How long do homemade biscuits last?
Up to 2 weeks in an airtight container.
Q: Can I make them eggless?
Yes, traditional Pakistani biscuits are usually eggless.
Nutritional Info (Approx. per biscuit)
- Calories: 120 kcal
- Carbohydrates: 15 g
- Fat: 6 g
- Protein: 2 g
- Fiber: 1 g
Final Thoughts
Pakistani biscuits are simple, comforting, and deeply nostalgic. Their crisp texture, mild sweetness, and buttery aroma make them the perfect companion for tea. These biscuits prove that great taste doesn’t require complicated ingredients—just care and tradition.
Conclusion
From classic butter biscuits to fragrant nankhatai, Pakistani tea-time biscuits continue to be a beloved household staple. Baking them at home allows you to enjoy freshness, authenticity, and the warmth of tradition with every bite.
