Name: Mary Berry’s Easy Fork Biscuits
Prep time: 10 min
Cook time: PT-487363H36M9S
Total time: PT-487363H36M9S
Cuisine: British
Ingredients: 100 g (½ cup) butter, softened; 150 g (1 cup) plain (all-purpose) flour + 2 tsp baking powder (or 150 g self‑raising flour); 50 g (¼ cup) caster (fine granulated) sugar; 1 tsp vanilla extract (optional); 50 g dark or milk chocolate, melted (optional, for drizzling)

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A classic British teatime treat—these simple, buttery biscuits are quick to whip up and endlessly customizable, making them perfect for any occasion.

Mary Berry’s Easy Fork Biscuits

Why You’ll Love This Recipe

I love how I can make these with just pantry staples—flour, butter, sugar, and a little baking powder. The dough comes together in just a few minutes, making it ideal for those moments when I want something delicious without fuss. Plus, the biscuits are tender, lightly crisp, and perfect for adding flavors or toppings. Making them always feels like a comforting little ritual.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use:

100 g (½ cup) butter, softened
150 g (1 cup) plain (all-purpose) flour + 2 tsp baking powder (or 150 g self‑raising flour instead)
50 g (¼ cup) caster (fine granulated) sugar
1 tsp vanilla extract (optional)
50 g dark or milk chocolate, melted (optional, for drizzling)

directions

Preheat the oven to 180°C (160°C fan) and lightly butter or line two baking trays.
Beat the softened butter until creamy, then gradually add the sugar until well combined.
Mix in the flour, baking powder (if using), and vanilla (if using) until a smooth dough forms.
Roll the dough into 16 walnut-sized balls, spacing them about 5 cm apart on the trays.
Dip a fork in water and flatten each ball slightly with it to give the biscuits their signature look.
Bake for 15–20 minutes, until the biscuits are a very pale golden.
Transfer to a wire rack to cool completely.
If desired, drizzle melted chocolate over the cooled biscuits and let set for about 30 minutes.

Servings and timing

Makes 16 biscuits
Prep time: 10 minutes
Bake time: 15–20 minutes
Total time: about 25–30 minutes

Variations

I like to switch things up by:

Using self-raising flour instead of plain and baking powder
Adding citrus zest, chocolate chips, dried fruit, or spices
Rolling the dough balls in sugar or sprinkles before baking
Dipping half of each biscuit in melted chocolate for extra indulgence

storage/reheating

I store cooled biscuits in an airtight container:

At room temperature: up to 1 week
In the fridge: up to 1 week
In the freezer: up to 3 months

To reheat, I warm them gently in a 150°C oven for 5–10 minutes to refresh their texture.

FAQs

1. Can I use self-raising flour instead of plain and baking powder?

Yes, I often use 150 g self-raising flour and skip the baking powder. It works perfectly.

2. What’s the best way to prevent the fork from sticking?

I dip the fork in water before pressing it into the dough. It prevents sticking and helps with even flattening.

3. How should I store leftover biscuits?

I keep them in an airtight container, either at room temperature or in the fridge. For longer storage, I freeze them.

4. Can the dough be frozen before baking?

Absolutely. I freeze the shaped dough balls, then bake them from frozen, adding a couple of extra minutes to the baking time.

5. Can I make these gluten-free or vegan?

To make them gluten-free, I use a 1:1 gluten-free flour blend. For a vegan version, I use plant-based butter, and they come out just as tasty.

Conclusion

I always find these fork biscuits to be a lovely, no-nonsense treat—perfect for quiet afternoons or baking with kids. They’re buttery yet light, crisp yet tender, and endlessly adaptable. Whether I stick with the classic version or get adventurous with flavors—or a drizzle of chocolate—the result is always something I’m proud to share (though I might save a few for myself).