Classic Biscuit

by Editorial Staff

Today we are preparing a classic biscuit, which always turns out to be fluffy and tasty.

Summary

Prep Time	15 mins
Cook Time	35 mins
Total Time	50 mins
Course	Dessert
Servings (Default: 5)

Ingredients

Eggs – 5 pcs.
Flour – 130 g
Potato starch – 20 g
Sugar – 150 g

Instructions

Beat eggs at room temperature until smooth.
Add sugar in several steps. The mass will brighten and increase well in volume. Beat eggs with sugar until the mass flowing from the whisk leaves a mark on the surface of the dough for a few seconds.
Add sifted flour mixed with starch.
Gently mix the dough from bottom to top.
Pour the biscuit dough into a split form, the bottom of which is covered with parchment.
We put the form with the dough in the oven, preheated to 175 degrees, for 30-40 minutes. We check the readiness of the biscuit with a wooden skewer – there should be no traces of dough on it.
Turn the form with the finished biscuit upside down. In this position, leave the biscuit to cool for 1 hour – this way the biscuit will not settle.
Using a sharp knife, carefully remove the biscuit from the mold and free it from the paper.
The biscuit is ready! It can already be served with tea or coffee. And if in the future a cake is prepared from the biscuit, then the biscuit must be allowed to stand for several hours.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.