Growing up, the cookie jar in our home was never empty — and more often than not, it was full of Biscoitos. This Biscoitos recipe has been a part of our family for as long as I can remember, and I truly believe that once you try them, you’ll understand why. They are made year round and are always a great idea to enjoy with a good cup of coffee or tea. I hope you enjoy these biscuits with your family, and when you do, make sure to enjoy one for me too! xoxo
What Are Biscoitos?
Biscoitos are traditional Portuguese biscuits that have been a staple in Azorean homes for generations. The name simply means “biscuits” in Portuguese, but these are no ordinary cookie. They are lightly sweet, slightly crisp on the outside, and made with simple pantry ingredients — flour, eggs, butter, cream, and a touch of lemon zest. You’ll find them shaped into wreaths or small rounds, and they hold up beautifully in a cookie jar for days. Whether you grew up eating them or you’re discovering them for the first time, Biscoitos are the kind of treat that feel like home.
How to Make This Recipe
This recipe comes together in two stages. First, you make a dry flour mixture with baking powder and salt, then separately cream the butter, lard, sugar, and eggs until light and fluffy. Adding the heavy cream and lemon zest brings everything together before you combine the wet and dry mixtures into a dough. The key is knowing when to stop the mixer — once the dough gets too firm, finish kneading by hand. From there, it’s all about shaping. Roll the dough into small balls or wreaths, place them on your baking sheet, and bake at 350°F for 15 to 20 minutes until golden.
Tips for the Best Biscoitos
- Use room temperature butter and lard. Cold fat won’t cream properly. Take both out at least 30 minutes before you start.
- Don’t skip the lemon zest. It’s subtle but it’s what gives these biscuits their signature flavor. Use a fresh lemon, not bottled juice.
- Knead by hand at the end. Once the dough stiffens, the mixer can’t do the job. Switch to hand kneading — it only takes a few minutes and gives you the right texture.
- Keep your shapes consistent. Uniform size means even baking. If some are thick and some are thin, you’ll have a mix of overdone and underdone on the same pan.
- Use a good heavy baking sheet. A quality pan distributes heat evenly and prevents the bottoms from burning. I bake with Wilton sheets and pans — here’s one I recommend.
- Don’t overbake. Pull them when they’re just golden. They firm up as they cool, so if they look slightly underdone in the oven, that’s usually right.
- This recipe makes 4 dozen. If that’s too many, the recipe cuts in half easily.
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Serving and Storing
Biscoitos are best enjoyed with a strong cup of coffee or a cup of tea — that’s the Azorean way. They keep well at room temperature in a sealed cookie tin or airtight container for up to a week, which makes them a great make-ahead treat for the holidays or for gifting. They also freeze well; just place them in a zip-lock bag and pull out what you need.
Biscoitos
- Cook Time: 15-20 minutes
- Total Time: 0 hours
- Yield: 4 dozen bisquits 1x
- Category: Baked Goods
Ingredients
8 cups of flour
2 cups of heavy cream
2 cups of sugar
4 large eggs
2 teaspoons of baking powder
1 1/2 cup of butter *have at room temperature
1 tablespoon of lard/shortening *have at room temperature
1 teaspoon of salt
Zest of 1 lemon
Instructions
1. In an extra large bowl combine the flour, baking powder and salt. Mix well and leave aside.
2. In a separate large bowl, using a hand mixer, cream together the 3 sticks of butter and lard/shortening. Mix in the sugar and eggs and beat together at a high speed until creamy.
3. Add the heavy cream and beat for another 2 minutes. Once everything is well incorporated, mix in the lemon zest and leave aside.
4. Next, make a well in the bottom of the bowl of flour by pushing the flour to the sides of the bowl. Then, slowly pour the creamy mixture in to the well. Using a mixing spoon, start blending them together until the dough gets too hard and then you will need to knead the rest by hand.
5. Take the dough out of the bowl and place on to a floured surface and continue to knead until you can form the dough into a large ball. Now start and take pieces of dough and roll out into a small size ball or into shapes such as a wreath. Whichever shape is up to you! There is no right or wrong here.
6. Place in oven for 15-20 min +/- depending on your oven, or until there a golden color.
Notes
Pumpkin Spice variation: Sometimes in the fall I add 4 tablespoons of pumpkin spice to the above recipe for a very yummy treat! If you need pumpkin spice, you can buy it here!
If you don’t need a full batch of biscuits, you can cut the recipe in half.
I just finished watching your show and you made these biscuits with a man in Portugal. I remember them as a small child. My own grandmother made them but she came from Avellino, Italy. They weren’t too sweet but so enjoyable with a cup of coffee or tea at midday. A light snack or pick me up. Thank you…you brought back memories of these marvelous cookies.
thanks for this recepie i never made it before but i sure going make it now my family loves it biscoitos