Homemade Polvilho Biscuit: Grandma’s Secret, Melts in Your Mouth

Hello, everyone, today we’re going to learn how to make Polvilho Biscuit using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Homemade Polvilho Biscuit

The bakery-style polvilho ring is a comforting recipe filled with memories, passed down from my grandmother and rich in family tradition. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

2 small eggs or 1 ½ eggs
⅓ cup of oil (100 ml)
⅓ cup of whole milk (100 ml)
⅓ cup of hot water (100 ml)
14 ounces of sour cassava starch (400 grams)
1 level tablespoon of salt

Instructions:

First, in a bowl, combine the sour tapioca starch, salt, and hot water, stirring well with a spoon.

Then, add the milk and mix thoroughly to blend the ingredients. Next, incorporate the oil, stirring again until you achieve a smooth mixture.

To adjust the dough’s texture, start by adding one egg, beaten with a fork, and mix well. After that, add another egg or just half, as needed, until the dough reaches a sticky yet firm consistency.

Afterwards, using two tablespoons, portion the dough onto two glass baking dishes, shaping two circles.

Lastly, bake in a preheated oven at 356 °F (180 °C) for a few minutes, until the bread rings turn golden.

Finally, remove from the oven, let them cool slightly, and serve. Enjoy your delightful bakery-style tapioca starch bread rings!

Tips:

Dough Consistency: If the dough feels too dry after adding the eggs, add small amounts of water or milk to achieve the desired texture.
Flavor Variations: Besides Parmesan cheese, try adding dried herbs such as oregano or rosemary for a more aromatic version.
Storage: Keep the bread rings in a sealed container to maintain their crisp texture for several days.