Can you use normal sugar instead of caster in biscuits?

You can use regular granulated sugar instead of caster sugar in biscuits, but you might need to adjust the recipe slightly. Here's why and how:

Why it matters:

* Texture: Caster sugar is finer than granulated sugar, making it dissolve more quickly in batter, resulting in a smoother, more tender biscuit. Granulated sugar can leave a slightly gritty texture.

* Sweetness: Caster sugar is slightly finer and often slightly less dense than granulated sugar. This means you might need to adjust the amount of sugar to achieve the desired sweetness.

How to adjust:

* Use a bit less: Start with a little less granulated sugar than the recipe calls for, about 1/4 cup less for every cup of caster sugar.

* Pulse in a food processor: If you have a food processor, you can pulse the granulated sugar for a few seconds to make it slightly finer, closer to caster sugar. This helps with dissolving and texture.

* Dissolve first: You can dissolve the granulated sugar in a small amount of liquid from the recipe (like milk or butter) before adding it to the dough. This helps it dissolve more evenly.

Important: Start with the adjustments above, and taste-test the biscuits after baking. You might need to adjust the amount of sugar again depending on your preferences.

Ultimately, using granulated sugar instead of caster sugar in biscuits won't drastically change the results, especially if you make a few adjustments. The texture and sweetness might be slightly different, but it will still be a delicious biscuit.