Round Biscuits

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Pour the water and melted butter into a medium saucepan and bring to a boil over medium-high heat.

Remove from heat and stir in the flour until the mixture forms a stiff dough. Let cool for 2-3 minutes.

Add the eggs one at a time to the dough, beating well after each addition until fully incorporated and smooth.

Stir in vanilla or a pinch of grated lemon peel for flavor.

Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 1.5 inches across) onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 20-25 minutes until the biscuits are golden brown and puffed, with dry, crisp exteriors.

Cool the biscuits on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.