BISCUITS 3
Save time and NO mess...Bake Biscuits in muffin tins, instead of
rolling
them out.
CHOCOLATE GRAVY FOR BISCUITS
1 c. sugar
1/4 c. cocoa
1/2 c. flour
1/2 stick butter
3 c. milk
Mix the first 3 ingredients very well. Add melted butter and mix. Put the pan on heat and slowly add milk stirring as you add the milk. Cook stirring constantly until thick like gravy. Serve with biscuits.
CHOCOLATE BISCUITS 1
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup light cream
Heat oven to 425 degrees F.
Measure out all ingredients. Then mix flour, sugar, baking powder, cocoa and salt in a bowl and mix thoroughly. Gradually add the cream, mixing with a spoon until mixture holds together.
Lightly knead dough on a lightly floured board for about one minute. Spread out with a rolling pin to about 3/4 inch thick. Cut with a biscuit cutter and place onto a lightly greased baking sheet. Bake for about 15 minutes, then cool.
CHOCOLATE BISCUITS 2
1/3 cup instant hot cocoa mix
1/3 cup white sugar
2 eggs
1 1/2 teaspoons baking powder
1 cup rolled oats
1 cup all-purpose flour
1/3 cup milk
2 tablespoons butter
Preheat oven to 350 degrees F. Lightly grease a baking sheet.
Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.
Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.
Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.
DEEP DARK CHOCOLATE FUDGE BISCUITS
7 1/2 ounces flour
2 ounces cocoa powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces chocolate broken in 16 pieces
4 ounces chocolate, unsweetened broken in 8 pieces
12 ounces brown sugar, light
6 ounces butter, unsalted
3 each eggs
1 teaspoon vanilla extract
1 1/2 pounds chocolate chips
Preheat the oven to 325F.
Sift together the flour, cocoa powder, bicarbonate of
soda, and salt. Set aside.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the plain and the unsweetened chocolates in the top half of the double boiler. Tightly cover the top with cling film and allow to heat for 12 to 15 minutes. Remove from the heat and stir until smooth. Keep at room temperature
until needed.
Place the soft light brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down the bowl and beat on high for an additional 30 seconds. Scrape down the bowl. Add the eggs, one at a time, while beating on medium, and stopping to scrape down the bowl after incorporating each addition. Add the vanilla essence and beat on medium for 30 seconds. Add the melted chocolate and beat on low for 10 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour, cocoa powder, bicarbonate of soda, and salt, and the chocolate chips, and beat on low until thoroughly combined - about 20 to 30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula.
Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of batter per biscuit onto each of 2 non-stick baking sheets.
Place the biscuits on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to bottom about halfway through the baking time.
Allow the biscuits to cool for 5 to 6 minutes on the baking sheets. Transfer the biscuits to a cooling rack to thoroughly cool before storing in a sealed plastic container.
BANANA WHOLE WHEAT BISCUITS
1/2 cup All-Purpose Flour
1/2 cup whole wheat flour
1 tsp. sugar
1 tsp. Baking Powder
1/8 tsp. Baking Soda
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Nutmeg
1-1/2 Tbs. unsalted butter, softened
1/4 cup ripe banana, mashed
2 Tbs. vanilla lowfat yogurt
1 Tbs. lowfat milk
1/2 cup apricot preserves
Preheat oven to 450°F. Sift together first 7 ingredients
in a food processor or mixing bowl. Cut in butter until mixture
resembles coarse meal. Stir in remaining ingredients, except
preserves, until mixture is moistened. Do not overwork. Transfer
dough
onto a lightly floured work surface. Let stand 5 minutes. Knead
dough
3-4 times. Roll dough out until it is about 1/2 inch thick. Cut
biscuits with cookie cutter and place on lightly oiled baking
sheet. Bake about 8 minutes until biscuits are golden. Serve
with
preserves.
BIRDSEED BISCUITS
2 cups biscuit baking mix
1/2 cup cold water
2 tablespoons margarine
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
Preheat oven to 425F. Form a soft dough with baking mix and
water. Roll out
the dough to 3/4" thickness and cut it into shapes with cookie
cutters.
Using a straw, punch a hole in the top of each cookie.
Melt the margarine and brush over dough. Sprinkle the seeds and
nuts onto
the dough and press it in FIRMLY with a fork. Bake for 15-20
min., or until
light brown. When cool, thread brightly coloured ribbon through
the hole and
hang in a tree.
*RED LOBSTER CHEESE BISCUITS
Dough:
1 1/4 lbs. Bisquick
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquick and cheese, blending in a mixing bowl. Mix until dough is firm. Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.
RED LOBSTER CHEESE BISCUITS`2
2 cups buttermilk baking mix (like Bisquick or Jiffy)
2/3 cup milk
1/2 cup shredded sharp or extra sharp cheddar cheese
1/4 cup butter (no substitute)
1/4 - 1/2 tsp garlic powder (to taste)
Preheat oven to 450°. In a mixing bowl combine the buttermilk baking mix, milk and shredded sharp cheese with a wooden spoon until a soft dough forms. Beat vigorously for 30 seconds. Drop the dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until the biscuits are golden brown in color. While the biscuits are baking, combine the butter and garlic powder. When the biscuits are done, brush the still warm biscuits with the garlic butter mixture before removing the biscuits from the cookie sheet. Serve the biscuits while still warm. Yield: 10 large biscuits.
CHEDDAR POTATO BISCUITS
2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 cup sharp cheddar, grated
1/4 cup ranch dressing
1 cup mashed potatoes
1 egg, beaten
3/4 cup milk
flour for dusting
Preheat the oven to 425 degrees.
Mix the flour, baking power, salt, and grated cheese together in a large bowl. Set aside.
In another bowl, combine the ranch dressing, mashed potatoes, egg, and mix together. We used a whisk to combine these ingredients.
Make a well in the dry ingredients and pour in the wet ingredients all at once. Stir with a spatula only until mixed. Do not over-mix.
Turn the dough out onto a floured counter and pat the dough with a floured hand into a 3/4-inch thick slab. Use a biscuit cutter to cut rounds. With a thin spatula, move the rounds to greased baking sheet.
Bake for ten to twelve minutes or until they start to brown. Serve hot.
POTATO & RANCH BISCUITS
2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/4 cup ranch dressing
1 cup mashed potatoes
1 egg, beaten
3/4 cup milk
flour for dusting
Preheat the oven to 425 degrees.
Mix the flour, baking power and salt together in a large bowl. Set aside.
In another bowl, combine the ranch dressing, mashed potatoes, egg, and mix together. We used a whisk to combine these ingredients.
Make a well in the dry ingredients and pour in the wet ingredients all at once. Stir with a spatula only until mixed. Do not over-mix.
Turn the dough out onto a floured counter and pat the dough with a floured hand into a 3/4-inch thick slab. Use a biscuit cutter to cut rounds. With a thin spatula, move the rounds to greased baking sheet.
Bake for ten to twelve minutes or until they start to brown. Serve hot.
NUTTY SWEET CARROT BISCUITS
Yield: 2 dozen biscuits
2-3/4 cups flour
1/2 teaspoon ground cinnamon
4 teaspoons baking powder
1/2 teaspoon ground nutmeg
1-1/4 teaspoons salt
3/4 cup chopped pecans or walnuts
2 cups mashed cooked carrots
1 teaspoon vanilla
3/4 cup sugar
1/2 cup (1 stick) butter, melted
Preheat the oven to 450 degrees F. In a large mixing bowl, combine the flour, cinnamon, baking powder, nutmeg, salt, and nuts. In another bowl, combine the carrots, vanilla, sugar, and butter. Add to the flour mixture and blend well. Turn out onto a lightly floured surface and knead slightly. Roll out to a 1/2-inch thickness. Cut with a 2-1/2-inch biscuit cutter and place on a lightly greased baking sheet. Bake for 12 minutes, or until golden brown.
BACON, GREEN ONION, & CHEDDAR BISCUITS
1 1/4 cups self-rising flour
3/4 cup cake flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, plus 2 tablespoons melted
4 strips bacon, rendered and small diced
1/3 cup grated Cheddar
2 tablespoons chopped green onion tops
1 1/4 cups heavy cream
1/4 cup all-purpose flour
Preheat the oven to 425 degrees F.
Sift the self-rising flour, cake flour, baking powder, baking soda, sugar and salt into a large bowl. Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size. Add the bacon, cheddar and green onions to the flour mixture. Pour the heavy cream into the flour mixture and, with your hands or a rubber spatula, stir just until the cream and flour come together to form a dough. Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter. Using a 3-inch round cutter dusted with flour, cut out 6 dough rounds. Be sure to press straight down when cutting the dough (a twisting motion will prevent the dough from rising).
Brush a baking sheet with 1 tablespoon of the melted butter. Place the biscuits on the baking sheet and brush the tops with the remaining tablespoon of melted butter. Bake in the oven for 15 to 20 minutes, or until golden brown. Allow to cool briefly before removing the biscuits from the baking sheet with a metal spatula.
Yield: 6 (3-inch) biscuits
HOME
BREADS
Email: marmac34@yahoo.com
