BISCUITS ROSES
Guillaume Portier, a pastry instructor at La Cuisine Paris cooking school, encouraged me as I was trying to recreate Biscuits Rose de Reims, pink sugar-topped cookies that were once dipped into champagne, the most famous export from the French city of Reims. I kept making delicious cookies, but none of my batches matched the storebought, which used ammonium carbonate (best known as smelling salts) to give them crackle and shelf-life. Guillaume told me to stop striving for a replica, reminding me that if what we baked at home lasted forever, we'd be deprived of the pleasure of making pastries again and again. These cookies will hold for a week or so if you keep them in a sealed tin. After that, you can look forward to the pleasure of making another batch. A word on piping: If you don't have a piping bag, use a zipper-lock plastic bag. Fill with batter, seal and cut a 1-inch diameter opening in a corner.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 1h10m
Yield About 16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk the flour, cornstarch, baking powder, baking soda and salt together.
- Working with an electric mixer fitted with a whisk, beat the egg whites at medium speed until opaque. Increase the speed to high, and add half the sugar (1/4 cup), 1 tablespoon at a time, until you have a stiff-peaked, glossy meringue. Transfer to another bowl (if necessary), and put the yolks in the original bowl (no need to wash it). Beat the yolks, the remaining sugar and the vanilla on medium-high speed for 5 minutes, scraping as needed, until pale and thick. Add enough food coloring to tint the batter deep pink, if you'd like.
- Turn the meringue out over the yolks, and working with a flexible spatula and a gentle hand, fold the 2 mixtures together until almost combined. Fold in half the dry ingredients, and when almost blended, add the rest, and finish incorporating - check the bottom of the bowl for lurking flour. If you're using parchment paper, use a little of the mixture to "glue" the four corners to the baking sheet.
- Scrape batter into a piping bag with about a 1-inch opening (no tip needed). Pipe out roughly 4-by-1-inch fingers, spaced at least 1 inch apart. Sift confectioners' sugar generously over the cookies, leave 5 minutes, then repeat.
- Bake for 6 minutes, then rotate the pan, and bake 6 minutes more. Turn off the oven, prop the door open a crack (I use a wooden spoon) and let the biscuits dry for at least 30 minutes (or for up to 2 hours). Serve now, or store in an airtight container. They'll hold for 1 week.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 10 grams, TransFat 0 grams
SMOTHERED CHICKEN AND BISCUITS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings; about 12 biscuits
Number Of Ingredients 18
Steps:
- For the chicken: Heat the oil in skillet over medium heat.
- Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown the chicken on each side and remove from skillet. Add the vegetables to the skillet and saute until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes.
- For the biscuits: Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and mix together until the mixture resembles coarse crumbs.
- The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter.
- Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Serve with the chicken.
- Mix all the ingredients together and store in an airtight container for up to 6 months.
RICH TEA BISCUITS
Found this recipe in Jean Pare's "Company's Coming" cookbook. I've made baking powder biscuits before, but not with cream of tarter in the recipe.
Provided by Boyz 5
Categories Breads
Time 30m
Yield 10 biscuits
Number Of Ingredients 7
Steps:
- Put first 5 ingredients in bowl.
- Stir thoroughly.
- Cut in butter until crumbly.
- Pour in milk.
- Stir quickly to combine.
- Dough should be soft.
- Turn out on lightly floured surface.
- Knead gently 8-10 times.
- Roll or pat 1/2 to 3/4 inch thick or half the thickness you want the baked product to be.
- Cut with small round cookie cutter.
- Place on greased cookie sheet close together for soft sides or apart for crisp sides.
- Bake in 450 degrees oven for 12 to 15 minutes.
- Brushing biscuits with milk before baking will produce a pretty brown top.
- Makes 10.
Nutrition Facts : Calories 199.1, Fat 10.3, SaturatedFat 6.4, Cholesterol 27.8, Sodium 471.4, Carbohydrate 23.3, Fiber 0.7, Sugar 2.6, Protein 3.5
CANADIAN TEA BISCUITS
A delicious recipe with a mingling of melt-in-your-mouth flavor!
Provided by Allie K
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
- Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 34.5 g, Cholesterol 13.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 5.4 g, Sodium 707.4 mg, Sugar 2.1 g
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