CRUNCHY OAT BISCUITS
If you like crunchy biscuits these are well worth a try. Always popular with my friends at the windmills. They are very easy to make but please ensure you space the mixture on the baking trays as advised below - they spread out significantly during cooking.
Provided by Merry Miller
Categories Breads
Time 45m
Yield 18-20 biscuits
Number Of Ingredients 7
Steps:
- Pre-heat oven to Cool (300°F, 150°C, gas mark 2).
- Cover 2 baking trays with silicon or parchment paper.
- Stir together the flour, bicarbonate of soda, oats and sugar.
- Over gentle heat, melt together the butter, syrup and milk.
- Pour the fluid into the flour mixture and mix well.
- Take rounded teaspoons of the resultant mix and roll in the hands to form a small ball.
- Place the balls of mixture 4 inches apart on the baking trays and slightly flatten the balls.
- Bake for 25 to 30 minutes.
- Cool on the trays for 2 to 3 minutes to allow the biscuits to become firm.
- Lift the biscuits off the lining paper with a fish-slice and place on wire trays to finish cooling.
- Once cool, place in an air-tight tin to keep the biscuits crunchy.
Nutrition Facts : Calories 73.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 70, Carbohydrate 8.9, Fiber 0.5, Sugar 5.1, Protein 0.7
CRUSTY DINNER BISCUITS
These biscuits bake up with golden crusty outsides and moist and tender vegetables dish we both enjoy.-Sharon McClatchey, Muskogee, Oklahoma
Provided by Taste of Home
Time 25m
Yield 6 biscuits.
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, baking powder and salt. Combine milk and oil; pour over dry ingredients and stir just until moistened., Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on a greased baking sheet. , Brush tops with cream if desired. Bake at 425° for 13-15 minutes or until golden brown. Serve warm with butter and/or honey.
Nutrition Facts :
CRUSTY BUTTERMILK BISCUITS
Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator-here we have an all-butter version that comes in smaller portions-just perfect for a big gathering. Lastly, A blend of two different flours, whole wheat and cake, create an ultra-crisp crust and a melt-in-your-mouth crumb that is ideal for jams and gravies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes about 35 biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F. In a large bowl, whisk together both flours, baking powder, and salt until thoroughly combined. Using your fingers, quickly work in butter, rubbing between your fingers to flatten as you go. (Roughly half of butter should have the consistency of very coarse meal; the rest should be in largish flattened pieces.) Make a well in mixture; pour in buttermilk. Stir quickly just until dough is well moistened and just beginning to form a mass. (It will be very wet and sticky.)
- Turn out dough onto a generously floured board or biscuit marble; sprinkle just enough flour over it to make it easy to handle. Knead quickly, without applying too much pressure as you fold. (The goal is to develop structure quickly without deflating.) Once it forms a cohesive dough, move to side of board; scrape up kneading flour.
- Sprinkle a fresh, light dusting of flour on board. (Do not flour top of biscuit dough.) Flouring only hands and rolling pin as needed, roll out dough approximately 1/2 inch thick. With a floured fork, pierce all the way through at 1/2-inch intervals. Using a 1 3/4-inch round cutter, stamp out biscuits (without rotating cutter); place them on parchment-lined baking sheets, almost touching. Gather and reroll scraps; punch out and place more rounds. Bake until biscuits are puffed slightly and brown, 12 to 15 minutes. Serve warm.
CRUNCHY BISCUITS
For a quick complement to the effortless main dish, Traci bakes Crunchy Biscuits. Convenient refrigerated biscuits get a tasty treatment when topped with crushed corn chips. "They couldn't be easier," she promises.
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 3
Steps:
- Arrange biscuits in greased 8-in. round baking pan. Brush with butter. Sprinkle with corn chips and gently press into the dough. Bake at 400° for 14-16 minutes or until golden brown.
Nutrition Facts :
CRUNCHY CHEESE BISCUITS
Make and share this Crunchy Cheese Biscuits recipe from Food.com.
Provided by Felix4067
Categories Breads
Time 18m
Yield 40 biscuits
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Grease baking sheet.
- Combine all ingredients in large mixing bowl; mix well.
- Using hands, shape dough into small balls.
- Place balls on baking sheet about 1 1/2 inches apart, flatten using palm of hand or the bottom of a drinking glass.
- Bake at 375 degrees for 8 to 10 minutes.
- Cool slightly on wire racks before serving.
Nutrition Facts : Calories 70.9, Fat 4.2, SaturatedFat 1.6, Cholesterol 5.9, Sodium 72.5, Carbohydrate 6.1, Fiber 0.2, Sugar 0.1, Protein 2.2
SYRUP CRUNCHIES
Keep the kids happy when they come home from school with these crunchy biscuits
Provided by Good Food team
Categories Afternoon tea, Treat
Time 35m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a few baking trays with baking parchment. Melt the butter, condensed milk and syrup in a large saucepan.
- Very roughly crush the cornflakes in a bowl with your hands, then stir in the oats, flour, custard powder and bicarb, and mix really well.
- Once everything in the pan has melted, take it off the heat and stir in the dry ingredients. Roughly scoop heaped tablespoonfuls of the mixture onto the baking sheets. Crumble over a few more cornflakes, then squash to flatten a bit with your hands. Bake for 12-15 mins until golden. Cool on a wire rack.
Nutrition Facts : Calories 263 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.76 milligram of sodium
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