SUPER SIMPLE BISCUITS
This super simple recipe will have warm biscuits on your table in a jiffy! Best served warm... add some Cheddar cheese and garlic powder if you like. Yummm!
Provided by Katie-Kate
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the flour, butter, and sour cream together in a bowl until blended. Scoop the batter into ungreased cupcake tins.
- Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 16.3 g, Cholesterol 49.1 mg, Fat 19.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 12.2 g, Sodium 383.7 mg, Sugar 0.1 g
EASIEST EVER BISCUITS
The simplest biscuits you and the kids will ever bake. We've stamped clean toys into these to decorate them - try your own favourite patterns
Provided by Lulu Grimes
Categories Snack, Treat
Time 30m
Yield makes 24
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
- Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
- Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.
Nutrition Facts : Calories 161 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
SUPER-EASY SHORTBREAD (3 INGREDIENTS)
The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's. It was the first shortbread recipe I ever made, and I've never found a better one. The ingredients are so basic and easy that you'll soon have them memorized. Other recipes don't seem to produce the same perfect texture and flavor. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. I tend to overbake them a bit because I like shortbread very crisp. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. You nearly always have the ingredients on hand. Now you'll never need to buy (delicious but expensive) Walker's shortbread again!
Provided by TapestryThreads
Categories Drop Cookies
Time 55m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 300°.
- Cream butter and sugar together.
- Add flour and mix till texture is like clay.
- Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
- Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
- Let stand for 5 minutes, then cut into 24 squares while warm.
- Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
- Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
- Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
- Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
- Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
- Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SUPER EASY & QUICK BISCUITS
I've been making biscuits this way for years and I always get raves about them. They are so easy that it's almost criminal to accept the praise. These are great for Biscuits and Gravy or with Chicken a la King or just to serve on the side. They are lighter in calories and fat than most biscuits due to the yogurt. ** Good for...
Provided by Teresa Jacobson
Categories Biscuits
Time 30m
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 450 degrees F.
- 2. In a large bowl, combine Bisquick and yogurt (you may need a little extra Bisquick if the dough is sticky.)
- 3. Sprinkle your flat surface with Bisquick, knead dough about 5 times on prepared surface. Roll out to 1/2 inch thickness. Cut with biscuit cutter or a glass dipped in Bisquick. Place on an ungreased cookie sheet.
- 4. Bake in preheated oven for 8-10 minutes. Serve immediately.
- 5. Nutrition info--- per biscuit calories 99 fat 3.2g 0.8g saturated cholesterol 0 sodium 279mg total carbs 14.8g dietary fiber 0.7g Sugars 3.9g protein 2.6g
- 6. *** You can easily add ingredients to this to make different tasty biscuits ie. cheddar cheese, Italian herbs, or try a flavored yogurt for a lovely breakfast biscuit! I love these with lemon yogurt!
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
DROP BISCUITS
Quick, easy Drop Biscuits. Tender, fluffy, and completely fuss free! So simple to whip up and they turn out perfectly every time.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Place a rack in the center of your oven and preheat to 450 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. (If adding any herbs, garlic powder, or black pepper, do it here.)
- Scatter the cold butter pieces over the top. With a pastry blender (or my favorite, your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
- In a separate bowl or large measuring cup, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
- Drop the batter by spoonfuls onto a cookie sheet. I like to use a muffin scoop for this-you'll have 9 large or 12(ish) more moderately sized biscuits total. Bake for 10 to 13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.
Nutrition Facts : ServingSize 1 biscuit, of 12, Calories 123 kcal, Carbohydrate 17 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Fiber 1 g, Sugar 2 g
EASY BISCUITS
This three-ingredient recipe gets biscuits on your table in a quick and easy manner for when you need biscuits now!
Provided by Brenda
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
- Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 18.3 g, Cholesterol 1.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 306 mg, Sugar 1 g
QUICK BLUEBERRY BISCUITS
Quick Blueberry Biscuits - only 4 ingredients and ready in 15 minutes!!! Seriously delicious! Bisquick, sugar, blueberries, and buttermilk. Top with a quick powdered sugar and milk glaze if desired. These are a favorite any day of the week! #biscuits #blueberries #breakfast
Provided by Plain Chicken
Categories Breakfast
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF.
- Stir together bisquick, sugar and buttermilk until soft dough forms. Fold in blueberries.
- Scoop dough with large cookie scoop or ice cream scoop onto ungreased cookie sheet.
- Bake 9-12 minutes or until golden brown.
- Combine powdered sugar and milk. Drizzle over biscuits.
RECIPE BISCUIT RECIPE FOR BASIC BISCUITS
Biscuit Recipes that are tried, tested and just work over and over and over are gold! Who agrees? Bookmark this Biscuit Recipe and then any time you just want to throw together a quick batch, you can whip out this Biscuit Recipe and know you're onto a winner. The best thing about this biscuit recipe is that it's versatile. You can add pretty much whatever you like (just don't add too much of a good thing) and your biscuits will be gobbled up. We're thinking you might want to double this biscuit recipe every time you bake. OR split the batch between two containers and hide one. Because if your house is anything like ours, home made biscuits never last long! It's hard to resist a good biscuit ... Give this super easy biscuit recipe a try! With this super easy and versatile biscuit recipe, you can spice up your bickies with almost anything! Add some cocoa powder for a bit of extra chocolatey goodness, a handful of chocolate chips or some dried fruit to sweeten them up! Even leave them completely plain and have it with a cup of tea. You could dip half the biscuit into melted chocolate if you want to be really fancy or dust with cinnamon and sugar before you bake. This biscuit recipe gives you a batch of biscuits that are an excellent addition to any occasion! Chuck them in the kid's school lunches, or serve them up for your friends with a cuppa! Allergies in the family? Not a problem! Substitute the butter for any dairy-free spread, or use gluten-free self-raising flour instead! Once you've tried this Biscuit Recipe, we'd love to hear your thoughts in the comments below. Or if you have a favourite recipe of your own, we'd love you to share it with us. Simply POST YOUR RECIPE and we'll share it with thousands of other Mums who say "Thank You So Very Much!" If you like to have a few biscuit recipes up your sleeve, you might like to try some of these: Arnott's Famous Monte Carlo Biscuits Amaretti Biscuits YoYo Biscuits Bluey and Bingo Biscuits The Best Anzac Biscuits
Provided by mrsharrison
Yield makes 30
Number Of Ingredients 4
Steps:
- Preheat oven to 190 degrees. Prepare baking tray with cooking oil spray and baking paper.Cream butter and sugar (in your kitchen mixer or with beaters) until it is light and fluffy.Beat in egg. Mix in self-raising flour slowly using dough attachment or by handRoll small balls of dough in your hand and place on baking tray. Flatten with a fork.Bake for 12-15 minutes
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