Sweet Biscuits Food

SWEET BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.
• In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
• Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.
• With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).
• Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it's too dry, add more buttermilk.
• Pour the mixed dough out onto a floured surface and pat gently into a rectangle.
• Fold the dough onto itself six times then pat down to 1 inch thick.
• With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again - but just once; reusing any scraps after that will make the biscuits tough.
• Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.
• Optional: After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.

SWEET BISCUITS

Steps:

• I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands.
• In a food processor, combine the flour, sugar, baking powder and salt.
• Cut in the butter until mixture resembles a coarse meal.
• Transfer to a large bowl and make a well in the center of the dry mix.
• Mix together the lemon juice, vanilla, milk and 1 egg.
• Pour into the well and mix only enough to form a dough ball.
• Roll to 1 inch thickness and cut out biscuits with 3 inch biscuit cutter and place on parchment lined baking sheet.
• Whisk together the egg and water to make an egg wash and lightly brush the tops of the biscuits with it. You will only use a small amount of the egg wash.
• Sprinkle turbinado sugar on top of the biscuits.
• Bake at 375 degrees F for 20 minutes or until golden brown.

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
• Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
• Bake in the preheated oven until golden brown, about 20 minutes.

EASIEST EVER BISCUITS

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.