MARY'S SWEET DROP BISCUITS
Don't ask me who Mary is, 'cause I don't know! I found this recipe in some hand-written files. These are easy to make (like most biscuits) and taste great with butter and jam, berries and cream, or a slightly sweet dinner dish.
Provided by JenSmith
Categories Breads
Time 22m
Yield 16 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. Cut in shortening with a pastry blender (or 2 knives) until mixture resembles coarse crumbs. Stir in milk and vanilla extract and mix until just combined.
- Drop biscuits onto a cookie sheets (use a 1/4 cup measure and space 2 inches apart).
- Place cookie sheets on 2 oven racks near the center of the oven. Bake biscuits for 12-15 minutes, until they are golden brown, rotating cookie sheets between the upper and lower racks halfway through baking time.
- Serve warm.
VANILLA BISCUITS (COOKIES)
These are the BEST cookies you will ever eat, this is actually a secret recipe that my Granny refused to give up, but after me complaining that it wasn't fair that we only ever got them when we ome home to New Zealand, which isn't ery often, she gave it up, YEY!!! I have it now and I am going to share it
Provided by Perfect Pixie
Categories Dessert
Time 25m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- cream butter, sugar and essence.
- add egg.
- then add dry ingredients.
- roll into balls.
- place on cold greased trays.
- press down with a fork.
- bake 15-20 minutes at 190 degrees.
- or 12-15 minutes for me because I have and aga.
Nutrition Facts : Calories 226.7, Fat 9, SaturatedFat 5.5, Cholesterol 37.8, Sodium 111.2, Carbohydrate 34.5, Fiber 0.7, Sugar 19.2, Protein 2.7
VANILLA SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 2h20m
Yield 12 (3-inch) cookies
Number Of Ingredients 7
Steps:
- In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
- Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
- Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
- Bake until the cookies are light golden brown, about 10 minutes.
- Let cookies cool completely on the sheets before decorating.
BASIC BISCUIT DOUGH
This simple recipe for cookie dough can be adapted to suit your tastes - experiment with different shapes and flavours
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 20m
Yield Makes about 30 cookies
Number Of Ingredients 5
Steps:
- Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
- Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.13 milligram of sodium
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
LIGHT CINNAMON VANILLA BREAKFAST BISCUITS (EGGLESS)
I made this adapting the recipe for biscuits on the Bisquick box, and really enjoyed the results. This is not a particularly sweet biscuit recipe, which makes it a wonderful accompaniment for your morning cuppa! You can experiment by adding chocolate chips in the batter for added sweetness, or increase the amount of sugar. This tastes best served warm with a pat of butter or maple syrup.
Provided by Anu_N
Categories Breads
Time 20m
Yield 16 two and a half inch biscuits
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F (230°C).
- Combine Bisquick, sugar and cinnamon in a medium bowl.
- Stir in milk and vanilla and mix well.
- Spray a baking sheet lightly with cooking spray (a non-stick baking sheet works best; you don't need cooking spray then) and drop the batter onto it by heaping teaspoons, 1 inch apart.
- Bake for 12 to 15 minutes, or until golden brown.
- Serve warm with a pat of butter or maple syrup.
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