BISCUIT BAKING MIX RECIPES
BISCUIT BAKING MIX RECIPE: HOW TO MAKE IT - TASTE OF HOME
You need just four common pantry staples to put together this versatile mix. I use it in recipes that call for store-bought baking mix. It's the key to lightly browned biscuits as well as to chunky dumpling soup. —Tami Christman, Soda Springs, Idaho
Provided by Taste of Home
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 12 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, mix the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 8 months., Biscuit Baking Mix may be used to prepare the following recipes: Cinnamon-Sugar Scones, Flaky Italian Biscuits and Chicken Dumpling Soup.
Nutrition Facts : Calories 159 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 248mg sodium, CarbohydrateContent 18g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 2g protein.
BASIC BISCUIT DOUGH RECIPE - BBC GOOD FOOD
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
Total Time 20 minutes
Cook Time 15 minutes
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, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 5 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.13 milligram of sodium
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In a large mixing bowl, use an electric whisk to cream the butter with the sugar until well mixed and just creamy in texture. Do not overwork, or the biscuits will spread during baking.
Beat in the egg until well combined. Add the flour and mix on a low speed until a dough forms. Gather the dough into a ball, wrap in cling film and chill for at least 1 hour.
Preheat the oven to 190°C, fan 170°C, gas 5. Put the dough on a lightly floured surface and knead briefly, then roll out to 3mm thick. Cut, by hand or with cookie cutters, to your desired shape. Using a palette knife, transfer the biscuits to a baking tray lined with baking parchment.
Bake for 12-14 minutes, depending on the size of your biscuits, until golden brown at the edges. Remove from the oven and transfer to a wire rack to cool.
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