EASY BISCUIT MIXTURE RECIPE | ALLRECIPES
Use as you would a baking mix. The possibilities are endless!
Provided by Janet
Categories Biscuit
Yield 12 cups
Number Of Ingredients 5
Steps:
- In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs.
- Store in an airtight container for up to 6 weeks.
Nutrition Facts : Calories 351.1 calories, CarbohydrateContent 43.1 g, FatContent 17.6 g, FiberContent 1.4 g, ProteinContent 5.4 g, SaturatedFatContent 4.4 g, SodiumContent 682.4 mg, SugarContent 2.2 g
BISCUIT STRAWBERRY SHORTCAKE RECIPE: HOW TO MAKE IT
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. —Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° until lightly browned, 12-15 minutes. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 372mg sodium, CarbohydrateContent 38g carbohydrate (12g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
More about "biscuit recipe butter recipes"
BISCUIT STRAWBERRY SHORTCAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Desserts
Calories 261 calories per serving
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° until lightly browned, 12-15 minutes. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING RECIPE | BBC ...
From bbcgoodfood.com
Total Time 1 hours 50 minutes
Calories 626 calories per serving
- When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you’re not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.
EASY BISCUIT RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 24 minutes
Calories 185 calories per serving
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.
BASIC BISCUIT DOUGH RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Buffet, Snack, Treat
Cuisine British
Calories 118 calories per serving
- 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.
CHICKEN-AND-BISCUIT COBBLER RECIPE | MYRECIPES
From myrecipes.com
Reviews 3.5
Total Time 1 hours 45 minutes
- Bake at 400° for 30 to 35 minutes or until browned and bubbly.
EASY PEACH COBBLER RECIPE WITH BISCUIT TOP
From inspiredtaste.net
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 261 per serving
- Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.
EASY PEACH COBBLER RECIPE WITH BISCUIT TOP
From inspiredtaste.net
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 261 per serving
- Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.
CHOCOLATE BISCUIT CAKE RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 5
Total Time 1 hours 40 minutes
Cuisine european
- Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.
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