BISCUIT RECIPE NO EGGS RECIPES

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EGG FREE COOKIES :) | BBC GOOD FOOD



Egg free cookies :) | BBC Good Food image

These cookies are perfect for any occasion. Especially for party's.

Provided by beths.x

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield Serves 18

Steps:

  • Preheat the oven to 180°C ,350°F or gas mark 4.
  • Cream the butter and sugar together(with a wooden spoon) in a large bowl until light, fluffy and golden.
  • Stir everything together (vanilla, flour, baking powder and chocolate chips or oreos, add the water and the Coco powder) to make the yummy dough.
  • Sprinkle some flour onto a surface and the dough. Roll out the dough and with cookie cutters cut out the shapes and lay them out onto greased, lined baking sheets. Spacing them well apart.
  • Bake for about 12 minutes or until golden brown.
  • Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool.
  • Store in an airtight tin for up to 2-3 weeks.

EASY EGGLESS BISCUITS - MOMMY'S HOME COOKING - EASY ...



Easy Eggless Biscuits - Mommy's Home Cooking - Easy ... image

These Easy Eggless Biscuits are buttery, soft, and flaky! With just 5 ingredients and in less than 30 minutes, you can have fresh, warm biscuits on the table.

Provided by Oriana Romero

Categories     Bread

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 7

3 cups (375 gr) all-purpose flour
4 1/2 teaspoons baking powder
1 tablespoon granulated sugar
1 teaspoon salt
9 tablespoons (135 gr) unsalted very cold butter
1 1/4 cup (265 ml) cold buttermilk or whole milk
Heavy cream to brush the tops ((optional))

Steps:

  • Preheat oven to 425º F and line a cookie sheet with nonstick parchment paper. Set aside.
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  • Use a pastry cutter to cut cold butter into the flour mixture, until the mixture resembles coarse crumbs. Note: you want to see small, pea-sized pieces of butter throughout the dough. If you don't have a pastry cutter use your finger. You can also grate the frozen butter.
  • Add in the buttermilk and mix with a fork until the ingredients are combined. The dough will be sticky. You should be able to see the butter pieces in the dough.
  • Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour, 1 tablespoon at the time, until it is manageable.
  • Once the dough is consistent, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 6 times but taking care to not overwork the dough.
  • Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
  • Place biscuits on a cookie sheet. If time allows, refrigerate the biscuits for 15-20 minutes, this short chill will help them maintain their shape while baking. This is totally optional, if you are in a rush, go ahead to the next step.
  • Brush the top of the biscuits with heavy cream, to enhance browning (optional). Bake until golden brown, approximately 10 to 15 minutes.

Nutrition Facts : Calories 315 kcal, CarbohydrateContent 40 g, ProteinContent 6 g, FatContent 14 g, SaturatedFatContent 9 g, SugarContent 3 g, ServingSize 1 serving

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