HOW TO MAKE BISCUITS CRUNCHY RECIPES
CRUNCHY BISCUITS RECIPE: HOW TO MAKE IT
For a quick complement to the effortless main dish, Traci bakes Crunchy Biscuits. Convenient refrigerated biscuits get a tasty treatment when topped with crushed corn chips. "They couldn't be easier," she promises.
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 biscuits.
Number Of Ingredients 3
Steps:
- Arrange biscuits in greased 8-in. round baking pan. Brush with butter. Sprinkle with corn chips and gently press into the dough. Bake at 400° for 14-16 minutes or until golden brown.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
CRUNCHY OAT BISCUITS RECIPE - FOOD.COM
If you like crunchy biscuits these are well worth a try. Always popular with my friends at the windmills. They are very easy to make but please ensure you space the mixture on the baking trays as advised below - they spread out significantly during cooking.
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 18-20 biscuits
Number Of Ingredients 7
Steps:
- Pre-heat oven to Cool (300°F, 150°C, gas mark 2).
- Cover 2 baking trays with silicon or parchment paper.
- Stir together the flour, bicarbonate of soda, oats and sugar.
- Over gentle heat, melt together the butter, syrup and milk.
- Pour the fluid into the flour mixture and mix well.
- Take rounded teaspoons of the resultant mix and roll in the hands to form a small ball.
- Place the balls of mixture 4 inches apart on the baking trays and slightly flatten the balls.
- Bake for 25 to 30 minutes.
- Cool on the trays for 2 to 3 minutes to allow the biscuits to become firm.
- Lift the biscuits off the lining paper with a fish-slice and place on wire trays to finish cooling.
- Once cool, place in an air-tight tin to keep the biscuits crunchy.
Nutrition Facts : Calories 73.8, FatContent 4.2, SaturatedFatContent 2.5, CholesterolContent 10.2, SodiumContent 70, CarbohydrateContent 8.9, FiberContent 0.5, SugarContent 5.1, ProteinContent 0.7
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