HOW TO MAKE SWEET BISCUITS RECIPES

Name: Sweet Biscuits for Breakfast or Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 9 serving(s)
Ingredients: 2 cups all-purpose flour (I measure by fluffing up the flour, then dipping the metal cup into the canister and shaking the flo); 1/4 cup all-purpose flour, for patting out the dough; 1 teaspoon regular table salt; 1 tablespoon baking powder; 3/4 cup powdered sugar; 1/4 lb ice cold unsalted butter, if you have european style butter,use that; 3/4 cup half-and-half

SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE RECIPE - FOOD.COM

Sweet Biscuits for Breakfast or Shortcake Recipe - Food.com image

I wanted a sweet biscuit, but found that the more sugar I used, the heavier they would be. I started experimenting with a basic rolled biscuit recipe from The Joy of Cooking, and came up with this. The way you handle the dough is important, and be sure to use a sharp cutter to cut the rounds, so all of the edges puff up. A preheated oven and an insulated cookie sheet are necessary. If you don't have an insulated sheet, put two regular sheets together. Recipe is easily doubled. I've served this as shortcake with strawberries and whipped cream, and we also like it at breakfast with apple jelly.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 9 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour (I measure by fluffing up the flour, then dipping the metal cup into the canister and shaking the flo)
1/4 cup all-purpose flour, for patting out the dough
1 teaspoon regular table salt
1 tablespoon baking powder
3/4 cup powdered sugar
1/4 lb ice cold unsalted butter, if you have european style butter,use that
3/4 cup half-and-half

Steps:

Preheat oven to 400, I place a rack in lowest position in the oven.
Combine dry ingredients.
Cut in butter.
Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
Gently turn the dough until all sides are covered with flour.
Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
Pat the dough into a 1 inch thich slab.
Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
Place on insulated cookie sheet about 1/2 inch apart.
Put in HOT oven and bake for 12- 15 minutes.
You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
(I get 9 biscuits when I use a 2 1/2" cutter).

Nutrition Facts : Calories 270.1, FatContent 12.8, SaturatedFatContent 8, CholesterolContent 34.6, SodiumContent 389.9, CarbohydrateContent 35.1, FiberContent 0.8, SugarContent 9.9, ProteinContent 3.9

SWEET POTATO BISCUITS RECIPE | ALLRECIPES

Sweet Potato Biscuits Recipe | Allrecipes image

This recipe makes a wonderfully light and fluffy biscuit. A great way to use up those leftover mashed sweet potatoes. Makes a delicious sandwich with a slice ham, or simply topped with butter.

Provided by POOTER301

Categories Bread Quick Bread Recipes Biscuits

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 biscuits

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons shortening
¾ cup mashed sweet potatoes
¼ cup milk

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 117.8 calories, CarbohydrateContent 19.2 g, CholesterolContent 0.6 mg, FatContent 3.6 g, FiberContent 0.8 g, ProteinContent 2.3 g, SaturatedFatContent 0.9 g, SodiumContent 446.9 mg, SugarContent 2.7 g

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