Looking for a biscuit recipe.?!
I had this recipe a few years ago and loved it, unfortunately silly me has gone and lost it!.It was a spice biscuit and is rolled in brown sugar!.Any recipes that are similar would be a great help as i am having terrible cravings!.(It must be rolled in sugar)Www@FoodAQ@Com
Answers:
Is it this one!?
Spicy biscuits:
Ingredients
250g (1 cup) butter or brick margarine
125ml (? cup) Huletts White Sugar
10ml (2 teaspoons) vanilla essence
625ml (2? cups) flour, sifted
Pinch of salt
3ml (? teaspoon) baking powder
3ml (? teaspoon) ground mixed spice
5ml (1 teaspoon) ground cinnamon/nutmeg
Huletts SunSweet Brown Sugar for rolling
Method
Cream the butter and sugar together with a wooden spoon until light and fluffy!.
Add the vanilla essence and mix well!. Lastly add the sifted dry ingredients and work to form a stiff dough!.
Form the mixture into balls the size of a fifty cent coin!. Roll each ball in the brown sugar and then place them on a greased baking sheet!.
To flatten, press down with a fork!.
Bake at 180oC for 15 - 20 minutes or until lightly browned!.
Makes approximately 50 biscuits!.
Hope this helps!.Www@FoodAQ@Com
Spicy biscuits:
Ingredients
250g (1 cup) butter or brick margarine
125ml (? cup) Huletts White Sugar
10ml (2 teaspoons) vanilla essence
625ml (2? cups) flour, sifted
Pinch of salt
3ml (? teaspoon) baking powder
3ml (? teaspoon) ground mixed spice
5ml (1 teaspoon) ground cinnamon/nutmeg
Huletts SunSweet Brown Sugar for rolling
Method
Cream the butter and sugar together with a wooden spoon until light and fluffy!.
Add the vanilla essence and mix well!. Lastly add the sifted dry ingredients and work to form a stiff dough!.
Form the mixture into balls the size of a fifty cent coin!. Roll each ball in the brown sugar and then place them on a greased baking sheet!.
To flatten, press down with a fork!.
Bake at 180oC for 15 - 20 minutes or until lightly browned!.
Makes approximately 50 biscuits!.
Hope this helps!.Www@FoodAQ@Com
what you want is monkey bread!.
try food network!.comWww@FoodAQ@Com
try food network!.comWww@FoodAQ@Com
Creme Fraiche Biscuits
4 cups all-purpose flour, plus extra for dusting
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into tablespoons
1 1/4 cups heavy cream
1/2 cup creme fraiche
1 large egg
Preheat the oven to 400 degrees F!. In a large bowl, whisk 4 cups of the flour with the baking powder, salt and sugar!. Cut in the butter until it's the size of peas!. Make a well in the center!.
In a small bowl, whisk the heavy cream with the creme fraiche and egg and pour into the well!. Stir with a fork until evenly moistened!. Turn the dough out onto a lightly floured work surface and gently knead 2 or 3 times until it holds together!.
Roll out the dough 1 inch thick!. Using a 2 1/4-inch round cookie cutter, stamp out the biscuits as close together as possible!. Gently press the scraps together and stamp out more biscuits!. Transfer to baking sheets and refrigerate until firm, about 30 minutes!.
Bake the biscuits for 18 minutes, or until golden on top!. Serve warm from the oven or at room temperature!.
Yield: 22 servings
or
Sweet Cream Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 cup heavy cream
2 tablespoons granulated sugar
Preheat the oven to 450 degrees F!. In a large bowl, mix together the flour, baking powder, salt and 1/3 cup of the sugar!. Add the cream and mix with a wooden spoon until the dry ingredients are just moistened!.
With lightly floured hands, form the dough into a ball and knead against the bowl until thoroughly combined and evenly moist!.
Transfer the dough to a lightly floured surface!. With a floured rolling pin, roll out to a 1/2-inch thickness!. Using a 3-inch round cookie cutter or small glass, cut out the biscuits!. Gather the scraps, roll them out and cut out the remaining biscuits!. Place the biscuits 1 inch apart on an ungreased baking sheet, sprinkle with the remaining 2 tablespoons of sugar and bake until the tops are golden brown, about 15 minutes!.
Yield: 8 servingsWww@FoodAQ@Com
4 cups all-purpose flour, plus extra for dusting
2 tablespoons baking powder
2 teaspoons kosher salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into tablespoons
1 1/4 cups heavy cream
1/2 cup creme fraiche
1 large egg
Preheat the oven to 400 degrees F!. In a large bowl, whisk 4 cups of the flour with the baking powder, salt and sugar!. Cut in the butter until it's the size of peas!. Make a well in the center!.
In a small bowl, whisk the heavy cream with the creme fraiche and egg and pour into the well!. Stir with a fork until evenly moistened!. Turn the dough out onto a lightly floured work surface and gently knead 2 or 3 times until it holds together!.
Roll out the dough 1 inch thick!. Using a 2 1/4-inch round cookie cutter, stamp out the biscuits as close together as possible!. Gently press the scraps together and stamp out more biscuits!. Transfer to baking sheets and refrigerate until firm, about 30 minutes!.
Bake the biscuits for 18 minutes, or until golden on top!. Serve warm from the oven or at room temperature!.
Yield: 22 servings
or
Sweet Cream Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 cup heavy cream
2 tablespoons granulated sugar
Preheat the oven to 450 degrees F!. In a large bowl, mix together the flour, baking powder, salt and 1/3 cup of the sugar!. Add the cream and mix with a wooden spoon until the dry ingredients are just moistened!.
With lightly floured hands, form the dough into a ball and knead against the bowl until thoroughly combined and evenly moist!.
Transfer the dough to a lightly floured surface!. With a floured rolling pin, roll out to a 1/2-inch thickness!. Using a 3-inch round cookie cutter or small glass, cut out the biscuits!. Gather the scraps, roll them out and cut out the remaining biscuits!. Place the biscuits 1 inch apart on an ungreased baking sheet, sprinkle with the remaining 2 tablespoons of sugar and bake until the tops are golden brown, about 15 minutes!.
Yield: 8 servingsWww@FoodAQ@Com