Buttery Biscuits Recipes

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

Steps:

• In a large pot, heat the oil over medium-high heat and saute the onions and green peppers until soft. Add the collard greens, garlic, cumin, chili powder, cinnamon, cayenne and salt and saute a few minutes.
• Stir in the black-eyed peas, tomato sauce, soy sauce, brown sugar, vinegar and 1 cup water and bring to a simmer. Reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust the seasoning to taste. Serve in soup bowls with Quick Buttery Biscuits and Whipped Maple Butter on the side.
• Preheat the oven to 375 degrees F.
• Add the flour, baking powder and salt to a food processor and pulse for about 5 seconds until the ingredients are combined. Add the margarine and pulse until the mixture is the texture of coarse meal with a few larger margarine lumps. Work quickly so the margarine does not melt. Add the nondairy milk and pulse a few times until just combined. Do not overwork. Mix in the scallions.
• Transfer the dough to a lightly floured surface and pat into an oblong shape about 1 inch thick. Using a floured 2 1/2-inch round cookie or biscuit cutter, cut the biscuits out and place them on a baking sheet. Brush the tops lightly with some melted margarine and bake for 15 minutes. Remove the biscuits from the oven, brush again with melted margarine and transfer to a wire rack to cool.
• In a mixing bowl, using a whisk or electric mixer, whip the margarine with the maple syrup until light and fluffy. Refrigerate until serving.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.
• Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.
• Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

Steps:

• In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt.
• Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
• Make a well in center; add cream all at once.
• Using a fork, stir just till moistened.
• On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth.
• Pat or lightly roll dough to 1/2-inch thickness.
• Cut dough with a 2 1/2" biscuit cutter, dipping the cutter into flour between cuts.
• Place biscuits on an ungreased baking sheet.
• Bake in a 450° oven for 10 to 12 minutes or till golden brown.
• Serve warm.
• Makes 10 to 12.

Steps:

• Combine flour, baking powder& salt.
• Cut the butter into the flour using 2 knives or a pastry blender, keep cutting until the mixture looks like coarse crumbs.
• With a fork stir in the milk, very gently, until a soft dough forms.
• Don't over mix.
• Place the dough on a baking sheet (jelly roll pan) and with floured hands press it into a 9" x 9" square.
• Use a spatula or the dull side of a knife and cut the dough into 12 biscuits without actually cutting them apart.
• Bake in 400F oven for about 15-20 minutes or until they are golden.
• Transfer to a wire rack& cool for about 10 minutes.
• Serve with homemade fruit jam or anything else that takes your fancy.

Steps:

• Beat the butter with the icing sugar, a pinch of salt and the lemon zest until a smooth.
• Sift in the flour and add the milk, mix to a dough and then knead briefly. Wrap and chill for 1-2 hours.
• Heat the oven to 200C/fan 180C/gas 6. Line 2 baking sheets with baking parchment. Roll the dough out on a floured worksurface to 2mm and cut out different shapes. Arrange the biscuits on the baking sheets, grouping all the same sizes together. Bake for 10-12 minutes until golden, then cool completely.
• Melt the chocolate in a microwave or in a bowl set over simmering water. Dip one side of each cookie into the chocolate and leave to cool and set.