Digestivebiscuits Recipes

Steps:

• Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4Â cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4 cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Remove dough from refrigerator; let stand at room temperature until malleable but still firm, about 10 minutes. Roll out to a 9-by-10-inch rectangle (about 1/8 inch thick). Using a 2 1/2-inch cookie cutter, stamp out rounds. With the back of a knife, score tops in a crosshatch pattern. Whisk egg white with 1/2 teaspoon water; brush top of each biscuit with egg wash. Place biscuits 1 inch apart on parchment-lined baking sheets; bake until firm and dry in centers and slightly darkened, 24 to 26 minutes. Let cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
• Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
• Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
• You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
• Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
• Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
• Store in an airtight tin -if storage is even necessary! They will go fast.

Steps:

• Preheat oven to 400 degrees. Lightly grease baking sheets.
• In a large bowl, combine the flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add just enough milk to make a firm dough.
• Transfer the dough to a floured surface and knead until smooth.
• Roll out to a thickness of 1 1/8". Using a fork, prick all over.
• Using a 1 1/2" round cookie cutter, cut rounds and place 1" apart on prepared pans.
• Bake for 12-15 min, until the crust is golden brown.
• transfer to wire racks to cool.