Food Processor Biscuits To Die For Recipes

Steps:

• Preheat the oven to 475 degrees.
• Put the flour, baking powder and salt in the food processor. Pulse several times to mix.
• If your shortening is hard cut it up before dropping on the food processor. Pulse until shortening is in bits about the size of small peas.
• Add milk and pulse until dough comes together.
• Dump on to a floured board and knead for a minute or two.
• Roll to 1/2 inch thick and cut dough with a floured biscuit cutter.
• Brush the biscuits with melted butter before baking on a lightly greased cookie sheet for 12-15 minutes.

Steps:

• Preheat oven to 450 degrees. Place ingredients in food processor work bowl and pulse until blended into a big ball.
• Take out and pat on floured surface, using a light touch to roll or pat into a 3/4 inch-thick-mass. Cut into circles or other shapes.
• Place close together on a heavy cookie sheet. Bake 6 minutes, watching biscuits carefully.

Steps:

• For Compote:
• Combine first 5 ingredients in heavy large saucepan or Dutch oven. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until rhubarb is tender but some pieces remain intact, about 7 minutes. Remove from heat and add allspice. Cool completely. Stir in strawberries. Cover and refrigerate until well chilled, at least 3 hours or overnight.
• For biscuits:
• Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in medium bowl. Add butter and cut in using pastry blender or rub with fingertips until mixture resembles coarse meal. Add 3/4 cup plus 3 tablespoons cream and stir until dough comes together.
• Turn out dough onto lightly floured work surface and knead until smooth, about 6 turns. Flatten dough to 3/4-inch-thick round. Cut out rounds using 2 3/4-inch-diameter plain or scalloped cookie cutter. Gather dough scraps and shape into 3/4-inch-thick round. Cut out additional dough rounds.
• Transfer rounds to heavy large ungreased baking sheet. Bake until biscuits are puffed and golden, about 23 minutes. Transfer biscuits to rack and cool slightly. (Can be prepared 2 hours ahead. Rewarm biscuits in 350°F. oven just until heated through, about 5 minutes.)
• Cut biscuits in half. Place 1 bottom half on each plate. Spoon 1/4 cup compote over each. Top with large spoonful sweetened compote, then more whipped cream. Cover with biscuits tops. Garnish with mint sprigs and serve.