Grandmas Finnish Biscuit Recipes

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.

Steps:

• Heat oven to 425°F
• Sift together into a bowl the flour, sugar, baking powder, salt, and cream of tartar.
• Add the butter or margarine. With a fork or a pastry blender cut the butter in util the mixture resembles coarse meal. Stir in the milk and the egg, just until combined. Turn the dough onto a floured board and knead lightly 4 or 5 strokes. Roll or pat (being careful to handle the dough as little as necessary) into a 1/2-3/4-inch thick round. Cut with a biscuit cutter and place on an ungreased baking sheet, farther apart if you like crispy edges, and closer together if you like them soft.
• Bake at 425F for 10-15 minutes. (For elevations of 500 feet or more use 4 teaspoons of baking powder.).

Steps:

• Dissolve yeast in warm milk in bowl of stand mixer. Add 2 cups flour, 1 cup sugar, salt, cardamom, and eggs. Beat 1 minute on speed 2. Add 1/4 cup melted butter and 4 cups flour. Change to dough hook and mix well. Gradually add another 1/4 cup melted butter. If too soft, add flour 1/2 cup at a time until dough is workable, but still sticky(Grandma always ended up using a total of 7 cups of flour). Knead with dough hook for 5 minutes. Cover and let rise until doubled in size(2-1/2 to 3 hours).
• Meanwhile, mix together remaining 1/2 cup sugar with cinnamon. Set aside. Butter and flour four loaf pans. Punch down dough and divide into 4 equal pieces. With each piece of dough, roll into 9x12 inch rectangle. Brush dough with melted butter and lightly sprinkle with cinnamon sugar. Roll dough into log and pinch seam closed. Place in prepared loaf pan seam side down. Cover and let rise until doubled(2 to 3-1/2 hours).
• Bake at 350 degrees for 15-20 minutes until dark golden brown. To serve, slice, toast, and slather with salted butter.
• Notes:
• Scalded milk is milk that has been brought to 180 degrees Fahrenheit. It needs to be cooled to approx. 105 degrees before adding the yeast. There is debate over whether this step is necessary now that most milk is sold already pasteurized.
• This recipe is written for use with a stand mixer, but can also be mixed by hand.
• If your bread is doughy or sunken in the middle, it probably spent too much time rising, or was under baked.

Steps:

• Preheat the oven to 425 degrees F. Grease three 9-inch pie tins with 2 teaspoons lard.
• Put the biscuit mix in a bowl and make a well in the middle of the flour. Put the lard in the well and add the buttermilk. Gently mix the buttermilk and lard into the flour with your hands until a soft dough forms. If the dough is dry, add a little more buttermilk; if it's too wet, add a little more flour. Coat your hands well with flour and gently form the dough into balls a little larger than a golf ball. Place the dough balls in the pie tins, 7 per tin. Gently press each ball down to flatten.
• Bake until lightly browned on top and the biscuits release from the tins when you give them a shake, 30 to 35 minutes. Remove from the oven and rub the tops of the biscuits with the butter or margarine. Serve hot!

Steps:

• Heat the oven to 195C/175C fan/gas 51/2 and line two baking sheets with baking parchment.
• Melt the butter in a saucepan over a low heat and cook for 10 mins, stirring regularly, until it turns golden and smells slightly nutty. Keep an eye on the colour as the butter can burn quickly. Immediately pour the butter into a large bowl, add the sugar and vanilla, and mix thoroughly. Leave to cool a little, then sieve in the flour and bicarb.
• Use a large teaspoon to scoop pieces of the mixture and mould them, pushing down slightly to flatten the tops and smoothing away the excess on the sides with a finger. Slide off the spoon and arrange on the prepared baking sheet, flat side down. Repeat with the remaining mixture. Bake for 10-12 mins until light golden. Leave to cool completely.
• Spread a small amount of jam on the flat side of each biscuit. Sandwich with another biscuit. Tip the sugar onto a plate, then roll each of the biscuits in it to coat.

Steps:

• Mix flour and buttermilk together until mixture is stiff but not dry.
• It will be sticky On floured surface turn dough out.
• Add flour on top of dough and knead until dough is kind of dry but still sticky in the middle.
• Pat dough out to about 1/2 in thick and cut with cutter.
• In a cookie pan melt about 1/4 c butter flavored crisco (or reg. Crisco) in a 425 degree oven When melted remove from oven, tilt to cover pan.
• Then, tilt pan so extra oil runs to one end.
• Take each bisquit and dredge in the oil so that both sides of bisquits are coated.
• Place bisquits close together in pan (touching).
• Now bake at 425 degrees F until the tops are brown.
• THESE ARE ABSOLUTELY,NO DOUBT ABOUT IT THE BEST, MOST DELICIOUS, MOIST, BISQUITS YOU HAVE EVER TASTED.
• Hope you love these as much as we do.
• Let me know how you like these.

Steps:

• 1. Preheat the oven to 425°F. Sift the flour, baking powder, sugar, and salt into a mixing bowl. Using a fork or a pastry cutter, cut the butter into the flour until it resembles cornmeal. Add the milk, stirring until the dough just comes together to form a ball.
• 2. Turn the dough out onto a well-floured surface. Gently pat the dough down with your hands and fold it over on itself. Pat the dough down and fold it over once or twice more. Loosely cover the dough with a clean kitchen towel and let it rest for a half hour or so.
• 3. Being careful not to overwork the dough, roll it out until it is 3/4 to 1 inch thick. Cut dough into biscuits using whatever cutter you like. Grandmother used an inverted juice glass, which was really an old preserves jar. For more biscuits, use a smaller glass.
• 4. Place the biscuits on a cookie sheet and bake until uniformly golden brown, 10-14 minutes.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.