Hooties Mystery Biscuits Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Put the butter and cheese on a baking sheet and bake until melted, a few minutes.
• Separate the biscuits and cut each biscuit into fourths. Roll the biscuit pieces in the cheese and butter and bake for 8 to 12 minutes.
• Serve warm, or freeze and heat up in a microwave for about 15 seconds.

Steps:

• Preheat oven to 450°.
• In a mixing bowl, whisk the flour, baking powder, and salt together.
• Add in the shortening and cut it in with a pastry cutter until the mixture is mealy.
• Add the 7-Up all at once and stir with a fork just until the dry ingredients are evenly moistened .
• Transfer the dough to a lightly floured work surface and knead about 8 times.
• Roll out the dough 3/4-inch thick and let rest for 5 minutes.
• Cut out rounds with a 2-inch biscuit cutter.
• Roll scraps together and cut out more rounds.
• Arrange the rounds on a baking sheet about 1/2 inch apart.
• Brush with melted butter and bake in the upper third of the oven until golden brown, 10-12 minutes.
• Serve immediately.

Steps:

• Preheat the oven to 375 degrees F. Butter a large sheet pan.
• Into a large bowl, sift together the sifted flour, sugar, baking powder, soda, and salt. Transfer 1/2 cup of the mixture to a food processor. Add 1/3 cup of the toasted almonds to the food processor and pulse until fine and powdery, about 45 seconds. Return this mixture to the dry ingredients, stir in the whole almonds, and mix.
• In a small bowl, whisk the eggs, Grand Marnier, zest, vanilla, and almond extract. Stir into the dry ingredients. The dough may seem dry, but it will moisten as you mix. Mix until smooth. Turn the dough out onto a lightly floured work surface and knead it a few times just to bring the dough together. Divide into 2 equal pieces. Wet your hands and use them to shape each piece of dough into a flattened log about 8 inches long by 3 inches wide and 1 inch high.
• Transfer the logs to the prepared pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until light golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
• Let cool 15 minutes on the pan. Reduce the oven temperature to 300 degrees F. Carefully transfer the logs to a cutting board. Wipe off the pan and butter it again.
• Using a serrated knife, cut the logs into 1/2-inch-thick slices, discarding or snacking on the ends. Arrange the slices on the sheet pan cut-side up. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven.
• Meanwhile, in the top of a double boiler (or in a bowl) set over hot (not boiling or simmering) water; slowly melt the white chocolate, stirring often.
• Line a sheet pan with waxed or parchment paper and transfer the melted white chocolate to a small bowl. Dip 2 inches of the end of each cookie into the white chocolate and turn chocolate-side-up so that the chocolate drips unevenly down the cookie. The chocolate-covered end of the biscotti is its head; the uneven edge is the bottom edge of the ghost's "sheet." Lay them on the waxed paper as they are dipped.
• While the chocolate is still warm, decorate the chocolate covered ends with little ghost faces, using small candies, licorice, candy corn, chocolate chips, raisins, or sprinkles. If necessary, snip the candies to make them smaller. Sprinkle orange, yellow, or black sugar on the top edges of the biscotti for hair or all over the ghost's face. Let cool on wire racks until set. Store in an airtight container.

Steps:

• Sift flour, baking powder and salt.
• Add remaining ingredients.
• Mix until smooth and drop by tablespoon on greased cookie sheet or fill 12 muffin tins two-thirds full.
• Bake at 375° for 18- 20 minutes or until golden.

Steps:

• In a bowl, combine the flour, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in milk and cheese until mixture forms a ball. , Turn onto a lightly floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on an ungreased baking sheet. , In a small microwave-safe bowl, combine honey and remaining butter. Microwave on high until melted. Brush over biscuits. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.