Refrigerator Biscuits Recipes

Steps:

• Beat the cream cheese and butter until creamy. Gradually, add the flour, beating at low speed just until blended.
• Cover and refrigerate up to three days.
• TO BAKE: Preheat the oven to 400 degrees. Lightly spray a muffin tin and fill with 2/3 full. Bake 17 minutes or until golden.

Steps:

• Cover a baking slide with baking paper.
• Place the flour, baking powder, salt and pepper or sugar in the bowl of a food processor; pulse till all ingredients are mixed.
• Gradually add the butter cubes one at a time, while the processor motor is running, till the mixture resembles coarse meal.
• Add the variation ingredients.
• In a separate bowl, whisk together the eggs, milk, and olive oil and gradually pour into the meal mixture until it combines and soft dough is formed.
• Place the dough on a sheet of freezer-go-between and mould it into a log about 15cm long and 3cm wide.
• If you're planning to make the biscuits straight away, refrigerate the dough for a couple of hours till it firms up enough to be able to slice without collapsing.
• If you're making the dough in advance of baking later, freeze the log until required.
• When ready to make your biscuits, bring the dough to room temperature for 15 minutes before cutting off the number of slices required.
• The rest can be returned to the freezer and refrozen.
• Preheat the oven at this time.You can also roll this mixture out and cut with cookie cutters and bake immediately.

Steps:

• When the butter is really soft, tip it into a bowl along with the sugar. Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through. Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like. Stir in the flour and oats. The mixture will be quite stiff at this point. Now decide what else you would like to add - any or all of the flavours are delicious - and stir through.
• Tear off an A4-size sheet of greaseproof paper. Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper. Pull over one edge of paper and roll up until you get a tight cylinder. If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface. You'll need it to be about the width of a teacup. When it is tightly wrapped, twist up the ends and then place in the freezer. Can be frozen for up to 3 months.
• To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix. Using a sharp knife, cut off a disk about ½cm wide. If you have difficulty slicing through, dip the knife into a cup of hot water. Cut off as many biscuits as you need, then pop the mix back into the freezer for another time. Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown. Leave to cool for at least 5 mins before eating.