Super Quick Biscuit Squares Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Combine flour, baking powder, and salt in a bowl. Stir milk and oil into flour mixture until just moistened. Gently knead until dough comes together, 8 to 10 times.
• Turn dough out onto a flat surface and roll to a 3/4-inch thick rectangle. Cut dough in half lengthwise and cut each half into thirds crosswise. Transfer each biscuit to the prepared baking sheet.
• Bake in preheated oven until gold brown, 10 to 12 minutes.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Combine flour, baking powder, and salt in a bowl. Stir milk and oil into flour mixture until just moistened. Gently knead until dough comes together, 8 to 10 times.
• Turn dough out onto a flat surface and roll to a 3/4-inch thick rectangle. Cut dough in half lengthwise and cut each half into thirds crosswise. Transfer each biscuit to the prepared baking sheet.
• Bake in preheated oven until gold brown, 10 to 12 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 5. Butter and line a 30 x 20cm tin. Put the butter and sugars in a mixing bowl and beat using an electric whisk until light and fluffy. Add the vanilla and almond extracts and orange zest. Mix to combine.
• Add the eggs one by one. After each egg, make sure to whisk fast to avoid any splitting. Add the flour and baking powder and whisk for 2 mins until you have smooth batter. Fold in the milk. Spoon the mixture into the prepared tin and bake on the middle shelf for 25-30 mins until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 10 mins, then transfer to a cooling rack until cooled completely.
• Meanwhile, make the ganache. Put the chopped white chocolate in a large heatproof bowl. Bring the cream to a boil in a small saucepan, then immediately pour it over the chocolate. Leave for 1 min to melt. Whisk the cream and melted chocolate until you have a smooth, ganache mixture. Set aside - it'll thicken as it cools.
• Spread the ganache on top of the cooled sponge in an even layer using a palette knife. Roughly break up the biscuits, then scatter them evenly over the cake. Cut into 12 squares.