Tag Archives: biscuits

Shortcake Biscuits

  • ¼ cup unsalted butter cut into pieces, more for baking sheet
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 3 Tbsp granulated sugar
  • ¾ cup heavy cream

Heat oven to 425F.  Butter a standard sized baking sheet.

Place the flour into a large bowl with the baking powder, salt, and sugar; stir well with a wire whisk.

Make a well in the centre of the dry ingredients, then add butter to well.

With a pastry cutter, or two knives, cut butter into the flour.

Rub the mixture with your fingertips, lifint and crumbling to aerate it, until it forms fine crumbs.

Make a wll in the centre, add the cream, and toss quickly with a wooden spoon or spatula to form crumbs.  Add a little more cream if the mixture seems dry.  DO NOT OVERMIX or biscuits will be heavy!

Press all of the crumbs together with your hands to form a rough ball of dough.

Turn the dough onto a floured surface and knead lightly for a few seconds – the dough should remain quite rough.  Pat the dough out to a round ½ inch thick.

Cut out rounds with a cookie cutter to the size you want, or just cut into rectangular triangular, or square pieces to eliminate waste.

Bake the shortcakes in the heated oven until very lightly browned – about 12 to 15 minutes.  Transfer them to a wire rack to cool.

Serve split in half, filled with whipped cream and sliced berries or other fruit, then more on top.

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Granny’s Chocolate “Biscuit Cake” (no-bake)

Just writing up this one so it doesn’t get lost.  This was a childhood favourite of my English husband and his siblings.

  • 8 oz crushed Digestive Biscuits
  • 3 oz butter
  • 2 Table Spoons corn syrup
  • 2 Table Spoons cocoa powder

Warm butter on stove top (or in microwave) until just melted.  Add corn syrup and cocoa powder and blend thoroughly.  Sitr in the crushed biscuits to make a very firm mixture.  Press into an 8″ or 9″ greased pie plate.  Refrigerate or keep cool.  Make sure it is set before cutting into wedges.

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Biscuit-style Cinnamon Rolls

Filling:
1/3 cup butter, very softened
1 cup brown sugar
3 teaspoons cinnamon

Biscuit:
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cut into cubes
1 egg
2/3 cup milk

Directions

Preheat oven to 400F. Butter a 12-hole muffin pan (alternatively, use a buttered 9″ x 9″ cake pan).

Filling:
Mix brown sugar and cinnamon together. Set aside. Set aside butter that is very softened (almost melted).

Biscuit:
In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture is crumbly.

In small bowl, whisk egg and milk together. Add all at once to the dry ingredients and mix with fork briefly to combine. Knead two or three times (very gently) against sides of bowl to make sure that all ingredients are incorporated.

Turn dough out onto a floured surface and roll or pat into a 9 or 10 inch square. Spread with softened butter; if it does not spread easily, cream it until it does. Spread cinnamon sugar filling over, and roll up like a jelly roll, pinching the long side to the roll when complete. Cut into 12 slices. Place each slice into a buttered muffin pan “hole”, or if using a 9″ x 9″ pan, nestle them into the square pan.

Bake at 400 degrees F. for 20 to 25 minutes. Remove from pan.

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Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, food, Grains, Vegetarian (lacto/ovo)