#ldcravings2

Used to make these between 1992 - 2004 for charity for all the schools and fetes, I added coconut or fruit to get different flavours but then I rolled it out. The book is from my late ex mum in law who sadly passed away last year so I want to do her proud again.

I became a vegetarian but I really wanted to eat biscuits from KFC, so I made this.By the way, 1 scone (40 g) is about 127 calories.At the end, after adding the tofu and soy milk, try to pay close attention to the rhythm of the food processor. Blitz in short bursts of threes (one, two, three, stop -- one, two, three, stop... and so on). If you knead it too much, the scones won't rise well and they won't crack on top, so rather than kneading the batter, just mix it in the food processor until the ingredients are just combined. Recipe by Mama nomanma

If you're feeling like a decadent breakfast, you're going to love these biscuits! By repeated rolling out and folding dough, you create thousands of micro-layers of butter which will send you to a flaky and buttery heaven :P This is very easy to make but takes a couple hours of chilling time and folding repetitions. You may want to make the dough ahead the night before or enjoy for brunch (or breakfast-for-dinner, lol).

I had some finished homemade yeast so I made these as a gift. They came out so good that I wrote down the recipe so I could have some for myself.The longer you let it sit, the better the flavor and the more fluffy and moist they become. If you use large eggs, you don't need to use milk. Also, it depends on the leavening agent, but if the dough becomes sticky, add a bit more flour. When the dough is just barely sticking together and is thick and firm, it will crack when baking. Recipe by kazz72

#5pmTeatime snacks for me were usually bakery items. I love to indulge in scones as they are easy make and bake in less time.

This is the best ever! My grandma and moms recipe! They taught me, and it is amazing! First thing I learned to cook as a child!

I bought an easy and healthy airfryer magazine. Easy + Healthy air frying that in itself is kind of funny. Anyhow, I tried this recipe out and it’s perfect for two people. Also, not a lot of sugar so that is a bonus.

If memory serves, this recipe, like so many of my recipes, was the result of a Fridge Cleanout. Since then it's become a family fave and one of Daughter No. 1's most frequent breakfast requests.There are so many great basic buttermilk biscuit recipes out there, so I see no point in reinventing the wheel. Use your favorite recipe, and make your Chorizo Cream Gravy while the biscuits are baking to work efficiently. I like this one with extra butter (8 Tbsp) plus 1/2 a Tablespoon sugar and half the salt:http://www.geniuskitchen.com/recipe/southern-buttermilk-biscuits-26110If you're in a pinch for time, or just feeling lazy - because that happens on the weekends - just make some Bisquick biscuits or use those Pillsbury Buttermilk Biscuits in a can. I'm pretty sure your family won't hold it against you. Mine doesn't. ;)The ideal situation is fresh out of the oven biscuits with warm gravy. The gravy can be made a few days ahead and reheated with just a little added milk or cream to thin it back out without sacrificing flavor.

There are lots of different variations of the term biscuit. UK has their own buttery crispy version, USA has their own flaky version and Italy has this amazing version. It is crispy and crunchy while soft and chewy on the inside. Almost like a cookie consistency, which I love and adore; I would literally trade a whole cake for a piece of cookie. Period.What's really fascinate me is how simple it is to make these biscuits. They require only a handful of ingredients and they are absolutely gluten-free. Egg whites is the base of these biscuits, if you get it right, the rest will be smooth sailing. I prefer my biscuits to be mini in size. I find it guilt-free as I popped these in my mouth, you know how your brain treats you when you are eating sliders instead of burgers. Lol!You can of cos make larger ones. Be sure to space them out as they will spread during baking process. I am not a fan of those no-bake-cheesecake. But when I am in the mood for some no-bake cakes, I will always use this as the base crust. Trust me. It make a whole lot of difference as compared to using those store-bought cookies or biscuits. I will post a no-bake cake recipe using these biscuits soon. Pls stay tuned. In the meantime, pls give this recipe a try.

These are copy cat Starbucks pumpkin scones. I replaced unsweetened applesauce with more pumpkin puree. Seemed to work great, perfect sweetness for me. I don't like them too sweet.I used this recipe with a couple of revisionshttps://www.noracooks.com/pumpkin-scones/#wprm-recipe-container-3211

I am addicted to making macarons, so the leftover egg yolks keep piling up. I couldn't be bothered to make cookies, so I used egg yolks instead of whole eggs in my usual scone recipe. They turned out just like the scones I once got at a bakery.*Adjust the amount of egg depending on your margarine. Sometimes 80 ml is just right, and other times it's not enough, so add lit little by little.*This time I used 2 medium size egg yolks. The texture becomes too crumbly if you add more than 40 ml. Recipe by +pocopoco+