Egg White & Pepitas Biscuits

Flakes and tastes great. Batch can be multiplied but watch salt amounts. I use margarita glass to cut 2 large biscuits about 3/4 inch thick when it's for just my wife and myself. If you want 8-10 normal size, double the recipe.

Every Saturday Morning the kids would get up early to watch cartoons. Bigmama would be in the kitchen preparing a big country breakfast. The star of the show was always her biscuits. She had several biscuit recipes but this simple one was one of my favorites.

I made these biscuits according to my husband's preferences. I wanted to make a heavier biscuit but it came out quite light.The meringue is very important when making the biscuits. Make sure it forms stiff peaks and be careful not to knock too much air out. Recipe by Kappatouo

I love warm southern biscuits .. Slightly sweet and buttery. My grandma used to serve biscuits with sorghum.... Or honey.. Warm.... It mixes fast... I have lupus so when I feel good I try to make several bundles and freeze. Someone suggested putting them in a regular muffin tin to bake... But I just put them in a square pan (6x6) I try to make 9 biscuits...

There are lots of biscuit ladyfingers recipes, but I tried making it as simple as possible.The eggs I used are large sized.Whip the egg whites to stiff peaks. It helps the biscuit to have a light crunch. Recipe by Ichigopapiko

I've tried several biscuit recipes & this is my favorite! I tweaked the recipe a bit when I make it. I always use 1 cup of buttermilk. When I tried 3/4 cup the dough was always too dry & didn't stay together. Also, I mix this in my kitchenaid stand mixer & it turns out fine so you don't have to mix by hand if you don't want to. Recipe Source: http://www.mrshappyhomemaker.com/2011/10/mamas-buttermilk-biscuits/

Lovely crispy biscuits low in cals and great with a brew. I made 26 smaller ones

Because there is a matcha boom going on . I thought it would be nice if I could make an original recipe my favorite langue de chat cookies.Please beat until light and fluffy for Steps 4-6. If you're using almond flour, it's ok to have small lumps in Step 8.In Step 12, don't forget to turn the oven down to 150℃, this dries the cookies, giving them their crispy texture. Recipe by hana

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.

Had left over buttermilk and wanted an easy yummy recipe to make biscuits for breakfast. Found these and actually no joke tasted like Popeyes biscuits

Honey wanted something different for breakfast so...Biscuits and gravy with banana nut muffins and biscuit egg baskets

it happened accidently when i was baking cake and forgot the recipe.then i added some details and created biscuits

I saw this recipe on the King Arthur Flour website and wanted to try it. I modified the ingredients and steps a little. My three year old daughter currently loves “The Octonauts,” and the show’s characters like to eat “Fish Biscuits” that are shaped like fish (obviously!). So, this was a good opportunity to try something new and to make a special treat for her that wasn’t overly sweet.

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've been making 7-up Biscuits for the past year - but never thought to publish a recipe for them until I had something unique. I thought this might qualify:)

This yummy biscuit became my favorite since I moved to Australia. It taste so good and easy to make unlike other biscuits or cookies. This Anzac biscuits came to take it special place in history during world war 1.

Does the recent hot weather have you missing autumn? Bring back the flavors of October with this delicious autumnal treat. With these Pumpkin Pie Biscuits with Vanilla-Almond Glaze, you can enjoy the taste of the holidays year-round!

Using my Basic Baking Mix, I used to make these biscuits every Saturday morning and had some to spare for quick breakfasts during the week.I learned to make Bojangles(R) biscuits a long time ago and fashioned my homemade cinnamon and blueberry biscuits after those appearances.While I use a 2-inch cutter for a 3-inch biscuit, this dough handles well for smaller or larger sizes. The evenly cooked key is rolling equal depth across the dough before cutting.Nutritional information is located in Step 1.Wonderfully,AliceWhite Rose Manor Bed & Breakfast

I love biscuits I wondered if I could make biscuits using buckwheat flour, and after many trails, I finally could make delicious biscuits They have a crunchy texture and will fill you up. You'll get addicted to thr texture and taste. A little bit of high quality butter and sugar goes a long way.Whip the butter and sugar to incorporate air until pale.Roll out the dough as thinly as possible. Don't roll out the whole dough, but tear it off into a small piece to make 2-3 biscuits at a time, and roll it out to cut out shapes.You can use sifted plain flour instead of buckwheat flour. Recipe by Rararu-

Here's another Keto recipe I found on another Keto site. These are quick and easy to make, not to mention filling and tasty. I doubled the recipe and was able to make 15 biscuits using an ice cream scoop for measurement. The recipe below is not doubled.

I've been trying for over a year now to get a biscuit recipe that was all mine and delicious at the same time. My husband loves them.

Sweet, crunchy, eggless biscuit(cookie). Australian/ New Zealand.

I have made so many of these belguin biscuits, I usually double the mixture as I never seem to make Enough! I like to pipe my icing too, just to make them look tidy.

I wanted to have some sausage gravy, so I made biscuits to go with it!Don't over mix after adding the yogurt. The dough may stick to your hands but that's fine. When you fold the dough over once, the biscuits will split in the middle easily. This dough is baked right away without resting. If you are reheating the biscuits, wrap them in foil and put them in the oven. You can freeze these. For 16 small 5 cm [2.0 in] diameter biscuits. Recipe by VitaminY

I love biscuits and gravy. My great grandmother made the best biscuits, but she made them with sourdough. I have tried lots of recipes, but this one comes most near to the tenderness and taste I enjoy. Hope you will enjoy too.

The best thing about going to red lobster is the free cheesy biscuits so I ventured to make my own. This recipe satisfied my cheesy biscuit desires. Cheddar cheese is not a set ingredient, I have experimented with a few different cheeses all with success!

Throughout Southern States of America, we love to wake up to Strawberries and Biscuits.As a child, I learned the art of southern biscuits

Absolutely amazing best biscuits i have ever made.

Being lactose intolerant, I am always creating new recipes out of old favorites to omit the dairy.I used these biscuits for shortcake and they were perfect! I increased the sugar to 1Tbs for shortcake.

The brown butter is worth the extra time and changes everything for these biscuits. You can also really taste the sage. Cutting and stacking the dough akin to puff pastry and adding a good bit of baking powder really gives them lift and lots of flaky layers! Enjoy.