Scrumptious Biscuits

In order to make snacks that were gentle on the body and the wallet, I am always thinking of snacks that use small amounts of butter, eggs, and sugar (or don't use at all).You can use potato starch flour in place of the corn starch. When molding in steps 5~7, roll out the dough to about 3 mm thick with a rolling pin, and cut out with a cookie cutter if you like. I don't mind, but cutting it with a cup and serrating the edges will give it a simple appearance and will bring out the delicious crunchiness; it is also more fun to squeeze the edges, so I recommend making it with your kids. Recipe by caramel-cookie

friable corn biscuits are cooked very easily. The oil should be at room temperature and well warmed up. we separate the protein from the yolk, we only need the yolk.rub the butter with yolk, add condensed milk and sugar. mix well. We sift the corn flour and add it to the dough.We cover the baking sheet with parchment paper. the oven is heated up to 180 degrees. We bake cookies for 12-15 minutes.

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.

My family love these. I usually have to make two pans. I hope you enjoy these as much as my family does.

These have an American taste. Even though they're just ordinary biscuits, my husband took one bite and said, 'Delicious!' Split them in half and enjoy with butter, syrup, or jam as you like.The story behind this recipeMy husband likes savory biscuits. Sweet scones don't get this kind of reaction from him.

This is a recipe that my family has used since I was a little girl in Georgia. My Papa was stationed at the Marine Corps logistics base in Albany GA in the early 80's, and the church on base had made a cook book to sell at a fund raiser. My Mema (Mom), a beautiful woman and cook, bought the book. Unfortunately the book being made by volunteers long before computers ment that there were quite a few editing errors. My mother had to figure out the temperature and time for this recipe which has been added here. I can promise you that you will love these. Marines would beg my Father for a dinner invite if Mema was making her biscuits and I must say that of my friends that have had these I have received the same rock star status.

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).

Its a process to make these but they are well worth it. Hope you enjoy them as much as my family and i do.

My adaptation of a recipe I found online. They are more salty than typical so not for the faint of palet.My wife and I LOVE these.

Sometimes you just need a good biscuit to start the day. After watching Alton Brown, and rereading Sam Sifton, this is my current version. Hope you enjoy.

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.

This is my version of the Red Lobster biscuits. Hope you like them.

Came across this recipe from my Muffins and Biscuits book. They say the recipe name comes from an old legend that says these biscuits are supposed to be big as a cats head. Well I took one of my biscuits and held it to my cats head. Legend is dead on. Tried to take a photo but my cat refused and threatened to call PETA on me so you'll just have to take my word on it. Maybe next time.

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!

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

This is a variation of my recipe for okara biscuits. I referenced "yoish"'s recipe for the ratio of ingredients.While the dough may appear slightly sticky at first, it should settle down once it cools. Recipe by Fujikko

After months of trial and error, I finally got it-- my biscuits rival Red Lobster's! ;-)

I make these to use up whey that was left over from straining yogurt.Whey makes them soft and fluffy, but they're also pretty delicious with milk.Sift the dry ingredients if you have time.When stretching out the dough, do so carefully so that you don't rip the bag.The bottom is prone to burning while baking, so bake on the top level.They're made sweet to be eaten as-is. If you're making them for breakfast, reduce the amount of sugar by half. For 10, 5 cm [2.0 in] diameter. Recipe by cafe-cafe

Crunchy on the outside, fluffy on the inside, these drop biscuits remind me of the ones my mom used to make.

Once you eat one fresh out of the oven, you won't be able to stop. They're also delicious the next day. Thank you for 2000 likes! The story behind this recipe: My child is allergic to eggs, so we can't go to KFC. The dough can be frozen. Just brush with glaze and bake for 1-2 minutes longer if baking from frozen. If the dough is difficult to handle, be careful not to melt it with body heat. Wrap it tightly in plastic wrap or press it together in a bowl before folding.

I love KFC's biscuits. I've tried many recipes for these, but none tasted quite like theirs. I've finally managed to come up with a recipe that captures the flakiness, crispiness, and fluffiness. If you think I'm kidding, be sure to try it yourself. You'll be amazed.Keep the butter in the refrigerator.(Making sure the butter doesn't melt is a key point.)Fold the dough over at least 6 times.If you knead it too much, it will be like bread, or not enough, and it will be like pie, so try to get a feel for the right texture! Recipe by megmilk0307

#GA4 #week6 #butterEggless Indian Shortbread Cookies – Nankhatai are very popular cookie prepared during the festive season in India. These are flavored with ghee or butter, cardamom and saffron and will melt in your mouth! If you love nankhatai then I have got the perfect recipe for you. With only handful of ingredients, you will able to get the perfect nankhatai to make your family happy.Nankhatai are made with flour, semolina, ghee, and flavored with cardamom and saffron. These Indian cookies are crumbly, buttery, and quite addictive.The name Nankhatai comes from two words – ‘naan’ meaning bread and ‘khatai’, meaning biscuit or cookie.The texture of these cookies is soft and mouth melting.

An easy delicious recipe. Sometimes it's easier to do cut Biscuits because you can determine the portion size to how hungry each person is. It resembles a giant cake biscuit. Then you can either cut them all or portion them as needed.

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/

My Children Bark. In case anyone wants to bake a scrumptious, delicious, gets the wiggle butt going treat for their dog. Here is one of my kiddos all time favorite dog biscuits.

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-

Quick and easy. I love the fact that it requires no kneading.You can also add grated cheese before you mix in the milk for a more savoury scone.

This “cake” doesn’t require the normal ingredients you need for a real cake. It is mainly Marie biscuits.

Use butter according to your need.

I love KFC biscuits! So I made them in my way.The tip is not to knead the dough in Step 4. For Step 6, you'll be making layers by repeating the process several times, but if you do it too much it won't plump up, so only do it about 3-4 times.When cutting your biscuits out, the dough should be 3-4 cm thick. If you want it to crack while baking, powder a small amount of flour on the folded size of the dough. Do not powder both sides or it won't stick at all! For 5-6 7-8 cm [2.8-3.1 in] diameter pieces. Recipe by teddynancy