Tasty Kitchen: A Happy Recipe Community! » Biscuits and Scones

Coconut Lime Greek Yogurt Scones

Alaska from Scratch — Mon, 06 May 2013 15:09:57 +0000

For the scones:
Preheat oven to 400 F. Line a baking sheet with parchment paper.

In a mixing bowl, stir together the flour, sugar, coconut, baking powder, baking soda, and salt. Cut in the butter using a pastry blender until the mixture is crumbly.

In a smaller bowl, whisk together the yogurt, egg yolk, vanilla, coconut extract, and lime zest. Add the yogurt mixture into the flour/butter mixture and gently fold it in, forming a shaggy dough.

Turn the dough out onto a lightly floured work surface. Gently pat the dough together until it holds its shape and can be formed into a 3/4 inch-thick disc, being careful not to overwork the dough or knead it too much. Cut the disc into 8 equal-sized triangles. Place each triangle on the parchment-lined baking sheet. Brush the top of each triangle with heavy cream.

Bake 14-16 minutes or until golden on the edges and cooked through. Remove pan from oven and set aside to cool on a baking rack while you make the glaze.

For the glaze:
In a medium sized bowl whisk together the Greek yogurt, lime juice, and green food coloring, if using. Gradually add powdered sugar, whisking briskly until smooth and you have a thick, but runny glaze. Drizzle the glaze over warm scones, then immediately sprinkle scones with toasted coconut. Allow the glaze to set before serving.

Notes:
I toast my coconut in a small frying pan over medium heat, stirring often until golden.

Wild Onion & Cheddar Cornbread Biscuits

Addie — Tue, 30 Apr 2013 02:35:52 +0000

Preheat oven to 350ºF and grease a 12 or more cup muffin tin. Sift the corn meal, baking soda, baking powder and salt. Combine buttermilk and eggs and add to corn meal. Add grated cheese and onions and fold in melted butter or shortening until just combined. Don’t over mix.

Distribute to muffin tin and bake until golden for about 20 minutes. Let cool before removing from muffin tin and enjoy! These freeze very well. To send them over the top, give a good grinding of black pepper over the muffins before baking.

Banana Walnut Doughnuts With Peanut Butter Glaze

Adrienne Jacobs — Tue, 23 Apr 2013 19:23:45 +0000

Preheat oven to 425 F. Spray a 6-count doughnut pan with cooking spray.

In a large bowl combine both flours, sugar, baking powder, cinnamon, and salt. Set aside.

In a separate smaller mixing bowl add in banana, egg, milk, and vanilla. Whisk until well combined. Add this mixture into the dry mixture until well mixed. Fold in 1/2 cup walnuts.

Pour into prepared baking pan, and sprinkle tops with remaining 1/4 cup candied walnut pieces if desired. Bake for 7 minutes, until doughnuts are puffed up, and no longer doughy.

Remove from oven, set pan on a rack and let doughnuts rest for 5 minutes. Then remove them from the baking pan and cool doughnuts for 15 minutes on wire racks.

Meanwhile make the glaze: Combine all ingredients in a small bowl and stir until smooth. Add more milk if needed, or microwave your peanut butter to soften it if needed. Pour glaze over doughnuts and enjoy!

Big Mama’s Biscuits Turned Up! Herb Cheese Biscuits

Jocelyn (Grandbaby Cakes) — Tue, 09 Apr 2013 13:29:14 +0000

1. Preheat oven to 450 F.
2. Add self-rising flour, garlic salt, and granulated sugar to a medium sized bowl and whisk together to combine.
3. Grate frozen shortening with a cheese grater into a measuring cup then add it into the flour mixture. Add two tablespoons of broken up herb goat cheese into the flour mixture (you can easily break the cheese apart with your hands). Begin cutting the shortening and goat cheese into the flour using a pastry cutter.
4. Sprinkle in shredded mixed cheeses into the bowl and combine with the biscuit mixture.
5. Add cold milk to the biscuit mixture and use a spoon to quickly fold it into the biscuit mixture. A wet dough should form.
6. Place the biscuit dough into the refrigerator for 15 minutes.
7. After 15 minutes, sprinkle flour on your working area or board and put the biscuit dough onto the board. Use your hands to flatten the dough and shape it to your preferred thickness of 1/2-3/4 inch.
8. Cut biscuit dough into circles using a round cutter or the back of a can.
9. Place cut biscuits onto a greased cast iron skillet and bake for about 10-12 minutes or until they have risen and browned.
10. Optional: To make biscuits a bit browner, turn the broiler on at the end of the bake time and broil until you get them as brown as you would like on the top.
11. Lastly, add garlic salt and parsley into the melted butter in a small bowl and mix together. Brush herb butter on the tops of biscuits after removing from the oven and serve warm.

7-Up Biscuits

4littlefergusons — Wed, 03 Apr 2013 02:42:45 +0000

Preheat oven to 450 F.

In a large bowl mix together Bisquick, sour cream and 7-Up. Your dough will be very soft and very, very sticky!

Sprinkle additional biscuit mix all over your work surface before attempting to work with this dough. You will want to coat both sides of the dough for easy handling. Pat dough out, coating again as necessary.

Cut into 9 biscuits with a biscuit cutter or can.

Pour the melted butter into a 9 inch square pan. Place biscuits in the butter and bake at 450 F for 12-15 minutes.

Enjoy as is. These are so good, you won’t even NEED the jelly!

Maple Scones with Maple Glaze

ana @fit, fun n delish — Mon, 01 Apr 2013 08:35:17 +0000

Preheat the oven to 425ºF.

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Using a pastry blender or your fingers, cut the butter into the flour mix. Stir in the eggs and maple syrup.

Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a ½ inch thick round.
Cut into 8 wedges, and place on the parchment-lined baking sheet.

Bake for 15-20 minutes or until golden brown. Remove the scones to a wire rack to cool before drizzling with the glaze.

To make the glaze, mix all of the glaze ingredients together in a small bowl until well-combined and thick.

Orange-Cinnamon Biscuits

Olga Chernyateva — Sun, 31 Mar 2013 20:35:26 +0000

Pour the flour on the table, cut the butter into small pieces and mix with the flour to make butter-flour crumbs. Beat the yolks with the sugar. Grate or grind the zest. Add all these ingredients and cinnamon to the crumbs and make pastry.

Leave the pastry in the fridge for 1 hour. As soon as it’s cooled down, roll it out about 1/2 cm thick and use a biscuit cutter to cut out different shapes.

Place your biscuits onto a pre-oiled baking sheet and send to the oven. Bake them at 350ºF (180 ºC) for 10-12 minutes.

Let them cool and decorate with food grade paints or just dust with powdered sugar.

Whole Wheat Baked Meyer Lemon Zucchini Donuts

Amber@ Goatcheesegoatcheesegoatcheese — Fri, 29 Mar 2013 22:47:50 +0000

Preheat the oven to 350ºF.

Mix 1 tablespoon coconut oil, Greek yogurt, egg and almond milk. Fold in the zucchini, sugar and lemon juice. Add the salt, whole wheat flour, baking powder and baking soda.

Use the remaining 1 tablespoon coconut oil to grease the donut trays. Use a spoon to put the dough in the greased trays.

Bake at 350ºF for 11-13 minutes. Let the donuts cool for 20 minutes.

Stir ingredients for glaze. Dunk the donuts in glaze and let rest for 5 minutes before enjoying.

Whole Wheat Chocolate Donuts with Chia Seeds

Amber@ Goatcheesegoatcheesegoatcheese — Tue, 26 Mar 2013 15:16:00 +0000

Preheat oven to 350ºF.

Mix almond milk and lemon juice and let it sit for 5 minutes. (This makes vegan buttermilk.)

Stir the flour, sugar, cocoa, baking powder, baking soda, salt, chia seed, mini chocolate chips, and coconut oil (melted) into the almond milk mixture just until all the dry ingredients are combined.

Drop batter into a coconut-oil greased donut pan, and bake 11-13 minutes. Remove from the oven and let the donuts cool completely.

Once the donuts are cool to the touch, prepare the glaze. Mix the powdered sugar, cocoa, vanilla and almond milk until you have a smooth glaze. Cover the donuts with the glaze and let them set.

Roasted Strawberry Scones

Kari Lindsay — Mon, 25 Mar 2013 15:31:03 +0000

1. Preheat oven to 400 F.
2. In a medium sized bowl, toss the strawberries with the canola oil and honey. Spread in a single layer onto a parchment covered, rimmed sheet pan. Roast for 25 minutes.
3. Use a slotted spoon to transfer the roasted strawberries to a strainer that has been placed over a bowl. Allow the strawberries to cool completely, while some of the juices drain. Discard the juices or use them for another purpose.
4. Combine the dry ingredients; the flour, granulated sugar, baking powder and salt together in a large bowl.
5. Use a pastry blender/cutter or two knives to cut the butter into the flour mixture; until the butter is the size of small peas.
6. In a small bowl whisk together the wet ingredients; the half-and-half, egg and vanilla extract.
7. Make a well in the center of the dry ingredients and add the wet ingredients into the well. Barely stir the ingredients together. There will still be quite a lot of flour that has not been worked in.
8. Add the strawberries to the mixture and gently stir those in so that they are evenly distributed. The dough will still be sticky but do not over work it; clumps of butter should still be visible.
9. Dump the dough out onto a cold surface (a marble or granite counter top is great, not wood though) that has a generous amount of flour on it. Add a little more flour onto the top of the dough to keep your hands from sticking and gently knead the dough about 10 or 12 times just to smooth the dough a little. Add more flour to keep your hands from sticking if needed.
10. Use your hands to mold and pat the dough into about a 9-inch circle that’s about 1 inch thick. Cut the circle into 8 equally sized triangles.
11. Brush any excess flour from the scones and place them onto a sheet pan that has been lined with parchment paper.
12. Use a brush to brush the heavy cream over the entire top of the scones, and sprinkle the demerara sugar over the top.
13. Bake for 15 to 18 minutes or until the tops are golden brown.
14. Remove baked scones to a wire rack to cool.
15. Scones are best if eaten the same day.