BISCUIT MINI-BATCH FOR TOASTER OVEN
A nice, little batch of fresh, hot, biscuits to make in the toaster oven when you just need a little something. Drop biscuits are no more trouble to make than opening a can of dough and you don't have to keep track of expiration dates. Of course you could roll them and cut them if you wanted, but I've always liked the crunchy bits you get from the texture of the drop biscuits.
Provided by 3KillerBs
Categories Breads
Time 13m
Yield 6 2 inch biscuits
Number Of Ingredients 4
Steps:
- Pre-heat toaster oven to 425°F.
- Mix together flour and baking powder.
- Work in melted butter.
- Add milk and mix into a soft dough.
- Drop 6 biscuits onto a small baking sheet that will fit into your toaster oven.
- Bake 8-12 minutes or until done.
- Pay careful attention to the doneness because toaster ovens aren't as reliable in their temperature control as full-size ovens.
Nutrition Facts : Calories 106.2, Fat 2.9, SaturatedFat 1.7, Cholesterol 7.9, Sodium 87.8, Carbohydrate 17, Fiber 0.6, Sugar 0.1, Protein 2.8
SMALL-BATCH BUTTERMILK BISCUITS
Here's a recipe for when you want towering, fluffy biscuits, but don't want a large batch. You can use pretty much any ovenproof dish - a baking sheet, a square or round cake pan, or even a skillet - but be sure to butter the pan beforehand. If you like things a little less seasoned, reduce the salt to 1/2 teaspoon, and if you use salted butter in the dough, reduce the salt to 1/4 teaspoon. Fun tip: Bake these beauties in the toaster oven by following the same temperature and timing guidance as you would when baking in a standard oven. Serve them warm.
Provided by Erin Jeanne McDowell
Categories quick breads, side dish
Time 45m
Yield 4 biscuits
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
- Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. Toward the end of chilling, heat the oven to 400 degrees.
- Butter a 9-inch square baking pan, a 9-inch round cake pan, an oven-safe skillet or a baking sheet.
- On a lightly floured surface and using floured hands, pat the dough into a rectangle 1/2-inch thick. Fold the dough in quarters. Using floured hands, pat the dough out again to a square about 1 1/4-inch thick.
- Cut the square of biscuit dough into four even pieces. Transfer the biscuits to the prepared pan in a cluster, with about 1/2 inch of space between each biscuit.
- In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash over the surface of the biscuits, and bake until deeply golden brown on top, 25 to 30 minutes. Cool at least 10 minutes before carefully separating and serving.
AUSTRALIAN TOASTER BISCUITS (CRUMPETS)
Make and share this Australian Toaster Biscuits (crumpets) recipe from Food.com.
Provided by princess buttercup
Categories Yeast Breads
Time 1h28m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast and sugar in warm water.
- Let stand until creamy, about 10 minutes.
- To make crumpet rings, cut aluminum foil into 7x12 inch pieces.
- Fold in half lengthwise and then in thirds, making 6 layers.
- Form into a 3 1/2 inch diameter circle and tape shut on the outside.
- In a large bowl, mix together flour and salt.
- Stir in the milk, oil and yeast mixture.
- Beat well until smooth.
- Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes.
- Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
- Heat a griddle or frying pan over medium low heat.
- Sprinkle cornmeal on the griddle and place the rings on the griddle.
- Deflate the batter by stirring.
- Pour 1/4 cup of batter into each ring.
- Cook slowly for about 10 minutes or until pale brown.
- Carefully remove the rings and turn the bisquits over.
- Bake on second side about 8 minutes or until light brown.
- Transfer to a rack to cool.
Nutrition Facts : Calories 186.7, Fat 3.9, SaturatedFat 0.8, Cholesterol 2.6, Sodium 476.6, Carbohydrate 32.5, Fiber 1.4, Sugar 0.5, Protein 5
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