Easy Bake Oven Biscuits Recipes

EASY BAKING POWDER DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

EASY-BAKE OVEN BISCUITS

Steps:

• Combine biscuit mix and milk with a fork. Drop by half-teaspoonfuls onto a well greased pan. Bake 10 minutes.

EASY BAKE CHEDDAR BISCUITS

Steps:

• Preheat oven to 450ºF.
• Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl.
• Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
• Stir in Cheddar cheese.
• Add milk; stir until mixture forms soft dough.
• Place on lightly floured surface; knead 8 to 10 times or until smooth.
• Pat out dough into 6 inch square.
• Cut into nine squares.
• Place on ungreased baking sheet.
• Bake 10 to 12 minutes or until golden brown.
• Spread each warm biscuit with 2-1/2 teaspoons of the cream cheese spread.

DUTCH OVEN BISCUITS

Steps:

• Lightly grease a 14" dutch oven or line with parchment paper.
• Preheat to 500 degrees. This is a hot oven so use lots of coals on the bottom and the top to preheat. Be sure to remove most of the bottom coals just before you begin to bake the biscuits or you'll burn the bottoms.
• In a mixing bowl, sift together the dry ingredients.
• Cut in the shortening with a pastry blender, or two knives. Your done when there are little balls of dough about the size of a pea.
• Pour in all of the milk at once. Stir with a fork until just mixed. Too much mixing will release the gluten and make a heavy biscuit. The dough will be quite wet but able to retain its shape.
• Use a soup spoon and drop the biscuits into the dutch oven. Give each biscuit a little room to grow.
• Place the lid on loaded heavy with hot coals. Place the oven back on a bed of just a very few coals. Bake for 8 to 10 minutes, or until golden brown.
• Remove and serve immediately with lots of butter and sweet jam.

EASIEST EVER BISCUITS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.