Jellied Biscuits Recipes

PERFECT HOMEMADE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
• Combine the dry ingredients in a large bowl.
• Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
• Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
• Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
• Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
• For extra yumminess, brush the tops of the biscuits with melted butter...

JELLY SLICE

Steps:

• Line a 18cm x 28cm rectangular slice tin with baking paper and set aside.
• Prepare jelly according to the packet instructions and set aside on the bench to cool. Do not place the jelly in the fridge as you don't want it to set just yet.
• Crush the biscuits/cookies in a food processor and place into a separate bowl.
• Add the melted butter and mix until well combined.
• Firmly press the mixture into the bottom of the prepared tin and then place into the fridge while you prepare the filling.
• Place the sweetened condensed milk and lemon juice into a separate bowl. Add the dissolved gelatine mixture (see tips below) and mix using a whisk until completely combined.
• Pour the mixture over the prepared base and place into the fridge until set (approximately 1 hour).
• Gently pour the cooled jelly over the top of the slice and place into the fridge for 5 hours or until set.
• Cut into slices and store in an airtight container in the fridge for up to 3 days.
• Line a 18cm x 28cm rectangular slice tin with baking paper and set aside.
• Prepare jelly according to the packet instructions and set aside on the bench to cool. Do not place the jelly in the fridge as you don't want it to set just yet.
• Place the butter into the Thermomix bowl and melt for 2 minutes, 80 degrees, Speed 2. Add the biscuits/cookies and mix for 8 seconds, Speed 8 (you may need to scrape down the sides of the bowl partway through). Firmly press the mixture into the bottom of the prepared tin and then place it into the fridge while you prepare the filling.
• Place the sweetened condensed milk and lemon juice into a clean Thermomix bowl. Add the dissolved gelatine mixture (see tips below) and mix for 15 seconds, Speed 4.
• Pour the mixture over the prepared base and place into the fridge until set (approximately 1 hour).
• Gently pour the cooled jelly over the top of the slice and place into the fridge for 5 hours or until set.
• Cut into slices and store in an airtight container in the fridge for up to 3 days.

SUPER EASY JELLY DOUGHNUTS

Steps:

• Heat oil.
• Flatten biscuits (I usually just flatten in the palm of my hand, but this causes them to be a little doughy in the center, to prevent that, flatten until the dough is almost see through).
• Place spoonful of jelly (I usually use about 2 teaspoons) on to 10 flattened biscuits.
• Brush egg whites around the outside of jellied biscuits.
• Place the rest of the flattened biscuits on top and press around the edges to secure.
• Fry in hot oil until golden brown.
• Drain on paper towel.
• Enjoy!

JELLY JAR BISCUITS

Steps:

• Preheat the oven to 425* F.
• Do not mix your wet and dry ingredients together until the oven is very hot or you will not have fluffy biscuits.
• After the oven is screaming hot, sift dry ingredients together and stir to make sure they are mixed well.
• Add shortening to the biscuit mix and cut in with a pastry cutter or two knives until the lumps are as small peas.
• Add the cold milk and stir until it barely clings together.
• By hand, knead three or four times.
• Turn out onto a floured board and pat into a disk about 1/2 inch high.
• Cut with a floured jelly jar ( 2 1/2"), give the tops a gentle poke, re-roll scraps and cut, sprinkle each top with a little flour.
• Place biscuits on a sheet pan or cookie sheet with parchment. The closer you put them together the softer they are. I don't let mine touch usually.
• Put into the center of the oven.
• Bake about 11 minutes. Depending on the size of the biscuits you can bake them from 8 to 15 minutes. So keep an eye on them.
• This recipe can easily double or even quadruple.