Llouises Biscuit Recipe Recipe 455 Recipes

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.

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...

L'LOUISE'S BISCUIT RECIPE RECIPE - (4.5/5)

Steps:

• Combine ingredients with fork. Work as little as possible. Roll out to 1" thick with biscuit cutter. Bake 450-475 for 15 min.

A RECIPE FOR OLD-FASHIONED NEW ZEALAND LOUISE CAKE

Steps:

• Heat oven to 150 C / 300 F.
• Lightly grease an 11 x 7-inch rectangular cake tin. Line tin with baking paper and allow the paper to hang over the edges a little to facilitate the cake's removal once it's baked.
• To make the cake: In a mixing bowl cream together the butter and sugar until light and fluffy. Add 3 egg yolks, 1 at a time, beating well after each addition.
• Sift flour and baking powder together. Fold into the creamed butter-sugar mixture. The dough will seem quite crumbly, but this is normal. Press dough into the bottom of the lined cake tin.
• To make the coconut-meringue topping: In a clean bowl, use an electric mixer to beat the three egg whites until they form soft peaks.
• Gradually add 1/4 cup superfine sugar, 1 tablespoon at a time, while continuing to beat the whites until they form stiff, glossy peaks. Use a spatula to gently fold in the desiccated coconut and vanilla essence (extract).
• Using a spatula, spread a thin layer of jam over the dough in the pan.
• Next, spoon and spread the coconut meringue over the jam, making sure the meringue completely covers the jam.
• Bake for 20 to 25 minutes or until the meringue top is a soft pink eggshell color. It is normal for the meringue to crack, so don't panic.
• Remove from the oven and cool in tin for 2 to 3 minutes. Carefully remove the cake from the tin by holding onto the baking paper and gently lifting. Cool on a wire rack.
• Once cooled, cut cake into squares and serve topped with fresh raspberries, if desired. The Louise Cake can be kept in an airtight container for up to one week. Edited by Barbara Rolek

EASY BISCUITS

Steps:

• Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
• Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

LIGHTER BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425.
• Coat a baking sheet with nonstick cooking spray.
• Put the flour, baking powder, baking soda, salt and sugar into the bowl of a food processor fitted with a metal blade.
• Process for about 2 seconds.
• Drop the margarine pieces on top of the flour and process for about 8 seconds.
• The mixture will be the consistency of coarse crumbs.
• Do not overprocess.
• Transfer the mixture to a mixing bowl.
• Alternatively, cut the margarine into the flour using a pastry blade, 2 forks, or your fingertips.
• Stir the buttermilk into the dry ingredients with a fork just until combined.
• When the biscuit dough holds together, drop it by large spoonfuls onto the baking sheet.
• Bake for 10-12 minutes or until the biscuits are puffy and lightly browned.
• Serve them immediately.

BASIC BISCUIT DOUGH

Steps:

• Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
• Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.