Sweet Autumn Biscuits Recipes

SWEET-POTATO BISCUITS

Steps:

• Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
• Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
• Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

SWEET AUTUMN BISCUITS

Steps:

• (I baked mine in a muffin pan sprayed with nonstick but the preferred method is in a 9x9 pan.)Preheat oven to 450 degrees F. Place butter in 9x9 pan and place in oven until butter is melted. Remove and set aside.
• In a bowl, combine Bisquick, pumpkin pie spice,and yogurt just until blended. Stir in 7-UP. Fold in Pecans.(If using a muffin pan, just scoop into a prepared pan and bake for about 10 minutes.)
• If using a muffin pan, just scoop into a prepared pan and bake for about 10 minutes. Otherwise, turn dough onto a clean flat surface that has been dusted with Bisquick. Pat dough out to roughly 9x9. Cut you biscuits, arrange in pan on top of melted butter and bake for 10-14 minutes or until golden. Ice while still hot.
• For Icing: Combine powdered sugar, vanilla, and evaporated milk until a thick but pourable consistency. Scoop about a tablespoon onto each hot biscuit.

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.

GOLD MEDAL™ FLOUR CLASSIC BISCUITS

Steps:

• Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

SWEET-MILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Work lard and butter into flour mixture with a pastry cutter or your fingers until largest pieces are the size of small peas. Add milk, and stir with a fork until a dough forms.
• Turn out dough onto a lightly floured surface, and pat out to 1 inch thick. Cut out rounds with a floured 2 1/4-inch biscuit cutter. Space 2 inches apart on a baking sheet lined with parchment paper. Gather together scraps, and repeat.
• Brush tops with melted butter. Bake until light-golden brown and cooked through, about 25 minutes. Transfer to a wire rack to cool 5 minutes. Serve warm.

SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE

Steps:

• Preheat oven to 400, I place a rack in lowest position in the oven.
• Combine dry ingredients.
• Cut in butter.
• Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
• Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
• Gently turn the dough until all sides are covered with flour.
• Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
• Pat the dough into a 1 inch thich slab.
• Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
• Place on insulated cookie sheet about 1/2 inch apart.
• Put in HOT oven and bake for 12- 15 minutes.
• You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
• (I get 9 biscuits when I use a 2 1/2" cutter).

SWEET POTATO BISCUITS

Steps:

• Make the biscuits: Heat oven to 375 degrees. Wrap the sweet potato tightly in foil and bake until tender enough for a knife to go in with no resistance, 45 minutes to 1 hour 10 minutes. Remove from the oven and cool completely. Scoop out 6 ounces/175 grams of cooked sweet potato flesh (about ¾ cup). (The sweet potato can be baked in advance and refrigerated in an airtight container for up to 3 days.) Increase oven temperature to 400 degrees. Line a sheet pan with parchment paper.
• In a medium mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Working quickly, rub or cut the cold butter into the dry mixture using your fingers or a pastry cutter until the butter pieces are the size of peas. (Alternatively, use a food processor and pulse the dry ingredients with the butter to cut in the butter.)
• Add the scallions and toss to coat with the flour mixture. Cut the cooked sweet potato into ½-inch chunks and drop into the bowl, tossing gently to coat with flour so that the pieces stay separated. Make a well in the center and pour in the buttermilk. Use a wooden spoon to stir until a shaggy dough forms. Transfer the dough to a floured work surface.
• Roll the dough into an 11-by-7-inch rectangle. Use a floured spatula to lift one end of the dough and fold over one-third of the rectangle. Fold the other end over the top as if folding a letter. You should end up with a rectangular piece of folded dough. Lightly flour the surface of the dough and roll again into a 12-by-6-inch rectangle. Use a sharp knife to cut the dough into 12 (2-by-3-inch) rectangles. Transfer to the prepared baking sheet, spacing about 1 ½ inches apart.
• Bake until biscuits are golden brown and cooked through, rotating the pan about halfway through, 25 to 30 minutes. Transfer the biscuits to a wire rack to cool slightly before serving warm.
• While the biscuits bake, make the honey butter, if you like: In a small bowl, combine the butter, cinnamon, nutmeg, black pepper and salt. Add the honey, and use a fork to cut the ingredients into the butter until incorporated and smooth. Transfer to a small bowl and serve with the warm biscuits. The butter can be covered and refrigerated for up to 7 days. Bring to room temperature before serving.