Sweet Vanilla Biscuits Recipes

VANILLA BISCUITS (COOKIES)

Vanilla Biscuits (Cookies) image

These are the BEST cookies you will ever eat, this is actually a secret recipe that my Granny refused to give up, but after me complaining that it wasn't fair that we only ever got them when we ome home to New Zealand, which isn't ery often, she gave it up, YEY!!! I have it now and I am going to share it

Provided by Perfect Pixie

Categories Dessert

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 7

Ingredients

125 g butter
1 cup sugar
225 g flour
50 g sultanas
1 egg
1 teaspoon baking powder
1 teaspoon vanilla essence

Steps:

cream butter, sugar and essence.
add egg.
then add dry ingredients.
roll into balls.
place on cold greased trays.
press down with a fork.
bake 15-20 minutes at 190 degrees.
or 12-15 minutes for me because I have and aga.

Nutrition Facts : Calories 226.7, Fat 9, SaturatedFat 5.5, Cholesterol 37.8, Sodium 111.2, Carbohydrate 34.5, Fiber 0.7, Sugar 19.2, Protein 2.7

SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE

Sweet Biscuits for Breakfast or Shortcake image

I wanted a sweet biscuit, but found that the more sugar I used, the heavier they would be. I started experimenting with a basic rolled biscuit recipe from The Joy of Cooking, and came up with this. The way you handle the dough is important, and be sure to use a sharp cutter to cut the rounds, so all of the edges puff up. A preheated oven and an insulated cookie sheet are necessary. If you don't have an insulated sheet, put two regular sheets together. Recipe is easily doubled. I've served this as shortcake with strawberries and whipped cream, and we also like it at breakfast with apple jelly.

Provided by Loves2Teach

Categories Breads

Time 35m

Yield 9 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour (I measure by fluffing up the flour, then dipping the metal cup into the canister and shaking the flo)
1/4 cup all-purpose flour, for patting out the dough
1 teaspoon regular table salt
1 tablespoon baking powder
3/4 cup powdered sugar
1/4 lb ice cold unsalted butter, if you have european style butter,use that
3/4 cup half-and-half

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).

Nutrition Facts : Calories 270.1, Fat 12.8, SaturatedFat 8, Cholesterol 34.6, Sodium 389.9, Carbohydrate 35.1, Fiber 0.8, Sugar 9.9, Protein 3.9

LIGHT CINNAMON VANILLA BREAKFAST BISCUITS (EGGLESS)

Light Cinnamon Vanilla Breakfast Biscuits (Eggless) image

I made this adapting the recipe for biscuits on the Bisquick box, and really enjoyed the results. This is not a particularly sweet biscuit recipe, which makes it a wonderful accompaniment for your morning cuppa! You can experiment by adding chocolate chips in the batter for added sweetness, or increase the amount of sugar. This tastes best served warm with a pat of butter or maple syrup.

Provided by Anu_N

Categories Breads

Time 20m

Yield 16 two and a half inch biscuits

Number Of Ingredients 6

Ingredients

2 1/4 cups original Bisquick baking mix
2 -3 tablespoons sugar (I use 2)
1/2 teaspoon ground cinnamon
2/3 cup milk
1/2 teaspoon vanilla extract
cooking spray

Steps:

Preheat oven to 450°F (230°C).
Combine Bisquick, sugar and cinnamon in a medium bowl.
Stir in milk and vanilla and mix well.
Spray a baking sheet lightly with cooking spray (a non-stick baking sheet works best; you don't need cooking spray then) and drop the batter onto it by heaping teaspoons, 1 inch apart.
Bake for 12 to 15 minutes, or until golden brown.
Serve warm with a pat of butter or maple syrup.

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