HOPPIN' HONEY BISCUITS
Serve these warm honey biscuits sprinkled with cinnamon-sugar and have them ready in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 450°. Stir Bisquick, cinnamon and milk until soft dough forms; beat vigorously with spoon 30 seconds. Place dough on surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times.
- Roll or pat dough into 10x8-inch rectangle, 1/2 inch thick. Cut dough lengthwise into 1/2-inch strips. Fold each strip in half into U shape; twist curved end to form lower part of bunny, then twist middle to form upper part of bunny. Leave ends of each strip straight to form bunny's ears. Place on ungreased cookie sheet.
- Make slight indentation in lower circle of dough to hold cream cheese. Stir together cream cheese, honey and walnuts. Spoon about 1 teaspoon cream cheese mixture onto lower part of bunny for tail. Sprinkle cinnamon-sugar over bunnies. Bake 8 to 10 minutes or until golden brown. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Biscuit, Sodium 340 mg
HOT STRAWBERRY BISCUITS
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the rosemary and lemon zest, and mix until combined. Quickly blend in the shortening until the mixture resembles coarse meal. Make a well in the center and stir in the buttermilk and strawberries until just blended. Do not over mix.
- Turn the dough out onto a well-floured board and knead gently 2 to 3 times. Pat the dough into a circle about 1/2-inch thick. Using a 3 inch round cookie cutter, cut out biscuits and place on a baking sheet.
- Bake until golden, about 20 minutes. Transfer biscuits to a rack to cool.
- In a bowl, combine the melted butter, sugar, and lemon juice and zest. Brush glaze over warm biscuits.
DESSERT FRENCH TOAST WITH STRAWBERRIES AND CREAM
When my favorite ice cream brand marketed its ice cream as five ingredients, I always thought as a kid, "that's pretty much what I use to soak bread when I make French toast." It's just how you think it would be - amazing! It's melted ice cream with a dash of cinnamon, all soaked up by a thick slice of brioche and topped with a fast and flavorful strawberry sauce. Oh yeah, and also that store-bought whipped cream. This gets the stamp of approval for "eat this whenever you want!" It's tempting to eat it all but try to share!
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in the center of the oven and preheat to 275 degrees F.
- Put the strawberries, granulated sugar, lemon juice and vanilla in a medium saucepan and cook, stirring occasionally, over medium heat until the sauce coats the back of a spoon, 10 minutes.
- Microwave the ice cream in its paper container until softened, 2 minutes. Transfer the ice cream to a 9-by-13-inch baking pan. Whisk in the eggs and cinnamon.
- Preheat a large griddle pan or large nonstick skillet over medium heat.
- Place 4 slices of the bread in the ice cream mixture and let sit for 30 seconds, then flip and let sit 30 seconds.
- Melt 2 tablespoons of the butter on the griddle pan. Add the soaked bread and cook until golden brown, about 2 minutes per side. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Cut each French toast on a diagonal with a metal spatula. Place each triangle cut-side down on the griddle and cook for 30 seconds. Transfer to a rimmed baking sheet and keep warm in the oven while you cook the next batch. Wipe off the griddle pan or skillet with a paper towel. Repeat with the remaining 4 slices of bread, ice cream mixture and 2 tablespoons of butter.
- To serve, transfer the French toast to a platter and top with confectioners' sugar, the fresh and easy strawberry sauce and your favorite whipped cream.
CREAM BISCUITS
Steps:
- Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.
HONEY BISCUITS
These lightly sweet biscuits are a great complement to all sorts of stews, soups, and chilies. Monterey Jack cheese adds an extra layer of flavor in these flaky bites.
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in milk and cheese until mixture forms a ball. , Turn onto a lightly floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on an ungreased baking sheet. , In a small microwave-safe bowl, combine honey and remaining butter. Microwave on high until melted. Brush over biscuits. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 714mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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- Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
- Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
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