Brown Sugar Biscuits Recipes

BROWN SUGAR BISCUITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet, or use parchment paper.
• In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
• Bake in preheated oven for 15 to 20 minutes, or until golden brown.

BROWN SUGAR & CINNAMON BISCUITS

Steps:

• Combine Bisquick and milk and set aside.
• In a cupcake pan, place 1 T. melted butter in eight cups.
• Then place 1 T. brown sugar into each cup with butter.
• Next sprinkle desired amount of cinnamon into each cup.
• Stir each cup to mix thoroughly.
• With a tablespoon, place enough biscuit mix into each cup to cover brown sugar mixture.
• Place cupcake pan onto large cookie sheet to avoid dripping into oven.
• Bake at 450 degrees for 10-12 minutes.
• When done, place a cookie sheet over the cupcake pan and invert until biscuits drop onto cookie sheet.

EASY BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2
• . Combine the flour, baking soda, baking powder, cornstarch and salt in a medium sized bowl and set aside.
• . Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it's ready. 4.
• Add the egg and mix until well combined. 5.
• Add the egg yolk and vanilla extract and mix until well combined. 6.
• Add the dry ingredients and mix until the dough comes together and is combined. Do not over mix. 7.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. 8.
• Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don't over bake. 9. R
• move from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

BASIC SUGAR COOKIES

Steps:

• Preheat oven to 180° C. Grease and line two cookie sheets.
• In a bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and egg.
• In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff.
• DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut into whatever shapes you desire.
• Bake for 8-10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

CHARLESTON CHEWIES WITH PECANS

Steps:

• Line a 9x13 inch baking pan with parchment paper or spray with non-stick spray.
• Melt butter over medium low heat.
• Mix brown sugar and flour in large mixing bowl.
• Pour melted butter into the large mixing bowl and combine. Add vanilla, eggs and pecans, stirring until well combined.
• Bake in prepared pan at 325 degrees for 30-35 minutes. Cool completely before dusting with confectioners sugar and cutting into bars.

STRAWBERRY SHORTCAKES WITH BROWN SUGAR BISCUITS AND WHITE CHOCOLATE CREAM

Steps:

• For white chocolate cream:
• Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
• Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
• For biscuits:
• Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
• Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
• For strawberries:
• Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
• Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.
• *Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.
• **Also called culinary lavender buds; available at many health foods stores and from surfasonline.com.

SUGAR BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter.