Simple Iced Biscuits Recipes
ICED CINNAMON BISCUITS
In Grand Valley, Ontario, Wendy Masters serves these biscuits oven-fresh for breakfast or brunch. "They are wonderfully light and have an appealing cinnamon flavor," she says. "The plump raisins and simple icing add the right touch of sweetness."
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first six ingredients; cut in shortening until mixture resembles coarse crumbs. Stir in raisins. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead 4-5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place with sides barely touching on a greased baking sheet. Bake at 425° for 12-17 minutes or until golden brown. Combine the icing ingredients; drizzle over biscuits. Serve warm.
Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 340mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE ICED BISCUITS
Make these sweet iced letters and numbers with your kids during school holidays. They'll have fun making them and then devour them once ready
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 40-45
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a bowl and beat it using an electric whisk until soft and creamy. Beat in the sugar, then the egg and vanilla or lemon, and finally the flour to make a dough. If the dough feels a bit sticky, add a little more flour and knead it in.
- Cut the dough into six pieces and roll out one at a time to about 5mm thickness on a floured surface. The easiest way to do this is to roll the mixture out on a baking mat. Cut out letter and number shapes (we used 7 x 4cm cutters) and peel away the leftover dough at the edges. Re-roll any off-cuts and repeat.
- Transfer the whole mat or the individual biscuits to two baking sheets (transfer them to baking parchment if not using a mat) and bake for 7-10 mins or until the edges are just brown. Leave to cool completely and repeat with the rest of the dough. You should be able to fit about 12 on each sheet. If you are using two sheets, then the one underneath will take a minute longer.
- Ice the biscuits using the pens to make stripes or dots, or colour in the whole biscuit if you like. They will keep for five days in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein, Sodium 0.2 milligram of sodium
BASIC BISCUITS
This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.
Provided by lenihan5
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
- Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g
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From danbeasleyharling.com
5/5 (3)Total Time 10 minsCategory DessertCalories 218 per serving
- BISCUITS: Cream together the butter and sugar. Add the vanilla and egg, and mix again to combine. Sift the flour and baking powder together, and then add to the other ingredients. Mix again until just combined. Wrap in cling film and and rest in the fridge for at least 45 minutes. Preheat the oven to 200c / 180c fan Dust the work surface with plain flour. Roll out the dough to about 5mm thick. Cut our shapes as desired and transfer to a baking sheet with a palate knife. Bake for 8-10 minutes until the edges are just starting to brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.ROYAL ICING: Sift the icing sugar, meringue powder, and titanium dioxide into a bowl. Add your flavouring of choice, and then water, a little at a time. You want to aim for a '20 second icing', meaning that if you disturb the surface of the icing, it takes about 20 seconds to smooth over completely. This is the ideal consistency for piping lines and borders.
- ASSEMBLY: Use a No.2 icing tip, or cut a small hole in the end of a disposable piping bag, and pipe around the edges of the biscuit, forming a complete border. Leave to dry for 15 minutes, or until the surface has crusted over. Empty the icing back into a bowl, and use an electric whisk to beat it. The icing will stiffen. Add more water as you go. You want the final consistency to be '10 second icing', a little bit more flowing than the icing you used to pipe the borders. Using a No.3 tip, or cutting a slightly larger hole in a disposable piping bag, generously flood the inside of each biscuit with the icing. Leave to set up completely before decorating - at least 8 hours.
- DECORATING: Put a small blob of gel food colouring on a plate, and mix with a little vodka. Use this to paint designs on your biscuits. You will find that the biscuits really 'pop' when they have a black outline of royal icing. You will find it easier to achieve a true black colour if you add some sifted cocoa powder to your royal icing - you will need less black food colouring (which often doesn't taste nice) to achieve a good colour.
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- Cream the butter and sugar together in a bowl until combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined, then stir in the flour and bring together to form a dough.
- Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.
- Bake for 8-10 minutes, or until pale golden-brown. Set aside to harden for 2 minutes, then cool on a wire rack.
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