Traditional Piglet Biscuits Recipes

PIGS IN A BLANKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
• Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

OLD FASHIONED PIGS IN A BLANKET

Steps:

• 1. Drain Vienna Sausages and dry with paper towels.
• 2. Cut each biscuit into to pieces. Flatten out just a bit and wrap each sausage in the dough.
• 3. bake according to package directions for biscuits.

PIG IN A BISCUIT

Steps:

• Preheat oven to 425 degrees F.
• Whisk the flour, baking powder, baking soda, salt, and sugar together in bowl. Rub in 2 tablespoons of butter until absorbed, and then rub in the remaining butter until mixture resembles coarse sand. Whisk the milk and sour cream into a liquid measuring cup; stir the sour cream and milk into the dry ingredients.
• Turn the dough out of the bowl and knead very lightly and flatten into a square. Using a rolling pin, roll the dough into a 9 by 12-inch rectangle. Trim dough's rough edges with a pizza cutter or a knife, and then cut it in half lengthwise to make 2 rectangles. Lay 3 sausage links end to end, lengthwise, down the center of each piece of dough. Fold the dough over the sausages into long rolls with overlapping dough on the bottom. Slice each roll crosswise into 8 (1 1/2-inch) pieces.
• Transfer rolls to a baking sheet. Bake until golden, about 20 minutes. Serve warm with honey mustard.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

TRADITIONAL PIGLET BISCUITS

Steps:

• Preheat oven to 190°C.
• Prepare a baking sheet lined with baking paper.
• Measure the amount of dough to put into wooden mould by using lotus paste wrapped in cellophane wrap. Weigh the amount of lotus paste used.
• Sift the flour into a medium mixing bowl. Set aside.
• Pour the golden syrup, peanut oil and alkaline water into another bowl and mix well.
• Make a well in the centre of the flour and pour in the liquid mix.
• Mix together the flour and the liquid mix till well mixed. Take care not to over-mix.
• Flour the wooden mould sparingly and knock out the excess flour.
• Weigh the dough in 40g lumps and press 1 lump into the wooden mould.
• Knock out the formed dough from the mould and place it on the prepared baking sheet.
• Continue the process for the rest of the lumps of dough.
• Spray the dough with water sparingly before putting it in the oven to bake for 10 minutes.
• Remove the half-baked biscuits from the oven and apply some egg wash.
• Bake for another 10 minutes or until golden brown.
• Remove from the oven to cool on a wire rack.