by Mary Rose Malloy Hellerman
Ingredients:
1/4 cup margarine or butter
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar
Directions:
1. Heat oven to 425ยบ.
2. Grease cookie sheet with shortening.
3. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears.
Showing posts with label Biscuits. Show all posts
Showing posts with label Biscuits. Show all posts
Oat and Honey Biscuits
by Dorothea Brandt Malloy
Ingredients:
Gluten-free oatmeal, ground into 1 cup oat flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 TB oil
1 TB honey
1/4 cup water
Directions:
1. Preheat oven to 450°. Grind oatmeal in a food processor to make 1 cup oat flour.
2. Mix oat flour with salt.
3. Stir oil and honey together; cut into flour mixture with a pastry blender until crumbly.
4. Add water to make a soft dough, adding a teaspoon or so more water if necessary.
5. Roll out dough and cut into small biscuits. Place on a greased cookie sheet.
6. Bake for 15 to 20 minutes.
Ingredients:
Gluten-free oatmeal, ground into 1 cup oat flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 TB oil
1 TB honey
1/4 cup water
Directions:
1. Preheat oven to 450°. Grind oatmeal in a food processor to make 1 cup oat flour.
2. Mix oat flour with salt.
3. Stir oil and honey together; cut into flour mixture with a pastry blender until crumbly.
4. Add water to make a soft dough, adding a teaspoon or so more water if necessary.
5. Roll out dough and cut into small biscuits. Place on a greased cookie sheet.
6. Bake for 15 to 20 minutes.
Baking Powder Biscuits
by Dorothea Malloy
Ingredients:
2 cups flour
4 tsp baking powder OR 2 tsp baking soda and 2 tsp cream of tartar
1 tsp salt
2 TB oil
3/4 to 1 cup water
Directions:
1. Sift dry ingredients together.
2. Drizzle the oil into the dry ingredients while stirring.
3. Pour water gradually into mixture and stir until dough clings together.
4. Put on floured board and knead gently a few strokes.
5. Roll out to 1/2 inch thickness.
6. Cut into round biscuits and place on ungreased cookie sheet.
7. Bake at 425 degrees in preheated oven for 15 minutes, or until brown.
8. Makes 8-10 biscuits.
Ingredients:
2 cups flour
4 tsp baking powder OR 2 tsp baking soda and 2 tsp cream of tartar
1 tsp salt
2 TB oil
3/4 to 1 cup water
Directions:
1. Sift dry ingredients together.
2. Drizzle the oil into the dry ingredients while stirring.
3. Pour water gradually into mixture and stir until dough clings together.
4. Put on floured board and knead gently a few strokes.
5. Roll out to 1/2 inch thickness.
6. Cut into round biscuits and place on ungreased cookie sheet.
7. Bake at 425 degrees in preheated oven for 15 minutes, or until brown.
8. Makes 8-10 biscuits.
Scones
by Febrina Malloy
Scones may be eaten hot or cold, but they are at their best when served fresh from the
oven.
Makes 12 scones
Ingredients:
2 cups flour
scant 1/2 tsp salt
2 1/2 tsp baking powder
1/4 cup sugar
1/3 cup butter
1/2 cup raisins, cut in half, or currants
1 egg
milk
Directions:
1. Combine flour, salt, baking powder, and sugar in mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Stir in raisins.
2. Lightly beat egg in measuring cup. Add milk to make 2/3 cup liquid. Add to dry ingredients and stir gently with fork, until dough holds together.
3. Gather dough into a ball and place on lightly floured board and knead gently, about 12 strokes.
4. Roll out 1/2 inch thick and cut into rounds, squares, or triangles, as desired.
5. Place scones on ungreased baking sheet about 1 inch apart.
6. Bake at 425° 12-15 minutes. Do not overbake.
7. To serve: split scones while hot and spread with butter.
Scones may be eaten hot or cold, but they are at their best when served fresh from the
oven.
Makes 12 scones
Ingredients:
2 cups flour
scant 1/2 tsp salt
2 1/2 tsp baking powder
1/4 cup sugar
1/3 cup butter
1/2 cup raisins, cut in half, or currants
1 egg
milk
Directions:
1. Combine flour, salt, baking powder, and sugar in mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Stir in raisins.
2. Lightly beat egg in measuring cup. Add milk to make 2/3 cup liquid. Add to dry ingredients and stir gently with fork, until dough holds together.
3. Gather dough into a ball and place on lightly floured board and knead gently, about 12 strokes.
4. Roll out 1/2 inch thick and cut into rounds, squares, or triangles, as desired.
5. Place scones on ungreased baking sheet about 1 inch apart.
6. Bake at 425° 12-15 minutes. Do not overbake.
7. To serve: split scones while hot and spread with butter.
Subscribe to:
Posts (Atom)