American Biscuit Recipe

[CarolineW]

Does anyone have a recipe for American Biscuits (ie light fluffy scone type things) which I can whip up in my TMX tonight?  I used to have a recipe many years ago, but I don't have it anymore.

Thanks
Caroline

[LeeJ]

These aren't thermie converted, as they are so easy anyway, but... these are divine...

M&M Chocolate Chip Cookies (Makes approx. 30)

Preheat oven to 180C
spray some biscuit trays with oil or use baking paper.

Beat together 125g unsalted butter, 1/2C caster sugar, 1/2C brown sugar & 1/2tsp vanilla , beat until the mixture is pale. Add a lightly beaten egg and beat some more until it is well combined.

Sift in 1 3/4C self raising flour & 1/2tsp salt and mix well with a wooden spoon. Then, using clean hands, mix the dough until it all comes together.

Add in 3/4C dark chocolate chips & 3/4C M&M's, and mix in using your hands .
After mixing in the chocolate and M&M's, keep adding more of both until the mixture won't take any more. You know you've put in enough when you try to fold in some more and others fall out because there is no more room

Shape the dough into small balls and place on prepared oven trays. Make sure you allow a little room for them to spread .
Bake in the preheated oven for 10-12 minutes, they will still look pale and a little uncooked when they should be taken out. A good way to tell is the bases will be a little browned, but the top of the cookie won't look set. Take them out of the oven and allow to cool for 5 minutes so they are easier to get off the trays.

--my mix always comes out a bit too sticky to make balls, so i just plop them out with spoons, dont push them down.
--Biggest tip, dont overcook!!! very easy to do...
--Melly got 104 from a double batch the other day, i must make mine mutch bigger:laughing:, cause i dont get that many...
--you use about a 250gm m&m's and about the same in choc chips.

[CarolineW]

Thanks Lee.  They sound nice, I'll give those a try.  That isn't the kind of biscuit I meant, though.  What Americans call a biscuit is somewhat like our scones - only lighter and fluffier.  They're eaten with the main course, rather like a bread roll.

[LeeJ]

Oh Gosh, I'm completely on the wrong path then!

[andiesenji]

I guess this is a bit late but here is a very easy biscuit recipe.

Easy Cream Cheese Biscuits

12 ounces cream cheese, softened

1/2 cup butter, softened

1 1/2 cup self-rising flour  (or add a heaping teaspoon of baking powder to regular flour)

1/2 teaspoon salt, to taste

Combine the ingredients by hand or in food processor. 
 In the TMX this takes  at most, 20 seconds at speed 4.
Don’t OVER MIX!

Divide the mixture into two portions, wrap in plastic and refrigerate for at least 30 minutes.
Roll out one portion at a time to approximately 1/2 inch thickness (generously flour work surface and rolling pin to prevent sticking).

Cut with a 2-inch biscuit cutter and place on ungreased baking sheet 1 inch apart.
Bake in 425 degree F.  (220 C.) oven until light brown about 10 to 12 minutes.

[Nik2WIN]

This was passed to me by an American friend.  I've never used it and its not TMX converted I'm afraid - I copied it straight from the facebook email he sent me 

I presume the oven temps are farenheit and I've no idea how to convert to celcius (if you need to ...)

Nik

Here you go. How does it look? I have had these before and they are some of the best I have had.

Martha Stewart’s Fluffy Biscuits
2 C. Flour
1 TBS Baking Powder
½ tsp. Salt
¼ C. Cold Butter, cut in cubes
1 C. Buttermilk or 1 C. Milk with 2 ½ tsp. Lemon Juice

Heat oven to 500*. In a bowl, combine flour, baking powder and salt. Cut in butter; pour in buttermilk or sour milk. Don’t over-mix. Roll into flat balls and bake 8-9 minutes.

Mel’s notes: I bake them at 400* for 12 minutes. I also just spoon the dough onto the baking sheet.

[andiesenji]

This was passed to me by an American friend.  I've never used it and its not TMX converted I'm afraid - I copied it straight from the facebook email he sent me 

I presume the oven temps are farenheit and I've no idea how to convert to celcius (if you need to ...)

Nik

Here you go. How does it look? I have had these before and they are some of the best I have had.

Martha Stewart’s Fluffy Biscuits
2 C. Flour
1 TBS Baking Powder
½ tsp. Salt
¼ C. Cold Butter, cut in cubes
1 C. Buttermilk or 1 C. Milk with 2 ½ tsp. Lemon Juice

Heat oven to 500*. In a bowl, combine flour, baking powder and salt. Cut in butter; pour in buttermilk or sour milk. Don’t over-mix. Roll into flat balls and bake 8-9 minutes.

Mel’s notes: I bake them at 400* for 12 minutes. I also just spoon the dough onto the baking sheet.

Here's is an excellent conversion site:

At the top of the page select what you want to convert  - this is the section for temperature.

[Cuilidh]

... and don't forget that the cup, tablespoon, etc. measurements vary from country to country ....!

[Nik2WIN]

... and don't forget that the cup, tablespoon, etc. measurements vary from country to country ....!

Oh you have gotta be joking!!!!   

I always work on the principle that a cup is 250ml and a tablespoon is a damn tablespoom (15ml)

I shall try this recipe out this afternoon and report back, unless I've enough milk to do it this morning ...  Grocery delivery at lunchtime

Nik

[CarolineW]

Thank you so much for these, I'll give them both a try.  The one I had years ago used yogurt and they were delish.  I'm guessing that the yogurt would replace the milk (in Nicola's recipe) or cream cheese in Andie's, would you think?  I'll make a few batches an experiment with original recipe v recipe with yogurt.

So now I have an excuse for making another meal that would go with these - for the next 4 weeks    Looove that comfort food in weather like this.

[faffa_70]

... and don't forget that the cup, tablespoon, etc. measurements vary from country to country ....!

Oh you have gotta be joking!!!!   

I always work on the principle that a cup is 250ml and a tablespoon is a damn tablespoom (15ml)

I shall try this recipe out this afternoon and report back, unless I've enough milk to do it this morning ...  Grocery delivery at lunchtime

Nik

Tablespoon in Australia is 20ml just to confuse you more 

[andiesenji]

OOwie! 

I made a mistake when typing the recipe.

It is 1/2 cup butter  not 1 cup. 

I'm correcting it now.

[andiesenji]

A link to this popped up in this morning's emails.
I subscribe to King Arthur Flour's page.

While this is not a TMX recipe, it should not be difficult for the brilliant folks on this forum to revise it.  Or at the very least, get some ideas from it.

 Maple-Bacon Biscuit Bake,

[Cornish Cream]

A link to this popped up in this morning's emails.
I subscribe to King Arthur Flour's page.

While this is not a TMX recipe, it should not be difficult for the brilliant folks on this forum to revise it.  Or at the very least, get some ideas from it.

 Maple-Bacon Biscuit Bake,

Looks absolutely sensational Andie.

[CarolineW]

This was passed to me by an American friend.  I've never used it and its not TMX converted I'm afraid - I copied it straight from the facebook email he sent me 

I presume the oven temps are farenheit and I've no idea how to convert to celcius (if you need to ...)

Nik

Here you go. How does it look? I have had these before and they are some of the best I have had.

Martha Stewart’s Fluffy Biscuits
2 C. Flour
1 TBS Baking Powder
½ tsp. Salt
¼ C. Cold Butter, cut in cubes
1 C. Buttermilk or 1 C. Milk with 2 ½ tsp. Lemon Juice

Heat oven to 500*. In a bowl, combine flour, baking powder and salt. Cut in butter; pour in buttermilk or sour milk. Don’t over-mix. Roll into flat balls and bake 8-9 minutes.

Mel’s notes: I bake them at 400* for 12 minutes. I also just spoon the dough onto the baking sheet.

I made these tonight, replacing the milk with yogurt.  I measured everything into the bowl together, then kneaded for 20 secs.  It was to loose a dough to roll out (I use spelt flour which often needs less water than wheat) so I just scooped it onto the tray.  They were a hit with the family.  Thanks for the recipe.