Burnt Butter Biscuits Recipes

Steps:

• Preheat the oven to 450 degrees F. Place a 10 1/2-inch cast-iron skillet in the oven to heat.
• Add the flour to a large bowl. Use your hands or a pastry cutter to work the shortening into the flour until the crumbs are the size of large peas.
• Slowly pour in the buttermilk, then mix with your hands until the mixture starts to form a dough. Add buttermilk if it feels too dry. As soon as the dough comes together, transfer to a floured work surface. Press the dough into a square and fold it over itself to create layers, using additional flour to keep the dough from sticking. Shape into a 1/2-inch-thick rectangle. Use a 2- to 3-inch biscuit cutter to cut out biscuits, rerolling the scraps to use all the dough.
• Take the skillet out of the oven and add 2 tablespoons melted butter. Place the biscuits in the skillet, then lightly brush the tops with the remaining butter.
• Bake until lightly golden brown, 15 to 17 minutes. Let cool for a few minutes, then serve.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place butter in an 8x8-inch glass or ceramic baking dish. Microwave for 1 minute. Stir butter and keep microwaving at 20-second intervals until butter is fully melted.
• Sift flour, baking powder, sugar, and salt into a bowl. Add buttermilk and stir until combined. Pour over melted butter and spread over the melted butter. Use a bench scraper to cut dough into 9 equal pieces.
• Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.

Steps:

• Melt 50g butter in a small saucepan and continue to cook until nut brown, set aside to cool slightly.
• Beat the remaining 100g room temperature butter and castor sugar together in an electric mixer until creamy. Sieve the flour and rice flour together and add to the butter mixture, and mix well by hand.
• Stir in the chopped macadamia nuts and marmalade, and add the cooled nut-brown butter. Stir well to combine, then divide the mixture in two and roll each half into a cylindrical shape on a lightly floured clean work surface. Make sure that there are no cracks in the cylinder shapes, then roll them up tightly in cling film wrap and place on a flat surface and refrigerate for about 2-3 hours or overnight until ready to use.
• Pre-heat the oven to 180°C & line a two baking tray's with baking paper. Slice the biscuit dough into even rounds about 1 - 1.5cm thick and bake for 10-12 minutes. Allow to cool before serving.

Steps:

• Put butter in saucepan, let it burn a light brown.
• let butter cool, but not set.
• beat in sugar.
• add egg, and beat again.
• Lastly add self-raising flour.
• Roll into walnut sized balls and place almond/cherries in centre (optional) back on scone tray (try baking paper if unsure whether your tray will stick), spaced apart.
• Bake at 300-325 degrees less for fan-forced for approximately 20 minutes.

Steps:

• Beat the butter with the icing sugar, a pinch of salt and the lemon zest until a smooth.
• Sift in the flour and add the milk, mix to a dough and then knead briefly. Wrap and chill for 1-2 hours.
• Heat the oven to 200C/fan 180C/gas 6. Line 2 baking sheets with baking parchment. Roll the dough out on a floured worksurface to 2mm and cut out different shapes. Arrange the biscuits on the baking sheets, grouping all the same sizes together. Bake for 10-12 minutes until golden, then cool completely.
• Melt the chocolate in a microwave or in a bowl set over simmering water. Dip one side of each cookie into the chocolate and leave to cool and set.

Steps:

• Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
• Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.