BUTTER WHIRL BISCUITS
Maraschino cherries proudly sit upon swirls of buttery piped dough in this cookie, the likes of which are found all over Ireland. They might be homemade like they were in my house (and as is my preference, of course) or store-bought, but either way, they feature a wonderful crumbly texture that goes really well with the chewy cherries. It's not uncommon to sandwich two cookies with jam--or even better, try sandwiching them with my Best-Ever Buttercream Frosting if you want to get really indulgent. Cookies this pretty are nice to give as a gift--arrange them in a decorative cookie tin and finish it off with a colorful ribbon.
Provided by Gemma Stafford
Categories dessert
Time 45m
Yield 12 to 14 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper.
- In a large bowl, cream together the butter, sugar, and vanilla with a wooden spoon until fluffy and pale in color.
- Add the flour and stir until well combined.
- Transfer the dough to a piping bag fitted with a large star tip.
- Pipe the dough into 12 to 14 flat whirls on your prepared cookie sheet. Put a cherry half on each one.
- Bake for 18 to 20 minutes, until pale gold. Leave to cool on the cookie sheet for 5 minutes, then transfer to a wire rack.
- Store the biscuits in an airtight container at room temperature for up to 3 days.
BUTTER SWIM BISCUITS
These biscuits are literally swimming in butter prior to baking, hence the name. No need to butter them since they are buttery and fluffy. Perfect for breakfast or for dinner. Great use of pantry items during this stay-at-home order during the Coronavirus pandemic.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 9
Number Of Ingredients 6
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.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 31.2 g, Cholesterol 29 mg, Fat 11 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 6.8 g, Sodium 527.2 mg, Sugar 4.2 g
VIENNESE WHIRLS
These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat
Provided by Chelsie Collins
Categories Afternoon tea, Dessert, Snack, Treat
Time 57m
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
- Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
- Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.
Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium
TENDER BUTTERMILK BISCUITS
These flaky biscuits benefit from, but do not require, butter and spicy-sweet pepper jelly.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 to 10 biscuits
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Whisk flour, baking powder, salt, and sugar in a large bowl. Cut in butter with a pastry blender (or rub in with your fingers) until pea-size crumbs form. Cut in yolk. Stir in buttermilk until just combined.
- Turn dough out onto a lightly floured surface, and knead twice. Pat dough to a 1-inch thickness. Using a 2 1/4-inch round cutter, cut out biscuits, and transfer to a nonstick baking sheet. Repat dough scraps, and repeat once.
- Lightly brush biscuit tops with buttermilk. Bake until tops are golden brown, 20 to 22 minutes. Serve hot with butter and pepper jelly on the side.
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- For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a potato masher. Add the sugar and bring to boil over a low heat.
- For the biscuits, preheat the oven to 375F. Line 3 baking sheets with non-stick baking parchment. Using a 2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart.
- Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle.
- Bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.
- For the filling, measure the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth.
- Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits.
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