CRUNCHY BISCUITS
For a quick complement to the effortless main dish, Traci bakes Crunchy Biscuits. Convenient refrigerated biscuits get a tasty treatment when topped with crushed corn chips. "They couldn't be easier," she promises.
Provided by Taste of Home
Time 30m
Yield 8 biscuits.
Number Of Ingredients 3
Steps:
- Arrange biscuits in greased 8-in. round baking pan. Brush with butter. Sprinkle with corn chips and gently press into the dough. Bake at 400° for 14-16 minutes or until golden brown.
Nutrition Facts :
THE BEST CRISPY CHOCOLATE CHIP COOKIES
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 cookies
Number Of Ingredients 10
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
- Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
- Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.
CRUNCHY OAT BISCUITS
If you like crunchy biscuits these are well worth a try. Always popular with my friends at the windmills. They are very easy to make but please ensure you space the mixture on the baking trays as advised below - they spread out significantly during cooking.
Provided by Merry Miller
Categories Breads
Time 45m
Yield 18-20 biscuits
Number Of Ingredients 7
Steps:
- Pre-heat oven to Cool (300°F, 150°C, gas mark 2).
- Cover 2 baking trays with silicon or parchment paper.
- Stir together the flour, bicarbonate of soda, oats and sugar.
- Over gentle heat, melt together the butter, syrup and milk.
- Pour the fluid into the flour mixture and mix well.
- Take rounded teaspoons of the resultant mix and roll in the hands to form a small ball.
- Place the balls of mixture 4 inches apart on the baking trays and slightly flatten the balls.
- Bake for 25 to 30 minutes.
- Cool on the trays for 2 to 3 minutes to allow the biscuits to become firm.
- Lift the biscuits off the lining paper with a fish-slice and place on wire trays to finish cooling.
- Once cool, place in an air-tight tin to keep the biscuits crunchy.
Nutrition Facts : Calories 73.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 70, Carbohydrate 8.9, Fiber 0.5, Sugar 5.1, Protein 0.7
CRUNCHY CHEESE BISCUITS
Make and share this Crunchy Cheese Biscuits recipe from Food.com.
Provided by Felix4067
Categories Breads
Time 18m
Yield 40 biscuits
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Grease baking sheet.
- Combine all ingredients in large mixing bowl; mix well.
- Using hands, shape dough into small balls.
- Place balls on baking sheet about 1 1/2 inches apart, flatten using palm of hand or the bottom of a drinking glass.
- Bake at 375 degrees for 8 to 10 minutes.
- Cool slightly on wire racks before serving.
Nutrition Facts : Calories 70.9, Fat 4.2, SaturatedFat 1.6, Cholesterol 5.9, Sodium 72.5, Carbohydrate 6.1, Fiber 0.2, Sugar 0.1, Protein 2.2
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CRUNCHY BISCUITS | RECIPE | CUISINE FIEND
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4/5 (6)Servings 36Cuisine BritishCategory Desserts
- Cream the butter with the sugar until fluffy, add the vanilla extract. Stir the flour with the baking powder into the mix, add the corn syrup and mix everything into soft dough, adding the lemon juice to help the dough come together.
- Roll it up into a sausage about 4-4cm in diameter, wrap it in cling film and chill for at least an hour until firm.
- When the dough has chilled, slice it with a sharp knife into 3mm thick discs, place them on the baking sheets well-spaced out and bake for 8 minutes until light golden around the edges. Cool on the wire rack.
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