HEART BISCUITS
"Mom always made heart-shaped biscuits for Valentine's Day," says Tina Christensen of Addison, Illinois. "When I realized how easy they were, I continued the tradition! They're great anytime of year served warm with a honey or cinnamon spread."
Provided by Taste of Home
Time 32m
Yield about 1 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball., Turn onto a lightly floured surface; knead five to six times. Roll to 1/2-in. thickness; cut with a 2-in. heart-shaped cookie or biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown., For honey spread, combine butter and honey in a bowl; beat until smooth. For cinnamon spread, combine butter, sugar and cinnamon in a bowl; beat until smooth. Serve with the warm biscuits.
Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 536mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
BISQUICK™ HEART SMART™ CHEESE-GARLIC BISCUITS
These cheese garlic biscuits are a treat for the tastebuds. They're super easy to make, with a little helping hand from Bisquick™ Heart Smart™, of course. Make these Bisquick™ drop biscuits, and enjoy them alongside your next meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- In small bowl, stir Bisquick® mix, milk, cheese and garlic powder to make a soft dough. Drop dough by 5 spoonfuls onto ungreased cookie sheet.
- Bake about 8 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 3 g, TransFat 0 g
JAMMY HEART DROPS
Cook from the heart and serve these raspberry-centred biscuits to kids, young and old - you don't need a special cutter, either
Provided by Sarah Cook
Categories Afternoon tea
Time 1h5m
Yield Makes 18 biscuits
Number Of Ingredients 7
Steps:
- Beat the butter and sugar together until pale and fluffy. Beat in the vanilla for a few secs, then use a wooden spoon to stir in the flour with ¼ tsp salt. Roll the dough into 36 small balls (the easiest way to get this right is to divide the dough into quarters - each quarter then makes 9 balls).
- Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Squish 2 balls of dough together on the paper, keeping the 'round' edges of the balls at the top, but pinching together at the base where they meet, so they make a rough heart shape. Flatten with the palm of your hand to a biscuit, then press in heart-shaped 'dent' for the jam - thumbs and fingers are perfect for this. Repeat with remaining dough balls leaving a little space between each finished heart shape for spreading.
- Spoon the jam into a food bag (or disposable piping bag), snip off the end and pipe roughly 2-3 tsp jam into the thumb-heart dips you have made in each biscuit. Bake for 8-12 mins until pale golden and crisp. Cool on the trays.
- Mix the custard powder and icing sugar, then dribble in enough water to make a runny icing. Drizzle all over the cooled biscuits, allow to set for at least 10 mins, then serve or store in a biscuit tin.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 25 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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