Moldy Biscuits Recipes

Steps:

• Preheat the oven to 425°F
• Sauté the scallions in 3 tablespoons butter until they are soft. Set the scallions aside and let cool.
• Sift the flour, baking soda, and salt into a large mixing bowl. Cut the 1/2 cup butter into small pieces and cut it into the dry ingredients until the mixture resembles coarse crumbs.
• In a small bowl mix together the 3/4 cup buttermilk and the green food coloring, until it is a very dark shade of green.
• Make a well in the center of the flour mixture, and add the scallions and the green buttermilk.
• Mix until a very sticky dough just holds together.
• Turn out onto a floured surface and knead 20 times.
• Pat out until 1/2 inch thick.
• Cut with a 2 inch cutter. Place biscuits on a baking sheet about 3 inches apart.
• Mix the melted butter and buttermilk and brush on the biscuits.
• Bake for 12-15 minutes until golden brown.

Steps:

• Thoroughly cream the butter by hand. Add sugar and mix til fluffy. Beat in the egg and then the milk or cream.
• In a separate bowl mix together all the dry ingredients. Stir them into the butter. Knead the dough for just a minute. Chill the dough until firm.
• Preheat oven to 350 degrees F (180 degrees C).
• Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown. *Quantity will vary depending on the size of your ceramic molds.

Steps:

• Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
• Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
• Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
• Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.