Quick Biscuit Kichel Recipes

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Steps:

• Preheat oven to 450 degrees.
• Place a piece of parchment over the slotted top of a broiler pan.
• Arrange won ton wraps on the parchment paper.
• Sprinkle a small amount of sugar over each wrap.
• Place in the oven and bake for 5 to 8 minutes or until wraps brown a bit, particularly on the edges.
• Wraps should feel firm, not flimsy.
• Move to a plate and cool to room temperature.
• Serve as a cracker with chopped herring.
• Biscuit Kichel can stored in an airtight container for up to 1 week.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.