Velvet Cream Biscuits Recipes

Steps:

• Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

Steps:

• Move an oven rack to the enter position of your oven; preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Combine self-rising flour and sugar in a mixing bowl; stir in cream until almost all the flour has been incorporated and dough is wet and sticky.
• Turn dough onto a well-floured work surface and gently press it into a rectangle about 1/2-inch thick. Use a bench scraper to lift up ends of dough and fold dough into thirds. Press dough again into a thick rectangle.
• Roll dough out into a 6x10-inch rectangle about 1/2-inch thick. Cut rounds from the dough using a 3-inch biscuit cutter. Gently press dough scraps together into a thick disk, roll out 1/2-inch thick, and cut 3 more biscuits. If any dough remains, lightly press it flat and cut one more biscuit from the remaining dough.
• Arrange biscuits on prepared baking sheet. Brush tops of biscuits generously with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 10 to 12 minutes. Brush hot biscuits with melted butter again and let stand 2 to 3 minutes to cool slightly before serving.

Steps:

• Heat oven to 160C/140C fan/gas 3 and line 2 baking trays with baking parchment. Put the butter and vanilla into a large bowl, and beat until soft and creamy. Add the colouring and beat to combine. Sift the remaining biscuit ingredients into the bowl and mix together until it comes together to form a uniform dough.
• Using your hands, roll the dough into small balls (I weigh these so each biscuit is the same size, 20g each), then place 10 onto each prepared baking tray, leaving a couple of inches between each biscuit. Using a fork dipped in flour, press onto each of the biscuits, leaving an indent and pressing the biscuits a little flatter.
• Pop the trays into the fridge for about 15 mins or until the biscuits have firmed up slightly, then bake for 20-25 mins. Allow them to cool on the trays for 5 mins before moving to a wire rack to cool completely.
• For the filling, put the butter, icing sugar and vanilla in a large bowl and beat together until light and fluffy. Add the cream cheese and the lemon extract, and beat until just combined - the lemon extract helps to give the filling a little extra boost of flavour, to help it stand up against the biscuits.
• Once the biscuits have cooled, put the filling in a piping bag fitted with a plain round tip and pipe filling on half the biscuits, sandwiching together with a second biscuit.

Steps:

• Heat oven to 350°F. Spray 8-inch square pan or 9-inch round cake pan with cooking spray. In medium bowl, beat all coffee cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Pour into pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean; cool slightly.
• Set oven control to broil. In medium bowl, mix all topping ingredients with fork until crumbly. Spoon evenly over cake. Broil with top about 3 inches from heat about 2 minutes or until topping is golden brown.