Basic Biscuit Dough Recipes

EASY BISCUITS

Steps:

• Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
• Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

EASY BISCUITS

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.

BASIC BISCUIT DOUGH

Steps:

• Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
• Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.

RECIPES

Steps:

• Step 1:Sieve the flour, baking powder and salt into a bowl and set aside.Step 2:In a large bowl cream the butter and sugar until pale. Beat in the egg and vanilla extract.Step 3:Add the flour to the butter mix and mix until the dough is formed. Wrap the biscuit dough in clingfilm and chill for at least one hour.Step 4:Preheat the oven to 170°C (150°C fan, gas mark 3). Roll the dough out on a lightly floured surface to about 0.5cm.Step 5:Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages above to make more biscuits. Bake for 8 - 12 minutes until golden.Step 6:Remove and transfer to a cooling wire and leave until completely cool before decorating.Step 7:The baked biscuits can be stored in an air tight container and are best eaten within 1-2 days. Alternatively, freeze your biscuit dough (wrapped in cling film) for up to 2 months. Allow to defrost in the fridge before baking.

BASIC BISCUITS

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.

BASIC BISCUITS

Steps:

• Preheat the oven to 450 degrees. In a large bowl, thoroughly combine the flour, baking powder and salt. Use a pastry cutter or a fork to quickly work the butter into the dry ingredients until the mixture resembles coarse meal.
• Add 1/2 cup of the milk and stir with a fork just to combine. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more milk, a tablespoon at a time, if the dough seems too dry.
• Gather the dough into a ball and roll or pat the dough out to a 1/2-inch-thick circle on a lightly floured work surface. Using a 2-inch biscuit cutter or glass, cut out as many biscuits as possible. Place them an inch apart on ungreased baking sheets and bake until golden brown, about 10 minutes.

BASIC COOKIE DOUGH WITH 6 VARIATIONS

Steps:

• Put butter, granulated and light brown sugar, the baking soda and salt in a large bowl. Beat with mixer on medium speed 3 minutes or until fluffy. Beat in eggs and vanilla until well blended.
• Reduce mixer speed to low; gradually beat in flour until blended. Divide dough in half (about 1 3/4 cups per portion). Prepare each portion as directed in recipes.
• Chocolate Chunk Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate chunks, 1/2 cup each pecans and walnuts, toasted and coarsely chopped, and 1/4 cup semisweet or milk chocolate mini M & Ms baking bits in a large bowl; stir until blended. Drop heaping measuring tablespoons dough 2 inches apart on ungreased baking sheets. Bake 12 to 14 minutes until golden brown. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
• Lemon Wedges: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1/4 cup all-purpose flour, 1 tablespoon finely grated lemon peel and 1/4 teaspoon lemon extract in a large bowl; stir until blended. Roll 1/4 cup portions into balls. Place 4 inches apart on ungreased baking sheets. Press into 4 inch circles. Bake 13 to 15 minutes until light brown. While hot, remove circles with a broad spatula to a cutting board. Cut each circle into 6 wedges. Transfer wedges to a rack to cool completely. Whisk 3/4 cup confectioners sugar and 1 tablespoon water until smooth, adding more water if needed until just thin enough to drizzle. Place a piece of wax paper under cookies on rack. Drizzle cookies with sugar mixture; let stand until drizzle sets.
• Berry Crumb Bars: Heat oven to 350 degrees. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. With floured fingers, pat 1 1/4 cups dough (from 1/2 recipe chilled basic cookie dough) over bottom of prepared pan. Put 1/2 cup dried cranberries, chopped and 1/3 cup raspberry preserves in a small bowl; stir until well blended. Spread on dough to within 1/2 inch of edges of pan. Add coconut to remaining dough; stir until blended. Break off small pieces and place randomly on cranberry mixture. Bake 25 to 30 minutes until top is browned. Cool in pan on wire rack. Holding foil ends, lift onto cutting board. Cut into 18 bars.
• Peanut Butter Oatmeal Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 1/4 cups old-fashioned oatmeal, 1/2 cup honey-roasted peanuts, coarsely chopped and 1/3 cup creamy or chunky peanut butter in a large bowl; stir until blended. Drop level measuring tablespoons 2 inches apart on ungreased baking sheets. Bake 12 to 15 minutes until golden brown. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
• Spicy Snickerdoodles: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 3 tablespoons cornmeal, 2 tablespoons molasses, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ginger in a large bowl; stir until blended. Cover and refrigerate about 2 hours or until firm. Place 1/4 cup granulated sugar in a shallow bowl. Shape scant tablespoons dough into 1 inch balls. Roll in sugar to coat. Place 3 inches apart on ungreased baking sheets. Sprinkle with decorating sugar. Bake 8 to 10 minutes until edges are browned. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
• Chocolate Toffee Brownies: Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan at opposite sides. Put 1 portion (1/2 recipe) basic cookie dough and 6 ounces semisweet baking chocolate, melted, and cooled in a large bowl; stir until blended. Coarsely chop three 1.4 ounce Skor bars. Add 2/3 of the chopped candy bars to dough mixture; stir to combine. Spoon into lined pan; spread to cover bottom. Combine remaining candy bars, 1/3 cup milk chocloate chips, 1/3 cup pecans, chopped and 1/4 cup mini marshmallows in a small bowl. Sprinkle over dough; then press lightly to adhere. Bake 20 to 25 minutes until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack. Holding foil ends, lift onto cutting board. Cut square brownies using a serrated knife.

EASIEST EVER BISCUITS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

BASIC BUTTER COOKIE DOUGH

Steps:

• Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
• In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.

BASIC BUTTER COOKIE DOUGH

Steps:

• In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well.

BASIC COOKIE DOUGH

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

BASIC VANILLA COOKIE DOUGH

Steps:

• Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies