French Biscuits Recipes
FRENCH BISCUITS
Steps:
- Pre heat your oven fan forced-200 conventional-210 Celsius (every oven is different you want quite a fast oven so the dough doesn't melt and spread monitor the baking) Blend sugar and butter till combined (not creamed) Emulsify in the egg in 2 additions. Sieve baking powder and flour and mix through dough till all combined(DO NOT OVER WORK) Fold through any extras. Roll into long sausage shapes the size of the biscuits you like (the roll will be sliced so the diameter of the cylinder will be the size of your biscuit)if your dough is sticking to the work surface dust with flour or dessicated coconut, oats etc. Freeze the rolled dough until hard then slice and place on oven trays and bake @ 200-210 for 10-15 depending on oven. Leave to cool on trays they were baked on. dip in melted chocolate once cooled
BUTTERMILK BISCUITS FOR FRENCH TOAST
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together.
- Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again.
- Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot.
FRENCH BUTTER COOKIES
The Brittany region of France is known for its use of butter. These French butter cookies, also known as sable Breton, shine the spotlight on the famous ingredient. This recipe is mildly sweet, rich, crisp and has a hint of salt. You won't be able to resist having a second-or third. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 2 egg yolks and vanilla. Gradually beat in flour and salt. Divide dough into 2 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Working with 1 portion of dough at a time, roll to 1/4-in. thickness between parchment. Cut with floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Whisk remaining egg yolk and water; brush over cookies. Create a cross-hatch design by dragging the tines of a fork across the cookie., Bake until edges are light golden, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 42mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
FRENCH ONION BISCUITS
Enjoy these warm French onion biscuits that are made with Original Bisquick® mix - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray.
- In medium bowl, stir dip, milk and parsley with whisk until smooth. Stir in Bisquick mix until well blended. Shape dough into 12 rounds; place on cookie sheet. Brush tops of rounds with melted butter.
- Bake 7 to 8 minutes or until lightly golden. Let stand 5 minutes. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 366 mg
FRENCH BUTTER CAKES (MADELEINES)
Sponge cake cookie--in shell shaped molds.
Provided by Judy Farris
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g
QUICK FRENCH ONION BISCUITS
It's hard to believe that just three ingredients can make such flavorful onion biscuits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 17m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oven to 450°F.
- Stir all ingredients until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg
YUMMY FRENCH ONION BISCUITS
Make and share this Yummy French Onion Biscuits recipe from Food.com.
Provided by KathyP53
Categories Breads
Time 25m
Yield 12 biscuits
Number Of Ingredients 5
Steps:
- Whisk together first 3 ingredients until smooth. Stir in baking mix until well-blended.
- Divide dough into 12 equal portions, and arrange on a lightly greased baking sheet. Brush tops of dough with melted butter.
- Bake at 450 degrees for 7-8 minutes or until lightly golden. Let stand 5 minutes before serving.
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15 TRADITIONAL FRENCH BISCUITS EVERYONE WANTS TO TRY
From france-hotel-guide.com
- The palets bretons. These are dry and thick biscuits which are shaped like pucks. Little is known about their history, except the fact that their name comes from the puck game (jeu de palets).
- The Petit-Beurre. It is surely the most famous biscuit in France. It is nowadays sold worldwide: the Petit-Beurre was baked for the first time in Nantes by Louis-Lefèvre Utile, a famous biscuit maker.
- The lunette de Romans. It is a stuffed biscuit from the Drôme. It is made with two shortbread biscuits, and some strawberry, raspberry, blueberry or apricot jam in the middle.
- The Palmier. It is so influential that it is called Coeur de France (“heart of France”) in Switzerland. This French biscuit made from puff pastry has a fine taste, is often very sugary and is heart-shaped.
- The boudoirs. They are made from wheat flour, eggs and sugar. Some air is added to the dough, which gives it a special texture when eaten. It is often covered with sugar and/or icing sugar to add some taste.
- The crêpes dentelle. They are also gavottes. A lady named Madame Katell is often mentioned for their invention, which by the way, is accidental! She is said to have left her crepe to cook for too long.
- Macaroons. They first appeared in 16th century Italy and were named maccherone. They then appeared 80 years later in Saint-Jean-de-Luz, France, then spread in the whole country.
- Canistrelli. Canistrelli are Corsican dry biscuits. It is a traditional pastry among shepherds. It is famous because it is very simple to bake, and it has a fine taste.
- The Madeleine. These small soft cakes often associated with Brittany come in fact from Lorraine. They are named after a cook from this region: Madeleine Paulmier.
- The biscuit rose de Reims (“Reims pink biscuit”) Some say it is the oldest biscuit in history. It kept the recipe which defines the biscuit (bi(s)-cuit, “baked twice”).
FRENCH ONION BISCUITS - THE SOUTHERN LADY COOKS
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FRENCH ONION BISCUITS RECIPE - LIFEMADEDELICIOUS.CA
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FRENCH ONION BISCUITS RECIPE | MYRECIPES
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James Martin shares his recipe for this French patisserie classic. It involves some ambitious pastry work, but the end results are worth it. Classic crêpes. A star rating of 4.7 out of 5. 89 ratings. This basic batter recipe for crêpes and pancakes is a versatile foundation for either sweet or savoury fillings. Coq au vin . A star rating of 4.8 out of 5. 68 ratings. We've made this classic ...
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Step 1. In a large bowl, whisk together onion dip, milk and parsley until smooth. Stir in baking mix until well blended. Drop dough by spoonfuls onto a lightly greased baking sheet, making 12 biscuits. Bake at 450 degrees for 7 to 8 minutes, until lightly golden. Immediately brush tops of biscuits with melted butter.
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2021-01-13 Meringue cookies are made with a thick and stiff mixture of whipped egg whites and sugar. Small blobs of the meringue batter are typically piped out onto a lined cookie sheet and then baked until puffed up and crispy. Light and airy, these meringue cookies are often enhanced with various flavor extracts, food colorings, nuts, or fruit.
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Preheat oven to 450˚F. In a large bowl combine flour, chives, and garlic powder. Make a well in the dry ingredients and pour dip and cream into center. Blend into a coarse dough by hand. Flour a work surface and pour dough out. Folded and knead 6 times, using more flour as needed.
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French Words for Cookies. Petit Gateau - This means little cake and might be used by the French to refer to just about any sort of cookie.; Biscuit - Any cookie that is dry and crispy gets called a biscuit.To confuse things, biscuits are sometimes called petits gateaux secs or little dry cakes. And for even more confusion, there are some cakes that get called biscuits, such as a …
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2012-12-12 How to cook. Before you start, put the chocolate in the freezer for 10-15 minutes and then grate it. Combine the sifted flour, cocoa, baking powder and salt in a suitable bowl. Separately, beat the butter and sugar gently with a mixer on low heat, until mixed properly. Add the egg yolk and beat again gently without beating to a smooth cream.
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FRENCH BUTTER BISCUITS 法式奶油饼干 - ANNCOO JOURNAL
2022-01-05 1/4 tsp salt 1 egg yolk + 1/4 tsp water - mix well, egg wash Instructions Cream butter and icing sugar together till combined. Then add beaten egg yolk in 2 batches, use rubber spatula to blend well after each addition followed by vanilla extract. Sieve in flour, baking powder, almond powder and salt.
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HOMEMADE FRENCH ONION BISCUITS | THE SPECKLED PALATE
2019-11-07 Using a sharp knife or a mandoline, slice the onion very thin. In a nonstick skillet over medium heat, melt the butter. Pour in the olive oil, too, until the fats have combined. Add the onion to the skillet, and cook over medium heat, stirring constantly, about 20-30 minutes, or until the onion has browned and caramelized.
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EASY FRENCH BISCUIT RECIPE: LA 'NAVETTE' FROM MARSEILLE.
Beat eggs and sugar until fluffy. Add salt, Orange blossom water, orange extract and olive oil. Add flour little by little, then mix with hands and turn dough into a ball.
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FRENCH DIP BISCUITS - FOOTBALL FRIDAY - PLAIN CHICKEN
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2019-10-23 Preheat oven to temperature according to packaged biscuits and prepare a 13x9 baking dish. Place biscuits in an even row in the dish. While the oven is preheating, mix remaining ingredients together in a medium sized bowl. Pour mixture over the biscuits and bake for 20 minutes. Serve warm with optional powdered sugar and syrup.
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