Harvest Biscuits Recipes

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HARVEST BISCUITS



Harvest Biscuits image

Named because I bake them in the fall, with either sweet potato or pumpkin. Yummy taste, and a great way to use up leftover squash or extra pumpkin. Note: if your sweet potatoes are sweet, the biscuits will be sweet. If your potatoes are savory, they'll be savory biscuits (my family's favorite).

Provided by Chef MB

Categories     Breads

Time 23m

Yield 12 serving(s)

Number Of Ingredients 4

1/2 cup butter or 1/2 cup margarine, softened
1 cup pumpkin puree (can be leftover) or 1 cup cooked mashed sweet potato (can be leftover)
1/2 cup milk
2 1/2 cups Bisquick baking mix

Steps:

  • Preheat oven to 450.
  • Stir together butter or margarine and pumpkin or squash till smooth. Stir in milk.
  • Add Bisquick and stir to combine. Makes a soft, sticky dough.
  • Drop the biscuits about 1" apart on a baking sheet lined with parchment paper.
  • Bake 15-18 minutes, or till light brown.
  • (I even slightly overbrowned these once, and they still tasted good.).

Nutrition Facts : Calories 183.8, Fat 11.9, SaturatedFat 6.1, Cholesterol 22.3, Sodium 378.6, Carbohydrate 16.9, Fiber 0.6, Sugar 3, Protein 2.5

HOMESTEAD HARVEST COOKIES



Homestead Harvest Cookies image

Delicious whole grain cookies your great-grandmother might have made... with a twist! Made with whole wheat, honey, sweet dried fruits, and black walnuts, this chewy cookie is sure to please. What a fun way to enjoy out-of-season fruit and eat a little more wholesome too! They remind me of growing up on my parents' little homestead in Missouri... my mother could do many amazing things with fruit, we never got tired of the same ol' thing with her cooking!

Provided by Rachel Greenfield

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 35m

Yield 48

Number Of Ingredients 13

1 ¾ cups raw sugar, divided
3 tablespoons raw honey
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon sea salt
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 cup dried apples
1 cup dried persimmons
1 cup chopped black walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix 1 cup raw sugar and honey together in a bowl for honey-sugar.
  • Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts.
  • Drop by rounded tablespoonfuls onto ungreased baking sheets.
  • Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 15 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 71.4 mg, Sugar 10.7 g

BASIC BISCUITS



Basic Biscuits image

This is a basic biscuit recipe with baking powder used as the leavening. They're easy to make and go with almost any meal.

Provided by lenihan5

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 10

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup shortening
¾ cup milk

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.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.2 g, Cholesterol 1.5 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 225 mg, Sugar 0.9 g

AUTUMN HARVEST COOKIES



Autumn Harvest Cookies image

An oatmeal-raisin cookie with a twist.

Provided by ramie7224

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 42

Number Of Ingredients 13

1 cup softened butter
½ cup brown sugar
½ cup white sugar
2 eggs
½ teaspoon orange extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 ½ cups rolled oats
½ cup chopped walnuts
1 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
  • In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
  • Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 114 calories, Carbohydrate 14.3 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 6.9 g

HARVEST APPLE COOKIES/BISCUITS



Harvest Apple Cookies/Biscuits image

These delicious cookies are perfect for autumn and are scrumptious when they are warm and soft just after making. This recipe is also vegan so its healthier too! Enjoy!

Provided by Ealendalie

Categories     Dessert

Time 39m

Yield 18-24 serving(s)

Number Of Ingredients 10

1/2 cup vegan margarine
1/2 cup sugar
3 tablespoons sugar
1/2 cup packed brown sugar
1/4 cup applesauce
1 1/4 cups flour
1/2 teaspoon baking soda
3 cups apple cinnamon Cheerios, crushed to 1 and 1/4 cups
1 teaspoon ground cinnamon
1/3 cup apple butter

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease cookie sheet.
  • Beat vegan margarine, 1/2 cups sugar and brown sugar in a bowl until creamy, add 1/4 cup applesauce; mix well. Stir in flour and baking soda. Add cereal, stirring until well combined.
  • Combine cinnamon and 3 tbs sugar in separate small bowl.
  • For each cookie, roll 1 level tsp dough into a ball. Roll ball in cinnamon mixture. Place on prepared cookie sheet. Press thumb in center of each ball to form a well. Spoon 1/2 tsp apple butter into center of each cookie.
  • Bake for 12-14 minutes or until golden. Let stand 1 minute before removing from sheet.

Nutrition Facts : Calories 122.4, Fat 0.4, SaturatedFat 0.1, Sodium 66.1, Carbohydrate 28.9, Fiber 0.7, Sugar 18.2, Protein 1.3

HARVEST GRAIN BLEND FOR BREAD



Harvest Grain Blend for Bread image

I was inspired by the Harvest Grain Blend that King Arthur Flour sells, but being in Canada, the cost of shipping is prohibitive enough to make me come up with my own version. Add 1/2 to 2/3 cup to your favourite bread for extra crunch, flavour, and nutrition! I suggest replacing 2 tbsp of each cup of flour with the mixture as a starting point. I've also added some barley flakes and 7 grain cereal to my mix. Store in a tightly sealed container. Another way to use the mix is to make a "soaker", which you do by pouring 1 cup of hot water over 2/3 cup of the mix, and allowing it to soak overnight. Then add this to your bread mix, ensuring to subtract out the 1 cup of water and 2/3 cup of flour from the recipe you're working with.

Provided by Katzen

Categories     Breads

Time 5m

Yield 12 loaves, 144 serving(s)

Number Of Ingredients 10

1 cup rye flakes
1 cup wheat flakes
1 cup whole oat groats (also known as oat berries)
1 cup millet
1 cup barley (barley flakes, not barley) (optional)
1 cup seven-grain cereal (optional)
1/2 cup flax seed
1/2 cup poppy seed
1/2 cup sesame seeds
1/2 cup sunflower seeds

Steps:

  • Mix all ingredients together. Store in tightly sealed container.
  • To use, substitute mix flour, using 2 tbsp per 1 cup of flour. To use soaked (which will make it less crunchy, and more chewy), add 1 cup hot water to 2/3 cup of the mix, and allow to sit, covered overnight. Ensure when adding to your flour mix to subtract the water and mix from your recipe's water and flour.

GOLDEN HARVEST COOKIES



Golden Harvest Cookies image

Folks may be skeptical when you tell them the ingredients in these cookies. But what a tantalizing treat for the taste buds! These unique cookies are just slightly sweet.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-1/2 dozen.

Number Of Ingredients 12

2/3 cup butter, softened
1/3 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup self-rising flour
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1-1/2 cups quick-cooking oats
1 cup shredded carrots
1 cup shredded cheddar cheese
1 cup chopped pecans
1/2 cup raisins

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and cloves; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Store in the refrigerator.

Nutrition Facts : Calories 176 calories, Fat 12g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 149mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

WHOLE WHEAT BUTTERMILK BISCUITS



Whole Wheat Buttermilk Biscuits image

The whole wheat gives these biscuits a nutty flavor. Patting and folding the dough makes the biscuits flaky too.

Provided by Ceezie

Categories     Breads

Time 1h12m

Yield 12 biscuits

Number Of Ingredients 7

2 cups whole wheat flour, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
3/4 cup buttermilk
2 tablespoons buttermilk (plus more if needed)

Steps:

  • Preheat oven to 450°F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
  • Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
  • Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
  • Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
  • Note: These are really good with honey butter. To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.

Nutrition Facts : Calories 126.4, Fat 6.4, SaturatedFat 3.8, Cholesterol 16, Sodium 253.4, Carbohydrate 15.4, Fiber 2.1, Sugar 0.9, Protein 3.3

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