Homemade Kingston Biscuits Recipes

KENTUCKY BISCUITS

Kentucky Biscuits image

This is a great recipe, different than the usual biscuit. Serve piping hot with butter, jam, or honey.

Provided by COOKIN4MY3BOYS

Categories Bread Quick Bread Recipes Biscuits

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 dash salt
1 tablespoon white sugar
½ cup butter
¾ cup buttermilk

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 17.9 g, Cholesterol 20.9 mg, Fat 8 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 230.6 mg, Sugar 1.8 g

KINGSTON COOKIES

Kingston Cookies image

A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center, Kingston cookies are easy to make at home.

Provided by Charlotte Ree

Yield Makes 12 cookies

Number Of Ingredients 8

Ingredients

1⅓ cups (165 g) all-purpose flour
1 tsp. baking soda
5½ ounces (150 g) unsalted butter, at room temperature
½ cup (120 g) turbinado sugar
¼ cup (80 g) golden syrup
¾ cup (80 g) desiccated coconut
¾ cup (80 g) rolled oats
1⅓ cups (200 g) milk chocolate, roughly chopped

Steps:

Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper. Sift the flour and baking soda together.
In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, sugar and golden syrup until pale and fluffy. Add the flour, baking soda, coconut and rolled oats and mix until combined.
Roll teaspoons (about ¾ ounce or 20 g) of the mixture into balls and place on the prepared trays, spaced 1¼ inches (3 cm) apart. Flatten slightly with the palm of your hand. Bake for 15 minutes, or until golden.
Remove the baking sheets from the oven and transfer the cookies to a cooling rack to cool completely.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water, or by using a double boiler. Don't allow the bowl to touch the water.
Leave to cool slightly, and when the chocolate has thickened, spread over the base of half the cookies.
Sandwich with the remaining cookies and serve. Store leftovers in an airtight container at room temperature.

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