Scroggin Lunch Biscuits Recipes

SCROGGINS BISCUITS (COOKIES)

Steps:

• Heat oven to 350F (180C), with oven rack just below the middle. Line 2 baking sheets with parchment paper or a silicone liner.
• Beat the softened butter and the next five ingredients together in a large bowl.
• Sift in the flour and the baking soda, stirring with wooden spoon.
• Mix in the remaining ingredients, using a wooden spoon or your hands.
• Scoop about 1 tablespoon of dough and slightly flatten with hands for each cookie. Place onto prepared baking sheet, leaving some space for spreading, baking one sheet while you shape more cookies.
• Bake for about 12 minutes or until lightly browned. While cookies are warm, use a spatula to place them onto a cooling rack.
• When cool, store in an airtight container.

SCROGGIN LUNCH BISCUITS

Steps:

• Heat oven to 180degrees C
• Mix the softened butter and the next five ingredients together in a large bowl, then stir in the flour and baking soda. Add everything else and mix, using a wooden spoon or your hand.
• Shape with two spoons or put flattened rounds of mixture on baking paper lined trays, leaving space for spreading.
• Bake in batches for about 12 minutes or until lightly browned then cool on a rack.

SCROGGIN

Steps:

• Mix together chocolate, raisins and nuts (Keep the amounts equal).
• Add whatever extras you like for Imagination(in lesser amounts) and nibble at it when you need an energy boost on walks.

GREG'S SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
• Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
• Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
• Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.