Sweet Biscuit Wreath Recipes

SWEET BISCUITS FOR BREAKFAST OR SHORTCAKE

Steps:

• Preheat oven to 400, I place a rack in lowest position in the oven.
• Combine dry ingredients.
• Cut in butter.
• Stir in liquid until it just begins to pull from the sides- it will be pretty moist.
• Spread 1/4 C flour on a pastry board and dump the dough onto the flour.
• Gently turn the dough until all sides are covered with flour.
• Knead by gently rubbing the dough into the flour, a scant 8 to 10 turns.
• Pat the dough into a 1 inch thich slab.
• Cut into rounds with a sharp round biscuit cutter- I use a 2 1/2 inch cutter-- you can push the scraps together to make room to cut a few more, try not to knead it too much.
• Place on insulated cookie sheet about 1/2 inch apart.
• Put in HOT oven and bake for 12- 15 minutes.
• You can test by lifting the top layer of the center biscuit; if it's done it will look dry inside and the edges will be golden.
• (I get 9 biscuits when I use a 2 1/2" cutter).

HOLIDAY BISCUIT WREATH

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
• Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
• Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
• With the remaining dough, stuff and roll each piece of biscuit with an olive.
• Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
• Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
• Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.

BACON BISCUIT WREATH

Steps:

• Preheat oven to 400°. In a small saucepan, melt cheese spread and shortening, stirring to blend. Pour into a well-greased 10-in. fluted tube pan. Cut each biscuit into quarters; place over cheese mixture., Bake until golden brown, 12-14 minutes. Invert immediately onto a serving plate. Top with bacon and parsley. Serve warm.

SWEET GRAZING WREATH

Steps:

• For the chocolate salami, put the biscuits and pretzels in a food processor and blitz to coarse crumbs or put in a bag, seal, then crush using a rolling pin.
• Put the chocolate, butter, syrup and a small pinch of salt in a heatproof bowl, and melt in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir in the biscuit and pretzel crumbs.
• Spread the mixture onto a sheet of baking parchment, then roll into a log around 6cm in diameter, using the parchment to help, then twist the ends of the parchment around the log to hold the shape. Tuck the ends underneath. Chill for at least 3 hrs or overnight until set.
• Remove the log from the parchment and dust with icing sugar, removing any excess with a pastry brush. Dip a sharp knife into a mug of boiling water and wipe dry. Slice the salami into 2cm-thick pieces.
• For the jazzies, melt the white chocolate as described in step 2, then line a large baking sheet with baking parchment and spoon on small, round blobs of it - around 40. Sprinkle with the hundreds and thousands and chill for at least 30 mins.
• Unwrap the chocolate coins. Use a small paint brush to coat them with lustre, if you like, or leave them as they are.
• To assemble, arrange the chocolate salami, jazzies, coins and the rest of the ingredients into a circular wreath shape on a round serving platter.

SWEET LIBERTY FRUIT WREATH

Steps:

• Wreath: Place Styrofoam wreath on the platter. Line top of wreath with leaves, overlapping to cover entire top and securing with picks., Trim a thin slice from top and bottom of marshmallows to create two sticky surfaces. Arrange in five groups of three each around wreath, placing a sticky side down against leaves to hold marshmallows in place. Press a few blueberries on sticky top surface of each marshmallow., Arrange strawberries, stem side down, around wreath until wreath is full. To attach strawberries, poke a pick into wreath, then push berry down on top of pick., Sprinkle additional blueberries over the entire wreath to fill in large gaps., Spoon fruit dip (recipe follows) into a small serving bowl, making sure bowl fits into center of wreath first. , If desired, cut additional strawberries into star shapes with cookie cutter to garnish dip. Serve immediately, or place damp paper towels over fruit and wreath and cover the entire platter with plastic wrap. Store in the refrigerator up to 4 hours., Dip: In a bowl, combine all ingredients: beat until well blended and smooth.