what kind of home made biscuits do you like to eat?

Question

But i like to know the names of biscuits people like to eat.I mean tasty biscuits which we can make at home with out bying from shop.

Answer 1

Chocolate chip cookies, yum!

Answer 2

Do you mean biscuits, or cookies? I see everyone has their idea of which it is.

For biscuits, that angel biscuit recipe is superb. You can keep it in the fridge and use off of it all week long. It keeps wonderfully and these are by far the most tender yummy biscuits I've ever had.

This is another that is wonderful especially for holiday time.

SWEET POTATO BISCUITS

16 oz.cooked mashed sweet potatoes
1 cup light brown sugar
1/4 cup water or 2% milk
2 1/4 cups biscuit mix such as bisquick
1/4 tsp allspice (if desired)

Peel and cook sweet potatoes, set aside to cool. Mix together sweet pototes, Brown Sugar Biscuit mix , and water or milk. Combine ingredients thoroughly. The mixture should be moister than regular Biscuits. Flour table. Roll biscuit mix to 1/2 inch thickness. Cut with 1 1/2 inch cutter or a wine glass. Place on a greased sheet pan.

Bake in a preheated oven @ 350 degrees for 17 min. This mixture does not allow the biscuits to rise much. Its good to have a timer to let you know when they are done, so not to over cook. Serve with Fresh Butter.

For Cookies, my favorite are

ALMOND CRESCENTS

2 1/2 cups flour
1 cup butter
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup ground almonds

Preheat oven to 350°F.
Using a paddle attachment of your electric mixer, beat butter, gradually adding sugar until light and fluffy. Stir in extracts during the last minute.

Stir together flour and ground almonds. Pour into the batter and mix briefly to combine.

Shape the dough into logs and bend into a crescent shape, using approximately 1 tablespoon of dough for each.

Place onto an ungreased baking sheet and bake for 12 to 15 minutes. While still warm, roll gently in confectioners

Answer 3

Ah - you mean cookies! At first glance I was thinking of the good old American biscuit that one eats with gravy. About an hour from now.

I've made hundreds of different kinds over the years as I have loved to bake cookies since I was a little girl. When my children were young they told me about every day for quite some while all about how I was the World's Meanest Mother - because everybody else at school got nice bread sandwiches with bread from the store and store-bought cakes and REAL cookies, not that awful home-made stuff. So, one grocery shopping trip I happened to be able to squeeze out some extra money, took them all into the cookie aisle (US grocery stores have an entire aisle devoted to bought cookies!) and told them to each pick any kind they wanted. They were in heaven!

So, the girls all came home dragging their bags of cookies, sat down in a circle in the living room and proceeded to taste. It was all I could do to not laugh and say "I told you so!" as their sweet little faces turned to disgust and they reached out to try everyone else's "cookies." They learned a big lesson that day. And I have never once again heard a single word about "bought cookies."

My all-time favorites for ease of preparation, taste & clean up would be these particular Chocolate Brownies - my 10 year old grandchild has been making these alone since she was 6.

Melt over very low heat (or use a water bath) in a 2 quart saucepan:

4 squares of unsweetened baking chocolate (the unsweetened 100% cacao solids is important to the taste!)
1/2 cup butter

Stir in (same pot! - no heat now)

2 cups sugar

Beat in (use a wooden spoon, no mixer required for this recipe, still the same pot!) one at a time:

4 eggs

Stir in:
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Stir in:
1 cup flour

NOTE: There is NO leavening in this recipe!

Add 1/2 to 1 cup broken nut meats (walnuts are traditional) if you would like.

Pour into a 9 inch by 13 inch baking dish that you have greased with butter and dusted with flour. Level. Bake at 325 degrees F about 20 minutes. When they are done the top of the brownies will be a lighter color and they will have just pulled away from the side of the pan. Be careful not to overbake these.

Scrumptious. Even better the next day if you can keep them that long. Superb with a scoop of vanilla ice cream and hot fudge sauce.

Use the REAL vanilla, not an artificial substitute. It makes a huge difference.

Answer 4

Here is my recipe.One of my favorites.

ANGEL BISCUITS

These have the light texture of a yeast bread but are as easy to bake as a quick bread.

1 tablespoon dry yeast
1/4 cup warm water
1/2 teaspoon sugar or honey

2 cups unbleached white flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 tablespoon sweet butter COLD
1 tablespoon vegetable shortening COLD
1/2 cup milk, at room temperature

Dissolve the yeast in the warm water with the 1/2 teasoon sugar or honey. Let it sit until bubbly.

Sift together the flour, baking powder, tablespoon sugar and salt. Cut in the butter and shortening with a pastry blender or two knives. Mix the milk and yeast mixture together, then add to the flour. Toss with a fork, then turn out onto a floured board, gather together with your hands and knead gently a few times.

With a floured rolling pin roll out the dough 1/3 inch thick. Cut with a cookie cutter dipped in flour and remove the rounds with a spatula to a greased baking sheet. Gather up the scraps of dough on the board, roll out again and cut more biscuits. Let the biscuits rise, lightly covered, about an hour.

Preheat the oven to 450 degrees F. Bake about 10 minutes. Serve hot. This makes about sixteen 2 1/2-inch biscuits.

Answer 5

I don't know if this is really what you are asking for or not, but we love these little sausage, cheese biscuits (especially around Christmas). They are good at breakfast or just as appetizers.

Nougats
3 c Pioneer Biscuit Mix
1 lb. lean sausage, uncooked
1/2 lb moon cheddar cheese, grated (I don't use "moon")
1/2 lb Monterrey Jack cheese

Mix all ingredients by hand. Drop by spoonsful onto cookie sheet, and bake at 350 degrees for 10-12 minutes, or until browned. (the recipe says "These are great at Christmas as a relief from sweets"... and I agree)

I've use my cookbook so much that it's torn and has pages missing so was very relieved when I found one on ebay.

Answer 6

I like ricochet biscuits.

Answer 7

I don't have them often, but I like shortbread, sugar cookies, oatmeal raisin and peanutbutter.

Answer 8

steak with baked potatoe and trips to the beach

Answer 9

home made ones!

Answer 10

i use bisquick,then when the bicuits are done i put sliced ,canned peaches on them.