biscuit recipes with self raising flour?

Double Chocolate Cookies

These American style cookies are not quite as crisp as a biscuit; and they won't keep for long, a couple of days at most. If you don't want to go to the bother of roughly chopping the chocolate use chocolate chips instead.

Makes about 24 biscuits

175 g (6 oz) butter, at room temperature

225 g (8 oz) caster sugar

2 eggs

350 g (12 oz self-raising flour

85 g (3 oz) plain chocolate

85 g (3 oz) white chocolate

Preheat the oven to 180C/350F/Gas 4. Measure all of the ingredients into a medium bowl and mix thoroughly until a smooth biscuit dough is formed.

Place large spoonfuls of the mixture well apart on parchment lined baking sheets and flatten slightly using the back of a spoon.

Bake the cookies for 15-20 minutes or until golden brown and just firm to the touch. Transfer to a wire rack to cool and then store in an airtight container.

Rich Biscuits

8oz self-raising flour

4oz caster sugar

4oz butter

1 egg (beaten)

rind and juice of half lemon

Mix flour and sugar in bowl rub in fat until mixture resembles breadcrumbs

Add grated rind of lemon and mix to a stiff paste with beaten egg and lemon juice

Roll out thinly and cut into rounds with a scone cutter

(makes about 40)

place on greased baking sheets and bake in moderate oven (325-350F gas 3-4) about 15 minute

With the same recipe you can add 2 tablespoons currants

It is okay to use self-rising flour in biscuits, but it will cause the cookies to rise too much. The vanilla extract brings out flavor in the dough. You can use imitation or real or leave it out. It won't taste the same, but they will still be cookies.

Plain Flour

Lighter-than-Air Buttermilk Biscuits

1/3 cup butter, cut up

2 cups S/R flour

¾ cup buttermilk

Preheat oven to 425ºF. Cut butter in flour w/ pastry cutter. Add buttermilk and stir just until all dry ingredients are incorporated. Turn dough onto lightly floured surface and gently knead (fold over itself) 4-5 times. This develops layers. Pat or roll to ¾” thick; cut with a round biscuit cutter. Bake for 12-14 minutes. Bursh w/ melted butter if desired.

Yiled: 7 (2½”) biscuits

--Southern Living

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Our Best Buttermilk Biscuits (+ options)

½ cup cold butter

2¼ cups self-rising soft-wheat flour

1¼ cups buttermilk

Self-rising soft-wheat flour

2 tablespoons melted butter

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

**Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.

**Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

**Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

**Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2½ dozen.

--Southern Living, NOVEMBER 2007

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