Biscuit recipes with self raising flour?

do u know any good recipes??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.Biscuit recipes with self raising flour?
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
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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Plain Flour