Biscuit Recipes?

Does anyone know any really yummy biscuit recipes that i can use to cook biscuits for mothers day tomororw? thanksBiscuit Recipes?
These are very nice and most mom's like lemon...








PUFFED HEART LEMON COOKIES


Source: Better Homes and Gardens, January 2006





Nonstick cooking spray


1 cup all-purpose flour


1/4 tsp. baking powder


1 cup butter, softened


3/4 cup granulated sugar


2 eggs


1 egg yolk


1/4 tsp. vanilla


2 tsp. finely shredded lemon peel


Royal Icing or Lemon Glaze (recipe below)





Preheat oven to 375 degrees F. Lightly coat 3-inch heart shape pans*


or 3-1/2-inch muffin top pans with nonstick cooking spray; set aside.





In small bowl stir together flour and baking powder; set aside.





In a large mixing bowl beat butter with an electric mixer on low


speed for 30 seconds. Add the sugar. Beat until combined, scraping


sides of bowl occasionally. Beat in eggs, egg yolk, and vanilla. Beat


in flour mixture. Stir in lemon peel. Using about 2 tablespoons


batter, spread into the prepared heart shape pans or muffin top pans.





Bake for 8 to 10 minutes or until edges are golden. Carefully


transfer to a cooling rack; cool completely.





Spread half the cookie tops with white Lemon Glaze and the other half


with pink Lemon Glaze, or frost all one color. Let stand on wire rack


until icing is dry.





Transfer some of the icing to a pastry bag fitted with a writing tip


or a small self-sealing plastic bag with a small corner snipped off


to pipe initials, if desired.





Makes about 20 cookies.





LEMON GLAZE:


3 to 4 tablespoons lemon juice


2 1/2 cups powdered sugar


red food coloring





In a large bowl stir together lemon juice and powdered sugar. Spoon


half the mixture into another bowl. One drop at a time, add red food


coloring; stir thoroughly between each addition to reach desired


shade of pink.





ROYAL ICING:


1 (16-ounce) package powdered sugar (3 1/4 cups)


2 tablespoons meringue powder (with cake decorating supplies at


crafts stores)


1/2 teaspoon cream of tartar


1/2 cup warm water


1 teaspoon finely shredded lemon peel





In a large mixing bowl combine powdered sugar, meringue powder, cream


of tartar, and warm water. Beat with an electric mixer on low speed


until combined; beat on high speed for 7 to 10 minutes or until sugar


mixture is very stiff. Add lemon peel. Cover bowl with a damp paper


towel and plastic wrap; refrigerate up to 2 days. Makes about 5 cups.





*Test Kitchen Tip:


These cookies were made in Heart Cookie Treat Pans from wilton.com.


The pans have a slot for inserting lollipop sticks, but the batter is


thick enough that it will not run out of these grooves. If you do not


have this pan or a madeleine or muffin top pan, add 1 1/2 cups all-


purpose flour and 1 teaspoon finely shredded lemon peel to the dough.


Cover and refrigerate dough for 3 hours or until easy to handle. On a


lightly floured surface, roll dough to 1/8- to 1/4-inch thickness.


Cut out dough with 3-inch heart-shape cookie cutters. Bake as above.Biscuit Recipes?
Recipe:





2 1/2 cups (350 grams) all-purpose flour





1 tablespoon (12 grams) baking powder





1/2 teaspoon (2.5 grams) salt





1 tablespoon (14 grams) granulated white sugar





1/2 cup (113 grams) cold unsalted butter, cut into small pieces





3/4 cup (180 ml) milk





1 large egg, lightly beaten





Topping:





1 large egg, lightly beaten with 1 tablespoon milk





Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.





In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)





Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.





Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
Red Lobster Cheddar Bay Biscuits-Top Secret Version


| 40 min | 20 min prep | 9 biscuits





Ingredients


2 1/2 cups Bisquick baking mix


4 tablespoons cold butter


1 cup sharp cheddar cheese , grated


3/4 cup cold whole milk


1/4 teaspoon garlic powder





Brush on top


2 tablespoons butter , melted


1/2 teaspoon garlic powder


1/4 teaspoon dried parsley flakes


1 pinch salt





Directions


1Preheat oven to 400掳F.


2Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.


3Add cheddar, milk and 1/4 tsp garlic.


4Mix by hand until combined, but don't over mix.


5Drop 9 equal portions onto greased cookie sheet.


6Bake for 15-17 minutes or until tops are light brown.


7Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.


8Use a pastry brush to spread garlic butter over tops of biscuits.
Almond Shortbread





1 cups all-purpose flour


1 cup almond meal


1/4 teaspoon salt


1 cup unsalted butter, room temp


1/2 cup powdered sugar


1 teaspoon vanilla extract








cream butter and sugar...add remaining ingredients...


shape into crescents ...bake at 350 for 8 mins


roll in powdered sugar while still warm
APRICOT COOKIES





1 c. dried apricots, ground


1 1/2 c. sweetened condensed milk


1 tbsp. sugar


1 tbsp. flour


2 tsp. lemon juice


3 c. chopped pecans (fine)





Blend ingredients. Drop by teaspoon on greased cookie sheet. Bake at 325 degrees until light brown about 10 minutes. Remove at once to rack. Makes about 80 cookies.





AND





PEANUT BUTTER CHOCOLATE KISS COOKIES





1 c. butter


2/3 c. creamy peanut butter


1 c. granular sugar


1 c. brown sugar


2 eggs


2 tsp. vanilla


2 2/3 c. flour


2 tsp. baking soda


1 tsp. salt


16 oz. pkg. chocolate kiss candy





Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes, take out, place chocolate kiss in center of each cookie. Bake an additional 2 minutes.





AND





OATMEAL RASPBERRY BAR COOKIES





1/2 c. butter, soft


1/2 c. light brown sugar


1 c. flour


1/4 tsp. baking soda


1/8 tsp. salt


1 c. rolled oats


3/4 c. fruit only seedless raspberry jam





Heat the oven to 350 degrees. Butter an 8 inch square pan; line it with aluminum foil and then butter the foil. Mix all the ingredients together, except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting.


Makes 2 dozen.





JM