What is your favourite never-fail biscuit recipe?

i am pregnant and baking like crazy.


i've baked everything i have a recipe for, and now desperately want to bake some cookies or biscuits for a friend of mine.





what is your all time favourite never-fail recipe?What is your favourite never-fail biscuit recipe?
Bojangles Biscuits recipe





2 cups self-rising flour


1 1/2 teaspoons baking powder


2 teaspoons confectioners' sugar


1/3 cup Crisco


1 cup buttermilk





Knead and roll out to about 1/2-inch thick. Cut and dip into warm, melted butter. Let set about 30 minutes on a baking sheet. Bake at 450 degrees F until lightly browned on top.














Cinnamon Biscuit Fans


You'll be a definite fan of these sweet cinnamon dessert biscuits that are baked in a muffin pan.





Makes:8 biscuits





Biscuits


2 cups Gold Medal庐 all-purpose flour


2 tablespoons granulated sugar


3 teaspoons baking powder


1/2 teaspoon salt


1/3 cup firm butter or margarine


3/4 cup milk


3 tablespoons butter or margarine, softened


3 tablespoons granulated sugar


1 teaspoon ground cinnamon


Glaze


1/2 cup powdered sugar


1/4 teaspoon vanilla


2 to 3 teaspoons milk








1. Heat oven to 425潞F. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.


2. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.


3. Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.


4. In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.What is your favourite never-fail biscuit recipe?
Pancetta Biscuits


Biscuits:


1/4 pound pancetta, diced


1 (8-ounce) box store bought biscuit mix


Buttermilk (in place of the liquid in the boxed biscuit mix recipe)


1/4 cup shredded Fontina


Cinnamon-sugar butter:


1/2 vanilla bean


1/2 cup sugar


1 tablespoon ground cinnamon


1 stick butter, at room temperature





To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.


In a large bowl, make the biscuits according to the box instructions, using buttermilk instead of the suggested liquid. Gently stir in the pancetta and the cheese.





Line a baking sheet with parchment paper. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions. Transfer to a wire rack to cool.





To make the Cinnamon-sugar Butter: Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Stir in the butter until well blended. Transfer to a serving bowl.





Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside.
The one on the Bisquik box. If you like them sweet, you can add cinnamon and cinnamon chips.

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