Latest recipes

Nan's homemade biscuits recipe

Nan's homemade biscuits recipe

  • Recipes
  • Dish type
  • Biscuits and cookies

I can't think of anything better then Nan's biscuits with a nice cup of tea and a great movie. Check out my blog for more delicious recipes (link below).


Bedfordshire, England, UK

36 people made this

IngredientsServes: 10

  • 100g butter
  • 100g caster sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 250g flour
  • 1 pinch salt

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Pre-heat oven to 180 C / Gas 4.
  2. In a bowl mix together the butter and caster sugar until light and fluffy.
  3. Add the egg and vanilla. Mix well until you get a nice smooth paste.
  4. Sieve the flour and salt, and fold it in with a wooden spoon or a spatula.
  5. Line a baking tray with baking parchment then pipe or spoon the biscuits in the shapes you like.
  6. Bake in the centre of the oven for 25 minutes or until crisp and golden. Keep your eyes on the biscuits because they bake quite quick and you don't want them to burn or be too crispy.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

these biscuits were brilliant and I will certainly make them again. They remained crisp in the tin until the last crumb. My granddaughter kept dipping in the tin and is eager for me to make some more.-13 Feb 2015

My husband thought they were great and asked me to make moreI find them quick and easy also not too sweet-01 Apr 2016

Nice easy recipe to make and I whipped them up in about 5 minutes one Sunday morning before anyone was up. Nice buttery flavour and difficult to resist as they came out of the oven. Will definitely be making these again!!-26 Jul 2015


Biscuits are best when they are fresh and hot. This small batch homemade biscuits recipe makes five 2″ biscuits, which is perfect for smaller households.


Recipe Summary

  • 4 cups all-purpose flour
  • 5 teaspoons baking powder
  • ½ cup raisins
  • 1 cup milk
  • 3 eggs
  • ½ cup butter, softened
  • ½ cup white sugar
  • 1 pinch salt

Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

Whisk flour and baking powder together in a bowl stir in raisins. Whisk milk and eggs together in a bowl.

Beat butter, sugar, and salt together in a bowl with an electric mixer until light and fluffy, about 1 minute. Beat egg mixture into butter mixture stir in flour mixture until dough is just mixed.

Turn dough out onto a lightly floured surface and pat or roll out about 1-inch thick. Cut dough with a biscuit cutter or juice glass place biscuits onto the prepared baking sheets.


How to Make Homemade Teething Biscuits

I learned quickly how easy it is to make my own. These healthy homemade teething biscuits are portable and you can make a batch and freeze them ahead of time, which is great for when a tooth unexpectedly starts poking through. I love these because there are only 3 primary ingredients, and you can add different flavorings to keep things interesting. They’re soft enough to chew without hurting a sore mouth, but can stand up to plenty of drool! They worked well for both my children through the teething years, and even into the toddler years.

Solids, purees, teething biscuits, or popsicles, GOOD LUCK with those teething months!


Easy Homemade Biscuits

Traditionally biscuits are mixed by hand after cutting in cold butter to a dry ingredients mix. But for this recipe I recommend using a food processor if you can.

This is just for the ease of time - you can absolutely still make this recipe by hand!

Using A Food Processor

If you are using a food processor for this recipe be sure to only use pulse during the mixing phases. This will help reduce the likelihood that the dough becomes overworked.

For the butter cut in phase, I recommend about 5 decent length pulses or until the mix is a course crumble.

For the milk mix in phase, pulse for about 5-10 seconds or just until mixed. Be careful during this phase, this is when you can really overwork it.

Mixing Dough by Hand

If you chose not to use a food processor, you can still make this recipe by hand!

For the butter phrase, cut the butter in with a pastry knife or two butter knives until the dough resembles course crumble.

For the milk phase, mix the dough just until a shaggy dough forms. You will still be able to see some flour, so don't try to mix it too hard.

Storing Your Homemade Biscuits

These biscuits likely won't be around very long, but if they are here are a few ideas for storing them!

  • In a plastic bag on the counter. They will keep this way for 3-5 days.
  • In a bag in the fridge. This will keep them fresh for about 7-10 days.
  • In the freezer after baking. To reheat, just place in a cold oven and set it to 350°. Once the oven is preheated check the biscuits, they will likely be warm and ready to eat!
  • In the freezer BEFORE baking. Once you have the biscuits rolled and cut, place them on a lined tray and freeze. After freezing, remove them from the tray and place them in a bag in the freezer. To bake just follow the same instructions as if they were fresh.

Pin this for later

Amazing Jelly and Jam Recipes

If you're anything like us, you're going to want to top these biscuits with rich butter and some delicious homemade jellies and jams! Here are a few of our favorite homemade and canned jelly and jam recipes:


Mom’s Homemade Biscuits Are Made From Scratch

Mom makes her biscuits entirely by hand – no rolling pin, no biscuit cutter, nothing but her hands. She’s always used White Lily self-rising flour and Crisco. Mom’s biscuits are always the exact same size and every one of them has the ridges on top from her perfect three-finger pat.

My daughter has mom’s biscuits down pat. She has become an expert.

I’ve tried and tried to duplicate her biscuits. Well, I haven’t tried too often because the results have always been dismal at best and caused me to throw in the towel, stomp it and shake my fist at it.

To me, the perfect biscuit is not too thick, but crusty and flaky on the outside and tender in the middle. It’s the perfect vehicle for my mom’s homemade jams and jellies. My mouth is watering just thinking about mom’s biscuits with homemade blackberry jam.

I finally realized that one of my many problems with biscuit making was the fact that I don’t like to do it by hand. I don’t like the squishy feel of combining that shortening and flour with my fingers.

So, I adjusted my biscuit making to include my pastry blender, a fork, and a biscuit cutter and now they are pretty decent. Not my mom’s, mind you. But decent.

Mom’s 81 Year-Old-Hands Making Biscuits

Once, when I was visiting my mom, I purposely made sure I had my camera to capture each step of my mom’s process. Mom’s great-grandkids were with me, so she made biscuits for breakfast every single morning. The lighting was not good at all, but that’s okay too.

My mom, of course, doesn’t really have a recipe, but she measured everything that morning so I could share it all on my blog. My mom is the best! And I’m so excited to present mom’s homemade biscuits. Remember: Practice makes perfect!


These are the biscuits I used to eat at my nan’s house. I wanted to pass on some family recipes to my children so we started with this melt-in-your-mouth shortbread. If you’d like to see the step-by-step cooking video, you can watch it here .

Ingredients

250g unsalted butter, at room temperature

Preparation time: 30 minutes

Preheat fan-forced oven to 160°C.

Cream butter and sugar with electric beaters on medium speed until light and fluffy.

Add vanilla, and beat until combined.

Fold in sifted flour. Fill a piping bag fitted with a fluted tube.

Pipe into straight lengths or different shapes on a lightly greased oven tray.

Bake for 12 to 15 minutes, or until lightly golden.

Leave plain or dip one end in melted chocolate.

To ensure the mixture is soft enough to pipe, put the bag with the mixture in the microwave for 10 seconds.

Related Posts

These traditional biscuits, made from oats and golden syrup, are a wonderful way to commemorate&hellip

Learn how to make this family favourite sweet to enjoy as a treat or to&hellip

Super-easy sugar-free cookies with a surprisingly delicious secret ingredient.


How to Make Easy Homemade Biscuits

This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.

wikiHow marks an article as reader-approved once it receives enough positive feedback. This article received 12 testimonials and 83% of readers who voted found it helpful, earning it our reader-approved status.

This article has been viewed 926,868 times.

Light, flaky, golden-brown biscuits make the perfect side dish for American-style dinners or picnics. Best of all, since they have few ingredients and simple cooking procedures, they're easy to whip up in no time at home. If you're baking from scratch, you can have a batch of delicious biscuits in less than half an hour. [1] X Research source If you're using a biscuit mix, you can expect to save about 10 minutes. [2] X Research source

Note: This article is a recipe for biscuits as they are known in America, which is a type of bread. If you are looking for instructions on cooking the type of biscuit that is typically served as a dessert, check out How to Make Homemade Cookies.


Biscuits for Children to Make

On a wet day at home, a spot of baking will keep the children entertained – and introduce them to some essential kitchen skills. Try our recipe for children’s homemade jammy dodgers – it could be the start of a lifelong biscuit habit!

Baking Biscuits With Children

Our homemade Jammy Dodger recipe, below, can be adapted to make any type of Cut-out Cookies. It’s the perfect base for iced cookies: drizzle them with Lemon Icing or melted chocolate for a sophisticated flavour, or let the kids loose with sprinkles for a more kitsch finish.

Homemade Jammy Dodgers

You Need:
  • 110g (4oz) butter, left out of the fridge for at least half an hour to soften up
  • 110g (4oz) caster sugar
  • 225g (8oz) plain flour, sifted with 1tsp baking powder.
  • 1 egg, beaten
  • Pinch of salt
  • Half a jar of raspberry jam

Preheat the oven to 160ºC. In a large bowl, using an electric mixer or wooden spoon, cream the butter and sugar until it’s pale and fluffy.(Note: you can really taste the butter in these biscuits, so it pays to choose a good one. The best we’ve found is a yellow, creamy butter made by a local farm, but if you’re at the supermarket, we think Lurpak is nice too.)

Add the beaten egg and keep beating the mixture until it’s smooth. Now sift the sifted flour, salt and baking powder over, and combine carefully. Wrap the soft dough in clingfilm and put it into the fridge for half an hour.

After half an hour, the dough will be easier to roll. Lightly flour a board and roll it out to 1/2cm thickness. Cut shapes of your choice, re-rolling the scraps until all of the dough is gone, and putting the shapes onto baking trays as you do them. Using a small cutter of about 1.5cm diameter, cut peep-holes in half of the biscuits. Re-roll the scraps – you’ll get another one or two biscuits from them. (The repeatedly-rolled dough will tend to be tougher, so these last biscuits could be your testers!). Put into the oven and bake for 10 minutes, or until tinged pale gold. Turn onto a wire rack and cool for five minutes.

Being generous with the jam, sandwich the biscuits together in pairs, with the peep-holes uppermost. Return to the wire rack to finish cooling.

More Children’s Recipes

If you and your children have enjoyed making these biscuits together, why not try out our Children’s Cupcake Recipes, which features some scrummy double chocolate brownies and easy-to-make non-baked cupcakes.


Wednesday, September 3, 2014

Sue's Yeast Rolls

My girlfriend, Sue Blum, has always made the best yeast rolls. She uses her bread machine to make the dough . Many years ago, I got the recipe from her and started making my own. I added some whole wheat flour. I played around with how much of the flour should be whole wheat . Then I decided to add some flax seed and subtracted some of the whole wheat flour. Then I decided to use cracked wheat also and played around with how much to add.

If you want smaller rolls, you can make more than 13. I flatten then out to make my own hamburger/sandwich buns. I also roll them into logs to make hotdog buns. They are delicious as white bread or with the whole wheat, flax seed and cracked wheat added.


Yeast Rolls- Nancy Anderson's version

Recipe By :
Serving Size : 13 Preparation Time: 0:00
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water
1 egg ( Egglands Best)
1/4 cup sugar
3 Tbsp. butter, melted
1 tsp salt ( Morton's Lite Salt)
1 cups Whole Wheat or Whole Wheat Graham Flour
2 cups bread flour
2 tsp bread machine yeast
3 tsp Vital Wheat Gluten (optional)
1/4 cup milled Flax Seed
1/4 cup cracked wheat

1. Put all ingredients into bread machine in the order listed.

2. Put bread machine on dough setting.

3. When dough is finished, shape into 13 rolls, cover and let rise for
30-45 min.

4. Bake at 350° for 13- 15 min. or til tops are turning golden brown.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 160
Calories From Fat: 35
Total Fat: 4.1g
Cholesterol: 13.8mg
Sodium: 111.3mg
Potassium: 130mg
Carbohydrates: 27.1g
Fiber: 2.1g
Sugar: 3.9g
Protein: 4.7g


Watch the video: Само 15 минути! Най-бързата и лесна рецепта за домашно приготвяне на бисквити! Apetiten TV (December 2021).