I made this biscotti recipe yesterday - Fruity Christmas Biscotti. It contains plain flour, baking powder, mixed spice, golden caster sugar and eggs. The recipe
I am living in Marrakech and in our new place I don't have an oven, and don't really want to buy anything expensive as we will only be here for a few months. I
Was looking through my pantry and I found some instant biscuit mix that is still good by date. When I tried making a batch of the mix, the dough did not rise at
I love biscuits and have made many. The one thing that gets me is cutting the butter. I have used several different approaches with varying degrees of success.
I am trying to make these "cream biscuits". However, they just will not rise (tried 4 times) and end up looking very flat. I thought my problem was that I work
After having some problems initially, I managed to get my "cream biscuits" to rise by measuring the ingredients correctly according to this recipe. However, af
Many people say that cookie dough having water or milk in it makes the end result quite rock hard, and many people told me to bind the dough entirely out of fat
When I use the command recipe to make biscuits using an organic whole wheat flour it has that bitter brown wheat flavor. how can I change it, or what can I add
I have a kitchenaid 6 quart stand mixer and a large family of nine. At the moment we're using coupons to buy biscuit dough, but I wanted to look at the time an
I am looking for a basic Biscuit recipe, and found the one on the Bisquick web site. Looks fairly basic. Too basic to make the biscuits pictured. There are dist
I baked something from the 2014 Canadian Milk Calendar's April page, cheddar onion tea buscuits, but I didn't have cream of tartar nor baking powder, and in a r
I wrapped some buttermilk biscuits in a kitchen towel and kept them in the pantry (they were baked two days ago) but now they dried out and turned to some teeth
To bake tender pie crust, scones, or biscuits, I've always heard that the dough should be handled and mixed as little as possible. The more it's pushed around,
I'm making monkey bread and I need refrigerated biscuits. I don't have any, however, and I don't really want to go buy them. What could I use instead of refrige
I know that the general rule is that you can use half the amount of butter or oil a recipe calls for and replace the other half with applesauce. My question is,
I am going to make a cheesecake but I bought the wrong base for it. I want to make good use of the ingredients that I bought. Does cream crackers make good chee
Can I use an edible food painting pen to decorate shortbread biscuits or can it only be used on icing? Thanks
I want to make hard biscuits like teething biscuits Now the biscuits which I have made is not so strong and observes moisture quickly I use all purpose flour,
Any advice on why my yoyo biscuits keep cracking on the surface like this would be much appreciated. So far I've tried changing the flour (different protein le
My biscuits are burning around the outside edge of the oven trays. How can I stop this happening?