Biscuits

INGREDIENTS * 2 cups all-purpose flour * 2 tablespoons sugar * 3 teaspoons baking powder * 1/2 teaspoon cream of tartar * 1/2 teaspoon salt * 1/2 cup shortening * 1 egg * 2/3 cup milk # In a large bowl, combine flour, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter; place on an ungreased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.

healthy tea time biscuit

If it smells ok, it should be fine. I had some that was pretty old and made some biscuits. Should have smelled the mix first cause it tasted terrible!

Quick breads such as muffins, unlike yeast breads, can be baked immediately after the ingredients are mixed. In other words, there is no need to wait for leavening to occur before baking the muffins because they rise during baking. Therefore, they are relatively quick to make. Yeast breads on the other hand require a lot of time for leavening before baking and are much more time consuming.

Source: "Understanding Food" by Amy Brown

The ANZAC biscuits were so named because they were made by the women at home and sold to buy small necessities and luxuries for the ANZAC troops (Australian and New Zealand Army Coros) in World War I. These little "comforts of home" included things like soap, toothpaste, pencils, books and lollies.

The ANZAC biscuits were also sent to the troops because, being flat and made with oats and syrup, they travelled well and lasted longer, unlike standard cakes and biscuits. Originally the biscuits were called "soldiers' biscuits", and only gained the name "ANZAC biscuits" towards the end of the war, long after the unsuccessful Gallipoli campaign. It was an expression of patriotic pride in the Australian and New Zealand troops serving overseas.

It's a race, presumably an urban myth, whereby a circle of lads wank onto a biscuit. The last one to ejeculate, eats the thing. I hear Englishmen are very good at the game, and never have to eat the biscuit. Or at least that's what their wives tell me.

When you make biscuits (the kind in the US that are sort of like light weight scones or shortbread, not the UK "cookies"), you pat or roll out the dough into a sheet and then cut the round biscuits from the dough. When you cut them, because the dough is tender, you need a nice clean and straight edge that cuts sharply or the sides will pinch together and the biscuits then will not rise properly during baking. Some people say you can cut the biscuits with the rim of a drinking glass, but that pushes the edges together at the bottom, "sealing" them, and then they can end up like hockey pucks instead of biscuits.

The tool for the job of cutting biscuits properly is called a biscuit cutter. They usually have a handle on top of a round aluminum form with straight sides that will easily cut through the dough without pinching. Some of them also have a center smaller round piece that is removable. You put it in place when you want to cut out doughnuts and the center circle cuts out the doughnut holes all in one motion.

Well, the answer rather depends on whether or not you are English or American. As a Texan, who is also a bit of an Anglophile, I will answer it both ways.

If you are American, then by 'biscuits' you must mean our good-ole baking-soda style biscuits that we like to slather butter, jelly or gravy on. Then the answer would be a 'scone' which is from Great Britain and Ireland and the like. They come in a variety of flavors like plain, blueberry, cranberry, cinnamon, etc. They, too, get slathered with jams and jellies and a must is clotted cream, which is a sinfully lushious cream with a heavy weight behind it.

Now, if you're an Englishman (or woman), then the answer would be 'cookies'. They come in too numerous to mention flavors, but our favorites would probably be chocolate chip or a plain butter, but again, a bunch of flavors out there and most cookies are round and flat, but some are puffy and light. Pretty much all are yummy! And, as a note, 'crackers' or 'saltines' are our salty biscuits. Oh, and Americans: if you ask for a 'cracker' over there, you'll get something entirely different! :)

Hope that helps!

R. G.

The substance formed when biscuits are burned is similar to charcoal and consists mostly of carbon.

The most well known almond flavoured biscuit is called "Amoretto". :)

No it's not necessary, because scone recipes generally have a large amount of baking powder or soda, which results in a salt. The butter used in the scone recipe may also be salted. Some people add further salt as they feel it rounds out the flavour.

Cook them until they are done. No more, no less.

It really depends on the size of the biscuit. For instance, a digestive might have more grams than a jaffa cake, though it might be the other way round.

You can use 2 knives or a fork, but also your fingertips do a great job too.

8.5p

Bread and biscuits are primarily sources of carbohydrates, particularly in the form of starch. They also contain small amounts of protein and dietary fiber, especially if made from whole grains. Additionally, they may provide some vitamins and minerals, such as B vitamins and iron, depending on the ingredients used. However, the nutritional content can vary significantly between different types and brands.

All Milk-Bone dog treats are made in Buffalo, NY, at an Urban Street facility owned by Del- Monte foods.

You are possibly thinking of "Dessert Biscuits".

"Dessert Biscuits, which may be flavoured with Ground Ginger, Cinnamon, &c. &c."

[From Chapter 35, "Recipes" for "Bread, Biscuits, and Cakes"]

1742. Ingredients.--1 lb. of flour, 1/2 lb. of butter, 1/2 lb. of sifted sugar, the yolks of 6 eggs, flavouring to taste.

Mode.--Put the butter into a basin; warm it, but do not allow it to oil; then with the hand beat it to a cream. Add the flour by degrees, then the sugar and flavouring, and moisten the whole with the yolks of the eggs, which should previously be well beaten. When all the ingredients are thoroughly incorporated, drop the mixture from a spoon on to a buttered paper, leaving a distance between each cake, as they spread as soon as they begin to get warm.

Bake in rather a slow oven from 12 to 18 minutes, and do not let the biscuits acquire too much colour. In making the above quantity, half may be flavoured with ground ginger and the other half with essence of lemon or currants, to make a variety. With whatever the preparation is flavoured, so are the biscuits called; and an endless variety may be made in this manner.

Time.--12 to 18 minutes, or rather longer, in a very slow oven. Average cost, 1s. 6d.

Sufficient to make from 3 to 4 dozen cakes. Seasonable at any time.

there are several names- depending on which one you choose http://www.tudorsbiscuitworld.com/menu_breakfast_biscuits.cfm

The ANZAC biscuits were so named because they were made by the women at home and sold to buy small necessities and luxuries for the ANZAC troops in World War I. These little "comforts of home" included things like soap, toothpaste, pencils, books and lollies.

The ANZAC biscuits were also sent to the troops because, being flat and made with oats and syrup, they travelled well and lasted longer, unlike standard cakes and biscuits. Originally the biscuits were called "soldiers' biscuits", and only gained the name "ANZAC biscuits" towards the end of the war, long after the unsuccessful Gallipoli campaign. It was an expression of patriotic pride in the Australian and New Zealand troops serving overseas.

It depends on the size of the packet. Most packets will have a weight listed on the wrapping.

Your question has two different answers. A drop biscuit is fluffier by nature because the dough isn't handled or "worked" as much. The rolled biscuit will tend to be flakier because of the process of rolling and cutting, just makes a biscuit flakier.