Biscuits - DoughnutsView Our Alphabetical Recipe Index for Biscuits - Doughnuts
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French pastry chefs let nothing go to waste. Leftover croissants (make sure you use great ones) filled with an almond butter paste, and rebaked, are sublime.
Croissants, anyone? Mais oui! This is a hotel school staple and something you can expect to see in any French pastry shop window. They are puffy, buttery, extremely easy but unique treats. They last long but always disappear.
What I love about these rustic scones is they are they are very pure of taste – there's no chocolate chips, chunks of Snickers, no vanilla extra or hunks of candied ginger - there's just amazing taste and texture from the basic (but choice) ingredients. This is the real deal, old-fashioned baking, with a not-too-sweet, satisfying wholesome taste.
Buttery sherry-flavored biscuits. These are best served hot with churned honey or sweet orange whipped butter and a pot of Earl Grey.
The classic. Flakey, light, golden - these are pretty well culinary history but melt on the tongue like any good biscuit. Great with fried chicken, chili, or eggs-over-easy. Use a great wood biscuit bowl or flea market piece of crockery.
If you are out of buttermilk, use Saco buttermilk powder.
Just the thing to serve with picnic chicken. Barely handle these for best results. If you can get hold of White Lily flour, you will rewarded with lighter than air biscuits. They float off the plate. If you prefer even more tender biscuits with a slight crumble, use whipping cream instead of buttermilk and omit the baking soda.
Serve a basket of these at your next turkey dinner, or as a dessert, with homemade apple sauce or vanilla custard. Make miniature sandwiches by splitting biscuits, coating with dijon mustard and filling with a few slices of smoked turkey or Black Forest ham. You can also use pureed pumpkin for these amazing biscuits.
A cheese biscuit or mini scone with character.
Pecan or pumpkin biscuits would also be good here or thrown in a handful of toasted chopped pecans but plain, buttery baking biscuits in this pumpkin pie custard setting are divine.
These are more like doughnuts than scones - big stretches of dough, fried quickly and rinsed in a honey orange glaze. Fabulous diner style fare!
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Serve these with homemade chili or scrambled eggs or alone, with hot coffee and no one else around to see you've devoured 3 at a time! I love buttery biscuits or savory scones and the sharp orange Cheddar makes these into heavenly puffs - that take minutes to whip up and under 20 minutes to bake.