7-up Biscuits

I saw this recipe for Biscuits in All recipes and thought you may like to make some homemade biscuits for Thanksgiving or Christmas this year.  Forget all the refrigerated ones at the grocery store and try this.  I'm pretty sure your family will love them. Double or triple the recipe for a large family.  I made the below recipe in and 8x8 inch pan.

2 cups Bisquick

1/2 cup sour cream

1/2  cup 7 up

1/4 cup melted butter

Mix Bisquick, sour cream and 7 up.  Melt butter in bottom of cookie sheet or pan.   I used an 8x8 inch pan  and melted the butter first.  I then scooped by heaping tablespoons approx. 9  scoops as illustrated below.  Bake 425 until golden.

10/18/13

A no fail Basic Biscotti Recipe! Happy Baking!!

I'm going to visit my niece this coming week and my basic Biscotti are always welcome.  They love them and I'm figuring with our coffee these will be a wonderful addition.  If you didn't bookmark or copy this recipe you may want to do so..It is one of the easiest and I have never had anything but rave reviews on this basic recipe. This is a no roll Biscotti recipe.  Check illustration below.   Note:  Biscotti store well in a cool area of your home in a airtight container.


Happy Baking from my kitchen to yours..Have a wonderful day!!

1 cup butter (I use salted)
2 1/2 cup sugar, divided
6 eggs
2 tsp. almond, anise or vanilla extract
4 1/2 cups flour
4 tsp. baking powder
1 cup chopped almonds, or walnuts
1/2 cup dried cranberries, chocolate chips (optional)
4 tsp. milk

In a mixing bowl cream butter and 2 c.sugar.  Add eggs one at a time beating well after each addition.  Stir in extract.  Combine dry ingredients, add to creamed mixture.  Stir in almonds..

 Line a baking sheet with alum. foil and grease with cooking spray.  

 Divide dough in half, spread into two 12x3 inch rectangles on foil. (Drop by tablespoons approx. 8 full tablespoons in line)(picture will demonstrate how to do) and then with a wide knife or icing spreader go along sides to seal.  Do the same with the top before using a pastry brush to lightly coat some milk and sprinkle with remaining sugar.

I added cranberries and almonds to this one!

Bake 375 for 15 to 20 min. or golden brown and firm to touch..Remove from oven.  Reduce heat to 300.  Lift rectangles onto cooling rack..Cool 15 min. Place on cutting board and slice diagonally 1/2 in. thick. Place slices cut side down on ungreased baking sheet.  Bake 10 min. and turn cookies over and bake additional 10 minutes. Cool and store in airtight container. Tender and so yummy you'll want to make more.  

 Recipe makes 4 rolls..Two on each cookie sheet


1/22/12
5/7/13 

Chocolate /Cherry Biscotti:

This recipe was adapted from a Cooking light recipe and I found it to be a good choice for an option to my Almond Biscotti which is loaded with butter.  So those of you are conscious about too much butter in recipes may like to try this recipe as an alternative.  They are a bit heavier in texture but very good in my opinion.  Subsitute cranberries if you like or make them plain with orange or lemon extract.. I didn't roll my biscotti because I find dropping heaping tablespoons one after the other overlapping is much quicker and I know those of you who like quick and easy, this recipe is for you..Happy Baking!

   Enjoy

Chocolate, Cherry Biscotti

3 cups all purpose flour or 2 cups all purpose and 1 cup whole wheat flour

¼ tsp. Salt

1 cup sugar

3 large eggs

2 tablespoons canola oil

2 tsp. Vanilla extract

 1½ tsp. Almond extract or less (watch amount almond is very strong)

2/3 cup dried cherries or cranberries

½ cup chocolate semi sweet chips

Cooking spray

Preheat oven to 350.. Line a cookie sheet with aluminum foil and coat with cooking spray..

Combine flour and salt.. Set aside

Beat sugar and eggs with mixer, adding oil and extracts.. Beat for several minutes. Add flour mixture, beating at a low speed until blended well..Stir in cherries and chocolate chips..

Drop batter by tablespoons making sure to overlap..using approx. 8 tablespoons down the length of the cookie sheet.(Picture will illustrate)

Illustration of how to drop by tablespoons Biscotti batter.  Seal sides using a  wide knife or icing spreader.

Bake approximately 25 to 30 minutes or more until lightly browned.  Cool.. Turn oven to 325.  Cut diagonally into ½ slices ( use a serrated knife or electric knife)placing cut side down and bake an additional 5 minutes on each side.. Remove from baking sheet.. Cool completely. 

Note:  This is a small recipe and depending on how you cut the biscotti you can get anywhere from 25 to 40 biscotti.These Biscotti are a great breakfast food..Low in calories with lots of fruit...add some coffee or tea to complete.. 

Breakfast or anytime snacking these are super.

10/17/11 
6/3/13
 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.