Recipes Included On This Page Vanilla Biscuits Vanilla Cream Biscuits Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vanilla Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 1 egg 1/4 cup sugar 1/4 cup milk 2 tablespoons vanilla In a large bowl, cream together the shortening, sugar, egg, vanilla and milk. Mix well. In another bowl, mix the flour, baking powder and salt. Add to the egg mixture, and stir well. Cover and chill for about five hours. Then roll out the dough on a floured surface, until about 1/4" thick. Cut out cookies with a cutter, or the floured rim of a glass. Place on greased cookie sheet, and bake for 18 to 20 minutes in a 350 degree oven. Cool before serving! Shenanchie's Kitchen Contributed to the FareShare Gazette by Gary; 7 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1891 Calories; 77g Fat (37.7% calories from fat); 33g Protein; 254g Carbohydrate; 7g Dietary Fiber; 195mg Cholesterol; 2132mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 14 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Vanilla Cream Biscuits Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour -- (9 ounces) plus extra for dusting the counter 2 tablespoons vanilla sugar -- (see above) plus extra for sprinkling on top the biscuits 2 1/4 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons frozen unsalted butter -- grated 2 tablespoons pure vanilla extract 3/4 cup heavy cream -- plus extra for brushing tops of biscuits Preheat the oven to 400°F. and dust the counter with a little bit of flour. In a deep bowl, stir together the flour, vanilla sugar, baking powder, and salt. Using a mixer or with two table knives, incorporate the butter into the flour, a little at a time, until the mixture resembles coarse meal. Stir the vanilla extract into the cream. Add the cream mixture slowly, continuing to mix just until it is incorporated -- as with pie pastry, you don't want to overwork the dough or it will be tough instead of light. The dough should feel smooth and velvety. Add extra flour, not more than a tablespoon at a time, if you need to make it less sticky. You can do this in a heavy-duty standard mixer, on low speed, but doing it in a food processor is not recommended -- it will toughen the pastry. Transfer the dough to the floured counter. Using just your fingers -- not a rolling pin -- press out the dough until it is about 1/2" thick and cut into 12 equally-sized biscuits. Gather the scraps, gently press them together, and press out the dough one more time to get extra biscuits. After this, discard the scraps; you want to avoid overworking the dough. Place biscuits 1" apart on an ungreased cookie sheet. Brush each biscuit top with cream and sprinkle with vanilla sugar. Bake on the top rack at 400°F. on the top oven rack for 13 to 17 minutes. Transfer biscuits from cookie sheet to wire rack to cool slightly. Serve warm. Storage: These biscuits freeze beautifully. Let them cool completely and store them in an airtight container in the freezer. When you want to reheat them, wrap them tightly in aluminum foil, in a single layer, and warm in a preheated 350° oven for about 20 minutes. Notes: These biscuits are absolutely delectable on their own, or as a base for strawberry shortcake. They are rich and melting and just barely sweet -- the intertwining of sugar and vanilla is almost more a fragrance than a flavor. Vanilla sugar is easy to make. Just stick a couple of vanilla beans - - the fresher, the better -- into a few cups of plain old white granulated sugar (I use one bean for each cup of sugar), and store in an airtight container. The vanilla flavor is apparent after just a couple of days, and the longer you let them sit, the stronger it will be. Some people remove the beans after awhile, but I let mine sit in the sugar until they are old and decrepit and mummified. Then, if I remember, I add more sugar (every few months or so, you might want to take the old beans out and put in new beans). If this all sounds like way too much trouble, you could always use regular old sugar. NOTES : Makes 1 dozen biscuits Contributed to the FareShare Gazette by Keri; 11 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 6g Fat (37.8% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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