King Arthur Biscuits - Easy!

Are you looking for a very easy way to make tender biscuits? Here it is! Rather than cutting or rubbing butter into flour, then adding liquid, these biscuits are a simple matter of stirring cream into the flour and other dry ingredients. Pat into a round, cut, bake, and enjoy!

These 2 1/4" biscuits will be golden brown on top, lighter-colored on the sides, and about 1" to 1 1/4" tall. They'll be very tender hot from the oven, and will gradually become less so as they cool

And using King Arthur Flour, you can't go wrong! 


Recipe

Bacon Cheddar Chive Scones from King Arthur Flour

I am a huge fan of King Arhur Flour - and their recipes.  If you love bacon and/or scones, you'll love this recipe.... imagine eating one of these warm scones ... they melt in your mouth.

Recipe

Gluten Free Flourless Fudge Cookies

Photo - King Arthur Site

Ultra-chewy, rich chocolate cookies with no added fat? And no gluten? Impossible! But it's true: these flourless chocolate cookies get their texture from egg whites, and their flavor from cocoa powder (which represents the only fat in the recipe). Plus they're easy to make: Just stir together a few simple ingredients, scoop onto a pan, and bake for 8 minutes. You won't believe the delicious result. 

Directions

1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. (Or use Crisco spray for parchment)

2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.

4) Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

5) Remove the cookies from the oven, and allow them to cool right on the pan.

6) Yield: 16 large (3") cookies.

Hands-on time:

5 mins. to 7 mins.

Baking time:

8 mins. to 10 mins.

Total time:

13 mins. to 17 mins.

Yield:

16 large (3") cookies.

 

Tips from their bakers

• Want to make more, smaller cookies? Drop the dough in 1 1/8" balls (about 2 measuring teaspoonfuls) onto the baking sheets; a level teaspoon cookie scoop works well here. You'll make about forty 2 1/4" cookies.
• Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.

Nutrition Facts
Serving Size 1 cookie, 29g Servings Per Batch 16
Amount Per Serving
Calories 80	Calories from Fat 10
	Daily Value*
Total Fat	3g
Saturated Fat	0g
Trans Fat	0g
Cholesterol	0mg
Sodium	47mg
Total Carbohydrate	18g
Dietary Fiber	1g
Sugars	17g
Protein	1g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

• 2 1/4 cups confectioners' sugar
• 1/4 teaspoon salt
• 1 teaspoon espresso powder, optional but good
• 1 cup cocoa powder, Dutch-process (European-style) preferred*
• 3 large egg whites
• 2 teaspoons gluten-free vanilla extract
• *For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa