Recipe by Jenn
"These biscuits taste great with fruit jam or nut butter."
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1 1/2 cups
nonfat dry milk powder
I am giving these 5 stars because I very much enjoyed the warm comforting flavor of them. When I made these, I had no canola oil so I used regular vegetable oil instead. To bake them, I initially set my convection oven to 400 and baked for the first 6 minutes as instructed. After 6 minutes I went to put the sugar on and the biscuits were already beginning to brown, although I could tell by poking them that the middles were still raw. So I turned the oven down to 350 to finish off the baking and this worked nicely. I agree with the other reviewer who said it would be better for the sugar to be put on top before you bake them at all; as these are now, the sugar falls off very easily. So next time I would put the sugar on before baking and then convection bake at 350 (I would recommend 375 for non-convection) for about 14 minutes or until golden. When I ate one of these (warm out of the oven, none of that "waiting for things to cool" business!), I tried several different toppings: nutella, peanut butter, strawberry rhubarb jam, and honey. My favorite was the jam, but the others were great too, with the peanut butter being my least favorite.
These were pretty good. It was a base for an apple buckle. I halved the dough and added a dash of ginger and put it in the fridge. I sliced up 2 apples and tossed them with applesauce and cinnamon sugar and put them in an 8x8 baking pan. I rolled the dough on a floured breadboard into an 8x8 square and put it over the apple mixture and pressed it down lightly and sprinkled with cinnamon sugar. Cooked at 400 for 25 minutes.
weeeellll... I really like the flavor of these, but unfortunately, they burned. I think the time is too long, or the temp too high. I will def try again at a lower temp - and also put the sugar on before baking. it doesn't stick after they have baked for a while. I love scones and cardamom, so I will def try these again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
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