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    You are in: Home / Cookbooks / Baby Kato's - Picks - Tea Biscuits
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    55 recipes in

    Baby Kato's - Picks - Tea Biscuits

    This excellant cookbook was created for Theme of the Month - Back to Basics....September/07. Since I love biscuits, I wanted to have many different recipes for making them.
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    Autumn is here and winter is on the way, what could be easier or smell better than a nice warming bowl of soup made in the crock pot. This soup is nice and thick and could easily pass for a stew...Feel free to add or omit any of the listed vegetables just as long as you enjoy!

    Recipe #330929

    These sound like aromatic, cheesy biscuits with a kick! I was searching for a Hot Cherry Pepper canning recipe and ran across this on www.ilovepickles.com . If you prefer less spice, I am sure sweet cherry peppers would work too. Cannot wait to make them and will let you know if prep time is accurate.

    Recipe #211397

    Another recipe that sounds good for the holidays.

    Recipe #195298

    3 Reviews |  By Rita~

    This I came up with a combo of a couple of recipes. Hey sweet potato will be an other good one to use in here to replace the butternut. Go easy adding wet ingredients or if the dough is to sticky go ahead and use a little more flour. Give a basket full of these for a house warming gift. Method for pureeing butternut Recipe #194908

    Recipe #77352

    8 Reviews |  By Rita~

    Onion, Rosemary, Sage and Thyme flavor these biscuits making theme wonderful for the Holiday table. Also great for Thanksgiving because these biscuits can be made ahead and frozen up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325º oven for 10 to 12 minutes or until thoroughly heated.

    Recipe #195963

    Serve this biscuit with butter along with some eggs, glass of milk and orange juice so get your morning going right.

    Recipe #23202

    Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream – that’s the main difference.

    Recipe #230515

    When I was back home in England recently, I visited a local lavender farm called Wold's Way Lavender in North Yorkshire; we had tea and these delicious lavender scones in their delightful little tea room; this is my attempt to recreate those scones - using some of my home-grown culinary lavender from the garden here in France! I have made them several times now and they have turned out just as I remembered them, especially good if split whilst still warm, buttered and spread with lavender honey or lavender-infused cream! Just a note of interest......lavender was often used during Tudor and Elizabethan times in the preparation of a wide variety of dishes and was a particular favourite of Queen Elizabeth I. The palace gardeners were required to have lavender flowers available at all times which were used to make Conserve of Lavender (a mixture of lavender flowers and sugar) and sweet lavender tisane, a drink made with lavender flowers, boiling water and honey.

    Recipe #235618

    6 Reviews |  By Annacia

    These delightful, sweet biscuits were heavenly hot from the oven, drizzled with honey, but they also kept well and were good the next morning for breakfast and at lunch with a little cheese. I used anise seed from www.Penzeys.com, and it had a terrific flavor. The seeds soften during the baking process, and it smells like Springerle cookies when the biscuits are baking (but these are much faster to make!)

    Recipe #170564

    Yummy biscuits that are good for snack time or anytime.

    Recipe #215375

    This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham & cheese for breakfast on the go.

    Recipe #98849

    I had these for the first time at my sister-in-law's when I was staying with them as a teen. They are now a much loved tradition in my home too. Any time it snows, the kids beg me to make them. I've changed them just a bit by adding the nuts but they are good with or without them. For an Orange Cinnamon variation see recipe #112535.

    Recipe #91791

    This is the very first recipe I ever made by myself. I think I was probably around 11-12 years old. Boy, did I think I was so grown-up cooking biscuits! I know you're probably thinking "mayonnaise in biscuits"...but you really should try them. They are so good! I just found this recipe again...haven't made these in years. I can't wait to cook them again. Cook time is approximate.

    Recipe #43585

    Goes great with sausage gravy or just warm spread with marmalade or preserves. Fill some with sausage patties and freeze to have ready for a quick breakfast from the microwave!

    Recipe #27940

    These go well with a beer. Cheers, Doreen Doreen Randal, Wanganui. New Zealand

    Recipe #1823

    I got this recipe from a small free recipe book from KFC

    Recipe #860

    Recipe #1420

    Easy to make scones, for a great snack. Or have them for breakfast with a cup of yogurt.

    Recipe #23084

    Moist scones that include a sweet orange glaze to drizzle over the top. Eat some now, and freeze some for later. This is a Barefoot Contessa recipe.

    Recipe #186672

    7 Reviews |  By Annacia

    It's so nice to feel that your indulging when your really behaving yourself quite nicely! These are low fat and, if you swap the small amount of sugar for Splenda, they are sugar free. I do recommend using butter instead of a substitute. It doesn't ask for much and the result is worth it.

    Recipe #170320

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