Best Fruit Biscuits Recipes

CINNAMON FRUIT BISCUITS

Steps:

• In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. , Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves. , Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).

PASSION FRUIT POSSET WITH PISTACHIO-CUSTARD BISCUITS & FRESH PINEAPPLE

Steps:

• Measure 100ml passion fruit pulp into a jug (reserving the rest), add the lime juice, stir, then set aside. Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar. Turn the heat up to medium and bring to the boil. Simmer for 2 mins, then remove from the heat and immediately stir in the passion fruit and lime juice mixture. Divide evenly between six 175-200ml cups or glasses - do this quickly, as the mixture will start to thicken. Leave to cool for 10 mins, then chill for at least 4 hrs or overnight. The possets can be made up to three days ahead and chilled.
• To make the biscuits, heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Beat the butter and icing sugar together for 1 min in a medium bowl using a wooden spoon. Stir in the custard powder, flour, vanilla (if using) and chopped pistachios to make a soft dough. Roll the dough into 12 walnut-sized balls and arrange on the baking tray, well-spaced out. Flatten the balls slightly with your palm or the base of a glass, then press down in the centre of each with the tines of a fork. Bake for 10-12 mins until very pale golden. Leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for five days.
• Spoon the remaining passion fruit pulp over the possets and serve with the biscuits and pineapple slices.

LEILA'S GLAZED CINNAMON FRUIT BISCUITS

Steps:

• 1. Pre heat oven to 375* Combine sugar and cinnamon in small bowl. Set aside. Before the biscuits come out of the can melt the 1/2 cup butter in a small bowl. Set aside.
• 2. Dip each biscuit in butter covering the top and edges. Dip each biscuit into the sugar and cinnamon mix. Place in pan leaving an inch between them and press each down with 4 fingers to make a nice indention. Using a teaspoon drop enough jam or your choice filling about a good 1/2 tsp in the indention.
• 3. Bake at 372* 15-18 min or until golden brown. Cool enough that preserves won't burn you.
• 4. Mix the glaze ingredients together until smooth and when biscuits have cooled dribble the glaze over top. I hope you enjoy these.

GLAZED FRUIT-FILLED DROP BISCUITS

Steps:

• Heat oven to 450ºF.
• Spray cookie sheet with cooking spray or lightly grease with shortening.
• In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly.
• Stir in milk until dough forms; beat 15 strokes.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
• Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary.
• Spread over warm biscuits.

RICH FRUIT BISCUITS

Steps:

• Mix flour, cream of tartar, baking soda and salt together in a large bowl.
• Cut in butter with pastry cutter or 2 knives until mixture resembles bread crumbs.
• Stir in raisins and sunflower seeds.
• Combine eggs and ginger.
• Add beaten eggs to the flour mixture, mixing well to form a soft dough, add a little milk if dough is too stiff.
• Lightly flour a work surface.
• Turn out dough and kneed until smooth.
• Roll dough out to approx 1/2in.
• Cut dough into 2in rounds.
• Place biscuits onto a greased cookie sheet and brush each one with an egg glaze (if using).
• Bake at 400F for 10-15 minutes or until golden brown and well risen.

FRUIT BISCUITS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Separate biscuits into 10 sections. Dip both sides of biscuits into melted butter and then into sugar and cinnamon.
• 3. Using your thumb make a deep indentation in the center of each biscuit and fill with a teaspoon of fruit preserves.
• 4. Arange biscuits on a lightly buttered baking sheet with sides barely touching.
• 5. Bake for 15 to 20 minutes or until lightly golden brown.

CINNAMON FRUIT BISCUITS

Steps:

• Combine sugar and cinnamon.
• Dip biscuits in butter, then in cinnamon/sugar mixture.
• Place on ungreased cookie sheet.
• With end of wooden spoon handle, make deep indentation in center of each biscuit.
• Fill with preserves.
• Bake at 375 for 15-18 minutes or until brown.
• Cool 15 minutes before serving.

CINNAMON FRUIT BISCUITS

Steps:

• 1. PREHEAT OVEN TO 375 IN A BOWL MIX SUGARS AND CINNAMON, IN ANOTHER BOWL MELT BUTTER. DIP SIDES AND TOP OF BISCUITS IN BUTTER AND ROLL IN THE SUGAR AND CINNAMON MIXTURE. PLACE ON AN UNGREASED BAKING PAN WITH SIDES. WITH A WOODEN SPOON MAKE INDENTIONS BIG ENOUGH TO HOLD 1 TEASPOON ON PRESERVES. PUT 1 TEASPOON OF PRESERVES ON EACH BISCUIT.
• 2. BAKE FOR 12- 15 MINUTES. NOTE: I USED CRACKER BARRELS APPLE BUTTER ON MINE AND IT WAS GREAT. BUT YOUR FAVORITE PRESERVES WILL DO.

GLAZED FRUIT-FILLED DROP BISCUITS

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Spread over warm biscuits.

DRIED FRUIT SHORTBREAD BISCUITS

Steps:

• Place the butter, salt and sugar into a large bowl and cream together until smooth. Add the plain flour, rice flour, currants and mixed peel and stir together then use your hands to gently knead together until you get a uniform dough.
• Preheat the oven to 300F and line a cookie sheet with baking paper.
• Roll the dough out to be just less than 1/2-inch thick. Use cutters to cut the dough out. Prick the top of the cookies with a fork. Bake for 25-30 minutes, the cookies will not really brown, they'll just become firm and very slightly golden around the edges.
• Let cool on a wire rack then store in an airtight container.

CINNAMON FRUIT BISCUITS

Steps:

• PREHEAT OVEN TO 375 IN A BOWL MIX SUGARS AND CINNAMON TOGETHER AND ANOTHER BOWL MELT BUTTER. UNROLL BISCUITS AND DIP SIDES AND TOP OF BISCUIT IN BUTTER AND ROLL IN SUGAR MIXTURE, PLACE ON A UNGREASED BAKING PAN WITH SIDES. WITH A WOODEN SPOON HANDLE MAKE INDENTIONS ON TOP OF BISCUITS BIG ENOUGH FOR 1 TEASPOON OF PRESERVES.
• BAKE FOR 12-15 TILL DONE. NOTE: I USED CRACKER BARRELS APPLE BUTTER AND IT WAS REALLY GOOD WITH THE CINNAMON, BUT YOUR FAVORITE PRESERVES WILL DO. TRY A MIXTURE OF THEM TO SEE WHAT YOU PREFER.