Best Shamrock Biscuits Recipes

Shamrock Biscuits image

Provided by SaNdRa

Categories Breads

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 3

10 -12 refrigerated biscuits (cheddar & garlic or any flavor or brand found in the frozen bread aisle of any grocery store)
10 -12 leaves fresh flat leaf parsley (1 leaf for each biscuit. Note that the curly kind will not work)
1 egg white

Steps:

Preheat oven to 350. Place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
Remove from oven and using a pastry brush, brush egg white on tops of each biscuit. Place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg white. Make sure they are laying flat on each biscuit.
Place back in oven for 5 more minutes then remove. Allow to cool for a minute or 2, then enjoy.
The parsley leaves are used to look like little 3 leaf clovers. I made these for St. Patty's day '07 to add as a fun side dish for the Irish potato soup I made. (I'll be adding that recipe later on--it's delish). happy baking :-).
ps. If you are lucky enough to have an international store local to you, Irish butter goes great with these. We did and it's wonderful--very lite texture and creamier than regular butter.

Nutrition Facts : Calories 96, Fat 4, SaturatedFat 1, Sodium 330, Carbohydrate 12.8, Fiber 0.4, Sugar 2.2, Protein 2.2

Shamrock Biscuits image

Provided by Taste of Home

Time 30m

Yield 10 biscuits.

Number Of Ingredients 5

1 tube (16.3 ounces) large refrigerated flaky biscuits
1/4 cup butter, melted
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon dried oregano

Steps:

Cut biscuits into shamrock shapes with a 2-in. cookie cutter or knife; discard trimmings. Place biscuits on an ungreased baking sheet. , Bake at 375° for 11-15 minutes or until golden brown. Combine remaining ingredients; brush over warm biscuits.

Nutrition Facts :

Shamrock Biscuits image

Provided by Teresa Hawkins

Categories Biscuits

Number Of Ingredients 5

1 pkg of buttermilk biscuit dough
green food color
1/2 c cream cheese
rolling pin(s)
flour

Steps:

1. Lightly flour your work station and preheat oven as directed on package. Separate biscuits Roll out each biscuit slightly with floured rolling pin.
2. Use a floured shamrock cookie cutter to make shapes. Bake according to directions.
3. In a small bowl, blend 1 to 2 drops of food coloring with cream cheese. Serve with warm biscuits.

Hazelnut Shamrock Biscuits image

Provided by robochoc

Time 2h

Yield Makes Biscuits

Number Of Ingredients 0

Steps:

Grind the hazelnut kernels to produce a finely chopped, uneven mass.
Add the icing sugar, peel, beaten egg and the seeds from the vanilla pod to the hazelnut mass and work to form into a stiff dough.
On a non stick surface dusted with icing sugar, roll out into a sausage about 1cm diameter.
Take 1cm portions and roll into balls.
Take 3 even sized balls and dip in the beaten egg, and stick together to form a shamrock shape.
Take a piece of chopped almond and press into the middle of each leaf of the "shamrock", flattening slightly.
Brush again with beaten egg, and place on a non stick baking sheet.
Place into a very cool oven, 150C / fan 130C / gas 2 for about 40 minutes until baked.
Cool completely and store in an airtight tin.