Best Sunshine Biscuits Recipes

GARIBALDI-GOLDEN RAISIN BISCUIT COOKIES (SUNSHINE)

Steps:

• 1. Lightly grease 2 baking sheets, or line with parchment paper-(I use parchment) Dough: Whisk together the dry ingredients. Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough in unevenly crumbly.
• 2. Drizzle with the orange juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.
• 3. Divide the dough in 1/2, and shape each 1/2 into a small rectangles ;pressing each of the 4 sides against the work surface to smooth any rough edges.
• 4. Wrap the dough in plastic wrap and chill for 30 minutes. Remove 1 piece of dough from the refrigerator. Preheat oven to 350^. Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Ragged edges are OK. The thinner you can roll them without tearing the better!
• 5. Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the raisins, pressing them in carefully. Fold dough over raisins and flatten dough again with rolling pin. to about 6x15-inches. Some raisins might pop though- that's OK. Slide dough off parchment paper onto the prepared cookie sheet. Brush dough with some of the beaten egg ,(if using the coarse sugar,sprinkle on now).
• 6. Using a roiling pizza wheel or bench knife, carefully cut the rectangle of dough inti 3 strips,lengthwise. Then crosswise into 5 pieces.No need to separate they will break apart when you finish baking them. But you can separate them if you wish.Both ways work well. Because they don't expand much.Using a fork poke holes all over the top of the dough.
• 7. Repeat with remaining dough. Bake for 18 minutes, until they're a light golden brown. Remove from oven and cool on rack. If you do not need the cookie pan you can cool them on the pan. I baked them apart this time- but like them left together with perforations then baked.

RAISIN BARS (REMEMBER SUNSHINE?)

Steps:

• Combine raisins and water in small saucepan. Bring to boil and simmer until all water is evaporated. Cool and chop in food processor or blender. Set aside. For bars, oil a 9x13-inch jelly roll pan; set aside. Preheat oven to 375°F. Combine flour, sugar, salt and soda in work bowl of food processor or mixer. Mix together. In small bowl, mix oil, water, 2 tablespoons of egg and vinegar together. Add to dry ingredients and process or mix until dough forms ball and cleans the side of the bowl. Turn onto lightly floured surface; knead together until smooth. Divide into two equal balls. Roll out one ball to 9x13-inch rectangle and place in bottom of prepared pan. Spread with Raisin Filling. Roll remaining ball to 9x13 rectangle and arrange on top. Trim edges and score 3 x 4 to make 12 bars. Brush generously with remaining egg and bake at 375°F for 15 to 20 minutes or until golden brown and done. Cool and cut as scored.

SUNRISE BISCUIT CASSEROLE

Steps:

• For the biscuit topping: In a large mixing bowl, whisk together the flour, baking powder, yeast, salt and baking soda. Add the butter and shortening or lard to the bowl and gently mix to coat the fat. Work the fat into the flour mixture by hand until the mixture resembles cornmeal and there are pea-size bits of fat throughout the dough.
• Whisk together the buttermilk and maple syrup, then pour over the flour and fat mixture. Gently stir with a wooden spoon (or Danish dough whisk; see Cook's Note) to just combine, making sure there are no flour clumps left. Cover with plastic wrap and refrigerate for at least 2 hours.
• For the casserole: Preheat the oven to 400 degrees F; spray a 3.5-quart low braising pan or deep skillet with nonstick cooking spray and line with the tater tots. Bake for 20 minutes.
• In the meantime, in a large nonstick skillet set over medium-high heat, brown the sausage, about 7 minutes. Drain the fat and set the sausage aside. In the same skillet over medium heat, cook the eggs, stirring, until a soft scrambled consistency, then salt and pepper to taste.
• Roll out the biscuit dough on a lightly floured surface into a 12-inch round. Score the dough in a sun pattern (just a slight score, don't cut all the way through).
• Remove the pan from the oven and spread the sausage in an even layer over top of the tater tots, then spread the scrambled eggs over the sausage. Sprinkle evenly with the grated Cheddar. Top everything with the biscuit dough round.
• Reduce the oven temperature to 375 degrees F and bake until the crust is deep golden brown, 35 to 40 minutes. Immediately brush with the melted butter. Let rest for 5 to 10 minutes before serving.