Best Welch Griddle Cakes Sweet Biscuits Recipes

WELSH COOKIES

Steps:

• Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
• Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds.
• Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

WELSH CAKES

Steps:

• Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
• Chill dough 1 to 2 hours.
• Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

WELSH COOKIES

Steps:

• Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
• Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
• Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
• Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

WELSH CAKES

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.

WELSH COOKIES (AKA WELSH CAKES)

Steps:

• Preheat an electric griddle to 350°F.
• In a large bowl, whisk together the flour, baking powder, nutmeg, and salt.
• Add the cold butter cubes to the flour mixture. Using a pastry blender, fork, or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
• Stir in the sugar and currants.
• Make a well in the center of the flour mixture and add the egg and milk. Using a fork, mix until the dough comes together. It will be slightly sticky. If it is very, very sticky and too wet, add a little more flour.
• Turn the dough out onto a floured work surface. Sprinkle some flour over the top of the dough and shape it into a disc. Using a rolling pin, roll the dough out to a thickness of ¼ inch.
• Using a 2½-inch round cookie cutter or biscuit cutter, cut out 14 cookies. You may have to re-roll the dough trimmings a few times.
• Lightly spray the griddle with cooking spray. Place as many cookies on the griddle as will fit without them touching each other.
• Cook on the first side until the bottom is lightly browned, about 4 minutes.
• Carefully flip over and cook until lightly browned, about 3 to 4 minutes.
• Remove cookies from the griddle and place on a wire cooling rack. Immediately sprinkle with some sugar while the cookies are still warm.
• If you were not able to fit all of your cookies on the griddle at once, repeat the process with the remaining cookies.
• Serve warm or cooled.

SWEET CORN GRIDDLE CAKES

Steps:

• Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined.
• Whisk the buttermilk, milk, and yogurt in a separate bowl until combined.
• Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined.
• Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined.
• Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot.
• Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter.

SWEET MILK GRIDDLE CAKES

Steps:

• Sift flour 3 times together with the baking powder, salt, sugar, and cinnamon.
• Beat the eggs, add the milk, and pour slowly into the dry ingredients. Beat thoroughly and add butter. Drop by spoonfuls onto a lightly greased hot griddle. When puffed full of bubbles and cooked on edges, turn and cook on the other side.

WELCH GRIDDLE CAKES

Steps:

• Heat griddle on low. While griddle is preheating, grab your 2 1/2 inch biscuit cutter (or a glass) and mix the flour, sugar, baking powder and salt in a large bowl.Add the shortening and using 2 knives or an pastry blender cut the shortening into the flour mixture. With your hands, rub the flour and shortening until the ingredients are the size of small peas then rapidly between your fingers until it is the consistency like salt. ( You may also ditch the large bowl and pastry cutter and use a food processor)Stir in the raisins or currants together with the milk. Start with 2 T, then add a Tablespoon at a time until the mixture is just combined. Flour the counter lightly and roll out the dough to 1/3 inch thick. Use the cutter and cut out the rounds.Cook 5-6 minutes a side till lightly browned. Turn over and cook the same 5-6 minutes. A toothpick inserted in the middle, should come out clean. Transfer to a wire rack, and sprinkle with sugar.