Best Heart Biscuits Recipes

BISQUICK™ HEART SMART™ CHEESE-GARLIC BISCUITS

Steps:

• Heat oven to 450°F.
• In small bowl, stir Bisquick® mix, milk, cheese and garlic powder to make a soft dough. Drop dough by 5 spoonfuls onto ungreased cookie sheet.
• Bake about 8 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm.

BISQUICK HEART SMART® CHEESE-GARLIC BISCUITS W. W. POINTS PLUS 3 RECIPE - (4.2/5)

Steps:

• Heat oven to 450°F. In small bowl, stir Bisquick® mix, milk, cheese and garlic powder to make a soft dough. Drop dough by 5 spoonfuls onto ungreased cookie sheet. Bake about 8 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm. Nutrition Information: 1 Serving (1 Biscuit)Calories 100(Calories from Fat 15),Total Fat 2g(Saturated Fat 0g,Trans Fat 0g),Cholesterol 0mg;Sodium 260mg;Total Carbohydrate 17g(Dietary Fiber 0g,Sugars 3g),Protein 4g;Percent Daily Value*:Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet

HEART BISCUITS

Steps:

• In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball., Turn onto a lightly floured surface; knead five to six times. Roll to 1/2-in. thickness; cut with a 2-in. heart-shaped cookie or biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown., For honey spread, combine butter and honey in a bowl; beat until smooth. For cinnamon spread, combine butter, sugar and cinnamon in a bowl; beat until smooth. Serve with the warm biscuits.

ALMOND HEART-SHAPED BISCUITS

Steps:

• For the biscuits: heat the oven to 190C,375F, gas 5. Line a baking tray with non-stick baking paper.
• Cream the butter and sugar together in a mixing bowl until light and fluffy.
• Beat in the egg and almond extract, a little at a time, until well combined. Stir in the flour and mix to a dough.
• Roll the dough out on a lightly floured surface to 1 cm / 1/2\" thick. Using heart shaped cookie cutters, cut shapes out of the dough and carefully place onto the baking tray.
• Bake the biscuits for 8-12 minutes, until pale golden. Leave on the baking tray for 5 minutes to firm up, then place on a wire rack to cool.
• For the icing: sift the icing sugar into a large bowl and stir in water as directed on the
• packet to create a smooth mixture. Stir in the food colouring.
• Carefully spread the icing on the biscuits and place a sugar flower on each biscuit before the icing sets.

MARY BERRY'S TWO-TONE HEART BISCUITS RECIPE - (4.6/5)

Steps:

• Place pieces of chocolate in a bowl over a pan of gently simmering water and heat, stirring frequently, until melted and smooth. Remove the bowl from the pan. In a large bowl, combine the flour, butter, milk, baking powder, egg and caster sugar. Using an electric mixer, beat the ingredients until well-blended, occassionally scraping the bowl with the rubber spatula. With your hands, shape half the dough into a ball, then wrap and refrigerate for 2 hours or until the dough is firm enough to handle. Alternatively, place the dough in the freezer for 40 mins. With an electric mixer, beat the melted chocolate into the dough remaining in the bowl until blended. Use your hands to shape the chocolate dough into a ball, wrap and refrigerate for 2 hours. Grease and flour 2 large baking sheets. On a lightly floured surface, use a floured rolling pin to roll out half of the plain dough 3mm (1/8-inch) thick. Keep the remaining dough refrigerated. Using a floured 8cm (3¼-inch) heart-shaped cutter, cut the dough into hearts. Place the hearts about 5mm (¼-inch) apart on one baking sheet. Repeat with remaining plain dough and trimmings, then repeat with the chocolate dough, placing hearts on the second baking sheet. Refrigerate until the hearts are firm - about 20 mins. Preheat the oven to 180°C (350°F/gas mark 4). With a 2.5cm (1-inch) heart-shaped pastry cutter, cut a small heart in the centre of each plain and chocolate heart biscuit and set the small hearts aside. Use a 5cm (2-inch) heart-shaped pastry cutter, cut another heart in the centre of each biscuit. Remove the medium-sized hearts from each plain biscuit and replace it with one from the chocolate biscuit. Fit 2.5cm (1-inch) plain hearts into the centre of the medium-sized chocolate hearts then repeat with the 2.5cm (1-inch) chocolate hearts and medium-sized plain hearts. Sprinkle the biscuits with sugar and bake them for 10 mins or until golden. Using a fish slice, transfer the biscuits to wire racks to cool. Store in an airtight container. This recipe is taken from Mary Berry's Desserts, available at Amazon, priced £11.39.www.maryberry.co.uk