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Crescent butter biscuits recipe

Crescent butter biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies

These delicious Christmas biscuits are perfect anytime of the year. Enjoy with a big mug of tea.

26 people made this

IngredientsMakes: 100 crescent biscuits

  • For the biscuits
  • 300g plain flour
  • 125g caster sugar
  • 150g ground almonds
  • 250g butter
  • 3 egg yolks
  • For rolling
  • vanilla sugar, as needed

MethodPrep:30min ›Cook:10min ›Extra time:1hr chilling › Ready in:1hr40min

  1. Combine the flour, caster sugar and almonds. Rub in butter, then add egg yolks and work into a smooth dough. Wrap in cling film and chill in the fridge for 1 hour.
  2. Preheat the oven to 180 C / Gas 4.
  3. Roll biscuit dough into snakes. Cut into 5cm lengths and shape each length into a crescent. Place on a baking tray lined with parchment.
  4. Bake in preheated oven for 10-15 minutes or until lightly golden.
  5. Immediately roll the crescents in vanilla sugar whilst hot. Set aside to cool.


Crescent butter biscuits

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Reviews & ratingsAverage global rating:(35)

Reviews in English (4)

Delish!-14 Dec 2010

Very pretty and delicious. In my oven, 175C for 6min worked well.-17 Jan 2018

by barbara

I grew up eating and making Vanillekipferl and absolutely loved them. I used store bought Vanillea sugar (you can get them in German specialty stores). The dough is coarse, but that's how it is meant to be, so it takes a little bit of practice to roll out the long strands and then shape them. The final cookies are pretty fragile as well, but they melt in your mouths!!! the original German recipe (in metric, but if you have a scale, no problem) asks for 300 g flour, 250 g butter, 125 g sugar, 150 g almond flour (ideally the white one, Costco sells it) and the 3 egg yolks.-06 Dec 2015

Quick & Easy Garlic Parmesan Knots

Fluffy soft, delicious garlic knots made in 10 minutes – just 3 ingredients (plus some spices) and no rising required. You won’t believe how easy these are… and what a scrumptious side they make to any meal!

I’m sorry, but how did we end up in April?! Cuddled up in blankets with my hands around a hot cocoa this winter, spring seemed like an eternity away. But, my growing belly has reminded me that time is chugging along and warmer weather is quickly approaching… as is our baby girl!

Thus, I’ve been focusing (maybe a little obsessively) over cleaning, organizing, and planning ahead to make our lives a little easier in the months to come. Freezer meals are being made, tiny onesies are folded in drawers, and I’m pretty sure I’ve bought out Target’s entire stock of plastic bins, big and small. For storing what? EVERYTHING. And every “thing” to come.

Say hello to nesting overdrive!

All these baby projects have left little time to think about much else, including dinner. But, with a busier schedule comes quicker and easier meals. I’ve come up with some great solutions for keeping them scrumptious yet fast, which I can’t wait to share with you!

My favorite quick dinner lately has been grilled steak, chicken or fish (easily marinated in the morning), a fresh green salad, and a basket of these soft, garlicky Parmesan knots. OMG. Lick-the-plate delicious, if I do say so myself… thanks in part to my grill-master hubby.

But, to the bread (the best part) – Have I told you how easy these knots are? What’s that, I haven’t?

Well, it’s about darn time I do.

All you need for these doughy, delicious garlic knots is THREE ingredients, plus some spices. That’s it! Grab a can of buttermilk biscuit dough and stretch each biscuit into wiggly ropes (fun for kids). Tie each rope into a little knot. Mix up butter, Parmesan, garlic powder, oregano and parsley in a bowl, and slather that buttery goodness over top. Bake ‘til golden, brush on a bit more butter, and you’re done!

Easy enough for weeknights, date nights in, and… well, any night! There’s no limit to all the mouthwatering main courses you can serve them alongside.

Give ‘em a go for yourself, and I guarantee you’ll be hooked like me on this quick and easy side!

Cracker Barrel Biscuits (copycat recipe)

If you’re a fan of biscuits, especially Cracker Barrel Biscuits, this is your lucky day! My make at home version of Cracker Barrel Biscuits is receiving two thumbs up from everyone. You know how I love…

Grandma's Buttermilk Biscuits


Cracker Barrel Old Country Store Biscuits Recipe -

I like these because they are so quick and easy. Even though you use Bisquick, they don't come out tasting like Bisquick or like baking powder. I always have to double the batch to make sure I get some!

Cracker Barrel Old Country Store Biscuits Recipe -

I like these because they are so quick and easy. Even though you use Bisquick, they don't come out tasting like Bisquick or like baking powder. I always have to double the batch to make sure I get some!

Mile High Perfect Biscuits Recipe

Mile High Perfect Biscuits

You’ll know you’ve created the perfect fluffy biscuit when you see slightly golden edges with beautiful, soft insides once you pull apart those buttery, flaky layers!

Grandma's Buttermilk Biscuits


Cracker Barrel's Buttermilk Biscuits This recipe uses already made biscuit/pancake mix as a shortcut to making these yummy gems. Biscuit making is a hard job. Let this recipe take the difficulty away for a while. Makes 6 biscuits @ 286 calories for each one Copycat Cracker Barrel Buttermilk Biscuits

This easy recipe uses Bisquick, but the taste is as if you've worked hard to create. These light and tasty biscuits will make everyone happy.

Cracker Barrel Old Country Store Biscuits

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Biscuits are a great addition to a meal. Check out the Red Lobster and Cracker Barrel copycat recipes! Article Image From: ChewOutLoud 1. Southern Buttermilk Biscuits These Southern Buttermilk Biscuit

Cracker Barrel Biscuits copycat recipe

If you’re a fan of biscuits, especially Cracker Barrel Biscuits, this is your lucky day! My make at home version of Cracker Barrel Biscuits is receiving two thumbs up from everyone. You know how I love…

Cracker Barrel Biscuit Recipe - Coupon Crazy Girl

These biscuits are so light and fluffy, just like Cracker Barrels. The best part is you can freeze them!


Growing up, we always had homemade biscuits, cornbread, or rolls with our supper. My mom would make these biscuits for supper most nights or for breakfast on Saturday. She must have made thousands of them if her biscuit pan could only talk! There were always a few on the stove. We loved to split an

Tips for Making the Best Carbquik Biscuits

1. Freeze your butter. Most recipes call for cold butter. But some of the best biscuits are actually made from frozen butter. The next step is to grate your butter with a box grater. It does require an extra step in the baking process, but it&rsquos well worth it!

Cold dough is what makes a biscuit flaky.

2. Never use your hands to mix the batter. The temperature of your hands will melt the butter. Use a metal fork, pastry blender or spoon instead. This will keep the ingredients cold. Which is the key to good, flaky biscuits.

One of the keys to a great biscuit is handling the dough as little as possible.

3. Do not twist the ring mold. When you&rsquore forming your biscuits, avoid twisting the ring mold. As soon as you&rsquove formed your biscuit (using either a biscuit cutter or the rim of a large cup, pull the biscuit straight out.

If you twist, it causes the layers to slant and the biscuit will not cook evenly. It also creates a lopsided biscuit.

To keep it simple, I often just use a knife to cut the biscuits into squares. Not as fancy, but it does the trick! And you don&rsquot have to worry about any leftover dough.

4. Have FUN! Don&rsquot take baking too seriously. Cooking is half art. Half science.

Have fun with it and learn as you go. After all&hellip baking should be fun. Getting your hands dirty. Playing in the kitchen. And filling your house with the sweet,
sweet smell of buttery biscuits. What could be better?

  • 12 oz. (340 g) tube of refrigerated biscuits
  • 3 tablespoons melted unsalted butter
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1 tablespoon chopped fresh parsley leaves

  1. Preheat oven to 375°F (190°C). Cut each biscuit into quarters and place them in a large bowl. Add in the melted butter, garlic powder, cheddar cheese and parsley leaves. Stir gently to combine well.
  2. Grease the muffin pan. Place 3 pieces of the biscuit dough into each cup and bake for 10 or until biscuits are golden brown. Transfer them out, let cool, remove from muffin pan and serve immediately.

Nutrition Information


Serving Size

Reader Favorites

Cheesy Stuffed Garlic Butter Crescent Rolls

Nudged alongside a warm winter soup, there’s nothing better than fluffy bread pulled fresh from the oven. Usually, I’ll just serve my favorite soups (Curried Butternut Squash and Creamy Broccoli Cheddar) with a hunk of French bread and a salad. But, I think I’ve found something even better to appeal to the cheese-lover in me! (And all of us.)

These soft, golden crescent rolls stuffed with mozzarella make a cheesy, oh-so easy side to any meal. In addition to soups, I’ve served them up with roasted and grilled meats, salads, stuffed peppers and pasta dishes. Just to name a few weeknight favorites!

These little cuties are so simple to create, too – and would be fun for the kids in your kitchen! Just separate your crescent rolls into triangles on a floured surface, and brush them with a garlic butter. (If you’re short on time, you can use 1/4 tsp. garlic powder instead of freshly minced garlic.) Add half a string cheese to the widest end, roll up and tuck in the sides so all that cheesy goodness doesn’t escape! Brush on a bit more butter, then bake until golden and gorgeous.

Just 10 minutes and 5 ingredients is all you need! You have no excuse not to bake up these beauties, so grab your ingredients and get to cookin’. You’ll love these!

Croissants are not too difficult to make at home if you know how to work with yeast dough. But they are quite time consuming.

Nowadays most cities and even towns are going to have several places you can get really good, fresh-made croissants. Heck, my neighborhood grocery bakes their own — and they are quite good.

So here is the easy way to make Cheddar’s Scratch Kitchen Honey Croissants — Buy some good croissants and whip up some Honey Butter.

Below that, if you are inclined, is a recipe for really good homemade Honey Butter Croissants.

What is vanilla sugar?

In Germany, it is difficult to find vanilla essence. Instead, Germans used vanilla sugar (Vanille Zucker), which comes in sachets or a small tub (like baking powder). You can buy some here. If you check the link, the sachets even come with an image of Vanille Kipferl on the front.

Make your own vanilla sugar!

You can make your own vanilla sugar: Pour 250g fine sugar into a preserving jar. Cut a vanilla bean into small pieces, add to the sugar and stir through so that the vanilla pieces are distributed evenly. Seal and let sit for a week. Make sure any vanilla pod pieces do not end up in whatever you are making.

Use your vanilla sugar when baking (instead of vanilla essence), on pancakes or waffles, or in your coffee or tea.

If you don&rsquot have a week to wait, you can use vanilla powder, leave it out entirely or mix seeds of half a vanilla bean into the powdered sugar and mix well.

Step 1:

Pile the flour, sugar and butter into a mound, make a well in the middle and pour in the egg. Quickly work into a smooth dough using your hands and allow to rest in the fridge for one hour.

Step 2:

Roll out the dough on a lightly floured surface to a thickness of approx. 3 cm / 1 in (using a rolling pin or bottle) and cut biscuits out of the dough using biscuit cutters.
Keep kneading the leftover dough together and cut out more biscuits until all the dough has been used up. If you prefer shiny and slightly darker biscuits, brush them with whisked egg.

Step 3:

Bake in a preheated oven at 160°C / 320°F for approx. 12 minutes.

Add a dab of apricot jam and chopped walnuts on top while the biscuits are still hot.

Preparation time in minutes: 60 Serves: approx. 2 trays

  • 250 g / 1 cup cold butter cut into slices
  • 125 g / 1 cup powdered sugar
  • 375 g / 3 cups flour (cake or all-purpose)
  • 1 whole egg
  • Apricot jam
  • Chopped walnuts (for decoration)

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FAQ about Crescent Roll Dough

Q: Can you freeze crescent roll dough?
Yes! You can freeze the whole tube until you're ready to thaw and use it, so stock up next time they're on sale. As you know, this dough is multipurpose, so it's never a bad idea to have it on hand.

You can also freeze this dough after you've popped the can and used some. For best results later on, just make sure you seal your dough in a zip-top freezer bag or freezer container of some kind before the dough begins to rise or has been exposed to air for too long.

Q: What is the shelf life of a can of crescent rolls?
According to the book, Compendium of the Microbiological Spoilage of Foods and Beverages, canned dough typically lasts for up to three months when kept refrigerated and unopened.

The dough may still be usable after the manufacturer's printed expiration date, however, it won't be at its peak freshness and may appear dry and brittle, producing rolls that won't taste the best.

Once you open a can of dough, it will only last around 24 hours when placed in an air-tight bag in the refrigerator.

Q: Are crescent rolls vegan?
They sure are. This is likely because butter has a much shorter shelf life than hydrogenated palm oil.

Q: What are the nutrition facts of crescent rolls?
A: Serving Size:1 roll (28g), Amount Per Serving: As Packaged, Calories: 100, Total Fat 5g (8%), Saturated Fat: 2g (10%), Cholesterol: 0mg (0%), Sodium: 210mg (9%), Total Carbohydrate: 12g (4%), Dietary Fiber: 0g (0%), Sugars: 3g, Protein: 2g
*This information is for Pillsbury's Original Crescent Dinner Rolls&trade dough.

Q: What are the ingredients in a tube of crescent rolls?
Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Soybean and Palm Oil, Sugar, Hydrogenated Palm Oil, Baking Powder (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate). Contains 2% or less of: Partially Hydrogenated Soybean Oil, Mono and Diglycerides, Vital Wheat Gluten, Dextrose, Salt, Potassium Chloride, Xanthan Gum, TBHQ and Citric Acid (preservatives), Yellow 5, Color Added, Red 40.
*This information is for Pillsbury's Original Crescent Dinner Rolls&trade dough.

Q: If I have allergies, what do I need to know about crescent roll dough?
It contains wheat ingredients, however, Pillsbury&trade has started selling a line of gluten-free products for those with gluten intolerance.

Q: How many crescent rolls come in one tube?
There are 8 rolls per tube.

Q: What types of crescent roll dough does Pillsbury&trade offer?
A: Pillsbury&trade sells the following types of crescent rolls: Original Crescent Dinner Rolls, Reduced Fat Crescent Dinner Rolls, Butter Flake Crescent Dinner Rolls, Honey Butter Crescent Dinner Rolls, Crescent Rounds, Crescent Dough Sheet, Big & Buttery Crescent Dinner Rolls, Big & Flaky Crescent Dinner Rolls

What are your favorite recipes with crescent rolls? Let us know in the comments below!

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I had no idea you could freeze crescent rolls after you open them! Fascinating!

Ever since visiting Paris I've lost faith in any other countries ability to make a crescent roll. Maybe these recipes can restore that faith! Definitely worth a try.

Crescent rolls are a Thanksgiving tradition in my family, we always end up running out. I can't wait to try a bunch of the recipes for our family potluck. They are a guaranteed hit!

Crescent rolls are so versatile. I went camping with my best friend and we made pizza rolls with them! We rolled each roll in tin foil and just threw them into the fire. They were delicious!

Be please prepare a type of pie closed wrapper of home made paste.(Papery paste)

all I want is the receipeBaconCheddar Pinwheels - get evrything else. HELP

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Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.