Best 5 Easy Greek Biscuit Bake Recipes

GREEK BUTTER COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
• Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners' sugar.

EASY GREEK BISCUIT BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in Greek seasoning.
• Meanwhile, in medium bowl, stir together Bisquick™ mix and milk until soft dough forms. Pour and spread in baking dish. Spoon beef over dough.
• Bake 14 to 16 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake 2 to 3 minutes or until cheese is melted.
• Meanwhile, stir together cucumber, tomatoes and dressing.
• Spoon cucumber mixture evenly over mozzarella cheese. Sprinkle with feta cheese. Sprinkle with chopped fresh parsley, and serve with a dollop of yogurt.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

KOURAPIEDES (GREEK BISCUITS)

Steps:

• Pre-heat the oven to 180c and line a baking tray with baking paper.
• Beat the butter for 8-10mins until very pale and thick.
• Add the 2 tbsp icing sugar and beat well again.
• Add the egg yolk and vanilla and whisk until incorporated, then mix in the brandy.
• Sift in the flour and baking powder and mix until you have a thick dough (it will be difficult to mix with an electric mixer at this stage).
• Place the mixtuer in plastic wrap and refridgerate for 30 minutes.
• Form the dough into small balls (about the size of cherry tomatoes) and put them on a baking tray, leaving a reasonable (but not excessive) amount of room between each ball.
• Bake for approximately 20 mins or until they are lightly golden.
• Remove from oven and leave to cool for 10-15 minutes.
• Meanwhile, line another tray with baking paper and sprinkle with half of the icing sugar.
• Place the slightly cooled biscuits in a single layer on top of the icing sugar and sprinkle the remaining icing sugar on top.
• Store in an airtight container.

EASIEST EVER BISCUITS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
• Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
• Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.