How to make biscuit cake?

Question

How to make biscuit cake?

Answer 1

there r many kinds of "Biscuit Cakes" try whatever recipe if u would like

BISCUIT COFFEE CAKE

2 tubes ready to bake biscuits, cut in half

1 stick butter

1 tsp. water

1 c. brown sugar, packed

1 c. walnuts, chopped

1/2 c. raisins

Preheat oven to 400 degrees. Melt butter in a saucepan over medium heat. Brush Bundt pan with about 1 teaspoon of melted butter. Add brown sugar and water to saucepan with melted butter, stirring often until sugar is melted over low heat.

Arrange approximately 10 biscuit halves in the bottom of Bundt pan. Sprinkle with some nuts and raisins. Spoon about 1/3 of the brown sugar mixture over the biscuits. Repeat until all ingredients are gone.

Bake for 15 minutes. Remove from oven. Place Bundt pan upside-down on a plate and let cool for about 5 minutes. Remove Bundt pan and sprinkle top of cake with nuts for decoration.

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BELGIAN BISCUIT CAKE

6 oz. bitter chocolate or chocolate chips

2 tbsp. golden syrup (maple syrup would do)

4 oz. butter

6 oz. semi-sweet cookies (biscuits to us British), Carr's home wheat or graham crackers, coarsely crushed

3 oz. raisins

3 oz. glazed cherries or candied peel and 2 oz. toasted flaked almonds (about 1 c. in total will do)

Sunflower oil (or other oil) to grease

5 oz. white chocolate

Place chocolate, syrup and butter in bowl and set over pan of simmering water (or put in microwave for 30 seconds on high). Heat until melted. Stir in biscuits (cookies), raisins, cherries or candied peel and almonds. Turn into 7-inch oiled loose bottomed cake tin and flatten down with back of spoon. Chill for at least 1 hour until firm.

Melt white chocolate and pour over top of cake, swirling the surface. Chill until set. Cut into thin wedges (tends to shatter). Cuts into 16; 240 calories a slice; no cooking.

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MONKEY BISCUIT CAKE

2 cans biscuits, cut in 4 pieces

1/2 c. brown sugar

4 tsp. cinnamon

Pecans (optional)

Put sugar and cinnamon in plastic bag and shake each piece of biscuit in mixture. Put 1/2 pecan piece on each piece of biscuit and place face down in well-greased bundt pan.

Melt 1 stick butter and 1/2 cup white sugar. Bring to a boil and pour over biscuits. Bake at 350 degrees for 35 minutes. Invert on large plate within 5 minutes after removing from oven.

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WHOMP BISCUIT COFFEE CAKE

4 cans whomp biscuits, canned

4 tsp. cinnamon

1/2 c. sugar

1 c. brown sugar

2/3 c. butter

1/2 c. chopped nuts

Pinch each biscuit into 4 pieces and shake in bag with cinnamon and white sugar. Butter bundt pan and place 1/2 of the biscuit pieces in pan. Make syrup with butter, brown sugar, and nut pieces. Pour 1/2 syrup over biscuit pieces. Place remaining pieces in pan and pour remaining syrup over this. Bake at 325 degrees for 45-50 minutes. Take out of pan immediately.

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hope this helped and good luck =)  

Answer 2

apple upside-down biscuit cake::

For topping

3 tablespoons unsalted butter

1/2 cup packed light brown sugar

1 lb Granny Smith apples, peeled, cored, and cut into thin wedges

For biscuit cake

1 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

5 tablespoons cold unsalted butter, cut into pieces

1/2 cup well-shaken buttermilk

Preheat oven to 425°F.

Make topping:

Heat butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples, overlapping, in 1 layer.

Make cake:

Blend flour, sugar, baking powder and soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.

Drop batter on top of apples and gently spread, leaving a 1-inch border around edge of skillet. (Cake needs room to expand.)

Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in skillet on a rack 3 minutes, then invert onto a platter. Replace any apples that stick to skillet on cake.

Serve warm.

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no-bake chocolate biscuit cake with dried cherries::

10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

10 tablespoons (1 1/4 sticks) unsalted butter

1/4 cup whipping cream

2 tablespoons Lyle's Golden Syrup or mild-flavored (light) molasses

1 7.5-ounce package Le Petit Beurre lightly toasted butter biscuits, coarsely chopped

1 cup chopped walnuts

1/3 cup raisins

1/3 cup dried tart cherries

Line 9 x 5 x 2-inch metal loaf pan with plastic wrap. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients. Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.)

Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.

Answer 3

If you want a pull-apart, Monkey Bread-type cake, this is SOOOO good!

TOFFEE NUT COFFEE CAKE

1 (2 dozen) pkg. frozen rolls

1 small pkg butterscotch pudding (not instant)

1/2 c. brown sugar

1/4 c. melted butter

2 tsp. cinnamon

3/4 c. chopped nuts

Put a layer of frozen rolls (12) in greased bundt or tube pan.  Sprinkle with 1/2 of the rest of ingredients in order given.  Put remaining rolls on top and sprinkle with rest of ingredients.  Cover with waxed paper and let rise overnight.  Bake at 350 for 40-45 min.  Watch closely.  Invert on large cake plate.  Pull apart to serve

Answer 4

*Chocolate Whole-Wheat Biscuit Cake---This no-bake chocolate cake is dense with dried cherries, chopped walnuts, and crumbled whole-wheat biscuit cookies.

Serves 4

     1 stick (1/2 cup) unsalted butter, plus more for pan

     4 ounces semisweet chocolate, finely chopped

     1 large egg

     1/4 cup superfine sugar

     1/2 tablespoon water

     1/2 tablespoon rum (optional)

     One 8 1/2-ounce box whole-wheat biscuit cookies (wheatmeal biscuits or Carr's Wheatolo English Biscuits), coarsely crumbled

     2 ounces (about 1/2 cup) walnuts, coarsely chopped

2 ounces (about 1/3 cup packed) dried sour cherries, coarsely chopped

     1/2 cup heavy cream, whipped (optional)

Lightly butter an 8-by-2-inch spring-form pan; set aside. In a medium bowl, combine chocolate and butter. Place bowl on top of a saucepan filled with 1 inch of simmering water. Stir mixture occasionally until melted and smooth, about 3 minutes. Remove bowl from saucepan; set aside.

In another medium bowl, whisk together egg, sugar, and water. Place over the pot of simmering water; whisk until pale, fluffy, and thick, 3 to 4 minutes. Remove bowl from heat; whisk in chocolate and rum, if using. Let cool for 5 minutes, stirring occasionally.

Fold crushed cookies, half the walnuts, and half the cherries into chocolate mixture. Pour into prepared pan; smooth top with a spatula. Sprinkle remaining nuts and cherries on top. Cover; chill until set, about 1 hour. Serve with whipped cream, if using.

*Chilled Chocolate Biscuit Cake

125g/4oz butter chopped - plus extra for greasing

150g/5oz plain chocolate, broken into pieces

250g/9oz Paneforte, finely chopped

100g/3 1/2 oz Cantuccini or Rich Tea biscuits finely chopped

2-3 tbsp Amaretto,Rum or Brandy

Ice cream to serve

Grease and base-line an 18cm/7inch square cake tin. Place the butter and chocolate in a heatproof bowl over a pan of simmering water. Stir until melted then set aside.

In a large bowl, mix together the paneforte, cantuccini biscuits and liquer. Add the chocolate mixture and stir to coat the cake and biscuit well. Pour the mixture into the cake tin and chill for at least 2 hrs. Cut into wedges and serve with ice cream.

*No - Bake Cherry Chocolate Biscuit Cake

      10 ounces bittersweet chocolate or semisweet chocolate, chopped

    10 tablespoons unsalted butter

     1/4 cup whipping cream

     2 tablespoons golden syrup or mild light molasses

1 (7 1/2 ounce) package butter cookies, coarsely crumbled (Le Petit Beurre biscuits)

     1 cup chopped walnuts

     1/3 cup raisins

     1/3 cup dried tart cherry

Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.

This is very rich and can be pretty crumbly when cutting. Keep cold for best results.

*Ginger Biscuit Cake

http://www.bigoven.com/141767-Ginger-Bis...

*Chocolate biscuit cake

http://uktv.co.uk/food/recipe/aid/530155

*No Bake Choclate Buscuit Cake with Dried Cherries

http://www.epicurious.com/recipes/food/v...

ENJOY :-)