i need a biscuit recipe for my best friends b'day party because she really loves biscuits and im not very good at making them
Thanks!Will you please share your best biscuit recipe with me?
2 cups White Lily flour
1/2 stick margarine
3/4 cup buttermilk
I usually just mix it up, drop mine with a spoon, and bake until golden brown.
My grandmother taught me this recipe and my family loves it! It is especially good to make dumplings out of too!Will you please share your best biscuit recipe with me?
Back of the Clabber Girl baking powder can. That's where I got mine!
foodnetwork
Go to the refriderated section of the store and you have found my favorite. :]
1 1/4 cups flour
1/3 cup sugar
4 ounces butter, room temp (1 stick)
mix flour and sugar in a bowl.
add butter in in small chunks.
work with hands until you get a fine crumbley mixture that still sets when pressed.
press shortbread mixture onto an ungreased non-stick cookie sheet or pan.
bake for 30mins at 325 (time will vary depending on thickness) watch for it to turn a pale tan color.
Can to with cinnamon,sugar or almonds....
hope this helps
Thursday, December 24, 2009
EASY gluten free biscuit recipe?
My sis just got diagnosed with celiac disease and is soo tired of watching other people eat biscuits, which R her favorite food in the whole world, so some1 PLEASE help us find a recipe!
Everything is 2 complicated, with xanthan gum (what is that NEway?) and stuff...something simple and easy 2 make.EASY gluten free biscuit recipe?
I'll start with xanthan gum. It's not some weird stuff that came from outer space%26lt;g%26gt;. It's a natural ingredient that folks have been eating since we've been on this rock called Earth. It's a purified powder that is extracted from a bacteria that lives on cabbage leaves. The weird name comes from the Latin name of the organism. Any good health food store carries it and many 'regular' grocers carry it as well. The normal price for a half pound bag is around $10-$15, don't freak out about the price! Because it *is* pure small amounts go a long way. What it does (in this case) is replace the stretchy binding ability of gluten. My mix might look complicated but it really isn't that hard to make, it's just dumping stuff into a bowl and mixing it up!
Here's the mix, with it you can continue to make biscuits the same way you always have (In other words you already have a recipe for biscuits you like). All these ingredients are available at any good health food store, the internet and your local grocer can get them if they don't already have them.
4 1/4 C.rice flour
1 C. potato starch
1 C. tapioca starch
1/2 C. cornstarch
1/4 C. xanthan gum
Just mix these ingredients and then you can treat it just like regular all-purpose flour!
I did give bad ratings to Teddy Bear and Aj. Why? The main ingredient in Teddy Bears recipe is whole wheat pastry flour which is loaded with gluten! Aj got 'dissed' because you're in the US and those kind of biscuits we'd call cookies.
Jesusfreak, I missed you're earlier questions about gluten free cooking, I've been doing allergy free cooking for folks over 30 years now. If you've got additional questions, comments or whatever feel free to email me.EASY gluten free biscuit recipe?
Check this out! 1c peanut butter, 1c sugar (half brown, half white is best), 1 egg. That's it! Mix together and shape into balls, flatten only slightly, bake a few minutes, they are yummy! And you can't get any easier! You can even add chocolate chips. Happy baking!
I realize these aren't savoury biscuits, but I'm sure your sister will enjoy them just the same.
NOTE* As for Mr. Attitude down below who ';dissed'; me, there is an entire world out there outside the US. Your attitude is a big part of why so many dislike Americans . I too noticed Teddy Bear's recipe called for w/w flour, which contains gluten,but wouldn't have felt the need to be a know-it-all just to try and rack up the points. Bully.
Healthy Vegan Biscuit Mix Recipe
Similar results to that big name-brand mix, with much less fat and no trans fats or saturated fats.
Ingredients:
4 cups whole wheat pastry flour
2 teaspoons sea salt
2 tablespoons Sucanat (reduce or eliminate if desired)
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
2 teaspoons crushed nutritional yeast flakes (optional)
6 tablespoons canola oil (3 fl oz)
1-1/2 cups soymilk mixed with 2 teaspoons vinegar
1 tablespoon melted vegan margarine, optional
Directions:
Preheat oven to 425 degrees. Whisk together dry ingredients in a large bowl.
Drizzle in canola oil, and mix until small crumbs form.
Pour in clotted soy milk and stir just until combined, do not overmix.
Handle gently, do not overknead.
Gently roll out to 1/2 inch thickness. Cut into 12 biscuits using a biscuit cutter or a glass.
Brush the tops with melted margarine, if desired.
Bake on a parchment-lined cookie sheet for 10 minutes or until browned.
(Do not let biscuits touch.)
Everything is 2 complicated, with xanthan gum (what is that NEway?) and stuff...something simple and easy 2 make.EASY gluten free biscuit recipe?
I'll start with xanthan gum. It's not some weird stuff that came from outer space%26lt;g%26gt;. It's a natural ingredient that folks have been eating since we've been on this rock called Earth. It's a purified powder that is extracted from a bacteria that lives on cabbage leaves. The weird name comes from the Latin name of the organism. Any good health food store carries it and many 'regular' grocers carry it as well. The normal price for a half pound bag is around $10-$15, don't freak out about the price! Because it *is* pure small amounts go a long way. What it does (in this case) is replace the stretchy binding ability of gluten. My mix might look complicated but it really isn't that hard to make, it's just dumping stuff into a bowl and mixing it up!
Here's the mix, with it you can continue to make biscuits the same way you always have (In other words you already have a recipe for biscuits you like). All these ingredients are available at any good health food store, the internet and your local grocer can get them if they don't already have them.
4 1/4 C.rice flour
1 C. potato starch
1 C. tapioca starch
1/2 C. cornstarch
1/4 C. xanthan gum
Just mix these ingredients and then you can treat it just like regular all-purpose flour!
I did give bad ratings to Teddy Bear and Aj. Why? The main ingredient in Teddy Bears recipe is whole wheat pastry flour which is loaded with gluten! Aj got 'dissed' because you're in the US and those kind of biscuits we'd call cookies.
Jesusfreak, I missed you're earlier questions about gluten free cooking, I've been doing allergy free cooking for folks over 30 years now. If you've got additional questions, comments or whatever feel free to email me.EASY gluten free biscuit recipe?
Check this out! 1c peanut butter, 1c sugar (half brown, half white is best), 1 egg. That's it! Mix together and shape into balls, flatten only slightly, bake a few minutes, they are yummy! And you can't get any easier! You can even add chocolate chips. Happy baking!
I realize these aren't savoury biscuits, but I'm sure your sister will enjoy them just the same.
NOTE* As for Mr. Attitude down below who ';dissed'; me, there is an entire world out there outside the US. Your attitude is a big part of why so many dislike Americans . I too noticed Teddy Bear's recipe called for w/w flour, which contains gluten,but wouldn't have felt the need to be a know-it-all just to try and rack up the points. Bully.
Healthy Vegan Biscuit Mix Recipe
Similar results to that big name-brand mix, with much less fat and no trans fats or saturated fats.
Ingredients:
4 cups whole wheat pastry flour
2 teaspoons sea salt
2 tablespoons Sucanat (reduce or eliminate if desired)
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
2 teaspoons crushed nutritional yeast flakes (optional)
6 tablespoons canola oil (3 fl oz)
1-1/2 cups soymilk mixed with 2 teaspoons vinegar
1 tablespoon melted vegan margarine, optional
Directions:
Preheat oven to 425 degrees. Whisk together dry ingredients in a large bowl.
Drizzle in canola oil, and mix until small crumbs form.
Pour in clotted soy milk and stir just until combined, do not overmix.
Handle gently, do not overknead.
Gently roll out to 1/2 inch thickness. Cut into 12 biscuits using a biscuit cutter or a glass.
Brush the tops with melted margarine, if desired.
Bake on a parchment-lined cookie sheet for 10 minutes or until browned.
(Do not let biscuits touch.)
Can you substitute water for milk in a biscuit recipe?
Yes, though you won't get the flavour of biscuit that you would get with milk. Plus, you'd need less water, about two thirds the amount.Can you substitute water for milk in a biscuit recipe?
Anyone can choose to maintain or disregard recipe ingredients.Can you substitute water for milk in a biscuit recipe?
Yes, if you're stuck. Won't taste as good, though!
You might be able to, but the biscuit won't turn out the same. When you use milk, you are not just adding fluid, you are adding a fat to the product which affects the outcome of the finished piece.
I always make bisquits with water and get no complaints. There is very little difference in flavor. Nobody can tell the difference after they put on the butter or jam or honey or peanut butter.figure
Anyone can choose to maintain or disregard recipe ingredients.Can you substitute water for milk in a biscuit recipe?
Yes, if you're stuck. Won't taste as good, though!
You might be able to, but the biscuit won't turn out the same. When you use milk, you are not just adding fluid, you are adding a fat to the product which affects the outcome of the finished piece.
I always make bisquits with water and get no complaints. There is very little difference in flavor. Nobody can tell the difference after they put on the butter or jam or honey or peanut butter.
Italian wine biscuit recipe please. I like the ones that are hard and crunchy .?
These are found in Italian specialty markets or in Italian delis and bakeries in the northeast. Someones mom or grandma must have a good recipe. I know there are only five or six ingredients and they are basically a hard, crunchy, somewhat plain biscuit that I've seen made in several shapes (nuggets, twists, rings)Italian wine biscuit recipe please. I like the ones that are hard and crunchy .?
Here are some recipes I've found:Italian wine biscuit recipe please. I like the ones that are hard and crunchy .?
Hi!
I guess you mean ';I cantuccini'; (hard almond biscuits)...
Ingredients:
325g (12oz) plain flour 300g (11oz) caster sugar
1陆 tsp. baking powder
陆 tsp. salt
325g (12oz) whole blanched almonds
3 large eggs
2 tsp. vanilla extract
Method:
Set a rack in the middle level of the oven and preheat to Gas Mk4 (180掳C/350掳F). Line two baking sheets with silicone paper.
Roughly crush a third of the almonds. In a bowl combine the flour, sugar, baking powder, cinnamon and salt; stir well to mix, then stir in all of the almonds.
In another bowl, whisk the eggs with the vanilla then stir into the dry ingredients until a stiff dough forms. Scrape the dough out onto a lightly floured work surface and divide in half.
Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor too near the sides of the sheet. Press down gently with the palm of your hand to flatten the logs.
Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when they feel firm when pressed with a fingertip.
Place the pan on a rack and let the logs cool down a bit. Leave the oven temperature at Gas Mk4 (180掳C/350掳F). Place one of the cooled logs on a cutting board and cut it diagonally into slices 0.5cm (1/4in) thick. Arrange the biscuits on the prepared pans, cut side down. It isn't necessary to leave space between them.
Bake the biscuits for about 15 or 20 minutes or until they are slightly toasted. Remove from the oven and allow to cool.
Store the cooled biscuits between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting lid. Store just as you would ordinary biscuits.
try www.recipezaar.com and you may be able to find it there for free. good luck.
Here are some recipes I've found:Italian wine biscuit recipe please. I like the ones that are hard and crunchy .?
Hi!
I guess you mean ';I cantuccini'; (hard almond biscuits)...
Ingredients:
325g (12oz) plain flour 300g (11oz) caster sugar
1陆 tsp. baking powder
陆 tsp. salt
325g (12oz) whole blanched almonds
3 large eggs
2 tsp. vanilla extract
Method:
Set a rack in the middle level of the oven and preheat to Gas Mk4 (180掳C/350掳F). Line two baking sheets with silicone paper.
Roughly crush a third of the almonds. In a bowl combine the flour, sugar, baking powder, cinnamon and salt; stir well to mix, then stir in all of the almonds.
In another bowl, whisk the eggs with the vanilla then stir into the dry ingredients until a stiff dough forms. Scrape the dough out onto a lightly floured work surface and divide in half.
Roll each half under the palms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are neither too close to each other nor too near the sides of the sheet. Press down gently with the palm of your hand to flatten the logs.
Bake for about 25 to 30 minutes, or until the logs are well risen and have also spread to about double their original size. The logs are done when they feel firm when pressed with a fingertip.
Place the pan on a rack and let the logs cool down a bit. Leave the oven temperature at Gas Mk4 (180掳C/350掳F). Place one of the cooled logs on a cutting board and cut it diagonally into slices 0.5cm (1/4in) thick. Arrange the biscuits on the prepared pans, cut side down. It isn't necessary to leave space between them.
Bake the biscuits for about 15 or 20 minutes or until they are slightly toasted. Remove from the oven and allow to cool.
Store the cooled biscuits between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting lid. Store just as you would ordinary biscuits.
try www.recipezaar.com and you may be able to find it there for free. good luck.
Does anyone no any dog biscuit recipes in grams ? ?
i live in England , so please may it be in grams , mls ,litres .
my dog doesnt like shop treats , but she loves home made liver cake , so i though , she mighnt like my treats thank you :)Does anyone no any dog biscuit recipes in grams ? ?
dogs go crazy for this:
Ingredients
800g bread flour :: 450g wholemeal flour
110g grams cornmeal :: 110g skimmed milk powder
1 tablespoon dry yeast :: 780 ml lukewarm chicken, meat or vegetable stock
Oil for brushing baking sheet :: Egg for egg wash
Preparation time: 30 mins
Cooking time: 45 mins
# Preheat oven to 300掳F/150掳C/Gas Mark 2.
# Grease a baking sheet.
# Pour the stock into a bowl big enough to take all the recipe鈥檚 ingredients.
# Dissolve the yeast in the lukewarm stock (the richer this stock is, the better your dog will like the biscuits). Let this mixture rest for 10 minutes.
# After the ten minutes is up stir the flour mixture in to the stock/yeast and mix/knead.
# Roll out the dough out 陆 cm / 录'; thick on a floured board.
# Use a cookie cutter of your choice to cut out the dog biscuit shapes.
# Place on the greased baking sheet and brush with egg wash.
# Bake for 45 minutes, then turn off oven and leave in overnight to finish hardening.
# Store in an airtight container and feed to your dog as treats when they are good!
have a look on there and sign up for 30 free biscuit recipes and 60 treat!!its great
http://homemadedogtreatrecipes.com/
my dog doesnt like shop treats , but she loves home made liver cake , so i though , she mighnt like my treats thank you :)Does anyone no any dog biscuit recipes in grams ? ?
dogs go crazy for this:
Ingredients
800g bread flour :: 450g wholemeal flour
110g grams cornmeal :: 110g skimmed milk powder
1 tablespoon dry yeast :: 780 ml lukewarm chicken, meat or vegetable stock
Oil for brushing baking sheet :: Egg for egg wash
Preparation time: 30 mins
Cooking time: 45 mins
# Preheat oven to 300掳F/150掳C/Gas Mark 2.
# Grease a baking sheet.
# Pour the stock into a bowl big enough to take all the recipe鈥檚 ingredients.
# Dissolve the yeast in the lukewarm stock (the richer this stock is, the better your dog will like the biscuits). Let this mixture rest for 10 minutes.
# After the ten minutes is up stir the flour mixture in to the stock/yeast and mix/knead.
# Roll out the dough out 陆 cm / 录'; thick on a floured board.
# Use a cookie cutter of your choice to cut out the dog biscuit shapes.
# Place on the greased baking sheet and brush with egg wash.
# Bake for 45 minutes, then turn off oven and leave in overnight to finish hardening.
# Store in an airtight container and feed to your dog as treats when they are good!
have a look on there and sign up for 30 free biscuit recipes and 60 treat!!its great
http://homemadedogtreatrecipes.com/
Hey, I need a basic doggie biscuit recipe. I want to be able to add other ingredients to experiment with.?
Peanut-Butter Treats for Dogs (and People) recipe
Posted by Annette at recipegoldmine.com 8/8/2001 7:21 pm
3 cups whole-wheat flour
1/2 cup rolled oats
2 teaspoons baking powder
1 to 1 1/2 cups milk
1 1/4 cups peanut butter
1 tablespoon molasses
Heat oven to 350 degrees F.
Combine flour, oats and baking powder in large bowl. Mix milk, peanut butter and molasses until smooth; add to dry ingredients. Knead dough with hands (it will be stiff). Roll out to 1/4 inch thick and cut into shapes. Bake 20 minutes or until lightly browned. Turn off oven and leave in oven until cool. Store in airtight container.
Makes 30.
P.S. PLEASE don't feed your dog margarine or bullion cubes. I wouldn't feed them to myself let alone my dog!Hey, I need a basic doggie biscuit recipe. I want to be able to add other ingredients to experiment with.?
Here is a basic recipe:
Title: DOG BISQUITS
Categories: Dogs
Yield: 24 servings
0.75 c Hot water or meat juices
0.33 c Margarine
0.50 c Powdered milk
0.50 ts Salt
2.00 ts Sugar
1.00 Egg; beaten
3.00 c Whole wheat flour
Pour hot water or juice over margarine. Add powdered milk, salt, sugar, and
egg. Gradually add flour, about 1/2 C. at a time till you have a stiff
dough. Knead 3-4 minutes. Roll out 1/2'; thick and cut into shapes. Bake in
325 degree oven for 50 minutes.
P.S. I use a food processor with plastic blade.
And for something different check out this site: http://gourmetsleuth.com/recipe_dogbiscu鈥?/a>
They have lots of dog treat recipes, as well as dog food recipes.Hey, I need a basic doggie biscuit recipe. I want to be able to add other ingredients to experiment with.?
3 cups whole wheat flour
1 cup cornmeal
2 cups oatmeal
1 cup white flour
1 cup rye flour
Mix flours well, add beef or chicken broth, (homemade, no salt) to make a dough that can be rolled out %26amp; cut. Brush tops with beaten egg %26amp; bake at 300 degrees until hardened but not too brown. Let dry in oven until dry, turn oven on every couple of hours for 10 minutes if they take more than overnight to dry.
Posted by Annette at recipegoldmine.com 8/8/2001 7:21 pm
3 cups whole-wheat flour
1/2 cup rolled oats
2 teaspoons baking powder
1 to 1 1/2 cups milk
1 1/4 cups peanut butter
1 tablespoon molasses
Heat oven to 350 degrees F.
Combine flour, oats and baking powder in large bowl. Mix milk, peanut butter and molasses until smooth; add to dry ingredients. Knead dough with hands (it will be stiff). Roll out to 1/4 inch thick and cut into shapes. Bake 20 minutes or until lightly browned. Turn off oven and leave in oven until cool. Store in airtight container.
Makes 30.
P.S. PLEASE don't feed your dog margarine or bullion cubes. I wouldn't feed them to myself let alone my dog!Hey, I need a basic doggie biscuit recipe. I want to be able to add other ingredients to experiment with.?
Here is a basic recipe:
Title: DOG BISQUITS
Categories: Dogs
Yield: 24 servings
0.75 c Hot water or meat juices
0.33 c Margarine
0.50 c Powdered milk
0.50 ts Salt
2.00 ts Sugar
1.00 Egg; beaten
3.00 c Whole wheat flour
Pour hot water or juice over margarine. Add powdered milk, salt, sugar, and
egg. Gradually add flour, about 1/2 C. at a time till you have a stiff
dough. Knead 3-4 minutes. Roll out 1/2'; thick and cut into shapes. Bake in
325 degree oven for 50 minutes.
P.S. I use a food processor with plastic blade.
And for something different check out this site: http://gourmetsleuth.com/recipe_dogbiscu鈥?/a>
They have lots of dog treat recipes, as well as dog food recipes.Hey, I need a basic doggie biscuit recipe. I want to be able to add other ingredients to experiment with.?
3 cups whole wheat flour
1 cup cornmeal
2 cups oatmeal
1 cup white flour
1 cup rye flour
Mix flours well, add beef or chicken broth, (homemade, no salt) to make a dough that can be rolled out %26amp; cut. Brush tops with beaten egg %26amp; bake at 300 degrees until hardened but not too brown. Let dry in oven until dry, turn oven on every couple of hours for 10 minutes if they take more than overnight to dry.
What is the basic buttermilk biscuit recipe?
i really want it!!!!!!
for once i would like to make something like biscuits....on my own ....well, with your help. :)What is the basic buttermilk biscuit recipe?
get bisquick. use that recept its nice and they are always good 2 cups of bisquick, 1 cup milk and two egg. its goodWhat is the basic buttermilk biscuit recipe?
2 cups flour
4 teaspoons Baking Powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk
2 tablespoons butter or margarine, melted, divided
Preheat oven to 450 degrees F. Mix flour, baking powder, salt, cream of tartar and baking soda in large bowl until well blended. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until mixture forms a soft dough.
Place on lightly floured surface; knead 20 times or until smooth. Pat or roll out dough to 1/2-inch-thickness. Cut into circles with floured 2-inch cookie cutter. Place on ungreased baking sheet. Brush with half of the butter.
Bake 12 minutes or until golden brown. Brush with remaining butter
BUTTERMILK BISCUITS
INGREDIENTS:
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* 5 tablespoons chilled vegetable shortening
* 1 cup buttermilk
PREPARATION:
Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
Add buttermilk, tossing with a fork, until dough holds together.
Turn dough onto a floured surface and form into a disk. Knead lightly just a few times until smooth.
Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting.
Bake about 12 to 15 minutes, until golden brown.
Makes 12.
Good luck! You might consider investing in ';The Joy of Cooking'; or any similar basic cookbook and expanding your adventures in cooking.
SOUTHERN BUTTERMILK BISCUITS
1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
--Southern Living, NOVEMBER 2007
http://find.myrecipes.com/recipes/recipe…
--------------------------------------…
Lighter-than-Air Buttermilk Biscuits
1/3 cup butter, cut up
2 cups S/R flour
¾ cup buttermilk
Preheat oven to 425ºF. Cut butter in flour w/ pastry cutter. Add buttermilk and stir just until all dry ingredients are incorporated. Turn dough onto lightly floured surface and gently knead (fold over itself) 4-5 times. This develops layers. Pat or roll to ¾” thick; cut with a round biscuit cutter. Bake for 12-14 minutes. Bursh w/ melted butter if desired.
Yiled: 7 (2½”) biscuits
--Southern Living
The best I know (and I use this flour exclusively for biscuits!) is White Lily Flour recipe. They are a light, very flavorful, biscuit that gets snitched from the baking sheet while they are still hot - even in a professional kitchen!
White Lily Drop Biscuits
Ingredients:
• 2 cups White Lily® Self-Rising Flour
• 1/4 cup Crisco® All-Vegetable Shortening
• 3/4 cup milk or buttermilk
Instructions:
1. Heat oven to 500 degrees.
2. Measure flour into a large bowl.
3. Divide all-vegetable shortening into pieces and scatter on top of flour.
4. Work pieces into flour with a pastry cutter, two knives, or your fingertips until pieces are about the size of peas.
5. Gradually stir in milk or buttermilk, adding only enough to moisten flour and hold the dough together.
6. Drop by tablespoons onto a baking sheet.
7. Bake 8 to 12 minutes or until lightly browned.
8. You may need more than 3/4 cup milk or buttermilk. Add until the dough is wet and sticky, but does not spread when spooned onto baking sheet.
White Lily Light Biscuits
Ingredients:
• 2 cups White Lily® Self-Rising Flour
OR 2 cups White Lily® Unbleached Self-Rising Flour
• 1/4 cup Crisco® All-Vegetable Shortening, chilled
• 2/3 to 3/4 cups buttermilk or milk
Instructions:
1. HEAT oven to 500°F.
2. MEASURE flour into bowl.
3. CUT in shortening with a pastry cutter, two knives, or your fingertips until lumps are the size of peas.
4. BLEND in just enough milk with fork until dough leaves sides of bowl.
5. TURN dough onto lightly floured surface. Knead gently by folding the dough 2 to 3 times.
6. ROLL dough to 1/2 inch thick. Cut using floured 2-inch biscuit cutter.
7. PLACE on baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
8. BAKE 8 to 10 minutes or until golden brown
Happy baking!!
Try bisquick.
Basic Buttermilk Drop Biscuits
3 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs -- lightly beaten
1 1/4 cups buttermilk
1 spray shortening and corn
meal for coating pan
Cooking Directions:
Preheat oven to 425~. In a food processor or a large bowl,mix the flour with the salt,sugar,baking powder and baking soda. Cut the butter into the dry ingredients until the mixture is textured like cornmeal..
Separately mix the eggs with the buttermilk,and stir all but 2 tbs. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal coated cookie sheet about an inch apart. Brush tops with reserved egg and buttermilk mixture. Bake in the preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes before serving.
for once i would like to make something like biscuits....on my own ....well, with your help. :)What is the basic buttermilk biscuit recipe?
get bisquick. use that recept its nice and they are always good 2 cups of bisquick, 1 cup milk and two egg. its goodWhat is the basic buttermilk biscuit recipe?
2 cups flour
4 teaspoons Baking Powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/3 cup shortening
1 cup buttermilk
2 tablespoons butter or margarine, melted, divided
Preheat oven to 450 degrees F. Mix flour, baking powder, salt, cream of tartar and baking soda in large bowl until well blended. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until mixture forms a soft dough.
Place on lightly floured surface; knead 20 times or until smooth. Pat or roll out dough to 1/2-inch-thickness. Cut into circles with floured 2-inch cookie cutter. Place on ungreased baking sheet. Brush with half of the butter.
Bake 12 minutes or until golden brown. Brush with remaining butter
BUTTERMILK BISCUITS
INGREDIENTS:
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* 5 tablespoons chilled vegetable shortening
* 1 cup buttermilk
PREPARATION:
Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
Add buttermilk, tossing with a fork, until dough holds together.
Turn dough onto a floured surface and form into a disk. Knead lightly just a few times until smooth.
Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits about 2 inches apart on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting.
Bake about 12 to 15 minutes, until golden brown.
Makes 12.
Good luck! You might consider investing in ';The Joy of Cooking'; or any similar basic cookbook and expanding your adventures in cooking.
SOUTHERN BUTTERMILK BISCUITS
1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
--Southern Living, NOVEMBER 2007
http://find.myrecipes.com/recipes/recipe…
--------------------------------------…
Lighter-than-Air Buttermilk Biscuits
1/3 cup butter, cut up
2 cups S/R flour
¾ cup buttermilk
Preheat oven to 425ºF. Cut butter in flour w/ pastry cutter. Add buttermilk and stir just until all dry ingredients are incorporated. Turn dough onto lightly floured surface and gently knead (fold over itself) 4-5 times. This develops layers. Pat or roll to ¾” thick; cut with a round biscuit cutter. Bake for 12-14 minutes. Bursh w/ melted butter if desired.
Yiled: 7 (2½”) biscuits
--Southern Living
The best I know (and I use this flour exclusively for biscuits!) is White Lily Flour recipe. They are a light, very flavorful, biscuit that gets snitched from the baking sheet while they are still hot - even in a professional kitchen!
White Lily Drop Biscuits
Ingredients:
• 2 cups White Lily® Self-Rising Flour
• 1/4 cup Crisco® All-Vegetable Shortening
• 3/4 cup milk or buttermilk
Instructions:
1. Heat oven to 500 degrees.
2. Measure flour into a large bowl.
3. Divide all-vegetable shortening into pieces and scatter on top of flour.
4. Work pieces into flour with a pastry cutter, two knives, or your fingertips until pieces are about the size of peas.
5. Gradually stir in milk or buttermilk, adding only enough to moisten flour and hold the dough together.
6. Drop by tablespoons onto a baking sheet.
7. Bake 8 to 12 minutes or until lightly browned.
8. You may need more than 3/4 cup milk or buttermilk. Add until the dough is wet and sticky, but does not spread when spooned onto baking sheet.
White Lily Light Biscuits
Ingredients:
• 2 cups White Lily® Self-Rising Flour
OR 2 cups White Lily® Unbleached Self-Rising Flour
• 1/4 cup Crisco® All-Vegetable Shortening, chilled
• 2/3 to 3/4 cups buttermilk or milk
Instructions:
1. HEAT oven to 500°F.
2. MEASURE flour into bowl.
3. CUT in shortening with a pastry cutter, two knives, or your fingertips until lumps are the size of peas.
4. BLEND in just enough milk with fork until dough leaves sides of bowl.
5. TURN dough onto lightly floured surface. Knead gently by folding the dough 2 to 3 times.
6. ROLL dough to 1/2 inch thick. Cut using floured 2-inch biscuit cutter.
7. PLACE on baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
8. BAKE 8 to 10 minutes or until golden brown
Happy baking!!
Try bisquick.
Basic Buttermilk Drop Biscuits
3 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs -- lightly beaten
1 1/4 cups buttermilk
1 spray shortening and corn
meal for coating pan
Cooking Directions:
Preheat oven to 425~. In a food processor or a large bowl,mix the flour with the salt,sugar,baking powder and baking soda. Cut the butter into the dry ingredients until the mixture is textured like cornmeal..
Separately mix the eggs with the buttermilk,and stir all but 2 tbs. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal coated cookie sheet about an inch apart. Brush tops with reserved egg and buttermilk mixture. Bake in the preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes before serving.
Down Home Southern Biscuit recipe?
Hi again!
I am looking for a good recipe for good,light,flakey southern biscuits....dose anyone have a good recipe they will share?
And do you find that butter or lard works better in your recipe?
Can you freeze your reipe already pre cut out so all I have to do early in the mornings is put them in the oven?
Please help....I need to make some biscuits today!
Thanks for all yall's help in advance!Down Home Southern Biscuit recipe?
Here is an easy and fool-proof method for Southern Biscuits:
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1鈭?/2 cups buttermilk
Melted butter (about 1/4 cup)
Stir together the flour, baking powder %26amp; 10x sugar. Cut in the shortening
until pieces are about the size of grains of rice. Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4鈭抜nch
thickness. Be careful not to work dough too much or add too much flour, or
you'll have dry biscuits. Cut with an over-sized biscuit cutter (about 3鈭?br>
inches). Place on an ungreased cookie sheet and bake about 12 minutes in a
preheated 450 degree oven.
I find that vegetable shortening works best. Butter is too heavy. Yes I make them ahead and freeze them to bake at any time. Baking from a frozen state takes twice as long. Good Luck!Down Home Southern Biscuit recipe?
Southern Biscuits
1 cup skim milk
1 tablespoon freshly squeezed lemon juice
9 1/4 ounces all-purpose flour, plus extra for rolling
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 ounce unsalted butter, chilled
2 tablespoons shortening
Preheat the oven to 450 degrees.
Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.
I like Ray's recipe, but how in the world do you cut shortening into pieces the size of grains of rice?
Hello hello...
To be quite honest I didn't even know what Southern Biscuits (I live in Australia) were till I read your question and intreaged I done a search.... found this recipe that looked real yummy and thought I might share- I'm going to try it later myself! Hope its what your after.
Hot Crusty Buttermilk Biscuits
From The Gift of Southern Cooking, by Edna Lewis and Scott Peacock
5 cups sifted white flour made from soft wheat
(Peacock prefers White Lily)
1 tablespoon plus 1/2 teaspoon baking powder
(Homemade version: Combine 1/4 cup cream of
tartar and 2 tablespoons baking soda and measure
out what you need.)
1 tablespoon coarse salt
1/2 cup cold lard
1 1/4 cups cold buttermilk
A few tablespoons of unsalted butter, melted
Preheat oven to 500 degrees. In a large mixing bowl, whisk together flour, baking soda, and salt. Add lard and, working quickly, coat it in flour and rub between your fingertips until about half the lard is finely blended and the other half remains in large pieces, about 1/2 inch in size. Pour in buttermilk and stir quickly just until dough is blended and begins to mass.
Turn dough out onto a floured surface and, with floured hands, knead briskly eight to 10 times, until it becomes cohesive
Gently flatten dough with your hands into a disk of even thinness; then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. With a dinner fork dipped in flour, pierce the dough at 1/2-inch intervals.
Lightly flour a 2 1/2- or 3-inch biscuit cutter and stamp out rounds without twisting the cutter in the dough. Cut biscuits from dough as close together as possible for maximum yield. Transfer them to a parchment-lined baking sheet, placing them so they barely touch. Don鈥檛 reroll the scraps. Just arrange them around the edge of the sheet and bake 鈥?cook鈥檚 treat.
Place the baking sheet immediately on the center rack of the oven. Bake 10 to 12 minutes, checking after six minutes, and turning the pan, if needed, for even baking. When biscuits are golden brown, remove them from oven and brush the tops with melted butter.
Makes about 15
Definatly not my recipe, I found it at-
http://www.illinoistimes.com/gyrobase/Co鈥?/a>
I am looking for a good recipe for good,light,flakey southern biscuits....dose anyone have a good recipe they will share?
And do you find that butter or lard works better in your recipe?
Can you freeze your reipe already pre cut out so all I have to do early in the mornings is put them in the oven?
Please help....I need to make some biscuits today!
Thanks for all yall's help in advance!Down Home Southern Biscuit recipe?
Here is an easy and fool-proof method for Southern Biscuits:
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1鈭?/2 cups buttermilk
Melted butter (about 1/4 cup)
Stir together the flour, baking powder %26amp; 10x sugar. Cut in the shortening
until pieces are about the size of grains of rice. Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4鈭抜nch
thickness. Be careful not to work dough too much or add too much flour, or
you'll have dry biscuits. Cut with an over-sized biscuit cutter (about 3鈭?br>
inches). Place on an ungreased cookie sheet and bake about 12 minutes in a
preheated 450 degree oven.
I find that vegetable shortening works best. Butter is too heavy. Yes I make them ahead and freeze them to bake at any time. Baking from a frozen state takes twice as long. Good Luck!Down Home Southern Biscuit recipe?
Southern Biscuits
1 cup skim milk
1 tablespoon freshly squeezed lemon juice
9 1/4 ounces all-purpose flour, plus extra for rolling
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 ounce unsalted butter, chilled
2 tablespoons shortening
Preheat the oven to 450 degrees.
Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.
I like Ray's recipe, but how in the world do you cut shortening into pieces the size of grains of rice?
Hello hello...
To be quite honest I didn't even know what Southern Biscuits (I live in Australia) were till I read your question and intreaged I done a search.... found this recipe that looked real yummy and thought I might share- I'm going to try it later myself! Hope its what your after.
Hot Crusty Buttermilk Biscuits
From The Gift of Southern Cooking, by Edna Lewis and Scott Peacock
5 cups sifted white flour made from soft wheat
(Peacock prefers White Lily)
1 tablespoon plus 1/2 teaspoon baking powder
(Homemade version: Combine 1/4 cup cream of
tartar and 2 tablespoons baking soda and measure
out what you need.)
1 tablespoon coarse salt
1/2 cup cold lard
1 1/4 cups cold buttermilk
A few tablespoons of unsalted butter, melted
Preheat oven to 500 degrees. In a large mixing bowl, whisk together flour, baking soda, and salt. Add lard and, working quickly, coat it in flour and rub between your fingertips until about half the lard is finely blended and the other half remains in large pieces, about 1/2 inch in size. Pour in buttermilk and stir quickly just until dough is blended and begins to mass.
Turn dough out onto a floured surface and, with floured hands, knead briskly eight to 10 times, until it becomes cohesive
Gently flatten dough with your hands into a disk of even thinness; then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. With a dinner fork dipped in flour, pierce the dough at 1/2-inch intervals.
Lightly flour a 2 1/2- or 3-inch biscuit cutter and stamp out rounds without twisting the cutter in the dough. Cut biscuits from dough as close together as possible for maximum yield. Transfer them to a parchment-lined baking sheet, placing them so they barely touch. Don鈥檛 reroll the scraps. Just arrange them around the edge of the sheet and bake 鈥?cook鈥檚 treat.
Place the baking sheet immediately on the center rack of the oven. Bake 10 to 12 minutes, checking after six minutes, and turning the pan, if needed, for even baking. When biscuits are golden brown, remove them from oven and brush the tops with melted butter.
Makes about 15
Definatly not my recipe, I found it at-
http://www.illinoistimes.com/gyrobase/Co鈥?/a>
Dog biscuit Recipes anyone?
ok well I want to make my dogs some bicuits. would regular flour water and peanut butter be ok? well if you have any recipes feel free to tell! Thanks!Dog biscuit Recipes anyone?
yea its okay but if you want to make a healthier choice for your pup wheat flour and Organic Peanut Butter would be much betterfigure
yea its okay but if you want to make a healthier choice for your pup wheat flour and Organic Peanut Butter would be much better
Biscuit recipes with self raising flour?
do u know any good recipes??Biscuit recipes with self raising flour?
Double Chocolate Cookies
These American style cookies are not quite as crisp as a biscuit; and they won't keep for long, a couple of days at most. If you don't want to go to the bother of roughly chopping the chocolate use chocolate chips instead.
Makes about 24 biscuits
175 g (6 oz) butter, at room temperature
225 g (8 oz) caster sugar
2 eggs
350 g (12 oz self-raising flour
85 g (3 oz) plain chocolate
85 g (3 oz) white chocolate
Preheat the oven to 180C/350F/Gas 4. Measure all of the ingredients into a medium bowl and mix thoroughly until a smooth biscuit dough is formed.
Place large spoonfuls of the mixture well apart on parchment lined baking sheets and flatten slightly using the back of a spoon.
Bake the cookies for 15-20 minutes or until golden brown and just firm to the touch. Transfer to a wire rack to cool and then store in an airtight container.Biscuit recipes with self raising flour?
Rich Biscuits
8oz self-raising flour
4oz caster sugar
4oz butter
1 egg (beaten)
rind and juice of half lemon
Mix flour and sugar in bowl rub in fat until mixture resembles breadcrumbs
Add grated rind of lemon and mix to a stiff paste with beaten egg and lemon juice
Roll out thinly and cut into rounds with a scone cutter
(makes about 40)
place on greased baking sheets and bake in moderate oven (325-350F gas 3-4) about 15 minute
With the same recipe you can add 2 tablespoons currants
Lighter-than-Air Buttermilk Biscuits
1/3 cup butter, cut up
2 cups S/R flour
¾ cup buttermilk
Preheat oven to 425ºF. Cut butter in flour w/ pastry cutter. Add buttermilk and stir just until all dry ingredients are incorporated. Turn dough onto lightly floured surface and gently knead (fold over itself) 4-5 times. This develops layers. Pat or roll to ¾” thick; cut with a round biscuit cutter. Bake for 12-14 minutes. Bursh w/ melted butter if desired.
Yiled: 7 (2½”) biscuits
--Southern Living
--------------------------------
Our Best Buttermilk Biscuits (+ options)
½ cup cold butter
2¼ cups self-rising soft-wheat flour
1¼ cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
**Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.
**Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
**Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
**Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2½ dozen.
--Southern Living, NOVEMBER 2007
http://recipes.lovetoknow.com/wiki/Recip…
answer at bottom of web site
Plain Flour
Double Chocolate Cookies
These American style cookies are not quite as crisp as a biscuit; and they won't keep for long, a couple of days at most. If you don't want to go to the bother of roughly chopping the chocolate use chocolate chips instead.
Makes about 24 biscuits
175 g (6 oz) butter, at room temperature
225 g (8 oz) caster sugar
2 eggs
350 g (12 oz self-raising flour
85 g (3 oz) plain chocolate
85 g (3 oz) white chocolate
Preheat the oven to 180C/350F/Gas 4. Measure all of the ingredients into a medium bowl and mix thoroughly until a smooth biscuit dough is formed.
Place large spoonfuls of the mixture well apart on parchment lined baking sheets and flatten slightly using the back of a spoon.
Bake the cookies for 15-20 minutes or until golden brown and just firm to the touch. Transfer to a wire rack to cool and then store in an airtight container.Biscuit recipes with self raising flour?
Rich Biscuits
8oz self-raising flour
4oz caster sugar
4oz butter
1 egg (beaten)
rind and juice of half lemon
Mix flour and sugar in bowl rub in fat until mixture resembles breadcrumbs
Add grated rind of lemon and mix to a stiff paste with beaten egg and lemon juice
Roll out thinly and cut into rounds with a scone cutter
(makes about 40)
place on greased baking sheets and bake in moderate oven (325-350F gas 3-4) about 15 minute
With the same recipe you can add 2 tablespoons currants
Lighter-than-Air Buttermilk Biscuits
1/3 cup butter, cut up
2 cups S/R flour
¾ cup buttermilk
Preheat oven to 425ºF. Cut butter in flour w/ pastry cutter. Add buttermilk and stir just until all dry ingredients are incorporated. Turn dough onto lightly floured surface and gently knead (fold over itself) 4-5 times. This develops layers. Pat or roll to ¾” thick; cut with a round biscuit cutter. Bake for 12-14 minutes. Bursh w/ melted butter if desired.
Yiled: 7 (2½”) biscuits
--Southern Living
--------------------------------
Our Best Buttermilk Biscuits (+ options)
½ cup cold butter
2¼ cups self-rising soft-wheat flour
1¼ cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
**Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.
**Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
**Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.
**Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2½ dozen.
--Southern Living, NOVEMBER 2007
http://recipes.lovetoknow.com/wiki/Recip…
answer at bottom of web site
Plain Flour
Anyone got any good cheesecake recipes (preferably for ones with biscuit bases)?
I'd be particularly interested in chocolate orange cheesecake but any kind will be fine.Anyone got any good cheesecake recipes (preferably for ones with biscuit bases)?
Try the following
Chocolate Orange Cheesecake
125 g (scant 4 1/2 oz) digestive biscuits (wholewheat biscuits)
60 g (good 2 oz) melted butter or margarine
2 tsp powdered gelatin
250 g (9 oz) soft-stirred Philadelphia cream cheese
1/2 dl (1/4 cup) powdered sugar
150 g (good 5 oz) melted dark chocolate
1 1/4 dl (good 1/2 cup) hazelnut creme, e.g. Nutella
2 tsp grated orange peel
2 tbs Cointreau or Grand Marnier
3 dl (1 1/2 cup) whipping cream, beaten so that peaks have formed
3 dl (1 1/2 cup) whipped cream (yes, the whipped cream should be listed twice!)
Method
Brush a round spring form, diameter 20 cm / 8';, with melted butter or oil and dress bottom and sides with baking paper. Finely grind the biscuits in a food processor for 20 seconds. Stir in the fat and blend well. Pour this in the dish and press it out so that it covers the bottom. Leave the dish in the fridge while you make the filling.
Pour 1/2 dl (1/4 cup) water in a small, heat-proof dish. Sprinkle down the gelatin and put in a larger bowl with lots of hot water. Stir until it dissolves. Beat the cream cheese for 3 minutes (use an electric beater). Beat in the powdered sugar. Add the gelatin liquid, chocolate, 1/2 dl (1/4 cup) Nutella, orange peel, and liqueur. Beat for 2 - 3 minutes or until well and evenly blended.
Fold in the ';first'; whipped cream with a metal spoon. Spread the batter out evenly over the dough bottom layer in the spring form and leave again in the fridge for at least 6 hours. Soften the remaining Nutella with a little of the ';second'; whipped cream, then stir in the rest and spoon it on top of the cake. Enjoy! This cheesecake can be kept for up to 3 days in the fridge if it's well covered. Not suitable for freezing
or Chocolate cheesecake with fig crust
For the crust:
18 dried figs, stalk ends removed
110g/4oz crushed chocolate wafer biscuits
For the filling:
20g/戮oz gelatin猫
250ml/8fl oz evaporated milk
4tbsp of cocoa powder
2 tsp vanilla essence
450g/16oz cottage cheese
170g/6oz brown sugar
225g/8oz Greek yoghurt
paper-thin orange slices or blanched orange zest strips, to garnish
Method
1. make the crust: process the figs in a food processor for a few seconds, add the broken wafers and continue processing until they clump together in a sticky ball. Do not process for too long or the wafers will lose their texture.
2. Press the crust mixture into the bottom and up the sides of a lightly greased, high-sided, 23cm/9in spring-release tin.
3. make the filling: sprinkle the gelatin猫 over the evaporated milk in a small pan and allow to soften for 1 minute. Warm over a low heat, stirring until the gelatin猫 is completely dissolved, about 3 minutes.
4. In a food processor, whizz the cocoa powder, vanilla, cottage cheese, brown sugar and yoghurt until smooth.
5. Add the milk and gelatin猫 mixture and pulse until well mixed.
6. Pour into the prepared crust and chill until set, about 3 hours.
7. Unmold, slice with a warm knife and garnish each piece with a paper-thin orange slice or blanched orange zest to serve.
or Vanilla and white chocolate cheesecake
250g/9oz ready-made shortbread biscuits
125g/4陆oz butter, melted
600g/1lb 5oz full-fat cream cheese
600g/1lb 5oz ricotta
6 free-range eggs
150g/5录oz caster sugar
2 vanilla pods, seeds scraped out
150g/5录oz white
chocolate, plus extra for drizzling
To serve
mixed fresh berries
double cream, to serve
Method
1. Preheat the oven to 175C/350F/Gas 4.
2. Place the biscuits into a food-standard plastic bag and crush with a rolling pin or similar heavy object. Tip the crumbs into a mixing bowl.
3. Add the melted butter and mix well. Press the breadcrumb mixture into the base of a 25cm/10in spring-form cake tin.
4. Place the cream cheese, ricotta, eggs, caster sugar and vanilla seeds into a food processor and pulse until smooth.
5. Meanwhile, place the chocolate in a heatproof bowl placed over a saucepan of barely simmering water (don't allow the bowl to touch the water) and leave to melt. Take care not to stir, as this may ruin the chocolate. Once it has all melted, remove the bowl from the heat and allow to cool slightly.
6. Gently fold the melted chocolate into the cheese mixture, then spoon the cheese and chocolate mixture into the tin, smooth over the top with a palette knife and transfer to the oven. Cook for 50 minutes to an hour, until the surface light and springy to the touch. Remove from the oven and leave to cool.
7. To serve, carefully release the spring-sides of the tin and remove. To serve, cut out a slice of the cheesecake. Place onto a plate, drizzle the melted chocolate over and serve with a handful of berries and a dollop of cream.Anyone got any good cheesecake recipes (preferably for ones with biscuit bases)?
Visit
http://www.eaglebrand.ca and ask for cheese cake.
A lot of good receipes of cheese cake.
FRUIT CHEESECAKE
CRUST:
1 (7 oz.) pkg. Petit Beuvne Biscuits, crushed
7 tbsp. sweet butter, melted
3 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. grated nutmeg
FILLING:
4 eggs, separated
2 (8 oz.) pkg. cream cheese, room temperature
1 c. whipping cream
3/4 c. sugar
1 tbsp. flour
2 tsp. lemon juice
1 1/2 tsp. vanilla
1/2 tsp. lemon peel
1/4 tsp. salt
Preheat oven to 300 degrees. Fill roasting pan 1/3 full with warm water and set in oven. Lightly butter 9 inch pan. Combine crust, press mixture into bottom and upsides of pan.
Beat yolks with cream cheese until well blended. Add next 7 ingredients and mix thoroughly. Beat egg whites until stiff. Stir 1/4 of whites into cheese mixture to loosen. Fold in remaining whites. Pour into pan. Wrap base of pan in foil and set in water, 1/2 up side of pan. Bake until set about 2 hours. Turn oven off and let stand 1 hour. Decorate with fruits.
This is just a plain cheese, learned at my mother-in-law's knee!
1lb 8oz cream cheese, 8oz sugar, 3 eggs, 1/4 pt double cream, 2 tablespoons flour, 1 tsp lemon juice, pinch of salt
Line a square baking tin with thinly cut sponge cake or biscuit crumbs.
Beat eggs and sugar together till very thick and creamy
In another bowl, beat together the cheese, flour, salt, lemon juice and cream and beat thoroughly.
Combine contents of both bowls and beat together.
Pour mixture into prepared tin and bake in a moderate oven (180C) for 1 hour 15 mins.
Turn off heat and let cake remain in oven for 20 mins with door slightly open.
This is the traditional Jewish cheese cake.
Try the following
Chocolate Orange Cheesecake
125 g (scant 4 1/2 oz) digestive biscuits (wholewheat biscuits)
60 g (good 2 oz) melted butter or margarine
2 tsp powdered gelatin
250 g (9 oz) soft-stirred Philadelphia cream cheese
1/2 dl (1/4 cup) powdered sugar
150 g (good 5 oz) melted dark chocolate
1 1/4 dl (good 1/2 cup) hazelnut creme, e.g. Nutella
2 tsp grated orange peel
2 tbs Cointreau or Grand Marnier
3 dl (1 1/2 cup) whipping cream, beaten so that peaks have formed
3 dl (1 1/2 cup) whipped cream (yes, the whipped cream should be listed twice!)
Method
Brush a round spring form, diameter 20 cm / 8';, with melted butter or oil and dress bottom and sides with baking paper. Finely grind the biscuits in a food processor for 20 seconds. Stir in the fat and blend well. Pour this in the dish and press it out so that it covers the bottom. Leave the dish in the fridge while you make the filling.
Pour 1/2 dl (1/4 cup) water in a small, heat-proof dish. Sprinkle down the gelatin and put in a larger bowl with lots of hot water. Stir until it dissolves. Beat the cream cheese for 3 minutes (use an electric beater). Beat in the powdered sugar. Add the gelatin liquid, chocolate, 1/2 dl (1/4 cup) Nutella, orange peel, and liqueur. Beat for 2 - 3 minutes or until well and evenly blended.
Fold in the ';first'; whipped cream with a metal spoon. Spread the batter out evenly over the dough bottom layer in the spring form and leave again in the fridge for at least 6 hours. Soften the remaining Nutella with a little of the ';second'; whipped cream, then stir in the rest and spoon it on top of the cake. Enjoy! This cheesecake can be kept for up to 3 days in the fridge if it's well covered. Not suitable for freezing
or Chocolate cheesecake with fig crust
For the crust:
18 dried figs, stalk ends removed
110g/4oz crushed chocolate wafer biscuits
For the filling:
20g/戮oz gelatin猫
250ml/8fl oz evaporated milk
4tbsp of cocoa powder
2 tsp vanilla essence
450g/16oz cottage cheese
170g/6oz brown sugar
225g/8oz Greek yoghurt
paper-thin orange slices or blanched orange zest strips, to garnish
Method
1. make the crust: process the figs in a food processor for a few seconds, add the broken wafers and continue processing until they clump together in a sticky ball. Do not process for too long or the wafers will lose their texture.
2. Press the crust mixture into the bottom and up the sides of a lightly greased, high-sided, 23cm/9in spring-release tin.
3. make the filling: sprinkle the gelatin猫 over the evaporated milk in a small pan and allow to soften for 1 minute. Warm over a low heat, stirring until the gelatin猫 is completely dissolved, about 3 minutes.
4. In a food processor, whizz the cocoa powder, vanilla, cottage cheese, brown sugar and yoghurt until smooth.
5. Add the milk and gelatin猫 mixture and pulse until well mixed.
6. Pour into the prepared crust and chill until set, about 3 hours.
7. Unmold, slice with a warm knife and garnish each piece with a paper-thin orange slice or blanched orange zest to serve.
or Vanilla and white chocolate cheesecake
250g/9oz ready-made shortbread biscuits
125g/4陆oz butter, melted
600g/1lb 5oz full-fat cream cheese
600g/1lb 5oz ricotta
6 free-range eggs
150g/5录oz caster sugar
2 vanilla pods, seeds scraped out
150g/5录oz white
chocolate, plus extra for drizzling
To serve
mixed fresh berries
double cream, to serve
Method
1. Preheat the oven to 175C/350F/Gas 4.
2. Place the biscuits into a food-standard plastic bag and crush with a rolling pin or similar heavy object. Tip the crumbs into a mixing bowl.
3. Add the melted butter and mix well. Press the breadcrumb mixture into the base of a 25cm/10in spring-form cake tin.
4. Place the cream cheese, ricotta, eggs, caster sugar and vanilla seeds into a food processor and pulse until smooth.
5. Meanwhile, place the chocolate in a heatproof bowl placed over a saucepan of barely simmering water (don't allow the bowl to touch the water) and leave to melt. Take care not to stir, as this may ruin the chocolate. Once it has all melted, remove the bowl from the heat and allow to cool slightly.
6. Gently fold the melted chocolate into the cheese mixture, then spoon the cheese and chocolate mixture into the tin, smooth over the top with a palette knife and transfer to the oven. Cook for 50 minutes to an hour, until the surface light and springy to the touch. Remove from the oven and leave to cool.
7. To serve, carefully release the spring-sides of the tin and remove. To serve, cut out a slice of the cheesecake. Place onto a plate, drizzle the melted chocolate over and serve with a handful of berries and a dollop of cream.Anyone got any good cheesecake recipes (preferably for ones with biscuit bases)?
Visit
http://www.eaglebrand.ca and ask for cheese cake.
A lot of good receipes of cheese cake.
FRUIT CHEESECAKE
CRUST:
1 (7 oz.) pkg. Petit Beuvne Biscuits, crushed
7 tbsp. sweet butter, melted
3 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. grated nutmeg
FILLING:
4 eggs, separated
2 (8 oz.) pkg. cream cheese, room temperature
1 c. whipping cream
3/4 c. sugar
1 tbsp. flour
2 tsp. lemon juice
1 1/2 tsp. vanilla
1/2 tsp. lemon peel
1/4 tsp. salt
Preheat oven to 300 degrees. Fill roasting pan 1/3 full with warm water and set in oven. Lightly butter 9 inch pan. Combine crust, press mixture into bottom and upsides of pan.
Beat yolks with cream cheese until well blended. Add next 7 ingredients and mix thoroughly. Beat egg whites until stiff. Stir 1/4 of whites into cheese mixture to loosen. Fold in remaining whites. Pour into pan. Wrap base of pan in foil and set in water, 1/2 up side of pan. Bake until set about 2 hours. Turn oven off and let stand 1 hour. Decorate with fruits.
This is just a plain cheese, learned at my mother-in-law's knee!
1lb 8oz cream cheese, 8oz sugar, 3 eggs, 1/4 pt double cream, 2 tablespoons flour, 1 tsp lemon juice, pinch of salt
Line a square baking tin with thinly cut sponge cake or biscuit crumbs.
Beat eggs and sugar together till very thick and creamy
In another bowl, beat together the cheese, flour, salt, lemon juice and cream and beat thoroughly.
Combine contents of both bowls and beat together.
Pour mixture into prepared tin and bake in a moderate oven (180C) for 1 hour 15 mins.
Turn off heat and let cake remain in oven for 20 mins with door slightly open.
This is the traditional Jewish cheese cake.
I'm looking for a old_timey biscuit & any old_timey recipes really.?
iwant to start cooking like they did in the old days if anyone could help me out i would appreciate it. thanksI'm looking for a old_timey biscuit %26amp; any old_timey recipes really.?
Currant Jelly
The following recipe was transcribed ver batim from
Moore's Rural New Yorker
Rochester, New York
July 20, 1867
Put your currants in a bell-metal kettle, and scald them well; when cool press them through a sieve, getting out all the juice (be careful not to allow any skin or seeds to passs through the sieve), measure the juice, put it back in the kettle, and let it boil hard for 5 or 6 minutes, skimming it well; then add, while on hte fire boiling, one pound of sifted loaf sugar to every pint of juice; stir it till dissolved, which will be in a few minutes; it ought not to boil after the sugar is in; all that is necessary is to have it well dissolved, and then it is done and ready to put in tumblers. It has a beautiful light color, and will keep for years.
**************************************鈥?br>
Dried Apple Cake
The following recipe was transcribed ver batim from
The Dallas Morning News
Dallas, Texas
March 22, 1914
One cup dried apples. Soak overnight and then chop fine, Simmer slowly two hours in a cup of molasses. Cream one-third cup butter with one cup sugar; add one egg one teaspoon cinnamon, one teaspoon cloves, one-half teaspoon nutmeg,, a few grains of salt, two cups flour. Beat this mixture thoroughly and then add the apple and molassas.
**************************************鈥?br>
Fried Potatoes
The following recipe was transcribed ver batim from
The Ottawa County Reporter
Port Clinton, Ohio
September 23, 1881
Take cold, boiled potatoes, grate them, make them into flat cakes, and fry them in butter. You may vary these cakes by dipping them in the yolk of an egg and rolling them in bread crumbs, frying them in boiling lard.
**************************************鈥?br>
Okra Soup
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
April, 1859
Take a quarter peck of okras, slice them round, and put them on the fire, with a slice of ham, and a gallon of water; boil the whole about five hours. Half an hour before serving the soup, add quarter of a peck of tomatoes, skinned.
**************************************鈥?br>
Lobster Bisque
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
March, 1867
A soup made with fish is always called a bisque. It is made either with crabs or lobsters. Remove a portion from either side of the head and use the rest. To boil a lobster, put it in a fish-kettle, and cover it with cold water, cooking it on a quick fire. Twol lobsters will make a soup for six or eight persons, and also salad. All the undershell and small claws are pounded in a mortar to make the bisque. When it is pounded, put it in a pan and set it upon the fire with broth or water. The meat is cut in small pieces to be added afterward, The bisque is left on the fire to boil gently for half an hour. Then pour it into a seive and press it with a masher to extract the juice. To make it thicker, a small piece of parsnip can be added and mashed with the rest into a pan, so that all the essence is extracted in that way from the lobster. When you have strained it, put a little butter with it, and add as much broth as is required. Put some of the meat in the soup-tureen, and pour the soup over it.
**************************************鈥?br>
Cabbage Salad
The following recipe was transcribed ver batim from
The Gainesville Reporter
Gainesville, Alabama
March 17, 1881
Shred the cabbage fine. Heat together two tablespoonfuls of vinegar, one of butter and a teaspoonful each of salt and sugar. Pour it over the cabbage hot, sprinkle pepper on top and serve.
**************************************鈥?br>
Rice Fritters
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
February, 1859
Boil half a pound of rice till it becomes soft; pour it out to cool; add to it one pint of milk, half a pound of flour, and a teaspoonful of powdered cinnamon. Fry them in butter or lard, and serve them with wine sauce.
**************************************鈥?br>
Cheese %26amp; Marmalade Sandwiches
The following recipe was transcribed ver batim from
The Nashville Tennesseean
May 2, 1919
1 cup grated American cheese
1 small jar orange or fig marmalade
2 tablespoons chopped nuts
Mix all ingredients and use as a filling between thin slices of bread, spread with butter or oleomargarine. Cut in fancy shapes.
**************************************鈥?br>
Supreme of Chicken
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Boil soft a good chicken, strain the stock, and cut the meat in strips. Melt two ounces of butter, add three tablespoons of sifted flour, pepper, salt and a little mace, pour the chicken stick on this, adding a cup of cream, simmer for five minutes, pour on the chicken and serve. A teaspoonful of extract of beef imparts color and fine flavor to the dish.
**************************************鈥?br>
Southern Corn Bread
The following recipe was transcribed ver batim from
Home Comfort Range Cook Book
Circa 1900
Sift one quart of white corn meal with two teaspoonfuls of baking powder. Add three tablespoonfuls of melted lard, salt to taste, three beaten eggs and a pint of milk, or enough to make a thin batter. Beat all very hard for two minutes and bake rather quickly in a hot, well-greased pan in which a little dry meal has been sifted. Eat immediately.
**************************************鈥?br>
Chicken Griddle Cakes
The following recipe was transcribed ver batim from
The Rains County Leader
Emory, Rains County, Texas
May 16, 1913
Beat one egg, add two tablespoonfuls of chicken fat, melted; one cupful of minced chicken, half a level teaspoonful of salt, one pint of milk, and flour enough to make a batter that will spread slowly when placed on the griddle, having previously sifted three teaspoonfuls of baking powder into the flour.I'm looking for a old_timey biscuit %26amp; any old_timey recipes really.?
You can try this site
http://www.grandmasrecipes.org/
Hope you find what your looking for.
A short cut to old time style biscuits is Bisquick. The recipe is on the box. Your family will swear you spent a long time making them.
Currant Jelly
The following recipe was transcribed ver batim from
Moore's Rural New Yorker
Rochester, New York
July 20, 1867
Put your currants in a bell-metal kettle, and scald them well; when cool press them through a sieve, getting out all the juice (be careful not to allow any skin or seeds to passs through the sieve), measure the juice, put it back in the kettle, and let it boil hard for 5 or 6 minutes, skimming it well; then add, while on hte fire boiling, one pound of sifted loaf sugar to every pint of juice; stir it till dissolved, which will be in a few minutes; it ought not to boil after the sugar is in; all that is necessary is to have it well dissolved, and then it is done and ready to put in tumblers. It has a beautiful light color, and will keep for years.
**************************************鈥?br>
Dried Apple Cake
The following recipe was transcribed ver batim from
The Dallas Morning News
Dallas, Texas
March 22, 1914
One cup dried apples. Soak overnight and then chop fine, Simmer slowly two hours in a cup of molasses. Cream one-third cup butter with one cup sugar; add one egg one teaspoon cinnamon, one teaspoon cloves, one-half teaspoon nutmeg,, a few grains of salt, two cups flour. Beat this mixture thoroughly and then add the apple and molassas.
**************************************鈥?br>
Fried Potatoes
The following recipe was transcribed ver batim from
The Ottawa County Reporter
Port Clinton, Ohio
September 23, 1881
Take cold, boiled potatoes, grate them, make them into flat cakes, and fry them in butter. You may vary these cakes by dipping them in the yolk of an egg and rolling them in bread crumbs, frying them in boiling lard.
**************************************鈥?br>
Okra Soup
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
April, 1859
Take a quarter peck of okras, slice them round, and put them on the fire, with a slice of ham, and a gallon of water; boil the whole about five hours. Half an hour before serving the soup, add quarter of a peck of tomatoes, skinned.
**************************************鈥?br>
Lobster Bisque
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
March, 1867
A soup made with fish is always called a bisque. It is made either with crabs or lobsters. Remove a portion from either side of the head and use the rest. To boil a lobster, put it in a fish-kettle, and cover it with cold water, cooking it on a quick fire. Twol lobsters will make a soup for six or eight persons, and also salad. All the undershell and small claws are pounded in a mortar to make the bisque. When it is pounded, put it in a pan and set it upon the fire with broth or water. The meat is cut in small pieces to be added afterward, The bisque is left on the fire to boil gently for half an hour. Then pour it into a seive and press it with a masher to extract the juice. To make it thicker, a small piece of parsnip can be added and mashed with the rest into a pan, so that all the essence is extracted in that way from the lobster. When you have strained it, put a little butter with it, and add as much broth as is required. Put some of the meat in the soup-tureen, and pour the soup over it.
**************************************鈥?br>
Cabbage Salad
The following recipe was transcribed ver batim from
The Gainesville Reporter
Gainesville, Alabama
March 17, 1881
Shred the cabbage fine. Heat together two tablespoonfuls of vinegar, one of butter and a teaspoonful each of salt and sugar. Pour it over the cabbage hot, sprinkle pepper on top and serve.
**************************************鈥?br>
Rice Fritters
The following recipe was transcribed ver batim from
Peterson's Magazine
Philadelphia, Pennsylvania
February, 1859
Boil half a pound of rice till it becomes soft; pour it out to cool; add to it one pint of milk, half a pound of flour, and a teaspoonful of powdered cinnamon. Fry them in butter or lard, and serve them with wine sauce.
**************************************鈥?br>
Cheese %26amp; Marmalade Sandwiches
The following recipe was transcribed ver batim from
The Nashville Tennesseean
May 2, 1919
1 cup grated American cheese
1 small jar orange or fig marmalade
2 tablespoons chopped nuts
Mix all ingredients and use as a filling between thin slices of bread, spread with butter or oleomargarine. Cut in fancy shapes.
**************************************鈥?br>
Supreme of Chicken
The following recipe was transcribed ver batim from
The Home Comfort Range Cook Book
Circa 1900
Boil soft a good chicken, strain the stock, and cut the meat in strips. Melt two ounces of butter, add three tablespoons of sifted flour, pepper, salt and a little mace, pour the chicken stick on this, adding a cup of cream, simmer for five minutes, pour on the chicken and serve. A teaspoonful of extract of beef imparts color and fine flavor to the dish.
**************************************鈥?br>
Southern Corn Bread
The following recipe was transcribed ver batim from
Home Comfort Range Cook Book
Circa 1900
Sift one quart of white corn meal with two teaspoonfuls of baking powder. Add three tablespoonfuls of melted lard, salt to taste, three beaten eggs and a pint of milk, or enough to make a thin batter. Beat all very hard for two minutes and bake rather quickly in a hot, well-greased pan in which a little dry meal has been sifted. Eat immediately.
**************************************鈥?br>
Chicken Griddle Cakes
The following recipe was transcribed ver batim from
The Rains County Leader
Emory, Rains County, Texas
May 16, 1913
Beat one egg, add two tablespoonfuls of chicken fat, melted; one cupful of minced chicken, half a level teaspoonful of salt, one pint of milk, and flour enough to make a batter that will spread slowly when placed on the griddle, having previously sifted three teaspoonfuls of baking powder into the flour.I'm looking for a old_timey biscuit %26amp; any old_timey recipes really.?
You can try this site
http://www.grandmasrecipes.org/
Hope you find what your looking for.
A short cut to old time style biscuits is Bisquick. The recipe is on the box. Your family will swear you spent a long time making them.
Refrigerator biscuit recipe wanted?
I was wondering if anyone has the copy cat recipe that the companies use for their refriderator biscuits. I have lots of biscuit recipes but looking for one that tastes like the ones you buy in the can. They have a totally diferent feeling dough from the normal biscuit dough.Refrigerator biscuit recipe wanted?
Here are several:
http://www.cooks.com/rec/search?q=Refrig鈥?/a>Refrigerator biscuit recipe wanted?
make doughnuts
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry place.
In warm weather the MIX should be refrigerated.
Use within a month.
To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
mudkipz
you'll never get close to making those canned things.
here is a real good biscuit for you to try. it is different. remember not to handle the dough too much, takes away the fluffiness.
Biscuits Supreme
Ingredients:
2 c Flour
4 ts Baking powder
2 ts Sugar
1/2 ts Cream of tartar
1/2 ts Salt
1/2 c Shortening
2/3 c Milk
Instructions:
Preheat oven to 450 degrees F. Stir together the flour, baking powder,
sugar, cream of tartar and salt. Cut in the shortening until the mixture
resembles coarse crumbs.
Make a well in the center. Pour in the milk all at once. Stir just until
dough clings together; NO MORE.
Knead gently on a lightly floured surface for 10-12 strokes. Roll or pat to
about 1/2-inch thickness. Cut with a (about) 2 1/2-inch biscuit cutter,
dipping the cutter into flour before each cut.
Transfer to an ungreased baking sheet. Bake in a 450 degrees F oven for
10-12 minutes, or until golden.
That's because it's old and been in the can for a long time.
Here are several:
http://www.cooks.com/rec/search?q=Refrig鈥?/a>Refrigerator biscuit recipe wanted?
make doughnuts
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry place.
In warm weather the MIX should be refrigerated.
Use within a month.
To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
mudkipz
you'll never get close to making those canned things.
here is a real good biscuit for you to try. it is different. remember not to handle the dough too much, takes away the fluffiness.
Biscuits Supreme
Ingredients:
2 c Flour
4 ts Baking powder
2 ts Sugar
1/2 ts Cream of tartar
1/2 ts Salt
1/2 c Shortening
2/3 c Milk
Instructions:
Preheat oven to 450 degrees F. Stir together the flour, baking powder,
sugar, cream of tartar and salt. Cut in the shortening until the mixture
resembles coarse crumbs.
Make a well in the center. Pour in the milk all at once. Stir just until
dough clings together; NO MORE.
Knead gently on a lightly floured surface for 10-12 strokes. Roll or pat to
about 1/2-inch thickness. Cut with a (about) 2 1/2-inch biscuit cutter,
dipping the cutter into flour before each cut.
Transfer to an ungreased baking sheet. Bake in a 450 degrees F oven for
10-12 minutes, or until golden.
That's because it's old and been in the can for a long time.
Do you know a good dog biscuit recipe?
I made some once and accidently put self raising flour in them, and they came out looking like huge scones in the shape of a bone.Do you know a good dog biscuit recipe?
I made the recipe that you'll find following the link in Sources. It was featured on a PBS kids show, Zoom. They were very easy to make and our dog, a yellow lab, loved them. My kids enjoyed shaping the dough into dog bone-shaped pieces.
Happy Baking!
MariaDo you know a good dog biscuit recipe?
My recipe-go to the nearest pet store and buy a bag of assorted flavored dog biscuits.
Trader Joe's sells a peanut butter dog biscuit. But if you really want to go to the trouble of making them, try:
http://www.gourmetsleuth.com/recipe_dogb鈥?/a>
I made the recipe that you'll find following the link in Sources. It was featured on a PBS kids show, Zoom. They were very easy to make and our dog, a yellow lab, loved them. My kids enjoyed shaping the dough into dog bone-shaped pieces.
Happy Baking!
MariaDo you know a good dog biscuit recipe?
My recipe-go to the nearest pet store and buy a bag of assorted flavored dog biscuits.
Trader Joe's sells a peanut butter dog biscuit. But if you really want to go to the trouble of making them, try:
http://www.gourmetsleuth.com/recipe_dogb鈥?/a>
Can someone give me a good biscuit recipe?
Cheese Biscuits Recipe 1
Ingredients for Cheese Biscuits
2 cups flour
3 teaspoons baking powder
录 teaspoon salt
1 tablespoon shortening
陆 cup milk
戮 cup grated cheese
Instructions
Sift together baking powder, salt and flour.
Add shortening and cheese.
Mix together.
Add slowly the milk to hold the dough together.
Roll out on floured pastry board to a thickness of about 1/2 inch.
Cut with biscuit cutter.
Place on greased sheet or pan and bake for 15 minutes in hot oven.Can someone give me a good biscuit recipe?
Go to allrecipes.com... they have a bunch of different ones there.Can someone give me a good biscuit recipe?
THE BISCUIT
8oz all purpose flour
8oz pastry flour
1 tsp salt
11/2 sugar
1/2 tsp baking powder
7oz butter (room temp/cool)
13oz buttermilk
Sift all dry ingredients in a large mixing bowl, then add the butter until it looks like coarse cornmeal. Next add the buttermilk and work it until it forms a dough, (do not over mix).
Transfer to a flat work area, heres what needs to be done if you want ';real'; and flaky biscuits. With a rolling pin, roll out in to sheet a 1/2'; thick and then fold half of it on to its self, turn 90deg. and do it again. Do that 12 times to form the layers. Than roll out to a 1/2 sheet and cut the shapes out (cut straight down, do not twist) or it wont rise correctly. Tray up and bake at 425 for 12-15 minutes.
It look like a lot of work but, this is the real method for biscuits, once you have it, you have it!! Hope this helps.
Cream Cheese Biscuits
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Baked Goods/Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cream cheese
1/2 pound unsalted butter
1/2 teaspoon salt
2 cups flour
Combine cream cheese and butter in a mixer bowl. Beat until well
blended. Add salt and flour; mix well. Roll out to a thickness of 1/4-inch.
Cut into 2-inch rounds. Place on a buttered baking sheet. Bake at 375掳 for
10-12 minutes, until golden.
- - - - - - - - - - - - - - - - - -
Red Lobster's Cheddar Bay Biscuits II
Recipe By :Todd Wilbur
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits Breads/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Bisquick baking mix
1 cup finely-grated cheddar cheese
3/4 cup whole milk
2 tablespoons butter -- melted
1/8 teaspoon garlic powder
=== FOR BRUSHING ON TOP ===
1/4 cup butter -- melted
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1 dash salt
Preheat your oven to 400 degrees.
Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that
has been melted in the microwave, and 1/8 teaspoon garlic powder in a
medium bowl. Mix until well-combined. Drop approximately 1/4-cup portions
of the dough onto an ungreased cookie sheet.
Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and
salt. Brush this mixture over the tops of each unbaked biscuit. Bake for
14 to 16 minutes or until the tops of the biscuits begin to turn light
brown. Serve warm.
This recipe yields 1 dozen biscuits.
Comments: Order an entree from America's largest seafood restaurant chain
and you'll get a basket of some of the planet's tastiest cheese biscuits
served up on the side. For many years this recipe has been the top
requested clone recipe on the Internet; especially here on the Top Secret
Recipes site. Several versions are floating around, including one that was
printed right on the Bisquick box. If you've tried some of these other
clones and found them to be a little ';off'; from the real thing, you should
enjoy this easy-to-bake TSR version that'll fool even the biggest Red
Lobster freaks.
Source:
';Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com';
S(Formatted for MC6):
';09-21-2001 by Joe Comiskey - jcomiskey@krypto.net';
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 6g Fat (90.9% calories
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 18mg
Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
Ingredients for Buttermilk Biscuits
1 quart flour
2 tablespoonfuls vegetable shortening
1 teaspoonful salt
1 teaspoonful baking soda
1 teaspoonful baking power
1 egg
戮 pint buttermilk
Instructions
Sift flour, baking powder, salt, and sugar together, then rub in vegetable shortening with finger tips, add egg well beaten, and soda mixed with milk.
Dough should be soft and little more milk can be added if needed.
Roll out lightly and handle as little as possible.
Cut with biscuit cutter, lay on baking sheet and bake at 375 ten minutes or till golden.
I've got a great boomerang biscuit recipe I picked up late one night watching Saturday Night Live, would that count?
Seriously, google Paula Dean from the Food Network, she has some outstanding recipes for southern cooking.figure
Ingredients for Cheese Biscuits
2 cups flour
3 teaspoons baking powder
录 teaspoon salt
1 tablespoon shortening
陆 cup milk
戮 cup grated cheese
Instructions
Sift together baking powder, salt and flour.
Add shortening and cheese.
Mix together.
Add slowly the milk to hold the dough together.
Roll out on floured pastry board to a thickness of about 1/2 inch.
Cut with biscuit cutter.
Place on greased sheet or pan and bake for 15 minutes in hot oven.Can someone give me a good biscuit recipe?
Go to allrecipes.com... they have a bunch of different ones there.Can someone give me a good biscuit recipe?
THE BISCUIT
8oz all purpose flour
8oz pastry flour
1 tsp salt
11/2 sugar
1/2 tsp baking powder
7oz butter (room temp/cool)
13oz buttermilk
Sift all dry ingredients in a large mixing bowl, then add the butter until it looks like coarse cornmeal. Next add the buttermilk and work it until it forms a dough, (do not over mix).
Transfer to a flat work area, heres what needs to be done if you want ';real'; and flaky biscuits. With a rolling pin, roll out in to sheet a 1/2'; thick and then fold half of it on to its self, turn 90deg. and do it again. Do that 12 times to form the layers. Than roll out to a 1/2 sheet and cut the shapes out (cut straight down, do not twist) or it wont rise correctly. Tray up and bake at 425 for 12-15 minutes.
It look like a lot of work but, this is the real method for biscuits, once you have it, you have it!! Hope this helps.
Cream Cheese Biscuits
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Baked Goods/Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cream cheese
1/2 pound unsalted butter
1/2 teaspoon salt
2 cups flour
Combine cream cheese and butter in a mixer bowl. Beat until well
blended. Add salt and flour; mix well. Roll out to a thickness of 1/4-inch.
Cut into 2-inch rounds. Place on a buttered baking sheet. Bake at 375掳 for
10-12 minutes, until golden.
- - - - - - - - - - - - - - - - - -
Red Lobster's Cheddar Bay Biscuits II
Recipe By :Todd Wilbur
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits Breads/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Bisquick baking mix
1 cup finely-grated cheddar cheese
3/4 cup whole milk
2 tablespoons butter -- melted
1/8 teaspoon garlic powder
=== FOR BRUSHING ON TOP ===
1/4 cup butter -- melted
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1 dash salt
Preheat your oven to 400 degrees.
Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that
has been melted in the microwave, and 1/8 teaspoon garlic powder in a
medium bowl. Mix until well-combined. Drop approximately 1/4-cup portions
of the dough onto an ungreased cookie sheet.
Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and
salt. Brush this mixture over the tops of each unbaked biscuit. Bake for
14 to 16 minutes or until the tops of the biscuits begin to turn light
brown. Serve warm.
This recipe yields 1 dozen biscuits.
Comments: Order an entree from America's largest seafood restaurant chain
and you'll get a basket of some of the planet's tastiest cheese biscuits
served up on the side. For many years this recipe has been the top
requested clone recipe on the Internet; especially here on the Top Secret
Recipes site. Several versions are floating around, including one that was
printed right on the Bisquick box. If you've tried some of these other
clones and found them to be a little ';off'; from the real thing, you should
enjoy this easy-to-bake TSR version that'll fool even the biggest Red
Lobster freaks.
Source:
';Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com';
S(Formatted for MC6):
';09-21-2001 by Joe Comiskey - jcomiskey@krypto.net';
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 6g Fat (90.9% calories
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 18mg
Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
Ingredients for Buttermilk Biscuits
1 quart flour
2 tablespoonfuls vegetable shortening
1 teaspoonful salt
1 teaspoonful baking soda
1 teaspoonful baking power
1 egg
戮 pint buttermilk
Instructions
Sift flour, baking powder, salt, and sugar together, then rub in vegetable shortening with finger tips, add egg well beaten, and soda mixed with milk.
Dough should be soft and little more milk can be added if needed.
Roll out lightly and handle as little as possible.
Cut with biscuit cutter, lay on baking sheet and bake at 375 ten minutes or till golden.
I've got a great boomerang biscuit recipe I picked up late one night watching Saturday Night Live, would that count?
Seriously, google Paula Dean from the Food Network, she has some outstanding recipes for southern cooking.
Can I use soy milk instead of regular milk in my biscuit recipe?
Betty crocker stir-and-roll biscuits.Can I use soy milk instead of regular milk in my biscuit recipe?
Why not be daring and give it a try?Can I use soy milk instead of regular milk in my biscuit recipe?
Blech Report Abuse
yes
since soy milk doesnt have the high fat count that milk does, you can probably use it if you increase the fat. but i dont know for sure cause i never tried it. give it a try...the worst that can happen is that they come out hard as rocks and dont rise well.
try it.
whats the worse that can happen apart from giving evry1 food poisoning fcuk it av a go!!!
Why not be daring and give it a try?Can I use soy milk instead of regular milk in my biscuit recipe?
Blech Report Abuse
yes
since soy milk doesnt have the high fat count that milk does, you can probably use it if you increase the fat. but i dont know for sure cause i never tried it. give it a try...the worst that can happen is that they come out hard as rocks and dont rise well.
try it.
whats the worse that can happen apart from giving evry1 food poisoning fcuk it av a go!!!
What is semolina? I often see it with the ingredients listed on Plain Biscuits Recipes?
Just wondered what is semolina? I see it sometimes in some recipes for biscuits. thanks!What is semolina? I often see it with the ingredients listed on Plain Biscuits Recipes?
Semolina is a very finely-grained wheat flour which is primarily used in pasta.
Semolina is a very finely-grained wheat flour which is primarily used in pasta.
I need a biscuit recipe that you have made and you know that they rise up fluffy or flakey.?
Can not have yeast. These are for a 4-H project and they can not use bisquick or something similar that is pre-made. They must be rolled out and not drop style.I need a biscuit recipe that you have made and you know that they rise up fluffy or flakey.?
Hey hon- Im a chef and this is from my recipe book from school (it's awesome)
Ur using biscuit method =1. combine dry ingred. %26amp; cut in fat. 2.combine liquid ingred. 3.add dry %26amp; liquid and mix to combine. 4.if need,knead lightly.
1Ib 4oz bread flour
1Ib 4oz pastry flour
.75 oz salt
2 oz sugar
2.5 oz baking powder
14 oz shorting (reg or butter)
1Ib 10 oz milk
yield 5Ib 5oz bake at 425F about 15 min
You can use buttermilk for reg milk to make buttermilk biscuits.
Add 12 oz of graded chedder cheese to dry ingred. for cheesy.
Add 5 oz of parsley for herb.
hope it helps.I need a biscuit recipe that you have made and you know that they rise up fluffy or flakey.?
2 cups of self rising flour
1/2 cup of shortening
2 tsp baking powder
just enough milk to make it into a workable dough.
The trick to flakey biscuits is not to overwork the dough. Mix the flour and shortening with a fork or pastry blender then add the milk.
Bake at 400 until golden brown. (about 12 min)
http://www.healthymenumailer.com
Baking Powder Biscuit Recipe
2 cups of sifted pastry flour
2 to 4 tablespoonfuls shortening
4 level teaspoonfuls of baking powder
1/2 to 2/3 cup of milk or water
1/2 teaspoonful of salt
Pass together through a sieve, three times, the flour, salt and baking powder. With a knife or the tips of the fingers work in the shortening; add the liquid a little at a time, mixing it with a knife meanwhile to a soft dough, but one that can be handled. Turn the dough on to a floured board, turn it with the knife until lightly floured, then knead with the hands slightly, to get it into a smooth mass; pat with the rolling pin and roll into a sheet about three-fourths an inch thick; cut into rounds; set these close together in a buttered pan and bake from fifteen to twenty minutes. White flour, or half white and half entire wheat or Graham flour or rye meal, may be used. The recipe makes from twelve to sixteen biscuits, according to size.
Almost any type of biscuit recipe will be fluffy and flaky if the dough isn't handled too much - actually the less handling, the better. Another thing I do is to bake them at 475 - 500 degrees F - the super hot oven causes them to rise higher than a lower temperature would. Just remember to keep an eye on them while baking because they will get brown faster than the baking time called for in the recipe.
PS - good luck with your project :-)
I got this recipe from a small free recipe book from KFC. Cant get any better biscuits than this!! Yummm
1 1/2 cups unsifted flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
Preheat oven to 425. Sift into mixing bowl flour, salt, sugar and baking powder.
Make a nest in the flour mix and add milk.
Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
Add milk - if needed - to form, and mix.
Turn onto floured board, and knead gently 6 to 8 times.
Pat dough to 1/2'; thickness.
Cut into biscuits.
Place on baking sheet and brown in oven 10-13 minutes.
Hey hon- Im a chef and this is from my recipe book from school (it's awesome)
Ur using biscuit method =1. combine dry ingred. %26amp; cut in fat. 2.combine liquid ingred. 3.add dry %26amp; liquid and mix to combine. 4.if need,knead lightly.
1Ib 4oz bread flour
1Ib 4oz pastry flour
.75 oz salt
2 oz sugar
2.5 oz baking powder
14 oz shorting (reg or butter)
1Ib 10 oz milk
yield 5Ib 5oz bake at 425F about 15 min
You can use buttermilk for reg milk to make buttermilk biscuits.
Add 12 oz of graded chedder cheese to dry ingred. for cheesy.
Add 5 oz of parsley for herb.
hope it helps.I need a biscuit recipe that you have made and you know that they rise up fluffy or flakey.?
2 cups of self rising flour
1/2 cup of shortening
2 tsp baking powder
just enough milk to make it into a workable dough.
The trick to flakey biscuits is not to overwork the dough. Mix the flour and shortening with a fork or pastry blender then add the milk.
Bake at 400 until golden brown. (about 12 min)
http://www.healthymenumailer.com
Baking Powder Biscuit Recipe
2 cups of sifted pastry flour
2 to 4 tablespoonfuls shortening
4 level teaspoonfuls of baking powder
1/2 to 2/3 cup of milk or water
1/2 teaspoonful of salt
Pass together through a sieve, three times, the flour, salt and baking powder. With a knife or the tips of the fingers work in the shortening; add the liquid a little at a time, mixing it with a knife meanwhile to a soft dough, but one that can be handled. Turn the dough on to a floured board, turn it with the knife until lightly floured, then knead with the hands slightly, to get it into a smooth mass; pat with the rolling pin and roll into a sheet about three-fourths an inch thick; cut into rounds; set these close together in a buttered pan and bake from fifteen to twenty minutes. White flour, or half white and half entire wheat or Graham flour or rye meal, may be used. The recipe makes from twelve to sixteen biscuits, according to size.
Almost any type of biscuit recipe will be fluffy and flaky if the dough isn't handled too much - actually the less handling, the better. Another thing I do is to bake them at 475 - 500 degrees F - the super hot oven causes them to rise higher than a lower temperature would. Just remember to keep an eye on them while baking because they will get brown faster than the baking time called for in the recipe.
PS - good luck with your project :-)
I got this recipe from a small free recipe book from KFC. Cant get any better biscuits than this!! Yummm
1 1/2 cups unsifted flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening
Preheat oven to 425. Sift into mixing bowl flour, salt, sugar and baking powder.
Make a nest in the flour mix and add milk.
Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
Add milk - if needed - to form, and mix.
Turn onto floured board, and knead gently 6 to 8 times.
Pat dough to 1/2'; thickness.
Cut into biscuits.
Place on baking sheet and brown in oven 10-13 minutes.
Can you substitute canola oil for shortening in a biscuit recipe?
Biscuits require solid shortning to be flaky. You cut it into the flour before the liquid is added. You can substitute margarine or butter. The baking powder is what makes them rise.Can you substitute canola oil for shortening in a biscuit recipe?
Please re-read your question. If you had asked about why biscuits rise I would have given you an a proper and dead accurate answer. You didn't do that ,you asked if you could substitute a liquid fat for a solid fat %26amp; I gave you the right answer.
BTW if layers won't separate max loft won't happen Report Abuse
Can you substitute canola oil for shortening in a biscuit recipe?
It should work alright, but your biscuits might not come out as flaky or light as they would have.
No. Use butter.
Yes, but remember the shortening will be in your stomach just like it is and it did'nt hurt your mother and dad.
no...the biscuits wouldn't rise
Yes, and it's healthier.
Absolutely not. You can use lard which makes great biscuits and pie crusts but you can't use oil.
Why? Because solid fats when properly incorporated into flour prohibit the formation of long gluten structures literally resulting in physically short strands of gluten -ergo the name shortening. A product with short gluten strands is a tender product .A product with long gluten strands is a chewy product- real pizza , great French bread.
You cannot achieve that kind of fat to flour incorporation using a liquid fat
You really shouldn.t. Biscuits usually require solid shortening (Crisco, lard,butter). If you substitute a solid with a liquid, you will have too much liquid in the recipe and the major impact is you would loose the leavening structure of the biscuits.Put biscuits in a hot oven 4oo degrees. What occurs now is when the shortening starts to melt, it produces steam which raises the biscuits to a nice height. Using a liquid, you would loose this and biscuit would come out like a brick.
Please re-read your question. If you had asked about why biscuits rise I would have given you an a proper and dead accurate answer. You didn't do that ,you asked if you could substitute a liquid fat for a solid fat %26amp; I gave you the right answer.
BTW if layers won't separate max loft won't happen Report Abuse
Can you substitute canola oil for shortening in a biscuit recipe?
It should work alright, but your biscuits might not come out as flaky or light as they would have.
No. Use butter.
Yes, but remember the shortening will be in your stomach just like it is and it did'nt hurt your mother and dad.
no...the biscuits wouldn't rise
Yes, and it's healthier.
Absolutely not. You can use lard which makes great biscuits and pie crusts but you can't use oil.
Why? Because solid fats when properly incorporated into flour prohibit the formation of long gluten structures literally resulting in physically short strands of gluten -ergo the name shortening. A product with short gluten strands is a tender product .A product with long gluten strands is a chewy product- real pizza , great French bread.
You cannot achieve that kind of fat to flour incorporation using a liquid fat
You really shouldn.t. Biscuits usually require solid shortening (Crisco, lard,butter). If you substitute a solid with a liquid, you will have too much liquid in the recipe and the major impact is you would loose the leavening structure of the biscuits.Put biscuits in a hot oven 4oo degrees. What occurs now is when the shortening starts to melt, it produces steam which raises the biscuits to a nice height. Using a liquid, you would loose this and biscuit would come out like a brick.
Easy biscuit recipe WITHOUT Baking POWDER or bisquick?
I have baking SODA, but not powder. I was going to make biscuits, sausage, and gravy, but I cant find a simple recipe without powder.Easy biscuit recipe WITHOUT Baking POWDER or bisquick?
APRICOT SPECIAL - try other dried fruit, peaches or prune.
makes 12
For the base
90g generous light brown sugar
75g cup plain flour
75g cold unsalted butter, cut in pieces
- preheat the oven to 180c. In mixing bowl, combine the brown sugar and flour. Cut in the butter until mixture resembles coarse breadcrumbs.
- transfer to 20cm square baking tin and press level. Bake for 15 minutes. Remove from the oven but leave the oven on.
For the topping
150g generous dried apricots
250ml water
grated rind of 1 lemon
65 g generous caster sugar
2 tsp cornflour
50g chopped walnuts
-combine the apricot and water in saucepan and simmer until soft, about 10 minutes. Strain the liquid and reserve. Chop the apricots.
- return the apricot to the saucepan and add the lemon rind, caster sugar, cornflour and 4tbsp of the soaking liquid. Cook for 1 minutes.
- cool slightly before spreading the topping over the base. Sprinkle over the walnuts and bake for 20 minutes more. Cool in the tin before cutting into bars.Easy biscuit recipe WITHOUT Baking POWDER or bisquick?
HOMEMADE BISCUIT MIX
Basic Mix:
4 cups all-purpose flour
2 cups cake flour
1/4 cup baking soda
1 1/2 teaspoons salt
1/2 lb. Crisco
Sift together flours, baking soda and salt. 1 well combined, cut in Crisco using paddle attachment of mixer.
Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.
Biscuits:
2 cups basic mix
7/8 cup milk or half and half
Measure 2 cups of basic mix into a bowl and stir in approximately 7/8 cup milk (or 1/2 c. plus 6 tablespoons) using a fork. For richer biscuits, use half and half, or mix cream with milk.
Turn out onto a lightly floured board and knead for approximately 30 seconds, being careful not to over work the dough.
Roll into a circle 1/2'; thick. Cut into biscuits using a floured biscuit cutter or slice into wedges. Place on a baking sheet.
Press centers of biscuits with thumb or the back of a spoon, and brush lightly with cream or milk.
Bake in a preheated 450掳F oven for 10 to 15 minutes.
Makes 10 to 12 large biscuits.
Check out this free cooking E-book, it might have what you're looking for.
2 c. sifted flour
1/4 c. shortening
1/2 tsp. soda
1/2 tsp. salt
3/4 c. buttermilk or 3/4 cup milk with 1 tsp lemon or vinegar
you must have an acid for the soda to work
Sift together the dry ingredients. Cut in shortening until like coarse meal. Make well in center of flour mixture. Add all the buttermilk at one stir, stir to make soft dough. Turn out on lightly floured board. Knead about 30 seconds. Pat or roll 1/2 inch thick. Cut with 2 inch cutter. Un greased sheet. Bake 450 for 12 minutes or lightly brown.
APRICOT SPECIAL - try other dried fruit, peaches or prune.
makes 12
For the base
90g generous light brown sugar
75g cup plain flour
75g cold unsalted butter, cut in pieces
- preheat the oven to 180c. In mixing bowl, combine the brown sugar and flour. Cut in the butter until mixture resembles coarse breadcrumbs.
- transfer to 20cm square baking tin and press level. Bake for 15 minutes. Remove from the oven but leave the oven on.
For the topping
150g generous dried apricots
250ml water
grated rind of 1 lemon
65 g generous caster sugar
2 tsp cornflour
50g chopped walnuts
-combine the apricot and water in saucepan and simmer until soft, about 10 minutes. Strain the liquid and reserve. Chop the apricots.
- return the apricot to the saucepan and add the lemon rind, caster sugar, cornflour and 4tbsp of the soaking liquid. Cook for 1 minutes.
- cool slightly before spreading the topping over the base. Sprinkle over the walnuts and bake for 20 minutes more. Cool in the tin before cutting into bars.Easy biscuit recipe WITHOUT Baking POWDER or bisquick?
HOMEMADE BISCUIT MIX
Basic Mix:
4 cups all-purpose flour
2 cups cake flour
1/4 cup baking soda
1 1/2 teaspoons salt
1/2 lb. Crisco
Sift together flours, baking soda and salt. 1 well combined, cut in Crisco using paddle attachment of mixer.
Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.
Biscuits:
2 cups basic mix
7/8 cup milk or half and half
Measure 2 cups of basic mix into a bowl and stir in approximately 7/8 cup milk (or 1/2 c. plus 6 tablespoons) using a fork. For richer biscuits, use half and half, or mix cream with milk.
Turn out onto a lightly floured board and knead for approximately 30 seconds, being careful not to over work the dough.
Roll into a circle 1/2'; thick. Cut into biscuits using a floured biscuit cutter or slice into wedges. Place on a baking sheet.
Press centers of biscuits with thumb or the back of a spoon, and brush lightly with cream or milk.
Bake in a preheated 450掳F oven for 10 to 15 minutes.
Makes 10 to 12 large biscuits.
Check out this free cooking E-book, it might have what you're looking for.
2 c. sifted flour
1/4 c. shortening
1/2 tsp. soda
1/2 tsp. salt
3/4 c. buttermilk or 3/4 cup milk with 1 tsp lemon or vinegar
you must have an acid for the soda to work
Sift together the dry ingredients. Cut in shortening until like coarse meal. Make well in center of flour mixture. Add all the buttermilk at one stir, stir to make soft dough. Turn out on lightly floured board. Knead about 30 seconds. Pat or roll 1/2 inch thick. Cut with 2 inch cutter. Un greased sheet. Bake 450 for 12 minutes or lightly brown.
What is your favourite never-fail biscuit recipe?
i am pregnant and baking like crazy.
i've baked everything i have a recipe for, and now desperately want to bake some cookies or biscuits for a friend of mine.
what is your all time favourite never-fail recipe?What is your favourite never-fail biscuit recipe?
Bojangles Biscuits recipe
2 cups self-rising flour
1 1/2 teaspoons baking powder
2 teaspoons confectioners' sugar
1/3 cup Crisco
1 cup buttermilk
Knead and roll out to about 1/2-inch thick. Cut and dip into warm, melted butter. Let set about 30 minutes on a baking sheet. Bake at 450 degrees F until lightly browned on top.
Cinnamon Biscuit Fans
You'll be a definite fan of these sweet cinnamon dessert biscuits that are baked in a muffin pan.
Makes:8 biscuits
Biscuits
2 cups Gold Medal庐 all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup firm butter or margarine
3/4 cup milk
3 tablespoons butter or margarine, softened
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
1. Heat oven to 425潞F. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
2. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
3. Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.
4. In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.What is your favourite never-fail biscuit recipe?
Pancetta Biscuits
Biscuits:
1/4 pound pancetta, diced
1 (8-ounce) box store bought biscuit mix
Buttermilk (in place of the liquid in the boxed biscuit mix recipe)
1/4 cup shredded Fontina
Cinnamon-sugar butter:
1/2 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
1 stick butter, at room temperature
To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.
In a large bowl, make the biscuits according to the box instructions, using buttermilk instead of the suggested liquid. Gently stir in the pancetta and the cheese.
Line a baking sheet with parchment paper. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions. Transfer to a wire rack to cool.
To make the Cinnamon-sugar Butter: Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Stir in the butter until well blended. Transfer to a serving bowl.
Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside.
The one on the Bisquik box. If you like them sweet, you can add cinnamon and cinnamon chips.figure
i've baked everything i have a recipe for, and now desperately want to bake some cookies or biscuits for a friend of mine.
what is your all time favourite never-fail recipe?What is your favourite never-fail biscuit recipe?
Bojangles Biscuits recipe
2 cups self-rising flour
1 1/2 teaspoons baking powder
2 teaspoons confectioners' sugar
1/3 cup Crisco
1 cup buttermilk
Knead and roll out to about 1/2-inch thick. Cut and dip into warm, melted butter. Let set about 30 minutes on a baking sheet. Bake at 450 degrees F until lightly browned on top.
Cinnamon Biscuit Fans
You'll be a definite fan of these sweet cinnamon dessert biscuits that are baked in a muffin pan.
Makes:8 biscuits
Biscuits
2 cups Gold Medal庐 all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup firm butter or margarine
3/4 cup milk
3 tablespoons butter or margarine, softened
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
1. Heat oven to 425潞F. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
2. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
3. Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.
4. In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.What is your favourite never-fail biscuit recipe?
Pancetta Biscuits
Biscuits:
1/4 pound pancetta, diced
1 (8-ounce) box store bought biscuit mix
Buttermilk (in place of the liquid in the boxed biscuit mix recipe)
1/4 cup shredded Fontina
Cinnamon-sugar butter:
1/2 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
1 stick butter, at room temperature
To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.
In a large bowl, make the biscuits according to the box instructions, using buttermilk instead of the suggested liquid. Gently stir in the pancetta and the cheese.
Line a baking sheet with parchment paper. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions. Transfer to a wire rack to cool.
To make the Cinnamon-sugar Butter: Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Stir in the butter until well blended. Transfer to a serving bowl.
Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside.
The one on the Bisquik box. If you like them sweet, you can add cinnamon and cinnamon chips.
Can I use Flora in a biscuit recipe?
The ingredients are:
-Plain flour
-Caster sugar
-Milk
-Butter
Will Flora margerine work instead of butter?Can I use Flora in a biscuit recipe?
Yes it will. The biscuits will taste different to if you'd used butter (less rich) but depending on your taste you might prefer it.Can I use Flora in a biscuit recipe?
Yes
Yes!
-Plain flour
-Caster sugar
-Milk
-Butter
Will Flora margerine work instead of butter?Can I use Flora in a biscuit recipe?
Yes it will. The biscuits will taste different to if you'd used butter (less rich) but depending on your taste you might prefer it.Can I use Flora in a biscuit recipe?
Yes
Yes!
What happens if I don't use cream of tartar in a biscuit recipe?
thanksWhat happens if I don't use cream of tartar in a biscuit recipe?
When cream of tartar is used in a recipe with baking soda, it works like a double-acting baking powder. If cream of tartar is not available, substitute baking powder for both the baking soda and cream of tartar called for in the recipe. Use 1 teaspoon baking powder for every 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
Good Luck!What happens if I don't use cream of tartar in a biscuit recipe?
i think using cream of tartar the biscuit will give good taste
nothing, most people use all purpose flour, lard, and milk.
When cream of tartar is used in a recipe with baking soda, it works like a double-acting baking powder. If cream of tartar is not available, substitute baking powder for both the baking soda and cream of tartar called for in the recipe. Use 1 teaspoon baking powder for every 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.
Good Luck!What happens if I don't use cream of tartar in a biscuit recipe?
i think using cream of tartar the biscuit will give good taste
nothing, most people use all purpose flour, lard, and milk.
Could someone give me a good dinner roll or biscuit recipe?
I'm looking for a good one to make for Thanksgiving dinner.Could someone give me a good dinner roll or biscuit recipe?
BUTTERMILK BISCUITS
2 1/2 c. self-rising flour
1/4 c. shortening or lard
1 c. buttermilk
Put flour into medium size bowl and cut in the lard until completely blended. Slowly add milk, just until dry mixture is moistened. Roll out on floured surface and cut with cutter or roll with hands (to desired size) and place on a seasoned cast iron flat griddle. Bake at 350 degrees for about 10 minutes or until tops starts to brown. Butter and eat while hot.Could someone give me a good dinner roll or biscuit recipe?
Crescent rolls are GREAT. They are easy to cook. You can buy them at the store.All you do is unroll them out the container.They already taste buttered and all.
bisquick mix in cheddar cheese and roasted garlic and mix with milk till mushy and chunky drop on a greased pan sprayed with pam and bake in oven for 15 - 20 mins till golden brown they are so delicious ur family will never want to stop eating them
BUTTERMILK BISCUITS
2 1/2 c. self-rising flour
1/4 c. shortening or lard
1 c. buttermilk
Put flour into medium size bowl and cut in the lard until completely blended. Slowly add milk, just until dry mixture is moistened. Roll out on floured surface and cut with cutter or roll with hands (to desired size) and place on a seasoned cast iron flat griddle. Bake at 350 degrees for about 10 minutes or until tops starts to brown. Butter and eat while hot.Could someone give me a good dinner roll or biscuit recipe?
Crescent rolls are GREAT. They are easy to cook. You can buy them at the store.All you do is unroll them out the container.They already taste buttered and all.
bisquick mix in cheddar cheese and roasted garlic and mix with milk till mushy and chunky drop on a greased pan sprayed with pam and bake in oven for 15 - 20 mins till golden brown they are so delicious ur family will never want to stop eating them
Looking for a Southern Biscuit recipe?
Love Southern cooking but I can't find a recipe for a southern biscuit nice and fluffy more recipes just aren't as good as you can eat in the southern states.Looking for a Southern Biscuit recipe?
Great Southern Biscuits!!!
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup shortening
1 cup whole milk
Preheat the oven to 450 degrees F
In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky.
Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands. Let the dough rest for a minute or two.
With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don't over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about 1/2 inch thickness.
Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.
Easy to make and great to eat!
Hope this helps..Looking for a Southern Biscuit recipe?
SOUTHERN BISCUITS
2 c. all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
2/3 c. milk
Mix dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk, add to flour mixture all at once. Stir until flour follows fork around bowl. Turn on lightly floured surface. Knead and roll about 20 times. Roll dough to 3/4 inch thickness. Press cutter straight down. Do not twist. Place on ungreased baking sheet. Bake in 450 degree oven for 10- 14 minutes or until golden brown.
Southern Biscuits:
2 cups flour
3/4 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
4 Tbsp. shortening
1 cup buttermilk
Mix all the dry ingredients together. then cut in the shortening. add liquid and mix into a soft dough. roll out 1/2 inch thick and cut with a biscuit cutter. grease pan and bake at 425* for 15 minutes. These biscuits are delicious. If you don't have buttermilk you can mix 1 cup of milk with 1 Tbsp. white vinegar.
Either go to foodnetwork.com and look at Paul Dean's site or
Search for Paul Dean on the web I have seen her make biscuit's on her show quite a few times.
Buttermilk Biscuit Recipe
!
INGREDIENTS:
2 cups buttermilk
1 pk yeast
1 cup warm water
3/4 cups vegetable oil
1/4 cup sugar
4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. salt
5 cups or more all-purpose flour(please don't use self-rising)
PREPARATION:
Preheat oven to 350 degrees. Need a large bowl with a lid. Dissolve yeast in warm water. Mix yeast mixture, buttermilk, sugar, and oil in a large bowl. Mix. Add baking powder, soda, salt and flour.
SOUTHERN BISCUITS
1 c. sifted self-rising flour
1/2 c. sweet milk
2 tbsp. mayonnaise (I use Hellmann's)
Grease bottoms of cupcake pans. Put all ingredients in bowl and beat until mixed. Pour into cupcake pans and bake 400 degrees for about 12 minutes until done.
try these there are a few see which ones you like good luck
Great Southern Biscuits!!!
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup shortening
1 cup whole milk
Preheat the oven to 450 degrees F
In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky.
Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands. Let the dough rest for a minute or two.
With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don't over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about 1/2 inch thickness.
Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.
Easy to make and great to eat!
Hope this helps..Looking for a Southern Biscuit recipe?
SOUTHERN BISCUITS
2 c. all-purpose flour
1 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 beaten egg
2/3 c. milk
Mix dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk, add to flour mixture all at once. Stir until flour follows fork around bowl. Turn on lightly floured surface. Knead and roll about 20 times. Roll dough to 3/4 inch thickness. Press cutter straight down. Do not twist. Place on ungreased baking sheet. Bake in 450 degree oven for 10- 14 minutes or until golden brown.
Southern Biscuits:
2 cups flour
3/4 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
4 Tbsp. shortening
1 cup buttermilk
Mix all the dry ingredients together. then cut in the shortening. add liquid and mix into a soft dough. roll out 1/2 inch thick and cut with a biscuit cutter. grease pan and bake at 425* for 15 minutes. These biscuits are delicious. If you don't have buttermilk you can mix 1 cup of milk with 1 Tbsp. white vinegar.
Either go to foodnetwork.com and look at Paul Dean's site or
Search for Paul Dean on the web I have seen her make biscuit's on her show quite a few times.
Buttermilk Biscuit Recipe
!
INGREDIENTS:
2 cups buttermilk
1 pk yeast
1 cup warm water
3/4 cups vegetable oil
1/4 cup sugar
4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. salt
5 cups or more all-purpose flour(please don't use self-rising)
PREPARATION:
Preheat oven to 350 degrees. Need a large bowl with a lid. Dissolve yeast in warm water. Mix yeast mixture, buttermilk, sugar, and oil in a large bowl. Mix. Add baking powder, soda, salt and flour.
SOUTHERN BISCUITS
1 c. sifted self-rising flour
1/2 c. sweet milk
2 tbsp. mayonnaise (I use Hellmann's)
Grease bottoms of cupcake pans. Put all ingredients in bowl and beat until mixed. Pour into cupcake pans and bake 400 degrees for about 12 minutes until done.
try these there are a few see which ones you like good luck
Can anyone tell me a really yummy cheese biscuit recipe?
It's for thanks giving (Canada) alot of recipes I've been searching say I need dry mustard, which I don't have. Same with yeast but I don't know if I need that. ThanksCan anyone tell me a really yummy cheese biscuit recipe?
Cheddar Cheese Biscuits
Servings: Makes About 10.
Ingredients:
2 cups all purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon pepper
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 1/4 cups grated extra-sharp cheddar cheese
1 cup (about) cold buttermilk
1 egg beaten with 1 tablespoon milk (glaze)
Poppy seeds
Preparation:
Preheat oven to 400掳F. Combine first 6 ingredients in processor and blend. Add butter and cut in, using on/off turns, until fine meal forms. Transfer to large bowl. Mix in cheese. (Can be prepared 4 hours ahead. Cover and chill.)
Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns. Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter, cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits. Transfer biscuits to ungreased cookie sheet. Brush biscuits with egg glaze and sprinkle with poppy seeds. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.
Spicy Cheese Biscuits
Servings: Makes 9 Biscuits.
Ingredients:
3 1/2 cups all purpose flour
2 tablespoons baking powder
1 tablespoon sugar
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 cup grated sharp cheddar cheese
1 cup grated sharp Romano cheese
2/3 cup chilled vegetable shortening cut into small pieces
1 1/4 cups chilled buttermilk
Preparation:
Preheat oven to 450掳F. Butter large baking sheet. Sift first 5 ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in with fingertips until mixture resembles coarse meal. Add buttermilk, stirring until dough begins to form clumps.
Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch-thickness. Using 3-inch-diameter biscuit cutter, cut out biscuits. Gather dough scraps; roll out to 3/4-inch-thickness. Cut out additional biscuits. Transfer biscuits to prepared baking sheet. Bake until puffed and golden brown, about 15 minutes. Serve warm.
hope these help. enjoy.Can anyone tell me a really yummy cheese biscuit recipe?
I've tried it myself. Is so good. Hey, Happy thanksgiving. I am in Alberta.
Art Smith's Goat Cheese Drop Biscuits
Created by Chef Art Smith
INGREDIENTS
2 cups self-rising flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. (2 ounces) cold butter
4 Tbsp. (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated parmesan cheese
Preheat your oven to 425掳. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14鈥?6 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Easy Cheesey Biscuits
2 cups flour
3 tsp baking powder
1/2 tsp salt
3/4 cup grated Cheddar cheese
4 Tbs shortening
1 cup milk or buttermilk or sour milk
Mix together the flour, baking powder and salt. Add the cheese and mix that a bit. Add the shortening and mix in (or cut in if you're doing it properly by hand) until well mixed. Add the milk all at once and mix just until moistened.
Drop by soup spoonfuls onto a cookie sheet. You should be able to make 9 or 10 good sized biscuits from this.
Bake at 450 for 15-20 minutes.
For an added taste you can melt some butter with garlic powder and brush it over the tops while still warm.
Ingredients:
6 oz. (150g) plain flour
pinch salt and pepper
4 oz. (100g) margerine
4 oz. (100g) strong cheese, finely grated
1 egg, beate, to bind nd glaze
salt and pepper
Cooking Instructions:
Pre-heat oven to 400F, Gas Mark 6, 200C
Sieve the flour, salt, pepper together
Rub the margarine into the flour and add the grated cheese
Add sufficint beaten egg to form a pliable dough
Roll out the pastry an eighth of an inch(3mm) thick
Cut out the biscuits using a 2 inch (5 cm.)Cutter
Place on a baking tray , prick well and glaze with the beaten egg
Bake on the top and middle shelves of a pre-heated oven for 10-12 minutes
Serve as they are or decorated with a cream cheese and pineapple topping
heres one me and my daughter really love
CHEDDAR CHEESE BISCUITS
2 cups bisquick baking mix
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/4 cup butter, melted
1/4 teaspoon garlic powder
Heat oven to 450. Mix baking mix, milk, %26amp; cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 - 10 minutes or until golden brown.
Mix butter %26amp; garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12.
This is an American recipe, and I never heard of putting mustard into biscuits. (Yuck.) This is a Southern recipe.
Here's how I make them:
Cheese Buscuits
2 cups self-rising flour
1 teaspoon baking powder
1/3 cup butter flavored Crisco
1 cup grated cheddar cheese
1/2 cup milk
1/2 cup sour cream
Topping:
1 stick melted butter
2 cloves crushed garlic
Preheat oven to 350 degrees. Mix flour, baking powder together using a fork; cut in Crisco until it resembles cornmeal. Add cheese. Stir in milk and sour cream together until just blended. Do not over-stir as it will make the biscuits tough. Use a 1/4 cup measuring cup to scoop and drop onto well-greased cookie sheet. Bake for 12 to 15 minutes.
Heat the butter and crushed garlic together in a saucepan, being sure not to heat too long or butter will separate. Then spread this over the biscuits when they come out of the oven.
Cheddar Cheese Biscuits
Servings: Makes About 10.
Ingredients:
2 cups all purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon pepper
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 1/4 cups grated extra-sharp cheddar cheese
1 cup (about) cold buttermilk
1 egg beaten with 1 tablespoon milk (glaze)
Poppy seeds
Preparation:
Preheat oven to 400掳F. Combine first 6 ingredients in processor and blend. Add butter and cut in, using on/off turns, until fine meal forms. Transfer to large bowl. Mix in cheese. (Can be prepared 4 hours ahead. Cover and chill.)
Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns. Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter, cut out biscuits. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits. Transfer biscuits to ungreased cookie sheet. Brush biscuits with egg glaze and sprinkle with poppy seeds. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.
Spicy Cheese Biscuits
Servings: Makes 9 Biscuits.
Ingredients:
3 1/2 cups all purpose flour
2 tablespoons baking powder
1 tablespoon sugar
2 teaspoons cayenne pepper
1/2 teaspoon salt
1 cup grated sharp cheddar cheese
1 cup grated sharp Romano cheese
2/3 cup chilled vegetable shortening cut into small pieces
1 1/4 cups chilled buttermilk
Preparation:
Preheat oven to 450掳F. Butter large baking sheet. Sift first 5 ingredients twice into medium bowl. Mix in cheeses. Add shortening; rub in with fingertips until mixture resembles coarse meal. Add buttermilk, stirring until dough begins to form clumps.
Turn dough out onto lightly floured surface; knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch-thickness. Using 3-inch-diameter biscuit cutter, cut out biscuits. Gather dough scraps; roll out to 3/4-inch-thickness. Cut out additional biscuits. Transfer biscuits to prepared baking sheet. Bake until puffed and golden brown, about 15 minutes. Serve warm.
hope these help. enjoy.Can anyone tell me a really yummy cheese biscuit recipe?
I've tried it myself. Is so good. Hey, Happy thanksgiving. I am in Alberta.
Art Smith's Goat Cheese Drop Biscuits
Created by Chef Art Smith
INGREDIENTS
2 cups self-rising flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. (2 ounces) cold butter
4 Tbsp. (2 ounces) goat cheese
1 cup (8 ounces) buttermilk
Extra butter to grease pan and top biscuits
1/4 cup grated parmesan cheese
Preheat your oven to 425掳. Place one 10-inch cast iron pan into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of butter into it. When the butter has melted, drop 1/4 cupfuls of batter into the pan, (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14鈥?6 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Easy Cheesey Biscuits
2 cups flour
3 tsp baking powder
1/2 tsp salt
3/4 cup grated Cheddar cheese
4 Tbs shortening
1 cup milk or buttermilk or sour milk
Mix together the flour, baking powder and salt. Add the cheese and mix that a bit. Add the shortening and mix in (or cut in if you're doing it properly by hand) until well mixed. Add the milk all at once and mix just until moistened.
Drop by soup spoonfuls onto a cookie sheet. You should be able to make 9 or 10 good sized biscuits from this.
Bake at 450 for 15-20 minutes.
For an added taste you can melt some butter with garlic powder and brush it over the tops while still warm.
Ingredients:
6 oz. (150g) plain flour
pinch salt and pepper
4 oz. (100g) margerine
4 oz. (100g) strong cheese, finely grated
1 egg, beate, to bind nd glaze
salt and pepper
Cooking Instructions:
Pre-heat oven to 400F, Gas Mark 6, 200C
Sieve the flour, salt, pepper together
Rub the margarine into the flour and add the grated cheese
Add sufficint beaten egg to form a pliable dough
Roll out the pastry an eighth of an inch(3mm) thick
Cut out the biscuits using a 2 inch (5 cm.)Cutter
Place on a baking tray , prick well and glaze with the beaten egg
Bake on the top and middle shelves of a pre-heated oven for 10-12 minutes
Serve as they are or decorated with a cream cheese and pineapple topping
heres one me and my daughter really love
CHEDDAR CHEESE BISCUITS
2 cups bisquick baking mix
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/4 cup butter, melted
1/4 teaspoon garlic powder
Heat oven to 450. Mix baking mix, milk, %26amp; cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 - 10 minutes or until golden brown.
Mix butter %26amp; garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12.
This is an American recipe, and I never heard of putting mustard into biscuits. (Yuck.) This is a Southern recipe.
Here's how I make them:
Cheese Buscuits
2 cups self-rising flour
1 teaspoon baking powder
1/3 cup butter flavored Crisco
1 cup grated cheddar cheese
1/2 cup milk
1/2 cup sour cream
Topping:
1 stick melted butter
2 cloves crushed garlic
Preheat oven to 350 degrees. Mix flour, baking powder together using a fork; cut in Crisco until it resembles cornmeal. Add cheese. Stir in milk and sour cream together until just blended. Do not over-stir as it will make the biscuits tough. Use a 1/4 cup measuring cup to scoop and drop onto well-greased cookie sheet. Bake for 12 to 15 minutes.
Heat the butter and crushed garlic together in a saucepan, being sure not to heat too long or butter will separate. Then spread this over the biscuits when they come out of the oven.
Catbandini, does your family have a biscuit recipe for 100 biscuits in the star of the sea cookbook???
The recipe was my great grandmothers and that is the last known copy of it. In the 1990 or 1991 star of the sea cook book...Please helpCatbandini, does your family have a biscuit recipe for 100 biscuits in the star of the sea cookbook???
I would think that you could try calling the school and asking if they have a copy of that book in their library, if they do then you can copy the recipe.figure
I would think that you could try calling the school and asking if they have a copy of that book in their library, if they do then you can copy the recipe.
Why are my biscuits always flat and has a sharp taste ?Does anyone have a biscuit recipe that rises fluffy ?
they taste like too much baking powder, but does not rise or brown completely.Why are my biscuits always flat and has a sharp taste ?Does anyone have a biscuit recipe that rises fluffy ?
The recipe by Chris M has WAY too much baking powder. It should be no more than 1T BP for two cups flour and even that is a lot.
Post your recipe so we can tell what you are doing wrong. Are they drop biscuits?Why are my biscuits always flat and has a sharp taste ?Does anyone have a biscuit recipe that rises fluffy ?
Make sure your baking powder is still good by taking 1/3 c hot water and mixing in 1 tsp baking powder. If it is good, it should fizz and have fine bubbles. I suspect part of the problem with the biscuits not rising is that your baking powder is no good.
Secondly, you only need to be using 1 1/2 to 2 teaspoons baking powder.
Thirdly, mix ingredients just until combined and knead only 4 or 5 times before rolling and cutting biscuits. If you overwork the dough, the biscuits will be hard and tough instead of light and fluffy.
HOMEMADE BISCUIT MIX
Basic Mix:
4 cups all-purpose flour
2 cups cake flour
1/4 cup baking powder
1 1/2 teaspoons salt
1/2 lb. Crisco
Sift together flours, baking powder and salt. 1 well combined, cut in Crisco using paddle attachment of mixer.
Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.
Biscuits:
2 cups basic mix
7/8 cup milk or half and half
Measure 2 cups of basic mix into a bowl and stir in approximately 7/8 cup milk (or 1/2 c. plus 6 tablespoons) using a fork. For richer biscuits, use half and half, or mix cream with milk.
Turn out onto a lightly floured board and knead for approximately 30 seconds, being careful not to over work the dough.
Roll into a circle 1/2'; thick. Cut into biscuits using a floured biscuit cutter or slice into wedges. Place on a baking sheet.
Press centers of biscuits with thumb or the back of a spoon, and brush lightly with cream or milk.
Bake in a preheated 450掳F oven for 10 to 15 minutes.
Makes 10 to 12 large biscuits.
Submitted by: CM
Your recipe looks fine
Your problem may be that you're mixing your dough too much. All you need to do is combine your wet ingredients with your dry and don't worry if it's still lumpy, let it sit for five minutes and it will look fine. also you really don't need to knead your dough very much because if you do then they won't bake very well
Three things...
1. Make sure your baking powder is fresh
2. Don't handle the dough too much. That will make it like a rock in a heartbeat.
3. Put the sheet pan with the biscuits on the top rack of the oven. They'll brown there.
Note: your oven may not be calibrated correctly. Get a cheap oven thermometer and hang it from a rack. You should be able to read it from the window with the door closed. If you have the oven on say.... 375 degrees and the thermometer reads 360 then you know you need to set the temp 15 degrees higher.
Aside from that....... get a new biscuit recipe! lol
To make them really rise, use yogurt in place of the fat or oil.
For truly luxurious biscuits, replace the fat with whipping cream and the milk with yogurt.
Valerie Davis
http://cookingsharp.blogspot.com/
The recipe by Chris M has WAY too much baking powder. It should be no more than 1T BP for two cups flour and even that is a lot.
Post your recipe so we can tell what you are doing wrong. Are they drop biscuits?Why are my biscuits always flat and has a sharp taste ?Does anyone have a biscuit recipe that rises fluffy ?
Make sure your baking powder is still good by taking 1/3 c hot water and mixing in 1 tsp baking powder. If it is good, it should fizz and have fine bubbles. I suspect part of the problem with the biscuits not rising is that your baking powder is no good.
Secondly, you only need to be using 1 1/2 to 2 teaspoons baking powder.
Thirdly, mix ingredients just until combined and knead only 4 or 5 times before rolling and cutting biscuits. If you overwork the dough, the biscuits will be hard and tough instead of light and fluffy.
HOMEMADE BISCUIT MIX
Basic Mix:
4 cups all-purpose flour
2 cups cake flour
1/4 cup baking powder
1 1/2 teaspoons salt
1/2 lb. Crisco
Sift together flours, baking powder and salt. 1 well combined, cut in Crisco using paddle attachment of mixer.
Store in refrigerator for up to one month. Can be used as a substitute whenever biscuit mix is called for in a recipe.
Biscuits:
2 cups basic mix
7/8 cup milk or half and half
Measure 2 cups of basic mix into a bowl and stir in approximately 7/8 cup milk (or 1/2 c. plus 6 tablespoons) using a fork. For richer biscuits, use half and half, or mix cream with milk.
Turn out onto a lightly floured board and knead for approximately 30 seconds, being careful not to over work the dough.
Roll into a circle 1/2'; thick. Cut into biscuits using a floured biscuit cutter or slice into wedges. Place on a baking sheet.
Press centers of biscuits with thumb or the back of a spoon, and brush lightly with cream or milk.
Bake in a preheated 450掳F oven for 10 to 15 minutes.
Makes 10 to 12 large biscuits.
Submitted by: CM
Your recipe looks fine
Your problem may be that you're mixing your dough too much. All you need to do is combine your wet ingredients with your dry and don't worry if it's still lumpy, let it sit for five minutes and it will look fine. also you really don't need to knead your dough very much because if you do then they won't bake very well
Three things...
1. Make sure your baking powder is fresh
2. Don't handle the dough too much. That will make it like a rock in a heartbeat.
3. Put the sheet pan with the biscuits on the top rack of the oven. They'll brown there.
Note: your oven may not be calibrated correctly. Get a cheap oven thermometer and hang it from a rack. You should be able to read it from the window with the door closed. If you have the oven on say.... 375 degrees and the thermometer reads 360 then you know you need to set the temp 15 degrees higher.
Aside from that....... get a new biscuit recipe! lol
To make them really rise, use yogurt in place of the fat or oil.
For truly luxurious biscuits, replace the fat with whipping cream and the milk with yogurt.
Valerie Davis
http://cookingsharp.blogspot.com/
Who knows any good biscuit recipes?
Yummy ones please :)Who knows any good biscuit recipes?
I've got a 5 different recipes for you...I love to cook ;-}
~Everyday Biscuits~
Ingredients:
1 c. flour
1/4 t. salt
2 t. baking powder
1/4 c. Crisco
1/2 c. milk
Directions:
1. Mix flour, salt and baking powder.
2. Cut in Crisco until mixture resembles corn meal.
3. Stir in milk.
4. Let stand approximately 1 minute.
5. Knead a few times on a floured board.
6. Roll out and cut with biscuit cutter. (Use a juice glass if you don't have a biscuit cutter.)
7. Place on greased baking sheet.
8. Bake in preheated 400 degree F. oven until light brown.
Baking time varies with the size and thickness of biscuits.
Yields approximately 12 2-inch biscuits.
~Flaky Quick Biscuits~
Ingredients:
1/2 c. Crisco
2 c. Pioneer biscuit mix
2/3 c. milk
Directions:
1. Cut Crisco into biscuit mix.
2. Add milk and mix well.
3. Dough will be soft and sticky.
4. Spoon out onto well-floured board.
5. Sprinkle top of dough with flour.
6. Flatten with hands to about 1/2 inch thick.
7. Cut with floured biscuit cutter.
8. Place on greased baking sheet.
9. Bake in preheated 450 degree F. oven for 15 minutes.
Yields 16 biscuits.
~Williamsburg Biscuits~
Ingredients:
1/2 lb. sharp Cheddar cheese
1/2 lb. butter
2 %26amp; 1/8 cups flour
1/2 t. salt
1/2 t. paprika
Powdered sugar
Wax paper
Directions:
1. Cream the cheese (leave out overnight and cheese will cream like the butter.)
2. Beat in butter.
3. Add next 3 ingredients.
4. Drop from small spoon on greased baking sheet.
5. Bake in preheated 450 degree F. oven for 7-8 minutes.
6. Sprinkle powdered sugar on waxed paper.
7. Place biscuits on paper and sprinkle with sugar.
8. Serve hot.
Yields 50 biscuits.
Note: These may be prepared several days in advance.
Freezes well.
~Beer Biscuits~
Ingredients:
4 c. biscuit mix
2 T. sugar
1 12-ounce can cold beer
Directions:
1. Combine biscuit mix with sugar.
2. Add cold beer; let stand 15 minutes.
3. Grease muffin tins and fill 2/3 full.
4. Bake in preheated 400 degree F. oven about 15 minutes.
Comment: Simple, simple, simple. You will be a hero!
~Bob's Biscuits~
Ingredients:
1 c. flour
1/2 t. salt
1/2 t. baking soda
1 T. baking powder
1 c. buttermilk
1 T. vegetable oil
Wax paper
Directions:
1. Mix dry ingredients.
2. Add vegetable oil and enough buttermilk to wet mixture inside and out.
3. Sprinkle a little flour on wax paper and spread; place dough mixture on wax paper and pat down lightly.
4. Place biscuits on greased baking sheet.
5. Cook in upper or middle level of preheated 425 degree F. oven for 10-12 minutes or until slightly golden color.
Yields about 10 average-sized biscuits.
!!! Good Luck %26amp; Happy Baking!!!Who knows any good biscuit recipes?
If you like Southern-style biscuits, here's a good recipe...
Ingredients
1 cup skim milk
1 tablespoon freshly squeezed lemon juice
9 1/4 ounces all-purpose flour, plus extra for rolling
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 ounce unsalted butter, chilled
2 tablespoons shortening
Directions
Preheat the oven to 450 degrees.
Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)
Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
Makes about 12 3-inch (7.5 cm) biscuits.
Recipe:
2 1/2 cups (325 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon (14 grams) granulated white sugar (optional)
1/2 cup (113 grams) cold unsalted butter, cut into small pieces
3/4 cup (180 ml) milk
1 large egg, lightly beaten
Topping:
1 large egg, lightly beaten with 1 tablespoon milk
I use Bisquick and add 1 packet of yeast to the dry mix with a teaspoon of sugar, mix it up well. I heat the milk just a little to take the chill off, but not enough to get it hot -- add to the dry ingredients and mix just until it forms a wet dough. Then, sprinkle flour on my counter top, place dough on flour, knead gently 4 or 5 times, flatten with my hands to about 1/2 inch thick and cut out with a juice glass. Place the biscuits on greased baking sheet with sides touching, brush tops with melted butter and let rise while waiting for the oven to preheat. Bake at 450 degrees for about 12 minutes, brush tops of baked biscuits with more melted butter.
Angel Biscuits
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 10 to 12 minutes, or until browned.
Mamaw's Buttermilk Biscuits
Ingredients:
Large mixing bowl of flour
Fingerful of salt
*about 1 tsp salt
Heaping silver spoon of baking soda (or sodie, as she said)
*1 tbsp baking soda
Three overflowing teacups of buttermilk
*3 cups buttermilk
One handful of lard, just dip in and throw it into the buttermilk.
*3/4 cups lard or shortening
*I recommend also adding about 1/8 cup of sugar to leaven out some bitterness
Prep: Heat oven to 400 degrees. Place a rectangular pan with a small handful of lard (that's about 1/4 cup) in the oven.
Source(s):
http://www.associatedcontent.com/article鈥?/a>
Look on the back of a box of Bisquick.
The biscuit recipe is actually really tasty.
PILLSBURY .
do you want proper biscuits or cookies ? :]
I've got a 5 different recipes for you...I love to cook ;-}
~Everyday Biscuits~
Ingredients:
1 c. flour
1/4 t. salt
2 t. baking powder
1/4 c. Crisco
1/2 c. milk
Directions:
1. Mix flour, salt and baking powder.
2. Cut in Crisco until mixture resembles corn meal.
3. Stir in milk.
4. Let stand approximately 1 minute.
5. Knead a few times on a floured board.
6. Roll out and cut with biscuit cutter. (Use a juice glass if you don't have a biscuit cutter.)
7. Place on greased baking sheet.
8. Bake in preheated 400 degree F. oven until light brown.
Baking time varies with the size and thickness of biscuits.
Yields approximately 12 2-inch biscuits.
~Flaky Quick Biscuits~
Ingredients:
1/2 c. Crisco
2 c. Pioneer biscuit mix
2/3 c. milk
Directions:
1. Cut Crisco into biscuit mix.
2. Add milk and mix well.
3. Dough will be soft and sticky.
4. Spoon out onto well-floured board.
5. Sprinkle top of dough with flour.
6. Flatten with hands to about 1/2 inch thick.
7. Cut with floured biscuit cutter.
8. Place on greased baking sheet.
9. Bake in preheated 450 degree F. oven for 15 minutes.
Yields 16 biscuits.
~Williamsburg Biscuits~
Ingredients:
1/2 lb. sharp Cheddar cheese
1/2 lb. butter
2 %26amp; 1/8 cups flour
1/2 t. salt
1/2 t. paprika
Powdered sugar
Wax paper
Directions:
1. Cream the cheese (leave out overnight and cheese will cream like the butter.)
2. Beat in butter.
3. Add next 3 ingredients.
4. Drop from small spoon on greased baking sheet.
5. Bake in preheated 450 degree F. oven for 7-8 minutes.
6. Sprinkle powdered sugar on waxed paper.
7. Place biscuits on paper and sprinkle with sugar.
8. Serve hot.
Yields 50 biscuits.
Note: These may be prepared several days in advance.
Freezes well.
~Beer Biscuits~
Ingredients:
4 c. biscuit mix
2 T. sugar
1 12-ounce can cold beer
Directions:
1. Combine biscuit mix with sugar.
2. Add cold beer; let stand 15 minutes.
3. Grease muffin tins and fill 2/3 full.
4. Bake in preheated 400 degree F. oven about 15 minutes.
Comment: Simple, simple, simple. You will be a hero!
~Bob's Biscuits~
Ingredients:
1 c. flour
1/2 t. salt
1/2 t. baking soda
1 T. baking powder
1 c. buttermilk
1 T. vegetable oil
Wax paper
Directions:
1. Mix dry ingredients.
2. Add vegetable oil and enough buttermilk to wet mixture inside and out.
3. Sprinkle a little flour on wax paper and spread; place dough mixture on wax paper and pat down lightly.
4. Place biscuits on greased baking sheet.
5. Cook in upper or middle level of preheated 425 degree F. oven for 10-12 minutes or until slightly golden color.
Yields about 10 average-sized biscuits.
!!! Good Luck %26amp; Happy Baking!!!Who knows any good biscuit recipes?
If you like Southern-style biscuits, here's a good recipe...
Ingredients
1 cup skim milk
1 tablespoon freshly squeezed lemon juice
9 1/4 ounces all-purpose flour, plus extra for rolling
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 ounce unsalted butter, chilled
2 tablespoons shortening
Directions
Preheat the oven to 450 degrees.
Combine the milk and lemon juice in a glass measuring cup and place in the refrigerator.
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Using your fingertips and working quickly, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. Make a well in the center and pour in the chilled milk mixture. Stir just until the dough comes together. The dough will be very sticky. Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet so that they just touch. Reform the scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, approximately 15 to 20 minutes.
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)
Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
Makes about 12 3-inch (7.5 cm) biscuits.
Recipe:
2 1/2 cups (325 grams) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon (14 grams) granulated white sugar (optional)
1/2 cup (113 grams) cold unsalted butter, cut into small pieces
3/4 cup (180 ml) milk
1 large egg, lightly beaten
Topping:
1 large egg, lightly beaten with 1 tablespoon milk
I use Bisquick and add 1 packet of yeast to the dry mix with a teaspoon of sugar, mix it up well. I heat the milk just a little to take the chill off, but not enough to get it hot -- add to the dry ingredients and mix just until it forms a wet dough. Then, sprinkle flour on my counter top, place dough on flour, knead gently 4 or 5 times, flatten with my hands to about 1/2 inch thick and cut out with a juice glass. Place the biscuits on greased baking sheet with sides touching, brush tops with melted butter and let rise while waiting for the oven to preheat. Bake at 450 degrees for about 12 minutes, brush tops of baked biscuits with more melted butter.
Angel Biscuits
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 10 to 12 minutes, or until browned.
Mamaw's Buttermilk Biscuits
Ingredients:
Large mixing bowl of flour
Fingerful of salt
*about 1 tsp salt
Heaping silver spoon of baking soda (or sodie, as she said)
*1 tbsp baking soda
Three overflowing teacups of buttermilk
*3 cups buttermilk
One handful of lard, just dip in and throw it into the buttermilk.
*3/4 cups lard or shortening
*I recommend also adding about 1/8 cup of sugar to leaven out some bitterness
Prep: Heat oven to 400 degrees. Place a rectangular pan with a small handful of lard (that's about 1/4 cup) in the oven.
Source(s):
http://www.associatedcontent.com/article鈥?/a>
Look on the back of a box of Bisquick.
The biscuit recipe is actually really tasty.
PILLSBURY .
do you want proper biscuits or cookies ? :]
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