New Biscuits Baking Recipes
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 c Flour
1 ts Baking powder
1/8 ts Baking soda
1/4 ts Salt
1 tb Cracked black pepper
2 tb Vegetable shortening
1/4 c Plus 1 teaspoon buttermilk
EMERIL LIVE SHOW #EMIA27
Preheat the oven to 375 degrees F. In a mixing bowl, combine the dry
ingredients and blend thoroughly. Cream in the shortening with your fingers
or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a
little at a time and, using your hands or a fork, work it in just until
it’s thoroughly incorporated and you have a smooth ball of dough. Do not
overwork or overhandle the dough. On a lightly floured surface, roll out
the dough with a rolling pin to a circle about 1/2-inch thick. Using a
small round cookie cutter or the rim of a shot glass, press out twelve
1-inch rounds. Place the biscuits on a baking sheet and bake until golden
brown, about 15 minutes.
Yield: 1 dozen biscuits
Yields
1 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 1/2 c Sifted Unbleached Flour
3 ts Baking Powder
1 ts Salt
1 1/2 ts Baking Soda *
2 tb Sugar
1/4 c Shortening, Melted
1 1/2 c Sourdough Starter
* More Baking Soda may be added if the starter is very sour.
~- ~–
Place flour in bowl, add starter in a well, then add melted shortening and
dry ingredients. Mix lightly and turn out onto a lightly floured board and
knead until the consistency of bread dough, or of a satiny finish. Pat or
roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat
all sides of biscuits with melted butter. Let rise over boiling water for
1/2 hour. Bake at 425?F for 15 to 20 minutes.
Yields
4 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
2 c Unbleached white flour
1 tb Baking powder
2 ts Sugar
1 ts Salt
1/3 c Shortening
2/3 c Milk
{ Submitted by Betty Comeaux }
Mix the flour, baking powder, sugar and salt with an electric hand mixer.
Blend in the shortening. Mix in the milk with a fork. Knead about 12 to 15
strokes. Pat out on a floured surface 1/2- to 3/4-inch inch thick/ Cut and
place on an ungreased cookie sheet. Bake for 10 to 12 minutes at
450-degrees.
Yield: approximately 16 biscuits.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
Yields
6 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
12 c Flour
1/4 c Baking powder
2 tb Salt
1 lb Vegetable shortening
“the following is a recipe for making home made “Bisquick”… It’s not only
parve but much cheaper than buying it in the grocery store.
From: Budget Cooking-Elegant Dining, The Kosher Experience by Sue Epstein
1. Mix together the flour, baking powder and salt in a large bowl.
2. Add vegetable shortening and blend together with a pastry blender, two
knives, or your fingertips, until mixture is the same texture as coarse
cornmeal.
3. Store in a dry cool place.”
Yields
15 Cups
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
8 c Flour
1/4 c Baking powder
2 ts Salt
1 c Lard
Sift flour, baking powder, and salt together. Cut lard into flour with a
pastry blender until the mixture has a fine, even crumb. Cover and store in
refrigerator until ready to use. This mixture will keep for at least a
month. Makes 10 cups of biscuit mix.
TO MAKE BISCUITS:
Add 1/2 cup milk to 2 cups Homemade Biscuit Mix and toss until combined.
Turn onto a lightly floured surface and knead gently for about 20 seconds.
Pat or roll to 1/2 inch thickness and cut with a medium-sized (2 inch)
biscuit cutter. Bake in a preheated 450 F oven for 12-15 minutes, until
golden. Serve hot. Makes 10-12 biscuits.
Origin: Hearth and Home Companion. Shared by: Sharon Stevens.
From
Yields
10 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
5 Bacon: fried, crisp,crumbled
1 1/2 c Chicken; cooked, cubed
1 pk Vegetables; mixed, frozen*
1 1/2 c Cheddar Cheese; shredded
2 Tomatoes; medium, chopped*
1 cn Soup; Cream of Chicken*
3/4 c Milk
1 1/2 c Biscuit Baking Mix
2/3 c Milk
1 cn French Fried Onions*
*1 package (10 ounces) frozen mixed vegetables, thawed and drained. *1 can
(10 3/4 ounces) condensed cream of chicken soup *1 can (2.8 ounces) Durkee
French Fried Onions. Preheat oven to 400 degrees. In large bowl, combine
bacon, chicken, mixed vegetables, 1 cup cheese, the tomatoes, soup and 3/4
cup milk. Pour chicken mixture into greased 8×12 inch baking dish. Bake,
covered, at 400 degrees for 15 minutes. Meanwhile, in medium bowl, combine
baking mix, 2/3 cup milk and 1/2 can French Fried onions to form soft
dough. Spoon biscuit dough in 6 mounds around edges of casserole. Bake,
uncovered, 15 to 20 minutes or until biscuits are golden brown. Top
biscuits with remaining cheese and onions; bake 1 to 3 miutes or until
onions are golden brown. Makes 6 servings. ————-MICROWAVE
DIRECTIONS——- Prepare chicken mixture as above, except reduce 3/4 cup
milk to 1/2 cup; pour into 8×12 inch microwave safe dish. Cook, covered on
HIGH 10 minutes or until heated through. Stir chicken mixture halfway
through cooking time. Prepare biscuit dough as above. Stir casserole and
spoon biscuit dough over hot chicken mixture as above. Cook, uncovered, 7
to 8 minutes or until biscuits are done. Rotate dish halfway through
06/01/92 7:05 PM cooking time. Top biscuits with remaining
cheese and onions; cook, uncovered, 1 minute or until cheese melts. Let
stand 5 minutes.
Yields
6 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
10 c Flour
1/3 c Baking powder
1 tb Salt
2 c Shortening
In a large bowl, mix ingredients. Cut in shortening. Store in tight
container in refrigerator.
Yields
1 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
5 Bacon: fried, crisp; crumble
1 1/2 c Chicken; cooked; cubed
1 pk Vegetables; mixed; frozen*
1 1/2 c Cheddar cheese; shredded
2 Tomatoes; medium; chopped*
1 cn Soup; cream of chicken*
3/4 c Milk
1 1/2 c Biscuit baking mix
2/3 c Milk
1 cn French fried onions*
Recipe by: Beth Lane *1 package (10 ounces) frozen mixed vegetables, thawed
and drained. *1 can (10 3/4 ounces) condensed cream of chicken soup *1 can
(2.8 ounces) Durkee French Fried Onions. Preheat oven to 400 degrees. In
large bowl, combine bacon, chicken, mixed vegetables, 1 cup cheese, the
tomatoes, soup and 3/4 cup milk. Pour chicken mixture into greased 8×12
inch baking dish. Bake, covered, at 400 degrees for 15 minutes. Meanwhile,
in medium bowl, combine baking mix, 2/3 cup milk and 1/2 can French Fried
onions to form soft dough. Spoon biscuit dough in 6 mounds around edges of
casserole. Bake, uncovered, 15 to 20 minutes or until biscuits are golden
brown. Top biscuits with remaining cheese and onions; bake 1 to 3 miutes or
until onions are golden brown. Makes 6 servings. ————-MICROWAVE
DIRECTIONS——- Prepare chicken mixture as above, except reduce 3/4 cup
milk to 1/2 cup; pour into 8×12 inch microwave safe dish. Cook, covered on
HIGH 10 minutes or until heated through. Stir chicken mixture halfway
through cooking time. Prepare biscuit dough as above. Stir casserole and
spoon biscuit dough over hot chicken mixture as above. Cook, uncovered, 7
to 8 minutes or until biscuits are done. Rotate dish halfway through
cooking time. Top biscuits with remaining cheese and onions; cook,
uncovered, 1 minute or until cheese melts. Let stand 5 minutes.
Yields
6 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1/4 c Butter, cut into pieces
2 c Cut-up cooked turkey
1/2 c Gold Medal Wondra flour
1/2 ts Dried basil leaves
1/4 ts Salt
1/4 ts Pepper
1 c Chicken broth
2/3 c Milk
1 c Julienne strips red bell
-pepper
1 cn Mushroom stems and pieces,
-drained (4 oz)
1 c Julienne strips spinach
BISCUITS
1/3 c Butter, cut into pieces
1 1/2 c Gold Medal all-purpose
-flour
1 1/2 ts Baking powder
1 ts Garlic salt
1/2 c Milk
Heat oven to 400′F. Heat butter in 2-quart casserole in oven until
melted. Stir in remaining ingredients except spinach and Biscuits.
Bake 20 minutes, stirring once, until sauce is slightly thickened.
Stir in spinach.
Prepare Biscuits. Place around edge of casserole, overlapping biscuits
slightly to fit. Increase oven temperature to 425′F. Bake 15-2 0
minutes longer or until biscuits are golden brown.
BISCUITS: Cut butter into flour, baking powder and garlic salt with
pastry blender until mixture resembles small peas. Stir in just
enough milk until dough forms a ball. Knead on lightly floured
surface 5-7 times. Roll or pat dough 1/2″ thick. Cut with floured 2″
cutter.
HIGH ALTITUDE DIRECTIONS (3500 TO 6500 FEET): Increase first oven
temperature to 425′F. Increase second oven temperature to 450′F.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
6 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 c Flour
2 ts Baking powder
1/4 ts Baking soda
1/4 c Oil
1/4 ts Salt
1 c Herman
Mix together on waxed paper. Form into biscuits. Bake at 350 for 10
minutes. Yield: 12-15 biscuits.
From
Yields
12 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
2 c Flour
1 ts Sugar
1 ts Baking powder
2 c Herman
3/4 ts Salt
2 1/2 ts Butter or margarine softened
Sift dry ingredients. Pour in Herman and butter. Mix to form dough. Pinch
off walnut size balls. Place in greased pan and allow to rise in warm
place for 10 minutews. Bake at 400x F. for 20 to 30 minutes.
Yields
1 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 2/3 c Unbleached flour
2 ts Granulated sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 tb Dill
1 tb Parsley
1 tb Chives
2 tb Margarine — cold
2/3 c Buttermilk*
2 tb Olive oil
Preheat oven at 350. Prepare a baking sheet with cooking spray. In a
mixing bowl, combine flour, sugar, baking powder, baking soda, salt, dill,
parsley, and chives. Using a pastry blender, cut in margarine until
mixture resembles coarse crumbs. In a small mixing bowl, combine
buttermilk and oil. Mix dry ingredients with wet ingredients just until
moistened. Place dough on lightly flour surface. Using a lightly floured
rolling pin, roll out dough until 3″ thick. Using a cutter of choice, cut
out shapes, gently reroll the scraps, to form 12 biscuits. Place biscuits
on prepared baking sheet, spacing 1″ apart. Bake for 12 to 15 minutes or
until golden.
Yields
9 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
Herbed biscuit crust:
2 c Flour
1 tb Baking powder
1 ts Salt
1 1/2 ts Dried thyme
1 ts Dried crushed rosemary
1 tb Garlic powder
1 ts Lemon pepper
6 To 7 tablespoons shortening
2/3 -3/4 cup milk
FILLING:
7 Eggs
1 Onion, chopped
2 c Lightly steamed broccoli
Flowerets
1 c Grated cheddar cheese
1 ts Garlic powder
1/2 ts Dried tarragon
1/2 ts Dried thyme
1/2 ts Lemon pepper
1/2 ts Salt (optional)
1. To make biscuit crust: Into bowl, sift flour, baking powder, and salt.
Add the garlic powder, lemon pepper, thyme, and rosemary. With pastry
blender or 2 knives, used scissor-fashion, cut in shortening until mixture
is like coarse corn meal. Make well in center; pour in 1/2 cup milk. With
fork, mix lightly and quickly. Add enough more milk to form dough, just
moist enough to leave sides of bowl and cling to fork as ball. Knead a few
times, working gently, until a dough is formed.
2. Press the biscuit dough into an 8″ x 8″ inch pan, lining bottom and
sides. Depending upon how thick you want the crust, there may be a little
left over — it can be used for biscuits baked on the side or as a crust
for a smaller individual dish.
3. Lightly cook the chopped onions — either steam, saute, or cook in the
microwave for a few minutes. Spread the onion over the dough in the pan.
4. In a bowl, mix the eggs, tarragon, thyme, garlic powder, lemon pepper,
and salt if desired. Pour into crust.
5. Add the broccoli flowerets to the egg mixture in the crust. Sprinkle the
cup of grated cheddar cheese over the top. Bake in a 400 degree oven for
35-40 minutes.
Note: You can vary the ingredients by using different vegetables, cheeses,
or meats in the filling. You can also substitute your favourite herbs in
the crust.
From
Yields
4 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 cn Biscuits (10 to a can)
1/2 Stick butter
Dill weed
Parsley
Sesame seed
Garlic salt
Onion powder
Cut each biscuit in half. Melt butter in small saucepan. Pour melted butter
into a 10-inch pie pan. Sprinkle herbs in the butter. (There are no exact
amounts. Just do this to your taste). Dip both sides of the biscuits in the
butter mixture. Lay in the pan. Bake at 425 for 10 minutes.
BECKY JEFFERY
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
3 1/4 c Flour
1 tb Baking powder
1 tb Sugar
1/2 ts Salt
2 tb Minced fresh parsley
1 tb Chopped fresh chives
1 pn Cayenne pepper
1/2 c Cold butter; cut in chunks
1/2 c Plus 2 tablespoons whipping
-cream
1 Egg; beaten
Combine the flour, baking powder, sugar, salt, parsley, chives, and
cayenne. Cut in the butter. Combine the whipping cream and egg. Stir into
the dry ingredients until the dough begins to hold together. Turn onto a
floured board and knead with two swift strokes to smooth out the dough.
Using a roiling pin or your hands, flatten the dough to 1/2″ thick. Cut
with a 3′ round biscuit cutter. Place on an ungreased baking sheet. Bake in
a preheated 425 F oven about 15 minutes or until lightly browned. Typos by
Brenda Adams adamsfmle@aol.com
Yields
10 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 c Flour plus
2 tb -flour
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
2 tb Crisco
1/2 c Buttermilk
1 tb Crisco for frying pan
Just the name of this section should bring to your mind the wonderful
smell of the homemade biscuits you had when you were a child.
At least, I hope you had that kind of a childhood. Actually, I did not.
My mother rarely made biscuits, but her noodles or dumplings were
wonderful.
The following few recipes are just to get you started . . . or perhaps
back to doing something that you used to love to do: making biscuits,
something very simple to do. MAKES 6-8 BISCUITS
Harriet Fields is a dear friend and a fine cook. She comes from Texas and
her husband, Ron, comes from Arkansas. Ron’s mother taught Harriet to make
these biscuits, but now Ron claims that Harriet’s biscuits are better than
his mother’s. Boy, if Mrs. Fields sees this book, I’ll bet we are all going
to be in trouble.
One of the secrets to these little jewels is a very hot, oiled, black
frying pan. I had never seen this prior to my instruction from Harriet, but
now I can do these quite well myself.
Mix the dry ingredients together in a mixing bowl. Blend in the Crisco
until the mixture is coarse and grainy. Harriet uses a fork, but I have
better luck with a pastry blender. Then, using a fork, stir in the
buttermilk. Do not overmix. Put out on a floured board or marble pastry
board and knead just a few times. Pat out the dough to about 1/2 inch
thick. Cut with a biscuit cutter or a glass. (Flour the cutter.) Do not
handle the dough too much or it will get tough.
Use a heavy black iron frying pan. Place the 1 tablespoon of Crisco in
the frying pan and put the frying pan in the oven for about 7 minutes.
Remove the pan from the oven and place the biscuits in the pan. Turn each
once in the oil and bake the biscuits at 500 for 10 minutes, or until
light brown.
From The Frugal
Yields
4 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
2 1/2 c Bisquick
2 Sugar
1 ts Cinnamon
2/3 c Milk
2/3 c Powdered sugar
1 Water
1/4 Vanilla
1/2 c Raisins
Recipe by: Vicki Phillips (Kountry Cook) Blend Bisquick, sugar and raisins.
Add milk and stir. Add cinnamon and roll out to 1/2 inch thickness and cut
with a biscuit cutter. Bake on a lightly greased pan for 15 minutes at 350
degrees. Blend rest of ingredients together and spread over the biscuits
while hot.
Yields
1 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
Van Geffen VGHC42A
MIXTURE
1 Box Kellogg’s Bran Flakes;
-(1 ounce) (1-serving
Size)
1 tb Cinnamon
2 tb Brown sugar; packed
2 tb Butter; melted
BISCUIT DOUGH
2 1/2 c Bisquick
2 tb Sugar
1/2 c Dark raisins
1/3 c Buttermilk
1/2 c Tonic water
1/2 ts Vanilla
MIXTURE-Empty the box of cereal into blender. Dump in cinnamon and brown
sugar and use high speed, on/off, for about 3 seconds or till crumbled, but
not powdered. Empty into small bowl. Stir in melted butter with fork till
mixture is completely softened. Set aside. BISCUIT DOUGH-Use a 2-qt mixing
bowl. Stir Bisquik together with sugar and raisins. Put buttermilk, Tonic
water and vanilla into measuring cup, without stirring and pour into
Bisquick mixture. Use fork to mix until all of the liquid is absorbed. Then
knead in the bowl with hands, dipping into additional Bisquick, to make
dough smooth and no longer stick. Break dough up into 4 or 5 portions in
the bowl – sprinkling the “Flake” mixture over the dough and then working
it into your hands till most of it is pretty well evenly distributed
throughout the dough. You want more to “marbleize” the dough than you do
“mix” it into it. Divide dough into 12 equal parts and shape each into
1/2″ thick patty, arranging close together in Pam-sprayed 12″ round or
oven-proof skillet (or use 2 8″ round layer cake pans). Bake at 400~ for
25 minutes or until evenly golden. Remove pan to wire rack and wipe tops
with icing at once using the following recipe. ICING-In small bowl with
electric mixer on high speed, beat 2 TB melted butter, 1 ts vanilla, 2 TB
sour cream, dash of salt and 1-1/2 c powdered sugar until smooth.Place a
rounded TB of icing atop each biscuit right out of the oven. The heat of
the biscuit will soften the icing just enough that you can swirl it around
to coat the tops nicely, letting the icing stand on the warm biscuits half
a minute before spreading it. Refrigerate any leftover icing in covered
container to use within 2 weeks or freeze to use in 6 months.
Yields
1 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
-WALDINE VAN GEFFEN VGHC42A-
2 c Self-rising flour
1 tb Sugar or sweet n low
1 c Milk
1/3 c Mayo
Combine flour, sugar, milk and Mayo into a smooth dough. Divide batter
equally between 10 paper-lined muffin wells or cupcake wells. Bake 350~
about 25 to 30 minutes or until golden brown and doubled in size.
Yields
1 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 tb Butter
1/4 md Onion, finely diced
1 Clove garlic, finely minced
1 lb Cooked ham, diced
1 tb Chopped fresh parsley
1 pn Thyme
1/2 c Cream Sauce (recipe
-separately)
24 Hot Biscuits (recipe
-separately), split
This is a special-event recipe. (Used e.g. at Lynda’s wedding reception.)
1. In a cast-iron skillet, melt butter, saute onion and garlic until
golden brown.
2. Add ham and seasonings; stir in Cream Sauce and keep warm.
3. Arrange open biscuits on serving platter(s). Place a heaping
teaspoonful of ham stuffing in the center of each biscuit, close gently,
and serve at once.
Makes 24 biscuits.
Yields
24 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1/3 c Butter
2 tb Finely grated onion
4 1/2 tb Poppy seeds
2 ts Dijon mustard
2 ts Worchestershire sause
24 Small dinner rolls
12 Thin slices baked ham
8 oz Sliced Swiss cheese
Cut ham slices in half. Cut cheese into strips. Preheat oven to 325 F. Beat
butter, onion, poppy seeds, mustard and Worchestershire together in small
bowl. Split rolls. Spread butter mixture on both cut sides of rolls. Place
one piece of ham and 1 slice cheese on bottom half of each roll. Replace
tops and place on cookie sheet. Cover loosely with foil and bake 15 minutes
or until cheese begins to melt. These freeze very well. Per appetizer: 135
calories, 8 g total fat (3 g saturated), 264 mg sodium,
20 mg cholesterol, 10 g carbohydrates, 6 g protein. From:
Suzanne P. Adams, Richmond, VA as printed in Ladies Home Journal,^
November 1991
From
Yields
24 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
2 c Bread flour
2 c Cake flour
2 tb Baking powder
1/2 ts Salt
2 tb Sugar
1/2 c Butter; (1 stick)
1/2 Sweet red pepper; diced
1 sm Onion; finely chopped
1 ts Butter for sauteing
1 1/2 c Buttermilk
1/2 lb Ham; diced
3/4 c Grated cheddar cheese
Mix the dry ingredients in a large bowl. Cut in the 1/2 cup of butter with
a pastry blender until the mixture is crumbly. Saut?the red pepper and
onion in the teaspoon of butter and set aside. Add the buttermilk to the
dry ingredients and mix until just blended. Add the saut?d pepper and
onion, ham, and grated cheese and mix just enough to blend. Roll the dough
out on a lightly’ floured surface to a thickness of 1 inch. Cut into 3-inch
biscuits (or what ever’ size you prefer) and bake them on a lightly greased
baking sheet at 350 degree for 30 minutes or until the tops are lightly
browned. Makes about 12 3-inch biscuits.
Yields
12 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
Vegetable cooking spray
1 1/2 c Cooked ham; low-sodium, 96%
-fat-free, about 1/2 pound,
-chopped
2 c All-purpose flour
1 c Cheddar cheese; extra-sharp,
-about 4 ounces, shredded
2 ts Baking powder
1 ds Cayenne pepper; ground
1 c Lowfat 1% milk
Coat a medium-size nonstick skillet with cooking spray; place over medium
heat until hot. Add ham; saute 3 minutes. Combine ham, flour, and next 3
ingredients in a bowl. Add milk, stirring just until dry ingredients are
moistened.
Drop batter by heaping tablespoons onto a baking sheet coated with cooking
spray. Bake at 400F for 22 minutes.
Yields
12 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 tb Vegetable oil
1 Medium size onion
1 cn Stewed tomatoes no-salt-adde
(14.5oz)
10 oz Frozen kale or collard green
32 oz Can butter beans
8 oz Ham
1/4 c Ketchup (I used
Durkee Red Hot Sauce as well
10 oz Can refrigerator
Buttermilk biscuits
1. Heat oven to 400. 2. Heat oil in a large skillet. Peel onion and cut in
thin wedges.
Cook 2 to 3 minutes until just tender. 3. Add tomatoes and frozen
greens. Cover and cook 2 to 3 minutes
until greens are thawed. 4. Drain beans and cut ham in bite-sized
pieces. Stir ham, beans and
ketchup into skillet. Bring to a boil. 5. Remove from heat and arrange
biscuits, just touching, in a ring
around edge of skillet. Bake 10 to 12 minutes until biscuits are
golden brown on top and fully cooked on bottom (lift one to
check). Makes 4 servings. Per serving: 562 cal, 29 g. protein, 80 g
carbohydrates, 15 g fat, 32 mg cholesterol, 2301 mg sodium
Yields
4 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
240 g Flour
120 g Butter
90 g Sugar
120 g Treacle
3 ts (level) ginger
1/2 Lemon; grated rind of
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
Date: Mon, 29 Nov 93 21:09:38 PST
Cream together the butter and sugar, work in the treacle, add the lemon
rind and beat well. Gradually sift in the flour and ginger, and work to a
soft dough. Form into large marble sized balls and flatten on a greased
tray, leave a little room to spread. Bake in a fairly hot oven 190 C (375
F) for 15 mins. leave to cool on the tray.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
5 oz Feta cheese, crumbled
2 tb Each chopped fresh dill and
-scallion (green onion)
6 Pimento-stuffed green
-olives, chopped
1 tb Lemon juice
10 oz Package ready-to-bake
-refrigerated buttermilk
-flaky biscuits,
(10 biscuits) *
Preheat oven to 400F. In small serving bowl, combine all ingredients
except biscuits; set aside.
Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
Separate each biscuit into 2 thin layers of dough and arrange 1 layer in
bottom of each sprayed cup, reserving remaining layers. Arrange 1/10 of
cheese mixture over each biscuit in cup, then top each with remaining
biscuit layer; press around edge of each biscuit to seal. Partially fill
remaining cups with water (this will prevent pan from burning and/or
warping). Bake until biscuits are golden brown, 8 to 10 minutes.
Remove pan from oven and carefully drain off water. Remove biscuits to wire
rack and let cool. Makes 5 servings
* Keep biscuits refrigerated until ready to use. Separate dough into layers
as soon as biscuits are removed from refrigerator; they will be difficult
to work with if allowed to come to room temperature.
///oo/ From the hearth in Sandee’s Kitchen…
From
Yields
5 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 1/2 lb Sausage
2 c Flour
4 c Milk
2 c Water
Salt and pepper
Brown sausage in dutch oven. Add milk and while milk is still cool, mix
flour and water thoroughly and add to milk. Stir constantly as it thickens
to desired texture. Salt and pepper. Serve over biscuits.
Yields
1 Servings
Permalink
· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 c Sugar -and-
1 Stick butter, creamed
-together
1 1/2 c Four
1/4 ts Baking soda
1/2 ts Baking powder
1/4 ts Ginger
1/2 Egg (hint: beat, then
-measure) (a whole egg is
-too much)
Many years ago, my boss would bake these and the buttermilk pie and bring
them to work. She’s in her 90′s now. I have fond memories of both.
Make into small balls or drop by teaspoon on ungreased cookie sheet. Bake
at 300 degrees for 20 minutes or until light brown.
Yields
1 Servings
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· Filed under Biscuits Baking Recipes
Ingrients & Directions
3 c All-purpose flour
4 1/2 ts Baking powder
1 1/2 ts Salt
1/2 c Shortening or chilled butter
(my grandmother’s recipe)
When making biscuits, the recipe calls for 1-1/2 c. milk (or buttermilk),
but you would omit this when making the biscuit mix.
NOTE: keep mix refrigerated until use
Yields
1 Servings
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· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 kg (4 cups) whole wheat flour
250 g (1 cup) butter
250 g (1 cup) dark brown sugar
1 ts Baking soda
1 ts Cream of tartar
1 Lightly beaten egg
125 ml (1/2 cup) hot water
Cut butter into flour until mixture is like coarse meal. Add all other
ingredients, but only enough water to make dough into pastry consistency.
Roll out on a floured surface till very thin (about 3 mm [1/8"] to 6 mm
[1/4"] thick). Cut into small squares, depending on what size you prefer.
Bake on *unoiled* baking sheets until golden brown, about 15 minutes. Cool
on rack.
Yield: 2 dozen. These crackers are very popular in the US for babies, but I
have never seen them in the UK. They are delicious spread with cream cheese
and apricot preserves–or strawberry, or red currant jelly, etc.
From
Yields
6 Servings
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· Filed under Biscuits Baking Recipes
Ingrients & Directions
12-16 ounces raw liver
1 1/2 lb White flour
8 oz Quaker Oats
3 Bouillon cubes, meat or
Chicken flavored
1 c Water- approx.
2 Eggs, beaten
Recipe received from Thora.
Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put
briefly in a blender. Mix flour and oats, crumble in the bouillon cubes,
add eggs and the chopped liver. Add enough water to make a firm but
slightly sticky dough. Spread evenly on the cookie sheets, about 1/2″
thick. Dip a small dog-cookie cutter in flour before cutting out each
portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator.
Yields
1 Servings
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· Filed under Biscuits Baking Recipes
Ingrients & Directions
2 c Flour
1/2 ts Salt
1 ts Sugar
1/4 ts Baking soda
1 tb Baking powder
5 tb Shortening (1/2 shortening
-(solid) & 1/2 butter)
1 c Buttermilk
Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter
with pastry blender or use your hands. Make a well in the middle, pour in
buttermilk, and using a fork lightly mix until flour is moistened
thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2 inch
thick or thicker if you like. Cut into rounds with an inverted drinking
glass or a biscuit cutter. Set biscuits into a greased pan so that their
edges touch. Bake 12-15 minutes at 450 degrees.
Yields
1 Servings
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· Filed under Biscuits Baking Recipes
Ingrients & Directions
1 3/4 c Whole wheat flour
1/2 c Oatmeal
1/2 c Cornmeal
1/4 c Liver powder (available at
Health food stores)
2 tb Brewer’s yeast powder
1/4 c Bone meal powder
3 tb Powdered milk
2 Eggs, lightly beaten
3 tb Wheat germ oil (you may
Substitute bacon drippings
Or vegetable oil)
1/2 c Water
“Why not bake a batch of cracker treats for your dog? These biscuits seem
to satisfy the discriminating canine palate. If you are wise, you’ll make a
double recipe. 325~F. 40 to 50 minutes Preheat the oven to 325~F.
In a large bowl or in the food processor, combine the flour, oatmeal,
cornmeal, liver powder, brewer’s yeast, bone meal, and powdered milk.
Stir in the eggs, oil, and water and mix thoroughly. The dough will be very
stiff and dry.
Remove the dough to a lightly floured surface or pastry cloth. Roll or pat
it into a rectangle 1/4 to 1/2 inch thick. Cut into bone-shaped biscuits
with a small knife, or use a bone-shaped cookie cutter. Re–roll the
leftover scraps of dough and cut into shapes until all the dough is used.
Place on a lightly greased or parchment-lined baking sheet and bake for 40
to 50 minutes until brown and dried through. Cool on a rack. Yield: About
12 large bones or 24 small ones.
From
Yields
24 Servings
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