Biscuits - COLLECTION

From: dciem!lfergus!larry@lsuc.uucp (Larry Moore) Date: Mon, 15 Nov 1993 00:36:03 -0500 Title: Beer Biscuits Categories: Quickbreads Servings: 4 2 c Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. Title: Cream Biscuits Categories: Quickbreads Servings: 1 4 c Flour 1 ts Salt 3 ts Cream of tartar 1 1/2 ts Baking soda 1/4 c Butter 2 c Cream * OR 2 c Half & half (10% bf) * Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs. William C. Edmonston *Could probably replace this with milk. HP Title: Easy Tea Biscuits Categories: Quickbreads, Easy Servings: 6 2 c All purpose flour 3 ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet. Bake for 10-12 minutes til lightly browned. From the Spectator, Nov. 18/92 Title: Old Fashioned Buttermilk Biscuits Categories: Quickbreads Servings: 8 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 34 c Buttermilk or more Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately . Pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK From: HELEN PEAGRAM Title: Old Fashioned Shortcake Categories: Quickbreads Servings: 8 1 qt Fruit (strawberries) 1/3 c Sugar 1 tb Lemon juice 1 1/2 c Heavy cream Buttermilk Biscuit Dough 2 tb Buttermilk 2 tb Sugar 2 tb Soft butter MMMMM---------------------BUTTERMILK BISCUIT DOUGH-------------------------- 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 3/4 c Buttermilk or heavy cream (or more) Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet. For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F and bake another 5 minutes. Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the remaining berries over the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup of the fruit mixture. Replace tops and pour a tablespoon or so of the remaining berries over the top. Serve immediately. Pass the cream in a bowl for the guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones. This same dough is used as the topping in cobbler recipes. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Title: Beaten Biscuits Categories: Quickbreads Servings: 100 6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 c Shortening 1 c Milk Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From Nathalie Dupree's "New Southern Cooking" Title: Wheat Germ Biscuits Categories: Quickbreads Servings: 1 1 1/2 c All-purpose flour 1/2 c Wheat germ 1 tb Baking powder 1/2 ts Salt 1/4 c shortening 1/4 c Milk Combine flour, wheat germ, baking powder, and salt in a medium bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk; stir until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead 5 to 6 times. Roll dough to 1/2 inch thickness; cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes or until biscuits are lightly brow Source: 1986 Annual Recipes from Southern Living From: Linda Martin Title: Ken Haedrich's three grain biscuits Categories: Quickbreads Servings: 14 1 1/2 c Flour 1/2 c Yellow cornmeal 1/3 c Rolled oats (not instant) 1 ts Baking powder 1 ts Baking soda 1/3 ts Salt 1/4 c Cold unsalted butter, Cut into 1/4 inch pieces 1/2 c Sour cream 1/2 c Milk Lightly butter large baking sheet-preferably dark metal. combine flour cornmeal, oats, baking powder, baking soda and salt in mixing bowl. Add unsalted butter and rub or cut in until mixture looks like coarse meal. Blend sour cream and milk in separate bowl, make well in dry ingredients and add liquid to well all at once, stir dough until evenly mixed Sprinkle dough, your hands and your work surface with flour, turn dough out and nead gently 20 or 30 seconds. Use little more flour if necessary to keep dough from sticking. Pat dough out to thickness of about 3/4 inch, cut dough using 2 or 2 1/4 inch round cutter. Keep cuts close together. place on buttered baking sheet bake at 350 degrees for 13 to 14 minutes until browned and crusty. Serve at once Each biscuit contains about 104 calories; 123 mg sodium; 13 mg cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber Title: Little Cheddar Biscuits Categories: Cheese, Quickbreads Servings: 8 2 c Unbleached Flour 1 ts Mustard; Dry 1 ts Paprika 1/4 ts Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 ts Worcestershire Sauce Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North, Tillamook, OR 97141. Rich Title: Cheddar Biscuits Categories: Cheese, Quickbreads Servings: 8 2 c Unbleached Flour; Sifted 4 ts Baking Powder 1/2 ts Salt 1 c Cheddar; Sharp, Grated 1/4 c Butter 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North, Tillamook, OR 97141. Rich Title: Cheese Drop Biscuits Categories: Quickbreads, Cheese Servings: 1 2 c Flour 4 tb Butter 3 ts Baking powder 1/2 ts Salt 6 tb Cheese - ground Sift flour, salt, baking powder together. Chop in butter. Add enough milk to make up soft. Add cheese. Drop on buttered baking tin. Note: No baking time or temperature is given. Suggest moderate 400 F oven, 10 - 20 minutes. Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH From Ed Mccormick Converted by MMCONV vers. 1.00 Title: Never Fail Biscuits Categories: Quickbreads Servings: 1 5 tb Shortening 3/4 c Milk 2 c Flour 3 ts Baking powder 1 ts Salt Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss on a floured board. Knead lightly, roll, cut and put on greased pan.Bake in 400 F. oven for 20 minutes. Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County, OH; Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh From Ed Mccormick Converted by MMCONV vers. 1.00 Title: Sour Cream Biscuits Categories: Quickbreads Servings: 1 4 c Flour 4 ts Baking powder 1 ts Salt 1 c Sour cream 1 1/2 c Milk - sour 1 ts Soda Mix all ingredients, bake in moderate oven about 10 or 20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F. Source: Boxbury Grage, Morgan County, OH From Ed Mccormick Converted by MMCONV vers. 1.00 Title: Sour Milk Biscuits Categories: Quickbreads Servings: 1 2 1/2 c Flour - general purpose 1 c Buttermilk 1/2 ts Baking powder 1 tb Shortening - rounded 1 ts Soda 1 ts Salt Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut out with biscuit cutter and place on greased baking sheet. Bake imediately in a hot oven about 400 F about 10 minutes. If sour milk is very sour, add more soda. Source: Mrs. Gaylod Preston, Scioto Valley Grange, Scioto County, OH Mrs. L. E. Gorham, Westfield Grange, Medina County, OH From Ed Mccormick Converted by MMCONV vers. 1.00 Title: Whipped Cream Biscuits Categories: Quickbreads Servings: 1 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped Sift dry ingredients and add to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F.Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH From Ed Mccormick Converted by MMCONV vers. 1.00 Title: Roquefort Biscuits Categories: Quickbreads, Cheese Servings: 36 1 c Self-raising flour 1/2 c Butter; well-chilled 2 oz Roquefort -OR other blue-veined cheese 2 oz Cheddar cheese; shredded 1/2 c Sesame seeds Cucumber slices Cherries Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients to form a dough. Cover and refrigerate. Place sesame seeds in a dry skillet, stir over medium heat until golden. Remove from heat; cool. Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape chilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds. Arrange balls on greased baking sheets and press lightly with a fork. Bake 10 minutes or until golden around edges. Cool on racks and store in an airtight container. To serve, arrange on a plate and garnish with cucumber and cherries. Makes 36. Source: The Book of Appetizers, by June Budgen Typed for you by Karen Mintzias From: Art Barron Date: 08-14-93 Title: Pink Crustacean Cheese Biscuits Categories: Quickbreads Servings: 1 1/4 ts Garlic salt or powder 1/4 tb Parsley flakes 1/4 ts Italian seasonings 1 lb Bisquick 8 3/4 oz Cold water 1/4 lb Cheddar cheese, -sharp,grated 1/8 c Butter or margarine Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. You may also substitute soda water or gingerale for the water, if desired. Judy Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date: 09-21-92 (20:22) From: Stuart Talkofsky Date: 07-19-93 Title: Biscuit Baking Mix Recipes (biscuits) Categories: Master mix, Quickbreads Servings: 10 MMMMM----------------------QUICK ROLLED BISCUITS--------------------------- 2 c Biscuit baking mix 2/3 c Milk MMMMM-------------------------DROPPED BISCUITS------------------------------ 2 c Biscuit baking mix 1 c Milk MMMMM--------------------------SWEET BISCUITS------------------------------- 2 c Baking mix 2/3 c Milk 1/4 c Cinnamon Sugar 2 tb Butter MMMMM-------------------------FILLED BISCUITS------------------------------ 2 c Biscuit baking mix 2/3 c Milk 2 tb Butter 1/2 c Veggies, tuna or another -meat or veggie filling -ov your choice MMMMM-------------------------LATVIAN BISCUITS------------------------------ 1 sm Onion 2 sl Bacon 2 c Biscuit baking mix 2/3 c Milk 2 tb Butter QUICK ROLLED BISCUITS: Preheat oven to 400 degrees 1. Combine mx and milk and bead tuntil smoothe. If dough feels too sticky, add more mix-up to 1/4 c. 2. Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently t0 times. Roll dough out to 1/2" thickness and cut int 2" circles or squares. 3. Place on an ungreased cookie sheet, brush tops with milk to brown and bake for 8 to 10 minutes. DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled biscuits. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes. SWEET BISCUITS: Follow the instructions for either Quick Rolled or Dropped Biscuits. Just before baking brush tops with melted butter and dust with cinnamon sugar. FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled biscuits. Befor baking, brush one biscuit circle for teh bottom with melted butter, add a teaspoon of filling, top with second biscuit circle, pinch sides, brush with milk to seal. LATVIAN BISCUITS: Chop onion and bacon into small pieces. Cook them together over low heat until onion is transparent andbacon is soft but not crispy. Meanwhile prepare dough for quick rolled biscuits. Lift onion and bacon from pan and add, without drainng to the dough just before kneading. Proceed as for Quick rolled biscuits, brushing tops with bacon grease before baking. Yield: 10 medium biscuits per recipe Source: Cheaper and better Alternatives to Storebought goods By: Nancy Birnes Found by Fran McGee From: Fran Mcgee Date: 09-10-93 Title: Cow Chip Biscuits Categories: Quickbreads Servings: 18 3 c Flour 6 ts Baking powder 3 tb Lard 1 ts Salt 1 tb Sugar 1 1/3 c Milk (or canned milk, cut to -half-strength with water) Cow chips (opt, depending -on which way the wind is -blowing) Sift together all dry ingredients; cut in lard until flaky pieces form; add milk to moisten mix until sticky; turn onto floured board; pat gently until dough is *" thick; cut biscuits from dough; place in large (18-20") greased, warm Dutch oven (do not crowd); replace cover of Dutch oven and place coals on top; bake approximately 20 minutes. Serve with honey or preserves or beans or chili. Makes approximately 18 biscuits. From: Michael Orchekowski Date: 10-02-93 Title: Tea Biscuits Categories: Quickbreads Servings: 1 2 c Sifted Flour 4 ts Baking Powder 1/4 ts Salt -Cut in 3-5 tablespoons -Crisco 2/3 c Milk -Pre-Heat oven to 450F. Combine flour, bankin powder and salt in bowl. Cut in Crisco until mixture resembles small peas. Add Milk and stir together until mixture comes away from sides of bowl. Put on a floured surface and knead for a few seconds. Bake until golden brown (12 minutes) Recipe from: Mrs. Ruth Daly (My Mom!) Posted by: June Daly Del Re Converted by MMCONV vers. 1.00

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