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Angel Biscuits Recipe

March 20th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 (1/4 ounce)packagedry yeast
  2. 1/4cupwarm water
  3. 2 1/2cupsflour
  4. 1teaspoonbaking powder
  5. 1/2teaspoonbaking soda
  6. 1teaspoonsalt
  7. 1/8cupsugar
  8. 1/2cup coldbutter
  9. 1cupbuttermilk

DIRECTIONS

  1. Dissolve the yeast in warm water and set it aside.
  2. Put all the other dry ingredients, in the order that they are listed, in a bowl and mix.
  3. Then cut the butter into the mixture as you would for pie dough.
  4. Pour the buttermilk and the yeast mixture in the bowl with the other ingredients, blending well but not overbeating.
  5. Refridgerate until needed, then warm to room temperature to allow it to rise.
  6. When you are ready, gently roll out the dough on a lightly floured board and cut, using a biscuit cutter or a small glass to cut our biscuits.
  7. Put them on a greased pan and let them rise a bit (10 to 15 minutes) before popping them in an oven heated to 400 degrees for 12 to 15 minutes.

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Buttermilk Angel Biscuits Recipe

March 17th, 2015 by alice  Tags: , | Print This Post Print This Post

Buttermilk Angel Biscuits Recipe

INGREDIENTS

  1. 4cupsall-purpose flour
  2. 1/4cupwhite sugar
  3. 2tablespoonsbaking powder
  4. 1teaspoonsalt
  5. 1teaspoonbaking soda
  6. 1 1/2cups frozenbutter(cut into two pieces for easier handling when grating)
  7. 1 1/2cupsbuttermilk, plus
  8. 2tablespoonsbuttermilk
  9. 1 1/2cups gratedcheddar cheese (optional)

DIRECTIONS

  1. Set oven to 375 degrees.
  2. Lightly grease a cookie sheet.
  3. In a bowl combine the flour, sugar, baking powder, salt, grated cheddar cheese (if using) and baking soda; stir with a spoon to combine.
  4. Grate the frozen butter into the flour mixture; toss to combine.
  5. Make a hole in the center of the flour mixture.
  6. Add in the buttermilk all at once; stir just until moistened (do not overmix!).
  7. Divide the dough into two.
  8. Knead each dough piece gently, until dough holds together.
  9. Shape the dough into a semi-flat round ball. into a ball,.
  10. Wrap the balls in plastic wrap and refrigerate for about one or more hours, before cutting into biscuits.
  11. Flatten with hands on a lightly floured surface to about a 1-inch thickness (can be thicker if desired for a higher biscuit).
  12. Cut the dough with a biscuit cutter into round shapes.
  13. Place on cookie sheet.
  14. Bake for 15-17 minutes, or until lightly browned.
  15. **NOTE** because of the butter content, these biscuits tend to spread out a bit while baking, not too worry though, they are still to die for LOL!

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Reuben Pot Pie With Pumpernickel Biscuits Recipe

March 15th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (27 ounce)cansauerkraut, drained
  2. 2mediumtomatoes, thinly sliced
  3. 1/4cupthousand island dressing
  4. 2tablespoonsbutter
  5. 1lbcorned beef(thinly sliced or shredded)
  6. 2cups shreddedswiss cheese
  7. PUMPERNICKEL BISCUITS

  8. 2 2/3cupsBisquick baking mix
  9. 1/4cup crushedrye crackers
  10. 1/4cup softenedbutter
  11. 1teaspooncocoa powder
  12. 2teaspoonsmolasses
  13. 1/2teaspooncaraway seeds
  14. 2/3cupmilk

DIRECTIONS

  1. Spread the sauerkraut in ungreased 9″x13″ baking dish. Arrange the tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter.
  2. Top with the corned beef and cheese.
  3. Bake at 375°F for 20 minutes.
  4. While the casserole is baking, mix together the baking mix, cracker crumbs, 1/4 cup butter, cocoa, molasses and caraway seeds.
  5. Add the milk and stir with fork to make a dough.
  6. Beat 30 seconds, smooth into a ball and knead 10 times on a surface dusted with baking mix.
  7. Roll the dough out 1/2″ thick and cut out with a biscuit cutter or glass.
  8. Arrange the biscuits evenly over the top of the casserole.
  9. Bake at 375°F for 15 to 20 minutes or until the biscuit are golden brown.

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Sugared Cheese Biscuits Recipe

February 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncessharp cheddar cheese, shredded
  2. 1cupbutter, softened
  3. 2 1/8cupsflour
  4. 3/4teaspoonpaprika
  5. 1/2teaspoonsalt
  6. confectioners’ sugar

DIRECTIONS

  1. Preheat the oven to 450 degrees.
  2. Combine the cheese and butter in a large bowl; beat until creamy.
  3. Add flour, paprika and salt; mix well.
  4. Shape into 1″ balls and place on a baking sheet.
  5. Bake at 450 degrees for 7 minutes.
  6. Sift confectioners’ sugar over the tops of the biscuits and serve warm.

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Maple-Nut Twist Biscuits Recipe

February 22nd, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. Biscuits

  2. 2cupsall-purpose flour
  3. 1tablespoonsugar
  4. 3teaspoonsbaking powder
  5. 1/2teaspooncream of tartar
  6. 1/4teaspoonsalt
  7. 1/2cupfirm butteror margarine
  8. 3/4cupmilk
  9. Filling

  10. 1/4cup choppednuts
  11. 3tablespoons softbutter
  12. 3tablespoonsmaple syrup
  13. 3/4teaspooncinnamon
  14. Maple Glaze

  15. 1cuppowdered sugar
  16. 1-2tablespoonmilk
  17. 1/2teaspoonmaple flavoring

DIRECTIONS

  1. Heat oven to 450.
  2. Grease cookie sheet and set aside.
  3. In large bowl, combine flour, sugar, baking powder, cream of tartar, and salt.Cut in 1/2 cup of butter with pastry cutter or two forks until mixture resembles course crumbs.Add 3/4 cup milk and stir until just combined.You may need to add a dab more milk if it is too dry.
  4. Knead mixture 10 times on a lightly floured surface.Pat or roll the dough into a 15×9 inch rectangle.
  5. In a small bowl, stir all of the filling ingredients together and spread over the dough.Fold dough lengthwise into a 15×4/12 inch rectangle and cut into fifteen 1 inch wide strips.Holding a strip at each end, twist in opposite directions twice.
  6. Place strips on cookie sheet, pressing ends down.
  7. Bake 10-12 minutes or until golden brown.
  8. Cool on cookie sheet 2 minutes and transfer to wire rack.
  9. Drizzle glaze over the warm biscuits.

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