February 2016
S M T W T F S
« Jan    
 123456
78910111213
14151617181920
21222324252627
2829  

Search



Tags

Cheese Biscuits Recipe

October 26th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupsJiffy baking mix
  2. 2/3cupmilk
  3. 2/3cup shreddedcheddar cheese
  4. Coating

  5. 4tablespoons meltedbutter
  6. 1teaspoongarlic powderor freshly crushedgarlic

DIRECTIONS

  1. Preheat oven to 450°.
  2. Combine melted butter with garlic powder for coating and set aside.
  3. Blend baking mix, milk and cheese together well.
  4. Drop by rounded teaspoon onto ungreased cookie sheet.
  5. Bake about 10 minutes or until lightly browned.
  6. Brush with coating, using entire amount.
  7. Remove from cookie sheet and serve warm.

Posted in Recipes | No Comments »

Buttermilk Biscuits Recipe

October 26th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/3cupscake flour
  2. 1/3cupall-purpose flour
  3. 2teaspoonsbaking powder
  4. 1/2teaspoonbaking soda
  5. 1/2teaspoonsalt
  6. 3tablespoons chilledbutter, cut into small pieces
  7. 3tablespoons chilledvegetable shortening, cut into small pieces
  8. 3/4cupbuttermilk

DIRECTIONS

  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt.With a pastry blender or 2 knives, cut in the butter and vegetable shortening until it is evenly mixed and there are no large clumps.Quickly fold in the buttermilk until it is just blended.Do not overmix.
  3. On a work surface lightly dusted with flour, briefly and gently knead the dough with your fingertips until it just hold together.Do not overknead.Press or roll out the dough to a thickness of 1″.Using a 2″ biscuit cutter, cut out 8 biscuits.Gather up the scrap pieces of dough, gently roll them out, and cut 4 more biscuits.
  4. Place the biscuits on an ungreased baking sheet.bake until the tops are a light golden brown, 18 to 20 minutes.Serve hot.

Posted in Recipes | No Comments »

Country Chicken & Biscuits Recipe

October 18th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 8slicesbacon(cooked and broken into bite size pieces)
  2. 4chicken breasts(cut into bite size pieces)
  3. 10ouncesfrozen mixed vegetables(defrosted)
  4. 1cuptomatoes(chopped)
  5. 1 1/2cupscheddar cheese(shredded)
  6. 10 1/2ouncescream of chicken soup
  7. 3/4cupmilk, plus
  8. 2/3cupmilk
  9. 1 1/2cupsbiscuit mix
  10. 3ouncesFrench-fried onions

DIRECTIONS

  1. Pre-heat oven to 400 degrees.
  2. In greased 12×8 baking dish, layer the bacon, chicken, vegetables, tomatoes, and then 1 cup of cheese.
  3. Blend the soup and 3/4 cup milk with 1/2 of the French fried onions.Pour over the casserole, cover with foil and bake for 15 minutes.
  4. While the casserole is baking, combine the biscuit mix, 2/3 cup milk, and the remaining french fried onions – mix thoroughly.
  5. Drop the biscuit dough on top of the cassarole by the spoonfuls to form 6 biscuits around the edge.Sprinkle with remaining cheese.
  6. Return to the oven and bake uncovered for 15 – 20 minutes, or until biscuits are golden brown.

Posted in Recipes | No Comments »

Biscuits & Gravy & Eggs Extraordinaire Recipe

October 5th, 2015 by alice  Tags: , , , | Print This Post Print This Post

Biscuits & Gravy & Eggs Extraordinaire Recipe

INGREDIENTS

  1. BISCUITS

  2. 2cupsflour(all-purpose or soft flour, sifted)
  3. 4teaspoonsbaking powder
  4. 1/4teaspoonbaking soda
  5. 3/4teaspoonsalt(regular table salt, not kosher)
  6. 2tablespoonsbutter, very cold
  7. 1tablespoonbutter flavor shortening, very cold
  8. 1tablespoonlard, very cold(YES, lard! or shortening, if you’re chicken)
  9. 1cupbuttermilk(chilled in freezer 15-20 minutes)
  10. 2tablespoonsbutter(salted, melted)
  11. GRAVY

  12. 12ouncespork sausage(Jimmy Dean regular bulk, not links)
  13. 7slicesbacon(Applewood Smoked or other hardwood-smoked)
  14. 4cupsmilk(not skim)
  15. 3tablespoonsbutter
  16. 3-4tablespoonsflour
  17. salt & pepper
  18. EGGS

  19. 8eggs
  20. 2tablespoonsmilkor half-and-half creamor cream
  21. 1 1/2tablespoonsunsalted butter
  22. 1/4teaspoonsalt
  23. 1/8teaspoonblack pepper

DIRECTIONS

  1. To save time, make gravy the night before, and let flavors meld.That way, all you have to do in the morning are the biscuits and eggs 8-).
  2. GRAVY:.
  3. On MEDIUM (not high) heat, crumble and sauté sausage – remove to plate.
  4. On MEDIUM heat, gently brown bacon – remove to plate & crumble.
  5. In same pan, keep about 3 Tablespoons of the rendered drippings from sausage & bacon.Add butter to melt.
  6. Make roux by adding 3 Tablespoons of flour to start with, add 1-2 Tablespoons more if you feel you need it. Slowly, whisk in cream then milk.Gently bring to a simmer for several minutes to thicken.Season gravy with a little salt and plenty of pepper, to taste.(Can put in fridge for morning now).Makes 5 cups.
  7. BISCUITS:.
  8. Preheat oven to 450°.
  9. In a large, chilled mixing bowl, sift together the flour, baking powder, baking soda and salt. Using two knives in a scissor-like fashion (or a pastry cutter), cut in the fats into the dry ingredients.Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  10. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2- or 3-inch cutter, (I use a ½ cup measuring cup) being sure to push straight down through the dough (do not twist on the way down!).
  11. Immediately place biscuits on a clay baking sheet, sprayed with Pam, so that they just touch, “shoulder-to-shoulder”- they’ll rise better, and not get too brown. You don’t want to give them a chance to rise, until they hit the oven.Gently reform scrap dough, working it as little as possible and continue cutting.
  12. Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Brush tops with melted butter.Makes about 9 two to three-inch biscuits.
  13. SCRAMBLED EGGS:.
  14. Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, and then turn the heat down to low and slowly pour in the eggs.
  15. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds.Season with salt & pepper.
  16. SERVE:.
  17. Split a biscuit.Dot with butter.Either place scrambled eggs, then gravy, or – as I do, gravy first, and fluffy eggs on top.

Posted in Recipes | No Comments »

Strawberry Surprise Biscuits Recipe

September 25th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsflour
  2. 2tablespoonssugar
  3. 3teaspoonsbaking powder
  4. 1/2teaspoonsalt
  5. 1/4cupmargarine
  6. 3/4cupmilk
  7. 1/2teaspoonmilk
  8. 12strawberries
  9. 1/3cuppowdered sugar
  10. 1/8teaspoonvanilla extract

DIRECTIONS

  1. whisk together flour, sugar, baking powder and salt.cut in margarine with pastry blender till crumbly.
  2. Stir in 3/4 cup of milk just till moistened.
  3. Knead lightly in bowl to work in loose flour.
  4. Divide dough into 12 pieces.pat each piece in a 3″ circle on a floured surface.
  5. Center a strawberry on each circle.bring dough edges up over strawberry, pinch to seal.
  6. Bake on a non stick sheet at 425* for 18-20 minutes or until golden brown.blend together remaining ingredients for glaze.
  7. cool biscuits and drizzle with glaze.

Posted in Recipes | No Comments »

« Previous Entries Next Entries »