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Pumpkin Biscuits Recipe

December 19th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2 1/2cupsbaking mix(such as Bisquick)
  2. 1/3cupnonfat dry milk powder
  3. 1/4cuplight brown sugar
  4. 3/4teaspooncinnamon
  5. 1/2teaspoonginger
  6. 1/4teaspoonnutmeg
  7. 3/4cuppumpkin puree
  8. 1tablespoonwater

DIRECTIONS

  1. Preheat oven to 425.
  2. In a large bowl, mix together baking mix, dry milk, sugar and spices.Stir in pumpkin and water just until moistened.
  3. Knead on a lightly floured surface for about 2 minutes.
  4. Roll dough on lightly floured surface to about 1/2″ thickness.Cut into 12 biscuits with round cutters or a glass.
  5. Place biscuits on to ungreased baking sheet 2″ apart.
  6. Bake for 8-10 minutes or until golden brown.

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Buttermilk Biscuits Recipe

December 14th, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 3teaspoonsbaking powder
  3. 1/2teaspoonbaking soda
  4. 1/2teaspoonsalt
  5. 1tablespoonsugar
  6. 1/2cupCrisco shortening
  7. 1cupbuttermilk

DIRECTIONS

  1. Preheat oven to 450 degrees.
  2. In medium mixing bowl, mix dry ingredients.
  3. Using fork, cut in shortening until mixture resembles course meal with some tiny bits of shortening still visible.
  4. Add buttermilk and toss with fork until mixture forms a soft dough.
  5. Turn out onto floured board and with a floured dough scraper gently toss dough to coat with flour until dough is no longer sticky.
  6. Pat dough into a disk and fold one half over onto the other half.
  7. Pat out to about 1/2-inch to 3/4-inch thickness.
  8. Using a floured 2-inch cutter stamp out biscuits (meaning cut straight down and up without twisting or turning cutter).
  9. Place biscuits onto ungreased baking sheet.
  10. Bake for about 12 minutes or until biscuits are light golden brown.Serve immediately.
  11. Note:If you don’t have buttermilk you can use regular milk and omit the baking soda.They just wont be buttermilk biscuits.

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Biscuits With Ham Butter Recipe

November 30th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupsall-purpose flour
  2. 2teaspoonsbaking powder
  3. 1/2teaspoonsalt
  4. 3/4cupsour cream
  5. 1egg, lightly beaten
  6. 1cup cumbed fully cookedsmoked ham
  7. 1/2cupbutteror margarine, softened

DIRECTIONS

  1. IN a bowl, combine flour, baking powder and salt; set aside.
  2. Combine sour cream and egg, mix well.
  3. Stir into dry ingredients just until moistened.
  4. Turn onto a lightly floured surface and kneed gently 4-5 times.
  5. Roll to 1/2-inch thickness; cut with a 2 1/2 inch biscuit cutter.
  6. Place on greased baking sheet and bake at 425 for 10-12 minutes or until lightly browned.
  7. Meanwhile, in a blender or food processor, process ham until finely minced.
  8. Add butter and continue processing until well mixed.
  9. Spread over warm biscuits.

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Sage Biscuits Recipe

October 22nd, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cup coldmilk
  2. 1largeegg
  3. 2cupsall-purpose flour
  4. 1 1/2teaspoonsbaking powder
  5. 1teaspoonsea salt
  6. 1tablespoon finely choppedfresh sage
  7. 1/4teaspooncayenne pepper
  8. 1/4teaspoonwhite pepper
  9. 3/4cup chilledunsalted butter, cut into small pieces

DIRECTIONS

  1. Pre-heat oven to 425°F.
  2. Whisk together milk and egg until blended in a small bowl; set aside.
  3. In a large bowl, blend together flour, baking powder, salt, sage, and the two peppers with a fork.
  4. Add butter pieces and massage into the flour with your fingers until the mixture resembles coarse cornmeal.
  5. Add the milk mixture and blend in (with hands) until you can gather the whole into a ball, but don’t overmix.
  6. Transfer dough to a floured surface and knead just until it holds together, about 6 turns.
  7. Roll out to 1/2 inch thickness.
  8. Using a floured 2 inch biscuit cutter, cut out biscuits; re-roll out scraps and cut out remaining biscuits.
  9. Transfer biscuits to a large non-stick baking sheet and bake until golden brown, about 12 minutes.

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Savory Herb Biscuits (Sage and Caraway) With Garlic Butter Recipe

October 18th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. biscuits

  2. 2tablespoonsextra virgin olive oil
  3. 2cupsflour
  4. 1 1/4teaspoonscaraway seeds
  5. 1/2teaspoonsage leaves, crumbled
  6. 1/4teaspoondry mustard
  7. 3teaspoonsbaking powder
  8. 1teaspoonsalt
  9. 1/4cupshortening
  10. 3/4cup2% low-fat milk
  11. garlic butter

  12. 1/4cupbutter, melted
  13. 1/4teaspoongarlic powder

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Lightly grease a cookie sheet with olive oil.
  3. In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
  4. Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
  5. Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don’t add enough).
  6. Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
  7. Roll out dough into a circle about 1/2″ thick.
  8. Cut using a floured 1 1/2″ biscuit cutter or cookie cutter.
  9. Gather up scraps of dough and re-roll and cut out remaining biscuits.
  10. Place on greased cookie sheet about 1/2 inch apart.
  11. Bake for 10-12 minutes (until golden brown).
  12. Mix garlic powder in butter.
  13. Serve biscuits hot with garlic butter.

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