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Tillamook Smoked Cheddar Biscuits With Crisp Bacon and Apricots Recipe

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

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 1tablespoonbaking powder
  3. 2teaspoonssugar
  4. 1/2teaspoonsalt
  5. 1/4teaspoonwhite pepper
  6. 5tablespoons coldunsalted butter, cut into pieces(can use Tillamook brand)
  7. 5slicesbacon, cooked crisp and crumbled
  8. 1/3cup choppeddried apricots
  9. 3/4cup tillamooksmoked cheddar cheese, shredded & chilled
  10. 3/4cupbuttermilk(can use Tillamook brand)

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. In a large electric mixer with paddle attachment, combine the flour, baking powder, sugar, salt, and white pepper.
  3. Add cold butter pieces and mix until flour mixture has a coarse meal texture.
  4. Add the bacon, apricots, and smoked cheddar cheese and mix until well-combined.
  5. On low speed, gradually add the buttermilk and mix until a dough is formed.
  6. Turn the dough out onto a lightly-floured board and gently knead 8 times.
  7. Pat or roll out the dough to 1-inch thick, and use a biscuit or cookie cutter to cut the biscuits (re-gathering and re-rolling as necessary to use up the dough).
  8. Place on a lightly-greased and floured baking sheet, and bake at 425 degrees F on the middle oven rack for 15 minutes and biscuit tops are golden.

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Maple Pecan Biscuits Recipe

July 16th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 2tablespoonssugar
  3. 2teaspoonsbaking powder
  4. 1teaspoonsalt
  5. 1/2cupshortening
  6. 1/3cup chopppedpecans
  7. 1cupmilk
  8. 2teaspoonsmaple flavoring
  9. Glaze

  10. 1/2cuppowdered sugar
  11. 1/4teaspoonvanilla extract
  12. 2-3teaspoonsmilk

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Grease a cookie sheet with cooking spray.
  3. Mix flour, sugar, baking powder and salt in a bowl.
  4. Cut in shortening until the mixture is like fine crumbs.
  5. Add the pecans.
  6. Combine the milk and maple flavor in another bowl; mix well.
  7. Add to the flour mixture; stir just until moistened.
  8. Drop the dough by spoonfuls on the cookie sheet.
  9. Bake 10-12 minutes or until the biscuits are light golden brown.
  10. Remove to a wire rack placed over wax paper.
  11. Combine all glaze ingredients and drizzle over the biscuits.

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Buttermilk Herbed Biscuits Recipe

July 16th, 2014 by alice  Tags: , , | Print This Post Print This Post

Buttermilk Herbed Biscuits Recipe

INGREDIENTS

  1. 2cupsall-purpose flour
  2. 2teaspoonsbaking powder
  3. 1 1/2teaspoonsdried herbs(such as rosemary, basil, thyme or Italian seasoning)
  4. 1/2teaspoonsalt
  5. 1/2teaspoonbaking soda
  6. 1/3cupshortening
  7. 1cupbuttermilk
  8. 1tablespoonbutter, melted

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Mix flour, baking powder, herbs, salt and baking soda in a large bowl.
  3. Cut in the shortening until the mixture is crumbly.
  4. Add in the buttermilk.
  5. Stir until the dough leaves the sides of the bowl.
  6. The dough should be soft and sticky.
  7. Knead the dough 10 times on a floured surface.
  8. Roll the dough about 1″ thick.
  9. Cut with a floured 2″ cutter.
  10. Place the biscuits on an ungreased cookie sheet and brush with butter.
  11. Bake 14-16 minutes or until golden brown.

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Orange Cinnamon Biscuits Recipe

July 15th, 2014 by alice  Tags: , , | Print This Post Print This Post

Orange Cinnamon Biscuits Recipe

INGREDIENTS

  1. 2cupsflour
  2. 1tablespoonbaking powder
  3. 1teaspoonsalt
  4. 1/4cupshortening
  5. 3/4cupmilk
  6. 2-3teaspoonsorange zest, divided
  7. 1/4cupbutter, melted(or very soft)
  8. 1/2cupsugar
  9. 1teaspooncinnamon
  10. Glaze

  11. 1cuppowdered sugar
  12. 1-2tablespoonmilkor orange juice
  13. 1teaspoonorange zest

DIRECTIONS

  1. Combine flour, baking powder and salt; cut in shortening.
  2. Add 1-2 teaspoons orange zest to milk, stir.
  3. Stir milk mixture into flour mixture with fork just until dough leaves sides of bowl, dough might be slightly sticky.
  4. Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
  5. Brush top with butter (I prefer to use soft butter and spread it).
  6. Combine 1 teaspoons orange zest and sugar, stir to distribute the zest, mix in cinnamon; sprinkle evenly over dough.
  7. Roll up, starting on long side.
  8. Cut into 1/2 inch thick rounds.
  9. Place rounds, with sides just touching, in greased 9″ round pan.
  10. Bake at 425°F for 18-20 minutes or until golden brown.
  11. Remove from oven, cool for about 10 minutes and drizzle with glaze, serve warm.

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British Herb Scones (Biscuits) Recipe

July 5th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncesself-rising flour
  2. 1/2teaspoonsalt
  3. 1 1/2ouncesbutter, cold from the refrigerator and cut into small cubes
  4. 2tablespoons finely choppedparsley
  5. 1/2tablespoon finely choppedsage
  6. 1teaspoon choppedthyme leaves
  7. 1/2teaspoon finely choppedtarragon leaves
  8. 5ouncesmilk(more or less may be required)
  9. milk, a little extra to glaze

DIRECTIONS

  1. Preheat oven to 425°F.
  2. Lightly grease a baking tray and dust it with flour.
  3. Sift the flour and salt together into a large bowl.
  4. Add butter to the bowl, toss briefly through the flour, then rub it in with your (preferably cold) fingertips until the mixture resembles breadcrumbs.
  5. Stir in the herbs.
  6. Start adding the milk, mixing initially with a spatula or palette knife, and then when the dough starts to come together, with a quick light hand.
  7. You are aiming for a soft, unsticky dough which leaves the sides of the bowl clean; you may not need all the milk – if, however, the dough seems a bit dry, add a teaspoon more milk at a time.
  8. Be careful not to add too much milk, and do not overwork the dough.
  9. Shape the dough into a round with your hands and place on a lightly floured surface.
  10. Flour the rolling pin, then lightly roll out the dough to a thickness of a half-inch.
  11. Stamp out 2” rounds with a biscuit cutter.
  12. When you are left with the trimmings, bring these together and roll out again lightly, and continue stamping out rounds until you have cut out the last scone.
  13. Lay the scones on the prepared tray, and brush the tops lightly with the extra milk.
  14. Bake 10 – 12 minutes until well risen and lightly browned.
  15. Remove to a wire rack to cool.
  16. Serve as suggested above, and store any left over in the freezer, to be gently re-warmed later in a microwave oven.

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