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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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Biscuits With Ham in Cheddar Sauce Recipe

June 29th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (16 1/3 ounce)packagePillsbury Grands refrigerated buttermilk biscuits(8 count)
  2. 1 (10 ounce) fully cooked bonelessham steak
  3. 2tablespoons snippedfresh chivesor choppedfresh parsley
  4. 2tablespoonsbutter
  5. 2tablespoonsall-purpose flour
  6. 1 1/2cupsmilk
  7. 1cup shreddedcheddar cheese
  8. 2tablespoonsdry sherry

DIRECTIONS

  1. Preheat the oven to 375.
  2. Place the biscuits 2 inches apar,on a baking sheet and bake 11 to 15 minutes or until golden brown.
  3. When baked, remove from oven and keep warm.
  4. While the biscuits are baking, trim the ham steak and cut into 1/2 inch pieces.
  5. In a medium non-stick skillet, melt the butter over high heat.
  6. When it starts to brown slightly, add the ham and cook, stirring occasionally, about 5 minutes, or until it starts to brown.
  7. With a slotted spoon, transfer the ham to a plate, leaving the juices in the pan.
  8. Return the skillet to the heat and add the flour to the pan juices.
  9. Cook, stirring, for 1 minute.
  10. With a wire whisk, slowly whisk in the milk.
  11. Bring to a boil, whisking constantly.
  12. Reduce the heat to low adn simmer the sauce, stirring often for 3-5 minutes, or until it thickens slightly.
  13. Remove from the heat and whisk in the Cheddar, sherry and chives or parsley, stirring until the cheese is melted.
  14. Stir in the ham with any juices that have collected on the plate.
  15. Split the biscuits and spoon the ham and cheddar sauce over each biscuit.

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Scottish Oat Biscuits Recipe

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

INGREDIENTS

  1. 3cups quakerquick oatsor old fashioned oats
  2. 1cupwhite flouror whole wheat flour
  3. 1/2teaspoonbaking soda
  4. 1tablespoonbutter
  5. 1cupbuttermilkor plain yogurt
  6. slicedwhite cheddar cheese (optional)
  7. cinnamon sugar (optional)

DIRECTIONS

  1. Combine the oats, flour, baking soda and salt and mix well.
  2. Add the butter and mix well (a food processor is ideal, but a pastry blender will work).
  3. Add enough buttermilk to make a stiff dough– it may take up to 1 1/3 cups– and mix until moistened.
  4. Roll the dough 1/4 to 1/8-inch thick and cut with a 2-inch biscuit cutter, then place on a greased baking sheet.
  5. Bake at 450 (the directions just say”hot oven”) until firm (or until hard and crisp, per the original directions), about 8 to 12 minutes.

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Biscotti Di Pepe – Taralli – Italian Pepper Biscuits Recipe

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

INGREDIENTS

  1. 1 (1/4 ounce)packagedry yeast
  2. 1/2cupwarm water(110 degrees)
  3. 2cupsflour
  4. 1/2teaspoonsalt
  5. 1 1/2teaspoonsblack pepper(or more)
  6. 1/2cupolive oil

DIRECTIONS

  1. Dissolve yeast in water.
  2. Sift flour salt and pepper onto mixing board.
  3. Make a well in the center and add yeast and oil.
  4. Blend together and gradually incorporate into flour.
  5. The dough will be stiff.
  6. Knead 10 minutes.
  7. Place in oiled bowl, turn to coat, cover with towel and let rise until doubled in bulk.
  8. Preheat oven to 375ยบ.
  9. Break off small pieces of dough and roll into ropes about 6 inches long.
  10. Form a ring and pinch edges together.
  11. Place on baking sheet and let rise 20 minutes.
  12. Brush with oil and bake 12 to 15 minutes or until lightly browned.

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Peppered Sausage Gravy and Biscuits Recipe

May 28th, 2014 by alice  Tags: , , , | Print This Post Print This Post

Peppered Sausage Gravy and Biscuits Recipe

INGREDIENTS

  1. 1lb jimmy deanmild sausage(any pork sausage)
  2. 2teaspoons mincedgarlic
  3. 1/4cupbutter
  4. 1/3cupall-purpose flour
  5. 1/4teaspoonground pepper
  6. 1/4teaspoonseasoning salt
  7. 1/4teaspoonbasil
  8. 1 (14 ounce)canready-to-serve chicken broth
  9. 1/4cuphalf-and-half
  10. 1 (12 ounce)can pillsburyrefrigerated buttermilk biscuits

DIRECTIONS

  1. Bake biscuits according to directions on can.
  2. In a large skillet, fry crumbled up sausage til done and no longer pinkish.
  3. Drain sausage, (do not wipe pan clean) add sausage back into pan.
  4. Add 2 teaspoons minced garlic and simmer on low heat while making the gravy.
  5. In a medium sauce pan on medium heat melt butter and add flour, pepper, seasoning salt and basil.
  6. Slowly add can chicken broth and half and half.
  7. Bring to a boil while stirring to thicken gravy.
  8. Add sausage to gravy mixture.
  9. Simmer 5 minutes.
  10. Serve over biscuits.

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