Post by wildfire on Aug 13, 2005 9:50:41 GMT -5
Hardee's Biscuits
2 tsp. baking powder
2 cups self-rising flour
2 tsp. powdered sugar
6 tbsp. shortening
1 cup buttermilk
A little extra flour
Melted margarine or butter
Mix first 5 ingredients well; roll out on lightly floured surface and cut out biscuits.
DO NOT TWIST BISCUIT CUTTER AS YOU CUT THEM...just cut straight down.
Your biscuits will raise better if you do this.
Place in biscuit pans and bake at 425 for 10 minutes or until browned.
Then pour melted margarine over top and put under broiler a few minutes.
88888888888888888888888888888888888888888888888888888888888888888888888
Old Glory All American Barbecue Sweet Potato BiscuitsYields: 1 dozen
Ingredients:
2 C Sifted Flour
4 t Baking Powder
1 t Salt
2/3C Shortening
1 C Cooked & Mashed Sweet Potatoes
3 T Milk
Method:
• Sift dry ingredients, cut in the shortening and blend in the sweet potatoes.• Add milk to form a soft dough.• On a floured surface, knead and roll out the dough to a 3/4 inch thickness.• With a biscuit cutter, cut out rounds and place on an ungreased cookie sheet pan and bake at 400 degrees for 15-18 minutes.• Serve piping hot with butter or your favorite jam.
888888888888888888888888888888888888888888888888888888888888888888888888
Angel Biscuits
The South is famous for its flaky biscuits, and this is a favorite recipes.
The recipe has the advantage of being able to stay as batter in the fridge for up to 1 week.
Ingredients
1 package dry yeast
2 Tablespoons warm water
3 cups all purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk
Dissolve yeast in water and set aside.
Combine dry ingredients and cut shortening into mix until it resembles coarse meal.
Add yeast mixture and buttermilk to dry ingredients.
Dough will be very soft and easier to work with if it sits overnight in the fridge.
Mix well, turn onto floured surface, and knead about 1 minute. (AGAIN: Dough will be very soft and easier to work with if it sits overnight in the fridge.)
Roll or cut into biscuits.
Bake in preheated oven at 400 degrees for about 12 to 15 minutes.
Serve hot with sausage or homemade jelly.
888888888888888888888888888888888888888888888888888888888888888888888888
BEER BISCUITS-
3 slices bacon-
Cooking oil-
2 cups self-rising flour-
2 tsp sugar-
2/3 cup beer
In a 12 inch heavy skillet, cook bacon till crisp; drain, RESERVING drippings.
Add enough oil to the bacon drippings to make 1/4 cup; set aside.
Crumble cooked bacon(should have about 1/4 cup) in a mixing bowl, combine self rising flour& sugar.
Add the bacon drippings & oil mixture & the beer.
Stir just till combined.
Turn dough out onto a lightly floured surface and knead for 10-12 strokes.
Roll or pat to 2 inch thickness.
Cut with floured 22 inch cutter.
Arrange in the 12 inch skillet.
Bake at 450 oven for about 8-10 minutes, or till golden brown.
Makes 10 biscuits.
NOTE: If you don=t have a 12 inch oven skillet, bake the biscuits on an ungreased baking sheet.
888888888888888888888888888888888888888888888888888888888888888888888888
Biscuits Supreme
2 cups sifted all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening
2/3 cup milk
Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute.
Pat or roll 1/2 inch thick; cut with biscuit cutter.
Bake on ungreased cookie sheet in very hot oven (450) 10 to 12 minutes.
Makes 16 medium biscuits.
8888888888888888888888888888888888888888888888888888888888888888888888
Bojangles Biscuits
Notes: Out of business in most location, Great Biscuits!
Ingredients:
3 Cups Self Rising Flour
3 tsp Baking Powder
2 tsp Powdered Sugar
½ Cup Solid Shortening (lard is GOOD!))
1-1/4 Cups Buttermilk
Preparation:
Mix Dry ingredients, cut in shortening, and then stir in buttermilk.
Bake in Preheated 450 degree oven for 12 minutes.
Enjoy!
888888888888888888888888888888888888888888888888888888888888888888888888
Buttermilk Cheese Biscuits
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk
1/3 cup vegetable oil
1/2 cup shredded cheddar cheese
Sift flour, baking powder, baking soda and place in a large bowl.
Add buttermilk, oil and cheese and mix well.
Place dough on lightly floured surface and knead several times.
Roll dough out with a rolling pin to about 1/2 inch thickness.
Cut with cookie cutter or the top of a glass.
Place biscuits on an ungreased cookie sheet and bake for 12 15 minutes at 425
degrees.
88888888888888888888888888888888888888888888888888888888888888888888888
Kentucky Derby Beaten Biscuits
4 2 cups all purpose flour
1 tsp. salt
2 tsp. baking powder
3 T. sugar
2 cup lard
2 cup milk
2 cup ice water
Sift dry ingredients.
Cut in lard until it resembles meal.
Add liquid quickly (like for pie crust) Knead for a few minutes, then roll with a rolling pin (or put through pasta rollers) until it pops and blisters.
Divide dough into 3 parts and fold it over each time before passing it through the rollers. Cut with a small biscuit cutter.
Pierce each biscuit several times with the tines of a fork, (to allow air to escape).
Bake at 350 degrees for 30 minutes, or until the tops are a light golden color.
888888888888888888888888888888888888888888888888888888888888888888888888
LODGE BUTTERMILK DROP BISCUITS
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter, margarine or shortening
1 1/4 cup buttermilk
Optional: Add 2 tablespoons finely shredded carrots, 1 tablespoon snipped parsley, 1 tablespoon chopped green onion.
Directions:
In a bowl, stir dry ingredients together.
Cut in butter, margarine or shortening to coarse crumb stage.
Add buttermilk.
Stir until just blended.
Drop dough into Lodge Drop Biscuit Pan (or muffin pan).
Fill quite full. Bake 15-18 minutes in 450 degree F oven.
Serve warm.
Makes 7 biscuits.
888888888888888888888888888888888888888888888888888888888888888888888888
Martha's Beer Biscuits
2 cups Bisquick all purpose baking mix
2 Cup finely chopped green onions
2 Cup grated cheddar cheese
2 tbsp shortening
Beer
Preheat the oven to 450 degrees.
Mix together the Bisquick, onion, and cheese.
Cut the shortening into the mixture, and add enough beer to make the dough slightly stiff.
Turn out onto a bisquick covered board. Knead a few times, and cut into individual biscuits.
Bake in the preheated oven until browned.
888888888888888888888888888888888888888888888888888888888888888888888888
Sky High Biscuits and Raspberry butter
2 cups all purpose flour
1 cup whole wheat flour
2 TBS. sugar
4 1/2 t baking powder
1/4 t cream of tartar
1/2 t salt
1/4 cup butter or margarine
1 cup milk
1 egg, beaten
Mix the all purpose flour, whole wheat flour, sugar, baking powder, cream of tartar and salt in a medium bowl
Cut in the butter until crumbly.
Add milk and egg stirring until moistened
Knead the dough on a lightly floured surface
Pat 1 inch thick
Cut with a 2 inch biscuit cutter
Arrange the biscuits in a greased 9 x 9 inch baking pan
Bake for 12 to 15 minutes or until brown
Serve warm with the butter
Makes 15 biscuits
**********************************************
Raspberry butter
½ cup butter or margarine, softened
1/4 cup fresh or thawed frozen raspberries
For the raspberry butter, combine the butter and raspberries in a blender container or food processor.
Process until smooth
Chill, covered for several hours
Preheat oven to 450
888888888888888888888888888888888888888888888888888888888888888888888888
Touch of Grace Biscuits
Makes 10 biscuits
1 ½ cups White Lily Self-Rising Flour
1 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
1/2 cup whipping cream
3/4 cup buttermilk
1 cup White Lily AII-Purpose Flour
2 tablespoons butter, melted
Preheat oven to 450 degrees.
Arrange a rack in center or just below center of oven and spray a 6- to 8-inch round cake pan with nonstick cooking spray. You also may line the pan with parchment paper.
Combine self-rising flour, sugar and salt in medium mixing bowl. With fingers or a pastry cutter, work shortening into flour mixture until slightly lumpy. Don't overwork.
Stir in cream first, then buttermilk. The dough should look like cottage cheese. If dough is extremely wet, add more self-rising flour.
Pour the cup of all-purpose flour onto a plate.
Flour hands.
With a medium ice cream scoop or spoon, scoop a lump of wet dough and gently roll into flour on plate. Pick up biscuit and shape into a round. Shake off excess flour.
Place round in cake pan, leaning each close to the next so that biscuits will rise but not spreadout. Use all of dough in this manner.
Bake 20 minutes. THEN brush with melted butter and allow to cool 1 or 2 minutes before cutting biscuits apart and serving.
888888888888888888888888888888888888888888888888888888888888888888888888
Grandma Willie's (Handmade) Homemade Buttermilk Biscuits
Ingredients:
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Turn you oven to 450 to allow it to preheat.
Sift the flour to make sure there are no lumps.
Add in the baking powder, salt, and baking soda.
Add the Crisco slowly, working it into the dry ingredients.
You can use your hands, a large spatula or spoon, but I preferred using a pastry cutter.
Next add the buttermilk, working it into the mixture too.
After everything is thoroughly mixed, plop it down on a floured counter top or cutting board.
While the oven is heating up knead your dough until it is about the consistency of clay that kids play with in grade school.
You can make it a little dryer if need be by sprinkling more flour on your counter or cutting board.
REMEMBER: The more you knead the dough, the “heavier” the biscuits will be.
As you knead your dough it will pick up more of the flour.
After you have it the right consistency you can shape your biscuits by hand or using a cookie cutter. Many preferred pinching off a chunk, rolling it into a ball, and then patting it a little flat. It takes a little practice to get you biscuits all about the same size. If you want them more perfect, you can roll out your dough using a rolling pin and then cut them with a round cookie cutter. That would look neater when you have company over. Anyway, place you biscuits on a cookie sheet that is either lightly greased or lightly sprinkled with flour. If you use the flour option, be sure not to put too much. Bake these biscuits for roughly 18 minutes on the middle rack in your oven (depends upon how hot your oven is and how far this rack is from the top). If the rack is too low you can move the biscuits to the top rack the last minute of so to get them browned just the way you want. Leave them on the middle rack and they should turn out lightly browned.
Pop them out of the over and eat them while still piping hot. That's the only way to get the butter to melt just right. Enjoy!
2 tsp. baking powder
2 cups self-rising flour
2 tsp. powdered sugar
6 tbsp. shortening
1 cup buttermilk
A little extra flour
Melted margarine or butter
Mix first 5 ingredients well; roll out on lightly floured surface and cut out biscuits.
DO NOT TWIST BISCUIT CUTTER AS YOU CUT THEM...just cut straight down.
Your biscuits will raise better if you do this.
Place in biscuit pans and bake at 425 for 10 minutes or until browned.
Then pour melted margarine over top and put under broiler a few minutes.
88888888888888888888888888888888888888888888888888888888888888888888888
Old Glory All American Barbecue Sweet Potato BiscuitsYields: 1 dozen
Ingredients:
2 C Sifted Flour
4 t Baking Powder
1 t Salt
2/3C Shortening
1 C Cooked & Mashed Sweet Potatoes
3 T Milk
Method:
• Sift dry ingredients, cut in the shortening and blend in the sweet potatoes.• Add milk to form a soft dough.• On a floured surface, knead and roll out the dough to a 3/4 inch thickness.• With a biscuit cutter, cut out rounds and place on an ungreased cookie sheet pan and bake at 400 degrees for 15-18 minutes.• Serve piping hot with butter or your favorite jam.
888888888888888888888888888888888888888888888888888888888888888888888888
Angel Biscuits
The South is famous for its flaky biscuits, and this is a favorite recipes.
The recipe has the advantage of being able to stay as batter in the fridge for up to 1 week.
Ingredients
1 package dry yeast
2 Tablespoons warm water
3 cups all purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups buttermilk
Dissolve yeast in water and set aside.
Combine dry ingredients and cut shortening into mix until it resembles coarse meal.
Add yeast mixture and buttermilk to dry ingredients.
Dough will be very soft and easier to work with if it sits overnight in the fridge.
Mix well, turn onto floured surface, and knead about 1 minute. (AGAIN: Dough will be very soft and easier to work with if it sits overnight in the fridge.)
Roll or cut into biscuits.
Bake in preheated oven at 400 degrees for about 12 to 15 minutes.
Serve hot with sausage or homemade jelly.
888888888888888888888888888888888888888888888888888888888888888888888888
BEER BISCUITS-
3 slices bacon-
Cooking oil-
2 cups self-rising flour-
2 tsp sugar-
2/3 cup beer
In a 12 inch heavy skillet, cook bacon till crisp; drain, RESERVING drippings.
Add enough oil to the bacon drippings to make 1/4 cup; set aside.
Crumble cooked bacon(should have about 1/4 cup) in a mixing bowl, combine self rising flour& sugar.
Add the bacon drippings & oil mixture & the beer.
Stir just till combined.
Turn dough out onto a lightly floured surface and knead for 10-12 strokes.
Roll or pat to 2 inch thickness.
Cut with floured 22 inch cutter.
Arrange in the 12 inch skillet.
Bake at 450 oven for about 8-10 minutes, or till golden brown.
Makes 10 biscuits.
NOTE: If you don=t have a 12 inch oven skillet, bake the biscuits on an ungreased baking sheet.
888888888888888888888888888888888888888888888888888888888888888888888888
Biscuits Supreme
2 cups sifted all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
1/2 cup shortening
2/3 cup milk
Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir only till dough follows fork around bowl. Turn out on lightly floured surface; knead gently 1/2 minute.
Pat or roll 1/2 inch thick; cut with biscuit cutter.
Bake on ungreased cookie sheet in very hot oven (450) 10 to 12 minutes.
Makes 16 medium biscuits.
8888888888888888888888888888888888888888888888888888888888888888888888
Bojangles Biscuits
Notes: Out of business in most location, Great Biscuits!
Ingredients:
3 Cups Self Rising Flour
3 tsp Baking Powder
2 tsp Powdered Sugar
½ Cup Solid Shortening (lard is GOOD!))
1-1/4 Cups Buttermilk
Preparation:
Mix Dry ingredients, cut in shortening, and then stir in buttermilk.
Bake in Preheated 450 degree oven for 12 minutes.
Enjoy!
888888888888888888888888888888888888888888888888888888888888888888888888
Buttermilk Cheese Biscuits
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk
1/3 cup vegetable oil
1/2 cup shredded cheddar cheese
Sift flour, baking powder, baking soda and place in a large bowl.
Add buttermilk, oil and cheese and mix well.
Place dough on lightly floured surface and knead several times.
Roll dough out with a rolling pin to about 1/2 inch thickness.
Cut with cookie cutter or the top of a glass.
Place biscuits on an ungreased cookie sheet and bake for 12 15 minutes at 425
degrees.
88888888888888888888888888888888888888888888888888888888888888888888888
Kentucky Derby Beaten Biscuits
4 2 cups all purpose flour
1 tsp. salt
2 tsp. baking powder
3 T. sugar
2 cup lard
2 cup milk
2 cup ice water
Sift dry ingredients.
Cut in lard until it resembles meal.
Add liquid quickly (like for pie crust) Knead for a few minutes, then roll with a rolling pin (or put through pasta rollers) until it pops and blisters.
Divide dough into 3 parts and fold it over each time before passing it through the rollers. Cut with a small biscuit cutter.
Pierce each biscuit several times with the tines of a fork, (to allow air to escape).
Bake at 350 degrees for 30 minutes, or until the tops are a light golden color.
888888888888888888888888888888888888888888888888888888888888888888888888
LODGE BUTTERMILK DROP BISCUITS
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter, margarine or shortening
1 1/4 cup buttermilk
Optional: Add 2 tablespoons finely shredded carrots, 1 tablespoon snipped parsley, 1 tablespoon chopped green onion.
Directions:
In a bowl, stir dry ingredients together.
Cut in butter, margarine or shortening to coarse crumb stage.
Add buttermilk.
Stir until just blended.
Drop dough into Lodge Drop Biscuit Pan (or muffin pan).
Fill quite full. Bake 15-18 minutes in 450 degree F oven.
Serve warm.
Makes 7 biscuits.
888888888888888888888888888888888888888888888888888888888888888888888888
Martha's Beer Biscuits
2 cups Bisquick all purpose baking mix
2 Cup finely chopped green onions
2 Cup grated cheddar cheese
2 tbsp shortening
Beer
Preheat the oven to 450 degrees.
Mix together the Bisquick, onion, and cheese.
Cut the shortening into the mixture, and add enough beer to make the dough slightly stiff.
Turn out onto a bisquick covered board. Knead a few times, and cut into individual biscuits.
Bake in the preheated oven until browned.
888888888888888888888888888888888888888888888888888888888888888888888888
Sky High Biscuits and Raspberry butter
2 cups all purpose flour
1 cup whole wheat flour
2 TBS. sugar
4 1/2 t baking powder
1/4 t cream of tartar
1/2 t salt
1/4 cup butter or margarine
1 cup milk
1 egg, beaten
Mix the all purpose flour, whole wheat flour, sugar, baking powder, cream of tartar and salt in a medium bowl
Cut in the butter until crumbly.
Add milk and egg stirring until moistened
Knead the dough on a lightly floured surface
Pat 1 inch thick
Cut with a 2 inch biscuit cutter
Arrange the biscuits in a greased 9 x 9 inch baking pan
Bake for 12 to 15 minutes or until brown
Serve warm with the butter
Makes 15 biscuits
**********************************************
Raspberry butter
½ cup butter or margarine, softened
1/4 cup fresh or thawed frozen raspberries
For the raspberry butter, combine the butter and raspberries in a blender container or food processor.
Process until smooth
Chill, covered for several hours
Preheat oven to 450
888888888888888888888888888888888888888888888888888888888888888888888888
Touch of Grace Biscuits
Makes 10 biscuits
1 ½ cups White Lily Self-Rising Flour
1 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
1/2 cup whipping cream
3/4 cup buttermilk
1 cup White Lily AII-Purpose Flour
2 tablespoons butter, melted
Preheat oven to 450 degrees.
Arrange a rack in center or just below center of oven and spray a 6- to 8-inch round cake pan with nonstick cooking spray. You also may line the pan with parchment paper.
Combine self-rising flour, sugar and salt in medium mixing bowl. With fingers or a pastry cutter, work shortening into flour mixture until slightly lumpy. Don't overwork.
Stir in cream first, then buttermilk. The dough should look like cottage cheese. If dough is extremely wet, add more self-rising flour.
Pour the cup of all-purpose flour onto a plate.
Flour hands.
With a medium ice cream scoop or spoon, scoop a lump of wet dough and gently roll into flour on plate. Pick up biscuit and shape into a round. Shake off excess flour.
Place round in cake pan, leaning each close to the next so that biscuits will rise but not spreadout. Use all of dough in this manner.
Bake 20 minutes. THEN brush with melted butter and allow to cool 1 or 2 minutes before cutting biscuits apart and serving.
888888888888888888888888888888888888888888888888888888888888888888888888
Grandma Willie's (Handmade) Homemade Buttermilk Biscuits
Ingredients:
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Turn you oven to 450 to allow it to preheat.
Sift the flour to make sure there are no lumps.
Add in the baking powder, salt, and baking soda.
Add the Crisco slowly, working it into the dry ingredients.
You can use your hands, a large spatula or spoon, but I preferred using a pastry cutter.
Next add the buttermilk, working it into the mixture too.
After everything is thoroughly mixed, plop it down on a floured counter top or cutting board.
While the oven is heating up knead your dough until it is about the consistency of clay that kids play with in grade school.
You can make it a little dryer if need be by sprinkling more flour on your counter or cutting board.
REMEMBER: The more you knead the dough, the “heavier” the biscuits will be.
As you knead your dough it will pick up more of the flour.
After you have it the right consistency you can shape your biscuits by hand or using a cookie cutter. Many preferred pinching off a chunk, rolling it into a ball, and then patting it a little flat. It takes a little practice to get you biscuits all about the same size. If you want them more perfect, you can roll out your dough using a rolling pin and then cut them with a round cookie cutter. That would look neater when you have company over. Anyway, place you biscuits on a cookie sheet that is either lightly greased or lightly sprinkled with flour. If you use the flour option, be sure not to put too much. Bake these biscuits for roughly 18 minutes on the middle rack in your oven (depends upon how hot your oven is and how far this rack is from the top). If the rack is too low you can move the biscuits to the top rack the last minute of so to get them browned just the way you want. Leave them on the middle rack and they should turn out lightly browned.
Pop them out of the over and eat them while still piping hot. That's the only way to get the butter to melt just right. Enjoy!
