Recipes from rec.food.recipes
From: dciem!lfergus!larry@lsuc.uucp (Larry Moore)
Date: Mon, 15 Nov 1993 00:36:03 -0500
Title: Beer Biscuits
Categories: Quickbreads
Servings: 4
2 c Unbleached Flour
3 ts Baking Powder
1 ts Salt
1/4 c Shortening
3/4 c Beer
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown.
Makes 12 to 15 biscuits.
Title: Cream Biscuits
Categories: Quickbreads
Servings: 1
4 c Flour
1 ts Salt
3 ts Cream of tartar
1 1/2 ts Baking soda
1/4 c Butter
2 c Cream * OR
2 c Half & half (10% bf) *
Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs.
William C. Edmonston
*Could probably replace this with milk. HP
Title: Easy Tea Biscuits
Categories: Quickbreads, Easy
Servings: 6
2 c All purpose flour
3 ts Baking powder
3/4 ts Salt
6 tb Shortening
1 c Milk
Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl.
Cut in shortening using a pastry blender, 2 knives or a fork until mixture
is crumbly. Add milk. Stir with fork just enough to moisten dry
ingredients. Drop dough from a Tablespoon onto ungreased baking sheet.
Bake for 10-12 minutes til lightly browned.
From the Spectator, Nov. 18/92
Title: Old Fashioned Buttermilk Biscuits
Categories: Quickbreads
Servings: 8
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
34 c Buttermilk or more
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
continue stirring gently until the dough begins to hold together. (If the
dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the
dough over on itself two or three times. Use the dough immediately . Pat
dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen
and golden.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
From: HELEN PEAGRAM
Title: Old Fashioned Shortcake
Categories: Quickbreads
Servings: 8
1 qt Fruit (strawberries)
1/3 c Sugar
1 tb Lemon juice
1 1/2 c Heavy cream
Buttermilk Biscuit Dough
2 tb Buttermilk
2 tb Sugar
2 tb Soft butter
MMMMM---------------------BUTTERMILK BISCUIT DOUGH--------------------------
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
3/4 c Buttermilk or heavy cream
(or more)
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
For a large shortcake, pat the dough into a 9-inch disk on a
parchment-lined cookie sheet. For individual shortcakes, pat dough into a
6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp,
floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with
buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well
risen and golden. Check the center of the large shortcake with a toothpick
to make sure it is baked through: If the pick emerges with dough still
clinging to it, lower temperature to 350F and bake another 5 minutes. Slide
the large shortcake onto a platter immediately after it is baked. Use a
sharp, serrated knife to slice through the middle, making two layers. Slide
the edge of a cookie sheet between the two layers and lift the top layer
off. Butter the bottom layer and pour all but 1/2 cup of the sweetened
fruit on. Slide the top back on and pour the remaining berries over the
top. Split the small shortcakes in the same way and place the bottoms on
individual dessert plates. Butter them and top with about 1/3 cup of the
fruit mixture. Replace tops and pour a tablespoon or so of the remaining
berries over the top. Serve immediately. Pass the cream in a bowl for the
guests to help themselves.
BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a
mixing bowl and stir well to mix. Rub in the butter by hand or with a
pastry blender until the mixture is mealy. Stir in 3/4 cup of the
buttermilk with a fork and continue stirring gently until the dough begins
to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon
at a time.) Sprinkle the work surface generously with flour and scrape the
dough onto it. Fold the dough over on itself two or three times. Use the
dough immediately for shortcakes, following the instructions above. Use
this recipe to make a large shortcake or eight small ones. This same dough
is used as the topping in cobbler recipes.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
Title: Beaten Biscuits
Categories: Quickbreads
Servings: 100
6 c All purpose flour (soft)
1 1/2 ts Salt
1 tb Sugar
1 ts Baking powder
1 c Shortening
1 c Milk
Mix the flour, salt, sugar, and baking powder in a bowl or in a food
processor fitted with a metal blade. Add the shortening and cut in or
process until the mixture is the consistency of coarse meal. Pour in the
milk and stir or process just until the dough holds together. If it is dry
or crumbly, add more milk. If it is too wet, add more flour. Knead
briefly in the food processor, then turn out onto a floured board or beat
1,001 times with a rolling pin. when it's ready, the dough should "snap"
when you hit it. Fold the dough in half. Roll out the folded dough until it
is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds.
Prick each round with a fork, making two parallel sets of holes in the
biscuit. keep rolling out the dough, folding before cutting, until all the
scraps are gone and you have made about 100 biscuits. Preheat the oven to
350 degrees. Place the biscuits on a lightly greased pan. Bake for 30
minutes, until crisp, but not browned. They should open easily when split
with a fork. They will keep for weeks tightly covered in a tin or in the
freezer. Split in two before serving. From Nathalie Dupree's "New Southern
Cooking"
Title: Wheat Germ Biscuits
Categories: Quickbreads
Servings: 1
1 1/2 c All-purpose flour
1/2 c Wheat germ
1 tb Baking powder
1/2 ts Salt 1/4 c shortening
1/4 c Milk
Combine flour, wheat germ, baking powder, and salt in a medium bowl; cut in
shortening with a pastry blender until mixture resembles coarse meal. Add
milk; stir until dry ingredients are moistened.
Turn dough out onto a well floured surface, and knead 5 to 6 times. Roll
dough to 1/2 inch thickness; cut with a 2-inch biscuit cutter. Place on a
lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes or
until biscuits are lightly brow
Source: 1986 Annual Recipes from Southern Living
From: Linda Martin
Title: Ken Haedrich's three grain biscuits
Categories: Quickbreads
Servings: 14
1 1/2 c Flour
1/2 c Yellow cornmeal
1/3 c Rolled oats (not instant)
1 ts Baking powder
1 ts Baking soda
1/3 ts Salt
1/4 c Cold unsalted butter,
Cut into 1/4 inch pieces
1/2 c Sour cream
1/2 c Milk
Lightly butter large baking sheet-preferably dark metal. combine
flour cornmeal, oats, baking powder, baking soda and salt in mixing bowl.
Add unsalted butter and rub or cut in until mixture looks like coarse meal.
Blend sour cream and milk in separate bowl, make well in dry ingredients
and add liquid to well all at once, stir dough until evenly mixed
Sprinkle dough, your hands and your work surface with flour, turn
dough out and nead gently 20 or 30 seconds. Use little more flour if
necessary to keep dough from sticking. Pat dough out to thickness of about
3/4 inch, cut dough using 2 or 2 1/4 inch round cutter. Keep cuts close
together. place on buttered baking sheet bake at 350 degrees for 13 to 14
minutes until browned and crusty. Serve at once
Each biscuit contains about 104 calories; 123 mg sodium; 13 mg
cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber
Title: Little Cheddar Biscuits
Categories: Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce
Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.
From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich
Title: Cheddar Biscuits
Categories: Cheese, Quickbreads
Servings: 8
2 c Unbleached Flour; Sifted
4 ts Baking Powder
1/2 ts Salt
1 c Cheddar; Sharp, Grated
1/4 c Butter
2/3 c Milk
Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.
From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich
Title: Cheese Drop Biscuits
Categories: Quickbreads, Cheese
Servings: 1
2 c Flour
4 tb Butter
3 ts Baking powder
1/2 ts Salt
6 tb Cheese - ground
Sift flour, salt, baking powder together. Chop in butter. Add enough milk
to make up soft. Add cheese. Drop on buttered baking tin.
Note: No baking time or temperature is given. Suggest moderate 400 F oven,
10 - 20 minutes.
Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH
From Ed Mccormick
Converted by MMCONV vers. 1.00
Title: Never Fail Biscuits
Categories: Quickbreads
Servings: 1
5 tb Shortening
3/4 c Milk
2 c Flour
3 ts Baking powder
1 ts Salt
Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss on a
floured board. Knead lightly, roll, cut and put on greased pan.Bake in 400
F. oven for 20 minutes.
Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County, OH;
Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh
From Ed Mccormick
Converted by MMCONV vers. 1.00
Title: Sour Cream Biscuits
Categories: Quickbreads
Servings: 1
4 c Flour
4 ts Baking powder
1 ts Salt
1 c Sour cream
1 1/2 c Milk - sour
1 ts Soda
Mix all ingredients, bake in moderate oven about 10 or 20 minutes. Notes:
Exact temperature not given. Moderate is 350 - 400 F.
Source: Boxbury Grage, Morgan County, OH
From Ed Mccormick
Converted by MMCONV vers. 1.00
Title: Sour Milk Biscuits
Categories: Quickbreads
Servings: 1
2 1/2 c Flour - general purpose
1 c Buttermilk
1/2 ts Baking powder
1 tb Shortening - rounded
1 ts Soda
1 ts Salt
Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut out
with biscuit cutter and place on greased baking sheet. Bake imediately in a
hot oven about 400 F about 10 minutes. If sour milk is very sour, add more
soda.
Source: Mrs. Gaylod Preston, Scioto Valley Grange, Scioto County, OH Mrs.
L. E. Gorham, Westfield Grange, Medina County, OH
From Ed Mccormick
Converted by MMCONV vers. 1.00
Title: Whipped Cream Biscuits
Categories: Quickbreads
Servings: 1
2 c Flour
3 ts Baking powder
3/4 ts Salt
1 c Heavy cream - whipped
Sift dry ingredients and add to whipped cream. Roll 1/2-inch thick and cut
with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18
Note: Moderate oven 350 - 400 F.Source: Mrs. Emma Feiden, Huron Grange,
Erie County, OH
From Ed Mccormick
Converted by MMCONV vers. 1.00
Title: Roquefort Biscuits
Categories: Quickbreads, Cheese
Servings: 36
1 c Self-raising flour
1/2 c Butter; well-chilled
2 oz Roquefort
-OR other blue-veined cheese
2 oz Cheddar cheese; shredded
1/2 c Sesame seeds
Cucumber slices
Cherries
Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter
until mixture resembles coarse crumbs. Crumble in Roquefort cheese;
sprinkle in Cheddar cheese.
With your fingers, thoroughly mix ingredients to form a dough. Cover and
refrigerate. Place sesame seeds in a dry skillet, stir over medium heat
until golden. Remove from heat; cool. Preheat oven to 400 F (200 C).
Grease 2 baking sheets. Shape chilled dough into 36 equal balls. Toss
each ball in toasted sesame seeds, pressing balls flat to coat well with
seeds.
Arrange balls on greased baking sheets and press lightly with a fork. Bake
10 minutes or until golden around edges. Cool on racks and store in an
airtight container. To serve, arrange on a plate and garnish with cucumber
and cherries. Makes 36.
Source: The Book of Appetizers, by June Budgen Typed for you by Karen
Mintzias From: Art Barron Date: 08-14-93
Title: Pink Crustacean Cheese Biscuits
Categories: Quickbreads
Servings: 1
1/4 ts Garlic salt or powder
1/4 tb Parsley flakes
1/4 ts Italian seasonings
1 lb Bisquick
8 3/4 oz Cold water
1/4 lb Cheddar cheese,
-sharp,grated
1/8 c Butter or margarine
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
(while hot) brush on melted butter or margarine mixed with garlic powder,
parsley flakes and italian seasoning. (Amounts will vary by the size batch
you make, but a little goes a long way.) Serve hot.
The Red Lobster manager's recipe is for a large quantity, so you'll have to
reduce the ingredient quantities by the size batch you desire. Note: For a
smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c.
grated cheddar which will yield about 12 biscuits.
You may also substitute soda water or gingerale for the water, if desired.
Judy Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date:
09-21-92 (20:22) From: Stuart Talkofsky Date: 07-19-93
Title: Biscuit Baking Mix Recipes (biscuits)
Categories: Master mix, Quickbreads
Servings: 10
MMMMM----------------------QUICK ROLLED BISCUITS---------------------------
2 c Biscuit baking mix
2/3 c Milk
MMMMM-------------------------DROPPED BISCUITS------------------------------
2 c Biscuit baking mix
1 c Milk
MMMMM--------------------------SWEET BISCUITS-------------------------------
2 c Baking mix
2/3 c Milk
1/4 c Cinnamon Sugar
2 tb Butter
MMMMM-------------------------FILLED BISCUITS------------------------------
2 c Biscuit baking mix
2/3 c Milk
2 tb Butter
1/2 c Veggies, tuna or another
-meat or veggie filling
-ov your choice
MMMMM-------------------------LATVIAN BISCUITS------------------------------
1 sm Onion
2 sl Bacon
2 c Biscuit baking mix
2/3 c Milk
2 tb Butter
QUICK ROLLED BISCUITS: Preheat oven to 400 degrees
1. Combine mx and milk and bead tuntil smoothe. If dough feels too sticky,
add more mix-up to 1/4 c.
2. Turn dough out onto a surface dusted with baking mix or plain flour,
roll dough into a ball to coat, and knead gently t0 times. Roll dough
out to 1/2" thickness and cut int 2" circles or squares.
3. Place on an ungreased cookie sheet, brush tops with milk to brown and
bake for 8 to 10 minutes.
DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled biscuits. Mixture
will be a bit looser than the dough for regular biscuits. Drop by spoonfuls
onto an ungreased cookie sheet and bake for 8 to 10 minutes.
SWEET BISCUITS: Follow the instructions for either Quick Rolled or Dropped
Biscuits. Just before baking brush tops with melted butter and dust with
cinnamon sugar.
FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled
biscuits. Befor baking, brush one biscuit circle for teh bottom with melted
butter, add a teaspoon of filling, top with second biscuit circle, pinch
sides, brush with milk to seal.
LATVIAN BISCUITS: Chop onion and bacon into small pieces. Cook them
together over low heat until onion is transparent andbacon is soft but not
crispy.
Meanwhile prepare dough for quick rolled biscuits. Lift onion and bacon
from pan and add, without drainng to the dough just before kneading.
Proceed as for Quick rolled biscuits, brushing tops with bacon grease
before baking.
Yield: 10 medium biscuits per recipe Source: Cheaper and better
Alternatives to Storebought goods By: Nancy Birnes
Found by Fran McGee From: Fran Mcgee Date: 09-10-93
Title: Cow Chip Biscuits
Categories: Quickbreads
Servings: 18
3 c Flour
6 ts Baking powder
3 tb Lard
1 ts Salt
1 tb Sugar
1 1/3 c Milk (or canned milk, cut to
-half-strength with water)
Cow chips (opt, depending
-on which way the wind is
-blowing)
Sift together all dry ingredients; cut in lard until flaky pieces form; add
milk to moisten mix until sticky; turn onto floured board; pat gently until
dough is *" thick; cut biscuits from dough; place in large (18-20")
greased, warm Dutch oven (do not crowd); replace cover of Dutch oven and
place coals on top; bake approximately 20 minutes. Serve with honey or
preserves or beans or chili. Makes approximately 18 biscuits.
From: Michael Orchekowski Date: 10-02-93
Title: Tea Biscuits
Categories: Quickbreads
Servings: 1
2 c Sifted Flour
4 ts Baking Powder
1/4 ts Salt
-Cut in 3-5 tablespoons
-Crisco
2/3 c Milk
-Pre-Heat oven to 450F.
Combine flour, bankin powder and salt in bowl. Cut in Crisco until mixture
resembles small peas. Add Milk and stir together until mixture comes away
from sides of bowl. Put on a floured surface and knead for a few seconds.
Bake until golden brown (12 minutes)
Recipe from: Mrs. Ruth Daly (My Mom!) Posted by: June Daly Del Re
Converted by MMCONV vers. 1.00
amyl
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