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If you want to substitute self-rising flour for regular flour in a recipe,
just omit the baking powder and salt from the recipe, and use self-rising
flour.
Save time and NO mess...Bake Biscuits in muffin tins, instead of
rolling
them out.
Cut biscuit with a biscuit cutter, or the rim of a clean cup or can. Use a tomato paste can for small biscuits and a tuna can for large biscuits.
BISCUIT VARIATIONS FOR REGULAR BISCUIT RECIPES
DROP BISCUITS:
Add a little extra milk to biscuit recipe (about 1/4 cup more). Drop by spoonful onto a greased tin. Bake 10 to 15 minutes in a 450º oven.
CHEESE BISCUITS:
Add about 3/4 cup shredded cheese to dry ingredients in biscuit recipe. Use non-fat milk for liquid. Follow rest of recipe. Bake in 450º oven.
BACON BISCUITS:
Add three strips of cooked, crisp bacon, crumbled to recipe.
ONION BISCUITS:
Add 1/3 cup minced onion to you biscuit recipe.
SAGE BISCUITS:
Add 1 teaspoon of sage or poultry seasoning to your biscuit recipe. This is good with pork and gravy, chicken or other meat dinners.
ORANGE BISCUIT:
Dip a cube of sugar in some orange juice and place on top of biscuit.
CINNAMON-SUGAR BISCUITS:
Dip biscuits in melted butter, sprinkle with cinnamon and sugar mixture. Bake as usual.
ITALIAN BISCUITS
4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons salt
2 teaspoons Italian herbs
2 cups grated cheddar cheese
5 minced cloves of garlic
1/4 cup olive oil
1 1/2 cups milk
Mix flour, baking powder, salt, and herbs and stir.
Add cheddar cheese and garlic and stir.
Add olive oil and milk and stir.
Spread out and cut into appropriate sized biscuits.
Place on buttered pan and bake at 350 degrees for 20-25 minutes.
WHEAT DROP BISCUITS
1 1/2 cups ROBIN HOOD Nutri™ Flour Blend/Wheat
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup All-Vegetable Shortening
3/4 cup buttermilk
Preheat oven to 400ºF Grease or line baking sheet with
parchment paper.
Combine dry ingredients in medium sized bowl. Add shortening and
mix with
fork or hands until mixture resembles small peas. Add buttermilk
all at once
and mix until combined.
Drop by 1/4 cupfuls onto prepared baking sheet. Bake in
preheated oven
15-18 minutes or until puffed and golden brown. Serve warm with
jam.
CHEDDAR ZUCCHINI BISCUITS
For the best cheesy flavor, use a well-aged or extra-sharp cheddar.
3/4 cup shredded zucchini
1/2 teaspoon salt, divided
1 cup shredded aged yellow cheddar cheese
1/4 cup sliced green onions
1 tablespoon plus 2 cups all-purpose flour, divided
2 teaspoons baking powder
6 tablespoons butter, chilled, cut up
1 cup milk
Heat oven to 450°F. Line baking sheet with parchment paper. Combine zucchini and 1/4 teaspoon of the salt in small bowl; let stand 20 minutes. Discard excess liquid. Place zucchini in strainer; press on zucchini to drain any additional liquid. Combine zucchini, cheese, green onions and 1 tablespoon of the flour in medium bowl.
Whisk remaining 2 cups flour, baking powder and remaining 1/4 teaspoon salt in medium bowl. With pastry blender or two knives, cut in butter until mixture resembles small peas. Stir in zucchini mixture. Stir in milk just until soft dough forms.
Drop dough by tablespoonfuls onto baking sheet. Bake 10 to 13 minutes or until light brown on top and bottom. Serve warm.
CHEDDAR ZUCCHINI BISCUITS~2
1 small zucchini, finely grated (about 3/4 - 1 cup)
2 cups self-rising flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup chives, finely chopped, or green onion tops
1 cup grated cheddar cheese
1 cup buttermilk, (may need up to 1/4 cup more)
Preheat oven to 400°. Mix the zucchini, flour, sugar, salt and chives in a large bowl. Cut in the cheddar cheese until the mixture looks like cornmeal. Stir in the buttermilk until the mixture forms a soft dough. You may need a little more buttermilk depending on how dry your flour is.
Dump the dough on a floured pastry cloth or board; sprinkle with flour to prevent sticking and roll to about 3/4" thick. Cut rounds from the dough, re-rolling scraps until you get 12 biscuits. Place them on a parchment-lined baking sheet. Brush each with a little buttermilk.
Bake 15-20 minutes or until golden brown. Serve immediately with lots of butter.
CHEDDAR CHEESE BISCUITS
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoons salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/2 teaspoon ground dry mustard
4 tablespoons cold butter
1 1/2 cups grated sharp cheddar cheese lightly pressed into the measure
1/2 red bell pepper, diced and sautéed or steamed in the microwave until it is almost tender
1 3/4 cups buttermilk or enough to make a soft batter
Preheat the oven to 425 degrees. Oil a baking sheet.
Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.)
Add the baking powder, baking soda, sugar, salt, pepper, garlic, and mustard and stir these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry knife or two kitchen knives to cut the butter into the flour mixture. Work the butter into the flour mixture until you have a coarse, grainy mixture. Add the cheese and bell pepper.
Make a well in the middle of the flour and pour the buttermilk into the flour mixture. Stir until just moistened. The dough should be of a consistency like drop cookie dough or just a bit stiffer. If it is not moist enough, add another tablespoon of buttermilk.
Spoon the dough into twelve rounded mounds on the baking sheet leaving room for expansion.
Bake for 12 to 14 minutes or until the biscuits just begin to brown. Remove the biscuits from the baking sheet and place them on a wire rack to cool.
CHEDDAR & ROASTED GARLIC BISCUITS
5 cups all-purpose baking mix OR buttermilk biscuit mix
1 cup shredded Cheddar cheese
1 can (14 oz.) Swanson® Seasoned Chicken Broth with Roasted Garlic
PREHEAT oven to 450°F.
MIX baking mix, cheese and broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets, making 24.
BAKE for 10 min. or until golden. Serve hot. Makes 24.
TIP: Baked biscuits can be frozen. To reheat, wrap loosely in aluminum foil. Heat in 375°F. oven for 10 min. or until hot.
OATMEAL BISCUITS
2 cups Original Bisquick® mix
2/3 cup milk
1/2 cup quick-cooking oats
Heat oven to 450ºF.
Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet.
Bake about 8 minutes or until golden brown.
Dipping the 2-inch cutter into Bisquick mix means you’ll have less of a mess on your hands when you’re done!
Variation
To make drop biscuits: After beating, drop dough by 12 spoonfuls onto a cookie sheet and bake as directed.
Count to ten; kneading biscuit dough too much can make biscuits tough.
MYSTERY BISCUITS
2 C. sifted flour
1 T. baking powder
1 t. salt
1/4 C. mayonnaise
1 C. milk
1 t. sugar
Sift flour, baking powder and salt. Add remaining ingredients. Mix till smooth and drop by tablespoon on greased cookie sheet or fill 12 muffin tins two-thirds full.
Bake 18-20 minutes at 375.
ANGEL BISCUITS
1 pkg. quick yeast
1 T. sugar
1/4 c. warm water
2 c. Bisquick
1/4 c. milk
Dissolve yeast and sugar in warm water. Mix in baking mix and milk until dough forms. Knead on floured surface 10 times. Roll ½ inch thick. Cut with biscuit cutter. Place on ungreased baking sheet. Let rise in warm place for 30 minutes. Heat oven to 425 degrees. Bake 6 to 8 minutes or until golden brown.
BOLOGNA BISCUITS
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 c. bologna, cut in pieces (NOT minced)
1/3 c. cooking oil
1/3 c. milk
Sift together dry ingredients. Stir oil, milk and bologna into flour mixture and stir until just combined. Drop by heaping spoonfuls onto lightly greased baking sheets. Bake at 350 for about 15 minutes, or until done.
