BISCUITS 2
Save time and NO mess...Bake Biscuits in muffin tins, instead of
rolling
them out.
WHIPPING CREAM BISCUITS
2 cups self-rising flour
1 cup whipping cream
Combine ingredients, stirring with a fork until blended. (Dough will be stiff. Turn dough out onto a lightly floured surface, knead 10 to 12 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter or floured glass rim. Place on a lightly greased baking sheet. Bake at 450 for 10 to 12 minutes.
ANGEL BISCUITS 1
2 packages dry yeast
1/4 cup warm water
2 cups buttermilk
5 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside. Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until all dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead 4 or 5 times. Roll dough to 1/2 inch thickness and cut with a 2 1/2 inch biscuit cutter or the floured rim of a glass. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450º for 10 to 12 minutes or until lightly browned.
ANGEL CREAM BISCUITS 2
1 pkg yeast
1/4 cup warm water
1 TBS sugar
2 cups Bisquick
1/4 cup half n half
Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick and half n half until dough forms. Turn dough onto surface generously dusted with flour. Roll out and cut with biscuit cutter dipped in flour. Place on un-greased cookie sheet. Cover, let rise in warm place for about 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6-8 minutes or until golden brown.
CHEDDAR BISCUIT CUPS
1 cup self-rising flour
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise
In a small bowl, combine the flour and cheese. Stir in milk and mayonnaise just until moistened.
Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425° for 17-20 minutes or until golden brown.
Note:
As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
BAKING POWDER BISCUITS
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1.3 cup shortening
2/3 cup milk
Combine flour, baking powder and salt; cut shortening into flour with a pastry blender until mixture resembles coarse meal. Add milk, stirring until dry ingredients are moistened. Turn dough out onto lightly floured surface, and knead 4 or 5 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter or floured glass rim. Place on a lightly greased baking sheet. Bake at 425º for 12 minutes or until lightly browned. Brush with melted butter.
COTTAGE CHEESE BISCUITS
BISCUITS
2 cups flour
1/2 teaspoon coarse salt
1 tablespoon baking powder
5 tablespoons unsalted butter, cold, cut into pieces
1 16-oz. container low fat cottage cheese
Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it's the size of small peas. Add the cottage cheese and stir until just combined. Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately. Yield: 18 biscuits
BISCUITS FOR TWO
1 cup flour
2-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1/4 cup shortening
1/2 cup milk
In a bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto a floured board; knead 1 minute. Roll or pat dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450º for 10-12 minutes. Yield: 4 biscuits.
SHORTCAKE BISCUITS
2 cups White Lily Self-Rising Flour
1/4 cup sugar
1/2 cup butter or margarine
1/3 cup half and half
1 egg
Preheat oven to 425 degrees. Combine flour and sugar. Cut butter or margarine in until mixture resembles coarse crumbs. Whisk half and half and egg together until blended. Stir egg mixture into flour mixture to make a stiff dough. Turn dough onto a lightly floured board and knead gently 8 to 10 strokes. Roll or pat dough to 1/2- to 3/4-inch thickness. Cut with 2 1/2 to 3-inch cutter. Place shortcakes 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with half and half. Bake 12 to 15 minutes or until golden brown.
PUMPKIN SPICE BISCUITS W/SAUSAGE
3/4 c Mashed cooked pumpkin
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Ginger
1 pn Ground clove
1/3 c Vegetable shortening
1/3 c Light brown sugar; firmly
-packed
2 c Self-rising flour
1/4 ts Baking soda
1/3 c Buttermilk
Beat pumpkin with spices, vegetable shortening and sugar until
smooth. Sift
the flour with the baking soda into a large mixing bowl. Spoon
pumpkin
mixture into center of flour mixture, then cut mixtures together
with a
pastry blender or two knives until mixture resembles very coarse
crumbs.
Gradually add buttermilk, tossing mixture lightly to moisten.
Gather dough
into a ball and knead lightly on a floured surface until just
smooth. Roll
dough out to about a 1-inch thickness, then cut into 2-inch
rounds with a
metal biscuit cutter. Arrange biscuits about 1-inch apart on a
lightly
greased baking sheet and bake
in the upper third of a
preheated 425
degree
oven for 10 to 12 minutes or until lightly browned. Recipe
yields about 12
biscuits.
PUMPKIN BISCUITS W/ORANGE HONEY BUTTER
3 cups all purpose flour
1/3 cup brown sugar, packed
4 teaspoons Baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
8 tablespoons butter, cold and cut into bits
1 1/4 cup half-n-half , divided
3/4 cup pumpkin
Orange Honey Butter
Line a baking sheet with parchment or a silpat for easier
cleanup. Preheat
the oven to 425°.
In a medium size mixing bowl, combine the flour, brown sugar,
baking powder,
salt and cinnamon. Cut in the butter using a pastry cutter or
your hands
till the mixture resembles coarse crumbs. Make a well in the
center and add
1 cup of the half-n-half and the pumpkin. Fold the ingredients
together with
a wooden spoon or a plastic dough divider just until the dough
pulls
together.
Turn the dough out onto a lightly floured board and knead till
it forms a
workable ball, about 10-12 turns. Pat the dough down to a 1/2
inch
thickness. Cut with a biscuit cutter or an inverted glass dipped
in flour,
about 2 to 2 1/2 inches in diameter. Gently knead the scraps
together and
cut the scones until you have used up all the dough. Place the
scones at
least an inch apart on the baking sheet. Brush the tops of the
scones with
the remaining 1/4 cup half-n-half.
HOT CROSS BISCUITS
1 3/4 cups all-purpose flour
1 cup Oats (quick or old fashioned, uncooked)
2 tablespoons firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
5 tablespoons stick margarine or butter, chilled
1/4 cup currants or raisins
1 teaspoon grated orange peel
3/4 cup buttermilk
1 tablespoon stick margarine or butter, melted
1/3 cup powdered sugar
1 to 2 teaspoons buttermilk
Heat oven to 450°F. Lightly grease cookie sheet.
In large bowl, combine flour, oats, brown sugar, baking powder,
pie spice,
baking soda and salt; mix well. Cut in 5 tablespoons margarine
with pastry
blender or two knives until mixture resembles coarse crumbs.
Stir in currants and peel. Add buttermilk; mix with fork just
until dry
ingredients are moistened.
Turn out dough onto lightly floured surface; knead gently 6 to 8
times. Pat
dough into circle 1/2-inch thick. Cut with floured 2 1/2-inch
biscuit
cutter. Place on prepared cookie sheet. Brush tops with melted
margarine;
sprinkle with additional oats, if desired.
Bake 10 to 12 minutes or until light golden brown. Remove to
wire rack; cool
5 minutes.
For icing, mix together 1/3 cup powdered sugar and enough
buttermilk to make
a thick icing; drizzle in a cross shape over each biscuit. Serve
warm.
BROCCOLI & CHEESE BISCUITS
2 cups Bisquick baking mix
1 cup milk
1 package (10 ounces) frozen chopped broccoli
4 ounces mild shredded cheddar cheese
Cook the broccoli as directed on package; drain well. In large
bowl, combine
baking mix, milk, broccoli, and cheese; stir until soft dough
forms. Turn
onto lightly floured surface and knead about 10 times. Roll
dough to 1-inch
thickness; cut with 2-inch cutter; place on ungreased baking
sheet. Bake in
preheated 450 F oven 7-9 minutes or until golden brown.
BANANA WHOLE WHEAT BISCUITS
1/2 cup All-Purpose Flour
1/2 cup whole wheat flour
1 tsp. sugar
1 tsp. Baking Powder
1/8 tsp. Baking Soda
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Nutmeg
1-1/2 Tbs. unsalted butter, softened
1/4 cup ripe banana, mashed
2 Tbs. vanilla lowfat yogurt
1 Tbs. lowfat milk
1/2 cup apricot preserves
Preheat oven to 450°F. Sift together first 7 ingredients
in a food processor or mixing bowl. Cut in butter until mixture
resembles coarse meal. Stir in remaining ingredients, except
preserves, until mixture is moistened. Do not overwork. Transfer
dough
onto a lightly floured work surface. Let stand 5 minutes. Knead
dough
3-4 times. Roll dough out until it is about 1/2 inch thick. Cut
biscuits with cookie cutter and place on lightly oiled baking
sheet. Bake about 8 minutes until biscuits are golden. Serve
with
preserves.
BIRDSEED BISCUITS
2 cups biscuit baking mix
1/2 cup cold water
2 tablespoons margarine
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
Preheat oven to 425F. Form a soft dough with baking mix and
water. Roll out
the dough to 3/4" thickness and cut it into shapes with cookie
cutters.
Using a straw, punch a hole in the top of each cookie.
Melt the margarine and brush over dough. Sprinkle the seeds and
nuts onto
the dough and press it in FIRMLY with a fork. Bake for 15-20
min., or until
light brown. When cool, thread brightly coloured ribbon through
the hole and
hang in a tree.
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