BREADS 7
BUTTERMILK BISCUITS
1/2 cup butter or margarine
2 cups self-rising flour
3/4 cup buttermilk
Butter or margarine, melted
Cut 1/2 cup butter into flour with a pastry blender until mixture resembles coarse meal. Add butter milk, stirring until dry ingredients are moistened. Turn dough out onto lightly floured surface, and knead 3 or 4 times. Roll dough to 3/4 inch thickness; cut with a 2 inch biscuit cutter or floured glass rim. Place on a lightly greased baking sheet. Bake at 425 for 13 to 15 minutes. Brush with melted butter.
STRAWBERRIES & BUTTERMILK BISCUITS
Prepare buttermilk biscuits. While biscuits are baking, wash, hull and slice 1 quart
fresh, ripe strawberries. Cover with 1/4 cup sugar. Lightly sprinkle with water. Set aside, until biscuits are ready. Stir berries, mixing well, and spoon over hot biscuits.
CHEESE BISCUITS
2 cups self-rising flour
1/2 cup solid shortening
1/2 cup (2 ounces) shredded Cheddar cheese
3/4 cup milk
Combine flour and shortening; cut shortening into flour with a pastry blender until mixture resembles coarse meal. Add cheese and 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 an ungreased baking sheet. Bake at 450º for 10 to 12 minutes
BACON CHEESE BISCUITS
Increase milk to 3/4 cup plus 2 tablespoons. Stir 1/4 cup chopped green onions
and 4 slices bacon, cooked and crumbled, into biscuit dough as milk is added.
HERBED CHEESE BISCUITS
Increase milk to 3/4 cup plus 2 tablespoons. Stir in 1/4 to
1/2 teaspoon Italian herbs into biscuit dough as milk is added.
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
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.
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.
SOUTHERN SPOON ROLLS
1 package yeast
2 cups warm water
3/4 cup melted butter
1/2 cup sugar
1 egg, beaten
4 cups self-rising flour
Dissolve yeast in water in a small bowl. In a large bowl, cream melted butter with sugar; add egg and yeast mixture. Stir in flour a little at a time until well mixed. Place dough in an airtight container, filling container no more than 2/3 full to allow for rising. Refrigerate dough one to two hours before baking. Preheat oven to 350º. Grease muffin tins. To bake, drop dough by spoonfuls into tins, filling them 2/3 full. Bake 20 minutes, until browned
TOMATO BREAD
1 loaf Italian bread, sliced 1/2-inch thick
Olive oil
12 Roma tomatoes, sliced 1/16-inch thick
Grated mozzarella
1 teaspoon finely chopped fresh basil
Brush each slice of bread with oil and place on a baking sheet. Place under the broiler until just golden. Add a slice of tomato and sprinkle with mozzarella and basil; broil until it begins to turn brown
Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room. Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid.
Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano
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.
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