Biscuits

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Biscuits

Beer Biscuits

2 c Unbleached Flour

3 tsp Baking Powder

1 tsp 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 consistancy. 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.

Cream Biscuits

4 c Flour

1 tsp Salt

3 tsp Cream of tartar

1 1/2 tsp 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 at 400 degrees for 12 to 15 minutes or until golden brown.

*Could probably replace this with milk.

Easy Tea Biscuits

2 c All purpose flour

3 tsp Baking powder

3/4 tsp Salt

6 tbs 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.

Fluffy Biscuits

2 cups flour

1/2 tsp salt

1 tsp sugar

1/4 tsp baking soda

1 Tbsp baking powder

5 Tbsp shortening

1 cup buttermilk

Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter with pastry blender or use your hands. Make a well in the middle, pour in buttermilk, and using a fork lightly mix until flour is moistened thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2 inch thick or thicker if you like. Cut into rounds with an inverted drinking glass or a biscuit cutter. Set biscuits into a greased pan so that their edges touch. Bake 12-15 minutes at 450 degrees.

Fried Biscuits

1 quart milk

1/4 c sugar

2 2/3 pkg. dry yeast or 1/6 cup yeast

1/2 c lard or shortening

6 tsp salt

7 to 9 c of flour

Add yeast to warm water. Add other ingredients & let dough rise. Work into biscuits and drop into hot fat.

This recipe will make about seven doz biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high. The fat should be slightly hotter that 350

degrees F. If the fat is too hot, the biscuits will be soggy in the center.

Old Fashioned Buttermilk Biscuits

1 1/2 c All-purpose flour

1/2 c Cake flour

1/2 tsp Salt

2 tsp Baking powder

1/2 c Cold unsalted butter

3/4 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.

Old Fashioned Shortcake

1 qt Fruit (strawberries)

1/3 c Sugar

1 tbs Lemon juice

1 1/2 c Heavy cream

Buttermilk Biscuit Dough

2 tbs Buttermilk

2 tbs Sugar

2 tbs Soft butter

Buttermilk Biscuit Dough

1 1/2 c All-purpose flour

1/2 c Cake flour

1/2 tsp Salt

2 tsp 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: 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. 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.

Beaten Biscuits

6 c All purpose flour (soft)

1 1/2 tsp Salt

1 tbs Sugar

1 tsp 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.

Wheat Germ Biscuits

1 1/2 c All-purpose flour

1/2 c Wheat germ

1 tbs Baking powder

1/2 tsp 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 brown.

Three Grain Biscuits

1 1/2 c Flour

1/2 c Yellow cornmeal

1/3 c Rolled oats (not instant)

1 tsp Baking powder

1 tsp Baking soda

1/3 tsp 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, hands, and work surface with flour, turn dough out and knead 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.

Little Cheddar Biscuits

2 c Unbleached Flour

1 tsp Mustard; Dry

1 tsp Paprika

1/4 tsp Baking Powder

1 c Butter; Room Temperature

10 oz Cheddar; Sharp, Grated

1 tsp 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.

Cheddar Biscuits

2 c Unbleached Flour; Sifted

4 tsp Baking Powder

1/2 tsp 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.

Cheese Drop Biscuits

2 c Flour

4 tbs Butter

3 tsp Baking powder

1/2 tsp Salt

6 tbs 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. Bake 400 F oven, 10 - 20 minutes.

Never Fail Biscuits

5 tbs Shortening

3/4 c Milk

2 c Flour

3 tsp Baking powder

1 tsp 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.

Sour Cream Biscuits

4 c Flour

4 tsp Baking powder

1 tsp Salt

1 c Sour cream

1 1/2 c Milk - sour

1 tsp Baking soda

Mix all ingredients, bake in 375F oven about 10 to 20 minutes.


	\| home \| back to Recipes \| Biscuits Beer Biscuits 2 c Unbleached Flour 3 tsp Baking Powder 1 tsp 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 consistancy. 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. Cream Biscuits 4 c Flour 1 tsp Salt 3 tsp Cream of tartar 1 1/2 tsp 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 at 400 degrees for 12 to 15 minutes or until golden brown. *Could probably replace this with milk. Easy Tea Biscuits 2 c All purpose flour 3 tsp Baking powder 3/4 tsp Salt 6 tbs 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. Fluffy Biscuits 2 cups flour 1/2 tsp salt 1 tsp sugar 1/4 tsp baking soda 1 Tbsp baking powder 5 Tbsp shortening 1 cup buttermilk Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butter with pastry blender or use your hands. Make a well in the middle, pour in buttermilk, and using a fork lightly mix until flour is moistened thoroughly. On floured surface, knead 3 times. Pat dough out until 1/2 inch thick or thicker if you like. Cut into rounds with an inverted drinking glass or a biscuit cutter. Set biscuits into a greased pan so that their edges touch. Bake 12-15 minutes at 450 degrees. Fried Biscuits 1 quart milk 1/4 c sugar 2 2/3 pkg. dry yeast or 1/6 cup yeast 1/2 c lard or shortening 6 tsp salt 7 to 9 c of flour Add yeast to warm water. Add other ingredients & let dough rise. Work into biscuits and drop into hot fat. This recipe will make about seven doz biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high. The fat should be slightly hotter that 350 degrees F. If the fat is too hot, the biscuits will be soggy in the center. Old Fashioned Buttermilk Biscuits 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 tsp Salt 2 tsp Baking powder 1/2 c Cold unsalted butter 3/4 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. Old Fashioned Shortcake 1 qt Fruit (strawberries) 1/3 c Sugar 1 tbs Lemon juice 1 1/2 c Heavy cream Buttermilk Biscuit Dough 2 tbs Buttermilk 2 tbs Sugar 2 tbs Soft butter Buttermilk Biscuit Dough 1 1/2 c All-purpose flour 1/2 c Cake flour 1/2 tsp Salt 2 tsp 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: 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. 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. Beaten Biscuits 6 c All purpose flour (soft) 1 1/2 tsp Salt 1 tbs Sugar 1 tsp 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. Wheat Germ Biscuits 1 1/2 c All-purpose flour 1/2 c Wheat germ 1 tbs Baking powder 1/2 tsp 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 brown. Three Grain Biscuits 1 1/2 c Flour 1/2 c Yellow cornmeal 1/3 c Rolled oats (not instant) 1 tsp Baking powder 1 tsp Baking soda 1/3 tsp 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, hands, and work surface with flour, turn dough out and knead 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. Little Cheddar Biscuits 2 c Unbleached Flour 1 tsp Mustard; Dry 1 tsp Paprika 1/4 tsp Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 tsp 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. Cheddar Biscuits 2 c Unbleached Flour; Sifted 4 tsp Baking Powder 1/2 tsp 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. Cheese Drop Biscuits 2 c Flour 4 tbs Butter 3 tsp Baking powder 1/2 tsp Salt 6 tbs 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. Bake 400 F oven, 10 - 20 minutes. Never Fail Biscuits 5 tbs Shortening 3/4 c Milk 2 c Flour 3 tsp Baking powder 1 tsp 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. Sour Cream Biscuits 4 c Flour 4 tsp Baking powder 1 tsp Salt 1 c Sour cream 1 1/2 c Milk - sour 1 tsp Baking soda Mix all ingredients, bake in 375F oven about 10 to 20 minutes.