Basic Biscuit Recipes

Baking Powder Drop Biscuits

2010-02-22T00:49:00.002-08:00

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1 egg

In a bowl, combine the first five ingredients. Cut in shortening until the mixture resembles coarse crumbs. In a bowl, whisk milk and egg. Stir into crumb mixture just until moistened. Drop by heaping spoonfuls 2 in. apart onto an ungreased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown. Serve warm.

Cheese Biscuit

2010-02-22T00:49:00.001-08:00

INGREDIENTS
2 cups buttermilk baking mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic powder

DIRECTIONS
In a bowl, stir in the biscuit mix, milk and cheese just until moistened. Drop by tablespoonfuls onto an ungreased baking sheet. Mix butter and garlic powder; brush over biscuits. Bake at 475 degrees F for 8 to 10 minutes or until golden brown. Serve warm.

Thyme and Cheese Biscuits

2010-02-22T00:48:00.000-08:00

Ingredients:
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Baking Powder Biscuits

2010-02-22T00:47:00.000-08:00

Ingredients:
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Plain Flour Biscuits

2010-02-22T00:46:00.000-08:00

3 c. plain flour
1 tsp. salt
3/4 tsp. soda
3 3/4 tsp. baking powder
3 tbsp. snowdrift
1 c. buttermilk

Sift flour, mix with other dry ingredients. Cut in snowdrift. Mix well with buttermilk. Roll out and cut biscuits. Bake at 400 degrees.

Traditional Oatmeal Cookies

2010-02-22T00:45:00.001-08:00

1/2 cup (115 grams)butter
1/2 cup (60 grams)white sugar
1/2 cup (100 grams)brown sugar
1 egg
1/2 teaspoon vanilla
1 cup (95 grams)flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (70 grams)rolled oats
Preheat oven to 350* (gas mark 4 177 C or mod to med heat oven) Cream together the butter and sugars. Blend in the egg and vanilla. Then stir in the dry ingredients until well blended. Roll into balls and place on greased cookie sheets. Bake for 12 minutes or until lightly golden brown.

Baking Powder Biscuits

2010-02-22T00:44:00.002-08:00

2 cups of all purpose flour
3 teaspoons of baking powder
1 teaspoon salt
1/4 cup of shortening
3/4 cup of milk

Heat oven to 450 degrees. Mix all ingredients until well blended/mixed. Roll dough out and cut into circles, place on baking sheet and bake until lightly brown. Approx 10-12 minutes. You can also just drop them onto the cookie sheet without rolling them if you like. This is called Drop Biscuits.

Big Daddy Biscuits

2010-02-22T00:44:00.001-08:00

INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk

DIRECTIONS
1.Preheat oven to 425 degrees F (220 degrees C).

2.In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

3.Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

4.Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Shrewsbury Biscuits

2010-02-22T00:43:00.001-08:00

125g (4 oz) butter or block margarine
150 g (5 oz) caster sugar
2 egg yolks
225 g (8 oz) plain flour
grated rind of 1 lemon or orange
Preparation Grease two large baking sheets.

Cream the butter and sugar until pale and fluffy. Add the egg yolks and beat well.

Stir in the flour and grated lemon rind and mix to a fairly firm dough with a round-bladed knife.

Turn out on to a lightly floured surface and knead lightly.

Roll out to about 5 mm (1/4 inch) thick. Cut into rounds with a 6 cm (2 1/2 inch) fluted cutter and place on the baking sheets.

Bake in the oven at 180°C (350°F) mark 4 for about 15 minutes, until firm and a very light brown colour.

White Lily Light Biscuits

2010-02-22T00:14:00.000-08:00

Description:
Helpful Hints For Biscuits
For light baking biscuits, start with 100% pure soft wheat flour - White Lily Self-Rising Flour is recommended for best results. By following these basic hints, you can treat your family to tender, delicious biscuits every day.
Flour is measured by Spooning into a measuring cup and leveling off. Sifting is not needed.
Mixing the liquid ingredients into the dry ones can be done effectively with a fork; do not overmix.
Knead dough gently on lightly floured surface, about 10 to 12 strokes.
Cut biscuits with a sharp edged cutter. Cut straight down without twisting cutter to insure tall, straight biscuits.

Ingredients:
2 cups White Lily Self-Rising Soft Wheat Flour
1/4 cup vegetable shortening
2/3 to 3/4 cup milk

Instructions:
Preheat oven to 500 degrees. Place flour in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided, evenly shaped biscuits. Place biscuits on ungreased baking sheet 1 inch apart for crusty biscuits or with sides almost touching for soft-sided biscuits. Bake for 8 to 10 minutes. Makes 12 biscuits.

CORNY NO OVEN BISCUITS

2010-02-22T00:08:00.002-08:00

1/2 c. milk
2 tbsp. oil
1 tbsp. vinegar
1/2 tsp. onion salt (optional)
1 1/2 c. biscuit mix (your own or a commercial brand)
1/2 c. cornmeal
2 tbsp. oil or shortening

Combine milk, oil and vinegar and onion salt. In separate medium bowl, combine biscuit mix and cornmeal, then stir in liquid mixture with fork. Form dough into a ball. Knead 10 times on floured surface. Pinch off and shape into golf sized ball; flatten with the palm of your hand to 1/4 inch thick. Heat oil or shortening in skillet over medium-low heat. Cook biscuits until lightly brown on both sides.

COMPANY'S COMING CHICKEN 'N BISCUITS

2010-02-22T00:08:00.001-08:00

2 c. chicken, cooked and diced
1 c. carrots, cooked
1/2 c. tiny green peas
2 tbsp. butter
1/4 c. onion, finely chopped
2 tbsp. flour
1 c. chicken broth
1 c. sweet milk
1/2 c. sour cream

Gently stir together chicken, peas, and carrots. In skillet cook onions in butter until tender. Stir in flour; cook 1 minute. Stir in broth, milk, sour cream and seasonings. Pour into 2 quart casserole. Place dropped biscuits on top. Bake at 375 degrees for 10 minutes or until biscuits are golden.

PARSLIED DROP BISCUITS:

2 c. buttermilk baking mix
1/3 c. milk
1/2 c. finely chopped parsley

Combine biscuit mix, milk and parsley until just moistened. Drop by tbsp. on top of chicken mixture. Bake until golden brown (375 degrees for 10 minutes).

CINNAMON BISCUITS

2010-02-22T00:07:00.000-08:00

3 cans refrigerator biscuits, each biscuit cut in quarters
Cinnamon and sugar mixture, equal parts of each
1/2 c. white sugar
1/4 c. brown sugar
1 stick butter

Spray bundt pan with Pam or grease well. Dredge each biscuit section in cinnamon and sugar mixture and arrange around bundt pan. Heat remaining sugars with butter and pour over biscuits. Bake at 350 degrees for 30 minutes.

CINNAMON BISCUITS

2010-02-22T00:04:00.000-08:00

1 can canned biscuits
1 stick melted butter
1 tbsp. cinnamon
3/4.c sugar
Jelly (your choice)

Dip canned biscuits in some butter melted in a bowl, put them in a mixture of sugar and cinnamon until coated. Place them in a greased pan and mash an impression in middle of biscuit with finger. Fill the middle with about 1/2 teaspoon of jelly to each biscuit. Bake according to directions on biscuit can. ENJOY!

CINNAMON BISCUIT LOAF

2010-02-22T00:02:00.002-08:00

3 tbsp. butter
1/3 c. chopped pecans
1/4 c. sugar
2 tsp. cinnamon
2 (7.5 oz.) cans Pillsbury biscuit dough
1/2 c. powdered sugar
3-4 tsp. milk

Heat oven to 350 degrees. Grease a 9 x 15 inch loaf pan. Combine butter, pecans, sugar and cinnamon; set aside. Separate 2 cans biscuit dough into 20 biscuits; flatten slightly. Spoon about 1/4 teaspoon pecan mixture in center of each biscuit. Fold biscuits in half; pinch edges to seal.

Place biscuits fold side down in greased pan, forming 4 rows of 5 biscuits each. Spoon remaining pecan mixture over biscuits. Bake at 350 degrees for 25-30 minutes or until deep golden brown. Cool 5 minutes.; invert onto serving place, pecan side up. In small bowl, combine powdered sugar and milk; drizzle over warm loaf. Serve in slices or pull apart. 10 servings.

CHILI BISCUITS

2010-02-22T00:02:00.001-08:00

1 can biscuits
1 can chili
Cheese, grated or sliced

Flatten each biscuit to fit into muffin pans. Fill each muffin tin with chili. Cover with grated or sliced cheese. Place in moderate over and bake until biscuits are done and cheese is melted.

CHICKEN "N" BISCUITS

2010-02-22T00:00:00.002-08:00

1/2 c. thinly sliced celery
1/4 c. chopped onion
2 tbsp. butter
1 can (10 1/2 oz.) chicken gravy
1 1/2 c. cubed cooked chicken
1/4 c. drained, chopped, canned tomatoes

Biscuits, toast or mashed potatoes

In saucepan, cook celery and onion in butter until tender. Add gravy, chicken, and tomatoes. Heat; stir. Serve on biscuits.

HOT BISCUITS

2010-02-22T00:00:00.001-08:00

1 can biscuits

Tap biscuit container 3 times on counter or table top (or give Karate chop) to container with left hand while holding in right.

Bake in 375 degree oven for 10-12 minutes on ungreased cookie sheet. Yields 10 biscuits.

HOT AND SPICY BREAKFAST BISCUITS

2010-02-21T23:59:00.002-08:00

4 1/2 c. biscuit mix
1 1/3 c. milk
8 oz. cooked "hot" sausage
1 tbsp. jalapeno pepper, finely diced
1/4 c. chopped green bell pepper
1/8 c. chopped red bell pepper
1/4 c. chopped green onion with tops
2 c. Sargento "Natural Sharp Shredded Cheddar Cheese"

Brown and drain sausage; cool.

Chop onions and peppers.

Blend biscuit mix with milk. Mix well, add sausage, peppers, onion, and Cheddar cheese. Continue to blend.

Knead dough until easy to handle. Add a little more biscuit mix if necessary. Dust surface with additional biscuit mix. Roll out dough to 1/2 inch thickness -- cut with 2 inch biscuit cutter.

Bake on ungreased cookie sheet in preheated 400 degree oven for 20-25 minutes. Makes 20 biscuits.

Mild sausage or chopped ham may be substituted.

HONEY BISCUITS

2010-02-21T23:59:00.001-08:00

2 cans Hungry Jack biscuits
1 c. butter, melted
1 pkg. coconut
1/2 c. nuts, chopped
1/2 c. maraschino cherries, diced
1 c. honey

Spray pan with Pam. Combine melted butter with honey and blend until smooth. Dip each biscuit first into butter/honey mixture then into flaked coconut and place in pan. Continue until all biscuits have been used. Any butter/honey mixture or coconut leftover - pour on top of biscuits. Sprinkle chopped nuts and cherries on top. May use 9 x 13 inch pan or angel food pan. These biscuits may be laid flat or stood on their sides as long as you dip and coat each one. Note: Cherries and nuts are optional.

HOMESTYLE CHICKEN AND BISCUIT DUMPLING

2010-02-21T23:58:00.002-08:00

1 oven cooking bag, large size (14 x 20 inch)
2 tbsp. flour
1 pkg. (15/16 oz.) chicken gravy mix
1/4 tsp. garlic powder
1 1/2 c. water
4 med. carrots, sliced
6 to 8 chicken drumsticks
Seasoned salt and pepper
1 can (10 oz.) refrigerated buttermilk biscuits

Preheat oven to 350 degrees. Shake flour in oven cooking bag; place in 13 x 9 x 2 inch baking pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Place celery and carrots in bag in even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie; cut 6 half inch slits in top. Bake until chicken is tender, 50 to 55 minutes. Serves 3 to 4.

HERBED BISCUITS

2010-02-21T23:58:00.001-08:00

4 tbsp. butter
1 pkg. refrigerator biscuits (10 oz.)
2 cloves garlic, pressed
1 heaping tbsp. parsley, chopped
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
2 tbsp. grated Parmesan cheese
1 tbsp. sesame seeds

Preheat oven to 400 degrees. Put butter in 9 inch cake pan and place in oven to melt butter (about 5 minutes).

Meanwhile open biscuit package and separate biscuits. Cut each into quarters. Stir garlic into butter. Sprinkle herbs, Parmesan cheese and sesame seeds over the butter. Stir lightly. Put pieces of biscuit next to each other in butter mixture (looks like a puzzle).

You can refrigerate covered 4 hours, but bring to room temperature before baking. Bake 12-17 minutes or until tops brown. Invert on serving plate and serve immediately.

HERBED BISCUITS

2010-02-21T23:57:00.001-08:00

4 tbsp. (1/2 stick) butter
1 pkg. (10 oz.) refrigerated biscuits
2 cloves garlic, finely chopped
1 heaping tbsp. chopped parsley
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
2 tbsp. grated Parmesan cheese
1 tbsp. sesame seeds (optional)

Preheat oven to 400 degrees. Place oven rack in the lower third of oven. Put butter in a 9 inch cake pan and place in oven 3-5 minutes until melted. Separate the biscuits and cut each into 4 pieces. Stir garlic into butter. Sprinkle the herbs, Parmesan cheese and sesame seeds over the butter; stir lightly. Arrange pieces of biscuits next to each other in butter. (The pan of biscuits may be refrigerated, covered, for several hours if desired. Bring to room temperature 1 hour before baking.) Bake for 12-17 minutes or until tops are very brown. Immediately invert the biscuits onto a serving plate and serve. Serves 4-6.

HERBED BISCUITS

2010-02-21T23:56:00.002-08:00

3/4 stick butter
2 tbsp. Parmesan cheese
2 tbsp. parsley
1 tbsp. toasted onion flakes
2 tsp. celery flakes
1 tsp. dill weed
1 (8 oz.) pkg. refrigerator biscuits

Preheat oven to 400 degrees. Melt butter in 8 x 8 inch pan. Sprinkle with seasonings. Top with biscuits. Bake 12 to 15 minutes. INVERT immediately. Serve hot.

HERBED BISCUITS

2010-02-21T23:56:00.001-08:00

2 tsp. grated Parmesan cheese
2 tsp. parsley flakes
1 tsp. onion flakes
3/4 tsp. celery flakes
3/4 tsp. dried whole dillweed
1 (10 oz.) pkg. refrigerated biscuits
2 to 3 tbsp. butter

Combine Parmesan cheese and herbs in a small bowl; set aside. Place biscuits in a 9-inch square baking pan; bake at 400 degrees for 6 minutes.

Remove from oven; brush each biscuit with butter and sprinkle with 1/2 teaspoon herb mixture. Return to oven and bake an additional 6 to 8 minutes or until golden brown. Yield: 10 to 12 biscuits.

BISCUITS

2010-02-21T23:55:00.000-08:00

10 lb. Southern Biscuit self rising flour (2 c.)
3 lbs. Crisco (3/4 c.)
1/2 c. baking powder (2 1/2 tsp.)
1/2 c. sugar (2 1/2 tsp.)
1 gal. buttermilk (1 1/4 c.)
1/2 c. water (as needed)

Large quantity. To make a small quantity, use measurements in parentheses.

Mix flour, baking powder and sugar thoroughly. Blend Crisco with flour mixture until coarse. Add buttermilk and water to make dough. Pat out biscuits or roll on lightly floured surface.

Bake at 400°F approximately 10 minutes or until golden brown.

Makes 120 biscuits.

HAMBURGER AND BISCUIT HOT DISH

2010-02-21T23:54:00.002-08:00

1 lb. hamburger
Salt and pepper
1/2 c. chopped onion
1 can vegetarian vegetable soup
1 can cream of celery soup
2 tbsp. ketchup
3 oz. cream cheese
1/4 c. milk
1/3 c. chopped green olives
Can of buttermilk biscuits
Sliced green olives

Brown hamburger with salt, pepper and onion. Add soups and ketchup. Soften cream cheese in milk and add to above. Add chopped olives. Put in 2-quart casserole and bake at 350 degrees until it starts to bubble, about 15 minutes. Put biscuits on top. Slice olives on top of biscuits. Bake 25 minutes or until biscuits are done and brown on top.

BISCUIT TORTONI

2010-02-21T23:54:00.001-08:00

1 c. crushed almond biscuits
3/4 c. cream
1/4 c. sifted powdered sugar
Dash of salt
1 c. whipping cream
1 tbsp. dark rum or brandy
1/4 c. unsalted toasted almonds
Foil muffin cups

Blend first 4 ingredients and let stand for 1 hour. Beat the whipping cream and fold in the biscuit mixture until well blended. Add rum or brandy and blend. Pour into foil muffin cups and garnish with toasted slivered almonds. Freeze. Makes 12 regular or 48 mini muffins.

For crushed almond biscuit crumbs use equal portions of Stella Doro Anginetti and Stella Doro Almond Toast and process into crumbs with food processor using the metal blade.

BISCUIT TOPPED CHICKEN PIE

2010-02-21T23:53:00.000-08:00

Boney pieces of chicken
Boiling water
1 c. chicken broth
2 tbsp. flour
2 boiled eggs, sliced
1 can biscuits
Salt and pepper

Cover pieces of chicken with boiling water and cook until tender. Remove meat from bones and place in a casserole. Thicken broth with flour and season to taste; pour over chicken. Add sliced eggs and top with biscuits and bake 425 degrees until they are done.

BISCUIT TOPPED CHICKEN PIE

2010-02-21T23:51:00.000-08:00

3 lb. chicken, cut up
1 1/2 tsp. salt
1 c. chopped carrots
1 c. frozen English peas
2 1/2 c. potatoes, chopped
1/4 c. chopped celery
1/2 tsp. pepper
1/4 c. onion, chopped
3 tbsp. flour
1 can evaporated milk
1 c. mushrooms, chopped

Cover chicken with water. Add 1 teaspoon salt. Simmer for 45 minutes. Drain chicken. Keep 2 3/4 cups broth. Set chicken aside.

Add remaining ingredients to broth and cook for 20 minutes. Combine flour and milk. Add to vegetables, stirring constantly, until mixture is thickened. Remove chicken from bones. Cut into bite-size pieces. Add chicken and mushrooms to vegetables.

Spoon into 9x13x2 inch baking dish. Place biscuit topping over chicken mixture. Bake at 400 degrees for 25 minutes until biscuits are golden.

BISCUIT TOPPING:

1/2 c. shortening
2 c. self-rising flour
2/3 c. milk

Cut shortening into flour. Add milk. Roll dough out to 1/3 inch thickness.