Biscuit Gravy

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Ingrients & Directions


4 tb Flour
3/4 c Water
2 c Skim milk or milk
Substitute
1 1/2 ts Fresh sage, crumbled finely

—OR—
1 ts Ground sage
1/8 ts Cayenne pepper
1/2 ts Tobasco sauce
1/4 ts Salt
1/2 ts Fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce pan,
and heat over medium-high heat until the mixture boils. Reduce heat,
stirring constanly, and boil for 4 – 5 minutes. Mixture should be very
think and blubbery. Add milk and stir until the mixture is smooth again.
Add spices, and return to boil, cooking until it has the consistancy of
thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry cranberry
sauce was *great* with this dish!), grits, red beans & rice, toast & jam,
etc.

Makes enough for about 4 biscuits.


Yields
1 Servings

Biscuit Dough

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Ingrients & Directions


2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Stick cold butter; cut into
-1/2-inch dice
3/4 c Cold milk

In a food processor, pulse the flour, baking powder and salt until mixed.
Add the butter and pulse until the mixture resembles coarse meal with
particles the size of peas and lentils, about 40 times. Drizzle the milk
evenly over the dry ingredients and pulse a few times, just until
incorporated and the dough forms small clumps. Turn out the dough onto a
work surface and knead once or twice to gather it into a mass; do not
overwork the dough. Gently pat the dough into a disk or rectangle, as
needed. The dough can be made up to 2 hours ahead; wrap tightly and
refrigerate.


Yields
1 Servings

Biscuit De Reims

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Ingrients & Directions


LISA CRAWLEY TSPN00B
1 Birthday Cake

Take 9 eggs, weigh them and take same weight in sugar. Take 6 eggs, weigh
them and take same weight in flour. Take 3 eggs, weigh them and take same
weight in butter.

Beat the whites of 9 eggs till stiff. Fold in sugar. Then add the 9 egg
yolks, well-beaten. Pour in flour gradually. Put in melted butter. Start
baking in a slow oven – increase to moderate. It takes at least 1 hr. to
bake. A delicious cake! SOURCE: Ellis Island Cookbook. Contributed by
Violet Dolson whose grandfather brought the recipe w/ him when entering
Ellis Island in 1907 from Belgium.

Yields
10 Servings

Biscuit Cheese Balls

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Ingrients & Directions


1 cn Hungry Jack flaky biscuits
6 oz Cheddar cheese, cut into
40 Cubes
1/3 c Margarine, melted
1/4 c Parmesan cheese
1/4 c Cornflake crumbs
1/4 ts Seasoned salt

Heat oven to 400. Lightly grease cookies sheet. Separate dough into 10
biscuits. Cut each into 4 quarters. Flatten each piece slightly and
place cheese cube in center of each. Fold dough over cheese, sealing
tightly. Shape into ball. Combine parmesan cheese, cornflakes and
seasoned salt. * Dip each ball in melted margarine, roll lightly in
cornflake mixture. Drizzle balls with any remaining margarine. Bake
at 400 for 7-9 minutes or until golden brown. Serve hot.

NOTE: To make ahead, prepare up to * and refrigerate up to 2 hours.
Continue as directed.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

Biscuit Calzones

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Ingrients & Directions


1 Pkge oven-ready biscuits (8
-ounces)
4 Thin slices turkey salami,
-diced
4 oz Skim-milk mozarella,
-shredded
1 Clove garlic, finely chopped
-(optional [??]
1/4 ts Dried oregano
Ground black pepper to taste
Olive oil

Preheat oven to 400F. Roll each of the 8 biscuits into a 5-inch circle.
Mix all of the remaining ingredients except the oil. Sprinkle one eighth of
the mixture over half of each circle, leaving 1/2 inch of the edge clear.
Fold the other half of dough over filling to make a half moon; use fork
tines to press edges firmly together and seal. Coat a nonstick baking pan
with cooking spray and arrange the calzones in a single layer, not
touching. Brush tops lightly with olive oil. Bake until golden, 10 to 12
minutes.

Nutrition per calzone: Calories 171 Protein 8.1 grams Fat 8.4 grams
Cholesterol 20.4 mg Fiber 0.4 grams Sodium 562 mg

[ MODERN MATURITY; Feb/March 1990 ]

From

Yields
6 Servings

Biscuit Bonanza

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Ingrients & Directions

———–BISCUIT BONANZA— In France,
dessert is often constructed from towers of flaky puff pastry, and in the
Middle East, paper-thin phyllo dough is either left crispy or made soggy
with syrup. But the U.S. has biscuits to call its own. Biscuits–moist,
tender and rich–are used as an alternative to a yeast-leavened bread.
Biscuits are closer in technique to making pie crust than to making bread.
The steps follow the same order: Cut the shortening into the flour mixture,
add some liquid and roll it out. Once you’ve mastered the technique, you
can not only delight in the aroma of biscuits browning for breakfast, you
can also bake scones for a proper English tea. (The difference is there are
eggs in scones and not in biscuits). Biscuits are similar to real
shortcakes, rather than the hockey pucks made from cellulose sponges found
next to the red glop in the produce department. And you can crown fresh
fruit with a biscuit dough topping and call it a cobbler. Start by sifting
the dry ingredients ~-flour, baking powder or soda, salt, sugar and so
forth. Then cut in the butter or shortening until the mixture resembles a
fine meal, like breadcrumbs. While a wire-blade pastry blender is useful,
you can use two knives, pulse a food processor fitted with the steel blade
on and off a few times, or use your fingertips. The third step is adding
the liquid. The trick is to accomplish this quickly, so that the
ingredients are just blended enough to hold together. It’s tempting to do
more, but that’s what makes biscuits or their first cousins tough. Once
liquid is added to flour the gluten formation begins, and any agitation
intensifies this process. Turn the dough out onto a well-floured surface,
such as a counter or a pastry board, and use the same restraint that went
into adding the liquid. Don’t knead it more than 10 times, just enough to
give it a push in the oven, but not enough to make it chewy. Now either
roll or pat the dough into the proper thickness. The dough should be less
than 1 in thick. Cut it into desired shapes. No fancy cutters? Use juice
cans (a 2 in diameter) or an upside down glass.

From

Yields
1 Servings

Biscuit Berry Shortcake

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Ingrients & Directions


6 Dessert buttermilk biscuits
1 qt Fresh berries*
1/4 c Sugar; (to 1/3 cup,
-depending on berries)
1 ts Lemon juice
1 c Cold whipping cream
1 tb Superfine or confectioners’
-sugar
1/2 ts Vanilla
1 pn Salt

* If using strawberries, hull and slice

Split the biscuits and place the bottoms on six dessert plates. Reserve the
tops.

In a bowl, combine the berries, sugar to taste and lemon juice. Toss.

In a second bowl, whip the cream until soft peaks form. Add the sugar,
vanilla and salt and whip until well combined.

Spoon berries over the biscuit halves. Cover generously with whipped cream,
then replace the tops. Spoon any extra berries around the shortcake.

Published in Chicago Tribune Magazine 5/3/98


Yields
6 Servings

Biscuit Baking Mix Recipes: Quick Pancakes; Quick Waffles

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Ingrients & Directions


QUICK PANCAKES
2 c Biscuit baking mix
1 c Milk
2 Eggs

BERRY PANCAKES
2 c Biscuit baking mix
3/4 c Milk
1/2 c Berries and juice
1 Egg

QUICK WAFFLES
2 c Biscuit baking mix
2 tb Veggie oil
1 Egg
1 1/3 c Milk

Combine ngrediet n a blender, food processor, bowl, or shaker container and
beat until smooth.

To use: For each pancake, pour a small amount of batter into a hot, greased
pan and cook over medim hat until bubbles form on the top. Flip and cook
until the pancake is golden brown.

Variation: For thinner pancakes, use 1 egg and 1-1/2 cups of milk.

BERRY PANCAKES:

Combine ingredients and cook as for quick pancakes. Top with butter and
syrup.

QUICK WAFFLES:

Combine all ingredients and beat until smooth.

Pour into the center of a hot waffle iron and close the lid. Bake until
steaming stops.

IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve
the waffles with an ice cream or whipped cream topping.


Yields
4 Servings

Biscuit Baking Mix Recipes: (quick Pancakes)

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Ingrients & Directions


QUICK PANCAKES
2 c Biscuit baking mix
1 c Milk
2 Eggs

BERRY PANCAKES
2 c Biscuit baking mix
3/4 c Milk
1/2 c Berries and juice
1 Egg

QUICK WAFFLES
2 c Biscuit baking mix
2 tb Veggie oil
1 Egg
1 1/3 c Milk

Combine ngrediet n a blender, food processor, bowl, or shaker container and
beat until smooth.

To use: For each pancake, pour a small amount of batter into a hot, greased
pan and cook over medim hat until bubbles form on the top. Flip and cook
until the pancake is golden brown.

Variation: For thinner pancakes, use 1 egg and 1-1/2 cups of milk.

BERRY PANCAKES:

Combine ingredients and cook as for quick pancakes. Top with butter and
syrup.

QUICK WAFFLES:

Combine all ingredients and beat until smooth.

Pour into the center of a hot waffle iron and close the lid. Bake until
steaming stops.

IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve
the waffles with an ice cream or whipped cream topping.


Yields
4 Servings