Biscuit Baking Mix Recipes (quick Crepes)

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Ingrients & Directions


-CREPES-
2 c Biscuit Baking Mix
1 1/2 c Milk
4 Eggs

BLINTZES
2 c Biscuit baking mix
1 1/2 c Milk
2 tb Sugar
1 ts Vanilla
4 Eggs
*Filling*
1 c Cream Cheese
1/4 c Sour cream
2 tb Sugar
1 ts Vanilla

: Making crepes can be easy if you already have a batch of baking mix
in the pantry. Flipping and filling takes some practice, but you’ll get it
down. Make sure your pan is hot enough to bounce a drop of water, and has
no rough spots.
: Crepes can be filled with various meat stuffings for a quick brunch
or dinner, or they are great with fruit for dessert. You can make a batch
of them and freeze them with wax paper or plastic wrap between each one.

QUICK CREPES: Combine ingredients and beat until smooth in a blender, food
processer or shaker container. Mixture will be thin.

~To Use
: For each crepe, ppour about 1/4 cup of batter into a hot, greased
pan. Turn pan until batter covers the bottom and cook over medium heat
until golden brown. Loosen edge with a spatula, trn over and cook the other
side unitl golden brown.
: To reheat frozen crepes: either thaw, still wraped, at room temp
for 1 hour before warming in an oven set at 350, or nwrap and place in a
micowave on medium for 1 or 2 minutes.

~Ideas
: For dinner or brunch crepes, try filling with a spoonful of finely
ground tuna, chicken, or turkey salad and top with white sauce.
: For dessert, fill with spiced apples, sweetened cherres or berries;
top with swetened whipped cream and dust with cinnamon.

BLINTZES:

Mix batter and cook, as for crepes. Fill the crepe while still warm with
sweetened cream cheese, top with sour cream, and dust with more sugar.

Yields: 12 crepes
Yields
12 Servings

Biscuit Baking Mix Recipes (biscuits)

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Ingrients & Directions


-QUICK ROLLED BISCUITS-
2 c Biscuit baking mix
2/3 c Milk

DROPPED BISCUITS
2 c Biscuit baking mix
1 c Milk

SWEET BISCUITS
2 c Baking mix
2/3 c Milk
1/4 c Cinnamon Sugar
2 tb Butter

FILLED BISCUITS
2 c Biscuit baking mix
2/3 c Milk
2 tb Butter
1/2 c Veggies, tuna or another
-meat or veggie filling
-ov your choice

LATVIAN BISCUITS
1 sm Onion
2 sl Bacon
2 c Biscuit baking mix
2/3 c Milk
2 tb Butter

QUICK ROLLED BISCUITS: Preheat oven to 400 degrees 1. Combine mx and milk
and bead tuntil smoothe. If dough feels too sticky,
add more mix-up to 1/4 c. 2. Turn dough out onto a surface dusted with
baking mix or plain flour,
roll dough into a ball to coat, and knead gently t0 times. Roll dough
out to 1/2″ thickness and cut int 2″ circles or squares. 3. Place on an
ungreased cookie sheet, brush tops with milk to brown and
bake for 8 to 10 minutes. DROPED BISCUITS: Follow Steps 1 and 2 for
quick rolled biscuits. Mixture will be a bit looser than the dough for
regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake
for 8 to 10 minutes. SWEET BISCUITS: Follow the instructions for either
Quick Rolled or Dropped Biscuits. Just before baking brush tops with melted
butter and dust with cinnamon sugar. FILLED BISCUITS: Follow the mixing and
baking instructions for quick rolled biscuits. Befor baking, brush one
biscuit circle for teh bottom with melted butter, add a teaspoon of
filling, top with second biscuit circle, pinch sides, brush with milk to
seal. LATVIAN BISCUITS: Chop onion and bacon into small pieces. Cook them
together over low heat until onion is transparent andbacon is soft but not
crispy. Meanwhile prepare dough for quick rolled biscuits. Lift onion and
bacon from pan and add, without drainng to the dough just before kneading.
Proceed as for Quick rolled biscuits, brushing tops with bacon grease
before baking. Yield: 10 medium biscuits per recipe

From

Yields
10 Servings

Biscotti Di Vino (red-wine Biscuits)

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Ingrients & Directions


4 1/2 c All-purpose flour
3/4 c Sugar
2 ts Salt
1 tb Double-acting baking powder
1 c Sunflower or vegetable oil
1 c Full-bodied red wine

Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless)
Janet Morrissey

From: Terri Huggett huggett@sequent.com

From November 1987 issue of Gourmet, article on Biscotti. In a large bowl
combine well 4 cups of the flour, the sugar, the salt, and the baking
powder and make a well in the center. Pour in the oil and the wine,
combine the mixture, incorporating the flour mixture gradually, until it
forms a soft dough, and knead in enough of the remaining 1/2 cup flour to
keep the dough from sticking. Divide the dough into 40 pieces, roll each
piece into a 5-inch rope, and form the ropes into rings, pinching the ends
together firmly. Bake the rings 2 inches apart on baking sheets the upper
third of a preheated 350F oven for 20 minutes. Reduce the heat to 300F and
bake the biscuits for 15 to 20 minutes m, or until they are golden. Let the
bis on racks and store them in airtight containers. Makes 40 biscotti.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
40 Servings

Biscotti Di Regina (queen’s Biscuits)

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Ingrients & Directions


4 c Sifted flour
1 c Sugar
1 tb Baking powder
1/4 ts Salt
1 c Shortening
2 Eggs, slightly beaten
1/2 c Milk
1/4 lb Sesame seeds (about 2/3 to
3/4 Cup)

Lightly grease 2 cookie sheets. Heat the oven to 375F. Sift together
the flour, sugar, baking powder, & salt into a bowl. Cut in the
shortening with a pastry blender or two knives, until the pieces are
the size of small peas. Stir in the eggs & the milk (1 tablespoon at
a time) to make a soft dough. Mix together thoroughly. Break the
dough into small pieces & roll each between the palms of your hands
to form rolls about 1 1/2 inches in length. Flatten the rolls
slightly & roll them in the sesame seeds. Place about 3/4 inch apart
on the prepared cookie sheets. Bake for 12 to 15 minutes, or until
thee cookies are lightly browned. Makes about 6 dozen cookies.

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

Yields
1 Servings

Biscota Vanilias Me Amigdala (vanilla/almond Biscuits)

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Ingrients & Directions


3 c Flour
3 ts Baking powder
1/2 c Butter
3 Eggs
1 c Sugar
1 c Almonds, finely chopped
1/2 c Warm milk
2 ts Vanilla

Sift the flour with baking powder. Cream butter in a bowl until very
light. In separate bowl, beat eggs with sugar unti thick and light and add
to the butter. Add almonds and flour, and mix well. Blend in the milk and
vanilla, and knead to make a fairly stiff dough. Pinch off small pcs. of
the dough and shape them between the palms of your hands into flat rounds.
Place on a buttered sheet and bake in preheated 300 F. oven for abt. 15
min. Cool and serve.

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

Yields
6 Dozen

Best: Golden Tea Biscuits

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Ingrients & Directions


BEST BISCUIT MIX
9 c Cake-and-pastry flour
1 c Skim milk powder
1/2 c Granulated sugar
1/4 c Baking powder
1 tb Salt
2 ts Baking soda
1 lb Shortening

GOLDEN TEA BISCUITS
3 c Mix “Best: Biscuit Mix”
3/4 c Water

Best Biscuit Mix:

In large bowl, stir together flour, milk powder, sugar, baking powder, salt
and baking soda. Using pastry blender, cut in shortening until mixture is
in fine crumbs.

[For storage: transfer to airtight container; store in refrigerator for up
to 2 months.

Stir well before using.

Golden Tea Biscuits:

In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix
recipe] with water until sticky dough forms. Turn out onto lightly floured
surface; knead 6 times.

Press into 1-inch thick round. With lightly floured 2-inch round cutter,
cut out rounds, rerolling scraps once.

Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden
brown. Let cool in pan on rack.

[Biscuits can be individually warped and frozen in airtight container for
up to 2 weeks.]

Variations:

Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry
ingredients of Best: Golden Tea Biscuits recipe. Makes 14

Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best:
Golden Tea Biscuits recipe. Makes 13

Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry
ingredients of Best: Golden Tea Biscuits recipe. Makes 14.


Yields
13 Biscuits

Best: Biscuit Mix

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Ingrients & Directions


9 c Cake-and-pastry flour
1 c Skim milk powder
1/2 c Granulated sugar
1/4 c Baking powder
1 tb Salt
2 ts Baking soda
1 lb Shortening

In large bowl, stir together flour, milk powder, sugar, baking powder, salt
and baking soda. Using pastry blender, cut in shortening until mixture is
in fine crumbs. Transfer to airtight container; store in refrigerator for
up to 2 months.

Stir well before using.

[Crisco Golden variety shortening adds colour and flavour.]

See “Best: Golden Tea Biscuit” for use of mix.

Biscuit Tips:

1. When measuring large quantities of dry ingredients, measure each into
separate bowl; that way, if you lose count, you can recheck measure before
mixing ingredients.

2. Always pour liquid ingredients over the entire surface of the dry
ingredients, meanwhile tossing lightly with fork to incorporate dry
ingredients into wet without overworking the flour.

3. Dip cutter into flour between cutting each biscuit to prevent dough from
sticking to cutter.

4. Any scraps left over after cutting dough can be sprinkled with sugar,
then baked. Or, to avoid wastage, pat dough into a square, then cut into
squares instead of rounds.

5. Because biscuits are rich in fat, you don’t need to grease the baking
sheet. You can leave the sheet ungreased or sprinkle baking sheet lightly
with all-purpose flour.

6. To ensure even browning and baking, make each biscuit the same size and
shape.

7. To remove sticky batter from bowl and fork, first rinse with cold water
before washing in hot soapy water.


Yields
15 Cups

Best Golden Tea Biscuits

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Ingrients & Directions


BEST BISCUIT MIX
9 c Cake-and-pastry flour
1 c Skim milk powder
1/2 c Granulated sugar
1/4 c Baking powder
1 tb Salt
2 ts Baking soda
1 lb Shortening

GOLDEN TEA BISCUITS
3 c Mix “Best: Biscuit Mix”
3/4 c Water

Best Biscuit Mix:

In large bowl, stir together flour, milk powder, sugar, baking powder, salt
and baking soda. Using pastry blender, cut in shortening until mixture is
in fine crumbs.

[For storage: transfer to airtight container; store in refrigerator for up
to 2 months.

Stir well before using.

Golden Tea Biscuits:

In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix
recipe] with water until sticky dough forms. Turn out onto lightly floured
surface; knead 6 times.

Press into 1-inch thick round. With lightly floured 2-inch round cutter,
cut out rounds, rerolling scraps once.

Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden
brown. Let cool in pan on rack.

[Biscuits can be individually warped and frozen in airtight container for
up to 2 weeks.]

Variations:

Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry
ingredients of Best: Golden Tea Biscuits recipe. Makes 14

Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best:
Golden Tea Biscuits recipe. Makes 13

Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry
ingredients of Best: Golden Tea Biscuits recipe. Makes 14.


Yields
13 Biscuits

Best Biscuit Mix

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Ingrients & Directions


9 c Cake-and-pastry flour
1 c Skim milk powder
1/2 c Granulated sugar
1/4 c Baking powder
1 tb Salt
2 ts Baking soda
1 lb Shortening

In large bowl, stir together flour, milk powder, sugar, baking powder, salt
and baking soda. Using pastry blender, cut in shortening until mixture is
in fine crumbs. Transfer to airtight container; store in refrigerator for
up to 2 months.

Stir well before using.

[Crisco Golden variety shortening adds colour and flavour.]

See “Best: Golden Tea Biscuit” for use of mix.

Biscuit Tips:

1. When measuring large quantities of dry ingredients, measure each into
separate bowl; that way, if you lose count, you can recheck measure before
mixing ingredients.

2. Always pour liquid ingredients over the entire surface of the dry
ingredients, meanwhile tossing lightly with fork to incorporate dry
ingredients into wet without overworking the flour.

3. Dip cutter into flour between cutting each biscuit to prevent dough from
sticking to cutter.

4. Any scraps left over after cutting dough can be sprinkled with sugar,
then baked. Or, to avoid wastage, pat dough into a square, then cut into
squares instead of rounds.

5. Because biscuits are rich in fat, you don’t need to grease the baking
sheet. You can leave the sheet ungreased or sprinkle baking sheet lightly
with all-purpose flour.

6. To ensure even browning and baking, make each biscuit the same size and
shape.

7. To remove sticky batter from bowl and fork, first rinse with cold water
before washing in hot soapy water.


Yields
15 Cups

Beer Bread And Biscuits

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Ingrients & Directions


-BREAD-
3 c Self rising flour
2 tb Sugar
12 oz Beer

BISCUITS
4 c Bisquick
2 tb Sugar
12 oz Beer

BREAD: Preheat oven to 375~. Grease a 9×5″ loaf pan. In large bowl, mix
together the flour and sugar; add beer; mix well. Form into loaf; place in
pan. Bake 1 hour; let cool. Makes 1 loaf. BISCUITS: In large mixing bowl
combine Bisquick, sugar and beer; beat 1 minute. Place in greased muffin
tins and bake at 375~ for 20 minutes. Makes 1-1/2 dozen.

Yields
1 Servings