Tea Biscuits
2 cups flour — sifted
4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons shortening — up to 5 tb
2/3 cup milk
Pre-Heat oven to 450F.
Combine flour, banking powder and salt in bowl. Cut in Crisco until
mixture resembles small peas. Add Milk and stir together until mixture
comes away from sides of bowl. Put on a floured surface and knead for a
few seconds. Bake until golden brown (12 minutes)
Scones
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 egg — slightly beaten
1/2 cup milk
1 cup raisins
Preheat oven to 425. Combine dry ingredients. Cut in butter with pastry
blender until dough resembles coarse crumbs. Stir in milk, egg and
raisins. Mix until well blended. On floured pastry cloth, knead dough 30
seconds. Roll to 1/2″ thickness. Cut with biscuit cutter. Brush tops
with beaten egg for shiny tops. Bake on ungreased cookie sheet 10 - 12
minutes.
Rosemary Scones
2 1/2 tablespoon fresh rosemary — chop fine
2 1/2 cup all-purpose flour
1 cup sugar
1 pinch salt
1 teaspoon baking powder
1/2 stick cold butter
2 eggs
1 egg yolk
1 cup cream
1 cup raisins
Mix flour, sugar, salt, baking powder and butter on medium until mealy.
Add eggs, cream and rosemary to flour after whisking. Add raisins or
currants. Cut or drop on pan with ice cream scoop. Paint with egg wash.
Sprinkle with sugar. Bake 350~ for 10-15 minutes.
Pink Crustacean Cheese Biscuits
1/4 teaspoon garlic salt — or powder
1/4 tablespoon parsley, freeze-dried
1/4 teaspoon Italian seasonings
1 pound bisquick baking mix
8 3/4 ounces cold water
1/4 pound sharp cheddar cheese — grated
1/8 cup butter or margarine
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
(while hot) brush on melted butter or margarine mixed with garlic powder,
parsley flakes and italian seasoning. (Amounts will vary by the size batch
you make, but a little goes a long way.) Serve hot.
The Red Lobster manager’s recipe is for a large quantity, so you’ll have
to reduce the ingredient quantities by the size batch you desire. Note:
For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and
3/4 c. grated cheddar which will yield about 12 biscuits.
You may also substitute soda water or gingerale for the water, if desired.
Orange Date Scones
1 pound cake flour
1 pound all-purpose flour
2 ounce baking powder
4 ounce sugar
salt
12 ounce butter
2 cup dates — cut-up
4 oranges — grated peel
2 cup sour cream
2 cup milk
METHOD: In a food processor mix flours, b. powder, sugar and salt. Add
dates and orange peel. Add butter and pulse til mealy. Dump all into a
bowl and add sour cream and milk that has been mixed together. Mix gently
but quickly until batter is moistened. Dump onto a floured board and knead
about 20 times until mixture is smooth and cohesive. Roll out to about
3/4″ thick and cut into 2″ squares. Brush tops with milk or egg wash and
bake at 400~ for about 15 mins.
Old Fashioned Buttermilk Biscuits
1 1/2 cups all-purpose flour
1/2 cup cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter — cold
34 cups 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.
Little Cheddar Biscuits
2 cups unbleached flour
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon baking powder
1 cup butter — at room temperature
10 ounces sharp cheddar cheese — grated
1 teaspoon 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.
Ken Haedrich’s Three Grain Biscuits
1 1/2 cups flour
1/2 cup yellow cornmeal
1/3 cup rolled oats — not instant
1 teaspoon baking powder
1 teaspoon baking soda
1/3 teaspoon salt
1/4 cup unsalted butter — cold
1/2 cup sour cream
1/2 cup milk
Cut butter into 1/4 inch pieces. 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, your hands and your
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
Each biscuit contains about 104 calories; 123 mg sodium; 13 mg
cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber
English Muffins in Loaf
2 packages active dry yeast
6 cups all-purpose flour — unsifted
1 tablespoon sugar
2 teaspoons salt
2 cups milk
1/4 teaspoon baking powder
1/2 cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda.
Heat liquids until very warm. Add to dry mixture, beat well. Stir in
rest of flour to make a stiff batter.
Spoon into 21/2×41/2 inch pans that have been greased and sprinkled with
cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for
45 minutes.
\bake at 400 degrees for 25 minutes.
Remove from pans immediately and cool.
Edinburgh Tearoom Scones/Lemon Curd
–scones-
2 cup flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoon butter (use the real thing)
1/2 cup buttermilk
1 lg egg
1/2 cup raisins — or currents
milk
sugar
lemon curd-
4 lg eggs
1 pinch salt
1 3/4 cup sugar
1/4 cup butter (real)
2 tablespoon lemon peel
1/2 cup lemon juice — fresh
For Scones: Heat oven to 425~. Sift dry ingredients together. Cut in
butter. Add raisins or currents. Mix buttermilk and egg together. Add
all at once to flour. Mix with fork just until mixture clings together.
Form into ball, turn out on floured surface and knead gently until smooth,
not more than 5 turns of the dough. Pat out til 1/2 inch thick and cut
with a 2″ cutter. Place on baking sheet 1 inch apart. Brush tops lightly
with milk and sprinkle with sugar. Bake 10 minutes until golden brown.
Serve with Lemon Curd.
For Lemon Curd: Beat eggs in top of double boiler. Stir in remaining
ingredients. Cook over simmering water 30 minutes, stirring frequently
until thick and smooth. (I do not use a double boiler, but use a low heat
and watch closely to prevent burning). When it has thickened, remove from
heat. It will thicken more when cooled. Cool, cover and refrigerate.
Keeps 2 to 3 weeks in refrigerator. This has become a holiday breakfast
tradition for our family and I give small jars of the Lemon Curd as gifts
along with the Scone recipe for friends who bake.
Easy Tea Biscuits
2 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons shortening
1 cup 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.
Drop Biscuits
1 teaspoon yellow corn meal
1/4 teaspoon paprika
1 cup Bisquick baking mix
1/3 cup milk
Mix cornmeal and paprika; reserve.
Mix baking mix and milk until soft dough forms; beat vigorously 30
seconds.
Drop by 6 spoonfuls onto waxed paper; sprinkle with cornmeal mixture.
Freeze uncovered until hard; store tightly covered in freezer.
Good for dropping into casseroles.
Makes 6 biscuits.
Cream Biscuits
4 cups flour
1 teaspoon salt
3 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1/4 cup butter
2 cups cream — or
2 cups half and half
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 of 400 degrees for 12 to 15 minutes or until golden brown.
Cow Chip Biscuits
3 cups flour
6 teaspoons baking powder
3 tablespoons lard
1 teaspoon salt
1 tablespoon sugar
1 1/3 cups milk
cow chips — optional!
Sift together all dry ingredients; cut in lard until flaky pieces form;
add milk to moisten mix until sticky; turn onto floured board; pat gently
until dough is *” thick; cut biscuits from dough; place in large (18-20″)
greased, warm Dutch oven (do not crowd); replace cover of Dutch oven and
place coals on top; bake approximately 20 minutes. Serve with honey or
preserves or beans or chili. Makes approximately 18 biscuits.
Cinnamon Raisin English Muffins
3 1/2 cups enriched flour — unsifted, up to 4
2 packages dry yeast
2 tablespoons ground cinnamon
1 Cup milk
1/4 cup water
1/2 cup seedless raisins
2 tablespoons sugar
2 tablespoons oil
1 teaspoon salt
Corn meal
Butter
Stir together 1 1/2 cups flour, yeast and cinnamon.
Heat milk, water, raisins, sugar, oil and salt over low heat until very
warm (120 to 130 degrees).
Add warmed ingredients to flour-yeast mixture and beat until smooth,
about 1 minute by hand.
Stir in more flour to make a soft dough.
Turn out onto lightly floured board and knead until manageable, about 3
minutes.
Cover dough with bowl or pan and let rest 30 minutes.
Sprinkle corn meal on flat surface. Place dough on corn meat and roll
out to 1/2″ thick.
Cut into circles with 3 or 4 inch cutter. Sprinkle corn meat on top of
muffins.
Let rest about 30 minutes or until lightly raised.
Bake on a preheated electric griddle at 350 degrees; or on a preheated
medium-hot Teflon coated griddle; or on a preheated medium-hot skillet
that has been sprinkled with corn meal, 15 to 18 minutes on each side.
Watch carefully - see that they do not burn.
When cool, split, toast and butter.
Cheese-Garlic Biscuits
2 cups bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese — shredded
1/4 cup butter or margarine
1/4 teaspoon garlic powder
Heat oven to 450 degrees
Mix Bisquik, milk, and cheese until soft dough forms. Beat vigorously 30
seconds. Drop dough by spoonful onto ungreased cookie sheet. Bake 8 to 10
min or until golden brown. Melt and mix margarine and garlic powder. Brush
over warm biscuits before removing from cookie sheet Serve warm.
(10-12 biscuits)
Cheddar Biscuits
2 cups unbleached flour — sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 cup sharp cheddar cheese — grated
1/4 cup butter
2/3 cup 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.
Buttermilk Biscuits
2 Cups Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
6 Tablespoons Shortening
1 Cup Buttermilk
Sift flour, baking powder, salt and soda into large mixing bowl.
Cut in shortening with pastry blender until mixture resembles coarse corn
meal.
Make a well in the center of the dough and pour in buttermilk all at once.
Stir until all is mixed and dough easily leaves the bowl.
Place dough on lightly floured board and knead for 15 turns.
Roll out to desired thickness: 3/8″ for crusty biscuits and a little over
1/2″ for fluffy biscuits.
Cut into rounds.
Bake in top third of a preheated 450 degree oven for about 12 minutes or
until golden brown.
Makes about 24 standard sized biscuits.
Biscuits
1 cup self-rising flour
1 spoon vegetable shortening — the size of a small
egg
buttermilk — fresh
Use enough buttermilk to make the dough really sticky but still enough to
knead and roll out.
Mix the ingredients together (add the buttermilk a little at a time). Turn
out the dough on a floured board and knead in more self rising flour (but
try not to handle the dough too much!). Roll out the dough to about 1/4
inch and then fold the dough over to double it and press on it lightly.
This fold in the dough will make the biscuits pull apart easily after they
are cooked. Cut out biscuits about 2 1/2 inches in diameter using a glass
dipped in flour. Re-roll the dough as needed. Place the biscuits in a
baking pan up close against each other - this will make them rise higher.
Some people put a little bit of vegetable oil in one end of the pan and
run the tops of the biscuits through the oil then place them in the other
end of the pan. This makes them get crustier and browner on top.
Bake the biscuits at 450F until they are lightly browned (about 15
minutes). Serve with butter, jelly, honey, or filled with bacon, sausage,
etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the
recipe easily, just always use one spoon of shortening the size of a small
egg for each cup of flour.
Don’t get discouraged if they don’t turn out right the first few times, it
takes practice. Be sure to use fresh ingredients.
Beer Biscuits
2 cup unbleached flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup beer
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistency. 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.
Beaten Biscuits
6 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 teaspoon baking powder
1 cup shortening
1 cup 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.
Baking Powder Biscuits
2 Cups Flour
3 Teaspoons Baking Powder
1 Teaspoon Salt — scant
2/3 Cup Buttermilk
1/3 Cup Oil
Roll dough and cut.