cream biscuits
Cream Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
About 1 1/4 cups heavy (whipping) cream
Preheat oven to 400 degrees F.
Sift dry ingredients into a bowl. Add 1 1/4 cups of heavy cream and stir with a fork until dough gathers into a ball. You may have to add another another tablespoon or so of cream (better too damp than too dry).
Turn out onto floured surface and pat or roll to about 1/2-inch thickness. Cut biscuits and put on a lightly greased sheet. Gather any remaining scraps, pat together and cut additional biscuits. You may brush with additional cream, if desired.
Bake on middle oven rack for 12 to 15 minutes or until pale golden. Transfer to rack to cool or serve hot.
Though there are very many nations all over the earth, …there are no more than two kinds of human society, which we may justly call two cities, …one consisting of those who live according to man, the other of those who live according to God ….To the City of Man belong the enemies of God, …so inflamed with hatred against the City of God. — Saint Augustine
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snickers biscuits
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Snickers Biscuits
1 can croissants (refrigerated type)
1 bag bite-size Snickers
1 can vanilla icing
Unroll croissants. Cut each triangle in half. Place a snickers on each triangle. Pinch to close. Bake for 13 minutes at temperature indicated on croissant can. Ice while still warm.
There is no one quite as angry as someone who has just lost a lot of money. — David Williamson
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praline biscuits
Praline Biscuits
1/2 cup butter
1/2 cup packed brown sugar
36 pecan or walnut halves
Ground cinnamon
2 cups biscuit baking mix
1/3 cup applesauce
1/3 cup milk
Preheat oven to 450 degrees F.
Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves in each of 12 (2 1/2 x 1 1/4-inch muffin cups. Sprinkle cinnamon in each cup. Heat in oven until melted.
Mix baking mix, applesauce and milk until dough forms. Beat 20 strokes. Spoon onto mixture into cups. Bake for 10 minutes. Invert onto a serving plate.
Serve warm.
Makes 12 biscuits.
The crows seemed to be calling his name, thought Caw. — Jack Handey Deep Thoughts
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blue cheese biscuit bites
Blue Cheese Biscuit Bites
Melt together 1/2 cup butter and 3 ounces bleu cheese. Separate 2 (8 ounce) cans refrigerator biscuits and cut each biscuit into quarters. Dip each piece in butter mixture and bake at 450 degrees F for 10 to 12 minutes.
What you have in your mind, your talents, your native abilities, no one can take from you. When you die you take them with you. Use them diligently while you are here. — Alfred A. Montapert
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biscuit sticks
Biscuit Sticks
Posted by kdipaolo at recipegoldmine.com 6/22/01 6:55:26 am
1/4 cup butter (no substitutes)
1 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons granulated sugar
1 teaspoon salt
1/2 to 2/3 cup milk
Place butter in a 9-inch square baking pan; place in a 425 degrees F oven for 4 minutes or until melted. Remove from the oven; set aside.
Combine dry ingredients in a bowl; gradually add enough milk to form a soft dough. On a floured surface, knead 4-5 times. Roll out into an 8-inch square; cut in half with a sharp knife. Cut each half into 8 strips. Dip each strip into melted butter in pan, carefully turning to coat; arrange in rows in pan. Bake at 425 degrees F for 18-20 minutes or until golden brown.
Yield: 16 breadsticks.
Everything that is done in the world is done by hope. — Martin Luther
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sweet potato biscuits
Sweet Potato Biscuits
1 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
4 tablespoons solid shortening
1 cup cooked sweet potatoes, mashed
1/2 cup milk
Preheat oven to 400 degrees F.
Sift dry ingredients together. Cut in shortening. Add mashed potatoes. Add enough milk to make firm dough but not too stiff. Roll out on floured cutting board, then cut with biscuit cutter. Place in a greased biscuit pan and bake for 25 to 30 minutes until browned.
The key to life is imagination. If you don have that, no mater what you have, its meaningless. If you do have imagination…you can make feast of straw. — Jane Stanton Hitchcock
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blueberry buttermilk biscuits
Blueberry Buttermilk Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar
1 teaspoon grated orange rind
1/3 cup shortening
1 egg, beaten
3/4 cup buttermilk
1/2 cup fresh or frozen blueberries
3 tablespoons melted butter or margarine
3 tablespoons granulated sugar
1/8 teaspoon cinnamon
Dash of nutmeg
In medium bowl, mix flour, baking powder, baking soda, salt, sugar and orange rind together. Using a pastry cutter or two knives, cut the shortening into the flour mixture until it resembles coarse meal.
In small bowl lightly beat egg with fork. Add the buttermilk to the beaten egg, then add it to the flour mixture. Using a fork, stir until just moistened. Add the blueberries. Stir gently just to mix. Turn dough out onto floured surface or cloth and gently knead 3 or 4 times. Roll out to 1/2-inch thickness. Cut with biscuit cutter or into desired shapes. Place on lightly greased cookie sheet and bake at 400 degrees F for 15 minutes or until golden.
Mix butter with sugar, cinnamon and nutmeg and brush onto tops of biscuits as they come from the oven.
Makes 12 to 15 biscuits.
Children are likely to live up to what you believe of them. — Claudia Alta Taylor Johnson
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peppered sour cream biscuits
Peppered Sour Cream Biscuits
Source: White Lily Foods
3 cups self-rising flour
3/4 teaspoon garlic-seasoned black pepper
1 cup sour cream
2/3 cup milk
1/4 cup (1/2 stick) butter or margarine, melted
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
In large bowl, stir together all ingredients to form a ball. On floured surface, knead dough by folding it in half five to seven times. Pat or roll dough to 1/2-inch thickness. With biscuit cutter, cut into 3-inch rounds. Place on prepared baking sheet. Brush with additional melted butter, if desired. Bake for 13 to 15 minutes or until golden brown.
Makes 12 to 14 biscuits.
During the first period of a mans life the greatest danger is not to take the risk. When once the risk has really been taken, then the greatest danger is to risk too much. — Kahlil Gibran
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green onion buttermilk biscuits
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Green Onion Buttermilk Biscuits
2 cups all-purpose flour
2 cloves garlic, minced
1 bunch green onions, green and white parts, chopped
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, diced
3/4 cup buttermilk
Preheat oven to 350 degrees F.
Place flour, garlic, green onions, baking powder, salt and butter in a large mixing bowl. Using your fingertips, mix just until mixture resembles a coarse meal. Add buttermilk and mix with a fork just until dough comes together. Form the dough into a ball, place on a well-floured surface and roll out 1/2-inch thick. With a round cutter, cut out biscuits and place on a greased baking pan. Bake until golden brown, about 20 to 25 minutes. Serve warm.
Yield: 4 to 6 servings
Seeing our Father in everything makes life one long thanksgiving and gives rest of the heart. — Hannah Whitall Smith
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breakfast blossoms
Breakfast Blossoms
1 (12 ounce) can buttermilk biscuits (10 count)
3/4 cup raspberry or strawberry preserves
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Grease 10 cups in a muffin tin. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves. Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly. Press dough firmly together.
Combine preserves and spices. Spoon about 1 tablespoon of mixture into center of each muffin cup. Bake in a preheated 375 degree F oven for 10 to 12 minutes or until lightly browned. Cool slightly and remove from pan.
Serve warm.
I awoke this morning with devout thanksgiving for my friends, the old and the new. — Ralph Waldo Emerson
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