BISCUIT RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND CREAM BISCUITS (01/23/94) (12:22) 2 - CUPS ALL PURPOSE FLOUR 2 - TBSP. SUGAR 1 - TBSP. BAKING POWDER 1/2 - CUP TOASTED CHOPPED ALMONDS 1 - CUP HEAVY CREAM 1/4 - CUP BUTTER,MELTED PLACE OVEN RACK ABOVE CENTER OF OVEN.PREHEAT OVEN TO 450 DEGREES. COMBINE FLOUR,SUGAR,BAKING POWDER AND ALMONDS.BLEND IN CREAM AND BUTTER.PLACE ON FLOURED CUTTING BOARD.ROLL DOUGH 1/2" THICK.CUT WITH 2 1/2" BISCUIT CUTTER. PLACE ON UNGREASED BAKING SHEET.BAKE IN PREHEATED OVEN 15 MINUTES. MAKES 8 BISCUITS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANGEL BISCUITS (05/19/93) (7:00) SERVINGS: 1 1 EA CAKE YEAST 3 T BAKING POWDER 2 T LUKEWARM WATER 4 T SUGAR 5 C PLAIN FLOUR 1 T SALT 1 T SODA 1 C SHORTENING 2 C BUTTERMILK DISSOLVE YEAST IN WATER. INTO A BOWL, SIFT FLOUR WITH OTHER DRY INGREDIENTS. CUT IN SHORTENING, ADD BUTTERMILK, THEN ADD YEAST MIXTURE. STIR UNTIL ALL FLOUR IS DAMPENED. KNEAD ON FLOURED BOARD A MINUTE, ROLL TO DESIRED THICKNESS, AND CUT WITH A BISCUIT CUTTER. BAKE AT 400 DEGREES ABOUT 12 MINUTES. DOUGH MAY BE KEPT REFRIGERATED AND USED ABOUT A WEEK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AUNT CORA'S BISCUITS (08-15-93) (0:59) SERVINGS: 4 1 1/2 C SIFTED UNBLEACHED FLOUR 3 T BAKING POWDER 1 T SALT 1 1/2 T BAKING SODA * 2 T SUGAR 1/4 C SHORTENING, MELTED 1 1/2 C SOURDOUGH STARTER * MORE BAKING SODA MAY BE ADDED IF THE STARTER IF VERY SOUR. PLACE FLOUR IN BOWL, ADD STARTER IN A WELL, THEN ADD MELTED SHORTENING AND DRY INGREDIENTS. MIX LIGHTLY AND TURN OUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD UNTIL THE CONSISTENCY OF BREAD DOUGH, OR OF A SATINY FINISH. PAT OR ROLL OUT DOUGH TO 1/2 INCH THICKNESS, CUT AND PUT ON A GREASED PAN. COAT ALL SIDES OF BISCUITS WITH MELTED BUTTER. LET RISE OVER BOILING WATER FOR 1/2 HOUR. BAKE AT 425 DEGREES F FOR 15 TO 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKING POWDER BISCUITS (01/23/94) (12:25) 2 - CUPS ENRICHED ALL-PURPOSE FLOUR,SIFTED BEFORE MEASURING 4 - TSP. BAKING POWDER 1 - TSP. SALT 4 - TBSP. SHORTENING 3/4 - CUP MILK SIFT FLOUR,BAKING POWDER AND SALT.CUT IN SHORTENING UNTIL THE MIXTURE HAS THE APPEARANCE OF COARSE CORN MEAL.ADD MILK,WORKING ONLY ENOUGH TO COMBINE INGREDIENTS.TURN OUT ON A FLOURED BOARD. KNEAD UNTIL SMOOTH.PAT OR ROLL OUT 1/2" THICK.CUT WITH A BISCUIT CUTTER.PLACE ON A SLIGHTLY GREASED 10 X 14" COOKING SHEET.BAKE IN A PREHEATED 450 DEGREE OVEN FOR 10 TO 12 MINUTES OR UNTIL GOLDEN BROWN.MAKES ABOUT 18 SMALL BISCUITS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER BISCUITS (05-01-93) (19:49) SERVINGS: 4 2 C UNBLEACHED FLOUR 3 T BAKING POWDER 1 T SALT 1/4 C SHORTENING 3/4 C 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BISCUIT BALLS 2 TABLESPOONS SUGAR 1 TEASPOON CINNAMON 2 1/3 CUPS BAKING MIX 2 TABLESPOONS SUGAR 3 TABLESPOONS BUTTER, MELTED AND COOLED SLIGHTLY 1/2 CUP MILK HEAT OVEN TO 450 DEGREES MIX 2 TABLESPOONS SUGAR AND THE CINNAMON. MIX REMAINING INGREDIENTS TO A SOFT DOUGH. DROP DOUGH BY TEASPOONFULS INTO CINNAMON-SUGAR. SHAPE EACH INTO A BALL; PLACE ON LIGHTLY GREASED BAKING SHEET. BAKE 8 TO 10 MINUTES. SERVE WARM. MAKES 2 DOZEN BALLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR BISCUITS (05-01-93) (16:31) SERVINGS: 8 2 C UNBLEACHED FLOUR; SIFTED 4 TS BAKING POWDER 1/2 TS SALT 1 C CHEDDAR; SHARP, GRATED 1/4 C BUTTER 2/3 C 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT BISCUITS (01/23/94) (12:26) 1/4 - CUP BUTTER 2 - TBSP. HONEY 2 - 10 OZ. PKG. BUTTERMILK FLAKY BISCUITS 1 - CUP FLAKED COCONUT 1 - 16 OZ. CAN SLICED PEACHES,DRAINED HEAT OVEN TO 400 DEGREES.IN A 1 QUART SAUCEPAN,MELT BUTTER OVER MEDIUM HEAT.STIR IN HONEY;SET ASIDE.ON A 15 X 10 X 1" JELLY ROLL RAN,ARRANGE BISCUITS IN THE SHAPE OF A HEART (5 DOWN EACH SIDE,3 TO MAKE CURVATURE OF EACH SIDE OF HEART AND THE REMAINING TO FILL THE INSIDE.)PINCH TOGETHER AND FLATTEN,SLIGHTLY.BRUSH WITH BUTTER HONEY MIXTURE.BAKE FOR 12 TO 15 MINUTES UNTIL BISCUITS ARE GOLDEN BROWN.SPRINKLE COCONUT OVER ENTIRE HEART.DRIZZLE WITH REMAINING BUTTER HONEY MIXTURE.ARRANGE PEACH SLICES AROUND EDGE OF HEART. CONTINUE BAKING FOR 5 TO 7 MINUTES UNTIL COCONUT IS LIGHTLY TOASTED.MAKES ABOUT 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM BISCUITS (05/19/93) (3:26) SERVINGS: 1 4 C FLOUR 1 T SALT 3 T CREAM OF TARTAR 1 1/2 T BAKING SODA 1/4 C BUTTER 2 C CREAM OR "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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DROP BISCUITS (01/23/94) (12:25) 2 1/2 - CUPS BISQUICK BAKING MIX 2/3 - CUP MILK MIX INGREDIENTS UNTIL DOUGH FORMS;BEAT 30 SECONDS.DROP BY SPOONFULS ONTO A GREASED COOKIE SHEET.BAKE UNTIL GOLDEN BROWN, 8 TO 10 MINUTES IN A PREHEATED 450 DEGREE OVEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HAM BISCUITS (11-14-93) (17:45) 2 C WHOLE WHEAT PASTRY FLOUR, OR UNBLEACHED WHITE FLOUR 4 TSP BAKING SODA 1/2 C COOKED HAM, DICED FINE 4 T BUTTER 3/4 C MILK, APPLE JUICE OR WATER STIR FLOUR, BAKING SODA AND HAM TOGETHER. CUT IN BUTTER UNTIL CRUMBLY. ADD MILK AND QUICKLY MOISTEN. ROLL OUT DOUGH ON FLOURED BOARD. CUT BISCUITS IN ROUND 2" SHAPES. BAKE AT 350 DEGREES, 12 TO 15 MINUTES. MAKES 12 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JELLIED BISCUITS (10/21/94) (0:01) 2 CUPS FLOUR 4 TSP. BAKING POWDER 2 TSP. SUGAR 1/2 TSP. SALT 1/2 TSP. CREAM OF TARTAR 1/2 CUP SHORTENING 3/4 CUP MILK 1/3 CUP JELLY IN A BOWL, COMBINE FLOUR, BAKING POWDER, SUGAR, SALT AND CREAM OF TARTAR. CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COARSE CRUMBS. ADD MILK; STIR QUICKLY WITH A FORK JUST UNTIL MIXED. DROP BY ROUNDED TABLESPOONFULS ONTO A GREASED BAKING SHEET. MAKE A DEEP THUMBPRINT IN TOPS; FILL EACH WITH 1 TSP. OF JELLY. BAKE AT 450 DEGREES FOR 10-12 MINUTES OR UNTIL BISCUITS ARE BROWNED. MAKES: 1 DOZEN -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- LITTLE CHEDDAR BISCUITS (05-01-93) (16:31) SERVINGS: 8 2 C UNBLEACHED FLOUR 1 TS MUSTARD; DRY 1 TS PAPRIKA 1/4 TS BAKING POWDER 1 C BUTTER; ROOM TEMPERATURE 10 OZ CHEDDAR; SHARP, GRATED 1 TS 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARMESAN AND HERB BISCUITS 2 LOAVES FROZEN BREAD DOUGH 2 TABLESPOONS BUTTER OR MARGARINE, MELTED 1/2 CUP SHREDDED PARMESAN CHEESE 1/2 TEASPOON DILL WEED 1/2 TEASPOON SALT 2 TABLESPOONS BUTTER OR MARGARINE, MELTED 1 TABLESPOON PARSLEY FLAKES LET BREAD DOUGH THAW AND RISE AS DIRECTED ON PACKAGE EXCEPT GREASE 2 LAYER PANS, 8 OR 9 1/2 INCHES. SHAPE EACH LOAF INTO 18 BALLS. DIP 18 BALLS INTO 2 TABLESPOONS BUTTER, THEN DIP TOPS INTO CHEESE AND ARRANGE IN ONE PAN. ARRANGE REMAINING BALLS IN OTHER PAN. MIX DILL WEED, SALT AND 2 TABLESPOONS BUTTER. BRUSH DILL MIXTURE ON ROLLS IN SECOND PAN; SPRINKLE WITH PARSLEY FLAKES. COVER; LET RISE ABOUT 20 MINUTES. HEAT OVEN TO 375 DEGREES BAKE 15 MINUTES OR UNTIL GOLDEN. MAKES 3 DOZEN ROLLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK SOURDOUGH BISCUITS (01/23/94) (16:12) 2 - CUPS PROOFED SOURDOUGH BATTER 2 3/4 - CUPS ALL PURPOSE FLOUR 1 - TBSP. BAKING POWDER 1 - TSP. SUGAR 1/2 - TSP. BAKING SODA 1/2 - TSP. SALT 1/4 - CUP BUTTER 1/2 - CUP MILK THE EVENING BEFORE PREPARE SOURDOUGH BATTER ACCORDING TO THE DIRECTIONS PROVIDED.AFTER 12 HOURS,COMBINE DRY INGREDIENTS IN A MIXING BOWL.CUT 1/4 CUP SOFT BUTTER INTO DRY INGREDIENTS UNTIL THE MIXTURE RESEMBLES CORNMEAL.STIR IN THE MILK AND SOURDOUGH BATTER AND MIX WELL FORMING A BALL.KNEAD GENTLY ON A FLOURED SURFACE ABOUT 30 SECONDS.ROLL DOUGH ABOUT 1/2" THICK.CUT INTO CIRCLES WITH A CUTTER.PLACE APART ON A GREASED BAKING SHEET. COVER LIGHTLY AND LET REST FOR 30 MINUTES.BRUSH TOPS LIGHTLY WITH SOME MELTED BUTTER AND BAKE @ 400 DEGREES FOR 15 MINUTES OR UNTIL BISCUITS HAVE PUFFED AND ARE GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SIDE WINDER BISCUITS (01/23/94) (16:09) 2 - CUPS FLOUR 3 - TSP. BAKING POWDER 1 - TSP. SALT 3 - TBSP. OIL ENOUGH MILK TO MAKE STIFF DOUGH MIX TOGETHER.BEAT AND ROLL OUT.BAKE @ 450 DEGREES FOR 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SKILLET BISCUITS 1/4 CUP BUTTER ONION SALT GARLIC SALT PAPRIKA 2 CUPS BAKING MIX 1/2 CUP WATER MELT BUTTER IN 9 OR 10 INCH SKILLET ON GRILL. SPRINKLE BUTTER WITH ONION SALT, GARLIC SALT AND PAPRIKA. MIX BAKING MIX AND WATER WITH FORK TO SOFT OUGH. KNEAD 5 TIMES ON LIGHTLY FLOURED SURFACE. ROLL OR PAT DOUGH 1/2 INCH THICK. CUT 10 BISCUITS. ARRANGE BISCUITS IN SKILLET, TURNING TO COAT BOTH SIDES WITH SEASONED BUTTER. COVER SKILLET WITH HEAVY DUTY ALUMINUM FOIL. PLACE ON GRILL 4 INCHES FROM HOT COALS. COOK 10 MINUTES; LIFT FOIL TO BE SURE BISCUITS ARE NOT BURNING. COOK 5 MINUTES LONGER OR UNTIL BISCUITS ARE DONE. INVERT BISCUITS ON SERVING PLATE. MAKES 10 BISCUITS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOURDOUGH BISCUITS (08-15-93) (1:06) SERVINGS: 4 1/2 C ACTIVE STARTER 1 C MILK 2 1/2 C FLOUR 1/3 C LARD OR SHORTENING 1 T SUGAR 3/4 T SALT 2 T BAKING POWDER 1/2 T BAKING SODA 1/4 T CREAM OF TARTAR AT BEDTIME MAKE A BATTER OF THE HALF CUP OF STARTER, CUP OF MILK, AND 1 CUP OF THE FLOUR. LET SET OVERNIGHT IF THE BISCUITS ARE WANTED FOR BREAKFAST. IF WANTED FOR NOON, THE BATTER MAYBE MIXED IN THE MORNING AND SET IN A WARM PLACE TO RISE. HOWEVER, UNLESS THE WEATHER IS REAL WARM, IT IS ALWAYS ALL RIGHT TO LET IT FERMENT OVERNIGHT. IT WILL GET VERY LIGHT AND BUBBLY. WHEN READY TO MIX THE BISCUITS, SIFT TOGETHER THE REMAINING CUP AND A HALF OF FLOUR AND ALL OTHER DRY INGREDIENTS EXCEPT THE BAKING SODA. WORK IN THE LARD OR SHORTENING WITH YOUR FINGERS OR A FORK. ADD BAKING SODA DISSOLVED IN A LITTLE WARM WATER TO THE SPONGE AND THEN ADD THE FLOUR MIXTURE. MIX INTO A SOFT DOUGH. KNEAD LIGHTLY A FEW TIMES TO GET IN SHAPE. ROLL OUT TO ABOUT 1/2 INCH THICKNESS OR A LITTLE THICKER,AND CUT WITH A BISCUIT CUTTER. PLACE CLOSE TOGETHER IN A 9 X 13-INCH PAN, TURNING TO GREASE TOPS. COVER AND SET IN A WARM PLACE TO RISE FOR ABOUT 45 MINUTES. BAKE IN A 375 DEGREE OVEN FOR ABOUT 30 TO 35 MINUTES. LEFTOVERS ARE GOOD SPLIT AND TOASTED IN A SANDWICH TOASTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET CREAM BISCUITS (11-29-93) (0:01) 2 C. BISQUICK 2/3 C. WHIPPING CREAM 2 T. SUGAR MIX INGREDIENTS UNTIL DOUGH FORMS. DROP BY SPOONFULS ON GREASED COOKIE SHEET. BAKE AT 450 DEGREES FOR 10 TO 12 MINUTES. MAKES 1 DOZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET POTATO BISCUITS (05/19/93) (3:27) SERVINGS: 1 1 C FLOUR 1 C SWEET POTATOES, COOKED/MASHED 1 X SALT 2 1/2 T (TO 3) BAKING POWDER 3 T SUGAR (OR MORE, TO TASTE) 1/4 C SHORTENING SIFT DRY INGREDIENTS. ADD SHORTENING AND POTATO AND MIX THOROUGHLY. KNEAD DOUGH; CUT WITH BISCUIT CUTTER (YOU MAY NEED MORE FLOUR, AS DOUGH IS STICKY). BAKE IN 400 DEGREE OVEN 12 TO 15 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TINY MARMALADE BISCUITS 1/2 CUP ORANGE MARMALADE 2 TABLESPOONS SOFT BUTTER 2 CUPS BAKING MIX 1/2 CUP COLD WATER HEAT OVEN TO 425 DEGREES MIX MARMALADE AND BUTTER; SPREAD IN BAKING PAN, 8 X 8 X 2 INCHES. STIR BAKING MIX AND WATER TO A SOFT DOUGH. GENTLY SMOOTH DOUGH INTO A BALL ON FLOURED CLOTH-COVERED BOARD. KNEAD 5 TIMES. ROLL INTO 8 INCH SQUARE; PLACE ON MARMALADE-BUTTER MIXTURE IN PAN. PAT DOUGH EVENLY INTO CORNERS; CUT INTO 36 SQUARES. BAKE 15 TO 20 MINUTES. INVERT PAN ON SERVING PLATE. BISCUITS WILL BREAK OFF INTO SMALL BITE-SIZE PIECES. SERVE WARM. MAKES 3 DOZEN BISCUITS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=