I remember the commercials on TV with the catchy little song way back when we’d visit Mom and Dad after they retired and moved back to Ohio:
“Bob Evans, down on the farm..."
Showing posts with label Biscuits. Show all posts
Showing posts with label Biscuits. Show all posts
Old-Fashioned Biscuits Just Like Grandma Used to Make
The mere suggestion of homemade biscuits, conjures pictures of sweet grandmas and fragrant aromas wafting from the oven. People love everything about biscuits, a hot oven, a light touch, and lard…
Why should you bake biscuits with lard? Because you’ll have the most delicious rich biscuits ~ soft on the inside, crusty on the outside ~ that you can imagine! Lard is commonly used in many cuisines around the world as a cooking fat, or as a spread similar to butter in Europe and North America.
Unfortunately, lard has gotten a bad rap for years --- it’s not as bad as you may think. The Jungle, Upton Sinclair’s 1906 book, might’ve had a lot to do with it when, in a scene from the book, the workers at a meat-packing plant fall into boiling vats of rendering lard. It played such a large part in turning people against lard, that an entire pro-lard ad campaign was launched to undo its damage.
Full-page ads ran in all the newspapers picturing healthy, smiling, happy people praising lard...
Actually, while lard is anything but “healthy,” it contains less cholesterol and saturated fat than butter, and no trans fat, unlike most vegetable shorting.
As Julia Child said, “Everything in moderation…including moderation,” it truly does make the best pie crusts and biscuits.
On Grandma's farm in Ohio, she fried with lard and baked all of her pies, breads and biscuits with lard. On our farm down the road, Mom was a Crisco and margarine sort of lady. I cook with a little butter or olive oil, rarely cook or bake with lard, except for when I make these biscuits…
Lard has very little pork flavor, it’s not bacon grease. It makes crispy fried foods and tender flaky baked goods without leaving a trace of flavor behind.
In my book, lard is a good source of cooking fat, but I draw the line at eating it smeared on a slice of bread, so I'll keep on making these little bites of goodness…
These biscuits are easy to make, and with a few simple steps the results are tender and delicious.
I’m not saying my biscuits are perfect, no way are they, but slathered with butter, they make me smack my lips and help myself to another one…
Yield: 8 to 10 biscuits
Old-Fashioned Biscuits Like Grandma's
These biscuits are definitely made the old-fashioned way - with lard.
prep time: 30 MINScook time: 12 MINStotal time: 42 mins
INGREDIENTS:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup lard
- 2/3 cups buttermilk
INSTRUCTIONS
- Preheat oven 450° with the oven rack in the center.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in lard until it resembles small peas.
- Add buttermilk, stirring gently with a fork, to make a soft dough.
- With floured hands, knead dough gently 4 times in the bowl.
- Put dough on lightly floured surface, and roll or pat the dough to about 1/4" to 1/2" thick.
- Cut with a floured 2" cutter.
- Place cut-out biscuits about 1" apart on ungreased baking sheet.
- Lightly brush with butter if desired.
- Bake for about 12 minutes, until biscuits are golden brown.
- Serve warm
Enjoy!
Mouthwatering Creamed Chicken and Rice with Biscuits on Top
If you like rice, chicken, and biscuits
pearl onions and peas, this is your dish!
Seems like casseroles have always been around. This is one of them that is an everyday family supper that’s quick and easy to make. This casserole of tender chunky chicken, colorful vegetables is filled with creamy delicious flavor.
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| Ready to bake biscuits |
Peas and pearl onions are perfect companions for chicken and rice. You could add mushrooms if you like and maybe carrots or broccoli, whatever floats your boat!
The weather is chilly and rainy and there’s nothing quite as heartening and comforting as a chicken casserole to warm you up.
Make this the next time you want a tasty supper in one dish…
It will stretch your food dollar and fill the tummies in your family!
Creamed Chicken and Rice with Biscuits on Top
Ingredients:
4 cups cooked chicken (about 3 cooked chicken breasts), cut into bite-size pieces
1 can cream of chicken soup
3 cups low-fat chicken broth or water
½ cup lite sour cream
¼ cup chopped pimento
1 cup frozen peas
1 cup frozen pearl onions
1 cup white rice, raw
¼ to ½ cup shredded cheddar cheese
2 cans Grands Jr Buttermilk Biscuits (10 biscuits total)
Method:
Preheat oven to 375°.
Combine all ingredients, except biscuits, in a large bowl and mix well.
Coat a 9” x 13” baking dish with cooking spray.
Add chicken mixture.
Bake for 30 minutes, until heated through.
Remove from oven and arrange biscuits on top of casserole.
Sprinkle cheese over biscuits.
Bake for an additional 20 to 30 minutes, until biscuits are a golden brown.
Serves 6
Printable recipe
Enjoy!
Easy Self-Rising Buttermilk Biscuits
No kidding!
These are delicious little biscuits
just like Grandma used to make!
And no one will believe it when you tell them how easy they are to make!
You will need just 3 ingredients, four, if adding herbs for this King Arthur Flour recipe.
Keep the butter and buttermilk cold. Grate the cold or frozen butter ~ it's a fast easy technique to incorporate ice-cold fat into flour.
Use a gentle touch when handling the dough.
Work with it quickly and handle it as little as possible; too much handling will cause the dough to release gluten which will give you dry, tough biscuits.
Stir gently, fold gently, and pat dough into a rectangle before cutting out the biscuits or cutting into 12 squares.
Bake the biscuits, and rest assured ~ you will have soft buttery biscuits with this recipe!
Easy Self-Rising Buttermilk Biscuits
Printable recipe
Ingredients:
2 cups self-rising flour
6 tablespoons butter, cold
½ teaspoon dried rosemary or thyme, optional
1 cup buttermilk, cold
Method:
Preheat oven to 450°.
Partially freeze butter for 10 minutes.
Using a cheese grater, grate hardened butter into a bowl.
Cover, and place in freezer to chill again, about 5 minutes.
Place flour in bowl and work in butter with a pastry blender.
Add buttermilk, stir until mixture comes together, dough will be sticky.
Turn dough out on floured surface, and fold dough over onto itself several times, using a little more flour if needed.
Pat dough into 5” x 8½” rectangle about ½” to ¾” thick.
Cut biscuits with a 2” round cutter or cut the rectangle into 12 small rectangular biscuits. (If using a round cutter, pat the scraps together and cut additional biscuits.)
Place biscuits on ungreased baking sheet, leaving about 1” between them for crisp biscuits. Arrange biscuits so they barely touch each other for soft-sided biscuits. For higher biscuits, place them in an 8” round pan.
Bake biscuits for 12-14 minutes, or until they’re a light golden brown.
Remove from oven, serve hot.
Makes 12 biscuits
Tips:
For sweeter shortcake-style biscuits, add 3 tablespoons sugar to the flour and 1 teaspoon vanilla to the milk.
For cheese biscuits, mix ½ teaspoon dried mustard and a pinch of cayenne pepper with the flour, work in the butter, toss in 1 cup shredded cheese before adding the milk.
No self-rising flour? Substitute by combining 1 cup all-purpose flour, 1½ teaspoons baking powder and ½ teaspoon salt.
Enjoy!
Cheesy Sausage Biscuit Bites for the Super Bowl LI Party
Woo Hoo!!
It’s Super Bowl time again!!!
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| Bill lined up the defense and offense, game on! |
These little gems are meaty, cheesy and packed with flavor…
Roll the sausage and cheese into balls, nest them in a mini biscuit and bake, easy peasy. Maybe serve with a little mustard, or your favorite dipping sauce.
I have made the appetizer using hot Italian sausage and regular pork sausage. I prefer the hot and spicy, but use whatever type of sausage floats your boat. Add pepper, or not.
Enjoy the savory morsels while you’re watching the game, or as a snack, any time ~ even for breakfast.
After trying one, you may never stop at a fast food drive-in to get a sausage biscuit again!
It’s a sad sad thing that the Chicago Bears won’t be playing this Super Bowl, so woefully, I’m saying, “Go New England, go Tom Brady!”
Better make extra of these Cheesy Sausage Biscuit Bites because they will disappear as quickly as a Tom Brady pass to Edelman!
Cheesy Sausage Biscuit Bites
Ingredients:
2 (10 count) cans flaky biscuits (Grands Jr)
1 pound bulk hot or sweet Italian sausage or pork sausage
2 cups shredded cheddar cheese
1 teaspoon seasoned pepper, optional
Method:
Preheat oven to 400°.
Mix raw sausage, cheese and pepper gently until well combined.
Shape into 40 equal-sized balls.
Remove biscuits from cans and separate each biscuit into 2 layers, making 40 total biscuit layers.
Press into cup of mini-cupcake pan (slightly greased if not non-stick bakeware.)
Repeat with remaining biscuit layers.
Place sausage-cheese ball in each biscuit cup.
Bake for 8 to 10 minutes or until slightly browned and sausage balls are bubbly.
Serve
Printable recipe
Enjoy!
Savory Sea Salt and Pepper Biscuits
Bill and I were reminiscing about these fluffy warm crisp
biscuits for a couple of days after eating them. That’s how good they are!
I’ve made many a biscuit over the years, and this is
definitely one of the best!
It’s an Ina Garten recipe from her Make it Ahead cookbook. In her words, “Lee Bailey was a great cookbook author and host. He often served baking powder biscuits with dinner but I also love them for breakfast with scrambled eggs. This is a twist on Lee’s original recipe; I’ve added flaked sea salt and coarsely ground black pepper.”
It’s an Ina Garten recipe from her Make it Ahead cookbook. In her words, “Lee Bailey was a great cookbook author and host. He often served baking powder biscuits with dinner but I also love them for breakfast with scrambled eggs. This is a twist on Lee’s original recipe; I’ve added flaked sea salt and coarsely ground black pepper.”
Most of the time, I follow the recipe exactly ~ but, when I don’t have half-and-half on hand, I swap
one-third cup light sour cream plus 7-8 tablespoons of low-fat milk for the
half-and-half, making a lighter biscuit.
I’ve found that sour cream is a great binder when making
cornbread or biscuits as it minimizes crumbly baked goods. Plus, the sour cream imparts richness and a
slight tang.
Flaked sea salt and coarsely ground black pepper sprinkled over the top sends these biscuits over the edge…
I can see them sandwiching a fried egg for breakfast!
Salt & Pepper
Biscuits
Ingredients:
Ingredients:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons (¾ stick) cold butter, diced
2/3 cup cold half-and-half
1 extra-large egg beaten with 1 tablespoon half-and-half, for egg wash
Maldon flaked sea salt
Coarsely ground black pepper
Method:
Preheat oven to 450 degrees.
Line a sheet pan with parchment paper.
Place four, baking powder, and salt in the bowl of a food processor fitted with the steel blade and pulse to combine.
Add butter, breaking up the pieces as you put them in.
Pulse mixer about 10 times, until butter is size of large peas.
With the mixer running, pour the half-and-half down the feed tube and pulse just until mixture starts to come together.
Dump dough onto floured board and quickly knead into a ball.
Roll dough out ½” thick with a floured rolling pin. (You should see bits of butter in the dough.)
Cut out biscuits with a 2½” round biscuit cutter and place on baking sheet.
Brush top with egg wash, sprinkle with sea salt and pepper.
Bake for 10-15 minutes, until biscuits are browned and baked through.
Allow to cool for 5 minutes and serve warm or at room temperature.
Makes 8 to 10 biscuits
Place four, baking powder, and salt in the bowl of a food processor fitted with the steel blade and pulse to combine.
Add butter, breaking up the pieces as you put them in.
Pulse mixer about 10 times, until butter is size of large peas.
With the mixer running, pour the half-and-half down the feed tube and pulse just until mixture starts to come together.
Dump dough onto floured board and quickly knead into a ball.
Roll dough out ½” thick with a floured rolling pin. (You should see bits of butter in the dough.)
Cut out biscuits with a 2½” round biscuit cutter and place on baking sheet.
Brush top with egg wash, sprinkle with sea salt and pepper.
Bake for 10-15 minutes, until biscuits are browned and baked through.
Allow to cool for 5 minutes and serve warm or at room temperature.
Makes 8 to 10 biscuits
ENJOY!
Easy Cornmeal Honey Biscuits
You can whip up these little biscuits in no time!
I’m pretty much hooked on anything cornmeal, and these tasty
biscuits fill that craving perfectly.
You can use plain cornmeal, if you prefer ~ I’m a fan of
stone-ground cornmeal for its crunchier texture.
With this easy recipe, from Food Network Magazine at hand, it's a piece of cake to have freshly-made biscuits on your dinner table.
They’re plush, lip-smacking goodness with a little crunch,
and a little heat!
Easy Cornmeal Honey Biscuits
Adapted
Adapted
Ingredients:
1 1/3 cups flour
1/3 cup stone-ground cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt1/8 teaspoon cayenne
6 tablespoons butter, cold and diced
1/3 cup stone-ground cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt1/8 teaspoon cayenne
6 tablespoons butter, cold and diced
2/3 cup milk*
1 tablespoon honey
1 tablespoon honey
Method:
Preheat oven to 400 degrees.
Whisk flour, cornmeal, baking powder, baking soda, salt and cayenne in a large bowl.
Work in butter with your fingers until crumbly.
Stir in milk and honey.
Let sit for 5 minutes.
Roll dough into 8 balls, place on a parchment-lined baking sheet.
Brush with milk.
Bake for about 12 minutes until golden.
Whisk flour, cornmeal, baking powder, baking soda, salt and cayenne in a large bowl.
Work in butter with your fingers until crumbly.
Stir in milk and honey.
Let sit for 5 minutes.
Roll dough into 8 balls, place on a parchment-lined baking sheet.
Brush with milk.
Bake for about 12 minutes until golden.
*Food Network recipe calls for half-and-half. I use 2% milk.
ENJOY!
7-Up Biscuits aka Popeye’s Biscuits
Woo hoo! Praise the
butter, and pass the biscuits!
These are the lightest, fluffiest biscuits you can imagine,
with the only problem being they disappear quickly. This recipe makes 9 biscuits in a 9-inch square-baking
dish. I used an 8-inch square dish
and they turned out fine after baking a minute or 2 longer.
This is a very soft, sticky dough. Use extra Bisquick, like you normally would use flour, to manage the dough sticking on the surface. I sprinkled a little additional Bisquick right onto the countertop; you might want to sprinkle it onto waxed paper or parchment paper for easier clean up.
Do not knead the dough; just pat it out to about 1-inch thickness. Use a biscuit cutter, or simply cut the dough into 9 equal squares, before placing them in the pan. You may have to squish and crowd the biscuits into the pan, but never fear ~ they’ll still turn out fine.
By the way, the recipe can be doubled; bake in a 9 x 13-inch baking dish for even more of a good thing!
These biscuits are the quickest, easiest, “butteriest”, softest biscuits to ever hit your mouth!
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| Before |
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| After |
7-Up Biscuits
Ingredients:
2 cups Bisquick mix
½ cup sour cream
½ cup 7-Up soda
¼ cup butter, melted
Method:
Preheat oven to 450 degrees.
Melt butter in a 9” square baking pan.
Pour Bisquick into a large bowl.
Cut sour cream into the mix.
Add 7-Up and mix well, it will make a very soft dough.
Sprinkle additional Bisquick on the counter, or parchment or
waxed paper.
Pat dough out to about a 1-inch thickness.
Cut 9 biscuits with a biscuit cutter.
Place biscuits over melted butter.
Bake for 12-minutes or until golden brown.
I’m hooked on these biscuits!
Be
sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips
and delicious easy recipes!
Crusty Cheddar Garlic Pepper Biscuits my Way
Biscuits aren’t
fancy but believe me, these biscuits are as about as flavorsome as you can imagine
a biscuit would be ~ crispy on the outside and smooth on the inside.
Over the years, I’ve tried many variations of this biscuit and never achieved a “great” crusty top layer until by accident recently. Here’s how it went:
Over the years, I’ve tried many variations of this biscuit and never achieved a “great” crusty top layer until by accident recently. Here’s how it went:
Normally, in recipes
for cheese-garlic biscuits, the biscuits are baked and then brushed with the
garlic butter when they come out of the oven.
But, one evening in a rush, I brushed them with the butter mixture when
I realized they needed more baking time ~ they just weren’t the golden brown
they should have been and I was afraid they may not be baked through on the
inside.
So back in the oven they went and when they came out and I bit into one, Voila! I was shocked! They were a beautiful golden brown, tender inside with a very crusty, cheesy, garlicky top!
So back in the oven they went and when they came out and I bit into one, Voila! I was shocked! They were a beautiful golden brown, tender inside with a very crusty, cheesy, garlicky top!
We swore they were
the best! Make the batter, drop the
biscuits and bake a while. Pull them out
of the oven; brush with a butter, garlic, pepper and parsley mixture. Then return the biscuits to the oven and bake
for another 5 minutes or so. They’re perfectly
delicious and you won’t be able to stop at one!
Cheddar Garlic
Pepper Biscuits
For biscuits:
2 cups flour
1 tablespoon baking powder
½ teaspoon garlic powder
½ teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1¼ cups grated sharp cheddar cheese
1 cup buttermilk OR ½ cup sour cream whisked with ½ cup
milk
For basting:
2 tablespoons butter, melted
½ teaspoon garlic powder
1 tablespoon coarsely ground black pepper
1 teaspoon dried parsley
Dash salt
Method:
Preheat oven to 425 degrees.
Spray a baking sheet with cooking spray or line with
parchment paper.
Mix flour, baking powder, garlic powder and ½ teaspoon
salt in a medium bowl.
Cut in the shortening and cold butter into the flour
mixture using a fork, pastry blender or your fingers until the dough resembles
coarse crumbs.
Mix in cheese.
Stir in buttermilk until just moistened. Do not overmix.
Drop dough onto baking sheet lined with parchment paper,
about ¼ cup for each biscuit. Or, use a
kitchen tablespoon and heap it extra large.
Bake for 10 minutes.
Stir together melted butter, garlic powder, salt, pepper
and parsley in a small bowl. With a
light hand, brush over warm biscuits.
Bake for another 4-5 minutes or until golden brown.
Serve immediately
Makes 12 biscuits
They are so crunchy delicious that they will
become your “go-to” biscuits like they are mine!!!
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Jules-Alexandre Grun
ᴡᴏᴏ ʜᴏᴏ!!!
