Biscuits

Biscuits

Bread to go with breakfast, lunch or dinner

Maple Biscuits

Serve these subtly flavored biscuits with butter alongside your meal. They’re also terrific for breakfast or brunch.

3/4 cup packed dark brown sugar
1/2 cup dairy sour cream
1 egg
1 teaspoon McCormick® Imitation Maple Flavor
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon McCormick® Ground Allspice
1/8 teaspoon salt
1/4 cup butter

1. Preheat oven to 375°F.

2. Combine brown sugar, sour cream, egg, and maple flavor in a medium bowl; set aside. In a large bowl stir together flour, baking powder, baking soda, allspice, and salt. Using a pastry blender (see tip, below) or two knives, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; stir in sour cream mixture until moistened.

3. Turn dough out onto a floured surface. Quickly knead dough by gently folding and pressing dough for 10 to 12 strokes or until nearly smooth. Pat dough to 1-inch thickness. Using a floured 2-inch biscuit cutter, cut out the dough. Place 1 inch apart on an ungreased baking sheet.

4. Bake 13 to 15 minutes or until bottoms are brown and sides are firm. Remove from baking sheet.

Makes 10 to 12 biscuits

Pineapple Upside-Down Biscuits
Recipe courtesy Paula Deen

Yield: 10 biscuits

1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Cream Cheese Filled Biscuits
Recipe courtesy Paula Deen

Yield: 8 to 10 servings  

2 cups biscuit mix (suggested: Bisquick) 
3 ounces cream cheese 
Milk, to moisten 
Flour
 

Preheat oven to 375 degrees F. 

In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don’t knead too much or your biscuits will be tough. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes.

Fried Biscuits
Recipe courtesy Paula Deen

Yield: 10 biscuits

1 (12-ounce) can biscuits
3 to 4 cups vegetable oil, for deep-frying

Drop biscuits in hot oil for 2 to 3 minutes per side until golden brown. Drain on paper towels. Serve with honey butter.

Easy Squeeze Honey Butter

1 bottle of squeeze margarine
1/4 cup honey, or to taste

Open squeeze bottle and pour out about 1/4 of the butter and store for later use. Add honey and stir with a long teaspoon or a wooden skewer. Squeeze onto hot biscuits or take tip an insert into biscuit and squeeze into middle

Bubba’s Beer Biscuits
Recipe courtesy Paula Deen

Yield: 12 to 16 biscuits

4 cups biscuit mix (recommended: Bisquick)
1/4 to 1/2 cup sugar
1 (12-ounce) can of beer
2 tablespoons butter, melted

Preheat oven to 400 degrees.

Mix all ingredients well, adjusting the sugar according to how sweet a biscuit you prefer. Pour into well-greased muffin tins. Bake for 15 to 20 minutes. Serve with honey butter.

Honey Butter:
1/2 pound butter
2 tablespoons honey

Cheddar Biscuits

Ingredients:

2 C. Bisquick 
1/2 C. cold water
3/4 C. grated, sharp cheddar cheese
1/4 C. butter
1 t. parsley flakes
1/2 t. garlic powder
1/2 t. Italian seasoning

Place the biscuit mix, parsley, italian seasoning and garlic powder together in a bowl,  Mix.  Add shredded cheddar and mix.  Add water little by little until dough forms.  Flour counter lightly and place dough on it.  Do not knead the dough, it will become dry.  Flour biscuit cutter and cut out biscuits.  Bake at 450 for 8-10 minutes,  Brush with butter afterward.

4 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cut into pieces
2 cups buttermilk

1. Preheat oven to 375º.   In a medium bowl, whisk together flour, baking soda, salt, and sugar. Add butter; using a pastry blender or two knives, cut butter into mixture until mixture resembles coarse crumbs.

2. Add buttermilk; stir just until mixture comes together; batter will be sticky. Transfer to a lightly floured work surface; use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut biscuits; cut them as close together as possible to minimize scraps.

3. Transfer to baking sheet; bake until lightly browned, 18 to 20 minutes. Remove from oven; cool on a wire rack. Serve warm.
 

 Recipe courtesy Gale Gand

2 cups cake flour or all-purpose flour
2 1/2 teaspoons baking powder
2/8 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup shortening
1/3 cup heavy cream
1/3 cup milk
1 cup buttermilk
1 cup or more flour, for rolling 
2 tablespoons melted butter

      Preheat oven to 425 degrees F. Butter an 8 or 9-inch cake pan. Place the dry ingredients in a mixing bowl and with a paddle attachment mix in the shortening until pea sized pieces remain. With a wooden spoon stir in the cream, milk, and buttermilk and let sit 2 minutes. The dough should be very wet and look like cottage cheese. 

  Place the 1 cup of flour on a sheet pan with a wall and flour your hands.  Using a small or medium ice cream scoop, dip into the batter and place scoops of batter onto the flour until the pan is full. Carefully toss the scoops of batter in the flour. Carefully lift the coated pieces of batter out and place around the edge of the buttered cake pan, packing them tightly, then
place some in the center of the pan. 

Bake in the center of the oven for 15 to 20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.
 

1 tablespoon cinnamon
3 tablespoons sugar
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1 1/2 cups buttermilk

1. In a small bowl, combine cinnamon and sugar; set aside. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough.

2. Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8-by-11-by-3/4-inch rectangle, and sprinkle 1/2 tablespoon cinnamon sugar in the center section of the rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Before folding the second end over, sprinkle another 1/2 tablespoon cinnamon sugar onto the opposite flap. Fold the top flap over. Give the dough a quarter-turn, and repeat the rolling, sprinkling, and folding. Transfer the dough to a parchment-lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes. 

3. Preheat the oven to 500º. Remove dough from the refrigerator, and return to work surface. Roll to a 1/2-inch-thick rectangle, and repeat sprinkling and folding method as in step 2 (do not fold a second time). Cut out biscuits with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.

4. Sprinkle tops with remaining cinnamon sugar, and place in oven for 4 minutes. Reduce heat to 375º. Continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm. 

2 cups all-purpose flour 
1 tbsp double-acting baking powder 
3 tbsp sugar, if desired 
1/2 tsp salt 
1 1/4 cups heavy cream 
milk for brushing tops of biscuits 

Make Biscuits: In a bowl, sift together flour, baking powder, sugar and salt. Add cream and stir mixture until it just forms a dough. Gather dough into a ball, knead gently 6 times on a lightly floured surface, then roll or flatten to a 1/2 inch  thickness. Cut out rounds with a 2 1/2 inch  cutter dipped in flour; transfer to an ungreased baking sheet. Gather the scraps, re-roll dough and continue until there are 10. Brush biscuit tops with milk and bake in a preheated 425º oven for 15 minutes, or until they are golden. Let cool on rack. Makes 10. 

“This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls…you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don’t be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals humongous biscuits.” 

3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt  1 tablespoon white sugar 1/3 cup shortening 1 cup milk

Directions

1 Preheat oven to 425 degrees.

2 In a large bowl, whisk together the flour, baking 
   powder, salt, and sugar. Cut in the shortening until the 
   mixture resembles coarse meal. Gradually stir in milk until 
   dough pulls away from the side of the bowl.

3 Turn out onto a floured surface, and knead 15 to 20 
   times. Pat or roll dough out to 1 inch thick. Cut biscuits 
   with a large cutter or juice glass dipped in flour. Repeat 
   until all dough is used. Brush off the excess flour, and 
   place biscuits onto an ungreased baking sheet.  Brush with butter
   and sprinkle with onion salt.

4 Bake for 13 to 15 minutes in the preheated oven, or 
   until edges begin to brown.

Mile High Biscuits 

3 cups all-purpose flour 
1/4 cup sugar 
4 teaspoons baking powder 
1/2 teaspoon cream of tartar 
3/4 teaspoon salt 
1/2 cup shortening 
1 egg, beaten 
1 1/8 cups milk 

1.  Combine dry ingredients in a mixing bowl. 
2.  Cut in shortening until mixture resembles coarse crumbs.
3.  Add egg and milk;mix until dough forms a ball. 
4.  Turn dough out on a lightly floured surface and knead 10- 12 times, only. 
5.  Roll out to 3/4 inch, cut with floured cutter. 
6.  Place on lightly greased baking sheet. 
7. Bake at 475 degrees for 12- 15 minutes or until light brown.

Sky High Biscuits

• 2 cups flour
• 1 cup whole wheat flour
• 4 1/2 tsp. baking powder
• 2 Tbsp. sugar
• 1/2 tsp. salt
• 3/4 tsp. cream of tartar
• 3/4 cup butter
• 1 egg beaten
• 1 cup milk

In a bowl, combine the flours, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board. Roll or pat gently to 1 inch thickness. Cut into 1-2 inch biscuits. Place in a greased 10 iron skillet or on a 9 inch square pan. For crusty biscuits, seperate on a cookie sheet.

Bake at 450 degrees for 12-16 min.

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants or dried cranberries 

Heat oven to 375 degrees. 

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients.  Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown. 

Yield: 1 dozen 

2 C. flour
2 heaping T. baking powder
Pinch of salt
1 tsp. granulated sugar
4 tsp. fresh coarsely-ground black pepper
2 heaping T. Crisco
1  – 1 1/2 C. buttermilk

Preheat oven to 450ºF. Oil a cookie sheet.

Sift together: flour, baking powder, a pinch of salt, and a little bit of sugar. Cut two heaping tablespoons Crisco into the dry mix with two forks or the back of a spoon until tacky. Add buttermilk and mix until doughy. Roll out gently on floured wax paper (or cloth). Cut out with glass or biscuit cutter.

Makes about 18 biscuits
 

8 oz. Cake flour
1/2 oz. Sugar
1/2 oz. Baking powder
1/2 tsp. Salt
4 oz. Sweet butter
3/4 Cups Heavy cream
1/2 bunch Fresh chives

Combine the flour, sugar, baking powder and salt in the bowl of a five quart electric mixer (or a suitable mixing bowl if working by hand). Chop the butter into medium sized pieces, about the size of an olive and add to the dry ingredients. Mix with a paddle until the mixture becomes uniform with a texture resembling corn meal.

Add the cream and chives slowly and mix just until the dough comes together. Turn the dough out onto a floured work surface and roll to about 1 inch thick. Fold the dough in thirds back onto itself and roll to 1 inch a second time. Cut into 1 – 1/2 inch rounds and refrigerate until ready to bake.

When you are ready to bake, preheat the oven to 350 F. and arrange the biscuits on a baking sheet. Brush the tops with cream and bake to golden brown.

Chocolate Monkey Bread

 Recipe from Paula Deen.

    * 1 & 3/4 cups granulated sugar

    * 2 tablespoons unsweetened cocoa powder

    * 1 teaspoon ground cinnamon

    * 1 cup butter, melted

    * 2 12-ounce cans refrigerated biscuits, cut into fourths

Preheat oven to 350°. Lightly grease/spray a 10-cup Bundt pan.

Combine sugar, cocoa, and cinnamon. Set aside.

Dip quartered biscuits into melted butter. Dredge in sugar mixture. Layer biscuits in pan.

Bake for about 1 hour. Cover with aluminum foil, if necessary, to avoid excess browning.

Cool in pan 10 minutes. Invert onto plate and serve.

Quick Sticky Biscuits

Pecan Sauce

    * 1 cup firmly packed light brown sugar

    * 1/2 cup dark corn syrup

    * 3/4 cup unsalted butter

    * 1 & 1/2 cups chopped pecans, toasted

       Spray a 9″x 13″ pan with cooking spray. Set aside.

Place brown sugar, corn syrup, and butter in a saucepan. Cook over low heat. When butter is melted, increase heat to high and bring to a gentle boil. Cook 3-5 minutes, until thickened. Stir in pecans. Pour into pan and spread evenly. Set aside.

Biscuits

    * 4 cups all-purpose flour

    * 2 tablespoons baking powder

    * 1/2 teaspoon baking soda

    * 1 & 1/2 teaspoons salt

    * 1 cup very cold or frozen unsalted butter, cut into 16 pieces

    * 1 & 1/2 to 2 cups buttermilk

       Preheat oven to 425°.

Sift together twice the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry blender. Blend until mixture mostly looks like coarse crumbs, with some of the butter the size of small peas.

Make a shallow well in the center of the flour mixture. Pour in 1 & 1/2 cups of buttermilk. Blend with a fork to form a soft dough. If dough is too dry, add the remaining 1/2 cup of buttermilk.

Turn the dough onto a lightly floured surface. Knead a few times, then pat into a 3/4-inch thick rectangle. Using a sharp knife, cut the dough into 12 square biscuits.

Topping

    * 1/2 cup granulated sugar

    * 1 teaspoon ground cinnamon

    * 1/2 cup unsalted butter, melted

       Stir together sugar and cinnamon. Brush the tops of the biscuits with about half of the melted butter. Sprinkle with about half of the cinnamon-sugar.

Place the biscuits, cinnamon-sugar side down into the pan. Brush the tops (that were the bottoms) of the biscuits with remaining butter and sprinkle with remaining cinnamon-sugar.

Bake about 15-17 minutes. The biscuits should be golden brown and puffy, and the pecan sauce should be bubbling around the biscuits.

Cool slightly, then invert onto a serving plate. Remove pan to allow sauce to fall around the biscuits. Scrape any remaining sauce from the pan onto the biscuits. Serve immediately.

Make 12 biscuits.