Search Results for: biscuits

Country Time Buttermilk Biscuits

  • 1 stick of unsalted butter, melted and divided
  • 2 C of flour
  • 3 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 t sugar
  • 4 T of cold unsalted butter, cut into pieces
  • 3/4 C buttermilk

Preheat oven to 450 degrees. Brush 2 T of the melted butter over the bottom of a baking sheet.
Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl.
Cut in the cold butter pieces with a pastry blender until the lumps are the size of small peas.
Slowly begin to add the buttermilk while tossing with a fork; add only enough buttermilk so that the dough begins to hold together for a few seconds, then add an additional 1/2 T of buttermilk so that the dough holds together as a soft dough.
Flour your hands and knead the dough 6 times in the bowl.
Sprinkle a little flour onto a flat work surface and turn the dough onto the surface.
Pat out the dough to form a rectangle about 1/2 inch thick.
Cut out the biscuits with a round cutter or the edge of a drinking glass dipped in flour.
Place the biscuits on the prepared baking sheet.
Bake 10 minute or until a nice golden brown.
Use the remaining melted butter to brush the tops of the biscuits after removing them from the oven.

Makes about 12 biscuits, depending on the size

Note: Always remember when making buttermilk biscuits to handle the dough as lightly as possible.  This will keep the biscuits from becoming tough during the baking time.

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Pillsbury Biscuits

sbury Grands, country style in the can. Can anyone help?

Sweet Cream Biscuits

I found a recipe in Southern Living (I think) 20 some years ago for sweet cream biscuits. It was the best biscuits I had ever had but while moving my book came open and we lost the recipe. Does anyone else know what it is? Thanks

Marinated Ham Biscuits

  • 2 packages Pepperidge Farm party rolls
  • 3/4 pound ham (boiled or country)
  • 1/2 pound Swiss cheese

Layer 2 pieces of ham and cheese on each roll and put on a cookie sheet with a rim.

  • 2 sticks butter
  • 1/4 cup brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce

Melt together and bring to a boil for 1 minute. Pour over biscuits. Sprinkle with poppy or sesame seeds if desired. Refrigerate for at least 2 hours. Bake at 350 degrees for 10 minutes.

Leftover Biscuits

You can always save leftover biscuits for something a little sweeter like bread pudding or freeze for another dinner side.

Grands Style Biscuits

Hello, my 4 year old loves Pilsbury Grands Homestyle Biscuits. It can be quite expensive keeping them in stock. Does anyone have a recipe for homemade that are very close? Thanks!

Homemade Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder (3 teaspoons)
  • 1 teaspoon salt
  • 1/4 to 1/3 cup shortening
  • 2/3 cup milk or buttermilk or yogurt

First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Don’t get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can. I use a tomato paste can for small biscuits and a tuna can for large biscuits. Works really well. Lay the biscuits onto a cookie sheet or pizza pan and bake them at 425° for 10 to 15 minutes, depending on their size. Makes about a dozen medium sized biscuits. You can brush them with melted margarine when you take them from the oven if you want them to look pretty when they arrive at the table.

Cheese Biscuits: These are made simply by adding a cup of cheese to the flour after you mix in the shortening, right before adding the milk. Cut into smallish biscuits and cook as directed. They are really good with spaghetti or lasagna.

Bacon Biscuits: Add 1/3 cup of soy bacon bits to the flour right after adding the shortening. Cut into small circles and bake as directed. These are good for snacks or as a quick breakfast on the go.

Drop Biscuits: Substitute melted shortening or oil for the solid shortening. Increase the milk to almost a full cup. Stir it into the flour making a sticky dough. Drop the biscuits by small spoonfuls onto an oiled cookie sheet. Bake as directed. These used to be called Emergency Biscuits, in my grandmother’s day, because they could be made in such a hurry. They still make their appearance most often when I have forgotten to plan a hot bread to go with lunch or supper.

Biscuits are one of my favorite breads. For a little change, try this whole wheat flat bread recipe.

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Paula’s Purty Nearly Instant Biscuits

  • 6 cups self-rising biscuit flour (OR 6 cups flour, plus 3 tablespoons baking powder & 1 Tablespoon salt)
  • 1 cup shortening
  • 2 cups buttermilk OR sour milk OR yogurt thinned with a little milk or water

This recipe is inspired from a very dear friend named Paula. It involves preparing biscuits from scratch and then freezing the unbaked biscuits. Paula created the idea because her family always wanted her good biscuits for supper, and she needed a way to make them hot, and fresh, even on days when she didn’t feel like baking. The results are divinely inspired.

First get out a large mixing bowl. Measure in the self rising biscuit flour (or flour, baking powder and salt). Add the firmly packed shortening and mash it into the flour with your fingers or a fork. DO Not Overmix. The shortening should be casually combined with the flour, and small chunks the size of dried beans should remain. This is what makes the biscuits flakey. Now stir in the buttermilk or sour milk or thinned out yogurt. Stir it up until you have a nice soft dough. Knead the dough about 10 or 12 times. NO more, No less. This activates the gluten in the flour just enough to make good biscuits. Roll the dough out into a nice thick slab. I use a rolling pin, but any sturdy jar or glass will do. Cut the dough into biscuit shapes. Use a clean can or glass rim, if you don’t have a biscuit cutter. Tuna cans are just the right size for big breakfast biscuits. Continue rolling and cutting until all the dough is used up.

Lay waxed paper on a plate or large pan. Arrange the shaped biscuit dough on the waxed paper. Freeze overnight. The next morning the biscuits can be gathered up and stashed in plastic freezer bag.

When you want to cook them, just take out the specific number you want and place them on a lightly oiled cookie sheet or pizza pan. Bake in a preheated 425 to 450° oven for about 10 minutes. The biscuits will rise up beautifully and will be a nice golden brown when done.

These biscuits are better tasting, and much cheaper than canned whack-’em-on-the-counter-biscuits. The whole recipe makes between 30 and 35 medium sized biscuits, or about 20 big breakfast size biscuits (grand-sized).

If you enjoyed this simple bread recipe, try making orange juice muffins next. They are delicious.

Keeping Casserole Ingredients On Hand

If you want to throw together the perfect meal, you need to make sure that you keep all of your casserole pantry staples on hand. Here is a list that you can print to check your inventory against. By keeping these casserole ingredients on hand, you will be able to create a beautiful meal in no time!

Freezer Items

  • Flash Frozen Chicken Breasts
  • 4lbs of ground hamburger
  • 2lbs of ground turkey
  • 2 1lb packages of smoked sausage links
  • Tater Tots
  • Hash Browns
  • Mixed Vegetables, and several types of other frozen veggies: peas, corn, broccoli and artichoke hearts.
  • Chopped Onions

Canned Items

  • Cream of Mushroom Soup
  • Cream of Chicken Soup
  • assorted cream soups, celery, etc. (or make your own “Cream of Anything” soup mix)
  • cheddar cheese soup
  • Rotel
  • Chopped green chilies
  • Assorted canned vegetables: peas, corn, creamed corn
  • chicken broth (or bullion powder)
  • beef broth (or bullion powder)
  • green enchilada sauce
  • sliced olives
  • marinara sauce
  • diced tomatoes
  • tomato sauce
  • tomato paste
  • jars of gravy

 

On Your Shelf

  • dried pasta
  • macaroni and cheese
  • quick cooking rice
  • quick cooking barley
  • Jiffy corn muffin mix
  • stuffing mix
  • breadcrumbs
  • taco seasoning
  • chicken bullion cubes
  • Velveeta

In the Refrigerator:

  • Cheeses:Jack, Mozzarella, and Cheddar, Ricotta and Cottage Cheese.
  • Sour Cream
  • Corn Tortillas
  • Biscuits in tubes
  • Crescent rolls in tubes

Fresh Vegetables to have on hand:

  • Onions
  • Green Onions
  • Garlic
  • Bell Peppers
  • few hot to mild chili peppers
  • Celery
  • Apples

If you keep most of these ingredients on hand, you will have your choice not only of many casseroles, but lots of
other dinners too.

Casserole Ingredients to Keep on hand

Potato Leek Soup Recipe

My mom used to make a soup similar to this (without the spinach) but I never got around to getting her recipe. Instead I browsed through a few different online recipes and came up with this version which we love. I serve this with some homemade biscuits or a slice of sourdough bread fresh from the breadmaker. It’s a perfect cold winter evening meal.

5.0 from 1 reviews

Potato Leek Soup Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 medium onions, peeled and chopped
  • 1 cup cauliflower, chopped
  • 2 cloves garlic, grated or minced
  • 2-3 leeks, cut lengthwise, then rinsed and sliced
  • 4-5 medium potatoes, peeled and diced
  • 7-8 cups of vegetable stock
  • A handful of spinach or other greens, chopped
  • Salt and pepper
Instructions
  1. Heat the olive oil in a large pot over medium high heat. Add the carrots, celery, onions, cauliflower and garlic and stir to coat with oil. Jamie Oliver recommend putting the lid on askew and letting the ingredients cook for about 10 minutes this way.
  2. Add the potatoes and soup stock and bring to a boil. Reduce heat to medium, put on the lid on the pot and cook for another 10 minutes.
  3. Finally, add the spinach or greens and let cook for another 3 minutes or so, until they have softened. Season with salt and pepper and serve.

 

Leek and Potato Soup

Why We Ring In The New Year With Blackeyed Peas and Collard Greens

As many of you know I grew up in Germany. After I married my husband, my wonderful Mother-in-Law made sure I fixed some black-eyed peas and collards on New Year’s Day. She said the peas were for good luck and the greens for prosperity in the new year. I’ve cooked them every January 1st and thought I’d do a little research this year to see where these culinary traditions came from. I’ve come across some interesting stories and while I have no idea how historically accurate they are, I thought I’d share them with y’all today. And yes in case you’re wondering, my black-eyed peas are happily boiling away on the stove and my collards are cooking in the crockpot this year. We’ll have a couple of slices of leftover ham to round out the dinner.

Black Eyed Peas and Collard Greens

Let’ start with blackeyed peas. I’ve gotta tell you… they are not my favorite and I usually make them just once a year. I enjoyed the story behind them though. In my research I’ve come across two different stories. The first one claims that after Sherman’s march through the South, many Southerners were left with only black-eyed peas and salted pork. Even though the peas were usually used as animal feed, people considered themselves lucky to have them to fill their bellies. Thus the idea that black eyed peas were lucky.

The other story I’ve found involves slaves and the Emancipation Proclamation that went into effect January 1st 1863. Blackeyed peas were a common staple in African Americans diet at the time and probably played a big part in celebratory meals that day. From this the tradition of eating them on the 1st of January may have been born.

I didn’t find a great story like that to explain why we eat collard greens. Mostly they are one of the latest crops in the south and still readily available by January 1st. The green color of this yummy veggie is associated with our green dollar bills. According to tradition, each bite of greens you eat is worth $1,000 in the coming year.

I did come across something new though that has me adding to our New Year’s Day Menu this year. I’d thought of making some biscuits to go with the ham, black-eyed peas and collards. It’s going to be switched to corn bread since there is a tradition of eating it to make sure you have plenty of spending or pocket money during the New Year. The gold color of the corn bread represents gold or coins.

I’ve had a lot of fun looking into these traditions. They make me appreciate cooking (and of course eating) this traditional New Year’s Day meal even more.

How about you? Do you have any special New Year’s Traditions? Do you cook something similar? Did you hear a different story about why we eat this stuff? Leave a comment below and let’s chat about why we ring in the New Year with black-eyed peas, collard greens and corn bread.

How To Make Peanut Brittle – Video

I posted a yummy peanut brittle recipe a few days ago. It’s an easy recipe, but it’s a bit like making biscuits. You’ve got to do things right to make it turn out the way you want it to.  This morning I came across a great instructional video by the “Food Network’s” Alton Brown. I love watching his cooking show and his scientific approach to cooking and baking. Take a look and see if this will help you make the yummy peanut brittle for the family. I started oiling my pan after seeing this and it’s helping a lot in preventing sticking. And let me tell you … using the cast iron pan to prevent hot spots is just plain brilliant. I’ll be using that trick for quite a few different dishes.

 

 

 

Sausage Stuffing with Apples and Cranberries

We just finished the last of our Thanksgiving Stuffing and I’m already planning on what to make for Christmas this year. Thanksgiving was a traditional “dressing” with cornbread, biscuits, onion and celery. I’m thinking of branching out a bit for Christmas this year and make the following sausage dressing with apples and cranberries. It sounds very yummy and would look very festive.

Apple Cranberry Sausage Stuffing
 
Recipe type: Holiday
Ingredients
  • 12 C. Bread Cubes, dried
  • 1 lb. Sausage, your choice
  • 4 Onions, chopped
  • ¼ C. Butter
  • 2 C. Celery, chopped
  • 4 t. Poultry Seasoning
  • 1 C. Dried Cranberries
  • 3 Green Apples, peeled and chopped (core removed)
  • 1⅓ C. Chicken Stock
  • 2 t. Dried Rosemary, chopped
  • Salt and Pepper to taste
Instructions
  1. In a large skillet, cook sausage thoroughly and drain. Transfer sausage to a large bowl.
  2. Using the same skillet to cook the sausage, melt the butter and then add the celery, apples, onions and poultry seasoning. Cook until soft.
  3. Next, add the dried cranberries and rosemary. Then, transfer mixture in with the sausage.
  4. Slowly add the bread cubes. Salt and pepper to taste.
  5. Add the chicken stock to thoroughly moisten the bread cube mixture.
  6. For a 14 pound turkey, approximately 5 cups of this stuffing can be stuffed inside the turkey. Don’t hesitate to moisten more with chicken stock if it’s needed.
  7. You can then transfer the remaining stuffing mixture to a greased baking dish and bake covered, for roughly 45 minutes at 350 F. After this time, remove the cover and bake for an additional 15 minutes, or until the top is brown.

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Make Holiday Dishes Ahead of Time and Freeze Them – Frugal Tip

Last week I shared a tip with you on how to freeze eggs. This week we’ll take advantage of the freezer again… this time to make our lives easier throughout the Holiday season. There are all sorts of things you make well ahead of time.

Mini sandwich spiral roll appetizersAppetizers

It’s nice to have a few appetizers sitting out while everyone’s waiting for the big Holiday meal. They also come in handy during the Holidays when unexpected guests arrive.

Make up some dips, or finger foods like the pinwheel sandwiches in the picture and freeze them. Thaw as needed… in the microwave when you’re in a hurry and serve.

Casseroles

There are plenty of Holiday potlucks and family dinners ahead of us where we’re asked to bring a dish. Make it easy by preparing one of your favorite casseroles ahead of time and sticking it in the freezer. Thaw it in the fridge overnight and bake it up before heading out the door.

Pies, Cakes and Cookies

Most pies, cakes and cookies can be made ahead and frozen, leaving the oven free to bake the turkey or ham. Of course you can also make the cookie dough ahead of time and freeze it to create your own “break and bake” cookies.

Soups

Last but not least let’s not forget about soups. Most of them freeze really well. They make a great first course, but don’t forget they are also great for lunch the day of the feast or for the days around the Holidays when you get tired of spending all your time in the kitchen. Look for a brand new Kindle book full of yummy freezer soups in the next day or two.

Even if you can’t find a whole dish you can make and freeze, think about things you can prep and throw in the freezer. For example… I make an old fashioned dressing each year for Thanksgiving. It uses corn bread, biscuits made from scratch and some chopped onion and celery that have been cooked in butter. Each of these things can be made ahead of time, cooled and then frozen. Just pull them out of the freezer the night before Thanksgiving and they’ll be ready for you to cook with in the morning.

And don’t forget… making things ahead of time and freezing them allows you to buy and use up ingredients as they go on sale. Plus it will keep you from running to the store to buy a frozen pie or pick up a veggie tray because you’re running out of time to make everything from scratch. It’ll taste better and save you both time and money to make holiday dishes ahead of time and freeze them.

Crockpot Meatloaf Recipe

We love meatloaf around here. I use my mother-in-law’s recipe but modified it to work in the crockpot for those days when we’re busy running around. It’s comfort food and there’s always plenty left over for sandwiches the next day. I also like to crumble up leftover meatloaf and use it in spaghetti sauce. Here’s my slow cooker recipe for good old fashioned meatloaf.

5.0 from 1 reviews

Meatloaf in the Slowcooker
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Crockpot
Serves: 6
Ingredients
  • 2 pounds of lean hamburger
  • 2 eggs
  • 1 Sleeve of Saltine Crackers
  • Ketchup
  • Salt and pepper
  • 1 small onion, chopped
Instructions
  1. Start by crumbling up your crackers. I keep the sleeve closed and just gently crush them until I’m ready to use them.
  2. Crack the eggs into a large bowl and beat them with a fork.
  3. Add the meat, chopped onion, crushed crackers and salt and pepper to taste.
  4. Mix it all together with your hands and put it in the crockpot. I pat it down a bit so it molds itself to the shape of the crockpot. Pour enough ketchup on top to cover your meatloaf. Cook on low for 8 -9 hours.

 

You cut up a few potatoes (either in slices or wedges) and put them along the edge of the meat mixture to let them cook along with the meatloaf. Or just serve some mashed potatoes or homemade biscuits with it. Add a salad or veggie and dinner is done.