Cheesepecancocktailbiscuits Recipes

Steps:

• Preheat oven to 450.
• Sift and measure flour.
• Add baking power and salt.
• Stir in grated cheese (optional).
• Cut up shortening and add.
• Pour in milk.
• Mix until sticky.
• Put on lightly floured surface and kneed 8-10 times.
• Roll out or pat until half an inch thick.
• Cut with floured glass.
• Bake on ungreased baking sheet for 12-15 minutes or light golden brown.

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
• Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
• Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
• Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

Steps:

• Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
• Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
• Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
• Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
• Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
• Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
• Bake in the preheated oven until golden brown, about 15 minutes.

Steps:

• Measure first 4 ingredients into bowl.
• Add grated cheese.
• Stir.
• Add cooking oil and milk.
• Stir to form a soft ball of dough.
• Add more milk if needed to make dough soft.
• Turn out on lightly floured board and knead gently 8-10 times.
• Roll to 3/4 to 1 inch thick.
• Cut with biscuit cutter.
• Place on ungreased cookie sheet close together for moist sides or 1 inch apart for crisp sides.
• Bake in 425 degree oven for 15 minutes or until nicely browned.
• Serve plain or with butter.

Steps:

• In a bowl, combine flour, baking powder, salt and baking soda. Cut in shortening until the mixture resembles coarse crumbs. Stir in cheese. Add buttermilk; stir just until dough clings together. On a lightly floured surface, knead dough lightly until easy to handle. Roll into a 12-in. circle. Cut into eight wedges. Begin at wide end of wedge and roll toward point. Place biscuits, point side down, on a greased baking sheet. Bake at 450° for 12-14 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 350 degrees.
• Cream butter, cheese, salt, and pepper together.
• Beat in flour until smooth.
• Roll into small balls and press a pecan half on each to flatten. Bake 15 minutes at 350 degrees.

Steps:

• Cream butter.
• Add cheese, salt, pepper and poppy seed; add flour a little at a time.
• Roll in small balls.
• Place on ungreased cookie sheet; flatten with fork.
• Bake 15 minutes at 350*F.

Steps:

• Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it?s the size of small peas. Add the cottage cheese and stir until just combined.
• Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup cheese and caraway seeds. Add milk; stir just until moistened., Drop by 1/4 cupfuls onto ungreased baking sheets. Sprinkle with remaining cheese. Bake 12-15 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
• In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
• Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

Steps:

• Preheat oven to 190C/375°F.
• Whisk together the flour, salt, baking soda, garlic powder, parsley and thyme and set aside.
• In a large bowl, stir together the cheese, egg, olive oil and Parmesan cheese.
• Add the dry ingredients to the wet ingredients and mix to form a dough.
• Roll out on a lightly floured surface about 1/2 inch thick.
• Cut out circles with a 2 1/2 inch biscuit cutter.
• Place biscuits on a greased baking sheet.
• Bake for 10-12 minutes until risen and lightly golden.
• Allow to cool on a rack.

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).
• Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
• Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
• Drop heaping tablespoonfuls on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.

Steps:

• Preheat oven to 425°F. Brush 12 large (1-cup) muffin cups with some of melted butter; reserve remaining butter for brushing on baked biscuits. Using on/off turns, mix next 4 ingredients in processor. Add 1/2 cup cubed chilled butter. Using on/off turns, process until coarse meal forms. Transfer to large bowl. Add cheese; toss to combine. Add buttermilk and stir just to blend (batter will be sticky). Divide among prepared muffin cups, about 1/2 cup for each.
• Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes. Brush tops with remaining melted butter. Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly. Serve warm.

Steps:

• Separate biscuits; dip the top of each in salad dressing, then in Parmesan cheese. Place cheese side up on an ungreased baking sheet; sprinkle with mozzarella cheese. , Bake at 400° for 9-11 minutes or until golden brown. Serve warm.