Cornmeal Sage Bisquick Biscuits Recipes

Steps:

• In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface. Roll to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until browned. Serve warm.

Steps:

• Heat oven to 450°F. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
• While biscuits are baking, cook sausage in 2-quart saucepan over medium heat, stirring frequently, until no longer pink; drain. Sprinkle 1/4 cup Bisquick mix over sausage; stir in to blend. Gradually stir in 2 1/4 cups milk until well blended.
• Cook about 5 minutes, stirring frequently, until thickened. Stir in salt and pepper. Serve biscuits with sausage gravy.

Steps:

• Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
• Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
• Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 450*.
• Stir ingredients until soft dough forms.
• Place on greased surface dusted with baking mix.
• Knead 10 times.
• Roll dough 1/2 inch thick.
• Cut with 2 2/12 inch cookie cutter dipped in baking mix.
• Place on ungreased cookie sheet.
• Bake 7-9 minutes or until golden brown.

Steps:

• For the cornmeal biscuits: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over low heat.
• Whisk together the cornmeal, flour, thyme, sugar and salt in a large bowl. Pour in 5 tablespoons butter and the buttermilk and stir until just combined. Pour the remaining tablespoon butter into the hot skillet. Turn off the heat and use a teaspoon scoop or a couple of spoons to form the dough into tiny drop biscuits into the skillet-they will be touching. Bake until golden, 12 to 15 minutes.
• For the dressing: Remove the skillet from the oven and transfer the biscuits to a plate. Wipe out the skillet and return it to the stove over medium-high heat. Melt 1 tablespoon butter in the skillet, then add the sausage and break it up with the back of a wooden spoon. Cook until browned and crisp, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving any remaining fat in the skillet. Add the remaining tablespoon butter and let melt, then add the onion and celery to the skillet and cook until both have softened and started to brown, 3 to 4 minutes. Return the sausage to the skillet and stir in the salt and pepper. Pour about 1 cup chicken broth into the skillet and scrape up any browned bits at the bottom. Add the mini biscuits and the saltines. Pour the remaining 2 1/2 to 3 cups broth into the skillet a little at a time, stirring to coat and distribute everything evenly; it should be moist, but not wet. Sprinkle the thyme leaves over the top and transfer the skillet to the oven. Bake until the top is golden brown and the liquid has evaporated, 15 to 20 minutes.
• Let rest for 5 minutes before serving. Serve hot or at room temperature.

Steps:

• Stir together the flour, cornmeal, baking powder, sugar and salt.
• Melt shortening and butter together and add to flour mixture.
• Stir in crumbled bacon and add milk gradually.
• (Consistency needs to be just thick enough to spoon out easily) Drop batter from tablespoon onto vegetable oil sprayed baking sheets.
• Bake at 425 degrees for 15 minutes, or until golden brown.

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.

Steps:

• Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
• Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
• Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.