Delicious Cowboy Biscuits Recipes

Steps:

• In a large bowl dissolve the yeast in the warm water.
• In the same bowl mix all the rest of the ingredients.
• Let the bowl of dough sit for about 1/2 hour, but you do not have to--you can bake them right away.
• Roll to 3/4" thickness and cut with biscuit cutter.
• Make as many as you want; the rest can be saved for another time.
• Place on ungreased sheet and bake in 375 degree oven for 10-12 minutes.
• LEFTOVER DOUGH--store in refrigerator up to 2 weeks in an airtight container making sure there is enough room in it as it grows.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
• Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
• Mix buttermilk and eggs together in a small bowl.
• Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
• Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
• Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
• Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

Steps:

• You can use left over bacon fat and grease each biscuit on both sides in iron skillet, cover and cook until done on one side then turn over and cook other side until done.
• Let cool slightly then fill each biscuit with the above ingredients or just with butter and jelly.

Steps:

• Sift 4 cups of flour into a large bowl.
• Make a hole in the center of the flour.
• Mix and sift into hole 1 cup flour, sugar, baking powder, baking soda and salt.
• Mix yeast with the 3 tablespons of warm water.
• Then pour buttermilk, oil and yeast mixture into the same hole as sifted mixture.
• Mix well.
• Cover tightly and let stand in refrigerator for 3 hours.
• Pinch off balls of dough the size you want your biscuit to be and place into a greased pan.
• Bake at 400* for 10-12 minutes.
• The recipe states that the dough will keep 5-6 days in the refrigerator. I cook all of the dough the same day so I don't know how well it keeps.