Grpa Home Made Biscuits Recipes

Steps:

• 1. Preheat oven to 425*F.
• 2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter 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.
• 4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
• My Note: I do not substitute shortning for the butter or margarine, better flavor. For those who didn't get the desired results -- Try these tips: The instructions say to knead 14-15 TIMES, NOT 14-15 minutes! The object is to handle the dough as little as possible. 1.Don't overmix the dough once you add the milk and only pat together (no real "kneading" or they will be tough). 2.only add the amount of milk you need, some days i have to use it all and then others I have a little left in the cup. 3. make sure the butter is cold 4.can brush with melted butter before and/or after baking for added softness and flavor and 5. can place closer together if yours still aren't soft. If you're new to biscuits, remember - any time you make biscuits (or scones or anything else that uses baking powder or soda to rise) you want to gently mix the dough JUST until the ingredients are all mixed-- don't maul it or knead it. The more you handle your dough the more the gluten develops and the tougher your biscuits (or pie crust, etc.) will be.
• The only drawback was that they were bland and definitely had a slight baking powder taste. I made them a second time and substituted cultured buttermilk powder (4 TBS Saco brand) + 1 Celsius water in place of the milk; dropped the baking powder back to 2 tsp; and added 1/2 tsp baking soda. Oh my goodness -- perfection -- so flavorful and soft and fluffy! Absolutely the best I've ever made or eaten - Hope these tip's help and thank you so much doing.
• I do know that the barometer affects how your biscuits turn out, (works the same with anything with yeast, such as bread) so, if it's raining or very humid, they won't rise as well. If it's hot and dry, they should rise beautifully. So I kind of go by that when I am adding the liquid and flour (amounts). After you've made enough biscuits, you can tell how their going to turn out by how the (uncooked) dough looks and feels. I was thinking about the post that said they turned out dry on the outside and moist inside, if they seem very hard, then I would think possibly, they were cooked at too high a temperature and/or were left in too long. Because my oven is very hot, I always turn it down by 25 degrees, and never assume that the time stated is going to be "perfect" for my oven, so I checked these after 10 minutes, and then watched them 2 to 3 minutes after. Anyway, you should enjoy these.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
• Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

Steps:

• Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
• Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
• Bake the biscuits until golden brown on top, 15 to 17 minutes.

Steps:

• 1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
• 2) Once the onions are a medium brown, remove from the heat and add the vinegar.
• 3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
• 4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
• My Note: I added a little garlic and onion powder because we like the flavor. The second time I made it, I decided to add 2 cloves of garlic, and it turned out even tastier than the first time.
• I served the dip along with some raw carrots as well baked zucchini sticks were tasty and the onion dip was a hit, and it was well liked. It took closer to 45 minutes for the onions to be caramelized. At 10-15 minutes the onions weren't even light brown yet. In caramelizing onions patience seems to be is a virtue. Perhaps I missed a secret step along the way.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
• Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
• Bake in preheated oven for 10 minutes, or until golden.

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 degrees for 9-11 minutes or until golden brown.
• Serve warm.

Steps:

• 1. Dissolve the sugar in the water over low heat in a medium saucepan. Add thyme, peppercorns, vinegar, and lemon zest. Stir and simmer uncovered over low heat for about 10 minutes. Add apples and simmer another 10 minutes until apples are soft, but not mushy.
• 2. Using a slotted spoon, remove apples to a food processor (or heavy-duty blender), saving the liquid. Pulse apples to your preferred consistency.
• 3. Boil reserved apple cooking liquid until reduced to 1 cup. Strain liquid, discarding solids, and stir this syrup into the apple puree.
• My Note: Use a firm, tart apple variety, such as Granny Smith. If you like yours with cinnamon, replace the thyme with 1 cinnamon stick or stir in some ground cinnamon to taste at the end.

Steps:

• Sift flour with baking powder and salt.
• Cut in shortening till mixture resembles coarse crumbs.
• Add milk all at once and mix till mixture follows fork around bowl.
• Turn out on lightly floured board.
• Knead gently for about 1/2 minute.
• Roll or pat 1/2 inch thick.
• Flour rim of glass or biscuit cutter and cut out biscuits.
• Put on (ungreased) cookie sheet and bake at 450° for 12 to 15 minutes.