Pioneer Biscuits

These are really good biscuits, just like back in the pioneer days....plus they are easy to make....in which I think in these days all of our busy life styles.....It is recommended per the book( you know what it is) to serve with Chili butter...( in which will be tomorrows recipe) but gravy would just fine as well....In case ya don't know this recipe is from the 1001 muffin book....

                                        lets begin!
        
First off make sure the your oven rack is in the center of the oven and preheat oven to 425 degrees..

                                         In a large bowl , blend together
                                                                  2 cup all-purpose flour,
                                                                  1 Tablespoon baking powder
                                                                  2 Tablespoon sugar,
                                                                  1/2 teaspoon salt

                                                    Cut in 1/2 cup butter or margarine
                                                               that is at room temperature
                                                              until it resembles fine meal
                                          ( ya can microwave butter or margarine for 10 seconds
                                                           ta get to room temperature)

 

Add 1 large egg, lightly beaten

and

1/2 cup milk

all at once

stir just until dough holds together

( Do not over mix)

 

 

Turn dough out onto a lightly floured surface

and knead 7-8 times

using a rolling pin , roll the dough out a thickness

of 1/2 inch

 

 

using a 2-inch round cutter

cut out as many as you can

rework scraps

after placing on a baking sheet

1-inch apart

 

 

Bake for 10-12 minutes

or until tops are golden brown

 

now go make it and enjoy!

 

Poppy-Seed -and- Buttermilk Biscuits

Boy oh  boy that was a long word to type.......anywho this recipe is keeping with my biscuits them for the week.....
   This recipe is from my favorite cookbook, at least right now it is....yup, you guessed it  1001 muffin book

                                  Lets start;

                                             In large bowl
                                                    ,blend together;
                                                             2 cups all-purpose flour,
                                                             1 1/2 teaspoon baking powder,
                                                             1/2 teaspoon baking soda,
                                                             1 1/2 teaspoon sugar,
                                                              and lastly 1 teaspoon salt

                                        

 

work in 6 Tablespoon of butter or margarine

until mixture resembles a fine meal

 

 

Add 2/3 cup buttermilk all at once

mixing just until dough holds together

( Do Not Over mix)

 

 

Place dough on lightly floured surface

knead 7-8 times

then using a rolling pin ,

roll out to 1/2 inch

 

 

using a 2-inch cutter,

cut out as many as possible,

rework scraps

 

 

place in un-greased baking sheet

Brush with some melted butter,

sprinkle with poppy seeds

( ya thought I forgot the poppy seeds , didn't ya?)

 

 

Bake for 10-12 minutes  or until

tops are golden brown

at 425 degrees.

         

 

Serve warm

and with Poppy Seed Butter

 

 

 

 

 

 

 

Cheddar Cheese Biscuits

In keeping with my biscuit theme for the week , I didn't make the chicken spread ,but I will be posting that recipe as well....As usual this recipe is from the 1001 muffin cookbook

                                     So lets get started....

                        Cheddar Cheese biscuits

                            lets start with the dry

                                        In large bowl , blend together;
                                               2 cups all-purpose flour,
                                              4 teaspoon baking powder,
                                              2 teaspoon sugar,
                                              1/2 teaspoon salt,

                                       now the wet ;

                                                  In medium bowl beat;
                                                       1 large egg,            
                                                       2 Tablespoon butter or margarine ,at room temp.
                                                      3/4 cup milk
                                                before stirring in
                                                          1/2 cup grated cheddar cheese

                                                  Combine the wet into the dry,
                                                but don't over-mix,
                                                          mix just until dough holds together
                                           

 

Turn out the dough out onto a lightly floured surface

Knead 7-8 times,

then roll out to 1/2 inch thick

 

 

Using a 1-inch biscuit cutter

( Im bad I used a 2-inch one, use what you have)

to cut out biscuits,

Rework scraps

 

 

place on an ungreased baking sheet

1-inch apart

 and bake 10-12 minutes at 425

 

 

serve warm with Chicken Spread, Recipe to follow

 

 

 

 

Buttermilk Biscuits

Another Biscuit recipe from the 1001 muffin cookbook......
              These would be great with gravy,,,hmmmmm gravy.....

             
                                                       Blue willow saucer and flour sifter

                                      Lets start....
                                                           Buttermilk Biscuits

 

In a large bowl, combine

2 cup all-purpose flour,

2 1/2 teaspoon baking powder,

1/4 teaspoon baking soda,

1 Tablespoon sugar and

1/4 teaspoon salt

 

 

Using a pastry blender or two knives( scissor like )

cut in 6 Tablespoons butter or margarine ,

that has been chilled

 

 

Pour in the 3/4 cup buttermilk all at once

and mix just until dough holds together

 

 

put dough onto floured surface and knead

7-8 times

then Roll out dough into 1/2 inch thickness

 

 

Using a 2- inch cutter cut out as many biscuits as possible

and rework all the scraps until all dough is used

place biscuits on un-greased baking sheet

about 1-inch apart

Brush with melted butter

Bake 10-12 minutes at 425 degrees

Or until tops are golden brown

 

 

Serve warm and

with Prune spread

or just plain

 

 

 

Breakfast Biscuits

In keeping  with my biscuit theme for the week ,here  is another recipe from the 1001 muffin cookbook, which by the way has lots of biscuits recipes...

                                 Thought ya'll needed something different to start this recipe
                                               an old canister

                                             now lets start ....making the

                             Breakfast Biscuits

 

sift 2 cups all-purpose flour

 

 

Blend in large bowl;

the flour that you just sifted,

1 Tablespoon baking powder,

1 cup sugar

1 teaspoon salt

 

 

cut in 2 1/2 Tablespoons butter or margarine,

until it resembles fine meal

 

 

pour 3/4 cup milk all at once

and stir just until dough holds together

( Do Not Over-mix)

 

 

Turn out onto lightly floured surface

and knead 7-8 times. Using a rolling pin,

roll out to a thickness of 3/4 inch

Using a 2-21/2-inch cutter cut out biscuits

as many as possible.

rework dough scraps until all dough is used

 

 

place the biscuits 1-inch apart

on un-greased baking sheet.

Brush with remaining butter

 

 

Bake  for 10-12 minutes at 425 degrees

 

 

or until tops are golden brown.

Serve warm and

with Whipped butter

( recipe follows)

or just eat by theirselves

yum

 

 

 

 

 

Current Biscuits

I have decided to have a week of biscuits.....they may have yeast or may not...This first recipe doesn't have yeast.....so
This first recipe is from the 1001 muffin book....
                               since I don't think I could find any currents so...
                                       sorry no pics today due to dizziness, knees .....

                                       Current Biscuits
                                       makes 10-`12 biscuits

1 1/2 cups all-purpose flour
1/2 cup soy flour ( I don't if I could find the soy flour)
2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine, at room temp.
1/2 cup black currents or finely chopped raisins ( I didn't read the recipe, might have to try)
1/2 cup milk
Cheese Spread....( recipe in next post for the day)

   position the oven rack to t he middle and preheat oven to 425 degrees.
In a large bowl, blend together the two flours, baking powder. and salt. Work in the butter until the mixture resembles fine meal. Stir in the currents. Add the milk all at one time, stirring briefly until dough holds together. ( do not over-mix)
  Turn dough out onto a lightly floured surface and knead 7-8 times. using a rolling pin roll the dough out to a thickness of 1/2 inch. Using a 2-inch round cutter, cut out as many biscuits as possible. Place biscuits 1-inch apart on ungreased baking sheet. Rework the scraps until all dough is used/ Bake for 10-12 minutes or until tops of the biscuits are golden brown. Serve warm with the cheese spread.

Easy Dinner or Cinnamon Rolls

I wanted some fresh dinner rolls for supper/dinner whatever you call it....
                                                           Anywho
This recipe is from Blue Ridge Boulevard Christian Church cookbook


                           Easy Dinner or Cinnamon Rolls

                      
                                       Dissolve 1 package yeast in 1 1/4 cup milk ( lukewarm)

                                         cut 1/3 cup shortening into dry ingredients
                                                 3 cups flour,
                                                 1 1/2 teaspoon salt
                                                 3 Tablespoon sugar

                                      just like a pie crust

                                    
                                                 recipe don't state to add the milk/yeast mixture
                                       the dry/shortening mixture, but you to  at this step
                                   next mix into a ball of dough.
                                           Let rise for an hour or until light( doubled)
                             then form into rolls and let rise until light( about 30-40 minutes)

                                           Bake for 15-20 minutes at 350 degrees

                                                  ENJOY!

Blackberry Biscuits

What????? Blackberry biscuits....Really I cant believe it.....

Yup , found a recipe for Blackberry biscuits...they taste like blackberry heaven....with the whipped cream-cheese topping....

This recipe was found in the 1001 muffins ,biscuits ,doughnuts ,pancakes, waffles, popovers, fritters, scones and other quick breads...in the biscuit section....

go pick some nice juicy blackberries,

or go get them at your local grocery store

either way,

yum,yum

 

 

 In large bowl, blend together ;

1 cup all-purpose flour,

1/4 cup graham flour

1 1/2 teaspoons baking powder,

1/4 cup sugar

12 teaspoon salt

1/4 cup heavy cream,

1/2 cup berry flavored yogurt( huh ,yum),

stirring just until the dough holds together

 

( Do Not Over mix)

.

 

Stir in 1/2 cup blackberries

Turn dough out onto a lightly floured surface

and knead 7-8 times( a work-out)

 

 

Using a rolling pin, roll out into 1/2 inch thickness

Using a 2-inch round cutter, cut out as many biscuit as possible, rework scraps.

 

Place biscuits 1-inch apart on un-greased

baking sheet.

Bake for 10-12 minutes or until the tops are golden brown

Serve warm with Whipped Cream-cheese topping

( recipe follows)

 

 

Now sit down and enjoy these muffins

with some hot tea or a cup of coffee.....

 

 

As promised

Whipped Cream-Cheese topping

makes 1 1/4 cup

 

1 small ( 3 oz) package cream cheese, at room temp.

1 cup powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon evaporated milk

 

In medium bowl, combine the cream cheese and sugar and beat

until smooth. Add the vanilla and the milk

and continue beating until smooth.

 

I hope ya

ENJOY!