Recipes

Date: Fri, 23 Feb 1996 08:53:16 -0800

From: Gerald Edgerton jerrye@wizard.com

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

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MASTERCOOK RECIPES LIST SERVER

From: dmorton@silver.ucs.indiana.edu (Daniel Morton)

Date: Sun, 31 Oct 1993 05:33:03 GMT
I recently developed a knack for making biscuits, and found these two
recipes to be my favorites so far. The curried biscuits were particularly
delicious covered with a thick spicy lentil stew. Melted the snow outside
our door, honest! Combine flour, baking powder and salt and sift into
mixing bowl. Cut in butter, rubbing it in with tips of fingers. Add sweet
potatoes, then the milk (2-4 T ??) Mix Knead for 30 seconds on floured
board. Pat lightly into a sheet 1/2" thick, and cut with cutter (a glass
works) Place biscuits on a very lightly oiled baking sheet and bake in a
450 F oven for 12-17 min. Makes about

12. Serve very hot!

REC.FOOD.RECIPES

Preheat the oven to 425 degrees. Mix together flour, sugar, baking powder
and salt; cut in the butter until mixture resembles coarse crumbs. Stir in
the milk and sweet potatoes. Knead gently (about 10 times). Roll out
dough until about 1/2 inch thick. Cut out biscuits using either a biscuit
cutter or a floured glass rim. Sprinkle with cinnamon. Bake for 10-12
minutes. This makes about 10 biscuits, but the recipe can be doubled.

Heat oven to 400 degrees. Grease 9" round pan.

Mix baking mix, sour cream and milk until soft dough forms.

Gently smooth dough into a ball on cloth-covered board dusted with baking
mix. Roll into rectangle 12x6 inches. Spread with 2 Tbsp. softened
margarine.

Mix brown sugar, nuts and cinnamon; sprinkle over dough.

Roll up tightly, beginning at 12" side. Seal well by pinching edge of dough
into roll. Cut roll into twelve 1" slices.

Place in circle in pan, overlapping slices.

Drizzle with 2 Tbsp. melted margarine,

Bake until golden brown, about 15 minutes. Cool 30 minutes.

Glaze.

Possum Kingdom Lake Cookbook

Separate biscuit dough into 10 biscuits; press or roll each into 4-inch
circle. Mix dates and nuts; press each biscuit firmly into fruit mixture.
Shape each into a ball with fruit inside; seal well. Place seam side down
on ungreased cookie sheet. Bake at 375 for 10-12 minutes until golden
brown. Combine sugar and cinnamon in paper bag. Dip hot puffs in melted
butter; shake in sugar mixture. Makes 10.

MRS HELEN JOHNSTON

POPLAR GROVE, AR

Combine ingredients. Roll out dough thinly and cut in finger length
rectangles. Bake at 350 on an ungreased cookie sheet for 15 minutes. Cool
and store in an airtight container.

1- Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking
spray. 2- Lightly spoon flour into measuring cup level off. In medium bowl
combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix
well. Using pasty blender, cut in shorting until mixture is crumbly. 3- In
small bowl combine milk, sweet potato and sour cream, blend well. Add flour
mixture all at once, stirring until moistened. If dough is to dry add
additional milk. 1 teaspoon at a time until dry ingredients are moistened.
To form each biscuit drop 1/4 cup dough onto spray coated cookie sheet.
Sprinkle tops with remaining 2- Tablespoons brown sugar. 4- Bake at 400
degrees F for 15 to 20 mins. until peaks and bottoms of biscuits are
golden brown. Immediately remove from cookie sheet. Serve warm.
12 Biscuits Low fat

Serving size 1 Dietary Exchange Cal- 150 1 starch
Fat- 4 1 fruit Chol.- 2mg 1/2 fat
or 2 carbs, 1/2 fat

From a new cookbook entitled SOUL FOOD : Recipes and Reflections from
African-American Churches by Joyce White ..makes 10 to 12 biscuits.

BUTTERMILK BISCUITS
2 c All purpose flour
1 tb Sugar
2 ts Baking powder
1/2 ts Salt
10 tb Unsalted butter; cut into
-pieces, chilled
2/3 c Buttermilk; (plus 1
-tablespoon), chilled

Combine strawberries, 1/2 cup sugar and raspberry preserves in a large
bowl; toss to coat. Let stand until syrup forms, tossing occasionally,
about 1 hour.

Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons
sugar in another large bowl until stiff peaks form. (Can be made 6 hours
ahead. Cover separately and chill.)

Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl.
Top each generously with strawberries and whipped cream. Cover fruit and
cream with biscuit tops. Dust biscuits with powdered sugar and serve.

Buttermilk Biscuits: Preheat oven to 375?F. Sift flour, sugar, baking
powder and salt into large bowl. Add butter and rub in with fingertips
until mixture resembles coarse meal. Gradually add buttermilk, tossing with
fork until large moist clumps form. Gather dough into ball. Divide into 4
pieces. Shape each piece into 3-inch round. Transfer to baking sheet,
spacing evenly.

Bake biscuits until tester inserted into center comes out dry, about 20
minutes (biscuits will be pale). Transfer biscuits to a rack and cool to
lukewarm. (Can be prepared 6 hours ahead. Cool. Wrap tightly in aluminum
foil and store at room temperature. Before serving, rewarm in 350?F oven
for
5 minutes.)

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Tue, 30 Jul 1996 09:44:15 -0800
Chill the shortening. Preheat the oven to 450 degrees. Sift the dry
ingredients together. Cut in the shortening using a pastry cutter forming
pea size grains. Stir in enough milk to form a sticky ball of dough. Divide
into equal portions, 2 per shortcake biscuit cake. For each cake, press one
portion into the bottom of a greased and floured (9") metal pie pan. Spread
with butter. Place the second portion on top. Bake until done (12-15
minutes). Cut into wedges (one per portion). Separate the layers in each
of the portions. Spread whipped cream on top of each layer. Top each layer
with strawberries. Reassemble. Serve.

EAT-L Digest 30 July 96

Recipe Number: X30205

SERVING SIZE: 2 BISCUITS

I just happen to have a couple recipes from the Feb. Bon Appetit that I was
about to post. Perhaps you can adapt the first one.

Preheat oven to 300 degrees. Coat an 8- to 10-cup casserole dish with
vegetable spray.

In a large Dutch oven over medium-high heat, combine white wine or
vegetable broth and honey; heat to simmering. Add onions; cook, stirring, 3
minutes. Add mushrooms,peppers, garlic, chilies and tomatoes; cook,
stirring, 5 minutes. Add corn, beans,cumin and chili powder; simmer,
uncovered, 5 minuts. Remove from heat.

Pour 1/4 cup cooking liquid into small bowl; stir in tomato paste and miso
until sdissolved. Return liquid mixture to pot and stir until combined.
Pour vegetable filling into casserole. Top with Basic Biscuit Crust.
Do not seal edges. Bake 30 mintues. Cover with aluminum foil and bake 10
more minutes. Serves 8.

Per serving: 329 cal; 11 g prot; 4 g fat; 51 g carb; 8 mg chol; 333 mg
sod; 7 g fiber; vegan

Vegetarian Time, Nov 93/MM by DEEANNE

Preheat oven to 400. Grease 12 muffin pans. In bowl combine flour, sugar
and baking powder. Cut in butter until mixture resembles coarse crumbs.
Stir in milk just until flour mixture is moistened. Spoon unto muffin cups.
Bake 20 minutes or until golden brown.

Combine flour, baking powder, salt, sugar and cream of tartar. Cut in the
shortening until the mixture resembles a cornmeal consistency. Add milk
slowly, then the egg, stirring into a stiff dough. Knead five times. Roll
out on a lightly floured board to a 1/2 inch thickness and cut with a 1 1/2
inch cutter. Place on a cookie sheet and bake at 450 for 10-15 minutes, or
freeze either before or after baking.

BISCUITS
1/2 c Shortening
3 c Self-rising flour
1 1/4 c Buttermilk

Place eggs in the bottom of a greased 13-in. x 9-in. x 2-in. baking dish.
In a large skillet, cook bacon until crisp. Drain, discarding all but 1/4
cup drippings. Sprinkle bacon over eggs. Stir flour, salt and pepper into
reserved drippings; cook until bubbly. Gradually add milk; cook and stir
until thickened and bubbly. Stir in cheese until melted; pour over eggs.
For biscuits, cut shortening into flour until mixture resembles coarse
crumbs. Stir in buttermilk; knead dough gently six to eight times. Roll out
on a lightly floured surface to 1/2-in. thickness. Cut with a 2-1/2-in.
biscuit cutter and place on a greased baking sheet. Bake biscuits and eggs
at 400 for 25 minutes or until biscuits are golden brown. Serve eggs over
biscuits.

Use a large mixing bowl filled with flour, make a depression in the center
and pour in the buttermilk. Add the shortening and blend it and the
buttermilk into the flour with your fingers, continue adding flour to the
mixture. After 3-4 minutes you will have ball of dough. Wash, dry, and
flour hands. Work more flour into dough until it can be handled easily.
Seperate the dough into lumps and form into round, flat biscuits. Place the
biscuits on an ungreased baking sheet, bake at 450 for about 20 minutes.
Turn the pan to brown on all sides.

Preheat oven to 500 degrees. Grease a 8" round layer cake pan.

Sift dry ingredients together (except for the extra flour). Put in mixing
bowl. place shortening on top, it should be quite cool. Cut in with a
pastry blender or two knives.

Pour in the cup of buttermilk and stir lightly with a fork. The batter must
be very moist! If it is not then add up to another 1/4 cup of buttermilk.
The combination of a very hot oven, a small baking pan and very wet batter
creates much steam within the biscuit which makes them rise to great height
and wonderful lightness.

Empty the wet batter into the shallow bowl over the cup and a half of
flour. You will be preparing your biscuits right out of this bowl. Flour
your hands real good and scoop out a very large heaping tablespoon of
batter into your hands( you should end up with about 10 biscuits). Roll the
piece of batter around in your hands just till it takes on a round shape.
Keep your hands very floury so it (the batter) doesn't even get a chance to
stick) Kind of shake off the excess flour and put the biscuit in the
prepared pan. The biscuits should be nestled quite snugly together.

Put the pan on a rack that has been placed in the lower center of the oven.
Close quickly and bake for about 12 minutes till they are high and golden
brown. serve immediately and enjoy! *note* If you don't have the
buttermilk, simply exchange it for sweet milk and skip the pinch of baking
soda. Proceed just the same.

typed 4 u by Mary Riemerman

From "A Treasury or Southern Baking" by Prudence Hilburn.
HarperCollins; 1993.

Preheat the oven to 475'F. Lightly grease a baking sheet.

Put the flour in a large mixing bowl. Make a well in the center. Add
the shortening (lard) and buttermilk. Start working the flour into
the milk and shortening, squeezing the mixture through the fingers
until a soft dough is formed. This will be a sticky dough. Lift the
dough from the bowl and start folding, gently kneading or pressing
with the fingertips, and turning the dough until it is no longer
sticky. Pat the dough to a thickness of about 1/2". Cut with a 2"
biscuit cutter. (Or instead, many Southern bakers prefer to pinch off
small portions of dough to make balls about 1 1/2" in diameter. Roll
balls in your palms, place on baking sheet, and press with knuckles
to flatten slightly.) Place on baking sheet. If you want outside to
be crispy, the biscuits should be placed about 1" apart. For a soft
biscuit, place with edges touching. Bake for about 8 minutes, until
lightly browned. Best served hot from the oven, with butter, if
desired.

Preheat the oven to 400 degrees. Position the rack in the center of the
oven. Lightly grease a large, heavy baking sheet. Combine the flour, baking
powder and salt in a food processor. Blend for 5 seconds. Add the solid
shortening. Process until the mixture is crumbly (about 30 seconds).
Transfer to a large bowl. Whisk the first and second measures of milk with
the mustard in a small bowl. Gradually pour the milk mixture over the flour
mixture. Combine until just moist. Turn the dough out onto a floured
surface. Knead gently until the dough comes together. Roll out to a
thickness of 1/2". Cut out rounds using a 2" cutter. Gather the scraps.
Roll out to a 1/2" thickness and cut into additional 2" rounds. Place 1"
apart on the prepared baking sheet. Brush the biscuit tops with whole milk.
Bake until light golden brown (about 14 minutes). Serve hot.

Preheat oven to 350F. Grease a large baking sheet. In a large bowl,
combine the bacon, peppers, scallions, and cheese with the biscuit mix.
Stir in the buttermilk until thoroughly combined to form a soft dough.
Place the dough on a lightly floured surface and knead lightly. Roll the
dough into 3/4 to 1-inch thickness using a floured rolling pin. Cut the
biscuits with a floured 2-inch cutter or a glass tumbler. Place in the oven
and bake 15-20 minutes, or until the biscuits are light golden and sound
hollow when tapped. Remove from the oven and cool on a wire rack.

1.In a bowl sift together flour, salt, sugar, and baking powder. Add butter
to flour and mix until you get a grainy consistency. Add mashed sweet
potatoes, pecans and enough buttermilk to make a soft but not sticky dough.

2.Knead the dough on a lightly floured board for 1 minute, then roll out
the dough to 1/2 inch thickness. Cut into rounds with a 2-inch cutter or
use a shot glass or tulip shaped champagne glass.

3.Place rounds on a lightly greased pan or cookie sheet and bake in a
pre-heated 425 degree oven for 15 minutes. Serve hot with homemade jam and
butter.

The night before, or three to four hours before you intend to prepare
these, combine sourdough start, buttermilk and 1 cup of the flour in a
large bowl. Cover and let stand at room temperature. When ready to use, add
egg and oil; stir well. Combine sugar, salt, baking powder and soda;
sprinkle over top of batter. Fold in then add as much of the remaining
flour to make a dough you can still stir (2 to 3 cups should do it).
To make Scones, dump batter out on a heavily floured board; sprinkle
flour over top and roll out. Cut out scones. Allow scones to rise a few
minutes then fry on both sides in hot oil until golden brown.
For Biscuits, add enough flour to make moderately stiff, so you can
knead dough. Knead a few minutes then roll and cut out biscuits. Drop both
sides in oil or melted butter and place on cookie sheet. Let rise for an
hour then bake at 375 degrees for 25 minutes.

Date: Fri, 29 Mar 1996 16:59:52 -0500

From: Walt Gray waltgray@mnsinc.com
Mix the starter milk and 1 cup of the flour in a large bowl. (prepare the
night before for breakfast.) Cover and keep0 at room temp. to let rise.

Turn this out onto 1 cup flour on a bread board. Combine salt, sugar, b.p.
and soda with remaining 1/2 cup of flour and sift over the top. With hand
knead lightly until the proper consistency. Roll to a 1/2 inch thick. Cut
out and dip in either warm bacon grease or a mixture of half salad oil and
melted butter.

Place close together in a 9 x 9 pan and set in warm place to rise for about
half hour Bake in a 375 f oven makes about 14 biscuits.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #90

From: waring@infomail.com (Sam Waring)

Date: 6 Jan 1995 21:48:07 -0500

Mix ingredients. Roll or pat dough 3/4 to 1 inch thick. Cut 2 inch
biscuits or drop on greased pan. Let stand 20 minutes before baking. Bake
20 - 25 minutes at 425 degrees F.

REC.FOOD.RECIPES

From: waring@infomail.com (Sam Waring)

Date: 6 Jan 1995 21:48:07 -0500
Stir together the flour, baking powder, baking soda, and salt. Cut in the
butter until particles are the size of coarse cornmeal. Add the sourdough
starter and stir only until dry mixture is moistened.

Turn out onto a lightly floured surface and knead lightly until smooth.
Roll or pat dough out until 1/2 inch thick. Cut out 2" rounds and put on an
ungreased baking sheet. Brush with Melted butter and let rise in warm,
draft-free place til very light to the touch, about an hour. Bake in a
preheated 425 degree oven for 15-20 minutes until golden brown and eat
immediately.

REC.FOOD.RECIPES

These are light and sour. What more could you want of a biscuit than
that?

Prepare your batter the night before. Mix the dry ingredients together in
a bowl and cut in the butter using a pastry blender. The flour mixture
should resemble a grainy mix, something like cornmeal. Mix the milk with
the batter and stir into the dry ingredients. Knead on a board for about 30
seconds. Roll the dough out about 1/2 inch thick and cut into circles with
a glass or biscuit cutter.

Place on a greased cookie sheet, giving the biscuits room to rise. Allow
to rise for 30 minutes to 1 hour.

Brush tops of biscuits with melted butter or milk and bake at 400? for
15 minutes or until they are puffed and golden brown.

* More Baking Soda may be added for very sour starter.

Combine starter and oil in mixing bowl; stir in dry ingredients, adding a
little more flour if needed, until dough can be handled. Decant to floured
board and knead until dough has a smooth, satiny appearance, about 5
minutes. Additional flour will be needed to keep dough from sticking to
hands or kneading surface.

Pat dough to 1/2 inch thickness, and cut biscuits to desired size. Place
about 2 tbs oil in a 7x12x1 1/2 inch pan; dip biscuits in oil, then turn
over and dip other side. Place biscuits lightly touching each other in pan.

Cut butter into baking mix in bowl. Add sour cream; mix well. Spoon batter
into greased miniature muffin cups. Bake at 400 degrees for 12 to 15
minutes. May pierce tops with a fork and spread with melted butter.
24 servings.

Mix all ingredients, bake in moderate oven about 10 or 20 minutes.
Notes: Exact temperature not given. Moderate is 350 - 400 F.
Source: Boxbury Grage, Morgan County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.

Mix the sour cream into the biscuit mix, using a pastry blender or two
table knives, until mixture is crumbly. Add 7-Up all at once, stir quickly
with a large fork. Turn out onto lightly floured board and quickly knead
6-8 times. Don't overmix or biscuits will be tough. Pat into a square and
cut into about 18 equal pieces using a knife dipped in flour. Can also use
a 2 to 3 inch biscuit cutter. Preheat oven to 400 degrees and cook
biscuits for about 7 minutes.

In a bowl, combine dry ingredients. Cut in shortening until mixture
resembles coarse crumbs. With a fork, stir in sour cream, milk and chives
until the mixture forms a ball. On a lightly floured surface, knead five to
six times. Roll to 3/4 inch thickness; cut with a 2 inch biscuit cutter.
Place on an ungreased baking sheet. Bake at 350 degrees for 12/15 minutes
or until golden brown. Yield: 12-15 biscuits.

source: Better homes and Gardens Mexican Cookbook

Stir together flour, baking powder and salt. Cut in the shortening till
mixture resembled cornmeal. Gradually add the water,stirring with a fork
(dough will be crumbly). Turn onto floured surface, knead into a smooth
ball. Divide dough in half;let stand 10 minutes. Roll each half into a 12
1/2 x 10 inch rectangle. Cut into 2 1/2 inch squares (do not reroll or
patch dough). Fry a few at a time in deep hot fat (425 deg f) till golden.
Drain on paper toweling. Serve with Honey or roll in sugar-cinnamon
mixture. Makes 40

EMERIL LIVE SHOW #EMIB10 MARDI GRAS PARADE FOOD

In a large saute pan, melt one tablespoon of the butter. Season the beef
with salt and pepper. Add the beef to the melted butter and quickly saute
for 2 minutes. Remove the beef from the pan and set aside. Add the
remaining butter and melt. Add the onions. Season with salt and pepper.
Saute the onions for 2 minutes. Add the sausage and continue to saute for 2
minutes. Season the crawfish tails with Essence. Add the crawfish to the
pan and saute for 2 minutes. Add the garlic and cream. Season the mixture
with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to
a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes,
stirring occasionally. Add the onions and reserved fillet.

Stir baking powder, dry milk and salt into the sifted flour. Sift all dry
ingredients together until well mixed. Cut or mix fat into flour mixture
utnil all particles are thouroughly coated and mixture esembels coarse
cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured
into 2 cup amounts and put in plastic bags or jarsd where it will be ready
for use. It may be stored at room temperature for 6 weeks. Vary the
liquids: dry milk solids are already in the mix so more milk is not need.
You can use fruit juice, water or meat broth for the liquid called for in a
recipe.

The recipes in this Pick-A-pocket book were writted for commercial packaged
baking mix which has no milk so it is the liquid called for in recipes.
This mix is a perfect substitte. Just use water where it calls for milk.
(written out of my cookbook)

Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25
times. Turn out onto a lightly floured surface and knead 10-15 times. Roll
to 1/2" thickness and cut with a knife to pockets shapes or use biscuit
cutter to make circles. Place in preheated sm and bake 5 minutes or until
golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links
sausages cooked.

Prepare biscuits according to package directions for rolled biscuits. Knead
dough, roll out on floured surface and cut 8 circles with a biscuit cutter.
Lay one sausage in center of each and wrap dough around, pinching to seal.
Sausages will stick out the ends. Bake 5 minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2
teaspoon jelly or preserves in center. Fold over and pinch edges together
to seal. Bake 5 minutes or till golden.

Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten;
1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento
(optional) Mix all ingredients together until soft dough forms. Spoon into
pockets. Bake 10 minutes or until golden.

Stir baking powder, dry milk and salt into the sifted flour. Sift all dry
ingredients together until well mixed. Cut or mix fat into flour mixture
utnil all particles are thouroughly coated and mixture esembels coarse
cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured
into 2 cup amounts and put in plastic bags or jarsd where it will be ready
for use. It may be stored at room temperature for 6 weeks. Vary the
liquids: dry milk solids are already in the mix so more milk is not need.
You can use fruit juice, water or meat broth for the liquid called for in a
recipe.

The recipes in this Pick-A-pocket book were writted for commercial packaged
baking mix which has no milk so it is the liquid called for in recipes.
This mix is a perfect substitte. Just use water where it calls for milk.
(written out of my cookbook)

Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25
times. Turn out onto a lightly floured surface and knead 10-15 times. Roll
to 1/2" thickness and cut with a knife to pockets shapes or use biscuit
cutter to make circles. Place in preheated sm and bake 5 minutes or until
golden brown.

Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links
sausages cooked.

Prepare biscuits according to package directions for rolled biscuits. Knead
dough, roll out on floured surface and cut 8 circles with a biscuit cutter.
Lay one sausage in center of each and wrap dough around, pinching to seal.
Sausages will stick out the ends. Bake 5 minutes or until golden brown.

Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2
teaspoon jelly or preserves in center. Fold over and pinch edges together
to seal. Bake 5 minutes or till golden.

Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten;
1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento
(optional) Mix all ingredients together until soft dough forms. Spoon into
pockets. Bake 10 minutes or until golden.

In a bowl, combine the flours, baking powder, sugar, salt and cream of
tartart. Cut in butter until mixture resembles coarse cornmeal. Add egg and
milk, stirring quickly and briefly. Knead lightly on floured board. Roll or
pat gently to 1 inch thickness. Cut into 1 to 2-inch biscuits. Place in a
greased 10-inch iron skillet or on a 9-inch square pan. For crusty
biscuits, seperate on a cookie sheet. Bake at 450F for 12 to 15 minutes.
Yield: 20 biscuits.

Pour 1" of oil into a medium size skillet. Heat to 370 degrees. Combine the
flours, baking soda and salt in a large bowl. Cut in the vegetable
shortening until the mixture resembles coarse crumbs. Add the buttermilk.
Mix lightly with a fork until the mixture clings together and forms a soft
ball of dough. Break off pieces of the mixture, 1 per finished roll. Roll
each piece into a 1" ball. Flatten the balls. Fry the biscuits until golden
on each side (3-4 minutes total). Drain on paper towels. Serve warm.

In bowl stir in flour, milk powder, sugar and salt until well
blended. Cut in shortening and butter until crumbly and all fat has
been absorbed. Refrigerate in container with tight fitting lid up to
6 weeks.

Mix and sift together the flour, baking powder and salt, and cut in the
shortening; use the milk cautiously in mixing the dry ingredients to a soft
dough. Spread the dough in two well-greased layer-cake pans. Bake in a 400
F. oven about fifteen minutes. Spread the crusts with creamed butter, and
finish with sugared berries between and above the crusts. Blackberries,
raspberries, sliced fresh or canned peaches and apricots make choice
shortcakes.

Heat oven to 450. Put mix in bowl, make well in center & add 1/2 cup
water. Mix gently, just enough for dough to come together. If too
dry, add a little more water. Transfer dough to lightly floured
surface, roll out 1/2" thick & cut in 2" rounds. Brush with milk &
bake on ungreased sheet until golden, 10-12 minutes. Serve
immediately.

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet & sticky. Sprinkle extra
flour over the dough in the bowl to keep dough from sticking to your
hands. Form rough lumpy biscuits with your hands. Grab a lump of
dough - about the size of a lemon? - & quickly pat it into a rough
biscuit about 3 inches in diameter & about 1/2-3/4 inches thick by
bouncing it back & forth lightly between your hands. Do not handle
dough any longer than absolutely necessary. Repeat, sprinkling more
flour over dough as necessary. You will get 12 largish biscuits from
this recipe if you do it right. Place biscuits side by side on baking
sheet - they should be touching. They should fill up a jelly roll
pan. Bake at 450F for 15 - 20 min. or until golden brown.

Combine sweet potatoes, shortening, and salt. Set aside to cool. When
cool, combine with other ingredients. (If the dough is too sticky to roll,
add more flour.) Roll dough on a floured board, and cut with a biscuit
cutter. Bake at 450F for 10-15 minutes.

REC.FOOD.RECIPES

Heat oven to 450. Cut shortening into flour. Stir in milk. Round dough up
on lightly floured board. Knead gently 10 times. Roll out to 1/4 to
1/2-inch thick. Cut into rounds. Place on ungreased pan. Bake 10-12
minutes.

LACY LANGFORD

CLEVELAND, MS

Date: 1 Mar 96 5:41:20 EDT

From: BILL FLAVIN BILL_FLAVIN@alexandria-emh1.army.MIL
Combine everything and shape into 1 1/2" balls. Bake on ungreased baking
sheets at 400F for 25 min or until golden brown. Makes 4-5 doz. Can be
frozen; to serve thaw in refrigerator overnight and reheat at 350F

Instead of using raw sausage, I first browned it pretty well and drained.
This made it a bit less greasy. I also diced a couple japs and included.
When mixing, I had to add a bit of water to the dough, as the sausage was
less moist. I can't vouch for the reheating method, as we ate almost all of
the biscuits from both batches immediately and folks insisted on eating the
remainders cold rather that waiting to reheat.

CHILE-HEADS DIGEST V2 #260

-SAUCE-
1 c (2 sticks) butter
2 c Sugar
1/2 c Water
2 lg Eggs
2/3 c Bourbon
Speck of saIt

GARNISH
Grated nutmeg

In She/byville. Kentucky, there is a very fine regional restaurant called
Science Hill Inn serving Kentucky specialties in what was an old girls'
prep school.. lf you are in the area, you must eat There. It is not too far
from the Shaker restoration at Pleasant Hill. The first time I tasted this
Delicate pudding, which is like a bread pudding only with a bit more
character, I Swooned with pleasure. Much to my delight, I was able to get
the recipe, so when I got back to Indiana, it Was ore of the first things I
made. I do think it is much better if you use the biscuit Recipe on page
119 and soft wheat flour. You can make this with Regular biscuits too, of
course.

Preheat the oven to 350 F. Fill a 12 x I8-inch pan half full of water and
place in the oven. Place the biscuits in a large bowl and pour the milk
over them; let stand for 5 minutes. Meanwhile, in a mixer bowl, beat the
eggs, sugar, vanilla, and salt together until well blended but not bubbly.

Crumble sausage into a large saucepan; cook over medium-low heat. Add
onion; cook and stir until transparent. Drain, discarding all but 2
tablespoons of drippings. Stir in flour; cook over medium-low heat about 6
minutes or until mixture bubbles and turns golden. Stir in milk. Add
seasonings; cook, stirring, until thickened.

Serve over biscuits or over chicken fried steak.

Yield: 4 servings.

LIQUIDS
1 lg Egg
2 tb Milk
1/4 ts Salt

Mix together Bisquick and cheese,then add sausage.

Mix liquids, then add to solid mixture. Shape into small balls, flatten
slightly. Bake @ 350 degrees 20 minutes on ungreased cookie sheet.

Place turkey in a nonstick skillet; cook over medium heat until browned, st
TO: PAM COOMBES (RNCM95A) FROM: BETTY PINDER (TKHN51B) SUBJECT: BAC
Good Morning, Pam! I hope your cat is OK. I always dread trips to the ve
When will there be health insurance for animals? G

Make the biscuits with baking mix such as Jiffy or Bisquik, cutting in some
additional butter if fat and calories don't scare you.

Break up the sausage as you brown it in frying pan. Then remove meat
and set aside.
Drain all but about 1/4 cup of the fat from the pan; remove pan from
heat and stir in flour. Add milk gradually, stirring.
Return pan to heat and cook as with any white sauce, stirring until
thick and smooth.
Return sausage to sauce, turn heat low, and let simmer a bit to blend
flavors.
Taste for seasoning; you are unlikely to want pepper, but you may need
a bit more salt.
Serve with eggs of you choice, but scrambled is my preference...

Sift flour and dry ingredients in mixing bowl. Add shortening and milk and
work with hands on a lightly floured board. Roll out about 1/4 inch thick
and cut with a biscuit cutter. Place in a preheated 400 F. oven and bake 10
to 12 minutes till brown. Yields about 20 large biscuits.

BISCUITS
1 c Flour
1 ts Baking powder
1/8 ts Baking soda
1/4 ts Salt
2 tb Plus 1 teaspoon shortening
1/4 c Plus 1 tablespoon milk
2 ts Cracked black pepper

GARNISH
2 tb Chopped chives
2 Long chives
2 tb Finely chopped red peppers
2 tb Finely chopped yellow onions

ESSENCE OF EMERIL SHOW # EE2309

Preheat the oven 350 degrees. For the filling: In a saute pan, heat the
oil. Season the rabbit with Rustic Rub. When the pan is smoking hot, brown
the rabbit evenly, about 3 minutes on each side. Remove from the pot and
set aside. Add the flour to the pan and stirring constantly, make a
medium-dark roux. Add the onions, shallots, garlic, mushrooms, and cook for
3 minutes. Season with salt and black pepper. Add the andouille and cook
for 2 minutes. Return the rabbit to the pot. Add the wine and stock, bring
up to a boil, and reduce to a simmer. For biscuits: In a mixing bowl,
combine all of the ingredients and mix well. The dough will be slightly
sticky. Pour the rabbit mixture into a square casserole dish.

Drop a heaping tablespoon at a time of the biscuit dough, 1-inch apart
directly on top of the filling, covering the entire dish. Bake for 30-35
minutes until the biscuits are golden and the rabbit is tender. Spoon a
couple of servings onto an oversized platter, exposing the rabbit pieces
and leaving the biscuits whole. Garnish with chopped chives, long chives,
brunoise peppers, and black pepper.

Yield: 4 servings

Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter
until mixture resembles coarse crumbs. Crumble in Roquefort cheese;
sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients
to form a dough. Cover and refrigerate. Place sesame seeds in a dry
skillet, stir over medium heat until golden. Remove from heat; cool.
Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape chilled dough
into 36 equal balls. Toss each ball in toasted sesame seeds, pressing
balls flat to coat well with seeds. Arrange balls on greased baking sheets
and press lightly with a fork. Bake 10 minutes or until golden around
edges. Cool on racks and store in an airtight container. To serve, arrange
on a plate and garnish with cucumber and cherries. Makes 36.

(from Joy of Cooking)

Again, the recipe calls for 3/4 c. milk when making rolled biscuits, but
you wouldn't add it when you're simply making the biscuit mix.

NOTE: keep mix refrigerated until use

HEAT oven to 450 degrees. Lightly grease cookie sheet. Mix baking mix, 2
to 4 tablespoons Parmesan cheese, the chives and dill weed. Cut 1/4 cup
firm margarine into 1/4-inch pieces. Add margarine pieces to baking mix;
toss with fork until coated. Add milk; stir just until dry ingredients are
moistened.

TURN dough onto surface dusted with baking mix; gently roll in baking mix
to coat. Shape into ball; knead gently 4 or 5 times. Roll 1/2 inch thick.
Cut with 1-1/2 inch round cutter dipped in baking mix.

BRUSH tops of biscuits with melted margarine; sprinkle with 2 tablespoons
Parmesan cheese. Place about 1 inch apart on cookie sheet. Bake about 8
minutes or until light brown. About 1-1/2 dozen biscuits.

Sift together flour, baking powder, celery seed and salt. Cut in shortening
and parmesan cheese until particles are fine. Combine egg with milk. Add to
dry ingredients; stir until dough clings together. Knead on floured surface
10 times. Roll out to 1/2-inch thickness. Cut into rounds with floured
2-inch cutter; place on cookie sheet. Bake at 425 degrees for 15 to 20
minutes until golden brown.

submitted by: LeiG@aol.com
from: The Wonderful World of Cooking

Cream butter and sugar. Add egg and lemon rind. Mix well. Stir in flour
and chopped cherries. Roll between waxed paper to 1/4 inch thickness. Cut
with 2 inch cookie cutter. Place on greased baking sheet. Top each cookie
with 1/2 cherry and 1 filbert. Bake at 375 degs for 8-10 minutes Sprinkle
with confectioners' sugar makes 1 1/2 doz

Lei, Bronx, NY, USA

Recipe Archive - 12 August 96

Preheat oven to 425 degrees. Mix dry ingredients; cut in shortening. Add
grated orange rind. Add milk to dry ingredients. Mix completely.

Turn dough onto floured board. Pat to 1/2 inch thickness. Cut with small
cutter. Put into greased baking pan. Before putting into oven, dip bottom
of beverage glass into orange juice; press down intotop of each biscuit.
Bake and serve at once. Makes 2 1/2-3 dozen.