Recipes

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.