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

MC-RECIPE@MASTERCOOK.COM

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.