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Oatmeal Currant Buttermilk Drop Biscuits

5:00 PM | Labels:



Ingredients & Directions


1 1/2 c Flour
2 ts Double-acting baking powder
1/2 ts Baking soda
2 tb Sugar
3/4 ts Salt
3/4 ts Cinnamon
1/2 c Cold, unsalted butter; cut
-into bits
3/4 c Quick-cooking oats
1/2 c Dried currants, soak in
-boiling water; 5 minutes
2/3 c Plus 2 T. buttermilk


Into a bowl, sift together the flour, the baking powder, the baking soda,
the sugar, the salt and the cinnamon. Add the butter and blend the mixture
until it resembles meal. Stir in the oats and the currants, drained. Add
the buttermilk and stir until the mixture just forms a soft sticky dough.
Drop the dough by rounded tablespoon onto a buttered baking sheet and bake
the biscuits in the middle of a preheated 425 oven for 15 to 17 minutes, or
until pale golden. Makes about 16 biscuits.
Yields
16 Servings

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Posted by Unknown

Nut Biscuits

5:00 PM | Labels:



Ingredients & Directions


1 c Sugar
3 lg Eggs
1/3 c Oil
1/4 c Water
3 c Unbleached All-Purpose Flour
2 ts Baking Powder
2 ts Cinnamon
1 ts Ground Cloves
3/4 c Almonds, Chopped Or Sliced
3/4 c Filbert Nuts (Hazelnuts),
-Chopped Or Sliced
Rind Of 1 Orange, Grated
1 tb Sugar


Yield: 5 To 6 Dozen Biscotti


Beat 2 of the eggs and add the sugar and oil, beating to blend well. Add
the water. Sift the flour, baking powder, cinnamon and cloves together,
blending well. Mix into the creamed mixture. Stir in the nuts and orange
rind, blending well. Divide the dough into 6 parts. Roll each part, on a
floured board, and shape into a loaf. Press each loaf a little. Place the
loaves on a large cookie sheet. Beat the remaining egg and brush it on top
of the loaves and sprinkle with the sugar. Bake in a preheated 350 Degree
F. oven for 25 minutes or until lightly browned. Remove the loaves and cool
slightly. Cut each loaf diagonally into biscuits.


From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery
Yields
6 Servings

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Posted by Unknown

Nora Mill Whole Wheat Biscuits

5:00 PM | Labels:



Ingredients & Directions


4 c NORA MILL whole wheat flour
1 c Plain white flour
3/4 c Shortening
3 tb Sugar
1 ts Salt
1/2 c Water
1 tb Baking powder
2 c Buttermilk
1 ts Baking soda
1 tb Dry yeast


Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar. Let yeast
rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar. Add
shortening to sifted ingredients and blend well with hands. Add buttermilk
and yeast, then roll out and cut. Bake at 400 degrees F. for 12 minutes.
Biscuit Roll can be refrigerated for up to two weeks.


From

Yields
24 Servings

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Nice Spice Dog Biscuits

5:00 PM | Labels:



Ingredients & Directions


1 1/2 c Unbleached all-purpose flour
1 1/2 c Whole-wheat flour
1/2 c Cornmeal
2 tb Nonfat dry milk powder
1 ts Ground cinnamon
1 ts Ground nutmeg
1 1/2 ts Ground allspice
1 Egg, slightly beaten
1 c Water (use 1 to 1-1/4 cups
-water)


Stir together flours, cornmeal, dry milk powder, cinnamon, nutmeg and
allspice in a large bowl. Add egg, then begin adding water gradually,
stirring with a wooden spoon. Add just enough water to produce a very stiff
dough. If you add too much water and dough is no longer stiff, add a little
more flour. Knead the dough with your hands to create a smooth texture.
Preheat oven to 350?F. Roll out dough 1/4 inch thick. (It helps if the top
and bottom of the dough are lightly floured.) Use a cookie cutter to cut
out biscuits. Place biscuits about 1/2 inch apart on lightly greased cookie
sheets. Bake for about 45 minutes to 1 hour. The biscuits should be lightly
browned and should not be moist inside. Turn off oven and leave biscuits
inside without opening oven door for 5 hours, or overnight, to let them
harden. Store in an airtight container. Yield: About 4 dozen (3-by-1-inch)
biscuits.


This recipe appeared in the St. Louis Post-Dispatch on Dec. 14, 1996. The
recipe is from "
Yields
48 Servings

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Posted by Unknown

Never Fail Biscuits

5:00 PM | Labels:



Ingredients & Directions


5 tb Shortening
3/4 c Milk
2 c Flour
3 ts Baking powder
1 ts Salt


Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss
on a floured board. Knead lightly, roll, cut and put on greased pan.
Bake in 400 F. oven for 20 minutes.


Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County,
OH
: Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.


File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip
Yields
1 Servings

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Posted by Unknown

Nashville House Fried Biscuits

5:00 PM | Labels:



Ingredients & Directions


1 qt Milk
1/4 c Sugar
2 2/3 pk Dry yeast -or-
3/16 c Yeast
1/2 c Lard or shortening
6 ts Salt
7 -(up to)
9 c Flour


From: PMCLARK@scifac.indstate.edu (Rick Clark)


Date: Sat, 4 Sep 1993 04:22:12 GMT
O yes, and are they good. Serve these hot with some apple butter, to die
for. They are great with fried chicken, corn, mashed spuds, pecan pie, and
iced safrass (sp.?) tea.


If you are ever near Nashville Ind. it is a great place to to get a meal.
My wife and I will drive an hour and a half a couple of times a year just
for these Biscuits.


Add yeast to warm water. add other ingredients & let dough rise. Work
into biscuits and drop into hot fat.


This recipe will make about seven doz biscuits. They can be frozen
individually and stored in plastic bags. When you work them up, don't let
the biscuits rise too high; the fat should be slightly hotter thatn 350
degrees F. If the fat should be too hot, the biscuits will be soggy in the
center.


REC.FOOD.RECIPES


From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
Yields
84 Servings

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Posted by Unknown

My Tea Biscuits

5:00 PM | Labels:



Ingredients & Directions


2 c Biscuit mix
1 Egg
4 tb Sugar
2 tb Margarine
Milk to make 1/2 cup


Add milk to egg to make 1/2 cup. Put biscuit mix, sugar, and margarine in
a bowl. Add just enough liquid to make a soft dough. Stir briskly. Turn
onto floured surface, knead 8-10 times. Roll out 1/2 inch thick. Cut out
with cutters. Place on ungreased baking sheet. Place close together for
soft side biscuits and apart for crusty biscuits. Bake at 450 for 8 to 10
minutes.
Yields
4 Servings

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