Recipes

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