[I had to laugh at most of these recipes, the best and most foolproof biscuits that I have made over the years, were with self-rising flour, it is what I also use for pancakes, add vanilla to the recipe for pancakes .....and cheaper and better than the tube biscuits...to my taste.
When we moved to Wellton, Bill took a job with a well driller, to learn and earn money, fine, except the boss woke us up at 4 am and invited himself to breakfast too.....at which I made biscuits. [Every morning]
Finally one morning he showed up with a sack of self rising flour and suggested that I learn how to really make biscuits.
He was right.
He also pulled out in the middle of the night, owing Bill and Scott a months wages, to never be seen again.
granny]
1. Quick Biscuits
Posted by: “Beth
Quick Biscuits
Taste of Home
Quick Biscuits from Diane Hixon of Niceville, Florida make a satisfying
accompaniment to the meal. “I never made biscuits until I tried this
two-ingredient recipe,” Diane explains. “Now my husband wants biscuits
all the time!”
SERVINGS: 9
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
2 cups self-rising flour
1 cup heavy whipping cream
Directions:
In a large bowl, combine the flour and cream. Turn out onto a floured
surface; knead for 5 minutes or until no longer sticky. On a floured
surface, roll dough to a 1/2-in. thickness. Cut into 3-in. biscuits.
Place on a greased baking sheet. Bake at 450° for 8 to 10 minutes.
Yield: 9 biscuits. Editor’s Note: If you don’t have self-rising flour,
add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose
flour.
Nutrition Facts
One serving: (1 each) Calories: 180 Fat: 10 g Saturated Fat: 6 g
Cholesterol: 36 mg Sodium: 330 mg Carbohydrate: 20 g Fiber: 0 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Quick-Biscuits
http://www.tasteofhome.com/Recipes/Quick-Biscuits
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2a. Bunny Biscuits
Posted by: “Beth
Bunny Biscuits
Taste of Home
When our granddaughter Amanda was younger, she wanted to cook every time
she visited. These biscuits are nice for snacking with a glass of juice
or milk or a cup of hot chocolate.—Flo Burtnett, Gage, Oklahoma
SERVINGS: 5
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 20 min.
Ingredients:
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
10 raisins
20 slivered almonds
1 tube pink decorating icing
5 red-hot candies or red candied cherries
Directions:
Gently shape five biscuits into oval shapes; place on a greased baking
sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit
halves to form ears; press firmly to attach to whole biscuits. On each
biscuit, press on two raisin eyes and four slivered almond whiskers.
Bake at 375° for 8-10 minutes or until biscuits are browned. Cool
slightly; use icing to frost ears and attach candy noses. Yield: 5
servings.
http://www.tasteofhome.com/Recipes/Bunny-Biscuits
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3. Dill Biscuits
Posted by: “Beth
Dill Biscuits
Taste of Home
These biscuits are quick way prepare and easy on your
pocketbook.—Marcille Meyer, Battle Creek, Nebraska
SERVINGS: 6
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 15 min.
Ingredients:
1/4 cup butter, melted
1 tablespoon finely chopped onion
1 teaspoon dill weed
1 tube (10 ounces) refrigerated buttermilk biscuits
Directions:
In a bowl, combine the butter, onion and dill. Cut biscuits in half
lengthwise; toss in butter mixture. Arrange in a single layer in an
ungreased 9-in. square baking pan. Bake at 450° for 8-10 minutes or
until lightly browned. Serve warm. Yield: 6 servings.
Nutrition Facts
One serving: (1 each) Calories: 182 Fat: 9 g Saturated Fat: 5 g
Cholesterol: 20 mg Sodium: 481 mg Carbohydrate: 23 g Fiber: 0 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Dill-Biscuits
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4. Teddy Bear Biscuits
Posted by: “Beth
Teddy Bear Biscuits
Quick Cooking
“Children can’t resist helping to assemble these cute cinnamony bears
before baking,” remarks Catherine Berra Bleem of Walsh, Illinois.
“Refrigerated biscuit dough makes them easy, convenient and fun!”
SERVINGS: 3
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 20 min.
Ingredients:
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)
1 egg, lightly beaten
2 tablespoons sugar
1/4 teaspoon ground cinnamon
9 miniature semisweet chocolate chips
Directions:
For each bear, shape one biscuit into an oval for the body and place on
a greased baking sheet. Cut one biscuit into four pieces; shape into
balls for arms and legs. Place next to body.
Cut one biscuit into two small pieces and one large pieces; shape
into head and ears and place above body. Brush with egg. Combine sugar
and cinnamon; sprinkle over bears.
Bake at 425° for 8-10 minutes (the one remaining biscuit can be
baked with the bears)or until golden brown. Place chocolate chips on
head for eyes and nose while the biscuits are still warm. Yield: 3
bears.
http://www.tasteofhome.com/Recipes/Teddy-Bear-Biscuits
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5. Nutty Cream Cheese Biscuits
Posted by: “Beth
Nutty Cream Cheese Biscuits
Country Woman Christmas
These nutty biscuits are worth every bit of the time they take to
prepare. Their rich taste and creamy texture make requests for seconds
routine.
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min.
Ingredients:
2 tubes (10 ounces each) refrigerated biscuits
2 packages (3 ounces each) cream cheese
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon each ground cloves, nutmeg and allspice
6 tablespoons butter, melted
1 cup chopped pecans
Directions:
Roll each biscuit into a 3-1/2-in. to 4-in. circle. Cut cream cheese
into 20 equal cubes; place one cube in the center of each biscuit.
Combine sugar, cinnamon, cloves, nutmeg and allspice; sprinkle 1/2
teaspoonful over each biscuit. Set remaining sugar mixture aside.
Moisten edges of dough with water; fold over cheese and press edges with
a fork to seal.
Pour 2 tablespoons butter each into two 9-in. round baking pans;
sprinkle 1 tablespoon of reserved sugar mixture into each. Dip one side
of each biscuit remaining butter. Arrange in pans, forming a pinwheel
pattern, with butter side up. Sprinkle pecans and remaining sugar
mixture on top. Bake at 375° for 20-25 minutes or until golden brown.
Serve warm. Refrigerate leftovers. Yield: about 1-1/2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 169 Fat: 13 g Saturated Fat: 4 g
Cholesterol: 15 mg Sodium: 202 mg Carbohydrate: 13 g Fiber: 1 g Protein:
2 g
http://www.tasteofhome.com/Recipes/Nutty-Cream-Cheese-Biscuits
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6. Kid’s Favorite Biscuits
Posted by: “Beth
Kid’s Favorite Biscuits
Quick Cooking
Six-year-old Dustin Chasteen of Weaverville, North Carolina combines two
kid-favorite flavors - peanut butter and jelly - in a new way.
Refrigerated biscuits with a warm, gooey filling make a yummy lunch or
snack.
SERVINGS: 10
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 15 min.
Ingredients:
1 tube (12 ounces) refrigerated flaky buttermilk biscuits
1/2 cup Jif® Peanut Butter
1/2 cup jelly
Directions:
Separate biscuits; pat onto the bottom and up the sides of greased
muffin cups. Bake at 450° for 8-10 minutes or until golden brown.
Remove to a wire rack.
Place a scant tablespoonful of peanut butter in each warm biscuit
cup; top with a scant tablespoonful of jelly. Serve immediately. Yield:
10 servings.
Nutrition Facts
One serving: (1 each) Calories: 198 Fat: 7 g Saturated Fat: 1 g
Cholesterol: 0 mg Sodium: 351 mg Carbohydrate: 29 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Kid-s-Favorite-Biscuits
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7. School Day Biscuits
Posted by: “Beth
School Day Biscuits
Quick Cooking
A sweet buttery coating disguises convenient refrigerator biscuits in
this recipe form Dixie Terry of Marion, Illinois. “With a houseful of
children and now grandchildren, these cinnamony treats have become a
classic for breakfast or a snack,” she relates.
SERVINGS: 10
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 10 min.
Ingredients:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup butter or margarine, melted
Directions:
In a small bowl, combine brown sugar and cinnamon. Separate biscuits;
dip the top of each in butter, then in cinnamon-sugar. Place sugared
side up on an ungreased baking sheet. Bake at 400° for 6-8 minutes or
until golden brown. Serve warm. Yield: 10 biscuits.
Nutrition Facts
One serving: (1 each) Calories: 164 Fat: 5 g Saturated Fat: 3 g
Cholesterol: 12 mg Sodium: 341 mg Carbohydrate: 27 g Fiber: 0 g Protein:
3 g
http://www.tasteofhome.com/Recipes/School-Day-Biscuits
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8. Crunchy Biscuits
Posted by: “Beth
Crunchy Biscuits
Quick Cooking
For a quick complement to the effortless main dish, Traci bakes Crunchy
Biscuits. Convenient refrigerated biscuits get a tasty treatment when
topped with crushed corn chips. “They couldn’t be easier,” she promises.
SERVINGS: 8
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
1 tube (16.3 ounces) refrigerated home-style biscuits, separated into 8
biscuits
1 tablespoon butter, melted
1/3 cup crushed corn chips
Directions:
Arrange biscuits in greased 8-in. round baking pan. Brush with butter.
Sprinkle with corn chips and gently press into the dough. Bake at
400° for 14-16 minutes or until golden brown. Yield: 8 biscuits.
http://www.tasteofhome.com/Recipes/Crunchy-Biscuits
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9. Whipped Cream Biscuits
Posted by: “Beth
Whipped Cream Biscuits
Reminisce
Since there is no shortening to cut in, these light, airy biscuits are
quick and easy to make. Time the baking so that they’re out of the oven
when you sit down to eat. -Linda Murrow, Aurora, Colorado
SERVINGS: 5
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 20 min.
Ingredients:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy whipping cream, whipped
Directions:
In a bowl, combine the flour, baking powder and salt. Stir in cream.
Turn dough onto a floured surface; knead 10 times. Roll to 3/4-in.
thickness; cut with a 2-1/4-in. round biscuit cutter.
Place on an ungreased baking sheet. Bake at 425° for 10 minutes
or until lightly browned. Serve warm. Yield: 5 biscuits.
Nutrition Facts
One serving: (1 each) Calories: 173 Fat: 9 g Saturated Fat: 6 g
Cholesterol: 33 mg Sodium: 248 mg Carbohydrate: 20 g Fiber: 1 g Protein:
3 g
Comments
Re: Whipped Cream Biscuits
I must tell you, that I was “in a hurry”, and I don’t keep “self-rising”
flour on hand. We were having “pork chops and fried apples” for supper,
and I wanted homemade biscuits...like I said, I was in a hurry....these
turned out great! An easy way to fix biscuits and just the right amount.
Will definitely make again & again.
jawilkin
http://www.tasteofhome.com/Recipes/Whipped-Cream-Biscuits
This is another great group owned by *Beth*
To visit group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/
ping