Posts Tagged ‘biscuits’

Sour Cream Biscuits

Posted: 11th November 2013 by doomthings in Breakfast, The Foodening
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My dad used to make sour cream biscuits almost every weekend for as long as I can remember.  When we were old enough, he let us put on his apron and chef hat (yup, totally) to help cut out biscuits of every conceivable shape; well, of the cookie cutter shapes we had.  I distinctly remember being covered in flour, bringing my mom biscuits and juice in bed every chance we got.  I don’t think biscuits were her favorite breakfast food, but she at least pretended to like them while we pressed our faces to hers to make sure she had some breakfast.

As an adult, my childlike impulses led me to purchase an insane amount of cookie cutters.  Said impulses also led me to make biscuits for breakfast because they’re delicious and we didn’t have any milk for cereal.  The only thing I change consistantly from my dad’s original recipe:  I always use butter instead of crisco.  It’s easier cleanup and butter is awesome.  (Also I don’t have crisco).

Sour Cream Biscuits | doomthings

Ingredients:

  • 2 cups flour
  • 4 tsp baking powder
  • 2 tsp sugar or honey
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sour cream
  • 2 tbsp milk

Directions:

  1. Combine dry ingredients in a large bowl.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Add milk and sour cream and stir until a soft dough forms. You can avail the Cheapest cream charger Melbourne delivery
  4. Knead dough on a floured surface, 10 – 12 times.
  5. Roll dough out to a thickness of about 1/2 an inch.
  6. Cut out biscuits with desired cookie cutter shapes.
  7. Bake at 450 degrees F for 10 – 12 minutes.

Serve warm with butter, flavored butter, jam, honey, etc…

Easter Morning Biscuits

Posted: 9th April 2013 by doomthings in Breakfast, The Foodening
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In preparation for gorging myself during Easter weekend, I really wanted to make something “Eastery”.  I came upon this recipe but wasn’t able to make them in time.  I made them up for the next weekend and almost ate them all.  Miraculously, I have a few left that are sitting at my desk, waiting to be devoured.

Easter Morning Biscuits | doomthings

Ingredients (adapted from Country Living):

  • 3 cups bread flour (can use all-purpose)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/3 cup + 1 tbsp honey
  • 1/3 cup dark brown sugar (can use light brown)
  • 2 eggs
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 2 tbsp + 1 tbsp mango-orange juice (or your favorite variety of orange juice!)

Directions:

  1. Combine flour, baking powder, and salt in a medium bowl.
  2. In an electric mixer, combine butter, the 1/3 cup honey, and sugar until light and fluffy.
  3. Add eggs, mix well.
  4. Add milk, vanilla, and the 2 tbsp orange juice until combined.
  5. Gradually add flour mixture until a soft dough forms.
  6. Cover bowl with plastic wrap and refridgerate for 30 minutes.
  7. Divide dough into 16 equal pieces and roll into 8-inch-long ropes.
  8. Mold into desired shapes (I made the s-shape by coiling the ends until I liked how it looked).
  9. Place biscuits onto baking sheet and bake for 12 minutes at 350 degrees F.
  10. While biscuits are baking, combine 1 tbsp honey and 1 tbsp orange juice in a small bowl and stir until smooth.
  11. Remove biscuits from oven, brush with glaze.
  12. Continue baking until golden, about 15 minutes.
  13. Serve warm with hot breakfast beverages!

These turned out a lot sweeter than I expected (which is dumb on my part, because there is honey, sugar, and orange juice in it, duh) and had almost a shortbread cookie texture, if a shortbread cookie were made into bread.  They are perfect for dipping in hot chocolate, coffee, or hot tea, warm from the oven.  They are also good re-heated.  Make them and see!  I’m going to finish up my last one right now.

 

Sugar and Spice Biscuits

Posted: 19th March 2013 by doomthings in Breakfast, The Foodening
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One morning I had a friend coming over for crafting and immediately had the desire to make something we could snack on.  I wasn’t sure what to expect from this recipe from Diabetic Living Online via Pinterest, but I really wanted something with cinnamon in it, so I just dove in.

Yield:  12 biscuits.

Ingredients (adapted from Diabetic Living Online):

  • 2 cups bread flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup fat-free milk
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. Grease twelve 2-1/2-inch muffin cups; set aside. In a large bowl stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
  2. Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Roll one portion into a 12×10-inch rectangle. In a small bowl combine the sugar and cinnamon. Sprinkle some of the sugar mixture over the rectangle.
  3. Cut rectangle into five 12×2-inch strips. Stack the strips on top of each other. Cut into six 2-inch-square stacks. Place each stack, cut side down, in a prepared muffin cup. Repeat with remaining dough and sugar mixture.
  4. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Serve warm.

The only substitutions I made for this recipe were for the flour and butter.  The original recipe calls for all-purpose flour and for shortening.  I have an irrational dislike for shortening, but also think that butter adds so much more flavor.  They turned out really nice, although I definitely put them in the muffin tins rotated 90-degrees than where they should have been, so they sort of came out looking funny.  I was immediately reminded of the sour cream biscuits my dad made us on weekends when I was a kid.  Really, the only difference was the lack of sour cream.  I think I’ll have to make my dad’s biscuits soon.  I’m going into a food coma just thinking about them.

OK, back to these biscuits!  So, despite the fact that I’m sure adding butter killed any chance of them being healthy (see the original recipe for nutritional information), I ate nearly half of them.  My arteries hurt.  -17 life.

[pictures will be posted when I make this recipe again]