Biscuit Bonanza

Ingredients

~BISCUIT BONANZA IN	Advertisements

Preparation
 
France, dessert is often constructed from towers of flaky puff
pastry, and in the Middle East, paper-thin phyllo dough is either
left crispy or made soggy with syrup. But the U.S. has biscuits to
call its own. Biscuits--moist, tender and rich--are used as an
alternative to a yeast-leavened bread. Biscuits are closer in
technique to making pie crust than to making bread. The steps follow
the same order: Cut the shortening into the flour mixture, add some
liquid and roll it out. Once you ve mastered the technique, you can
not only delight in the aroma of biscuits browning for breakfast, you
can also bake scones for a proper English tea. (The difference is
there are eggs in scones and not in biscuits). Biscuits are similar
to real shortcakes, rather than the hockey pucks made from cellulose
sponges found next to the red glop in the produce department. And you
can crown fresh fruit with a biscuit dough topping and call it a
cobbler. Start by sifting the dry ingredients ~-flour, baking powder
or soda, salt, sugar and so forth. Then cut in the butter or
shortening until the mixture resembles a fine meal, like breadcrumbs.
While a wire-blade pastry blender is useful, you can use two knives,
pulse a food processor fitted with the steel blade on and off a few
times, or use your fingertips. The third step is adding the liquid.
The trick is to accomplish this quickly, so that the ingredients are
just blended enough to hold together. It s tempting to do more, but
that s what makes biscuits or their first cousins tough. Once liquid
is added to flour the gluten formation begins, and any agitation
intensifies this process. Turn the dough out onto a well-floured
surface, such as a counter or a pastry board, and use the same
restraint that went into adding the liquid. Don t knead it more than
10 times, just enough to give it a push in the oven, but not enough
to make it chewy. Now either roll or pat the dough into the proper
thickness. The dough should be less than 1 in thick. Cut it into
desired shapes. No fancy cutters? Use juice cans (a 2 in diameter) or
an upside down glass.

 

 
Servings: 1

 

Biscuit Calzones
Preheat oven to 400F. Roll each of the 8 biscuits into a 5 inch circle. Mix all of the remaining ingredients except the oil. Sprinkle one eighth of the mixture over half of each circle, leaving 1/2 inch of the edge clear. Fold the other half of dough over filling to make a h (Upload by user)

Biscuit De Reims
Take 9 eggs, weigh them and take same weight in sugar. Take 6 eggs, weigh them and take same weight in flour. Take 3 eggs, weigh them and take same weight in butter. Beat the whites of 9 eggs till stiff. Fold in sugar. Then add the 9 egg yolks, well beaten. Pour in flou (Upload by user)

Biscuit Gravy
Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is sm (Upload by user)

Biscuit Mix All Purpose Baking Mix
In a lge. bowl, whisk together dry ingreds. With elec. mixer on low or 2 of a 3 speed mixer, cut in fats until uniform in texture and fat particles are no longer visible. Remove from mixer. Divide amongst 3 air tight containers. Yield: 3 batches mix, scant 2 c (Upload by user)

Biscuit Mix Bisquick Alike
Sift all the dry ingredients together. Cut the shortening into the flour mixture until the mixture resembles coarse cornmeal. Store, well covered, in a cool dry place. Use for pancakes, waffles, biscuits, etc. Joel Ehrlich on rec.food.cooking   &nbs (Upload by user)

Biscuit Mix
Sift all dry ingredients. Cut shortening into flour till mixture resembles coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups     strongServings: 1/strong   (Upload by user)

Biscuit Topped Seafood Gumbo Pie
Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil with the flour and cook over moderatly low heat, stirring occasionally, until the roux is dark mahogany in color, about 1 hour. Do not let burn. Immediately remove from heat. In a medium flamepr (Upload by user)

Biscuit Tortoni
Combine macaroons, cream, sugar and a few grains of salt and allow to stand for an hour or so. Whip whipping cream until thickened but not stiff. Fold into the macaroon mixture along with the vanilla and set in paper cups. Place in freezer. Serve with a cherry set in top of (Upload by user)

Biscuits Gravy Wallis
Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is sm (Upload by user)

Biscuits Gravy
Mix flour and water until smooth and no lumps. Put into medium sauce pan, and heat over medium high heat until the mixture boils. Reduce heat, stirring constanly, and boil for 4 5 minutes. Mixture should be very think and blubbery. Add milk and stir until the mixture is sm (Upload by user)
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Biscuits Sharon s
SIFT DRY INGREDIENTS TOGETHER IN A MIXING BOWL. CUT IN SHORTENING. ADD MILK GRADUALLY AND MIX WITH A FORK. PUT DOUGH ON FLOURED SURFACE AND KNEAD. LIGHTLY PAT TO A 1 INCH THICKNESS. CUT WITH A FLOURED BISCUIT CUTTER. BAKE ON AN UNGREASED BAKING SHEET. BAKE AT 375 DEG F. UNTI (Upload by user)

Biscuits Supreme
Preheat oven to 450 degrees F. Stir together the flour, baking powder, sugar, cream of tartar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center. Pour in the milk all at once. Stir just until dough clings together; NO MO (Upload by user)
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Biscuits
Measure four into 2 quart bowl. Sprinkle in baking powder, sugar, salt and cream of tartar. Toss lightly with fork. Cut in shortening with pastry blender until mixture is coarse with particles the size of peas. Make a well in center of mixture, pour in half the milk. Mix ge (Upload by user)
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Bisquick Blueberry Muffins
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat eggs slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bak (Upload by user)

Bits O Barley Polenta
The night before serving, put milk, 3 tablespoons honey and Bits O Barley in a heavy sauce pan. Bring to a boil and cook, stirring constantly for 15 20 minutes. Pour into a 9" x 9" x 2" oiled pan and refrigerate. The next morning, cut the mixture into two inch br (Upload by user)
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Black Angus Garlic Cheese Bread
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into sl (Upload by user)
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