Paula Deen's Biscuit recipe
King's Crown
whether I liked them or not. The biscuits were tasty and rose up very
nicely. Looked like beautiful biscuits. The inside once one got to eating
seemed more like bread in biscuit clothing. I've always been pretty lazy
with biscuits. I make up my own Bisquick type mix to have on hand and
that's what I make biscuits out of. They are good, but I wanted to try and
be more adventurous. Does anyone have a biscuit recipe they really love?
Lynne
Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk
Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set
aside. Mix dry ingredients together. Cut in shortening. Add yeast and
buttermilk and mix well. Turn dough onto lightly floured surface and roll
out to desired thickness. Cut with small biscuit cutter and place on greased
baking sheet. Bake for 12 minutes or until golden brown.
Split biscuits in half and top with country fried steak and drizzle with
gravy.
Godzilla
> This was the first time I made a biscuit with yeast in it. I'm not sure
> whether I liked them or not. The biscuits were tasty and rose up very
> nicely. Looked like beautiful biscuits. The inside once one got to
> eating
> seemed more like bread in biscuit clothing. I've always been pretty lazy
> with biscuits. I make up my own Bisquick type mix to have on hand and
> that's what I make biscuits out of. They are good, but I wanted to try
> and
> be more adventurous. Does anyone have a biscuit recipe they really love?
>
I have found the biscuit recipe on the Joy of Baking website to be
outstanding, and not very difficult to make. Everyone's taste is different.
My own innovation is to roll the dough out into a 1/2" thick rectangle and
make SQUARE biscuits! It is not traditional, but one avoids the cutting
into circles and then piecing the scraps together to make more biscuits.
The other advantage relates to the wisdom that the less handling biscuit
dough receives, the lighter the texture.
Godzilla
Spica
> King's Crown wrote:
>
>> This was the first time I made a biscuit with yeast in it. I'm not sure
>> whether I liked them or not. The biscuits were tasty and rose up very
>> nicely. Looked like beautiful biscuits. The inside once one got to
>> eating
>> seemed more like bread in biscuit clothing. I've always been pretty lazy
>> with biscuits. I make up my own Bisquick type mix to have on hand and
>> that's what I make biscuits out of. They are good, but I wanted to try
>> and
>> be more adventurous. Does anyone have a biscuit recipe they really love?
>>
I just use the recipe in my better homes and gardens cookbook; while I'm
a yankee and may not know as much about biscuits at the 'queen' my
southern born and bread hubby and even his mother brags about how good
my biscuits are :)
The trick to making biscuits is the same for making pie dough - don't
work the dough too much or else they'll turn out hard. Just work the
dough until all the ingredients are mixed together. Then roll out and cut.
>
> I have found the biscuit recipe on the Joy of Baking website to be
> outstanding, and not very difficult to make. Everyone's taste is different.
> My own innovation is to roll the dough out into a 1/2" thick rectangle and
> make SQUARE biscuits! It is not traditional, but one avoids the cutting
> into circles and then piecing the scraps together to make more biscuits.
> The other advantage relates to the wisdom that the less handling biscuit
> dough receives, the lighter the texture.
hehe - after years of making biscuits, I started doing this as well.
It's so much faster, especially when cooking other things as well. There
are square biscuit cutters btw. But I find using a sharp pizza wheel and
a straight edge works just a well :)
>
> Godzilla
King's Crown
"Godzilla" <godz...@monsters.org> wrote in message
news:533a5$47fb67a6$cf9b1316$12...@ALLTEL.NET...
I know exactly what you mean. I'll either do the rectangle shape or I'll
roll it into a large circle and cut into pie shaped pieces. No one has ever
said, "That's not round I'm not eating it." Biscuits are delicious in any
shape.
I'll look for the Joy of Cooking recipe.
Thanks,
Lynne
King's Crown
"Spica" <eaf...@netscapens.net> wrote in message
news:gfudnWrABPg19mba...@comcast.com...
> Godzilla wrote:
>> King's Crown wrote:
>>
>>> This was the first time I made a biscuit with yeast in it. I'm not sure
>>> whether I liked them or not. The biscuits were tasty and rose up very
>>> nicely. Looked like beautiful biscuits. The inside once one got to
>>> eating
>>> seemed more like bread in biscuit clothing. I've always been pretty
>>> lazy
>>> with biscuits. I make up my own Bisquick type mix to have on hand and
>>> that's what I make biscuits out of. They are good, but I wanted to try
>>> and
>>> be more adventurous. Does anyone have a biscuit recipe they really
>>> love?
>>>
>
> I just use the recipe in my better homes and gardens cookbook; while I'm a
> yankee and may not know as much about biscuits at the 'queen' my southern
> born and bread hubby and even his mother brags about how good my biscuits
> are :)
>
> The trick to making biscuits is the same for making pie dough - don't work
> the dough too much or else they'll turn out hard. Just work the dough
> until all the ingredients are mixed together. Then roll out and cut.
The Paula Deen biscuits are very light they just didn't feel like a biscuit
like item. More like a slice of bread on the inside.
I'll be looking for the Better Homes and Garden recipe. This is exactly
what I wanted to hear tried and true recipes.
Thanks,
Lynne
Mary Fisher
"King's Crown" <qo...@comcast.net> wrote in message
news:dK2dnWbF_KszaGfa...@comcast.com...
> This was the first time I made a biscuit with yeast in it. I'm not sure
> whether I liked them or not. The biscuits were tasty and rose up very
> nicely. Looked like beautiful biscuits. The inside once one got to
> eating seemed more like bread in biscuit clothing. I've always been
> pretty lazy with biscuits. I make up my own Bisquick type mix to have on
> hand and that's what I make biscuits out of. They are good, but I wanted
> to try and be more adventurous. Does anyone have a biscuit recipe they
> really love?
>
Easter Biscuits
A great favourite with everyone in our family - I make a great mound and it
disappears in minutes!!
8 oz unsalted butter
4 oz white sugar
2 oz currants
2 egg yolks
8 oz plain white flour
Cream butter and sugar until light, beat in egg yolks and stir in currants.
Work in flour, gather into a mass and *wrap in greaseproof paper and leave
in refrigerator to firm.
Next day roll lightly on floured board to about ¼” thickness. Cut into
rounds about 3 ½” diameter. Lift to tray with floured palette knife. Bake at
375o F, Mark 5, for 15 minutes. Because biscuits are very buttery they are
likely to spread and lose shape.
Gather up trimmings, work into a ball and repeat from *.
Always cool biscuits for about 2 minutes before lifting carefully from sheet
to rack.
Makes about 18 biscuits – or more if smaller.
This year I missed out the fridge element, partly from lack of time and
partly because it was so cold anyway!
Mary
Del Cecchi
"Mary Fisher" <mary....@zetnet.co.uk> wrote in message
news:47fb967c$0$763$4c56...@master.news.zetnet.net...
>
> "King's Crown" <qo...@comcast.net> wrote in message
> news:dK2dnWbF_KszaGfa...@comcast.com...
>> This was the first time I made a biscuit with yeast in it. I'm not
>> sure whether I liked them or not. The biscuits were tasty and rose up
>> very nicely. Looked like beautiful biscuits. The inside once one got
>> to eating seemed more like bread in biscuit clothing. I've always
>> been pretty lazy with biscuits. I make up my own Bisquick type mix to
>> have on hand and that's what I make biscuits out of. They are good,
>> but I wanted to try and be more adventurous. Does anyone have a
>> biscuit recipe they really love?
>>
>
> Easter Biscuits
>
> A great favourite with everyone in our family - I make a great mound
> and it disappears in minutes!!
>
> 8 oz unsalted butter
> 4 oz white sugar
> 2 oz currants
> 2 egg yolks
> 8 oz plain white flour
>
> Cream butter and sugar until light, beat in egg yolks and stir in
> currants. Work in flour, gather into a mass and *wrap in greaseproof
> paper and leave in refrigerator to firm.
>
> Bake at 375o F, Mark 5, for 15 minutes. Because biscuits are very
> buttery they are likely to spread and lose shape.
>
> Gather up trimmings, work into a ball and repeat from *.
>
> Always cool biscuits for about 2 minutes before lifting carefully from
> sheet to rack.
>
>
> This year I missed out the fridge element, partly from lack of time and
> partly because it was so cold anyway!
>
> Mary
>
In the USA biscuits are a quick bread made of flour, salt, shortening,
baking powder/soda, and a liquid (typically buttermilk or sometimes
cream)
The yeast in the paula dean recipe is unusual.
>
>
>
Ed B.
on the size. I use the drop biscuit variation.
Baking Powder Biscuits
1 1/4 Cups All-Purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/8 tsp. baking soda
1/3 cup buttermilk or sour milk
2 Tbs. cooking oil
Combine flour, baking powder, salt and baking soda in a medium bowl.
Add milk and oil; stir until well mixed.
Knead gently for 10 – 12 strokes. Pat dough out to 1/2 inch thickness.
Cut with a 2” biscuit cutter. Place on ungreased baking sheet. Bake
in a pre-heated 450-degree F oven for 10 to 12 minutes.
Note: For drop biscuits increase milk to 1/2 cup.
--
~)< Love & Peace Ed B.
When the oak is felled the whole forest echoes with its fall, but a
hundred acorns are sown in silence by an unnoticed breeze. -Thomas
Carlyle, historian and essayist (1795-1881)
We, the member congregations of the Unitarian Universalist Association,
covenant to affirm and promote:
justice, equity and compassion in human relations. -Unitarian
Universalist 2nd Principle
King's Crown
"Del Cecchi" <delcecchi...@gmail.com> wrote in message
news:661qs2F...@mid.individual.net...
unusual. I just didn't find it necessary and hadn't tried the recipes.
Yesterday though I thought I'd give it a try and see why would anyone want
to add yeast. Found out it's lost on me. I don't think I liked the sugar
in the recipe either. We were eating Country Fried Steak and Gravy on sweet
bread like biscuits. Not a favorite here. Now the biscuits warmed up with
some honey at breakfast really hit the spot.
Lynne
Mary Fisher
> news:47fb967c$0$763$4c56...@master.news.zetnet.net...
>>
>> "King's Crown" <qo...@comcast.net> wrote in message
>> news:dK2dnWbF_KszaGfa...@comcast.com...
>>> This was the first time I made a biscuit with yeast in it. I'm not sure
>>> whether I liked them or not. The biscuits were tasty and rose up very
>>> nicely. Looked like beautiful biscuits. The inside once one got to
>>> eating seemed more like bread in biscuit clothing. I've always been
>>> pretty lazy with biscuits. I make up my own Bisquick type mix to have
>>> on hand and that's what I make biscuits out of. They are good, but I
>>> wanted to try and be more adventurous. Does anyone have a biscuit
>>> recipe they really love?
>>>
>>
>> Easter Biscuits
...
>>
> I think these are British Biscuits, or USA cookies.
>
> In the USA biscuits are a quick bread made of flour, salt, shortening,
> baking powder/soda, and a liquid (typically buttermilk or sometimes cream)
Ah - we'd probably call them crackers :-)
Although I'm not sure about the shortning (fat here)
Mary
Janet Bostwick
No, more scone-like. Assuming I understand your scone;o} Here is a link to
a popular US prepared mix "Bisquick". I knew for sure that they would have
a picture of a buscuit. If the link doesn't take you directly, search for
biscuit recipe
http://www.bettycrocker.com/search/searchresults.aspx?terms=biscuits&Tab=Recipes
Janet
Mary Fisher
"Janet Bostwick" <nos...@cableone.net> wrote in message
news:GvKdndjiP5thVGba...@supernews.com...
Yes, those do look like scones (pronounced scon) of one type but not griddle
or drop scones ... why on Earth can't we speak one language!
Mary
>
>
John B
2 Cups AP flour,
1 TB baking powder,
1 tsp sugar,
1/2 tsp salt,
6 TB (3/4 stick) Hard Butter,
3/4 Cup Buttermilk,
.....Mix all dry ingredients, take the butter out of your fridge and
cut into chunks with a sharp knife with the pieces falling into the dry
mix. Cut into the dry mix with a pastry cutter. Do NOT use a mixer or
food processor. Stop cutting in when there's still small pieces of
butter. Add in most of the buttermilk and carefully, slowly mix in,
using a fork (NOT your hands). Add add'l buttermilk if needed to get
to the dough consistency. When you have that, take the dough out of the
bowl, and GENTLY press down with a rolling pin to 1/2 inch. Cut in
irregular pieces roughly the same size with a sharp knife. Bake at 350
degrees until done.
This is my Grandmother's authentic recipe and the way our family
has made them for decades. In old days, lard was also substituted for
the butter. I tried it and the lard makes a darn good bisquit also.
pamjd
I mix a little dried parsley in them at times slathered with some
Wisconsin butter!
Great with jam. Pam
HLS
>>
> I think these are British Biscuits, or USA cookies.
>
> In the USA biscuits are a quick bread made of flour, salt, shortening,
> baking powder/soda, and a liquid (typically buttermilk or sometimes cream)
>
> The yeast in the paula dean recipe is unusual.
Spot on, Del Cecchi...
American bisquits are essentially scones.
A tip from Wolfgang Puck is to let them stand in the refrigerator from 30
minutes
to overnight before baking them. I tried the shorter term chilling, and
find it makes
a fluffier lighter bisquit. (Only did it once, as bisquits are not on my
diet now.)