Category: biscuits

truck stop biscuits and gravy

Truck Stop Biscuits and Gravy

1 (7.5-ounce) Pillsbury buttermilk biscuits
8 ounces ground beef
1 teaspoon Jo’s Sausage Seasoning or
    1/4 teaspoon black pepper and
    1/4 teaspoon ground sage and
    1/4 teaspoon garlic powder and
    1/4 teaspoon poultry seasoning
2 1/2 cups skim milk
1/4 cup all-purpose flour
1 (8 ounce) package fat-free cream cheese

Bake biscuits according to package directions.

Meanwhile, in a large skillet sprayed with butter-flavored cooking spray, brown meat. Add spices.

In a covered jar, combine skim milk and flour. Shake well. Pour milk mixture into skillet with browned meat. Add cream cheese. Continue cooking, stirring often, until mixture thickens and cream cheese melts. Spoon gravy over biscuits.

Serves 5.

Serving size (2 biscuits and 3/4 cup gravy)

Per serving: 287 Cal, 8g Fat, 21g Pro, 32g Carb, 876 mg Sod, 2g Fib

Healthy Exchanges: 2 Protein, 1 3/4 Bread, 1/2 Skim Milk

Diabetic Exchanges: 2 Meat, 2 Starch, 1/2 Skim Milk

6 WW points

Source: Healthy Exchanges Cookbook by JoAnna M. Lund

savory applesauce biscuits

Savory Applesauce Biscuits

2 cups sifted all-purpose flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 tablespoons cold butter or margarine
1 egg, beaten
1/2 cup applesauce
1/4 cup sour cream
1/2 cup grated Cheddar cheese

Preheat oven to 400 degrees F.

Sift together the flour, baking powder, baking soda and salt. Cut in the butter.

Combine the egg, applesauce and sour cream; mix quickly with the dry ingredients. Turn out onto a floured surface; knead lightly then roll out dough to 1/2-inch thickness.

Cut into 2-inch biscuits and arrange on a baking sheet. Sprinkle the cheese over the biscuits and bake 15 minutes, or until golden brown.

Yields 18 biscuits.

chocolate biscuits

Chocolate Biscuits

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup light cream

Preheat oven to 425 degrees F.

Measure out all ingredients. Then mix flour, sugar, baking powder, cocoa and salt in a bowl and mix thoroughly. Gradually add the cream, mixing with a spoon until mixture holds together.

Lightly knead dough on a lightly floured board for about one minute. Spread out with a rolling pin to about 3/4 inch thick. Cut with a biscuit cutter and place onto a lightly greased baking sheet. Bake for about 15 minutes, then cool.

corn cakes with raspberry butter

Corn Cakes with Raspberry Butter

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons butter, melted

Preheat oven to 400 degrees F. Spray or grease a cookie sheet.

In bowl mix flour, meal, sugar, baking powder, salt and milk. Mix well. Add beaten egg and melted butter. Drop onto greased cookie sheet by spoonsful. Bake 15 or 18 minutes until cakes are done. Serve hot with Raspberry Butter.

Raspberry Butter
1/2 cup unsalted butter
1 tablespoon seedless raspberry jam

With electric mixer, whip butter with raspberry jam.

Makes 1/2 cup Raspberry Butter.

praline biscuits

Praline Biscuits

1/2 cup butter
1/2 cup packed brown sugar
36 pecan or walnut halves
Ground cinnamon
2 cups biscuit baking mix
1/3 cup applesauce
1/3 cup milk

Preheat oven to 450 degrees F.

Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves in each of 12 (2 1/2 x 1 1/4-inch muffin cups. Sprinkle cinnamon in each cup. Heat in oven until melted.

Mix baking mix, applesauce and milk until dough forms. Beat 20 strokes. Spoon onto mixture into cups. Bake for 10 minutes. Invert onto a serving plate.

Serve warm.

Makes 12 biscuits.

bisquick cinnamon raisin biscuits

Bisquick Cinnamon Raisin Biscuits

2 cups Bisquick
1/2 cup milk
1/3 cup granulated sugar
1/3 cup raisins
1 teaspoon cinnamon

Preheat oven to 425 degrees F.

Stir all ingredients until soft dough forms. Drop by 9 spoonsful onto ungreased cookie sheet. Sprinkle with additional sugar, if desired. Bake for 10 to 12 minutes or until golden.

black pepper biscuits

Black Pepper Biscuits

2 cups all-purpose flour
2 heaping tablespoons baking powder
Pinch of salt
1 teaspoon granulated sugar
4 teaspoons fresh coarsely-ground black pepper
2 heaping tablespoons Crisco
1 to 1 1/2 cups buttermilk

Preheat oven to 450 degrees F. Oil a cookie sheet.

Sift together: flour, baking powder, a pinch of salt, and a little bit of sugar. Cut two heaping tablespoons Crisco into the dry mix with two forks or the back of a spoon until tacky. Add buttermilk and mix until doughy. Roll out gently on floured wax paper (or cloth). Cut out with glass or biscuit cutter.

blueberry buttermilk biscuits

Blueberry Buttermilk Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar
1 teaspoon grated orange rind
1/3 cup shortening
1 egg, beaten
3/4 cup buttermilk
1/2 cup fresh or frozen blueberries
3 tablespoons melted butter or margarine
3 tablespoons granulated sugar
1/8 teaspoon cinnamon
Dash of nutmeg

In medium bowl, mix flour, baking powder, baking soda, salt, sugar and orange rind together. Using a pastry cutter or two knives, cut the shortening into the flour mixture until it resembles coarse meal.

In small bowl lightly beat egg with fork. Add the buttermilk to the beaten egg, then add it to the flour mixture. Using a fork, stir until just moistened. Add the blueberries. Stir gently just to mix. Turn dough out onto floured surface or cloth and gently knead 3 or 4 times. Roll out to 1/2-inch thickness. Cut with biscuit cutter or into desired shapes. Place on lightly greased cookie sheet and bake at 400 degrees F for 15 minutes or until golden.

Mix butter with sugar, cinnamon and nutmeg and brush onto tops of biscuits as they come from the oven.

Makes 12 to 15 biscuits.

beer biscuits

Beer Biscuits

4 cups biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer

Mix ingredients together. Spoon into greased muffin tins. Bake at 350 degrees F until golden brown on top.

Yields 8 to 10 biscuits, according to size of muffin tin.

cheesy cornmeal and herb biscuits

Cheesy Cornmeal and Herb Biscuits

Source: White Lily Foods

2 cups self-rising flour
1 cup self-rising cornmeal mix
1/2 cup (1 stick) cold butter or
    margarine, cut into pieces
1 cup finely shredded Colby, Monterey
    jack or Cheddar cheese (4 ounces)
1 tablespoon dried parsley flakes
1 1/3 cups buttermilk

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.

In medium bowl, combine flour and cornmeal mix. Cut in butter with a pastry blender, two knives or your fingertips until pieces are about the size of peas. Stir in cheese, parsley and buttermilk until moistened. Drop by tablespoonsful onto prepared baking sheet. Bake for 10 to 13 minutes or until light brown.

Makes 12 to 14 biscuits.