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

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.

cream biscuits

Cream Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
About 1 1/4 cups heavy (whipping) cream

Preheat oven to 400 degrees F.

Sift dry ingredients into a bowl. Add 1 1/4 cups of heavy cream and stir with a fork until dough gathers into a ball. You may have to add another another tablespoon or so of cream (better too damp than too dry).

Turn out onto floured surface and pat or roll to about 1/2-inch thickness. Cut biscuits and put on a lightly greased sheet. Gather any remaining scraps, pat together and cut additional biscuits. You may brush with additional cream, if desired.

Bake on middle oven rack for 12 to 15 minutes or until pale golden. Transfer to rack to cool or serve hot.

peppered sour cream biscuits

Peppered Sour Cream Biscuits

Source: White Lily Foods

3 cups self-rising flour
3/4 teaspoon garlic-seasoned black pepper
1 cup sour cream
2/3 cup milk
1/4 cup (1/2 stick) butter or margarine, melted

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

In large bowl, stir together all ingredients to form a ball. On floured surface, knead dough by folding it in half five to seven times. Pat or roll dough to 1/2-inch thickness. With biscuit cutter, cut into 3-inch rounds. Place on prepared baking sheet. Brush with additional melted butter, if desired. Bake for 13 to 15 minutes or until golden brown.

Makes 12 to 14 biscuits.

breakfast blossoms

Breakfast Blossoms

1 (12 ounce) can buttermilk biscuits (10 count)
3/4 cup raspberry or strawberry preserves
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Grease 10 cups in a muffin tin. Separate dough into 10 biscuits. Cut each biscuit into 3 pieces or leaves. Stand 3 leaves evenly around sides and bottom of cup, overlapping slightly. Press dough firmly together.

Combine preserves and spices. Spoon about 1 tablespoon of mixture into center of each muffin cup. Bake in a preheated 375 degree F oven for 10 to 12 minutes or until lightly browned. Cool slightly and remove from pan.

Serve warm.

eezy-breezy biscuit squares

Eezy-Breezy Biscuit Squares

1 cup yellow cake mix
3 cups biscuit baking mix
3/4 cup water

Combine cake mix and biscuit baking mix. Stir in water just until moistened. DO NOT OVERMIX. Turn onto a floured surface, and knead about 12 times. Pat into a greased 9-inch square baking pan. Score the surface, making nine squares. Bake at 425 degrees F for 12 to 15 minutes or until golden brown. Break biscuits apart at score marks.

beaten biscuits

Beaten Biscuits

This is an easy method as opposed to the old Southern method of beating and beating and beating for a long period of time.

2 cups unbleached white flour
1 teaspoon salt
4 tablespoons lard or vegetable shortening, chilled
4 tablespoons butter, chilled
1/4 cup milk
1/4 cup ice water

Mix flour with salt, Cut lard and butter into small pieces and work into flour, as if making pastry. Mix milk and ice water together. Pour mixture into flour mixture and beat until mixture forms a ball. Continue to "beat" the dough 2 minutes in a food processor or 5 minutes with a mixer.

Roll out dough 1/8-inch thick on a lightly floured surface and cut out circles with a 1 1/2 inch biscuit cutter or the lip of a small glass. Place the rounds on ungreased cookie sheets, prick on top with fork tines, and bake at 350 degrees F until they just begin to brown on the edges

dippity dos


Dippity Do’s

1/2 cup butter or margarine
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup milk

Preheat oven to 450 degrees F. Place butter or margarine in a 9 x 13-inch metal baking pan and set in oven just until butter is melted.

In a bowl, mix together remaining ingredients. Drop dough with a teaspoon into melted butter until bottom of pan is covered. Bake until golden.

Serve with lots of honey. Goes well with breakfast dishes, soup, chili or fried chicken.

people and canine biscuits

People and Canine Biscuits

3 1/2 cups all-purpose flour
2 cups rye flour
1 cup cornmeal
2 cups cracked wheat
1/2 cup dry milk
4 teaspoons salt
1 envelope active dry yeast
1/4 cup very warm water
2 to 3 cups chicken broth or
    other liquid (e.g. veggie water)
1 large egg, beaten with 1 tablespoon milk

Mix flours, cracked wheat, cornmeal, dry milk and salt in large bowl. Sprinkle yeast over warm water and stir in small bowl. Add yeast and 2 cups of broth to dry ingredients. Mix well with hands (dough will be very stiff). If necessary add a little more broth. Roll out dough on floured surface to 1/4-inch thickness and cut into desired shapes. Place on ungreased sheets. Brush with egg and milk mixture. Bake for 45 minutes at 300 degrees F. Turn off oven and leave in oven overnight.