BISCUITS

Pioneer-Woman-Sausage-Gravy

°1 pound light breakfast sausage

°½ teaspoon garlic powder

°Salt and pepper to taste

°3 cups of milk

°All-purpose flour cup

°Homemade biscuits or buy in store

*directions

The first step:

Fry the sausages until fully cooked

The second step:

Remove the sausage and set aside

Do not drain the fat from the frying pan

Third step:

Add flour and stir constantly

Add salt, pepper and garlic powder and stir well

The fourth step:

Slowly whisk the milk and continue cooking until the broth thickens

Add the sausages back to the broth and stir until combined

Fifth step:

Let it simmer for another 5 minutes

Serve over biscuits

7 UP BISCUITS

INGREDIENTS:

4 cups Bisquick

1 cup sour cream

1 cup 7-up

1/2 cup melted butte

DIRECTIONS:

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

BISCUITS AND GRAVY

Buttermilk Biscuits
2 cups flour
2 ½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp.  sugar
¾ tsp. salt
¼ tsp. ground black pepper
¼ cup unsalted butter, cold
¾ cup buttermilk
¼ cup heavy cream, plus more for brushing
Sausage Gravy
2 Tbsp. sunflower oil
1 lb. pork sausage
½ yellow onion, finely chopped
8 cloves garlic
½ tsp. ground black pepper
½ cup flour
4 cups whole milk
Salt, to taste
Buttermilk Biscuits
Preheat oven to 400ºF.
In a large bowl, sift together flour, baking powder, and baking soda. Stir in sugar, salt, and pepper. Using the large holes on a box grater, grate butter into the dry mixture. Mix with fingertips until mixture resembles a coarse meal. Slowly add buttermilk and cream, working mixture together with hands until a firm dough forms; do not overwork dough.
Roll dough on a floured work surface to ¾-inch thick. Using a floured 2 ½-inch round cookie cutter, cut out scones and place on a parchment-lined baking sheet 1 ½ inches apart. Press dough scraps into a ball and repeat.
Brush biscuits with reserved cream and bake on the top shelf for 15 minutes, or until biscuits are lightly golden.
Remove biscuits from oven and set aside.
Sausage Gravy
In a large heavy-bottomed pot, heat oil over medium heat. When oil begins to smoke, add sausage and stir with a wooden spoon to break up the pieces. Cook for 5 minutes, or until sausage begins to brown.
Add onions, garlic, and black pepper. Cook and stir for an additional 2 minutes. Add the flour and cook while stirring for 1 minute. Add the milk and bring mixture to a boil over medium-high heat; immediately reduce heat to low and simmer until thickened, about 8-10 minutes.
Serve spooned on top of biscuits.
GRANNY MACS BISCUITS

3 cup AP flour
3 Tbl corn starch
3 tsp Baking powder
1tsp salt
2 tsp sugar
Sift all this together
1/3 cup + 1 tbl lard
work this in to th dry stuff with your fingers until it is completely incorporated
add 1 cup butter milk work into a dough until it just all comes together and turn out on to a floured work surface use enough bench flour to keep it from sticking to your rollin pin
roll out to a 1/2' thick rectangle fold into rectangle into thirds turn it 90 deg and repeat 2 more times cut out your biscuits and place on a greased pan bake at 425 for 12-15 min until the tops are golden brown

TASTY N SONS BUTTERMILK BISCUITS

Makes about a dozen
Ingredients
3 c. pastry flour
3 c. all-purpose flour
1 tbsp. plus 1 tsp. sugar
2 tbsp. baking powder (sometimes I add 1/2 tablespoon more)
1 tsp. baking soda
1 tbsp. salt
12 oz. cold butter
2¼ c. buttermilk (sometime I mix 1/2 buttermilk and 1/2 sour cream)
Preheat oven to 375°. Sift all dry ingredients into a large bowl and mix well. Using a box grater, grate cold butter into dry ingredients and mix well. Add buttermilk and gently knead dough until the mixture becomes homogeneous. Do not overmix. The butter should remain cold throughout the mixing process. Roll dough to about 1 inch thickness and sprinkle a layer of flour over the top. Lift up half the dough and fold it onto itself. Sprinkle the top again with a layer of flour and repeat the folding technique. Roll dough to desired thickness (about 1 inch). Cut to shape. Lay biscuits on a sheet tray lined with parchment paper and paint the tops with melted butter. Bake 12 to 15 minutes until completely cooked through. The reason for the sour cream, is that it protects against hardness in the biscuit. The added baking powder is because I like the slightly taller biscuit I get.

BISCUITS

Ingredients
1 stick butter or ½ cup butter divided in half
2 cups self rising flour, plus extra flour for rolling
pinch baking powder
1 cup whole butter milk
1 teaspoon sugar
Instructions
Preheat oven to 425.
Cut ¼ cup butter in small pieces. Freeze.
Separately cut 2 tablespoons butter and keep cold.
Melt remaining 2 tablespoons butter to brush on top.
If using all purpose flour see notes. If using self-rising flour, add in 1 teaspoon sugar and a pinch of baking powder. Cut butter into flour and add ¾ cup of the buttermilk. You will want a sticky dough, but may not need the full cup of buttermilk. Form into a ball of dough and with some extra flour on your hands, knead dough 6-8 times. Roll out to ⅜ inch and fold in half. Roll again, and continue this for about five folds. During the middle fold (after 3 folds, add in some cold butter cubes,
Cut into biscuits. Dip biscuit cutter into flour. Do not twist biscuit cutter, but use an up and down even pressure. Arrange biscuits on baking sheet, stone or cast iron pan, touching. This helps them rise. Brush with melted butter and bake for 18 minutes. Notes How to Make Self Rising Flour for this Recipe 2 cups White Lily all purpose flour 2½ teaspoons baking powder ½ teaspoon salt

CHEESY-STUFFED GARLIC BUTTER CRESCENTS

I’m away on vay-cay-shee-on-nay at the Oregon coast. Holla! I love a good vacation….except when my baby doesn’t sleep. Then it’s just torture.
Nonetheless, I’m thoroughly enjoying my time away from the big cit-ay.
So last week I made these as a little afternoon snack and mama-mia were they good. Carbs and cheese, ya’ll! This is almost like a stuffed crust pizza minus the pizza part. With a whole lots of garlic butter involved too.Basically, this is just a yummy situation that you want to be a part of. That is all. Enjoy your long weekend! Here’s how to make these Cheesy-Stuffed Garlic Bread Crescents.
Start out with some crescent rolls, butter, garlic, Italian seasoning and string cheese.Grate a little garlic into a bowl, add the Italian seasoning and butter then melt together. Instant garlic butter.Now you can pop open your crescents and spread them out on a baking sheet.Bush on a little garlic butter and then…unwrap and slice your cheese sticks in half.Now we can place each piece of cheese onto the crescents and roll right up.Be sure to tuck in the edges so the cheese doesn’t go oozing out.Hello cheesy crescents, how are you?Brush these little guy with more garlic butter and pop into a hot oven.10 minutes later and you’ve got some Cheesy-Stuffed Garlic Butter Crescents! Y to the um!! So easy and makes a seriously amazing side to spaghetti and meatballs
Yield: 8 crescents
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients:
1 tube crescent rolls
4 string cheeses, cut in half
2 tablespoons salted butter
1/2 teaspoon Italian seasoning
1 small clove garlic, minced
Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside. In a small bowl, melt butter together with Italian seasoning and garlic. Pop open crescent rolls and separate into triangles. Brush the tops with some garlic butter. Place half a string cheese at the wide end and roll up. Brush the tops with more garlic butter and bake 10 minutes or until lightly browned. Serve warm.

DUTCH OVEN BIEROCKS

From Cowgirl
browned some beef, onions, garlic, shredded cabbage, salt and lots of black pepper
made the dough...
1 1/4 cups of warm water
1 pkg of yeast
2 TBs oil
2 tsp sugar
1 tsp salt
3 1/2 cups of flour (more if needed)
I dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come together. Knead 5 minutes, cover and rest for 1 hour. let it rise for one hour... made 7 patties filled the dough  rolled them into  balls put them in a dutch oven put the dutch oven in a hollowed out truck rim baked til light brown...about 30 minutes

BISCUIT CINNAMON ROLL!!

Sticky Bun Breakfast Ring:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't' seem like enough) and bake it for about 30 minutes.

ROSIE'S BUTTERMILK BISCUITS

Makes 12 biscuits
2cups Self-rising flour
2tablespoons cold bacon fat
1cup cold buttermilk (full fat)
2tablespoons butter, melted
Preheat oven to 450 degrees. Place flour into a large mixing bowl. Fluff it gently and very briefly with a whisk. Add cold bacon fat and cut it into the flour with a pastry blender until pea-sized crumbs form. If you don't have a pastry blender you can quickly rub the fat into the flour with your fingers.
Make a well in the center of the mixture and pour in the buttermilk.  Mix with a fork until the liquid and dry ingredients are just combined and a sticky dough is achieved. If your dough is too stiff, add 1-2 more tbsp. buttermilk. Turn the sticky dough out onto a lightly floured surface and then lightly sprinkle the dough with additional flour. Knead 5 or 6 times and pat dough out flat with well floured hands to 1 1/2" thickness. Cut dough into rounds using a 3-inch round biscuit cutter or cookie cutter; re-roll scraps and cut more biscuits until all of the dough is used. If dough wants to stick to the cutter, lightly flour it between cuts. Place biscuits, just touching, on a lightly greased 13 x 9 baking sheet.
9. Bake for 15 -20 minutes. Remove from the oven and brush the biscuit tops with the 2 tbsp melted butter. Serve warm

SOUR CREAM CHIVE BISCUITS

Biscuits are a classic southern staple, and to make yours as mile high as possible, mix the dough together right before baking and use ice cold butter for the flakiest texture.  I love these savory biscuits with a touch of honey and butter, still warm from the oven.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, cold and cubed
2/3 cup sour cream
2 tablespoons chives, snipped
Pre heat to 450 F
Sift the flour, baking powder and salt into the bowl. Drop in the butter and use your fingers to casually mix it in with the dry ingredients. Don’t over mix.  There should still be a few lumps of butter, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the sour cream and chives. Stir it up into a soft dough. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it about 5 to 10 times. Flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can.  Lay the biscuits onto a baking sheet and bake them at 450° for  10-15 minutes, depending on their size. Makes about a dozen medium sized biscuits. Brush with melted butter before serving.

BISCUITS  AND GRAVY

1 and 1/4 cups flour
2 tsp sugar
2 tsp baking powder
3/4 tsp salt
2/3 cup milk
1/2 stick margarine
Pre heat oven to 400. Melt butter in rimmed baking pan.
Mix flour, sugar, salt and baking powder in a bowl. Add milk and mix together. Dough will be sticky and kind a loose. Dump onto well floured surface and kneed until dough just comes together.
Roll out dough about 1/2 thick and into a rectangle Shape. Cut dough into 6 pieces. Take out pan with melted butter and dip both top and bottom in butter. Bake until golden brown.
GRAVY:
Brown up 1 pound sausage. You need some grease from the meat to soak up flour. If there is not enough grease in the pan, add a tablespoon of butter. Coat meat in flour (about 1/2 cup) and let cook for a few minutes. Start adding milk a little at a time, stir in and let thicken. Then repeat until you get desired consistency. Add salt and pepper to taste

RED LOBSTER'S CHEESE BISCUIT

This is Red Lobster's Cheese Biscuit recipe done in a loaf pan.
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten
4 ounces cheddar cheese, cut into 1/4 inch cubes
Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

7 UP BISCUITS

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees

TEA BISCUITS

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk
Preheat oven to 400 degrees F. Grease a baking sheet. Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes. Bake for 12 to 15 minutes. Serve warm.

OLD FASHION BISCUITS

1 cup of milk
1/4 cup sugar
1/4 cup butter
1/2 tablespoon salt
3 cups flour
1 egg
One cake of yeast (you cannot buy cake yeast anymore. So use one small package.)
Mix butter and 1/2 cup milk - add sugar, salt, then heat this mixture slightly (95-105 degree). Then stir in the yeast. You then need to let this mixture set for a few minutes until the yeast starts to activate. You can tell this when the yeast starts to bubble up, it takes about 10 minutes. Then put the rest of the milk in a separate container and beat the egg into this milk. Then you pour the milk and yeast mixture into a large bowl. You can then start sifting in the flour. After about half of the flour has been worked in you need to add the milk and egg mixture. The remainder of the flour is then worked in. Once this is all completed you need to cover it loosely with plastic wrap , and let it rise to about double the size. Next make round balls of the dough and put it on a cookie sheet. In order to roll the round balls you will need to put some flour on your hands or the dough will stick to your hands. Place the balls on a cookie sheet and let them about double again and then bake in a 350 degree oven for about 13 min. Or until golden brown.

OLD FASHIONED CAT HEAD BISCUITS

2 cups self rising flour
1 cup buttermilk
a lump of solid shortening the size of a walnut. This can be real butter, margarine, lard or solid vegetable shortening. This has to be at room temperature to blend smoothly into the dough. Do not, and I repeat, do not use a soft dairy spread - they contain so much water that they won't work for any baking purposes.
In a large mixing bowl, put the flour. Most flours today do not need to be sifted. Push the flour to the sides of the bowl to form a depression in the center. Place the shortening and a little of the milk in the center and start stirring with a big spoon. When the shortening is blended, add the rest of the milk, mixing just until blended and the dough forms a ball. The dough will be a little on the moist side. Place wax paper on a flat surface like your kitchen table and sprinkle flour on it. Roll the dough out on the wax paper. Do not handle the dough any more than you have to - it makes the biscuits tough. The less you handle it and the more moist the dough, the better your biscuits will be. Just pat the dough gently until it's about an inch and a half thick. Then cut out the biscuits. Do you know what I use for a biscuit cutter? I use a tin can that I cut both the bottom and top out of and removed the label. A one pound vegetable can is a good size. Cut out your biscuits and place in a greased pan. The pan can be either glass or metal, but be sure it is small enough so that the biscuits are all close together, touching - Remember, you want the biscuits to rise up, not out to the side. Another reason for this is that when the biscuits bake with their sides touching, you can pull them apart easily, but those sides will be very soft and tender, not hard and brown. This is a very important part of making good biscuits. Bake in a hot oven 400 degrees just until the biscuits are light brown, but you are sure the dough is done through and through. No one likes a biscuit that is still doughy, but neither does anyone like a hard crust either! You can brush melted butter on the tops of the biscuits when they are done, or before you place them in the oven. This is also a hint to keep the biscuits soft and moist. This recipe will make around 8 to 10 biscuits, depending on the size of your tin can. A variation of this recipe is to use tomato juice instead of milk. the biscuits will be red and you will love the flavor if you eat them with a slice of country ham in them! They do not rise as much as buttermilk biscuits.

CREAM BISCUITS
2 cups all purpose flour
1 tablespoon double acting baking powder
3 tablespoons sugar, if desired
1/2 teaspoon salt
1 1/4 cups heavy cream
Milk for brushing tops of biscuits
Instructions
Into a bowl sift together the flour, baking powder, sugar, and salt, add the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2-inch thick. Cut out as many rounds as possible with a 2 1/2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, reroll the dough, and cut out more rounds in the same manner until they are 10 in all. Brush the tops of the rounds with the milk and bake the biscuits in a preheated 425 preheated oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool for 5 minutes.

BISCUITS #1

flour
Crisco
Buttermilk
Chop Crisco into flour then add buttermilk, stir together until the dough is only slightly sticky. Take a piece of wax paper and put some flour on it, then roll the dough in the flour and knead until slightly firm. Press out and cut out biscuits. Cook at 450 until golden brown on top.
Gravy
Fry sausage in pan
remove sausage, leave grease in pan.
Stir in 1 or 2 tablespoons of flour into hot grease with salt and pepper. Important to get the right amount of seasoning here, because later is too late. one the flour is incorporated into the grease, add milk and stir till smooth. If you have a hand blender, it will help break up any lumps until you get the hang of it. Gravy takes practice.

BISCUITS #2

1 cup of milk
1/4 cup sugar
1/4 cup butter
1/2 tablespoon salt
3 cups flour
1 egg
One cake of yeast (you cannot buy cake yeast anymore. So use one small package.)
Mix butter and 1/2 cup milk - add sugar, salt, then heat this mixture slightly (95-105 degree). Then stir in the yeast. You then need to let this mixture set for a few minutes until the yeast starts to activate. You can tell this when the yeast starts to bubble up, it takes about 10 minutes. Then put the rest of the milk in a separate container and beat the egg into this milk. Then you pour the milk and yeast mixture into a large bowl. You can then start sifting in the flour. After about half of the flour has been worked in you need to add the milk and egg mixture. The remainder of the flour is then worked in. Once this is all completed you need to cover it loosely with plastic wrap , and let it rise to about double the size. Next make round balls of the dough and put it on a cookie sheet. In order to roll the round balls you will need to put some flour on your hands or the dough will stick to your hands. Place the balls on a cookie sheet and let them about double again and then bake in a 350 degree oven for about 13 min. Or until golden brown.

HARDEE'S CINNAMON RAISIN BISCUITS

1 oz. Bran Flakes cereal
1 tbsp. cinnamon
2 tbsp. brown sugar, packed
2 tbsp. butter, melted
2 1/2 cups Bisquick
2 tbsp. sugar
1/2 cup raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 tsp. vanilla
Place cereal into blender. Add cinnamon and brown sugar and blend for about 3 seconds or until crumbled, but not powdered. Empty into small bowl. Stir in melted butter with fork until mixture is completely softened. Set aside. For biscuit dough, use a 2 quart mixing bowl. Stir Bisquick together with sugar and raisins. Put buttermilk, tonic, and vanilla into measuring cup without stirring and pour into Bisquick mixture. Use a fork to mix until all of the liquid is absorbed. Knead in the bowl with hands, dipping into additional Bisquick, to make dough smooth and no longer stick. Break dough up into 4 or 5 portions in the bowl. Sprinkle the flake mixture over the dough and then work it into it with your hands until most of it is evenly distributed throughout. Marbleize the dough more than just mix the flake mixture in. Divide into 12 equal parts and shape each into 1/2-inch thick patty, arranging together in 2 Pam-sprayed 8-inch round cake pans. Bake at 400F for 20-25 minutes or until evenly golden. Remove and top with icing.
Icing:
With an electric mixer beat on high speed, 2 Tbls. melted butter, 1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar until smooth. Place one tablespoon icing on each hot biscuit. Allow to melt slightly and then swirl to cover top surface.