Biscuits and Breakfast Breads

I make homemade biscuits about four days a week.Despite all the pastry blenders,etc. that are out on the market,I have found the best tools in the world to blend the shortening with the flour.They're at the end of your arms.If you will lightly rub the flour and shortening between the palms of your hands,you will have the flour looking like coarse cornmeal in no time.Try it--you'll like it!

Dog Biscuits--Bacon Flavored

Yield: 40 servings

5 c Whole wheat flour
1 c Milk
2 Eggs
10 tb Vegetable oil or bacon fat
1 pinch onion or garlic powder
1 ts Salt
1/2 c Cold water
1 tb Vegetable oil or bacon fat(use to grease cookie sheet)

 Mix all ingredients well. Pinch off pieces of the dough and
roll them into two-inch balls. ***SEE NOTE. Put them on a greased
cookie sheet. Bake them at 350 °for 35 to 40 minutes. Let them
cool, then store in an airtight container.

Originally from the Humane Society of Santa Clare Co., Santa Clara,
CA.
 

Here's a gravy recipe to go with your biscuits.

SAUSAGE GRAVY

Yield: 4 servings

  1/4 lb Spicy bulk sausage
  1/4 cup  All-purpose flour
    2 cup  Milk
  1/2 tsp  Salt
  1/4 tsp  Freshly ground pepper

Serve over hot biscuits for a Southern-style breakfast.  Cook sausage in medium saucepan over medium heat until browned, stirring to crumble. Drain off all fat except about 2 tablespoons. Stir in flour. Cook a few moments.. Gradually whisk in milk, salt and pepper. Cook, stirring constantly, until thickened and bubbly,about 5 minutes.
 

SAWMILL GRAVY

 4 (1 1/2 ounces each) hot sausage patties (I like Jimmy
   Dean-choose the spicy in the gold package for a kick)
 3 TBS all purpose flour
 1 1/2 cups milk
 1/8 tsp salt
 1/8 tsp pepper

 In a saucepan, fry sausage patties, drain and keep warm.  Pour off
 all but two tablespoons grease.  Blend in flour and brown, stirring
 constantly.  Gradually add milk, mixing well.  Bring to a boil,
 reduce heat and simmer.

 Crumble sausage patties and add to gravy along with salt and pepper.
 Simmer two minutes.  Serve over hot open-faced biscuits.

 Makes 4 servings.

 1/2 cup sugar
 1/2 cup vegetable shortening
 2 eggs
 2 1/2 cups all-purpose flour
 2 tsp. baking powder
 Your favorite flavor jam, preserves, or fruit butter
 1 egg white, beaten with 1 Tbsp. milk
 Sugar for sprinkling on top

 Cream together sugar and shortening, beating until light. Beat in
 eggs until creamy, then stir in flour and baking powder to amek
 soft dough. Divide dough evenly into 16 parts. Roll each part into
 a flattened ball and set aside on a plate. Wrap plate in plastic
 wrap and refrigerate two hours.  Grease cookie sheet and set aside.

 Roll 1 ball dough into a rectangle about 1/16" thick. Spread 1
 heaping teaspoon of filling evenly over dough leaving a generous
 margin.  Roll out another ball into similar shape and lay it neatly
 over the first.  Using sharp knife, trim the tart to approximately
 3 1/2"x5" and crimp edge with fingertips or tines of fork. Place
 tart on cookie sheet and prick top with fork.

 Lightly beat egg white with milk; brush tops of tarts and sprinkle
 with sugar, if desired.  Bake 350 for 25 minutes, until edges are
 browned. Prick again during first 10 minutes of baking keep them
 flat. Cool, wrap, and store in the refrigerator.  Tarts may also
 be iced.

Cracker Barrel Biscuits

 2    cups          Bisquick
 2/3  cup         Real buttermilk

Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to knead dough in bowl until smooth and  elastic. Shape dough into 16 thin patties, placing 1 atop another forming  8 biscuits in greased 9" round baking pan. Bake at 450° 16 to 18 minutes  or until golden. Wipe tops at once in butter. They split easily because of  the way you formed them with the 2 pieces.
To make BONANZA Copycats, add 4  tsp. sugar. Shape into 6 patties, 1" thick, 3" round. Place close together  in greased round baking pan. Wipe tops in soft butter. Bake 450° 18  minutes or until brown. Cool 10 minutes before serving. Split with thumbs  instead of cutting with knife. These do not keep well. Right out of oven  wipe tops again with dabs more butter to keep surface soft and tender.

Dutch Oven Biscuits

3 cup                          flour
6 tsp.                         baking powder
1/2 tsp.                     salt
6 Tbs.                        cooking oil
1 cup                          milk

Mix all ingredients. Shape into biscuits (roll out and cut, or pat into
shape) Place in bottom of oven, cover with lid and bake about 15 minutes.
Makes about 30 biscuits.

Or use prepared biscuit mix (such as Bisquick)  Mix a 12-18 oz biscuit mix
as directed. Make 1 1/2 inch balls and pat out  using floured hands. Place
20-24 biscuits in oven. Cover and bake 15  minutes.

This is a true Civil War recipes.Hardships never stopped people from finding a way to cook good meals.

Sweet Potato Wafers

   2 large sweet potatoes, or 4 small
   1/4 c. lard
   Pinch (1/8 tsp.) salt
   1/2 lb. wheat flour
   1/2 c. milk (optional)
   1 egg (optional)
   1-2 tbs. sugar (optional)

 "When flour is so high priced as at present, sweet potatoes can be used to great advantage in a variety of breads. Boil two large or four smaller sweet potatoes.
Peel and mash them. Put in a large spoonful of lard, a little salt, and knead into them half a pound of wheat flour. Cut into small pieces and bake in a waffle iron, or roll out thin, cut into squares, and bake in an oven as biscuits. A little milk--an egg--or one or two tablespoons of sugar may be added--at will or possession, but simply made as above they are excellent tea cakes."

The Edgefield Adviser,March 1, 1863. From The Confederate Housewife.

Beaten Biscuits II

     3 cups               sifted flour
     1/2 cup              milk
     1/3 cup              lard
     1/2                    teaspoon salt
     3/4                   teaspoon sugar

Sift sugar and salt into the flour, blend in the lard and make a
very stiff dough, using more or less of the milk as needed, as the
dough must be stiff. Place on a floured board and roll until it blisters and is smooth. Roll to 1/2 inch in thickness, cut with biscuit cutter, stick with a fork and bake in a moderate oven (350°F.) for half an hour.

This is the way I saw biscuits made by Mom and my grandma.Of course,they wouldn't be caught using a cake pan.You had a biscuit pan.I have a special one til this very day.It's really a square castiron skillet I found in the back of an antique shop,thrown to the side.That is the best $5.00 I ever spent.
 

2 1/2 cups                     self-rising flour
1/8                                 teaspoon baking soda
1/2                                 teaspoon salt
1 tablespoon                  sugar
3 tablespoons               shortening
1 cup                              buttermilk
2 tablespoons               butter, melted

 Preheat oven to 450 °.

Spray an 8 inch round cake pan with non-stick spray.  In a medium mixing
bowl, combine 1 1/2 cups flour, the soda, salt, and sugar.  With your fingers or a pastry cutter, work the shortening into the flour mixture until there are no shortening lumps larger than a black-eyed pea.

Stir in the buttermilk and let the dough stand 2 - 3 minutes.  It will be very moist and you won’t be able to shape it.  Pour the remaining cup of flour onto a plate.  Flour your hands well.  Spoon or scoop a biscuit size lump of wet dough into the flour and sprinkle some flour on top.  Toss it back and forth, from one hand to the other, then place it gently on the prepared baking pan.  Put the biscuits in the pan so that they are tightly against each other.  Brush the biscuits with the melted butter and place on the oven shelf just above the center.  Increase the oven temperature to 475 ° and bake 15 - 18 minutes, until lightly brown.

Breakfast Scones

 8 servings

2 c Flour
2 tbs. Sugar
2 Eggs, well beaten
1 tsp. Salt
3 tsp. Baking powder
2 tbs. Butter or margarine

Cold water

Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in
butter with tips of fingers or cut in with 2 spatulas. Add eggs and
sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450°F) about 15 minutes. 8 servings. C.M. Yockey,Denver, CO. The Household Searchlight - 1941

Berry Breakfast Puff
 

3 Eggs
1/2 c All-purpose flour
1/2 c Milk
2 tb Granulated sugar
1 ts Vanilla
Icing sugar
1 1/2 c Berries
Plain yogurt or
Whipped cream

In bowl, whisk eggs with flour; gradually whisk in milk, then granulated sugar and vanilla. Pour into greased 8-inch  skillet; bake in 425° F
oven for 15 to 20 minutes or until puffed and golden.Dust with icing sugar; mound berries in center. Serve immediately with yogurt. Makes 2 servings.

Cinnamon Breakfast Cake
 

2 c Flour
4 tbs. Brown sugar
4 tsp. Baking powder
4 tbs. Shortening
1/2 tsp. Salt
1 Egg, well beaten
1/4 c Seedless raisins
1/2 c Milk
2 tbs. Sugar
1 tbs. Melted butter or butter
1 tsp. Cinnamon

Sift flour, measure, and sift with baking powder, and salt. Add brown
sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to
form a soft dough. Add raisins. Spread in well-oiled and floured cake
tin. Pour melted butter over top of cake. Sprinkle with 2 tablespoons
sugar and cinnamon. Bake in hot oven (435° F) 20-25 minutes.

Sausage Biscuits

Preheat oven to 400 °
1 lb. whole hog sausage, mild
1 batch of My Mother's Biscuit Dough,
recipe:
Sift together: 2 cups flour, 4 tsp.. baking powder, 1 tsp. salt

Cut in 4 Tbsps. shortening with the side of your spoon. Beat together: 1 egg and 2/3 cup milk. Mix with dry ingredients. Divide dough into 2 balls. Turn out on floured board and roll to 1/4" thick. Spread raw sausage (1/2 lb.) on dough. Roll up jelly-roll style and cut into 1/2" slices. Repeat with second ball of dough and other 1/2 lb. of sausage. Place
biscuits on ungreased cookie sheet and bake at 400 ° for 15 minutes. These freeze well and can be reheated as needed.
 

Iron Skillet Biscuits

 2 c Self rising flour
 3/4 c Water or milk
 3 tbs. Shortening
 1/2 c Butter, melted
 
 

Preheat oven to 475 °. Cut shortening into flour, gradually add milk. Generously grease 10 inch iron skillet. Drop large spoonfuls of batter into skillet (an ice cream  scooper works great.) Bake 5 minutes; remove from oven and pour  melted butter over top. Return to oven and bake 10 to 15 minutes longer, or until  brown.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Jo Ann Whidby

Savory Southern Biscuit Muffins
 

2-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 tablespoons baking powder
3/4 cup cold butter or margarine
1 cup cold milk

Preheat oven to 400 °. Grease 12 (2-1/2 inch) muffin cups. In large bowl,combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until flour mixture is moistened. Spoon into muffin cups. Bake 20 minutes or until golden. Remove from pan. Cool on wire rack.

These muffins taste like baking powder biscuits and are very quick and easy to make.
Serve with jelly, jam, or honey.

Angel Biscuits
(These are one of my favorites.)

1 Cake yeast
1 tsp. Salt
3 tsp. Baking powder
1 tsp. Soda
2 tbs. Lukewarm water
1 c Shortening
4 tbs. Sugar
2 c Buttermilk
5 c Plain flour

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.

Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 °about 12 minutes. Dough may be kept refrigerated and used about a week.

Sweet Potato Biscuits

14 servings

1 c Flour,all-purpose
3 tsp. Baking powder
1 tsp. Salt
2 tbs. Shortening
1 c Sweet potatoes,mashed
1/2 c Milk

 Preheat oven to 400°F.

 Sift flour, baking powder, and salt into mixing bowl. Cut in shortening.
Add potatoes and mix thoroughly, then add enough milk to make a soft dough.Turn out onto a lightly floured board and roll out to about 1/2" in
thickness. Cut into squares.

 Place squares not touching on ungreased baking sheet bake in preheated oven for 12-15 mimutes.

 Serve warm, split, and spread with room temperature butter.

Buttermilk Biscuits
 

 18 servings

3 c Flour,all-purpose,sifted
1 ts Salt
1/2 tbs.. Baking soda
3 tsp. Baking powder
2/3 c Shortening
1 c Buttermilk
4 tbs. Butter (opt)

 Preheat oven to 450°F.

Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
shortening, using 2 knives, a pastry cutter or your hands dusted with flour.

Add sufficient buttermilk to make a soft dough. Knead lightly and turn out onto a lightly floured board. Roll out to 1/2" thickness and cut with
biscuit cutter into rounds. Place rounds not touching - for crisper
biscuits - or close together - for softer biscuits - on ungreased baking
sheet. Brush with melted butter if desired and bake in preheated oven 12-15 minutes, or until firm and lightly browned.

Bisquick Sausage

1 lb Breakfast sausage
3 c Bisquick mix
1 lb Cheddar cheese

Combine sausage, bisquick and grated cheese and mix very well. Form into 1 to 2 inch size balls. Place on ungreased baking sheet and bake at 300°
 for 25 to 30 minutes or until lightly browned. May be made ahead and frozen.
 

 4 dozen(these are small so don't faint)

1 lb Mild bulk pork sausage
1 sm. Onion; finely chopped
1 can Cheddar cheese soup; (11oz)- undiluted
1/2 c Water
3 c Biscuit mix

Crumble sausage into a large skillet; add onion and cook over medium heat
until sausage is browned. Drain well on paper towels.

Combine all ingredients, stirring until dry ingredients are moistened. Drop
batter by heaping tablespoonfuls about 2 inches apart on lightly greased
baking sheets. Bake at 425 ° for 15 minutes or until lightly
browned.
 

Red Pepper Biscuits
 

 2 3/4 cups biscuit mix (ex. Bisquick)
 1/2 teaspoon crushed dried red pepper
 3/4 teaspoon garlic powder
 1 cup milk
 1 cup shredded cheddar cheese
 2 tablespoons butter or margarine, melted
 
 

 Preheat oven to 425° F .

Combine biscuit mix, pepper, and 1/2 teaspoon garlic powder in a large bowl. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop by 1/4 cupfuls onto greased cookie sheet.

Combine butter and remaining 1/4 teaspoon garlic powder, and brush on top of biscuits.

Bake for 10 to 12 minutes, or until golden brown.
                                                             Makes 1 dozen

Good with soups and stews.
 

I pretend these biscuits are all the hypocrites in Congress, and it takes away the drudgery of this recipe.Trish
 

Beaten Biscuits

Submitted by:  Kevin Ryan

This is the traditional biscuit of the ham loving South. In days gone by,
these were made by beating the dough until it blistered (about 15-30 minutes).It was then baked, and each biscuit sliced in half to receive a paper thin slice of incredible salt cured ham.

Today, you could use the food processor or a biscuit brake ( usually nothing more than a converted washing wringer) to make the dough "snap."

2 cups low gluten white flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 tablespoons white sugar
1/4 cup chilled lard, cut into small pieces
1/3 cup light cream
water, if needed

 Preheat the oven to 450 ° F.

Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix
well to form the dough into a ball, adding water if needed.

Place the dough onto a tabletop, and knead slightly.With a mallet or a one piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this
process until the dough becomes white and blisters form on the surface, about 15 minutes.

Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets.

 Bake for 15 minutes, or until golden.
                                                             Makes 2 dozen
 

  Submitted by:  Jennifer
I received a champion ribbon at the county fair with these biscuits. They're good warm or cooled. They're great for breakfast or anytime.

Jam Filled Buns

2 cups all-purpose flour
2 tablespoons white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter or margarine
1 egg
1/2 cup cold milk
raspberry jam

In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter or margarine until crumbly. Make a well in the center. Beat egg until light and frothy, and mix in milk; pour all at once into well.Stir lightly to form a soft dough. Add more milk if needed.

Turn dough out onto a floured surface, and knead 8 to 10 times. Pat or roll out to 3/4 inch thickness. Using a round cookie cutter, push straight down to cut. Arrange well apart on a greased baking sheet. Make a deep
hollow in the center of each biscuit. Drop a small spoonful of jam into each hollow.

 Bake in a preheated 450 ° F oven for 12 to 15 minutes. Serve hot.
                                                         Makes 14 - 16 buns

2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1 cup sour cream
2 tablespoons milk
1/2 cup raisins
1/2 cup confectioners sugar
1-2 teaspoons additional milk

 Preheat oven to 450 ° F .
 

In a large mixing bowl, combine flour, sugar, cinnamon,baking powder, soda, and salt. Cut in margarine. Make a well in center. Add sour cream, 2 tablespoons milk, and raisins, stirring till just combined (add a bit more milk, if needed).

On floured surface, gently knead 8-10 stokes. Pat dough to 1/2" thickness. Cut with biscuit cutter, dipping in flour between cuts. Place on baking sheet.

Bake at 450 ° F for 10-12 minutes. Cool slightly on wire racks.

Stir together confectioners' sugar and 1-2 teaspoons milk. Drizzle over biscuits. Sprinkle with additional cinnamon and sugar, if desired.
                                                          Makes 12 biscuits

Buttered Biscuits

2 cups self-rising flour
1/2 cup butter or margarine
2/3 cup buttermilk

Cut butter into flour. Add buttermilk and stir.

Drop by rounded teaspoonfuls on a greased cookie sheet. Bake at 450° F  for 10 minutes.
Makes 1 dozen

 

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