Grandma's (Handmade) Homemade Buttermilk Biscuits

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Grandma's (Handmade) Homemade Buttermilk Biscuits


I used to really enjoy hot fresh homemade buttermilk
biscuits. Split one open and spread some fresh butter
(actually, we always used margerine), or slip in a
fresh sausage patty. There's nothing better!

After I learned to make them I also enjoyed just getting
my hand dirty as I kneaded the dough. Kids have fun in
the strangest way. Anyway, here is how my grandma used
to make them. I don't think the store-bought, canned
biscuits will ever even begin to compare.

Ingredients:

3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening

Sift the flour to make sure there are no lumps. Add in
the baking powder, salt, and baking soda. Add the
Crisco slowly, working it into the dry ingredients.
You can use a large spatula or spoon, but I preferred
using my hands.

Next add the buttermilk, working it into the mixture
too. After everything is thoroughly mixed, plop it
down on a floured counter top or cutting board.

Turn you oven to 450 to allow it to preheat. While
it's heating up knead your dough until it is about
the consistency of clay that kids play with in
grade school. You can make it a little dryer
if need be by sprinkling more flour on your
counter or cutting board. As you knead your dough
it will pick up more of the flour.

After you have it the right consistency you can
shape your biscuits by hand or using a cookie
cutter. I preferred pinching off a chunk, rolling
it into a ball, and then patting it a little flat.
It takes a little practice to get you biscuits all
about the same size. If you want them more perfect,
you can roll out your dough using a rolling pin and
then cut them with a round cookie cutter. That
would look neater when you have company over.

Anyway, place you biscuits on a cookie sheet that
is either lightly greased or lightly sprinkled with
flour. If you use the flour option, be sure not to
put too much.

Bake these biscuits for rougly 18 minutes on the
middle rack in your oven (depends upon how hot
your oven is and how far this rack is from the
top). If the rack is too low you can move the
biscuits to the top rack the last minute of so
to get them browned just the way you want. Leave
them on the middle rack and thy should turn out
lightly browned.

Pop them out of the over and eat them while still
piping hot. That's the only way to get the butter
to melt just right.

Enjoy!

Find this recipe at:

http://www.chitterlings.com/biscuits.html

Baking Powder Biscuits

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Baking Powder Biscuits
(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Thyme and Cheese Biscuits

Ingredients:

2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Pecan Biscuits

Ingredients:

2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine

Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.

Almond Biscuits with Berry Butter

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey

Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:

Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.

Yogurt Herb Biscuits

Ingredients:

2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives

Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.

Find this recipe at:

http://oldfashionedliving.com/biscuits.html

Homemade Biscuits Recipe

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Homemade Biscuits Recipe

Recipe Ingredients

2 - cups all purpose flour, unbleached
4 - teaspoons baking powder
1/2 - teaspoon salt
Pinch of garlic
3 - tablespoons grated or shredded cheese, cheddar
2 - tablespoons shortening
3/4 - cup butter milk

Cookware and Utensils:

1 - biscuit cutter
1 - non stick baking sheet
1 - cutting or pastry board
1 - glass or ceramic mixing bowl
1 - measuring cup
1 - butter knife

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Preheat oven to 450 degrees.

Start by mixing and then shifting the dry ingredients. Mix in cedar cheese. Rub the shortening into the mixture using your fingertips. Next gradually add milk while stirring mixture with a knife. A soft dough will form.

Turn dough onto a floured cutting or pastry board. Work dough to one-half inch thickness and cut using biscuit cutter. Place biscuits on baking sheet, not allowing the dough to touch.

Bake at 450 degrees for 10 to 15 minutes.

Enjoy your Homemade Biscuits.

Find this recipe at:

http://www.soulfoodandsoutherncooking.com/biscuit-recipe.html

At 2:48 PM -0400 11/27/09, Jim Carroll wrote:

Does anyone have a good recipe for home made biscuits? Always looking for a better one.

thanks, Jim

Beer can turkey

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Beer can turkey, or beer in the rear turkey is wonderfully delicious way to roast or grill your turkey this holiday season. The moisture from the beer will help to ensure that the breast of the bird stays moist and delicious. You can roast your turkey in the oven on a baking sheet to catch the juices, or on the grill. To make your turkey even more special, you can add herbs to the can of beer, and add a complimentary rub for the bird. Here are 5 great ideas for your favorite beers, and complimentary brines and rubs.

Guinness Turkey with Coffee Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Guinness beer
* a few sprigs each of sage, rosemary, and thyme

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons brown sugar
* 1 tablespoon freshly finely ground bold coffee
* 1 tablespoon poultry seasoning

Icehouse Turkey with 5 Spice Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Icehouse beer
* 1 stalk lemongrass, sliced

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons 5 spice powder

Budweiser Turkey with Cajun Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Budweiser beer
* A few sprigs of oregano and thyme

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 4 bay leaves

Rub

* 1 1/4 tablespoons smoked paprika
* 1 tablespoon kosher salt
* 1 tablespoon garlic powder
* 1/2 tablespoon black pepper
* 1/2 tablespoon onion powder
* 1/4 tablespoon cayenne pepper
* 1/2 tablespoon dried oregano
* 1/2 tablespoon dried thyme
* 1/2 tablespoon cumin

Heineken Turkey with Sumac Rub

- Powdered sumac spice is a very popular middle eastern spice, you can find it in specialty stores, or online spice stores.

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Heineken beer
* A few sprigs of oregano, and the juice of a lemon

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 lemon, sliced

Rub

* 4 tablespoons sumac powder

Steel Reserve Turkey with Ancho Chili Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Steel Reserve beer
* A few sprigs of cilantro

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried cilantro

Rub

* 2 tablespoons finely ground ancho chilies
* 2 teaspoons cumin
* 2 teaspoons smoked paprika
* 1 teaspoon coriander
* 1 teaspoon garlic powder
* 1 teaspoon onion powder

Method for all Recipes

1. Add all ingredients for brine except water to a large sauce pot. Now add 1/2 gallon of the water and bring to a boil. Boil until everything is onions have softened. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.

2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Sprinkle bird with spices all over and rub into skin. Open the beer, and pour about 1/4 cup out, and place the herbs into the can. Put the beer can in the holder, if using, and place the turkey on the beer can. The butt of the bird should be sitting on the can. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from the oven or grill and wrap with aluminum foil for at least 1 hour before carving.

Find this recipe at:

http://ezinearticles.com/?5-Delicious-Recipes-For-Beer-Can-Turkey&id=3256537

Busy Day Dinner

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Busy Day Dinner
Taste of Home Ground Beef Cookbook

I originally found this recipe in our local paper. After a few additions and substitutions, it became my family's favorite. I prepare it at least twice a month.-Gloria Handley, Phoenix, Arizona

SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
1 pound ground beef
1/4 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
Dash garlic powder
1 can (19 ounces) ready-to-serve chunky beef vegetable soup
4 ounces spaghetti, cooked and drained
1 cup (4 ounces) shredded cheddar cheese
Minced fresh parsley, optional

Directions:
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt, pepper and garlic powder. Transfer to a greased 2-qt. baking dish. Pour soup over meat mixture. Top with spaghetti and cheese.
  

Bake, uncovered, at 350° for 15-20 minutes or until heated through. Sprinkle with parsley if desired. Yield: 4-6 servings.

Nutrition Facts
One serving: (1-1/2 cups) Calories: 305 Fat: 14 g Saturated Fat: 7 g Cholesterol: 57 mg Sodium: 779 mg Carbohydrate: 23 g Fiber: 2 g Protein: 21 g

 

Find this recipe at:

http://www.tasteofhome.com/Recipes/Busy-Day-Dinner-2

Crock Pot Cream Cheese Chicken [slow cooker]

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Crock Pot Cream Cheese Chicken

1 frying chicken, cutup
3 TB melted butter
Salt and ground black pepper, to taste
1 pkg. dry Italian seasoning mix
1 can cream of chicken soup, undiluted
1 pkg. (8 oz.) cream cheese, cut in cubes
3/4 cup chicken broth
1 onion, sliced
Crushed garlic, to taste

Brush the chicken with butter and sprinkle dry seasoning mix on.

Place in crock pot; cover and cook on LOW heat setting for 7 hours.

About 45 minutes before it's done, brown onion in the butter and add
cream cheese, soup, and broth.

Add garlic and stir until smooth. Add salt and pepper to taste. Pour the
sauce mixture over the chicken in crock pot. Cook another 45 minutes.

Note: I like to brown the chicken in oil before adding it to the crock pot.

Shrimp Vera Cruz [Diabetic]

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Shrimp Vera Cruz

Yield: 4 servings

Ingredients

    * 1 tablespoon olive oil
    * 1 cup chopped onion
    * 2 garlic cloves, minced
    * One 14 to 15 ounce can stewed tomatoes with juice
    * 2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon chopped pickled jalapeno pepper
    * 1 small green or red bell pepper, cored, seeded, and cut into short, thin strips
    * 1 pound medium shrimp in the shell, peeled and deveined (about 12 ounces after peeling)
    * 1 tablespoon cornstarch
    * 1/4 cup coarsely chopped cilantro
    * 2 cups hot cooked brown or white rice
    * 1 lime, cut in wedges (optional)

Directions

   1. Heat the oil in a large nonstick skillet over medium heat.
   2. Saute the onion and garlic until tender, about 5 minutes.
   3. Add the tomatoes with their liquid and the jalapeno pepper; simmer 10 minutes. Add the pepper strips and shrimp; cook until the shrimp are opaque, about 5 minutes.
   4. Stir the cornstarch into 1 tablespoon water in a small bowl; add to the skillet. Stir and cook until the sauce thickens, about 1 minute. Stir in the cilantro.
   5. Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables into each bowl. Garnish with lime wedges, if desired.

Nutritional Information (Per Serving)
Calories:       263
Protein:     17 g
Sodium:     407 mg
Cholesterol:      121 mg
Fat:      5 g
Dietary Fiber:       4 g
Sugars:      7 g
Carbohydrates:       38 g
Exchanges:  1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat

Source: The New Family Cookbook for People with Diabetes

Find this recipe at:

http://www.diabeticgourmet.com/recipes/html/700.shtml

Baked Acorn Squash with Apple Stuffing [Diabetic]

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Baked Acorn Squash with Apple Stuffing

Yield: 4 stuffed squash halves (4 servings)

Ingredients

    * 2 small acorn squash (1-1/2 pounds total), halved and seeded
    * 1 large or 2 small apples, peeled, diced
    * 2 tablespoons diced celery
    * 2 tablespoons finely chopped onion
    * 2 teaspoons margarine, melted
    * Pinch of salt
    * Pinch of freshly ground pepper

Directions

   1. Preheat the oven to 400 degrees F. Prepare a square baking pan with nonstick pan spray.
   2. Place the squash cut side down in a baking pan. Bake 20 minutes.
   3. While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
   4. Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.

Nutritional Information (Per Serving)
Calories: 87
Protein:      1 g
Sodium:      63 mg
Cholesterol:       0 mg
Fat:        2 g
Dietary Fiber:       5 g
Sugars:      10 g
Carbohydrates:      18 g
Exchanges:  1 Starch

Source: The New Family Cookbook for People with Diabetes

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/803.shtml

FISH VERACRUZ [Diabetic]

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FISH VERACRUZ

Yield: 6 servings
Serving size: 4 ounces fish with 2-1/2 tablespoons sauce

Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"

INGREDIENTS

Fish:

-  1 pound red snapper fillets, in 6 portions
-  Juice of 1-1/2 lemons
-  Freshly ground black pepper to taste

Sauce:

-  1 tablespoon olive oil
-  1-1/2 medium onions, sliced into thin strips
-  3 large garlic cloves, minced
-  2-1/4 pounds (about 12 medium) tomatoes, chopped
-  3 tablespoons sliced, pitted green olives
-  2 tablespoons drained capers
-  1 can jalapeno pepper, seeded and sliced
-  Freshly ground pepper to taste

DIRECTIONS

Sprinkle fish with lemon juice and pepper. Set aside.

For sauce, heat olive oil in a heavy-bottom saucepan
over medium heat, and add onions and garlic. Saute, stirring,
until onions are tender. Add tomatoes, olives, capers, and
jalapeno, and bring to a simmer, stirring occasionally, for
30 minutes. Add pepper to taste and remove from the heat.

Preheat the oven to 450 degrees F. Cut six double thicknesses
of aluminum foil, large enough to accommodate fillets.

Brush fillets with olive oil and place them on the foil squares.
Spoon about 2 heaping tablespoons of sauce over each portion.
Fold the foil loosely over fish and crimp the edges together
tightly. Place on a baking sheet.

Bake for 8 to 10 minutes. Place each foil pouch on
a serving dish and have guests open them at the table.

Nutritional Information Per Serving:
Glycemic Index: 33, Glycemic Load: 4, Calories: 210,
Protein: 28 g, Carbohydrate: 9 g, Dietary Fiber: 3 g,
Fat: 5 g, Cholesterol: 41 mg, Sodium: 380 mg

Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat

Turkey and Tomato Wrap [Diabetic]

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Turkey and Tomato Wrap (diabetic from ADA)
1 serving
3 Points Per Serving

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A little turkey goes a long way in this quick wrap. And fresh basil
really does make a difference in the taste. If it's unavailable, you
could substitute dried basil.
.
1 6-inch low-fat flour tortilla
2 tsp reduced-fat mayonnaise
2 slices deli-style fat-free roasted turkey breast
2 Tbsp chopped fresh tomato
1 Tbsp chopped fresh basil leaves (or 1/8 tsp dried basil)
.
.
.
Lay the tortilla flat on a small plate. Spread with the mayonnaise.
.
Lay the turkey slices on the tortilla. Sprinkle the tortilla with the
tomato and basil.
.
Roll the tortilla and turkey around the tomato-basil filling. Eat like a
rolled sandwich
.
.

147 Calories from Fat -- 30 Total Fat -- 3g Saturated Fat -- 1g
Cholesterol -- 27mg Sodium -- 297mg Carbohydrate -- 19g Dietary Fiber --

1g Sugars -- 1g Protein -- 12g

PEANUT BRITTLE (Microwave)

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PEANUT BRITTLE (Microwave)

1 cup Sugar
1 teaspoon Butter
1/2 cup White corn syrup
1 teaspoon Vanilla
1 cup Salted peanuts
1 teaspoon Baking powder

Micro high, sugar and syrup for 4 minutes.

Stir in peanuts and micro, 3 to 5 minutes till lightly brown.

Add butter and vanilla blending well and micro 1 or 2 minutes more.

Add baking soda and stir gently till foamy.

Pour on a greased cookie sheet and let cool.

Find this recipe at:

http://groups.google.com/group/rec.food.recipes/t/4f0f09f6458344c4?hl=en

Homemade Pumpkin Pie

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Homemade Pumpkin Pie
Made with a Jack-O-Lantern

2 cups cooked, mashed pumpkin
1 (14 fluid ounce) can sweetened condensed milk
3 eggs
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 9 inch pie crusts

Cut cleaned pumpkin into chunks.

In saucepan over medium heat, heat pumpkin to a boil. Continue to boil over medium heat until pumpkin is tender. Drain, cool, and remove the peel.

Preheat oven to 325 degrees.
Return pumpkin to the saucepan and mash with a potato masher. Drain well.

Put the pumpkin, condensed milk, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into the blender and blend until smooth.

Pour into pie shells.

Place pie shells on cookie sheet on middle oven rack and bake at 325 degrees for 1 hour 25 minutes or until toothpick inserted comes out clean.

Makes 2 regular sized pies or 1 1/2 inch deep dish pies.

Find this recipe at:

http://groups.google.com/group/rec.food.recipes/t/955b179fa87d652e?hl=en