BISCUITS AND BEANS
Biscuits and beans are common ingredients in traditional country cooking. This recipe earned an honorable mention when I entered it in a local cooking contest.-Dolores Grossenbacher, Beloit, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, barbecue sauce, brown sugar, onion and salt; mix well. Bring to a boil. , Transfer to a greased 2-qt. baking dish. Separate biscuits and arrange over the hot beef mixture. Sprinkle with cheese. , Bake, uncovered, at 400° for 18-20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 472 calories, Fat 14g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1542mg sodium, Carbohydrate 59g carbohydrate (15g sugars, Fiber 5g fiber), Protein 29g protein.
COWBOY BEANS N' BISCUITS
This has been a family favorite for over 100 years... with just a few ingredient updates... and canned beans vs dry beans... canned biscuits vs fresh homemade biscuits... Home made Bar- B- Que sauce vs bottled... It is good both ways..
Provided by Colleen Sowa
Categories Other Side Dishes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Brown the ground beef well in a large skillet over medium - high heat, add the minced onion and cook until onions are done (do not burn!)
- 2. Add all remaining ingredients except the biscuits. Stir and heat well. *** Do Not Drain the beans!!!
- 3. Pour this mixture into a large roast pan or baking pan.
- 4. Open up the biscuits and put them on top of the bean and meat mixture. Brush (or spread) the tops of the biscuits with butter.
- 5. Bake at 375 degrees for 20 - 30 minutes... or until biscuits are cooked through and golden brown.
- 6. *** Sometimes we cover the bean and meat mixture with shredded cheddar cheese or sliced American cheese before adding the biscuits.
- 7. *** The original recipe also called for salt pork or bacon... it is good with it or without it. *** The original recipe called for cubes of cut up beef.... we have made it this way too...
BEATEN BISCUITS
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."
Provided by Kevin Ryan
Categories Bread Quick Bread Recipes Biscuits
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
Nutrition Facts : Calories 66.7 calories, Carbohydrate 8.9 g, Cholesterol 4.2 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 30.9 mg, Sugar 0.8 g
BEAN BISCUITS
From 1001 Best Slow Cooker Recipes. I would serve this with tomato soup. They serve it with a corn and bean soup.
Provided by dicentra
Categories Breads
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, baking powder, sugar and salt in a medium bowl; cut in shortening until mixture resembles coarse crumbs.
- Process beans and milk in food processor or blender until almost smooth; add to flour mixture and mix just until dough comes together.
- Drop dough by spoonfuls onto ungreased baking sheet.
- Bake at 375 until light brown, about 12 minutes.
Nutrition Facts : Calories 172.6, Fat 9.1, SaturatedFat 2.7, Cholesterol 1.1, Sodium 222.5, Carbohydrate 19.1, Fiber 2.2, Sugar 1.1, Protein 4
VEGAN BISCUITS WITH WHITE BEAN AND TEMPEH GRAVY
Biscuits and gravy is no one's idea of a heart-healthy meal. This vegan version of the brunch classic swaps out the sausage for fiber-rich beans.
Provided by Joy Manning
Time 1h
Yield 4 servings
Number Of Ingredients 32
Steps:
- Place a rack in middle of oven and preheat to 425°.
- Stir ½ cup soy milk and 1 tsp. apple cider vinegar in a small mixing bowl to combine. Set aside.
- Whisk ¾ cup whole wheat flour, ½ cup all-purpose flour, 1½ tsp. baking powder, 1 tsp. sugar, ¼ tsp. baking soda, and ¼ tsp. kosher salt in a medium bowl to combine. Grate 4 Tbsp. frozen stick-style vegan butter into dry ingredients using the large holes of a box-style grater and mix with a fork until butter has broken into smaller bits and is well coated. Add soy milk mixture and continue stirring with a fork until a shaggy dough forms. Turn out onto a floured cutting board and shape into a roughly 5" square with a bench scraper. Cut dough into 4 square biscuits.
- Arrange on a baking sheet, brush with soy milk, and bake until golden brown on bottom, 18-20 minutes.
- Purée one 15-oz. can Great Northern beans, rinsed, 1 cup vegan chicken broth, mushroom broth, or water, ½ cup soy milk, 2 Tbsp. all-purpose flour, and 1 Tbsp. white miso in a large liquid measuring cup with a stick blender until smooth (or use a regular blender).
- Heat 1 Tbsp. canola oil in a small saucepan over medium-high heat. Add 1 small shallot, chopped, and cook until softened, about 3 minutes. Add 1 garlic clove, chopped, and 1 Tbsp. finely chopped sage and cook until fragrant, about 1 more minute. Add puréed bean mixture, bring to a simmer, and cook, stirring and lowering heat as needed, until thickened, about 5 minutes. Stir in ½ tsp. freshly ground black pepper and ¼ tsp. apple cider vinegar and season with salt. Keep warm while you make the tempeh crumbles.
- Heat 1 Tbsp. canola oil in a 12" cast-iron skillet over high heat. Add one 8-oz. package tempeh, crumbled into ½" pieces, and cook, undisturbed, until well browned in some spots, 5-7 minutes. Add 1 Tbsp. nutritional yeast, ¼ tsp. dried sage, ¼ tsp. dried thyme, ¼ tsp. kosher salt, ¼ tsp. onion powder, and ¼ tsp. smoked paprika and continue to cook, stirring occasionally, until tempeh is well coated in the spices, about 1 more minute. Remove from heat, add 2 tsp. maple syrup, and stir to coat. Add crumbles to gravy and stir gently.
- Cut biscuits in half. Arrange biscuit bottoms on a plate and top with gravy and tempeh mixture. Finish with biscuit tops, sprinkle with ¼ cup finely chopped chives and season with pepper.
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- Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
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