Grandma Addies Boiled Beef Hash Hot Biscuits Recipes

GRANDMA'S BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.

GRANDMA'S ROAST BEEF HASH

Steps:

• 1. Preheat oven as instructed on Biscuit package. On the stove, warm up leftover roast beef; leftover carrots, onions; potatoes. In a 9 x 13 pan, put leftover roast beef; any leftover carrots, onions; potatoes. Add the extra cooked carrots and potatoes in, also. Put biscuits in, pour gravy on meat and vegetables. Bake as instructed on biscuit package.

GRANDMA GERALDINE'S FAMOUS BISCUITS

Steps:

• Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
• Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
• Bake the biscuits until golden brown on top, 15 to 17 minutes.

GRANDMA ADDIE'S BOILED BEEF HASH & HOT BISCUITS

Steps:

• Put vegetable or olive oil in 6-8 qt. dutch-oven on stove-top & heat pan. Wash roast under cold water (pat dry) & put roast in pan & sear both sides. Next fill pan with water about 2 inches from top of pan, put on lid & bring to boiling stage & then reduce heat to med to med-low(if water boils down add to fill pan back up,remember this is your broth & the more it feeds)When beef is tender remove from pan & set aside to cool down.Skim foam off top & return to rolling boil & dice 2 lg Onions(Carefully put in boiling broth, 5 beef boullion cubes Salt& pepper(to taste)cook on high 10-15 minutes,then take off stove add cut-up beef back to broth. Mix 5 Tbs corn starch in 2 cups cold water in separate container, stir until smooth put pan back on stove (turn low heat back on low) add cornstarch mixture slowly stirring constantly to thicken broth also not to scorch. Cook 30 more minutes with lid on to let flavors enhance. Pre-heat oven (according to box) Mix box biscuit dough as directed on box drop method is best (crunchier)When biscuits are done. Crumble biscuits medium chunks in cereal bowl size ladle hash in & dig in.

GRANDMA RICHTER'S CORNED BEEF HASH: APPROX 2 "SYNS" PER SERVING

Steps:

• First things first put your corned beef in the fridge, this will make it easier to cube later.
• In a large sauce pan gently fry the onion in the low fat cooking spray for a couple of minutes, add the potatoes and the carrots, continue to cook for a further 3 minutes.
• Pour enough water over these vegetables to just cover them, crumble in your oxo cubes and add the tomato paste, stir well to dissolve. Bring pan contents to a low simmer, partially cover pan with lid and cook for approximately 20-25 minutes until carrots and potatoes are tender.
• Get the corned beef from fridge dice into chunks and add to the pan, heat through for a further 5 minutes (the corned beef will disintegrate a bit).
• Serve with pickled beetroot ( I don't do this as I'm not into pickles, all the family do however).

ROAST BEEF HASH

Steps:

• In large skillet, cook onion in butter until tender crisp.
• Add remaining ingredients except milk and gravy.
• Whisk milk and gravy together until smooth.
• Add to skillet.
• (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
• Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
• The liquid should be absorbed.

CHEDDAR SHORTCAKES WITH CORNED BEEF HASH

Steps:

• Make biscuits:
• Preheat oven to 425°F.
• Stir together sour cream and water until smooth. Sift together flour, baking powder, baking soda, and salt into a bowl, then blend in butter with your fingertips or a pastry blender until there are no longer any lumps. Add Cheddar and toss, then stir in thinned sour cream with a fork until just combined.
• Drop dough in 6 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Transfer biscuits to a rack to cool slightly.
• Make hash while biscuits bake:
• Peel potatoes and cut into 1/3-inch dice. Cook in a pot of boiling salted water until just tender, 8 to 10 minutes, then drain in a colander.
• While potatoes are boiling, cook onions in butter in a deep 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
• Add corned beef, potatoes, salt, and pepper and cook over high heat, stirring occasionally, until hash is browned and crisp, about 15 minutes. Stir in parsley.
• Split biscuits and spoon hash and salsa onto bottom halves. Put tops on biscuits.