Grpa Home Made Biscuits Recipes

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

HOMEMADE BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Divide 1/2 cup butter into 12 to 16 small chunks.
• Mix flour, baking powder, and salt together in a bowl. Mix in butter chunks using a pastry blender. Make a well in the middle of the mixture; pour in buttermilk. Mix until dough comes together.
• Knead dough on a lightly floured surface until just formed together. Cut discs out of dough using a cookie cutter or a cup. Butter both sides of cut biscuit dough with 1/2 of the melted butter. Place biscuits onto a baking sheet.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and brush with remaining melted butter while hot. Serve.

GRPA HOME MADE BISCUITS

Steps:

• 1. Preheat oven to 425*F.
• 2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• 3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• 4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
• My Note: I do not substitute shortning for the butter or margarine, better flavor. For those who didn't get the desired results -- Try these tips: The instructions say to knead 14-15 TIMES, NOT 14-15 minutes! The object is to handle the dough as little as possible. 1.Don't overmix the dough once you add the milk and only pat together (no real "kneading" or they will be tough). 2.only add the amount of milk you need, some days i have to use it all and then others I have a little left in the cup. 3. make sure the butter is cold 4.can brush with melted butter before and/or after baking for added softness and flavor and 5. can place closer together if yours still aren't soft. If you're new to biscuits, remember - any time you make biscuits (or scones or anything else that uses baking powder or soda to rise) you want to gently mix the dough JUST until the ingredients are all mixed-- don't maul it or knead it. The more you handle your dough the more the gluten develops and the tougher your biscuits (or pie crust, etc.) will be.
• The only drawback was that they were bland and definitely had a slight baking powder taste. I made them a second time and substituted cultured buttermilk powder (4 TBS Saco brand) + 1 Celsius water in place of the milk; dropped the baking powder back to 2 tsp; and added 1/2 tsp baking soda. Oh my goodness -- perfection -- so flavorful and soft and fluffy! Absolutely the best I've ever made or eaten - Hope these tip's help and thank you so much doing.
• I do know that the barometer affects how your biscuits turn out, (works the same with anything with yeast, such as bread) so, if it's raining or very humid, they won't rise as well. If it's hot and dry, they should rise beautifully. So I kind of go by that when I am adding the liquid and flour (amounts). After you've made enough biscuits, you can tell how their going to turn out by how the (uncooked) dough looks and feels. I was thinking about the post that said they turned out dry on the outside and moist inside, if they seem very hard, then I would think possibly, they were cooked at too high a temperature and/or were left in too long. Because my oven is very hot, I always turn it down by 25 degrees, and never assume that the time stated is going to be "perfect" for my oven, so I checked these after 10 minutes, and then watched them 2 to 3 minutes after. Anyway, you should enjoy these.

GRPA HOMEMADE SWEET ONION DIP

Steps:

• 1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
• 2) Once the onions are a medium brown, remove from the heat and add the vinegar.
• 3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
• 4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
• My Note: I added a little garlic and onion powder because we like the flavor. The second time I made it, I decided to add 2 cloves of garlic, and it turned out even tastier than the first time.
• I served the dip along with some raw carrots as well baked zucchini sticks were tasty and the onion dip was a hit, and it was well liked. It took closer to 45 minutes for the onions to be caramelized. At 10-15 minutes the onions weren't even light brown yet. In caramelizing onions patience seems to be is a virtue. Perhaps I missed a secret step along the way.

GINGER BISCUITS

Steps:

• Beat butter and sugar.
• Add eggs, syrup and bicarb of soda, dissolved in water.
• Add dry ingredients.
• Roll into balls and place on a baking tray.
• Bake for 30 minutes at 180°C.

COUNTRY BISCUITS

Steps:

• Preheat oven to 375F and grease baking sheet.
• Soften yeast in water.
• Sift flour sugar, baking powder, baking soda and salt into a medium sized bowl.
• Cut in shortening until mixture resembles coarse meal.
• Pour buttermilk over cereal; mix well.
• Add to dry ingredients with yeast mixture.
• Mix just until well-moistened.
• Drop by heaping tablespoons two inches apart on prepared baking sheet.
• Bake 12 to 14 minutes, or until golden.
• Serve warm.

3-INGREDIENT BISCUITS

Steps:

• Preheat the oven to 450°F.
• In a large bowl, whisk together the flour and salt. Make a hollow center and pour in the yogurt, stirring with a fork to pull the flour into the yogurt. Mix until a moist dough forms.
• Sprinkle flour onto a clean surface and turn out the dough. Fold in half, and pat down until it's about ½" thick. Flour again if necessary as you fold and turn out.
• Dip a 2" biscuit cutter into the flour and cut out biscuits, placing close together on a cake pan or baking sheet.
• Bake 10-14 minutes, until light, golden brown. Serve warm.
• Enjoy!