Mother In Law Biscuits Recipes

GRAPEVINE KENTUCKY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
• Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
• Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown, about 15 minutes.

MOTHER-IN-LAW BISCUITS

Steps:

• 1. In a small bowl or mug combine warm water and yeast with a tablespoon of sugar and set aside in a warm place.
• 2. In another bowl sift all dry ingredients together. Add yeast mixture, melted shortening and milk.
• 3. Mix just enough to form a soft dough, do not over mix.
• 4. Dump the dough mixture on a floured surface, do not knead but turn and flour both sides then roll out or pat out with your hands to about a 1" thickness.
• 5. Cut with a large biscuit cutter 2 1/2 - 3" in diameter.
• 6. Put on an ungreased cookie or baking sheet. You can make them touching or not.
• 7. Bake at 400F until browned, about 12 minutes.
• 8. Leftover biscuits can be frozen as they do freeze well.

THE MOTHER-IN-LAW

Steps:

• Heat the Chili Sans Beans in a small saucepot until it is simmering, about 5 minutes.
• Heat up the tamales using a steamer basket set over a pot of simmering water, until they are warmed through, about 10 minutes. (Or follow the package directions of the tamale you use.)
• In a small bowl, combine the sport peppers and chopped onion.
• For the sandwich build: Place a sprinkling of the onions and sport peppers along the bottom of the buns. Remove the husks of the tamales. Place the tamales in the buns and top with the Manchego. Then ladle a small amount of chili on top of that! Top with the remaining sport peppers and onions and sprinkle with the corn chips. Take a bite and instantly blog about how surprisingly amazing this combination of ingredients is.
• In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
• Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning.

COPYCAT RESTAURANT STYLE BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Mix together dry ingredients. Cut butter in thin slices and then cut into flour mixture using a mixer, by hand, or using other preferred method.
• Once butter is cut in, slowly add buttermilk a little at a time to incorporate into flour mixture. It is possible that you won't need the entire amount of buttermilk. Don't over-mix. Dough is mixed together when it starts to stick together and before it is all lumped together in one tidy ball (if using a mixer).
• Sprinkle a small amount of flour on a wood cutting board or counter and knead dough just a few times. Press dough out to 1/2 or slightly greater thickness, and then cut biscuits out with a biscuit cutter or jar.
• Bake biscuits for approximately 10-12 minutes at 450, checking on them after 8 minutes. Baking time will vary depending on type of baking sheet used as well as biscuit size. (I used a baking stone, and baked my biscuits for 12 minutes. Baking on stones typically adds slightly to the baking time.)