Brides Biscuits Recipes
BRIDE'S BISCUITS
Cut and freeze these biscuits in foil pans. Place them in a cold oven at night. Next morning, turn oven to 450*F when the bacon starts frying. Presto! Hot biscuits for breakfast! From a Junior League Cookbook.
Provided by MarieRynr
Categories Yeast Breads
Time 27m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Sift dry ingredients, then cut in shortening.
- Add buttermilk.
- Dissolve yeast in warm water and add to the mixture.
- Knead lightly.
- Roll out, cut with biscuit cutter and bake on greased cookie sheet at 450*F for 10 to 12 minutes.
- Dough may be stored in the refrigerator, pinching off as many as is needed each time, or may be cut then frozen.
Nutrition Facts : Calories 873.4, Fat 43.2, SaturatedFat 11, Cholesterol 3.9, Sodium 1060.6, Carbohydrate 104.3, Fiber 3.8, Sugar 7.5, Protein 16.7
CALLIE'S CHARLESTON BISCUITS
Provided by Food Network
Time 50m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
- Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
- Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
- Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
- Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
- Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
- Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.
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- Add the yeast to the 1/4 cup warm water and set aside. Whisk together the flour, baking powder, salt, baking soda, and sugar in a large bowl. Cut in the shortening until the mixture resembles coarse crumbs. Make sure the yeast is dissolved in the water and add to the dough along with the buttermilk. Mix everything together with a spoon, turn out onto floured surface, knead several times.
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