Cindis Biscuits Recipes

CANADIAN TEA BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
• Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
• Bake in the preheated oven until golden brown, about 15 minutes.

30 BEST WAYS TO USE CANNED BISCUITS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a canned biscuit recipe in 30 minutes or less!

CALLIE'S CHARLESTON BISCUITS

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.

CINDI'S EGG ROLLS

Steps:

• Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
• In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
• Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
• Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
• Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
• Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
• Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.