James Beards Mamas Biscuits Recipes

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JAMES BEARD'S BAKING POWDER BISCUITS



James Beard's Baking Powder Biscuits image

I got this recipe from "Beard on Bread" many, many years ago. I always make them with chopped herbs and/or grated Parmesan to give them a little extra kick. They're wonderful!

Provided by KLHquilts

Categories     Breads

Time 30m

Yield 12-18 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder (double-acting)
3/4 cup milk
1/4 cup butter

Steps:

  • Sift flour into mixing bowl with baking powder and salt.
  • Using fingers, two knives, or a heavy fork, blend butter and flour into very fine particles. (Don't beat any longer than you absolutely must!).
  • Add milk and stir just enough to ake particles cling together -- it will be a very soft dough.
  • (You may have to add up to another 1/4 cup of milk, for a total of 1 cup of milk in the biscuit dough.) Turn on to floured surface and knead for about 1 minute.
  • Drop dough by large spoonfuls on to a baking sheet spritzed with baking spray.
  • Bake at 450 for 12-15 minutes.

JAMES BEARD'S CREAM BISCUITS



James Beard's Cream Biscuits image

Make and share this James Beard's Cream Biscuits recipe from Food.com.

Provided by KLHquilts

Categories     Breads

Time 30m

Yield 12-18 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder (double-acting)
3/4 cup heavy cream
1 teaspoon salt
2 teaspoons granulated sugar

Steps:

  • Sift dry ingredients together.
  • Fold in cream until it makes a soft dough that can be easily handled. (You may need to add up to a full cup of cream).
  • Turn on to a floured board and knead for about one minute.
  • I make these as drop biscuits: Take a large mound of dough (one heaping tablespoonful) and dip into melted butter.
  • Arrange biscuits on a baking sheet spritzed with baking spray. Bake at 425 for 15-18 minutes.

JAMES BEARD'S PUREED PARSNIPS



James Beard's Pureed Parsnips image

"The Essential New York Times Cookbook" author Amanda Hesser shares this subtly sweet side dish from legendary chef James Beard. The recipe originally appeared in The New York Times in 1992.Also try: Sweet Potato Casserole

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
1 teaspoon coarse salt, plus more for boiling
1 teaspoon sugar
1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
3 to 4 tablespoons heavy cream
1/4 cup Madeira
2 tablespoons coarse dry bread crumbs or finely chopped nuts

Steps:

  • Place parsnips in a large saucepan; add enough water to cover. Generously salt water and bring to a boil over high heat. Reduce heat to a simmer; simmer until tender, 10 to 15 minutes. Drain.
  • Preheat oven to 350 degrees. Puree parsnips in a food processor or food mill. If using a processor, take care not to overprocess or they will become gluey.
  • Transfer pureed parsnips to a large bowl; whisk in salt, sugar, melted butter, heavy cream, and Madeira.
  • Spoon parsnip mixture into a 1-quart baking dish. Dot top with butter and sprinkle with breadcrumbs or chopped nuts. Bake 20 to 30 minutes. Serve.

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