GRANDMA GERALDINE'S FAMOUS BISCUITS
Eddie Jackson can pinpoint the moment he began falling in love with food: the first time he rolled out homemade biscuit dough with his grandmother Geraldine. She was the head chef at the high school in his hometown, Americus, GA, for more than 45 years, and as a kid Eddie spent mornings in the cafeteria, helping her prep. "Seeing how excited the kids would get as they came through the breakfast line to get my grandmother's biscuits stuck with me," Eddie says. The women in his family have passed down the recipe for generations. This recipe works for drop biscuits or cutouts. "My grandmother would do both," Eddie says.
Provided by Eddie Jackson
Categories side-dish
Time 35m
Yield About 12 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
- Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
- Bake the biscuits until golden brown on top, 15 to 17 minutes.
BLOODY JOHNNY'S
For a crowd, freeze extra tomato juice into ice cube trays so drinks don't get diluted.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pitcher, combine the tomato juice, horseradish, Worcestershire sauce, cilantro, celery salt, lemon juice and hot sauce to taste.
- Put a few cubes of ice in glasses. Pour some vodka in the glasses, and then fill them with the tomato mixture. Top with your choice of garnishes.
BISCUITS TO FREEZE (JOHNNY CASH'S MOTHER'S RECIPE)
Johnny Cash was my husband's cousin and I was lucky enough to obtain a cookbook of Johnny's mother's recipes titled, "Favorite Recipes From Mama Cash's Kitchen." I've been asked to post some of the recipes from the book and this is one of them.
Provided by mailbelle
Categories Breads
Time 40m
Yield 24 2" biscuits
Number Of Ingredients 3
Steps:
- Mix ingredients.
- Cut out biscuits, put on cookie sheet and freeze.
- When frozen, take off pan and place in plastic bag.
- When ready to bake, place FROZEN biscuits in a COLD oven and turn to 450 degrees.
- They will be ready by the time other breakfast items are prepared. It takes 18-20 minutes for biscuits to bake.
Nutrition Facts : Calories 81.1, Fat 4.7, SaturatedFat 1.3, Cholesterol 1.4, Sodium 137.3, Carbohydrate 8.2, Fiber 0.3, Protein 1.4
JOHNNY CAKES
Caribbean style biscuit-like cakes that are great for dunking into savoury dishes such as stews or soup. Next time you whip up a batch of soup, make these to go along with it!
Provided by Purdy Good Cook
Categories Breads
Time 30m
Yield 18 18, 18 serving(s)
Number Of Ingredients 7
Steps:
- Place first five ingredients in a bowl and whisk to combine.
- Make a well in the centre and slowly ad the oil and then the water.
- Gently mix until a lose dough forms. Turn gently on to a very lightly floured surface and gently knead in to a ball.
- Cover and let rest for 15 minutes.
- Shape the dough into a long roll, about 2-3 inches wide; cut into 18 even pieces.
- Shape each piece in to a small ball and then flatten into 1 1/2 inch thick disk.
- Place a large skillet over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, fry the johnny cakes in batches for 2-3 min per side, or until puffed and golden. Dry on paper towels and serve.
Nutrition Facts : Calories 63.2, Fat 1.7, SaturatedFat 0.2, Sodium 190.7, Carbohydrate 10.8, Fiber 0.4, Sugar 1.4, Protein 1.2
CHEF JOHN'S BUTTERMILK BISCUITS
Recipe by: Chef John "This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots."
Provided by MelRose
Categories High In...
Time 35m
Yield 6 biscuits, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl.
- Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
- Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
- Turn dough onto a floured work surface, pat together into a rectangle.
- Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
- Roll dough on a floured surface to about 1/2 inch thick.
- Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
- Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
- Brush the tops of biscuits with 2 tablespoons buttermilk.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 285.5, Fat 14.2, SaturatedFat 8.8, Cholesterol 37, Sodium 601.1, Carbohydrate 33.9, Fiber 1.1, Sugar 1.8, Protein 5.6
JOHNNY'S BISCUITS
These are the most wonderful biscuits you'll ever put in your mouth. They are the biggest, best tasting, lightest, and fluffiest biscuits I've ever had. They're not very hard to make either.
Provided by Andrea Evans
Categories Biscuit
Time 40m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
- In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
- Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
- Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 34.9 g, Cholesterol 13.2 mg, Fat 8 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 631.9 mg, Sugar 3.8 g
JOHNNY'S BISCUITS
These are the most wonderful biscuits you'll ever put in your mouth. They are the biggest, best tasting, lightest, and fluffiest biscuits I've ever had. They're not very hard to make either.
Provided by Andrea Evans
Categories Biscuit
Time 40m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
- In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
- Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
- Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 34.9 g, Cholesterol 13.2 mg, Fat 8 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 631.9 mg, Sugar 3.8 g
JOHNNY'S BISCUITS
These are the most wonderful biscuits you'll ever put in your mouth. They are the biggest, best tasting, lightest, and fluffiest biscuits I've ever had. They're not very hard to make either.
Provided by Andrea Evans
Categories Biscuit
Time 40m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
- In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
- Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
- Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 34.9 g, Cholesterol 13.2 mg, Fat 8 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 631.9 mg, Sugar 3.8 g
JOHNNY'S BISCUITS
These are the most wonderful biscuits you'll ever put in your mouth. They are the biggest, best tasting, lightest, and fluffiest biscuits I've ever had. They're not very hard to make either.
Provided by Andrea Evans
Categories Biscuit
Time 40m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.
- In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.
- Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.
- Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 34.9 g, Cholesterol 13.2 mg, Fat 8 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 3.8 g, Sodium 631.9 mg, Sugar 3.8 g
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