Oyster Biscuits Recipes

OYSTER BISCUITS

Steps:

• Preheat oven to 350 degrees. Place flour, salt, baking powder, cumin or coriander, and cayenne in bowl of food processor fitted with the metal blade; pulse to combine. Add butter or shortening; pulse until coarse crumbs form. With machine running, add milk slowly through the feed tube, just until dough comes together.
• Turn out dough onto a lightly floured surface, and knead one or two times, until smooth. Roll out to 1/4-inch thick. Sprinkle with salt, and roll lightly to make it adhere. Using a 1 1/2-inch round or octagonal cookie cutter, cut out dough, and transfer to an ungreased baking sheet. Gather together scraps, and reroll to cut out additional biscuits, if desired. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool slightly before serving.

ALMOST-FAMOUS CHEDDAR BISCUITS

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
• Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
• Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
• Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

OYSTERS UNDER A BLANKET

Steps:

• Preheat the oven to 350 degrees.
• Coat inside of a flat-bottom casserole dish with 1 tablespoon of the butter. Arrange the oysters in the bottom, and sprinkle with lemon juice, 1 teaspoon paprika and the celery seed. Dot with chili sauce and the remaining butter.
• Place the biscuit mix in a bowl and stir in 1/2 cup milk, or enough to make a soft dough that will drop off a spoon. Place this dough by spoonfuls on top of the oysters and, with fingertips dipped in milk, spread it out into an even, unbroken layer. Sprinkle the remaining 1/2 teaspoon paprika over the top.
• Combine the remaining ingredients, salting the mixture to taste. Pour this liquid over the biscuit layer and bake 30 to 40 minutes or until lightly browned on top. The liquid will run underneath as the biscuit mixture rises, becoming a sauce for the oysters.
• To serve, cut straight down with a spoon, taking up oysters, sauce and biscuit for each helping.

OYSTER SANDWICHES

Steps:

• To make the biscuits: preheat oven to 450-degrees F.
• Grease cookie sheets.
• In a large bowl, sift together flour - baking soda. Cut in shortening until mixture resembles coarse meal. Stir in buttermilk until dough comes together.
• Turn dough out onto floured board.
• Knead dough gently 10 times, adding more flour if needed.
• Roll dough out to a thickness of 3/16 - inch and then cut into 16 rounds using a 2-inch cookie cutter (I use a coffee cup) and then transfer to prepared cookie sheets.
• Bake for 12-14 minutes or unti lightly browned. Cool on wire racks.
• For the relish: in a heavy skillet over medium heat fry bacon until crisp. Remove and drain on paper towels. Pour off all but 3 tablespoons drippings.
• Stir water into skillet and then add next 3 ingredients (tomatoes - garlic) and simmer for 15-20 minutes or until peppers are soft and mixture thickens. Stir in parsley and salt and pepper.
• Crumble bacon into relish and set aside.
• Preheat broiler: arrange oysters on broiler pan, brushing with oil and lemon juice.
• Broil for 4-5 minutes, turning once or until edges begin to curl. DO NOT OVERCOOK.
• To assemble sandwiches: split biscuits. Spead both halfs with relish and top 1 half with oystes and then cover with second half. Repeat for remaining sandwiches.

OYSTER FRITTERS

Steps:

• In small bowl, stir together aioli ingredients. Cover; refrigerate until serving time.
• In large bowl, beat 3/4 cup of the flour, the cornmeal, 2 teaspoons lemon peel, 1/2 teaspoon of the salt and the red pepper. In small bowl, beat beer and egg with whisk. Stir beer mixture into flour mixture with whisk until blended. Cover; let stand at room temperature 1 hour.
• In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Line 15x10x1-inch pan with paper towels; place wire cooling rack on paper towels.
• In shallow dish, mix remaining 1 cup flour, remaining 1/2 teaspoon salt and the black pepper. Dip oysters in flour mixture, then dip in beer batter, allowing excess batter to drip off.
• Gently lower oysters into hot oil. Fry oysters in hot oil, in 6 batches, 2 minutes or until golden brown. Drain on rack in pan. Serve fritters hot with aioli.