Shirleys Homemade Biscuits Recipes

SHIRLEY TEMPLE

Steps:

• Into a tall glass, pour soda and grenadine over ice. Add cherry and straw.

SHIRLEY'S HOMEMADE BISCUITS

Steps:

• Mix together, and roll out into a floured surface, to about 1/2" thick.
• Use a round cutter or glass dipped in flour, to cut out biscuits.
• Place on greased pan, and bake at 450 oven,.
• about 12-15 minutes, or until brown on top.

SHIRLEY CORRIHER'S TOUCH OF GRACE BISCUITS

Steps:

• Preheat oven to 425 degrees F. Spray a 9-inch cake pan with nonstick cooking spray.
• Combine self-rising flour, sugar and salt. Work shortening in with your fingers until there are no large lumps. Stir in cream, then buttermilk, until it resembles cottage cheese. (Very sticky) Add more buttermilk, if needed.
• Spread all-purpose flour in shallow pan. Scoop dough (use a #30) into flour, leaving space between each. Coat with flour, gently shape into a round, shaking off excess flour. Place biscuit into prepared pan, smooched up against its neighbor. Continue scooping and shaping.
• Bake until lightly browned, 20 to 25 minutes. Brush with melted butter, invert onto plate, then back onto another. Cut biscuits to serve.

KIMCHI CHEDDAR BISCUITS

Steps:

• Stir-fry the chopped kimchi in a stainless-steel pan over medium heat until the juices have evaporated and the kimchi smells even more fragrant, about 3 minutes. Transfer to a plate and allow to cool completely.
• Combine the flour, baking powder, baking soda and brown sugar in a bowl, breaking up any lumps of sugar. Add the cheese and the cooled kimchi. Stir to combine; it's all right if the dough is scraggly.
• On the large holes of a grater, grate the chilled butter over the other ingredients and stir to combine. You want the butter to be around the size of peas. While stirring, gradually add the buttermilk and stir until combined. Be careful to handle the dough as little as possible.
• Drop the dough in 6 mounds onto a greased baking sheet. (If your baking sheet is nonstick, line it with parchment paper instead.) Pat the mounds gently into squares.
• Put the biscuits on their baking sheet in a freezer to chill for at least 1 hour. Heat the oven to 425 degrees.
• Bake the biscuits until golden brown, 18 to 20 minutes. Remove the biscuits from the oven, and allow them to sit for several minutes before serving hot.