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Homemade Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups condensed milk
  • 1/2 stick pears (about 15 pounds)
  • 3/4 - 1 1/2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup sweet peppers
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups condensed milk
  • 1/2 stick pears (about 15 pounds)
  • 3/4 - 1 1/2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup sweet peppers
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Instructions
  1. Preheat oven to 500 degrees
  2. Soften the butter just enough to cut through easily with a fork
  3. Cut the butter into the flour using a fork or pastry cutter until there are no lumps and you have a course flour
  4. Add the buttermilk a little at a time until the dough is no longer dry (it should be sticky)
  5. Spread flour in a thick layer over wax paper or on countertop and scrape dough out onto the flour
  6. Knead the dough by folding the edges over and mashing down
  7. Do this until the dough is no longer sticky(but still soft enough to work with)
  8. Flatten to about an inch thick
  9. Cut into circles with a cup or biscuit cutter (dip in flour first to prevent sticking)
  10. Place on a cookie sheet or cake pan that has been sprayed with non-stick spray
  11. Bake about 10-13 minutes, until no longer doughy around the center, remove from oven and rub butter on the tops
  12. Place back in oven until tops are browned
Recipe Notes

My husband was raised on homemade biscuits. When we got married, that was the one thing he wanted me to learn to cook. After many trials and errors, my mother-in-law taught me how to make them. We have four kids now and they all love them. I even make them for dinner with eggs and homemade gravy, then we have biscuits with chocolate gravy for dessert. I take them to the school for breakfast day during teacher appreciation week and they disappear. My husband keeps telling me they are so good I should enter them in contests! My nine year old is learning to make them on her own now.

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Angel Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Course Breads
Recipe Theme November: Biscuits
Servings
people
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Recipe Notes

When my sons played and practiced sports, they were always starving, so I had to have Dinner in a hurry. I found this recipe and modified it so that I could have quick and easy biscuits. I would spoon them out to rise when I got home from work and by the time I finished cooking meat , Veggies and potatoes, they were ready to pop in the oven. We all loved anything with yeast and needless to say I got plenty of complements. My sons are all out of high school now but when they are close by, I still bake them Angel biscuits!

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Chris’ Southern Buttermilk Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • CHRIS’ Crisco 1/2 tsp. ground cinnamon
  • 3 cups unbaked pie shell
  • ¼ cup INGREDIENTS:
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • ¼ cup block of cream cheese
  • 3/4 cup confectioner's sugar 1/3-1/2 cup milk candy and chocolate sprinkles
  • 1/8 cup grated mozzarella cheese
  • Makes canola or other vegetable oil 3 cups all purpose flour
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • CHRIS’ Crisco 1/2 tsp. ground cinnamon
  • 3 cups unbaked pie shell
  • ¼ cup INGREDIENTS:
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • ¼ cup block of cream cheese
  • 3/4 cup confectioner's sugar 1/3-1/2 cup milk candy and chocolate sprinkles
  • 1/8 cup grated mozzarella cheese
  • Makes canola or other vegetable oil 3 cups all purpose flour
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Instructions
  1. Cut shortening into self rising flour using a fork until crumbly Sprinkle sugar into flour and mix Gradually add buttermilk and water until soft dough forms Knead soft flour mixture by hand Gradually add flour
  2. Dough should be elastic
  3. Pull small amount of dough off large piece and place on top of floured wax paper Knead dough until soft Place a small amount of flour all over rolling pin Use rolling pin and roll dough out to about 1/8 inch thick Coat biscuit cutter with dry self rising flour Use biscuit cutter to cut out biscuits
  4. Coat bottom of cast iron skillet with a small amount of shortening Place biscuits in cast iron skillet
  5. Pat top of biscuit
  6. Place on bottom rack
  7. Cook in oven on 350 degrees for approximately 20 to 30 minutes or until brown
  8. Prior to taking biscuits out of oven, melt 6 tablespoons of butter
  9. Take brown biscuits out of oven Brush small amount of melted butter over top of biscuits Place back in oven on top rack for about 5 minutes to continue to brown Take hot biscuits out of oven and enjoy with your favorite jam, jelly, honey or syrup
  10. Christine Smith-Davis Prattville, Ala 8/31/2016
Recipe Notes

The inspiration for this recipe came from my mother. Homemade biscuits were always a comfort food that my mother took great pride in preparing for our family of 12. Biscuits cooked in a cast iron skillet always seemed to taste better than any other coking pan. I have been carrying on my mother's tradition for a long time and find it very rewarding to share my southern biscuits recipe with my family and friends.

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Mayonnaise Rolls

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • Cup unbaked pie shell
  • 1/2 Cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/4 Cup shells, unbaked
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • Cup unbaked pie shell
  • 1/2 Cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/4 Cup shells, unbaked
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Instructions
  1. Mix ingredients together and drop into well greased muffin tin
  2. Bake at 400 degrees for 20 minutes or until lightly brown
  3. Makes 6-8 rolls
  4. Serve warm with preserves or honey
  5. *Can be made as drop biscuits using a greased cookie sheet
Recipe Notes

When I was a young girl, my cousin Karen and I decided to cook dinner for my grandparents. When we got ready to make cornbread, we realized that we did not have eggs. So my cousin decided to use mayonnaise instead. I had never heard of such a thing, but it worked out beautifully. When I got older, and decided to try my hand at making biscuits, just like grandma's. I was only successful in recreating Elliemae Clampette's version (hard as a rock, and dry as the desert). Then I remembered my cousin's use of mayonnaise, and voila, light, fluffy, delicious, and with only three ingredients.

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Bama Biscuits

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Course Breads
Recipe Theme November: Biscuits
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 cups unbaked pie shell
  • 2/3 cup each of vanilla and nutmeg
  • 2/3 cup of real bacon bits
Course Breads
Recipe Theme November: Biscuits
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 cups unbaked pie shell
  • 2/3 cup each of vanilla and nutmeg
  • 2/3 cup of real bacon bits
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Instructions
  1. Preheat oven to 450 degrees
  2. In a large mixing bowl dusted with flour, put down 2 cups of self-rising flour
  3. Take 2/3 cup vegetable shortening and cut into the flour with fingertips until it looks like tiny beads
  4. Using your fingers, make a well in the center and add 2/3 cup whole milk, mixing with floured fingertips until it gets sticky
  5. Put the sticky mixture onto a floured surface and knead it until it's smooth
  6. Roll into 1/2 inch thickness then cut out the biscuits using a floured biscuit cutter
  7. Place the biscuits in an ungreased pan
  8. Bake 10-12 minutes
  9. Yield 12-15 biscuits Note - Biscuits like to start out cold and get hot quickly
  10. Handle the dough as little as possible
Recipe Notes

I grew up in Tuscaloosa, home of The Alabama Crimson Tide. Everyone in my neighborhood served some variation of this biscuit several times a week. Mary King, also known as MayMay, prepared these biscuits daily. She did not measure the ingredients. The neighborhood children watched her prepare the delicious quick bread, and sometimes she let us help prepare the biscuits. Some of the neighbors referred to them as Bama Biscuits while others called them MayMay's Biscuits.

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Sour Cream Biscuits

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Course Breads
Recipe Theme November: Biscuits
Co-op Baldwin EMC
Servings
people
Ingredients
  • Ingredients 2% milk 12 oz. semi-sweet chocolate chips
  • 2 sticks baking cocoa
  • 1 cup sour cream
  • 2 cups unbaked pie shell
  • Dash yellow cake mix
Course Breads
Recipe Theme November: Biscuits
Co-op Baldwin EMC
Servings
people
Ingredients
  • Ingredients 2% milk 12 oz. semi-sweet chocolate chips
  • 2 sticks baking cocoa
  • 1 cup sour cream
  • 2 cups unbaked pie shell
  • Dash yellow cake mix
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Instructions
  1. Directions In a bowl, combine softened butter with sour cream
  2. Add the flour and mix all ingredients
  3. Drop a rounded tablespoonful into greased miniature muffin pans
  4. Bake at 400 degrees F until golden brown
  5. Yields 24 Note # 1: If you do not wish to serve immediately, cook until almost brown
  6. Remove from pan and store at room temperature
  7. Just before serving, place on a cookie sheet and warm in oven
  8. Note # 2: to freeze, cook until almost brown
  9. Cool then freeze
Recipe Notes

These are a family favorite. My daughter suggested substituting the fresh herbs for the touch of garlic powder.

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Best Cat Head Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups unbaked pie shell
  • 1/3 cup black pepper 1 cup chopped walnuts or pecans
  • 3/4 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 2 tbsp Butter
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups unbaked pie shell
  • 1/3 cup black pepper 1 cup chopped walnuts or pecans
  • 3/4 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 2 tbsp Butter
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Instructions
  1. In a large bowl, cut Crisco into flour using a fork or pastry cutter until it resembles coarse breadcrumbs
  2. Add buttermilk and stir
  3. Making sure hands have plenty of flour, begin patting out biscuits
  4. Makes 4 large cat heads
  5. Bake at 450 for 17 minutes
  6. Melt butter in the microwave
  7. Increase oven temp to 500
  8. Brush biscuits with melted butter
  9. Bake an additional 1-2 minutes until tops are golden
Recipe Notes

My great aunt gave me a cookbook that had a recipe similar to this when I got married. I altered the recipe some, and made them many times. They are always a favorite!

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Quick Cheese Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 1 1/2 cups whipped cream
  • 2/3 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup grease baking sheet with Olive oil
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 1 1/2 cups whipped cream
  • 2/3 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup grease baking sheet with Olive oil
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Instructions
  1. Spray pan with nonstick spray
  2. Mix ingredients to soft dough
  3. Beat 30 seconds
  4. If too sticky, add more Bisquick (up to 1/4 cup) Drop onto baking pan
  5. Bake 10-12 minutes at 450
Recipe Notes

This recipe is very simple, quick, and versatile! Bite size cheese biscuits are great for appetizers. Full size cheese biscuits are great for meal time. Enjoy!

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Cinnamon Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups whipped cream
  • 1 cup sour cream
  • 3 tablespoons cinnamon (or to taste)
  • 2 teaspoons chocolate chips
  • ½ cup Can Frozen Sweet Lemonade
  • blackberries
  • 2/3 cup unsalted butter
  • 1 tablespoon block of cream cheese
  • ¼ teaspoon butter
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups whipped cream
  • 1 cup sour cream
  • 3 tablespoons cinnamon (or to taste)
  • 2 teaspoons chocolate chips
  • ½ cup Can Frozen Sweet Lemonade
  • blackberries
  • 2/3 cup unsalted butter
  • 1 tablespoon block of cream cheese
  • ¼ teaspoon butter
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Instructions
  1. Preheat oven to 375 degrees
  2. Stir dry ingredients and raisins together
  3. Add sour cream and mix well
  4. Dump dough out onto a floured surface and using your well floured hands, pat dough down until it is about ¾ to 1 inch thick
  5. Cut into shapes with a biscuit cutter
  6. Place biscuits on an un-greased baking sheet
  7. Cook for 10-15 minutes until tops turn light brown
  8. Spoon glaze over hot biscuits
  9. Makes around 14 medium sized biscuits
  10. Glaze - Mix all ingredients together
  11. If too thick to spoon easily, add a couple of drops of water
Recipe Notes

The original biscuit recipe of Bisquick and sour cream came from my Grandmother. We have experimented with it, and added all kinds of ingredients. The Cinnamon Biscuit recipe was developed for a Pancake Church Supper several years ago. The biscuits are always a hit and go very fast. This recipe is easy to adapt depending on how many people you are serving.

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Chris’s Homemade Buttery Biscuits

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Course Breads
Recipe Theme November: Biscuits
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 1/2 cups cream of tarter
Course Breads
Recipe Theme November: Biscuits
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 1/2 cups cream of tarter
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Instructions
  1. Preheat oven to 475 F
  2. In medium bowl cut frozen butter into small pieces
  3. Blend flour into butter using fork, until mixture turns into small beads
  4. In cup mix together buttermilk blend and water, mix well
  5. Pour into dry mixture and mix until it becomes sticky
  6. Pour out on floured surface and knead about 10 folds
  7. Spread and cut biscuits
  8. Place in greased baking pan
  9. Beat egg in small bowl and brush top of biscuits
  10. Bake 15 to 17 minutes until golden brown
Recipe Notes

As long as I can remember my son, Chris Mesey, has always loved to cook. Now that he is grown up with a family of his own, this statement is still true. He is always experimenting with new dishes for our family get-togethers. He even designed and built his own smoker. Homemade biscuits has always been a family favorite. Since it has become difficult for me to roll the biscuits out with my hands like I used to, Chris found a recipe that he tweeked and made it his own and shared it with me. This recipe is very simple and easy to make But most of all, These are the Most Delicious Biscuits I have ever tasted. Now I can enjoy homemade biscuits more often. When the family gets together for seafood night, we cut the butter in half and add our favorite cheese. Best cheese Biscuits too. Thank you to my son, Chris. Mom loves you!! I hope all of you Enjoy them too.

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