Sundried Tomato Biscuits

Biscuits

2 ½ cups of flour
4 teaspoons of baking powder
½ teaspoon of salt
2/3 cup of cold unsalted butter cubed
1 ¼ cups of heavy cream

For Sundried Tomato Basil - add in 1/3 cup of basil (chopped), 6 sundried tomatoes (diced), 1/2 cup of parmesan cheese (grated)

For Cilantro Spice - add in 1/3 cup of cilantro (chopped), 1 teaspoon chili powder, 1 teaspoon cumin
Preheat oven to 400 degrees. In a mixing bowl combine flour, baking powder and salt. Add in the desired optional ingredients. Cut butter into the mixture until the mixture resembles coarse crumbs. Add cream until just combined. Dough can be dropped on to a parchment lined baking sheet or patted out and cut into biscuits. Bake 12-15 minutes or until golden brown. We liked the Sundried tomato ones better but I think the cilantro ones would be good as a breakfast sandwich biscuit.

Crispy Buttermilk Biscuits

Crispy Buttermilk Biscuits

2 cups flour
1 Tbs baking powder
1/2 Tbs salt
1/2 cup shortening
Enough buttermilk to mix it (probably 1/2 to 3/4 cup)

Preheat oven to 425.
Mix dry ingredients. Cut the shortening into the flour mixture with a pastry blender until it resembles coarse corn meal. Stir in the buttermilk until all is moistened. Knead on a floured surface - not too much - just until it is relatively smooth and workable. Roll out - not too thin - about 1/2″ or so. Pour vegetable oil on a baking sheet with sides. Cut the biscuits, dip them in the oil on both sides, and place them close together on baking sheet. Bake for about 15 minutes or until golden brown.

Makes: 15-20 biscuits depending on how big you make them. Serve with cold butter and anything else your heart desires

Angel Biscuits

Angel Biscuits

2 cups lukewarm water
6 tablespoons buttermilk powder
3/4 cup shortening
3 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons granulated white sugar
2 1/2 teaspoons rapid rising yeast.
2 cups bread flour

Place the ingredients in bread machine pan in the order listed,

Turn machine onto 'dough' setting and let process.

NOTE: you will have to stay close by for the kneeding process as your dough will require a 'little' help mixing. Once all ingredients are incorporated you can leave your machine to finish the cycle.

WARNING: remove dough from machine as soon as the dough cycle completes otherwise it will start rising and lift the lid off the machine! Once dough cycle has completed - spray Ziploc bag with Pam or other veggie spray - dump dough into bag, zip up and keep in fridge (it will rise in the bag).

From this point you can either make your rolls (as many as you want at one time - this is the beauty of this recipe - you don't have to make up the whole recipe at once and can put the unused dough back into the fridge) by rolling and cutting or make individual rolls in muffin tins by just pinching off a piece of dough, shape into a roll and put in muffin tin and bake at 400° for 12 minutes or until golden.

Italian Biscuit Ring

Italian Biscuit Ring

1 7.5 oz can refrigerated buttermilk biscuits (lower fat)
1/4 cup fat-free Italian dressing
1/4 cup grated fat-free parmesan cheese -- (3/4 ounce)
1/3 cup shredded reduced-fat Mozzarella cheese -- (1 1/2 ounces)
1 teaspoon dried parsley flakes

Preheat oven to 425F. Spray a 9-inch pie plate with olive-oil-flavored cooking spray. Separate biscuits. Cut each into two pieces. Dip pieces into Italian dressing, then into Parmesan cheese. Place pieces in prepared pie plate. Sprinkle any remaining Parmesan cheese and Italian dressing evenly over biscuits. Evenly sprinkle Mozzarella cheese and parsley flakes over top. Bake 15-20 minutes. Cool slightly on a wire rack. Cut into six wedges.

Biscuit Focaccia

Biscuit Focaccia

1 packages (10 oz) refrigerated flakey biscuits
1 large egg, beaten
1 Tbs. grated fresh Parmesan or Romano cheese (not dried)
2 tsp. pizza seasoning or dried Italian dressing
1 Tbs. butter or margarine

Position the rack in the center of the oven and preheat to 375°F. Lightly grease a baking of cookie sheet.

Open the biscuit package and separate into 10 biscuits. Split each biscuit in half to make 20 rounds. Arrange the rounds on the baking sheet. Brush with the egg and top with cheese & pizza seasoning. Bake for about 8-12 minutes, or until cheese is melted. Remove from oven. Serve.