One Perfect Bite: biscuits

Showing posts with label biscuits. Show all posts

Monday, June 2, 2014

Beans, Biscuits and Bread Part Four - Something Different for a Change - Easy Yeast Biscuits

From the kitchen of One Perfect Bite...Years ago, I use to serve a biscuit that was made with both yeast and baking powder. They were called "Angel" or "Bride" biscuits because they were foolproof to make and their spongy dough resembled fluffy clouds as it rose. I made them frequently when I was first married but when Pillsbury came out with biscuits in a tube, ten tubes for a dollar, I stopped making biscuits from scratch and until recently, never looked back. I didn't save the original recipe I used back then, so I was delighted when I stumbled on this recipe for yeast biscuits at Food.com. This version makes a light biscuit with a fluffy interior that is a cross between a biscuit and a dinner roll. The biscuits are easy to make, though wait time is needed for the biscuits to rise before their aromatic baking. Yeast raised biscuits keep better than those made with baking powder, so they can be made well-ahead of time and simply re-warmed for serving. If your family enjoys biscuits, I recommend that you give this recipe a try. You'll be really pleased with the results. Here is how they are made.

Table forTwo - Biscuits for Two

From the kitchen of One Perfect Bite...Biscuits stale so quickly, that few of us will make them for just two people. While two or three from an average batch will be eaten, the rest are trashed and become fodder for the land fill. It doesn't make a lot of sense to bother with them unless, of course, you have a husband who loves biscuits. I must admit that the Silver Fox, who obviously had a hidden agenda, found this recipe for you. He even insisted I test a batch of them before sharing the recipe with you. The Book of Life should also note he ate them all in one sitting. This is a lovely recipe, but I think you'll like the biscuits even more, if you make them with butter or butter-flavored shortening. Do not be put off by the dampness of the biscuit dough. I was sure I had a tragedy in the making when I mixed my batch, but the dough came together with kneading, and while it was very soft, it could be cut. If you have a small family I really think you'll find this recipe to be a godsend. It makes a nice biscuit that I know your family will enjoy. Here is how this small batch wonder is made.

Cornmeal and Cheese Drop Biscuits

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From the kitchen of One Perfect Bite...I must apologize to you, but it looks like you are going to have to put up with my cottage and cabin recipes until I actually write a book in which to keep them. The Silver Fox and I have spent a lot of time in poorly equipped kitchens this year and my brain keeps demanding I find or create recipes that can be made in these ridiculously small spaces. Tonight's recipe is actually a tie-in to a soup I'll be featuring on Frugal Friday later in the week, but I think you'll find the biscuits are a great way to fill out any menu that features soup or stew. They are almost effortless to make and if you have a bowl, a spoon and a cookie sheet you can have biscuits in a matter of minutes. The recipe comes from Taste of Home magazine and I vary only slightly from the original version of it. Specifically, I use masa rather than cornmeal and substitute Parmesan cheese for the cheddar that is called for in the recipe. Like most biscuits, you'll find these do not reheat well, so, you might want to scale back the ingredients and make only what can be eaten in one sitting. This is a foolproof recipe and it is a great biscuit starter for young cooks to try. I think your family will enjoy them. Here is how they are made.

Cornmeal and Cheese Drop Biscuits...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1-1/3 cups all-purpose flour
1/2 cup cornmeal
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 cup shortening
1/2 cup shredded cheddar cheese
1 cup 2% milk

Directions:
1) Preheat oven to 375 degrees F. Grease a large baking sheet.
2) Combine flour, cornmeal, baking powder, salt and mustard in a large bowl. Cut in shortening until crumbly. Stir in cheese and milk just until moistened.
3) Drop by 1/4 cupfuls 2-inches apart onto prepared baking sheet. Bake for 26-28 minutes or until golden brown. Serve warm. Yield: 10 servings.