Praline Biscuits
When you are craving a sticky bun, but don’t want to wait hours for a yeast dough to rise, these Praline Biscuits might be just what you are looking for. They share a lot of the ingredients of sticky buns: pecans, brown sugar, butter, cinnamon. The flavors are a lot alike. The difference is that these tasty biscuits can be ready in 30 minutes or less.
The biscuits use biscuit mix, like Bisquick or Jiffy Mix for the dough. I actually like to make my own baking mix- recipe follows- but store bought is fine, too.
The texture will be different from a traditional sticky bun. Like the name implies, these are biscuits. I don’t think you will mind at all. They would make a great addition to any brunch or breakfast menu.
So here is the recipe, simple and sweet. Enjoy!!
Praline Biscuits
1/2 c. butter
1/2 c. brown sugar
36 pecan or walnut halves
cinnamon
2-c. biscuit mix
1/3 c. applesauce
1/3 c. milk
Preheat oven to 450 degrees. In each of 12 muffins cups place 2 t. butter, 2 t. sugar and 3 nut halves. Sprinkle cinnamon in each. Heat in oven until melted. Combine remaining ingredients and spoon over nut mixture. Bake 10 minutes, invert on heatproof serving platter. Makes 12.
Biscuit Mix
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
1½ c. shortening- I like to use coconut oil- you can also use butter, but mixture needs to be kept in the fridge if you use butter.
In large bowl combine dry ingredients and mix well. Cut in shortening until mixture resembles coarse crumbs. Store in a tightly closed container and use in 1-2 months. Makes 10 cups.
The Gentle Art of Biscuits
Biscuits are easy to make. They really are. Fast, too. You can mix up a batch of biscuits in the time it takes the oven to preheat. Yet, I know people who seem to struggle with them. In class last night, we talked about the secret to a light and flaky biscuit.
So what goes wrong? How do you make light, flaky biscuits every time?
For the moment I’ll assume you have a decent recipe. There are a lot of great biscuit recipes out there. I know people that have treasured family recipes. Biscuits that have been made the same way for generations.
Assuming also, that the baking powder is fresh*, there has to be some other reason that some folks just seem to struggle with biscuits.
The problem is, more than likely, over-mixing the dough. When I talk to someone who tells me that their biscuits are always heavy or tough, I first ask about how they are put together. Less is more, when it comes to biscuits. Less handling of the dough, more tender the biscuits.
Once the dry ingredients have been mixed and the fat cut in, there is just liquid to be added. I prefer to chill whatever fat I am using.
At this point the dough should be handled just enough to hold together. A light hand means a light biscuit. The same is true for making scones. The more you knead the dough, handle the dough and roll the dough, the less flaky biscuits become. Be gentle with your dough.
Don’t treat biscuit dough the way you would a yeast-based dinner roll. The two are very different in how they are handled. Yeast-based doughs benefit from kneading and “working” the dough. Biscuits are the opposite.
Even when cutting out the biscuits, it will help if you cut them out as close together as you can. That way you have fewer scraps to re-roll. Every time you roll the dough out- it becomes a little tougher. You can always roll or pat your dough into a square and cut out the biscuits into triangles, leaving no scraps and no re-rolling.
Here is a recipe for one of my favorite biscuits. They are light and very flaky. Is there anything better than a fresh, warm biscuit with some butter?
Biscuits Supreme
2 c. flour
4 t. baking powder
2 t. sugar
½ t. cream of tartar
½ t. salt
½ c. cold butter, shortening or coconut oil – you can even use lard
2/3 c. milk
Stir together dry ingredients and cut in butter to resemble coarse crumbs. Make a well in the center and add milk all at once. Stir until dough sticks together and knead on lightly floured surface 10-12 strokes. Roll or pat to ½ inch thickness. Cut with 2-21/2 inch biscuit cutter and place on ungreased baking sheet. Bake in 450-degree oven for 10-12 minutes. Serve warm. Makes 10-12.
Note: We made two batches of these biscuits in class last night. One with butter and the other with shortening, to compare them side by side. Both handled and rose perfectly. A few people said the shortening biscuits were flakier. I make no judgements about what fat you choose to use in your biscuits. I use butter most often, unless I am serving them to someone who doesn’t eat butter/dairy for some reason. .
*If your baking powder might be old, you can test it. Place a couple of tablespoons of boiling water in a cup. Add a teaspoon, or two, of baking powder. The mixture should bubble vigorously. If there are no bubbles, or very few bubbles, you might want to get a new container of baking powder.
Rosemary Biscuits
I bring my rosemary in for the winter, so I have fresh rosemary available all year long. On this chilly day, the thought of warm biscuits was too tempting.
I really enjoy baking with herbs. They add so much flavor to both sweet and savory baked goods. I love these rosemary biscuits. You can have have them ready for baking in just a few minutes. One of life’s simple pleasures is enjoying homemade biscuits warm from the oven.
Rosemary Biscuits
3 oz. cream cheese, cubed
1 ¾ c. biscuit mix, like Bisquick or Jiffy Mix, I use homemade, recipe follows
½ c. milk
2 t. minced fresh rosemary or ¾ t. dried
In mixing bowl cut cream cheese into biscuit mix until it resembles coarse crumbs. Stir in milk and rosemary and stir until soft dough forms. Turn dough onto lightly floured surface and knead until dough holds together, about ten times. Shape dough into a 6-inch square and cut into 4 3-inch squares. Cut each square in half diagonally and place on a lightly greased baking sheet. Bake in a preheated 400-degree oven for 10-12 minutes or until light brown. Makes 8.
Homemade Biscuit Mix
8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening ( you can use butter or coconut oil, I use coconut oil)
Sift dry ingredients together 3 times. Cut in shortening to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months. If making with butter, store in fridge.
The Gentle Art of Biscuits
Biscuits are easy to make. They really are. Fast, too. You can mix up a batch of biscuits in the time it takes the oven to preheat. Yet, I know people who seem to struggle with them. The other night, a friend and I were talking about the secret to a light and flaky biscuit.
So what goes wrong? How do you make light, flaky biscuits every time?
For the moment I’ll assume you have a decent recipe. There are a lot of great biscuit recipes out there. I know people that have treasured family recipes. Biscuits that have been made the same way for generations.
Assuming also, that the baking powder is fresh*, there has to be some other reason that some folks just seem to struggle with biscuits.
The problem is, more than likely, over-mixing the dough. When I talk to someone who tells me that their biscuits are always heavy or tough, I first ask about how they are put together.
Once the dry ingredients have been mixed and the fat cut in, there is just liquid to be added. I prefer to chill whatever fat I am using.
At this point the dough should be handled just enough to hold together. A light hand means a light biscuit. The same is true for making scones. The more you knead the dough, handle the dough and roll the dough, the less flaky biscuits become. Be gentle with your dough.
Don’t treat biscuit dough the way you would a yeast-based dinner roll. The two are very different in how they are handled. Yeast-based doughs benefit from kneading and “working” the dough. Biscuits are the opposite.
Even when cutting out the biscuits, it will help if you cut them out as close together as you can. That way you have fewer scraps to re-roll. Every time you roll the dough out- it becomes a little tougher. You can always roll or pat your dough into a square and cut out the biscuits into triangles, leaving no scraps and no re-rolling.
Here is a recipe for one of my favorite biscuits. They are light and very flaky. Is there anything better than a fresh, warm biscuit with some butter?
Biscuits Supreme
2 c. flour
4 t. baking powder
2 t. sugar
½ t. cream of tartar
½ t. salt
½ c. cold butter, shortening or coconut oil – you can even use lard
2/3 c. milk
Stir together dry ingredients and cut in butter to resemble coarse crumbs. Make a well in the center and add milk all at once. Stir until dough sticks together and knead on lightly floured surface 10-12 strokes. Roll or pat to ½ inch thickness. Cut with 2-21/2 inch biscuit cutter and place on ungreased baking sheet. Bake in 450-degree oven for 10-12 minutes. Serve warm. Makes 10-12.
*If your baking powder might be old, you can test it. Place a couple of tablespoons of boiling water in a cup. Add a teaspoon, or two, of baking powder. The mixture should bubble vigorously. If there are no bubbles, or very few bubbles, you might want to get a new container of baking powder.
The Art of Biscuits
Biscuits are easy to make. They really are. Fast, too. You can mix up a batch of biscuits in the time it takes the oven to preheat. Yet, I know people who seem to struggle with them. The other night, a friend and I were talking about the secret to a light and flaky biscuit.
So what goes wrong? How do you make light, flaky biscuits every time?
For the moment I’ll assume you have a decent recipe. There are a lot of great biscuit recipes out there. I know people that have treasured family recipes. Biscuits that have been made the same way for generations.
Assuming also, that the baking powder is fresh*, there has to be some other reason that some folks just seem to struggle with biscuits.
The problem is, more than likely, over-mixing the dough. When I talk to someone who tells me that their biscuits are always heavy or tough, I first ask about how they are put together.
Once the dry ingredients have been mixed and the fat cut in, there is just liquid to be added. I prefer to chill whatever fat I am using.
At this point the dough should be handled just enough to hold together. A light hand means a light biscuit. The same is true for making scones. The more you knead the dough, handle the dough and roll the dough, the less flaky biscuits become.
Don’t treat biscuit dough the way you would a yeast-based dinner roll. The two are very different in how they are handled. Yeast-based doughs benefit from kneading and “working” the dough. Biscuits are the opposite.
Even when cutting out the biscuits, it will help if you cut them out as close together as you can. That way you have fewer scraps to re-roll. Every time you roll the dough out- it becomes a little tougher.
Here is a recipe for one of my favorite biscuits. They are light and very flaky. Is there anything better than a fresh, warm biscuit with some butter?
Biscuits Supreme
2 c. flour
4 t. baking powder
2 t. sugar
½ t. cream of tartar
½ t. salt
½ c. cold butter, shortening or coconut oil – you can even use lard
2/3 c. milk
Stir together dry ingredients and cut in butter to resemble coarse crumbs. Make a well in the center and add milk all at once. Stir until dough sticks together and knead on lightly floured surface 10-12 strokes. Roll or pat to ½ inch thickness. Cut with 2-21/2 inch biscuit cutter and place on ungreased baking sheet. Bake in 450-degree oven for 10-12 minutes. Serve warm. Makes 10-12.
*If your baking powder might be old, you can test it. Place a couple of tablespoons of boiling water in a cup. Add a teaspoon, or two, of baking powder. The mixture should bubble vigorously. If there are no bubbles, or very few bubbles, you might want to get a new container of baking powder.
The Art of Biscuits
Biscuits Supreme
Biscuits are easy to make. They really are. Fast, too. You can mix up a batch of biscuits in the time it takes the oven to preheat. Yet, I know people who seem to struggle with them. The other night, a friend and I were talking about the secret to a light and flaky biscuit.
So what goes wrong? How do you make light, flaky biscuits every time?
For the moment I’ll assume you have a decent recipe. There are a lot of great biscuit recipes out there. I know people that have treasured family recipes. Biscuits that have been made the same way for generations.
Assuming also, that the baking powder is fresh*, there has to be some other reason that some folks just seem to struggle with biscuits.
The problem is – more than likely- over-mixing the dough. When I talk to someone who tells me that their biscuits are always heavy or tough I first ask about how they are put together.
Once the dry ingredients have been mixed and the fat cut in, there is just liquid to be added. I prefer to chill whatever fat I am using.
At this point the dough should be handled just enough to hold together. A light hand means a light biscuit. The same is true for making scones. The more you knead the dough, handle the dough and roll the dough, the less flaky biscuits become.
Don’t treat biscuit dough the way you would a yeast-based dinner roll. The two are very different in how they are handled. Yeast-based doughs benefit from kneading and “working” the dough. Biscuits are the opposite.
Even when cutting out the biscuits, it will help if you cut them out as close together as you can. That way you have fewer scraps to re-roll. Every time you roll the dough out- it becomes a little tougher.
Here is a recipe for one of my favorite biscuits. They are light and very flaky. Is there anything better than a fresh, warm biscuit with some butter?
Biscuits Supreme
2 c. flour
4 t. baking powder
2 t. sugar
½ t. cream of tartar
½ t. salt
½ c. cold butter, shortening or coconut oil – you can even use lard
2/3 c. milk
Stir together dry ingredients and cut in butter to resemble coarse crumbs. Make a well in the center and add milk all at once. Stir until dough sticks together and knead on lightly floured surface 10-12 strokes. Roll or pat to ½ inch thickness. Cut with 2-21/2 inch biscuit cutter and place on ungreased baking sheet. Bake in 450-degree oven for 10-12 minutes. Serve warm. Makes 10-12.
*If your baking powder might be old, you can test it. Place a couple of tablespoons of boiling water in a cup. Add a teaspoon, or two, of baking powder. The mixture should bubble vigorously. If there are no bubbles, or very few bubbles, you might want to get a new container of baking powder.
Lemonade Biscuits
Lemonade Biscuits
I know it sounds odd but these are some of the lightest biscuits I ever made- and easy, too. They aren’t sweet, as you might imagine, but do have a slight lemon flavor. Great with almost any savory dish I could see using these as the base for strawberry shortcake, too.
Lemonade Biscuits
3 c. flour
4 t. baking powder
1 t. salt
1 c. heavy whipping cream
1 c. prepared lemonade
Preheat oven to 425 degrees. Combine dry ingredients in a bowl and mix well. Add cream and lemonade and stir gently until dough just holds together. Using flour on a board, gently knead the dough using gentle pressure until it just holds together. Dough will be sticky. Press or roll out about 1/2 inch thick and cut out with 2 inch biscuit cutter. Re-roll scraps. You should get 20-24 biscuits. Place on baking sheet and bake for 10 minutes or until golden brown on the bottom and light brown on the top. Cool on wire rack.
