Mom's Biscuits

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khou.com

Posted on March 8, 2012 at 7:58 AM

Cheddar and Chive Herb Biscuit

Ingredients:

  • 3 cups all-purpose flour
  • 4 ½ teaspoons baking powder
  • 1 Tablespoon sugar
  • 1½ teaspoons dry mustard
  • 1 teaspoon salt
  • ¼ cup unsalted butter (chilled and cubed)
  • ¼ cup vegetable shortening (chilled and cubed)
  • 1 cup milk (gives or takes 2 tablespoons)
  • ¼ cup chopped fresh chives (green onions)
  • 3 tablespoons fresh dill chopped (1 tablespoon dried)
  • 2 ½ cups extra sharp cheddar cheese lightly packed (8 Oz’s shredded)

Directions:

Preheat oven to 450, center your baking rack in middle of oven.

Mix flour, baking powder, sugar, mustard and salt in large bowl to blend. Add butter and shortening, rub with fingertips until mixture resembles coarse meal. Whisk together milk, chives and dill in bowl. Pour into dry ingredients, stir until moist dough ball forms. Mix in 2 cups of cheddar cheese, (reserve ½ cup for topping each biscuit before putting in oven.)  

Turn dough onto floured surface; knead lightly to distribute cheese evenly. Roll out dough to generous ½ thicknesses. Using floured 2 ½ inch think pastry, cookie or biscuit cutter, cut into biscuit mixture. Continue until all dough straps are left and then roll scrapes together and repeat cutting process.

Transfer biscuits to heavy large ungreased baking sheet. Top with ½ cup cheese. Bake until biscuits are golden, about 15 minutes. Serves 15 to 18

Biscuits can be served at warm temperature or at room temperature. To reheat cover in aluminum foil reheats in 350 ovens for 5 minutes. 

 

White Chocolate Cranberry Pecan Biscuit

Ingredients:

  • One Cup Caster Sugar
  • 4 ounces melted butter (1 stick)
  • One cup plain flour (cake flour)
  • One cup self-rising flour
  • 2 eggs beaten
  • ½ cup white chocolate with cocoa butter chopped
  • I use the Chef Series Chocolate from Dove Chocolate Discoveries
  • ½ cup dried cranberries chopped
  • ½ cup pecan chopped
  • Cinnamon

Directions:

Preheat oven to 350 F, line cookie/baking sheets with parchment paper. Place caster sugar in mixing bowl and pour melted butter over sugar and stir by hand until sugar is dissolved. (If you do not have caster sugar then use regular sugar. Pour one cup sugar into food processor and blend. Measure one cup of sugar store any food process in air tight container. Caster sugar is a finer sugar used in the United Kingdom especially for biscuit baking.) Add remaining ingredients flours and stir until cornmeal consistency. Add beaten eggs and stir until mix is combined. Add chopped white chocolate, cranberries and pecans. Knead with hands until dough is evenly mixed. Divide into four sections and gently roll in to 2 to 3 inch balls, place on parchment paper lined sheets. Flatten with the end of cup or glass, biscuit should be ½ to 1  inch thickness. Sprinkle cinnamon on top of each biscuits

Bake for 15 minutes, let biscuit sit for 5 minutes on tray and then gently remove to wire cooling rack or serving dish. Serve warm biscuit with tea and jam, butter or whipped cream.    

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