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Butter Milk Biscuits
4 c all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp salt
3/4 c butter (put in freezer for 5-10 minutes)
2 c milk (whole, not skim, 2% ok)
1 tsp white or cider vinegar (pour into milk)
Measure flour into large bowl. Add powder, soda, salt, and mix thoroughly. Grate in butter and mix with hands until most large strips are broken up. Pour in all milk and mix with a spoon until just combined. Dump onto floured surface and roll or pat out until about 1/2 inch thick; cut with round cutter or knife into desired size. Place on baking sheet, and bake at 425 degrees, until desired brownness, about 10-12 minutes.
Blue Cheese Herb Butter
1/2 pound butter, softened
2 1/2 oz blue cheese, crumbled (room temperature)
1/2 tsp thyme (dry)
1 tsp basil (dry)
1 tsp marjoram (dry)
1/2 tsp sage (dry)
1 Tbsp chives (dry)
1/2 tsp salt
1/2 tsp pepper
Combine all ingredients and mix well. Spread out sheet of wax paper or plastic wrap on counter and move mixture onto wrap, form into log. Refrigerate until hard.
Herbed Blue Cheese Biscuits
4 c all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp salt
3/4 c blue cheese herb butter (put in freezer for 5-10 minutes)
2 c milk (whole, not skim, 2% ok)
1 tsp white or cider vinegar (pour into milk)
Measure flour into large bowl. Add powder, soda, salt, and mix thoroughly. Grate in butter and mix with hands until most large strips are broken up. Pour in all milk and mix with a spoon until just combined. Dump onto floured surface and roll or pat out until about 1/2 inch thick. Cut with round cutter or knife into desired size. Place on baking sheet, and bake at 425, until desired brownness, about 10-12 minutes.
Country Ham & Cheddar Butter Milk Biscuits
4 c all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp salt
3/4 c butter (put in freezer for 5-10 minutes)
1/2 c sharp cheddar cheese (shredded)
1/4 c country ham(minced fine)
2 c milk (whole, not skim, 2% ok)
1 tsp white or cider vinegar (pour into milk)
Measure flour into large bowl. Add powder, soda, salt, and mix thoroughly. Grate in butter. Add cheddar and ham and mix with hands until most large strips are broken up. Pour in all milk and mix with a spoon until just combined. Dump onto floured surface and roll or pat out until about ½ inch thick. Cut with round cutter or knife into desired size. Place on baking sheet and bake at 425, until desired brownness, about 10-12 minutes.
Shortening Biscuits
4 c all purpose flour
2 Tbsp baking powder
2 tsp salt
1 Tbsp sugar
3/4 c vegetable shortening (put in freezer for 5-10 minutes)
2 c milk (whole, not skim, 2% ok)
Measure flour into large bowl. Add powder, salt, sugar, and mix thoroughly. Grate in butter and mix with hands until most large strips are broken up. Pour in all milk and mix with a spoon until just combined. Dump onto floured surface and roll or pat out until about ½ inch thick. Cut with round cutter or knife into desired size. Place on baking sheet and bake at 425, until desired brownness, about 10-12 minutes.
Lemon Poppy Seed Scones
4 c all purpose flour
1 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 c butter (put in freezer for 5-10 minutes)
1 1/2 c milk (whole, not skim, 2% ok)
2 Tbsp lemon juice (about 1 lemon, add to milk)
zest of 1 lemon
1 egg (beat and add to milk)
3 Tbsp poppy seeds
Measure flour into large bowl. Add powder, soda, salt, sugar, zest, poppy seeds and mix thoroughly. Grate in butter and mix with hands until most large strips are broken up. Pour in all milk, egg, and lemon juice and mix with a spoon until just combined. Dump onto floured surface and roll or pat out until about 1/2 inch thick. Cut with round cutter or knife into desired size. Place on baking sheet and bake at 375, until desired brownness, about 16-20 minutes.
Cinnamon Butter
1 c butter softened
3 tsp cinnamon
1 tsp vanilla
3 tsp sugar
Mix in cinnamon and sugar to softened butter. Move to plastic wrap, form into log and refrigerate.
Cinnamon Scones
4 c all purpose flour
1 c sugar
2 tsp baking powder
1 tsp salt
3/4 c cinnamon butter (put in freezer for 5-10 minutes)
1 1/2 c milk (whole, not skim, 2% ok)
1 egg (beat and add to milk)
Measure flour into large bowl. Add powder, soda, salt, sugar, and mix thoroughly. Grate in butter and mix until it is the consistency of bread crumbs. Pour in all milk, egg, and mix until just combined. Dump onto floured surface and roll or pat out until about ½ inch thick. Cut with round cutter or knife into desired size. Place on baking sheet and bake at 375, until desired brownness, about 16-20 minutes.
Double Cream Vanilla Scones
4 c all purpose flour
1 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1tsp vanilla
3/4 c Greek yogurt
1 1/2 c heavy cream (mix with Egg and Sour cream)
1 egg plus 1 yolk (beat and add to milk)
Measure flour into large bowl. Add powder, soda, salt, sugar, and mix thoroughly. Pour in wet mixture and mix until just combined. Dump onto floured surface and roll or pat out until about 1/2 inch thick. Cut with round cutter or knife into desired size. Place on baking sheet and bake at 375, until desired brownness, about 16-20 minutes.
Sausage Gravy
1 lb. Edwards Surry Sausage (or other country sausage)
1/2 small onion diced
1/2 tsp sage (dry)
2 Tbsp butter or canola oil
Salt, 1 tsp + to taste
3 Tbsp all purpose flour
3 c warm milk
Sauté sausage in a small amount of oil until cooked through. Remove and let cool. Add butter, onion, salt, and sage to pan and cook until onion is soft. Add 3 Tbsp flour, stir in well and cook 2-3 minutes; add milk and bring to a slow boil to thicken. Crumble or dice sausage and return to pan.
All recipes courtesy of Beth Haskell of Kelsick Gardens in Gloucester, Virginia
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