My best friend Greg gave me a great biscuit cookbook for a gift about 10 or 11 years ago. I read it like a novel, and I’m here to tell you it is a real page turner.
Short story, follow me for a moment. I recently was given a second biscuit cookbook, a 140 page treatise on the art of biscuit making. In his book the author referenced an author from the first cookbook and repeated her recipe, giving her proper credit of course. Intrigued, I reached for the cookbok, found the recipe and headed off to the grocery store at 5:00 am to buy heavy cream and buttermilk.
I preheated the oven to 475 degrees and started measuring the dry ingredients into my favorite stainless steel biscuit mixing bowl. After adding the wet ingredients I was spooning very wet dough onto a plate of flour, turning gently to coat, shaking off the excess flour best I could and placing the uncooked, drop biscuits side-by-side in a greased 8″ cake pan.
As I slide the cake pan into
Every end of term at my daughters’ kindergarten, finds us baking cheese biscuits for their festival. These are delicious, easy to make, light flaky mouthfuls of crunch, just like cheese straws only more fun, as you can use any shaped cookie cutter you like. We have pigs, bunnies, stars, moons, hearts, fish. They are the perfect answer to the dilemma of providing a treat snack for school feasts and festivals, that doesn’t break the school guidelines of minimising sugar but is still fun for the kids. They are also an essential item at birthday parties for my children. The last birthday had me frantically rolling and cutting out these cheese biscuits, in between trying to get a roast lunch on the table before the afternoon party. The original plan had been for the kids to do all the work, to keep them entertained and gainfully employed in the lull before the party, but the birthday girl was too busy playing with her new toys and the others too busy bemoaning the fact it was so long before their birthdays,
Belgian chocolate biscuits is the biscuit which is covered with creamy Belgian chocolate. The creamy belgian chocolate will be in different varieties such as milk chocolate, dark chocolate and also white chocolate. Because of the demand of the belgian chocolate biscuits there are belgium chocolate biscuits producers all over the world.
There are variety of belgian chocolate biscuits that you can taste at least once. Some of the varieties are
1. Amouretto Chocolate Biscuits
2. Diavola Chocolate Biscuits
3. Grand Biscuit Selection
4. Ophelia Chocolate Biscuits
5. Amandaggio Almond Biscuits
Belgium Chocolate Cookies:
Cookies when combined with the famous Belgian chocolates gives you the best taste. There are cookies available in the market with Belgian chocolate morsels. It may resemble chocolate chip cookies, but instead of the regular chocolate as the cookie morsels, Belgian chocolates are used.
You have to expect that cookies with Belgian chocolate as morsels may be on the expensive side. However, just like purchasing Belgian chocolates, you can be sure that after tasting a Belgian chocolate
Creamy chicken and herbed biscuits sound good right about now. This is the perfect recipe to make at home or take to any social event.
Recipe for Creamy Chicken and Herbed Biscuits
What You Need
- 2 ½ cups buttermilk baking mix
- 1 teaspoon thyme
- ½ teaspoon tarragon
- 2/3 cup milk
- ¼ cup butter or margarine
- 1 ½ cups sliced carrots
- 1 pound boneless chicken cubes
- 1 ½ cups sliced mushrooms
- ¼ cup flour
- 1 can chicken broth 13 ¾ ounce
- ¾ cup milk
- 1 ½ cup green peas
- 1 teaspoon thyme
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon tarragon
How to Make It
Prepare a large round baking deep-dish pan by lightly applying cooking spray and then set aside until needed.
Preheat oven to 450 degrees Fahrenheit.
Prepare the biscuits according to the directions on the label for making rolled biscuits. However, before adding the milk to this dry mixture, you will stir in the 1 teaspoon thyme and the ½ teaspoon tarragon until well combined. Add the 2/3 cup of milk and then work to form dough.
Lightly sprinkle some flour on a clean dry surface and then roll out the dough on the floured surface. Roll out to a thickness of about
Because it produces a flush and surprisingly strong joint, biscuit joinery is becoming one of the most common methods of wood joinery in the woodworking industry. Despite the relative simplicity of the process, though, there are a few trade tricks that will ensure your joinery process and subsequent biscuit joints are more efficient and professional. Incorporate the following ten tips and fast become a better biscuit joiner.
Better Biscuit Joinery Begins With These 10 Tips:
1. Before You Cut, Test-Cut
Of course, practice makes every performance more polished and while it’s good to accumulate experience, it is also important to remain humble in the face of your project; it is important to practice and analyze a cut before pouncing directly upon your workpiece. Accordingly, you should perform a test-cut in a scrap section of your working material. This allows you to gather a better feeling for your workpiece and presents an opportunity to plop a biscuit in that practice slot. This ensures you won’t encounter any surprises, jaw-droppers or knee-slappers when you engage the actual workpiece.
2. Dig a Little Deeper
To allow a little room for your biscuit to grow on and to
There are many different choices you have when it comes to finding the perfect biscuits and gravy recipe. You might go for a classic southern style, or in some cases you might head down south of the border. The flavor choices you have are certainly endless. However, when you want to change things up and head west, you might consider looking at this delicious offering from California. It offers some of the flavor and uniqueness of the area with just a hint of the old classic favorite.
While you will find that a traditionalist might have their jaw drop looking at this California biscuits and gravy recipe, there will be little doubt that they taste amazing. In fact, you are almost certain to find that this recipe will bring a smile to the face of everyone in your family. You can of course mix and match ingredients you like to adjust the final offering to meet the taste of your family and others that you will be serving this meal to.
You can choose to serve this for either breakfast or dinner, because of how hearty it is. Of course, there will be nothing like serving
The Green Biscuit is a hockey training puck that is designed to slide just like a regular hockey puck does, but on rough surfaces like pavement and asphalt. The GB has a very unique design that helps it slide on rough surfaces without flipping over. The puck is made up of two pieces of green plastic that are separated by three bolts. The bolts have rubber spacers that help reduce vibrations.
Benefits of the Green Biscuit
- Slides smoothly across rough surfaces
- Does not flip up often like other hockey training pucks
- Feels and handles a lot like a regular hockey puck
- Great for stickhandling and passing
- Gives a puck like feel off the ice
We tested the GB out at an outdoor hockey rink and we were pleasantly surprised! We practiced stickhandling and passing and it felt a lot like a regular puck does on the ice. It slides nicely, and reacts a lot like a hockey puck on the ice. We practiced toe drags, every type of pass, and even saucer passes. After putting it through a series of tests we definitely recommend it! We took a bunch of pictures and a video to include in our review
In the south, learning how to make biscuits is more of an art form than just another recipe. Many people in the south pride themselves on being able to make the fluffiest, butteriest biscuits known to man – and guard their secret recipes with their lives.
Even though the great taste of this classic southern staple might lead a person to believe biscuits are a very complicated thing to make, they are actually fairly simple to prepare. The ingredients are nothing too obscure. The average person living anywhere in the world probably has flour, vegetable shortening, and milk on hand.
So, what is the big deal? Why does the taste of biscuits vary so much depending on who makes them? Even though the ingredients are similar, not everyone mixes them up the same way. Some people sift their flour first, while others simply dump it in the bowl. Some people attempt to blend their shortening up with the flour using a pastry cutter, while others might use a fork or blend them with their fingers.
In addition to the variances regarding how biscuits are made, not everyone cooks them in the same types of pans
In the new South each morning brings the roosters wake up call. This is shortly followed by the thunder of millions of cans of store bought biscuits slamming onto counter tops to open them. I won’t dignify the result of that labor with the name biscuit because while it may be bread, a good biscuit it isn’t.
This article will show you just how easy it is to make delicious cheese biscuits for breakfast. The process requires a little bit of work and a little bit of paying attention to details so that the result makes a breakfast your family will love.
- 3 cups all purpose flour sifted
- 1 stick butter ( 4 oz.) (keep it cold)
- 3 T baking powder
- 1 1/2 tsp salt
- 1 tsp baking powder
- approximately 1 cup buttermilk ( not low fat)
- 1/2 cup finely shredded cheddar cheese
- 2 T melted butter
First turn on your oven to 450F to preheat. In a large bowl mix dry ingredients with a whisk. Using a pastry cutter blend the stick of butter into the flour thoroughly. When you are finished it should have a slightly mealy consistency. It is very important that the
There are many types of biscuits. These include wafers, digestives, crackers and chocolate. Chocolate biscuits are a favorite among children. If you want to make these then get a recipe from among many biscuit recipes available. One easy biscuits recipe for making these will get the biscuits ready very quick.
It is a known fact that chocolate biscuits perk up your mood. If you are feeling sad, love yourself with one or two of these and the blues will be gone. If you decide to go with something extra delicious, make them Belgian chocolate ones. They may be a pretty penny but your tongue will thank you for it.
Belgian ones are covered with creamy Belgian chocolate. It could be white chocolate, milk chocolate or dark chocolate. You will find makers of these delicious products around the globe.
Chocolate biscuit cakes are easily made and tasty. They can also be made without baking and with minimal heating. When you get all the recipes for biscuits in hand, you may not know which one to use. In such instances you could flip a coin or go with your gut. Most of the available recipes are good
For people who make homemade dog food, who doesn’t want a healthy biscuit recipe, so they can give their dog a healthy treat? Every dog owner loves to see their canine companion taking a treat and thoroughly ravishing it quickly, ignoring all outside activities to the singular purpose of devouring the treat given.
Only one question needs to be asked. Do you know the ingredients of the treat that you have just given your dog? If you have given your dog a commercially produced treat, then the answer is no. Dog food manufacturers do not have set guidelines on what they have to put on labels of dog food or dog treats. Do not misunderstand me, there are rules and laws they have to follow, but the rules and laws are so vague that manufacturers “confuse” customers by breaking down the parts of ingredients so that when reading the label, the ingredients do not look too bad. The manufacturers do not have to include anything on the label that does not make up 15% of the total volume.
When something like corn is included, they break it down to its various parts such as corn meal,
Scrambled Egg Biscuits
1 pk biscuits (I use premade biscuits found in the dairy case)
1/3 cup Half/half, (can use coffee cream, milk whatever you have on hand)
Meat (chopped up) optional such as Precooked sausage link, pre cooked bacon, pepperoni
1 ½ cups Cheddar cheese
Salt & Pepper to taste
-Take 1 biscuit and flatten out to cover bottom of muffin pan (it should go up the sides just a little). Do this with the rest of biscuits.
-Take a palm size scoop of cheese and put on biscuit.
-Scramble the eggs, cream, salt & pepper to taste. Pour over cheese & biscuit.
-Top with bits of Meat if desired.
Bake in preheated 400 degree oven for 20-25 minutes or until brown. Scoop out with spoon. Enjoy!
1 pk Biscuits
1 Can Chili
2 cups Cheddar cheese
-This is optional but I put a little cheese in each muffin pan first.
-Take 1 biscuit and flatten out to cover bottom of muffin pan (it should go up the sides just a little). Do this with the rest of biscuits.
-Then put ¼ c of
Making your own biscuits from scratch is a fun and easy process and you can then enjoy them alone or for complementing a number of interesting dishes to create an entire, rather filling meal.
In the country of England, biscuit is the word used to describe cookie but in most other parts of the world, biscuits are circular shaped, flaky breads that usually feature a rich buttery taste. Biscuits can take the place of sliced bread or rolls and they can be topped with a wide variety of tasty ingredients.
Biscuits are typically about an inch or two thick and approximately two to four inches around in diameter. Made from a biscuit mix, all purpose flour, self rising flour, or wheat flour and leavened with baking powder, biscuits can be perfect as a side dish for lunch or dinner when topped with gravy or sauce. In addition, for breakfast or brunch, top biscuits with butter, jams, jellies, or marmalade.
When it comes to making biscuits, the dry ingredients should be stirred well to mix thoroughly and if butter is called for in the recipe, it should be used cold. Always handle the dough gently and
Biscuit to be cut after baking
1. Utilize a suitable baking tray size. The biscuits may become too thin and easily burned if the baking tray is too large. If the baking tray too small, the biscuit will become too thick and hard to bake.
2.When the edge of the biscuits is dry, briefly separate it from the baking tray and lightly press the biscuit’s surface. If it leaves a slight making, this means the biscuit is nicely baked. Finally, pierce the centre of the biscuit with a bamboo.
3.Unless the recipe requires the biscuit to be cut into pieces when it’s still hot, the baked biscuits should be left to cool on the wire rack before cutting them into small pieces. Soak the cutter in hot water before cutting the biscuit to ensure a neat cutting edge.
4. Spread aluminum foil on the baking tray before baking the biscuit to ensure that it’s easily to remove from the baking tray without damaging its shape.
Cutting Biscuits With A Mould
1. A small amount of dough should be used at each time to obtain the optimum thickness more easily. The remaining dough
If biscuits and gravy are a favorite breakfast treat, then nobody has to sell you on the idea of baking biscuits in the morning.
We’re not talking about those that originate in a refrigerated tube, of course, but the real thing, made from scratch. The smell of such delicacies baking in the morning can rouse a reluctant kid out of bed on school mornings.
But most people don’t need another time sucker in their morning routine, nor in the dinner routine, when a quick side dish to go with a stew, chowder or soup is required.
What you do need is a quick, easy way to make biscuits, pancakes, waffles and more. While there are numerous mixes on the market, they may be little more than flour, salt, baking powder and water. It’s easy to make your own biscuit and pancake mix out of ingredients you know will provide healthy, solid nutrition.
In the U.S., a biscuit is a small form of bread made with baking powder or baking soda as a leavening agent rather than yeast. Biscuits, soda breads and corn bread are sometimes referred to as quick breads to indicate they don’t
Warning: Biscuits are not health food!
There’s nothing more Southern than homemade biscuits and while seemingly simple, scratch made biscuits are often difficult to master. It took me many, many years and multiple pans of sub standard biscuits before I could achieve consistency. Here’s how I do it and the tips I’ve learned along the way.
- Self Rising Flour
- Extra Rich Buttermilk
- Animal Shortening, Butter or Coconut Oil (no vegetable shortening or vegetable oil)
In most foods, choosing the ingredients is key to success. Biscuits are no different. Biscuits are not health food, so don’t try to use health food ingredients. It is possible to use vegetable oil and low-fat buttermilk, but your results will be sub standard. Don’t use vegetable shortening. Vegetable shortening contains partially hydrogenated oils which are chemically produced in factories and are completely un-natural to the digestive tract and other parts of the body. Also, vegetable oils begin to burn at temps above 325 F. Animal fats and tropical oils can endure the much higher temperatures at which you will cook your biscuits.
Preheat your oven to 375 – 450 F. The exact temp depends on how fast
One secret to making flaky perfect biscuits is thoroughly blending or cutting in the shortening and other dry ingredients. A pastry blender, which breaks the shortening into little lumps, works great for working the shortening in. And if you don’t have one you can always pull two table knives in opposite directions through the flour and shortening or you can do like my Grandmother did and use a fork.
For evenly browned, picture perfect biscuits, roll or pat your dough out to an even thickness. You’ll want to dip the biscuit cutter in flour for each biscuit to cut cleanly through the dough with out sticking, being sure to push the cutter straight down through the dough. Don’t twist as you cut or the biscuits will be uneven. And you want to cut the biscuits as close together as possible.
If you don’t have a biscuit cutter use the open end of a small glass to cut your biscuits out. You can use larger cookie cutters to cut biscuits out for fun biscuit shapes. After cutting as many biscuits as possible, lightly press the scraps of left over dough back together and you
Biscuits can serve as the most convenient breakfast or snack item every time you are hungry. Just tear open a pack of biscuits and start munching on those delicious hard breads. You can munch on them while you are walking to school or when you are at work. They serve as an excellent alternative if we are unable to have a complete meal.
Remember when you were a kid, nothing tasted as delicious as dipping biscuits in hot tea and eating them or separating two cream biscuits and licking the cream off. Well, that’s the wonder of biscuits. They come in so many varieties that we can never get tired of eating them. They can be raised with baking powder or soda and can be referred to as bread or soft cakes. The flavors, types, shapes and sizes of biscuits are limitless. As they can be bought from almost anywhere and even be baked at home, they do not fail to entice people from all age groups to consume them.
Biscuits are believed to have gotten their name from the Middle French word for biscuit which is bis which means twice and coquere which means to
Meringues are among the ideal options for desserts. These sweat treats are very easy to make and can be used in combination with various other ingredients to create great desserts. Meringues can be of different types, like, Italian, Swiss, French, etc. You may prepare the one you like, if you know the right methods.
Tips for Making Meringues
Before starting with meringue recipes, there are some basic factors that you have to keep in mind. The following are some guidelines that will help in making proper meringues.
You must avoid humid and rainy days for making meringues. This is because, moisture will spoil its crispiness, as sugar absorbs moisture from the air. Even the utensils you use for mixing the ingredients must be completely dry and free of grease. Avoid plastic ones as they have the tendency to retain grease. You may go for utensils made of copper, stainless steel or glass. The eggs you use must be fresh as this reduces the chances of breaking the yolks, while removing the whites. Fresh egg whites can also be whisked better. Make sure to bring the egg whites to room temperature, before whisking them.
Easy Way to Make Meringues