so take the time to make it taste good!

Posts tagged “flour

Drop biscuits – step away from the tube of glutinous goo.

Best drop biscuits

These are a very nice biscuit for breakfast.  My children like them with honey and my wife puts her strawberry freezer jam on them.  I like grape jam.  Every once in a while I will make biscuits and gravy for me and our oldest (we’re the only ones in the family that like it) and I will serve the gravy over these.  You can add some garlic powder and sharp cheddar to the recipe and have a delightful dinner biscuit.

Ingredients:

4 C AP flour

2 t Granulated Sugar

1 1/2 t Salt

4 t Baking powder

1 t Baking soda

2 C 1% Milk

8 T Butter, melted

8 T Butter flavored shortening (like Crisco)

Preparation:

The dough is tacky

  1. Heat the oven to 350 degrees and line two standard cookie sheets with parchment paper.  Use the parchment paper it works great for this recipe.
  2. Combine all of the dry ingredients in a medium size bowl – i like to use my Kitchen aid for this.
  3. Use the paddle attachment and cut the shortening into the flour.  Takes about 5 minutes and in the end you should have a grainy looking flour with flecks of yellow in it.
  4. Add the wet ingredients and use a rubber spatula to fold them into the flour.  Do not over mix the dough – it will get tough and your biscuits will be crusty and hard.  When you are done the dough will tacky.
  5. Use a 1/4 C measure that has been sprayed with food release oil (Pam) to scoop out the biscuit dough.  Drop the biscuits onto the parchment lined cookie sheets.  Keep 1″ – 2″ between the biscuits.
  6. Bake for 16 minutes; turning the pan half way through.  Tops will be light golden in color.
  7. Serve immediately.  They have a nice butter flavor so try them with honey or jam and hold the butter.

Treat yourself to good pancakes

Ingredients:

Light and fluffy

2 C AP Flour

1 T Granulated sugar

1 1/2 t Baking powder

1/2 t Baking soda

1/2 t Salt

2 Large eggs, @ room temperature

1 6oz Yogurt, banana flavored

Milk, enough when combined with the yogurt to make 2 C

4 T Butter, melted

Preparation:

  1. In a medium sized bowl whisk together the flour, sugar, baking powder, baking soda and salt.
  2. In another medium sized bowl whisk together the eggs, yogurt, milk and butter.
  3. Pour the wet ingredients into the dry and whisk until combined.  The batter should be lumpy, a smooth batter means that you have over mixed the batter and your pancakes will be tough.
  4. Let the batter rest 5 – 7 minutes before using.
  5. Cook on a 3000 griddle to a golden brown.