Biscuits
- 1. valleystar.com Wednesday, April 13, 2016 C1 DelisDelis Comforting Biscuit Recipes(Some Sweet, Some Savory) S avory or sweet, as far as were concerned, theres no ailment a fluffy, buttery biscuit cant cure. Great for breakfast, lunch or dinner, these popular biscuit recipes will rise right to the top of your go-to comfort foods. valleystar.com WWWWWWWWWWWWWWWWWWWWWWWeeeeeeeeeeeddddddddddddddnnnnnnnnnesday, April 13, 2016 C1 nt a r p of These 3-ingredient biscuits are made easy with self-rising flour and coconut oil. Ingredients: 2 cups self-rising flour, store-bought or homemadehttp://www.gimmesomeoven.com/ how-to-make-self-rising-flour-recipe/ 1/4 cup coconut oil (solid, not melted) 3/4 cup coconut milk*, or any milk Directions: 1. Preheat oven to 425 degrees. 2. Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead. 3. Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet. 4. Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately. *I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can. 3-INGREDIENT COCONUT OIL BISCUITS (right) A different take on traditional biscuits and gravy,this easy breakfast casserole is a fun way to mix things up at the breakfast table. Ingredients 1 can large, flaky biscuits (such as Grands) 遜 pound ground breakfast sausage 3 Tablespoons flour 遜 teaspoon salt 遜 teaspoon black pepper 2 and 遜 cups milk Directions 1. Preheat oven to 400 degrees (F). 2. Prepare a small casserole dish (approxi- mately 7x10) with cooking spray. Set aside. 3. Open biscuits, and cut biscuits into quar- ters. 4. Layer half of the quarters in prepared pan. 5. Bake for 10 minutes. 6. Meanwhile, prepare gravy. 7. In a heavy skillet, brown the ground break- fast sausage over medium high heat until fully cooked. 8. Sprinkle the cooked sausage with 3 Table- spoons of flour. 9. Use a wooden spoon to stir flour into sau- sage until completely absorbed. 10. Lower heat to medium, and cook flour/ sausage mixture for 3-5 minutes, stirring fre- quently. 11. Add milk, and stir to combine. 12. Add salt and black pepper. 13. Stir frequently until mixture comes to a slight boil. 14. Taste, and adjust seasonings as desired. (I usually add more black pepper) 15. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not globby, it should still be slightly runny. 16. Pour gravy over the cooked biscuits. 17. Layer the remaining uncooked, quar- tered biscuits over the gravy. 18. Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so. 19. Serve immediately. 20. Enjoy! BISCUITS AND GRAVY CASSEROLE Perfect for breakfast on the run, this Sausage and Cheese Biscuit Recipe has all the goodness of breakfast combined into one jumbo biscuit that is tender and filled with flavor. Serves: 4 servings Ingredients 2 cups all-purpose flour 1 tablespoon baking powder 遜 teaspoon salt 1 teaspoon sugar cup butter 4 oz shredded sharp cheddar cheese 5 Jones Dairy Farm Maple Sausage Links(1/2 of a 7 oz package),cooked and chopped 1 cup milk 2 tablespoons melted butter Instructions 1. Preheat the oven to 425属F. 2. In a bowl, stir together the flour, baking powder, salt and sugar. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse meal. Stir in the cheese and the chopped sausage. Pour in the milk and stir just until it pulls away from the sides of the bowl. 3.Pour the mixture out onto a work surface dusted with flour. Knead just until it comes together - the dough will be sticky. Pat into a rectangle 10-1/2x7-inches. Cut into 6 squares. Place biscuits on an ungreased bak- ing sheet. 4.Bake for 13 to 15 minutes,or until lightly browned. Brush with the melt- ed butter. SAUSAGE AND CHEESE BISCUIT RECIPE Tender little biscuits with millions of flaky layers that melt in your mouth! Super easy and fast to make! Ingredients 8 ounces full fat cream cheese, soft- ened cup butter, softened 1 cup self-rising flour*, plus more for dusting Order Ingredients *To make your own self-rising flour whisk 1 cup of flour with 1 + 遜 tea- spoons baking powder plus 村 tea- spoon salt. Instructions 1. Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through. 2. Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour. 3. Place an oven rack on the high- est rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. 4. Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour. 5. Roll out to 遜-inch thick and cut with a 1 + 村-inch thick biscuit cooker. Place them on the baking sheet about an inch apart. 6. Stick the scraps together and make more biscuits. If you cant fit them all on the baking sheet refriger- ate and bake them in turns. 7. Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like. 8. Theyre best eaten fresh and warm! 3-INGREDIENT CREAM CHEESE BISCUIT