Easy Buttermilk Buscuits

Here they are! I finally found an (easy) and doable recipe for biscuits, the American kind. You know, the ones you get for breakfast in the States, the ones our mothers or grandmothers made at the crack of dawn every morning.

I gathered up the gumption to make them while reading a John Grisham novel, A Painted House. It's a fabulous read and nothing to do at all with law and wire transfers. Grisham works his magic by taking you back to rural Arkansas in the early 1950's. I highly recommend the read. This was my second read through it, soaking up the homemade cooking going on throughout the novel.

I'm not much of a bread-maker. I love bread, a carbaholic if you like but living in France has transformed my desire to rise (full pun intended) early in the morning to have fresh bread baking with my first cup of coffee. (The coffee's important, along with freshly baked anything in the morning to accompany it!).
I also thought that biscuit-making would be difficult, laboring over dough, getting the hands really sticky and flour all over the kitchen. Not so! In fact, this recipe calls only for three ingredients: self-rising flour, butter and buttermilk. (Hold your tongues you ex-pats living abroad, buttermilk can be made with 1 tablespoon lemon juice in 8 oz/250 ml of milk.) And the French do have self-rising flour, farine pour gateaux, though the word gateau is very vague meaning anything from crackers (gateaux aperitifs) to cookies to big, fluffy (North) American wonders.

I decided that if women were making these babies daily back 50 or 60 years ago (and counting) and doing so for breakfast, a time of the day that the least amount of cooking time is desired and every day or so that they couldn't take that long to prepare. Very true. Mix the flour with the buttermilk until you can form sticky balls, roll in butter and snuggly assemble in baking dish. If you have an iron skillet, even better. I don't and used as you can see a simple pie dish. Not problem.

Baking time requires 15-20 minutes but in a really, really hot oven. I was advised to bake at 450°F, that's pizza oven hot. I worked it out to a nice 230°C. I must try again with a more generous rolling in the butter bit.

Serve hot, straight from the oven. You will be greatly rewarded with the smiles and excitement the smell of these baking mamas will have on family and guests. The children and French husband knew exactly what to do when I pulled them out of the oven and called them in for a late breakfast: butter, maple syrup and bacon strips, fried to a crisp. With a fresh pot of coffee it was the best breakfast we had had since our last trip to the States.

Easy Buttermilk Biscuits

2 cups (300 g) self-rising flour
1-2 cups (250 ml - 500ml) buttermilk
pinch of salt
butter

Preheat oven to 230°C / 450°F. Place flour in large mixing bowl, begin adding milk in increments until dough is soft and elastic but not sticky (you may add a bit more flour if needed). Work the dough for several minutes right in the bowl (this will help in the rising of the biscuits during baking time). Place metal baking dish or iron skillet in oven to warm it up. When dish is hot, remove from oven, butter and pinch off tennis ball-size balls of dough, roll in butter and place in buttered baking dish or iron skillet.

Woodworking Projects Need Wood Biscuits

Wood biscuits - you might not find them on your dinner table, but for a woodworker, they can be almost as important as the food. In a nutshell, wood biscuits are oval shaped discs that woodworkers insert using a special tool called a biscuit joiner. The biscuits are designed to take the place of old fashioned wooden pegs, and they are more durable and easier to use.

Using Wood Biscuits in Woodworking Projects

Sometimes, in woodworking, two pieces of wood are simply joined together using a coating of wood glue. This is fine and dandy, but in some cases, it is not enough. Wood glue won't work if the two pieces of wood need to bend on an angle, and the wood glue won't stand the test of time on a piece that is going to get heavy use. So while wood glue is perfect for woodworking projects that are decorative, when undertaking a functional wooded project, like the building of furniture, wood glue alone is not good enough to get the job done.

For sturdier work, you need wood biscuits. Wooden pegs were used in early woodworking to join two pieces of wood, but these could be difficult to work with. The pegs and the holes were cut at different times, meaning that they often didn't fit quite right. Further, unless you had a lot of time on your hands to cut pegs for every project, you have to buy them pre-cut, which means you had to waste valuable time trying to cut holes to match the pegs - holes that might have to be made bigger that you had envisioned them because you could only find large pegs. Last but not least, while wood pegs were stronger than plain old wood glue, they still could give up under every day wear and tear, which is a big problem for functional woodworking projects.

Wood biscuits address this problem. First of all, they make putting the two pieces of wood together much easier. The so called biscuit joiner cuts the hole in your board exactly to match the biscuit is it is going to join, so there is no more fiddling trying to get things to match up just right. All you have to do then in push the two pieces of wood together so that the biscuit joins them both and you are all set.

The additional bonus of going with biscuits is that they are significantly stronger than both glue and pegs. If you are building furniture in particular, wood biscuits are must have woodworking tools. Your woodworking projects will be easier to build and will last longer with wood biscuits.

Kid-Friendly Bird Feeders

Birdhouses can attract birds to your yard. As long as you do not have any fruit trees that you want left alone, attracting birds can be a great activity and even an educational opportunity for your children. Kids love to watch how birds get their food, interact with each other, and of course fly. With a few simple materials (including things that you may have just thrown away) you can make a birdhouse that is irresistible to the neighborhood birds.

Milk Jug Birdhouses

Milk containers and milk gallon jugs make for excellent birdhouses because the manufacturers of these containers have already done most of the work for you. You can choose whether you want to make a birdhouse out of a paper container or a plastic container. Using a gallon jug is practical because a plastic jug stands up better to the elements than does a paper container. To make a gallon jug bird house all that you need to do is to cut a slit around one third of the bottle and then make another slit about 5-6 inches above. Cut out the portion of the container between these two marks. The gallon should look like a big bite was taken out of it. With the lid on the gallon container facing downward, fill the jug with birdseed just below the cut mark. You can set the gallon jug bird feeder on branches towards the inside part of the tree, or drill holes to attach a string from which the bird feeder can be hung.

Homemade Birdseed Biscuits

For those who love baking, this craft is a must. You can make a special treat for all of your new bird friends by making them birdseed biscuits. To make birdseed biscuits, you will need 2 cups biscuit baking mix, 1/2 cup cold water, 2 tablespoons margarine, 2 tablespoons sesame seeds, and 2 tablespoons sunflower seeds. Start by preheating the oven to 425 Fahrenheit. Form a soft dough with baking mix and water. Roll out dough to 3/4 inch thick and cut it into shapes with cookie cutters. Punch a hole in the top of each cookie using a straw. Melt the margarine and brush over dough. The melted margarine will serve as a type of paste for the seeds and nuts. Sprinkle the seeds and nuts onto the dough and press them in firmly with a fork. Bake for 15-20 minutes or until light brown. Allow the birdseed biscuits to cool and then thread brightly colored ribbon through the holes. Hang your birdseed biscuits in a tree for the birds to enjoy. This craft is also a great one to use around Christmas time (in warmer climates where the birds have not flown south) as the biscuits look very much like Christmas tree ornaments.

Pinecone Bird Feeder

To make a pinecone bird feeder, you will need a pinecone, some string, peanut butter and birdseed. After looking through your yard or a local park for the perfect pinecone, take it home and begin coating it with peanut butter. Creamy peanut butter is generally easier to work with but crunchy peanut butter will also work. Once you have coated the pinecone with the peanut butter, roll the pinecone into the birdseed or place the pinecone in a re-sealable bag with birdseed and coat it well. Tie the string around the top portion of the pinecone and then use the remaining length of the string to tie the pinecone bird feeder to a tree. There is no need to clean up the pinecone after the birds have eaten the seed, but you may want to make sure that the string finds its way out of your tree. Clean-up couldn't be easier!

Maltese Recipes

Malta is a Mediterranean island that lies between Italy and North Africa. The country is home to a Mediterranean cuisine which is influenced by the cuisine of Italy as well as that of other countries.

Some of the most popular Maltese recipes include:

* Minestra - A vegetable soup that is usually eaten during the Winter months, and is frequently eaten with crusty Maltese bread ("hobza").

* Soppa ta' l-armla - A thinner version of minestra, but with the addition of small balls of sheep-milk cheese ("gbejniet") and raw eggs. The name of the dish means "widows's soup", and derives from that fact that it was traditionally donated to poor widows living in Maltese communities.

* Kusksu - Another Maltese soup. Kusku is made from chicken stock, and contains pasta beads, broad beans, onions and tomatoes.

* Brodu - A beef or chicken broth, also containing some vegetables, usually served with pasta.

* Qargha Baghli - Marrows stuffed with ground beef and parsley. They can be baked or put into soup.

* Aljotta - This is a Maltese fish and tomato soup, flavored with garlic and herbs, which is frequently served with rice.

* Bragjoli - A mixture of breadcrumbs, bacon, eggs and cheese, wrapped in a thin slice of beef.

* Fenkata - Rabbit casserole.

* Laham taz-ziemel - Stallion (horse) meat with white wine sauce.

* Kapunata - Similar to ratatouille, and eaten hot or cold, kapunata can even be used as a pizza topping.

* Bigilla - A bean dip made from mashed broad beans. It is seasoned, and may be flavored with chilli.

* Ravjul - Similar to ravioli. The pasta may be filled with ricotta and parsley or spinach, or with ground meat. It is usually served with a tomato sauce and topped with cheese.

* Mqarrun il-Forn - Bolognese sauce and egg served over macaroni, and topped with a layer of grated cheese or bescamella (white sauce). Bacon and/or peas may be added in some versions of the recipe.

* Timpana - Baked macaroni ("mqarrun il-forn"), with added ground beef and hard-boiled eggs, encased in a pastry crust.

* Ross il-Forn - A baked rice dish, similar to Mqarrun il-Forn, but with curry added.

* Lampuka - White fish, pan-fried, oven-baked with tomato and white wine, or made into pies.

* Zalzett tal-Malti - Maltese pork sausages. There are several varieties, some of which are eaten fresh, others of which are dried.

Malta is also home to a variety of interesting desserts, including several interesting pastries such as imqaret (a date-filled pastry), and pastizzi (pastry with ricotta), a variety of biscuits including figolla (almond biscuits, often made into interesting shapes), and Pudina ta' l-Hobz, which is a type of bread pudding.

The Story of Our Southern Biscuits (And The Recipe)

I was in the kitchen today with my mother-in-law (who I like very much J) and she was making homemade Southern biscuits (which I LOVE very much!!) She makes them from scratch...not out of a box....which is quite amazing me to. I am great with taking a package out of the fridge, popping it open and putting biscuits on a cookie sheet or adding some oil and water to some kind of flour mix. So, I asked her how she learned to make the biscuits that way and if they were always so good.

My mother-in-law was born in Washington State but her mother was born in Alabama. This is where their Southern Biscuit tradition was born. She said that the key to the recipe is to use only White Lily flour and to sift it. I don't even think that I own a sifter so if I am to master the biscuit making technique I will have to purchase one J Good thing that I live in Virginia because at least I can get my hands on the right flour.

When I asked her if she had always been so good at making biscuits, she had to chuckle. She said that when she was first married (35 years ago) she set out to make her husband her first batch of homemade biscuits. As they sat down to dinner, her husband said "I never knew that people actually made their own soda crackers." At least she can laugh about it now!!

I guess that every wife has a story like that to tell. What I love about all this is that I get to be a part of a tradition that is now going on 5 generations deep. It is so important to me that I have these things to pass on to my children. So, here is our family recipe. I hope that you will enjoy it and pass it on to others that you love who love biscuits. I am pretty sure that you can use whatever flour you have handy J Just remember to sift.

White Lily (Nash Family) "Light" Biscuits

Preheat oven to 500

2 cups White Lily Self Rising Flour

-sift 2 cups of flour onto a piece of wax paper.

-use a spoon to fill the measuring cup back up with the sifted flour

-resift the flour into the mixing bowl

-you will end up with extra flour after refilling the 2 cups

1/4 cup of shortening or butter - it works best if it is COLD!!

2/3 to 3/4 milk or buttermilk (more southern)

Spray: Backing sheet or cake pan lightly with cooking spray

Measure: flour into bowl (spoon into measuring cup)

Cut in: shortening until mixture resembles coarse crumbles

Blend: in enough milk until dough leaves the sides of the bowl

Knead: gently 2 or 3 times on lightly floured surface

Roll: dough about 1/2 inch thick. Cut without twisting cutter

Place: on pan (1 inch apart for crisp sides or almost touching for soft sides)

Bake: for 8 to 10 minutes or until golden brown. Brush top with melted butter if desired.

Makes: 12 - 2 inch biscuits

Enjoy!

Really Inexpensive and Easy Recipes - Biscuit Hamburger Bake, Spoon Bread, and Pink Flannel Hash

With so many people out-of-work and almost all of us watching our finances, inexpensive family meals are becoming more and more important. Here are some old-fashion recipes that offer you meals that are easy, inexpensive yet tasty. These recipes should be a hit with the whole family while saving you money on your food budget. Biscuit Hamburger Bake is quick, easy, inexpensive, and has meat, vegetables, bread, and dairy all in one dish. Spoon Bread is an old recipe from Tennessee for a cornbread type bread baked in a casserole dish. Pink Flannel Hash uses tuna, potatoes, eggs, etc for a quick, inexpensive meal. So take heart, and give these recipes a try to help you save money on your trips to the grocery store.

BISCUIT HAMBURGER BAKE

This recipe is from an old community cookbook in Southern Indiana where I was born and raised.

1 lb ground beef
1/2 cup chopped onion
1 can condensed Vegetable Soup
1/2 tbsp oregano
dash of pepper
1 can refrigerated biscuits
1/2 cup sour cream
1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees.

In a large skillet, cook ground beef with onion until meat is browned and onion is tender; drain well to remove fat. Stir in the can of soup, oregano, and pepper; heat to bubbling. Pour mixture into a 2-quart casserole dish that has been buttered. Top with the biscuits. Bake at 400 degrees for 15 minutes. Remove from oven. Spread the sour cream over the biscuits then top with the cheese. Return to the oven and bake another 10 minutes.

SPOON BREAD

This is an old Tennessee hills recipe.

2 cups white corn meal
2 1/2 cups boiling water
1 1/2 tbsp melted butter
1 1/2 tsp salt
2 egg yolks, beaten
1 tsp baking soda
1 1/2 cups buttermilk
2 egg whites, beaten

Preheat oven to 375 degrees.

Add corn meal slowly to boiling water. Let stand for 3 minutes. Add butter to the corn meal mixture. Stir in salt, egg yolks, baking soda, and buttermilk. Fold in the egg whites and turn into a greased baking dish. Bake at 375 degrees for 40 minutes.

PINK FLANNEL HASH

This old recipe was a clipping I found in a box of my late mother's recipes. I have no idea where this clipping originated.

1/3 cup butter or margarine
1 cup chopped onion (1 large)
2 cups finely chopped red bell pepper
1/2 tsp Tabasco sauce
2 cups Idaho frozen southern style hash brown potatoes
1 can (6 1/2-7 oz) tuna, drained and flaked
4 eggs

In a large skillet melt butter; saute the onions and peppers until crisp tender. Stir in Tabasco sauce and potatoes. Cook over medium heat, stirring often, until potatoes are tender and golden (about 15 minutes). Stir in tuna. Make four wells in potato mixture; break one egg into each well. Cover and cook 3 to 4 minutes or until eggs are set. Garnish with fresh parsley.

Serves 4.

Enjoy!

How to Create Healthy Dog Biscuit Recipes

If you're looking to have more control of your canine's diet, a good place to start is with a few solid dog biscuit recipes. Dog biscuits found in commercial stores are notoriously full of fillers and unnatural materials that may harm your dogs long term health. But making them at home can be just as bad if you're not familiar with proper dog nutrition.

Making homemade dog biscuits is a lot like making homemade granola bars. The only problem is that dogs aren't animals raised to eat grains. The roughage they're used to getting is in the form of grass. We need to utilize this natural diet if we're going to form proper dog biscuit recipes.

Instead of using something like oatmeal to bind your dog biscuit together, try natural wheat germ flour or rice flour. Along with a beaten egg for protein, these natural flours will keep the biscuits together in a solid cookie shape.

But what do you put in your biscuits for flavor?

Well, meat is always a good option. Left over gravy and table scraps put through the blender can make excellent flavoring and give your dog some much needed calcium.

And it might sound gross to us, but a really good homemade dog biscuit recipe will include some fresh bone marrow. Marrow is soft and an excellent source of protein for animals. Best of all they absolutely love the taste which is perfect for even the pickiest of animals.

Remember as well to steer clear of veggies for the most part. While they are good for humans, puppies need them only in moderation. Remember that your puppies natural diet wouldn't have potatoes or broccoli.

A Healthier Recipe For Red Lobster Biscuits - Can it Be Done?

The reason that the recipe for Red Lobster biscuits is so popular is pretty obvious. The biscuits are simply delicious! Some people, however, don't see this as "a good thing". Some people seem to think that anything that tastes that good has to be bad for you! So, they assume that the recipe for Red Lobster biscuits is not for a healthy recipe choice. The truth is, this thinking is not entirely correct. It's really not that hard to modify the recipe for Red Lobster biscuits, and make the biscuits more appealing to the health conscious.

Probably the most offensive ingredient found in Red Lobster biscuit recipes is the actual biscuit mix. This is because it is often the source of white flour, which is a source of excess carbohydrates. For this reason, it is assumed that biscuits are a poor choice for those on a diet. This doesn't have to be the case, as there are different types of flour have less of an impact on one's blood sugar. For instance, simply using unbleached whole grain flour instead of white flour would have a significant impact. Instead of providing "bad" carbs, the unbleached flour would provide carbs that do not adversely affect blood sugar levels. Of course, you can always buy modified, low carbohydrate mixes and substitute them in your recipe for Red Lobster biscuits. This mix will also limit the affect on blood sugar and make the biscuits more health friendly.

In the same way, a number of ingredients in the biscuit mix can be tweaked or substituted as well. Whole milk is a major ingredient in a recipe for Red Lobster biscuits and one can easily reduce fat and calories by using low fat milk, skim milk, or even soy milk. Yes, this will modify the taste slightly but this should be expected. All four of those milk products have distinct flavors. However, the slight difference in taste will not be so drastic that the recipe for Red Lobster biscuits will be unrecognizable.

Butter is also a major ingredient in a recipe for Red Lobster biscuits. Some people avoid eating butter because of its high fat and calorie content. Without butter, however, you can not make Red Lobster biscuit recipes. This really is not a problem because there are a number of low fat butter products and butter substitutes out there as well. There is even a healthy "yogurt butter" substitute on the market as well. So, if the inclusion of butter into the recipe for Red Lobster biscuit recipes is a concern, don't worry. There are a host of substitutes out there for traditional butter.

Yes, there is such a thing as a healthier recipe for Red Lobster biscuits. This is obviously a good thing because it brings these classic biscuits to those who prefer a more natural biscuit. Now, that's "a good thing".

Italian Bakery

Bakeries are found in abundance throughout the world. The conditions are usually found in bakeries in the cake, cream puffs, cookies, crackers and other snacks. However, the Italian bakery oven that produces a sort of a variety of delicacies is in addition to the brackets.

The cannoli is the voice signature of the Italian bakeries are called, with a shell of fried pastry filled with ricotta sweet wine and fresh cream chocolate filling. The Napoleon is another three-layered crisp pastrywhich is filled with Bavarian cream and then iced with chocolate and nuts. Another gem is the sfogliatelle Italian, which literally means "whole." It is a crisp shell filled with ricotta baked with candied fruit inside. ladylock Ladylocks is a bowl filled with vanilla cream and a cherry in the center. These are just some of the various products, which are found in Italian bakeries.

Along with the pastry, you can try different creamSweet as the cream of banana cream pie, Dutch apple pie, banana cream and meringue pecan fudge. Another favorite is of course the pizza. This is usually easy to do, as it uses a common base for the pizza, the pads are the parts where you can use our imagination to produce exciting and delicious pizza!

Italian cookies are usually sold by weight. There are several types of cookies that are located here, which are very similar to our assortment cookie. But in the case ofItalian cookies, you may be little more than two dozen cookies in a choice of a pound of biscuits. In principle, the same things Italian Food is served in a traditional bakery products, with little variety. You do not have to go to Italy - often, an Italian bakery is required to be displayed in your town!

Bake homemade bread - is not as difficult as it seems

In a world of instant mixes, frozen dinners and fast food, the simple pleasure of baking was almost forgotten. From early childhood I have pleasant memories of my mother and grandmothers and bread and leavened bread, sandwiches on hearty meals of sweat bread to desserts. baking bread, such as sewing, crochet, knitting, and is rapidly lost into art, but the truth is that the dough does not last much more than cooking a mix of bread.

Hmm, justYeast bread! The fragrance filled the entire house, all the smells of the kitchen, hoping that a piece of hot, follow butter, bread yeast. As long as I remember the smell of bread has been a reassuring sign of home.

There are many things that come to mind when I think of bread my grandmother's stories of times when the bread and cheese, or worse, water and bread, all that was available to eat were the five Jesus blessed the bread and fed5,000 men (women and children were not counted), the unleavened bread of the memory of the place of Christ, sacrificed for the world to have peace with God, the bread and butter toast in the oven on a cold winter morning, the first Once I punched down the dough, then baked and served for my new husband. . . So many things come to mind that I have a full, bright morning just thinking about and enjoy the aroma of bread to rise, and bake. Even bread dough(Bread with yeast or a combination of baking soda and buttermilk instead of sour dough yeast), like my mother's corn bread with warm brown (Pinto) beans, served to give a feeling of home and belonging .

grocery stores have long sold cake mix boxes on their shelves (I confess that I had occasion to one of them.). For some time they also have different types of bread mixes, biscuit mixes, cornbread mixes, and sells frozen yeast rolls. While these are generally in order,not only has the atmosphere of your home by hand, fresh bread. The variety of pre-, brown-in-the-oven.

Think you do not have time to bake bread? It 's true that bread yeast will take some time to finally get to do many recipes for bread is not much, if anything, more of a mix. For example, use a mix of corn bread, open the package and pour it in the bowl, egg, oil and milk. Order from zero, is the measure of corn bread, flour, salt to make the corn bread, andThe baking soda into the bowl and then add eggs, oil and milk. While it might take two minutes more to measure four points, the difference in taste is amazing! Another example would be, homemade cookies. Biscuits from scratch, measure flour, baking powder, salt, and oil, and milk bowl. Depending on the biscuit mix you buy, you can open the package and pour into bowl, or open the container and measure the amount in the bowl, thenOil and milk. Not much difference, no?

And it's not a lot more cookies in a roll) whampum as cookies (store-bought refrigerator can. Even with these, you must open them and put them in a pan. Frozen biscuits could be faster, but again, the differences taste is certainly remarkable.

I saved three recipes for bread, yeast bread I use for pizza crust and bread to the table, corn bread my mother taught me to doBiscuits and my husband loves. The following three recipes for quick breads, with complete instructions to help you rediscover the art of bread aroma.

Yeast bread

Can two loaves or divide and use it as the crust for two pizzas to go.
2 cups hot water
2 tablespoons dry yeast
4 tbsp. Oil
2 tsp. Sugar
2 tsp. Salt
5 cups flour

In a 2 cup measuring cup, add yeast in warm water and mix well. Add sugar, saltand oil. Liquid Mix and let stand for 5 minutes. Preheat oven to 425 degrees F. Grease two pots (pots and pans bread pizza, depending on what you do) with 1 tablespoon of oil each.

Pour the yeast liquid into a bowl. Add half the flour and stir gently with a fork until moistened, then the remaining flour. Stir with a fork until a ball of dough forms around fork (about 25 stems). hands, flour and knead dough until smooth and elastic. Dough into two balls.

ToBread, roll each ball into a 18 "X 9" rectangle. From the small end, roll dough into a log shape. Pinch edges together and tuck under ends. Put in oiled pan lid and let it go for 30 minutes. Bake for 20 minutes or until golden brown.

For pizza crust, press each ball into a 12 "to 14" oiled baking pan. Make sure the paste is evenly distributed. Top each with ½ cup of pizza sauce and your favorite decorations. Bake for 20 minutes until the seals are made andBottom is lightly browned. After 10 minutes of trading places with the two pots I moved to the top to bottom and bottom to top. This prevents an excessive and not be burnt by others. Let stand for 5 minutes before cutting down.

Bakeries

2 cups flour
1 tsp. Salt
3 tsp. Baking powder
¼ cup oil
¾ cup milk

Preheat oven to 420 degrees F. Measure the dry ingredients put in a medium bowl. In a glass, liquidMeasure Measuring cup, ¼ cup of oil. In the same cup, pour the oil, milk cup brand 1 (mixture will bubble). Enter all at once to dry ingredients. Stir with a fork until dough follows fork, then stir for 10 times more. Flour hands and knead the dough for ten times. Roll or pat dough on a cutting board or clean counter. Cut into squares or floured glass to cut a single, round cookies. If you're in a hurry, not to roll the dough. Pat out and tearBiscuit pieces and put them in a pan. If you want the cookies to crisp, butter or oil the pan. Otherwise, only the pan. If you prefer fresh pages, place the cookies 2 "apart on the plate. Bake 15 to 20 minutes, until light golden brown.

Mom's Corn Bread

2 cups cornmeal (yellow is better for the color)
1 cup flour
2 tbsp. Aluminum free baking powder
1 tsp. Salt
¼ cup oil
2 eggs, lightly beaten
Enough milk, should not the average pasta dough as thin as pie, but not as thick as cookie dough.

the use of pre-baked at 425 degrees F. Grease 12 "Pan. The best pan to cook the corn bread is oiled a cast iron pan. Preheating the pan. This makes the crust crispy corn bread beautifully.

Mix dry ingredients in a bowl. Eggs and oil and mix until a crumbly mixture. Add enough milk (start with 1 cup and add a little 'more, until you have enough), aCentral pour batter batter, but not very fast. Do not over mix. Pour into the pan of iron. Bake for 20 minutes. Delicious with any kind of bean soup, corn soup and ham, or only in a large glass of milk for breakfast crumbles!

That bread you prefer the smell of bread your family bring to the table is running. They should spend a few minutes to create some special memories for your children, or better still help them, measure ingredients and roll out the dough!Baking bread, once common, everyday activity is almost a lost art. Learn to bake bread, make some memories and help, a tradition that survives more than a thousand years!

Copyright 2008, Linda Pogue

30 minutes Recipes for Chicken - Chicken Biscuit Pie

There is nothing like the chicken and biscuit cake and eat on a cold day warm inside. E 'comfort food that mom is always welcome at every meal. This court in about 30 minutes can be done so that you do not need to spend much time to prepare.

For this dish is a bag of frozen chicken breasts need. Two boxes of chicken flavored rice, water, a can of cream of chicken soup, a bag of frozen vegetables and a container of buttermilk> Cookies.

Preheat oven to 400 degrees.

Run to remove 12 pieces of frozen chicken under cold water for 1 or 2 minutes on ice. Cut chicken into pieces about 1 inch.

In a large saucepan, combine chicken, 4 cups water, 2 boxes of chicken flavored rice, more packets of seasoning, 1 can cream of chicken and a bag of frozen vegetables. All the ingredients completely.

Bring to a boil, cover, reduce heat to a simmer and cook for 10 minutes, or untilChicken Run juices clear. Place chicken mixture into a 13x9-inch baking dish and top with refrigerator biscuits raw. Bake 10 to 12 minutes, or until the biscuits are a deep brown color.

Serve immediately.

Makes 8 servings.

Bonus Recipe: Buttermilk Drop Donuts

These donuts, you will need: vegetable oil, flour, sugar, baking powder, salt, nutmeg, baking soda, 1 egg and buttermilk.

In a Dutch oven or large pot heat up to 2to 3 inches of vegetable oil to about 375 degrees.

In a large bowl, combine 2 cups flour, 1 / 4 cup sugar, 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon nutmeg and 1 / 2 teaspoon baking powder. Add in 1 / 4 cup vegetable oil 3 / 4 cup buttermilk and 1 egg. Beat mixture with a fork until smooth.

Drop by tablespoon dough into hot oil. Fry for about 3 minutes or until the biscuits are browned on all sides. Drain on absorbent paper and immediately rollSugar.

For about 3 1 / 2 dozen donuts.

Leftover chicken on top of the refrigerator?

More and more of us are with chickens, means the need for advanced large chicken recipes. Without these recipes we could find ourselves wasting huge amounts of money every month to throw away food. Or there could be endless complaints of our children to eat the same things last night. Well, fear not, I will help you eliminate these problems and save money with the introduction of some fantastic recipes for chicken advanced.

The first recipe I would likeShare is a simple and quick recipe for Chicken Pot Pie.

C. 1-2 Leftover chicken diced or shredded
C. 1-2 Vegetables (you can use cans, scrap, or my favorite, frozen)
1 can cream of chicken soup
Sauce 1 package (do not worry if it is not very thick, it becomes thicker in the oven)
6-8 cooked biscuits (if I have little time I used the packaged cookies)

Mix first 4 ingredients. Then cut the biscuits in half and layera 9x9 pan with half the cookies. Pour the mixture over the chicken and biscuits with the top half. Bake at 350 for 30-45 minutes or until golden brown.

Another thing really big and tasty to do with leftover chicken is a dish of chicken teriyaki and I have a very simple recipe for doing so.

½ c. + Leftover chicken, diced
1 tablespoon olive oil
1 bag of frozen mix of grilled vegetables
¼ c. Teriyaki Sauce
C. 1-2 cooked rice

In a medium frying panHeat the oil, then add the chicken and vegetables, when oil was only up to add teriyaki sauce, then the wet. Continue to stir until everything is well heated. Serve on cooked rice before. This should serve 4-5 people, but can be easily expanded by adding more chicken, vegetables, rice and cooking more. If you do not like the rice a bit much to prove 'teriyaki sauce while cooking the rice.

Why do you want a healthy recipe for Red Lobster Biscuits?

There are those biscuits look for a healthy version of the recipe for Red Lobster. I do not understand why. Do not get me wrong - these cookies. As I enjoy the bright, airy texture and smell and taste of cheese and garlic. But I eat a light snack. This is not something that makes me fill so questions such as how much cholesterol and not what you just do not care. After all, you have to eat biscuits and hundreds of calories a day forCholesterol added.

Many recipes for Red Lobster biscuits using Bisquick to the mix. Trying to replace the health, wheat flour biscuit mix people with a so-called low-carb or unbleached. The point is that if you do it the right way to cook, get the cookie mix is airy and there are many holes, so that the bright, airy texture. This means that a mix little goes a long way. In my opinion, mixed low carb biscuits just not the stuff. As in the case of raw wheat flour - I did not eat wellRed Lobster biscuits made with wholemeal flour restaurant yet.

Some people like to replace other types of skimmed milk or even * shudder * soy milk for whole milk. With whole milk from the traditional recipe for Red Lobster biscuits gives the pastry a certain fullness of flavor. Skim milk leaks - although I admit that this is a matter of taste am. However, I draw the line of soy milk. For me it just does not know how Red Lobster biscuits more when people useSoy milk.

With butter substitute another thing to make the health nuts. Some, such as margarine, only failure. And not just like butter to 400 degrees to behave in the oven. butter, low fat has the same problem as skim milk. I have heard that cookies are butter yogurt is to have good health, but never tried in my recipe for Red Lobster, so I can not comment.

Frankly, the only place I can approve of cheese substitutes. Low-fat low-salt cheddar tastes a bit 'mild for me but with other types of cheese can give the normal recipe for Red Lobster biscuits interesting twists. I usually find Swiss cheese and blue cheese too, but sometimes they make a interesting addition to the cookies.

It 's also interesting to add the other ingredients for the cookies. For example, sometimes Mama tone down the cheese and garlic with the addition of some real lobster. I did not like the version with shrimp, but Sis. It is up to you to discover aunusual but delicious twist to the normal recipe.

Since most people do not get enough to eat Red Lobster biscuits for the health of their influence have been trying to find a healthy cookie recipe for Red Lobster is a waste of time. On the other hand, in search of another good recipes, but in a different way is a useful pastime, which I approve of the taste.

Cinnamon Tea Biscuits Recipe For Weight Watchers

Ingredient:

1 cup plus 2 tbsp all-purpose flour
1/4 tsp each baking soda and cream of tartar
1/4 cup plus 2 tsp granulated sugar, divided
2 tbsp reduced-calorie-margarine (tub)
1 tbsp sweet whipped butter
1 egg
1/2 tsp vanilla extract
1/4 tsp ground cinnamon

Method:

Preheat oven to 375 degree F. On sheet of wax paper or a paper plate sift together flour, baking soda, and cream of tartar; set aside.

Using electric mixer on high speed, in large mixing bowl cream 1/4 cup sugar, the margarine, and butter; add egg and vanilla and beat until light and fluffy, about 1 minute. Using electric mixer on low speed, gradually beat in flour mixture.

Cover with plastic wrap and refrigerate for 30 minutes.

Spray cookie sheet with nonstick cooking spray. Using half of dough, divide dough into 9 equal portions and using hands, shape each portion into a ball. On sheet of wax paper combing remaining 2 teaspoons sugar and the cinnamon; lightly roll dough balls in half of the sugar mixture, reserving remaining mixture. Arrange balls on cookie sheet, leaving a space of about 1 inch between each. Bake until biscuits are lightly browned and firm to the touch, 8 to 10 minutes.

Transfer to wire rack and let cool. Repeat procedure with remaining dough and sugar mixture, making 9 more biscuits.

Note:

Both cinnamon and its relative, cassia, come from the inner bark of evergreen trees. Most of the "cinnamon" sold in this part of the world is really cassia. To be assured of potent dried spices and herbs, label containers with the date purchased, store them in cool dark place, and keep no longer than 6 months.

The Bread of Life - Bread Machine Recipes - Part II

Here I have presented Part II of my collection of Bread Machine recipes that I have accumulated for several years. I hope you will find something that will interest you in this collection.

Bread Machine Biscuits

1 cup of milk

2 medium eggs

1 1/2 tsp of salt

2 tsp of sugar

2 Tbsp of shortening

3 3/4 cup of bread flour

1 1/4 tsp of bread machine yeast

Cornmeal used for the topping

Start off by preheating your grill to about the 500 degree temperature. Measure all of your ingredients together except for the cornmeal. Place them into the bread machine pan in the order listed above. Set your bread machine control panel to the dough setting.

Remove the dough to a floured counter top and cover it. Allow it to set for 15 minutes. Now proceed to roll the dough three inch round sections about ¼ inches thick. Place these on a baking sheet that has been sprinkled with the cornmeal. Brush each of them with a little water and then sprinkle cornmeal on the tops.

Cover the tray and place it in a warm place to rise for 35 minutes. It should double in its size. Lastly grill each of these for 7 minutes per side until they are a golden brown color.

Pizza Dough like Pizza hut

1 1/3 cups of water

2 tsp of sugar

1 1/4 tsp of salt

2 Tbsp of olive oil

2 Tbsp of cornmeal

2 cups of unbleached all purpose flour

1 cup of bread flour

1 tsp of baking powder

1/4 tsp of garlic powder

1/4 tsp of onion powder

1 1/2 tsp of yeast

Add all of the ingredients to your bread machine pan in order provided above or according to your particular machines instructions. Set the control panel to dough mode. This recipe will make two large pizza crusts.

Triple Cheese Pizza Topping

2 Tbsp. of Olive oil

2 minced cloves of Garlic

1 tsp. of dried Basil

1 Cup of Salsa

1/2 Cup of Asiago Cheese

1/2 Cup of Mozzarella

1/4 Cup of Parmesan

Salsa for the garnish

Mix together the garlic and the oil. Brush this mixture lightly over the dough allowing it to puddle in some of the creases of the dough. Top this with salsa and fresh basil. Mix the cheeses together and spread them over the salsa.

Light and Airy Portuguese White Bread

1 Cup of Water

1/3 Cup of Milk

1 1/3 Tbsp. of Sugar

2 tsp. of Salt

3 2/3 Cups of Flour

2 1/2 tsp. of Yeast

Add all of the above ingredients to the bread machine pan according to the recommendations of the machine manufacturer. Select the regular bread settings on the control panel.

Focaccia

1 1/3 Cups of Water

1 1/2 tsp. of Salt

1 tsp. of Sugar

3 1/3 Cups of Flour

2 1/4 tsp. of Yeast

Combine all the ingredients and select the dough cycle on your bread machine. Upon completion of the cycle remove the dough and place it on a floured countertop, cover it and let it sit for about 15 minutes. Next divide the dough into half and stretch each of the half's onto a 10 inch by 8 inch rectangle. Let the mixture rise for 30 minutes and then cover it with toppings of your choice. Bake at 375 degrees ion the lower rack of your oven for 30 minutes.

Feta and Spinach Twist

1 Cup of Water

1/2 Cup of Crumbled Feta Cheese

1 medium egg

1 1/2 tsp. of Olive Oil

3 3/4 Cup of bread flour

1 1/4 tsp of Yeast

Spinach Filling:

10 ounces of fresh Spinach

1 Tbsp of Melted Butter

1 finely minced Garlic Clove

1/4 Cup of Parmesan Cheese

2 tsp of Dried Oregano

1/2 Cup of Crumbled Feta cheese

1/4 Cup of sliced Olives

Topping:

1 egg white

1 Tbsp of Water

1 Tbsp of Parmesan cheese

Measure all of the ingredients into the bread machine pan in the order listed above. Select the Dough cycle on the bread machine control panel. To make the filling wash the spinach being sure to dry it completely. Remove any stems. Wilt the spinach in a microwave at High temperature setting for 3 minutes. At the half time point stir carefully. After microwaving squeeze out any excess moisture in the spinach and let it cool. Should you decide to use the frozen spinach ensure that it is the chopped spinach package.

Take a medium size bowl and gently mix together butter, the spinach, garlic, oregano and the parmesan cheese. Remove your dough and place it on a floured counter top. Cover the dough with a kitchen towel to allow it to rise for 15 minutes. Next roll out the dough to an eighteen by fifteen rectangle.

Now spread the filling mixture onto the dough leaving ½ inch along the edges. Sprinkle the Feta cheese as well as the olives onto the dough. Roll tightly similarly to a jellyroll. Pinch the seams to seal it up. Cut it in half length wise using a pair of scissors to prevent crushing it. With the filling facing up proceed to twist the sides together as if you were twisting several strands of rope together. While you keep the filling sides facing up place the completed package in a lightly greased tube pan.

Cover the pan and allow it to rise in a warm area for 60 minutes. It should be double in size when finished. Brush the mixture with egg wash and then sprinkle parmesan cheese on the top. Bake it in a preheated oven at 375 degrees for 55 minutes. When done the bread should have a hollow sound to it when tapped on bottom.

Cinnamon-Raisin Bread

It is important when making this bread to remember that should your cinnamon come in contact with your yeast it will ruin the yeast so always place cinnamon into the mixture before the flour or in the middle of the mixing process.

1 1/3 Cups of Milk

1 medium Egg

1 1/4 tsp. of Salt

1/4 Cup of Brown Sugar

2 Tbsp. of Shortening

1 1/2 tsp. of Cinnamon

3 3/4 Cups of Flour

1 tsp. of Yeast

1 Cup of Raisins

You may want to consider using 1/4 cup of Chopped nuts in the bread mixture also. Add the ingredients to the bread machine pan according to the recommendation of the machines manufacturer.

Cinnamon Rolls

4 Tbsp of melted butter

4 Tbsp of water

1/2 Box of instant vanilla pudding mix

1 Cup of milk

1 medium egg

1 Tbsp of sugar

1/2 tsp of salt

4 Cup of bread flour

2 1/2 tsp of yeast

Filling:

1/2 Cup of softened butter

1 Cup of brown sugar

2 tsp of cinnamon

For rolls place all ingredients in your bread machine following the specifications for that particular bread machine. Set the machines control panel for dough cycle. After the cycle has completed remove the dough from the machine and roll it out to a 17 inch by 10 inch rectangle.

For the filling mix the cinnamon and the brown sugar together. Spread the softened butter completely over the dough. Next sprinkle the cinnamon and brown sugar mixture upon the top. Roll the mixture tightly pinching the edges closed when it is completely rolled. Slice the rolled dough into sections ½ inch thick. Place it in a greased cake pan and let it rise until it doubles in size. Bake the dough at 350 degrees for 20 minutes. Make sure that you do not over bake it.

Frost with:

4 ounces of softened cream cheese

1/4 Cup of softened butter

1 1/2 Cup of powdered sugar

1/2 tsp of vanilla

1 1/2 tsp of milk

spread this mixture onto the warm rolls. They are usually their best when you serve them fresh.

Copyright @2008 Joseph Parish

Baking Powder Biscuits - Tips For Perfect Scones Every Time

The following article is meant to help you understand a little bit about the science behind food and how understanding a little bit about this science can help your baking. There are specifically tips on making perfect baking powder biscuits (scones).

The trick to getting light fluffy flaky baking powder biscuits is to remember one very important thing: They use a chemical reaction to rise.

This is what the baking powder does. Baking powder is simply baking soda (a base) mixed with cream of tartar (an acid) and when it gets wet the acid and base mix together they produce a gas (carbon dioxide in this case). It is this gas that gets trapped in the layers of flour as the fat melts and leaves little pockets.

Why is it important to remember this? Three reasons

Reason One:

If you do not have enough chemicals for the amount of filler (flour) you are not going to have enough gas to get them to rise.

Reason Two:

Chemical reactions burn out as the chemicals concerned are consumed. If you over mix before putting it in the oven the gas will escape into the air instead of being trapped in those lovely little pockets made by the melting fat.

Reason Three:

The more pockets in your mix the more places for the gas to get trapped and make the biscuits fluffy. This is why you sift the flour. You put air in it and it makes lighter and the gas will find it easier to push the flour particles around.

Below are all things that have happened to me over the years and with the help of my domestic scientist mom I have been able to learn from my disasters.

As much as there is a science involved here I find that so much of baking is a bit of a black art. You get a feel for things. You know when the dough is mixed just enough but it is difficult to pass that on to someone else.

The more you do it the easier it gets.

The Problem: The biscuits did not rise or did not rise much.

The Solution: Classic symptom of over mixing and over kneading. Unfortunately once your biscuits are baked there is not much you can do about this except to slather them with butter and clotted cream and jam.

The Problem: The biscuits did rise but are quite heavy and/or hard.

The Solution: This is also a common symptom of over mixing.

Mix and kneading activate the gluten in the flour. Gluten is a protein and while it is important for a yeast dough, too much gluten will make your biscuits chewy and heavy. Just like a yeast bread can be!

Again after the biscuits are baked there is not much you can do but you can pre-empt disaster by using cake flour.

What is cake flour? It is a flour that has a low gluten content. You can make your own substitute cake flour by taking out a tablespoon of each cup of flour in the recipe and replacing it with cornstarch.

This is also one of the occasions where sifting does pay off. To be honest I just cannot be bothered most of the time but it does make a difference.

The Problem: The biscuits are brown on the outside but still uncooked in the middle after being in the oven for over half an hour

The Solution: Lower the temperature. Everyone's equipment works differently but an oven at 350 degrees should be optimum for golden brown well baked scones.

I hope this article has helped you understand some of the interesting science behind a really simple food and that it will help your scones and biscuits come out fluffy and light and yummy!

copyright clarissa hancock 2010

Choosing Healthy Dog Biscuits

Today, pet owners are very concerned about the dog biscuits and dog treats they feed their loving friend and companion. There are many choices now in the market, but not all dog biscuits are high quality. You should look for a healthy dog biscuit to reward your dog. Deciding on which dog treat to feed your dog involves a lot of research. First, you should look at the list of ingredients. The healthiest dog biscuit will have a protein listed as the first ingredient. High quality protein ensures that our loving dog friend will have a shiny, healthy coat and allergy free skin.

Healthy dog treats are easily digestible, making your dog happy, healthy and strong. Some of the best brands on our list are Zuke's, Stella & Chewy's, Cloud Star and Wet Noses brand. We have chosen these brands because of their commitment to high quality and ingredient sources. All brands are made and sourced in the USA.

Zuke's natural dog treats are made in Durango, Colorado. This company was founded by a guy and his dog, named Zuke back in 1998. Their premise for making dog treats is to make a healthy dog treat made of ingredients that we would put in our bodies. So, unlike other treats that are comprised of unrecognizable 14 letter ingredients, Zuke's is formulated to provide the specific nutrients your cat or dog needs. Zuke's healthy dog treats include the finest meats, premium grains, fruits, vegetables and oils available. With Zuke's treats you'll never find any harsh preservatives like BHA, added animal fat, nasty by-products or artificial colors or flavors. All of Zuke's treats are naturally preserved with salt, phosphoric acid and sorbic acid. Zuke's uses only the finest Ingredients - USDA beef and poultry, New Zealand lamb and venison, premium whole grains, and fresh fruits and vegetables. Zuke's dog biscuits and dog treats have no wheat, corn, soy, added fat or by-products. Many of their products are packed with anti-oxidants from fresh, whole blueberries, apples, carrots and ground flaxseed. If you want to give your dog a treat with natural enzymes and only one ingredient, then Stella & Chewy's is your choice. Stella & Chewy's uses all natural, formed treats that are made with raw, freeze-dried USDA inspected and naturally raised meat. They use no grain, fillers, hormones, antibiotics, artificial colors, sugar or salt in their brand of treats.

Plus, this company is deeply involved in NYC rescue organizations that save the lives of our less fortunate animals. Their flavors of fresh, freeze-dried raw treats include: Carnivore Crunch-Beef, Carnivore Kisses-Bison,Carnivoire Kisses-Turkey & Carnivoire Kisses-Duck. These delicious freeze-dried treats can be given whole as a training reward, or crumbled over food at mealtimes for added flavor and nutrition. Stella & Chewy's founder based her brand on what she fed her rescue dog that was ill. Because of feeding Chewy a fresh, natural raw diet, her dog's health dramatically improved. So she decided to create a brand based on the fresh and natural raw meats that are so healthy for our pets. Both Carnivore Crunch and Carnivore Kisses are a great healthy treat for cats and dogs equally. Their treats are made from true free-range meats with absolutely no hormones or antibiotics. You'll see, once you try these, they will become your pet's addictive treat they'll beg for.

Cloud Star also has a great story behind their dog treats. This company was started by a young couple that adopted a shelter dog with severe food allergies. By doing research on what foods were creating their dog, Samantha's allergies, they started baking their own dog biscuits. The first Buddy biscuit all came from making a wholesome and healthy treat without the allergy causing ingredients. All of their treats are still manufactured right here in the USA with USA-sourced and supplied ingredients, using first-quality ingredients, and eliminating common allergens from their formulations. With many varieties to choose from like: the original buddy biscuit, soft and chewy buddy biscuits, itty bitty buddy biscuits-made small for small size dogs, Farmstand Sweet potato slices, Tricky trainers- dog training treats, Jerky strips, Muttos-which are great for dogs that can only have a specific protein, such as duck in their diet and of course their famous bake at home dog biscuit mix. As part of Cloud Star's commitment to giving back, they donate at least 10% of net profits to support and assist non-profit organizations that benefit animals, women, children, and the environment. That's a good thing!

Wet Noses brand started as a home bakery in 1998. They use only USDA certified organic ingredients in all of their dog biscuits. This company even bakes their treats in convection ovens, buys from local growers, using no preservatives, no chemicals, no animal by products, and no corn, wheat or soy in any of their dog treats. They have six awesome flavors to choose from: Dogranola- made from organic flax seed, dried cranberries and sesame seed paste(tahini). Tahini is very high in protein and low in fat, making it one of the oldest health foods dating back to ancient Egypt; Pumpkin- uses only roasted pumpkin & organic flours; Sweet Potato Curry- Full of fiber rich sweet potatoes that are loaded with vitamins and minerals; Apples & Carrots-made of locally sourced Washington state apples, carrots & lovingly combined with organic rye & oat flour; Cheddar- made of delicious cheddar cheese; Peanut Butter & Molasses- The original and first dog treat made by the founder, Jazz for her dog.

So, be choosy on what treat you purchase for your family friend. If you only eat the healthiest foods, then why give your dog a treat that comes from unknown sources, made of unknown ingredients, such as by-products. You will never have to doubt about a treat purchased from Mickey's Pet Supplies. They are devoted to carrying only the best, all natural dog biscuits and treats for your dog. They will stand behind their commitment to you & your pet, by always researching the companies' products they carry. Rest assured that the treats you receive for your dog are from the best sources to give you the freshest, all natural and wholesome treat that you can feed your best friend every day.

Basic Quick Mix and Recipes

With an easy basic quick mix, you can make a wide variety of inexpensive homemade biscuits, breads, and other baked goods. This mix is easy to make and store and great for any family on a tight budget.

Basic Quick Mix Recipe

10 c. all-purpose flour

1 1/4 c. nonfat dry milk

1/3 c. baking powder

1 tbsp. salt

2 c. vegetable shortening (room temperature)

Measure flour into a large bowl. Stir in baking powder, dry milk, and salt, mixing well. Use an electric mixer on medium speed to mix shortening into other ingredients until mixture resembles coarse cornmeal.

Storing mix:

Store basic quick mix in a ziploc bag or container with a tight lid. This mix can be stored at room temperature about 2 weeks. Will keep a couple of months in refrigerator or freezer. Bring mix to room temperature before using.

Using mix:

Do not sift mix for recipes. Stir lightly before measuring mix. When measuring mix into a bowl, level off measuring cup with the straight edge of a knife.

Basic Biscuits

2 c. basic quick mix

1/2 c. water

Stir together quick mix and water. Turn dough onto a lightly floured board, kneading lightly. Roll 1/2 inch thick. Cut with biscuit cutter and place on ungreased cookie sheet. Bake at 425 degrees for 10 minutes.

Note: For drop biscuits, increase water to 2/3 cup. After mixing flour and water together, drop by spoonfuls onto a greased cookie sheet. 1/3 c. grated cheese can be added to dough before dropping onto cookie sheet.

Basic Muffins

2 c. basic quick mix

4 tsp. sugar

1 egg, beaten

2/3 c. water

Stir sugar into quick mix. Add water and egg. Fill greased muffin tins 2/3 c. full and bake at 400 degrees for 20 minutes. Variation: Add 1/2 c. of favorite chopped fruit.

Basic Pancakes

2 c. basic quick mix

1 tsp. sugar

1 egg, beaten

1 c. water

Stir sugar into quick mix. Add water and egg. Pour pancakes onto heated griddle, turning pancakes when bubbles appear on the pancake surface.

The Internet is a great source for more quick mix recipes. Just type "quick mix recipes" into your favorite search engine!

Biscuit Heaven

I admit it. I'm a biscuit snob. I love biscuits and gravy, but whenever I visit restaurants I order a substitution of sourdough toast for the biscuits. Restaurant biscuits are pretty much uniformly . . . well, just not up to much.

Now, I do give restaurants the benefit of the doubt. The first time I order B&G from a new restaurant, I will take the biscuits. This is just in case there are excellent biscuits in the general population getting by my taste buds. So, far this screening process has yet to produce golden biscuits worthy of the name.

I grew up eating wonderful biscuits at home, but most Americans never had a taste of biscuits until 1973 when McDonald's introduced them with their breakfast menu. My wife and I make wonderful biscuits as does my oldest son. Mine are absolutely perfect. My wife prefers her version because they are smaller. She uses a small juice glass to cut out her biscuits, while I like the larger size of a 16 oz. tumbler. Peg's biscuits also don't stand as high as mine. Plus she tends to overcook her biscuits . . . in my opinion. Of course, my wife disagrees with me. All these homemade biscuit differences are only slight compared to commercial products.

The strange thing about biscuits, however, is the fact that three fast-food restaurants produce great tasting biscuits. McDonald's, Kentucky Fried Chicken, and Popeye's Chicken & Biscuits consistently serve biscuits that are not only worthy of honey, or butter and jam, but also gravy.

My order of preference are: Popeye, McDonald's and KFC. Popeye's is a recent addition to my favorite places. I stopped in at the restaurant on Sixth Avenue and ordered chicken and biscuits. The chicken didn't do anything for me, but the biscuits were warm and greasy. I love the sausage biscuits at McDonald's and the only thing wrong with KFC biscuits is the nearly tasteless brown gravy, which should never come closer than a foot or two from their biscuits. At Popeye's you can order a side of their Cajun gravy, which goes really well with the biscuits.

I would have guessed that the Popeye Biscuits were higher in fat, and they were, but only marginally. The Popeye Biscuits were substantially lower in sodium, but otherwise the three were neck and neck within most nutrition categories.

The KFC Biscuits were 220 calories, while both Popeye and McDonald's weighed in at 240 calories. Biscuits are not diet food, but of the three only Popeye's was the best without added butter or jam. With gravy, we have a different story. What would be best would be for me to make my own sausage and milk gravy. Even bad biscuits taste better with great gravy on them. Of course, my idea of a perfect breakfast is biscuits and gravy with hashbrowns (cooked crusty and brown with onions), fried eggs, sausage links and patties . . . and bacon. I just can't eat that every day, however. It has to be a special day.

I think for next Father's Day I will ask for sides of gravy and hashbrowns from my two favorite gravy restaurants in Tacoma (Old Milwaukee on Sixth Avenue and Knapp's in the Proctor District) and a bag of biscuits from Popeye's . . . okay, don't spare the eggs and pork, either.

What's Wrong With My Biscuits? How to Make Great Biscuits

**Do not miss the update at the end of this article for the best, easiest, creamy biscuits even a ten year old can make.**

Ahhhh, light, fluffy biscuits, hot from the oven; one of the real joys of life. But that joy fades when your biscuits can be used to drive nails.

Do you're biscuits come out flat as a board? And heavy as lead? Well, you are probably making a few common mistakes that are simple to correct.

While biscuits are more common for breakfast, they are also popular with other meals. Many popular restaurants serve biscuits with their dinners. So biscuits are not just for breakfast. However, they are not that easy to make at home, unless you know a few tips.

You should start with a good recipe. Many are available on the web and even on the back of flour packages.

Then you need to follow these few simple tips:

1. A major cause of flat biscuits is something few people think of, using old baking powder. Regardless of the expiration date on the container, if it has been opened over a couple of months, don't use it for your biscuits. You do not need to throw it away, just use it for other baking, not your biscuits.

2. Do not overwork the dough. Biscuits do not need prolonged kneading. This will make heavy, tough biscuits. After you roll the dough out on your board, simply fold the dough over on itself about three times. Then Stop! Next, gently form a round shape and roll it out with your rolling pin.

3. When you cut out the biscuits from the dough, push the biscuit cutter straight down, then straight up. Do not push down and twist. This compacts the edges of the dough and causes uneven cooking and flat biscuits.

4. Always pre-heat your oven completely (generally 425-450 degrees). Different ovens vary in the time required to get up to temperature. I recommend you always allow at least 15 minutes after turning the oven on before putting the biscuits in. A cold (or not fully pre-heated) oven is a major cause for failure of the dough to rise (flat biscuits).

5. This should be obvious, but if you want big, fat biscuits you need to start with thicker dough. Thin dough makes thin biscuits. When you roll out the dough it should be 1/2 to 1 inch thick (or more if you want).

6. For really soft, fluffy biscuits substitute a 50 - 50 mix of milk and heavy cream (whipping cream) for the liquid called for in the recipe.

7. Use a 2 1/2 inch biscuit cutter to cut out the biscuits. This size seems to rise more than larger biscuits.

8. If your recipe calls for regular milk try substituting buttermilk. It provides better flavor and seems to make lighter biscuits. If you do not keep buttermilk on hand (I don't), you can make a substitute by adding a tablespoon of white vinegar in a cup of regular milk. Stir and allow to sit for a minute before use.

So, the next time you make biscuits, use these tips and stand by for the compliments.

**UPDATE
If all the above fails or is too much work, here is how to make the best, easiest biscuits that never fail.
* 2 1/2 cups baking mix (Bisquick or your favorite)
* 1 cup (more or less) heavy cream (whipping cream)

1. Pre-heat oven to 425 degrees
2. In a large bowl, combine cream with baking mix until a tacky dough forms.You may need more or less than 1 cup cream.
3. Roll dough out on a floured, flat surface to about 1 inch thickness.
4. Cut out biscuits with a 2 inch biscuit cutter and place on cookie sheet lined with parchment paper (if available).
5. Bake 10-12 minutes or until tops are golden brown.
Makes 7-9 biscuits

Note: This makes a moist biscuit. If you want the inside of the biscuits dryer, turn biscuits over and cook another 5 minutes.

How to Make Green Tomato Jam and Old Fashion Tomato Gravy

Tomatoes are such versatile staples for salads, slicing, sandwiches, sauces, soups, etc. And they are probably one of the most home-grown garden vegetables. If you have an overabundance of tomatoes or you would just like to try something new, try these old-fashion recipes from my vintage recipe collection. The Green Tomato Jam uses pureed green tomatoes and is flavored with raspberry gelatin. Confuse family and friends with this jam. For some fun, have them guessing as to what the main ingredient is. The Old-Fashion Tomato Gravy is served over hot biscuits.

GREEN TOMATO JAM

2 1/2 cups pureed green tomatoes (this takes about 3 medium tomatoes)
2 cups sugar
1 pkg (3 oz) raspberry gelatin

In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. Pour into jars or freezer containers, leaving 1/2-inch head-space. Cool before covering with lids. Refrigerate or freeze.

Yield: approximately 3 cups

OLD-FASHION TOMATO GRAVY

1/2 lb sliced bacon, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 tsp salt
dash of pepper
1 can (14 1/2 oz) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove bacon to drain on paper towels. Discard drippings except for 2 tablespoons. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for two minutes. reduce heat; simmer, uncovered, for 10 to 15 minutes or until thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

Enjoy!

The best biscuits and easy zucchini bread recipes zucchini Less

The day after Thanksgiving I was at home, shocked by the catastrophe of my Thanksgiving cookies ... among others. I think they just do not have the touch to cooking. Pasta and I just can not cope. But I wanted to make this creamy homemade cookies melt the language, and in yours.

So I concluded that the only way I could have done to develop good biscuits was the easiest recipe I. And after a few trial and error, I do. Here isis:

Ingredients
2 cups baking mix (Bisquick is a known brand, but other jobs)
1 cup (more or less), cream (whipped cream)

Directions
1. Pre-oven to 425 degrees F.
2. Place mix kind of cooking in a large bowl and slowly stir in the cream. Mix until a dough and pulls out the sides of the bowl. The dough should be sticky but not crumbly, moist or sticky. Do you need more or less cream. If dough is too sticky, add more baking mix. If it is too dryand crumbly, add cream.
3. Roll dough on a flat surface for about an inch thick.
4. Use inch biscuit cutter to cut a cookie-2.
5. Place cut biscuits on a greased baking tray and bake for 10-12 not minutes or until golden brown on top.
Makes about 6 cookies.

Notes:
1. If you have sheets of parchment paper, parchment paper line with the paper before putting the biscuits biscuits. It helps to prevent soilBrowning too fast.
2. These cookies are very moist inside, and you may prefer a dry biscuit. If you check the cookies are golden brown on top, breaking a cookie and if the interior has preferred to do yours. If it is too wet, turn cookies over and bake another 5 minutes.

Serve hot.

Besides the problem of cookie after Thanksgiving, I was wondering what to do with some of the leftovers. I had cranberry sauce (whole berries), and pumpkin pie mixBlueberries, which I thought I'd throw away. But then a friend suggested that bread scraps. As mentioned above, cooking and do not get along, so that the bread was not in question.

However, I have a recipe for pumpkin bread, which has always been good. So, I made this recipe without the zucchini. Here's the result:

Ingredients
* 3 eggs
* 1 cup vegetable oil
* 2 cups sugar
* 2 teaspoons vanilla extract
* 3 cups flour, all purpose cleaner
* 1 cup of pumpkin pieFilling
* 1 / 2 cup blueberries
* 1 / 2 cup fresh blueberries (cooked) or canned whole cranberry sauce berries.
* 3 teaspoons cinnamon
* 1 teaspoon baking powder
* 1 / 4 teaspoon baking powder
* 1 / 2 teaspoon salt
* 1 / 2 cup chopped walnuts
* Water as necessary

Directions
1. If you cook with fresh blueberries, according to package directions.
2. Pre-oven to 325 degrees F.
3. Grease and flour two 8x4 inch loaf pans.
4. In a medium bowl, beat eggsto airy. Oil and vanilla and mix well.
5. In a large bowl, combine the remaining ingredients and mix well.
6. Add egg mixture to the flour and mix until well combined.
7. At this point you have enough water to get a batter to add. Batter should be similar.
8. The mixture evenly in the prepared loaf pans.
9. Bake 60 minutes or until a knife inserted at the top of the loaf is dry.

This was less bread zucchini zucchiniyummy the first time. It 'really should be called instead of sweet bread because it is sweet. It 'also very damp, so it will remain for several days.

If you are a chef, so many failures as successes give, try these two recipes is. Neither requires much skill and you are satisfied with the results.

How to Make the Perfect Buttermilk Biscuits

As a small child, I can remember sitting at the kitchen table and watching my grandmother make homemade buttermilk biscuits every Sunday morning. I loved to sit there and listen to her sing, as she would lovingly roll out her dough.

I could hardly wait until I was old enough to help her and that day finally came when I was about 7 years old. Finally, I could get in on the baking action. Over the years, I learned to make the perfect buttermilk biscuits which to this day, brings back wonderful memories of my now deceased grandmother.

Here are some important tips that I learnt along the way.

Biscuits will be crisp on the outside and flaky in the center if you roll the dough thin and fold it over once before cutting them out. They'll also split open easily when you're ready to butter them. I think they taste best with pure butter and not margarine on them.

To reheat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300º oven for several minutes or until warm.

When it comes to baking, if you bake them in a pan with sides and put them close together, you will get soft-sided biscuits. If you bake them on a flat cookie sheet and space them apart, you will get crustier biscuits.

Homemade Buttermilk Biscuits

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/8 cup granulated sugar
1/2 cup solid shortening
1 envelope dry yeast
1/4 cup warm tap water
1 cup buttermilk

In a glass measuring cup, dissolve yeast in warm water. In a large bowl, combine all of the dry ingredients and then cut-in the shortening. Stir in the buttermilk and yeast/water mixture. Refrigerate dough for 10-15 minutes. Roll dough out on a floured cloth or dough board and cut with a round biscuit cutter. Place dough on a greased cookie sheet. Bake in a 350 degree oven for 10-12 minutes or until lightly browned on the tops.

Chili Relleno Recipes - Chili Relleno Casserole Recipe

Whip up this chili relleno casserole when you're in the mood for a hearty Mexican meal night. Serve as is, or with a side of Spanish rice, tortilla chips and salsa.

2 (7 oz.) cans whole green chile peppers, drained

8 oz. Monterey Jack cheese, shredded

8 oz. Longhorn or Cheddar cheese, shredded

2 eggs, beaten

1 (5 oz.) can evaporated milk

2 tablespoons all purpose flour

1/2 cup milk

1 (8 oz.) can tomato sauce or enchilada sauce

Directions

Preheat oven to 350 degrees.


Spray an 8x8-inch or 9x13-inch baking dish with nonstick cooking spray.


Layer half of the chilies evenly on the bottom of the baking dish. Sprinkle half of the Jack and Cheddar cheese on top and cover with remaining chilies.


In a bowl, mix together the eggs, milk and flour. Pour over the top of chilies.


Bake for 25 minutes. Remove from the oven and pour the tomato sauce evenly over the top of casserole. Continue baking for another 15 minutes.


Sprinkle with remaining Jack and Cheddar cheese before serving.

=> Chili Relleno Recipe: Chili Relleno Squares

These little bite-sized squares are perfect for company or potlucks.

3 cups Monterey Jack cheese, shredded

1 1/2 cups Cheddar cheese, shredded

2 (4 oz.) cans chopped green chilies, drained

2 eggs

2 tablespoons milk

1 tablespoon all purpose flour

Directions

Preheat oven to 375 degrees.


In a greased 8-inch square baking dish, layer the Jack and Cheddar cheeses in the bottom of the dish.


In a bowl, beat the eggs, Add in the milk and flour. Pour over cheese.


Bake for 30 minutes, or until set. Cut into small squares. Serve warm.

=> Chili Relleno Recipe: Chili Relleno Souffle

This isn't a traditional soufflé, but it has eggs and cheese and you can make it with no fuss. Serve with chunky salsa.

5 (4 oz.) cans mild whole green chilies

8 oz. Cheddar cheese, cut lengthwise

4 oz. Cheddar and Monterey Jack cheese combo mix, cut lenghtwise

1 1/2 (12 oz.) cans refrigerated biscuits

3 egg whites, separated

3 egg yolks

1 small onion, diced

1 1/2 tablespoon olive oil

Chunky salsa

Directions

Preheat oven to 375 degrees.


Grease a casserole dish with 1/2 tablespoon of olive oil.


Open four cans of the green chilies. Cut chilies lengthwise and remove their seeds; drain on paper towels. Insert cheese pieces into the green chilies.


Separate the biscuits and roll each one out flat. Cover each chili with a biscuit and seal well. Place wrapped chilies inside a casserole dish and bake for 10 minutes, or until the dough is halfway cooked.


Remove the casserole from the oven. Cut the remaining chilies lengthwise and layer them down flat on top of each wrapped chili relleno.


In a pan, sauté the onion in 1 tablespoon of olive oil; place onions on top of chilies. Add remainig cheese on top.


In a bowl, beat the egg whites and fold them into the egg yolks. Spread egg mixture over the cheese layer. Bake another 15 minutes, or until golden brown.


Let stand for 10 minutes before serving.

Easy to Make Chocolate Cigars

Delicious served with steamy cup of cappuccino or as an elegant accompaniment to creamy desserts after dinner, this cookie-dessert recipe is easy to make in advance and keep for serving at any festive occasion.

How to Make Chocolate Cigars

Rather like brandy snaps, these delicate biscuits are wrapped around spoon to achieve their cigar shape.

Preparation time: 20 minutes plus extra for setting

Cooking time: 4 minutes each batch

Makes 16

Ingredients:

2 tablespoons plain flour

2 oz/ 50 g caster sugar

1 egg white

2 tablespoons double cream

1 tablespoon cocoa powder

1 oz/25 gm unsalted butter, melted

5 oz/ 25 gm chocolate, broken into pieces

Method of Preparation

1- Line 4 baking sheets with non-stick baking parchment

2- Whisk egg white and sugar together till well blended. Sift flour and cocoa powder into the bowl and stir in the cream and butter.

3- Place 4 dessert spoons of the mixture on one of the baking sheets. Space well apart and spread lightly with the back of a spoon.

4- Bake in a preheated oven 220 C for about 4 minutes till the biscuits have spread and the edges are beginning to darken.

5- Remove from the oven and leave for 30 seconds. Using a palette knife, carefully lift each biscuit from the paper and wrap them round the handles of wooden spoons till they set into shape.

6- Carefully twist the biscuits off the spoons and transfer them to a wire rack. Repeat with the remaining mixture on the remaining baking sheets.

7- Melt the chocolate on a double boiler and dip one side of each biscuit into it, letting the excess chocolate drip back into the bowl. Leave the biscuits on a sheet of greaseproof paper until they are set.

8- Store in an airtight container till ready for use.

9- Serve standing in a bowl.

Old-Fashioned Biscuit Recipes Like Grandma Used to Make

Do you remember those big, fluffy, delicious biscuits that you enjoyed eating at grandma's house? I sure do. I remember the big old wood cookstove in my grandma's kitchen and the delicious biscuits that were always sitting in the "warmer" area. No matter the time of day, there were always biscuits at the ready in grandma's kitchen! I grew up in the midwest where we had some mighty cold winters. One of the best things to do was to sit in grandma's kitchen where the heat from the big old cookstove made it the warmest room in the house. So if you are like me and have wonderful memories of sitting in grandma's kitchen eating a homemade biscuit slathered with hand-churned butter and homemade jam, you might want to try one of these old-fashioned biscuit recipes.

BUTTERMILK BISCUITS

5 cups flour

3/4 cup shortening or lard

1 tsp baking powder

1 tsp soda

1 tsp salt

3 tbsp sugar

1 pkg yeast

1/3 cup warm water

2 cups buttermilk

Preheat oven to 400 degrees.

Sift dry ingredients together into large bowl. Cut shortening into flour mixture. Add buttermilk and yeast that's been dissolved in the warm water. Mix with a spoon until all the flour is moistened. Cover and set in refrigerator till ready to use. Take out as much dough as needed. Roll out on a floured board to 1/2" to 3/4" thick. Cut using a biscuit cutter or small glass. Bake 12 minutes until browned. Keep unused dough in refrigerator for use the next day.

BAKING POWDER BISCUITS

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/2 tsp cream of tartar

2 tsp sugar

1/2 cup shortening

3/4 cup milk

Preheat oven to 400 degrees.

Sift all the dry ingredients together in a large bowl. Using two knives, cut in shortening until crumbly. Add milk and mix in well. Roll out on a lightly floured surface and cut with a biscuit cutter. Bake at 400 degrees for fifteen to twenty minutes.

Enjoy!

No More Dog Breath - Dental Dog Treats For Your Pet

If there is one thing both dog owners and non-owners dislike, it is unpleasant dog breath. While good dental habits can help minimize this problem, most dogs still have bad breath. If you notice a significant increase in the strength of your pet's dog breath, consult a veterinarian. Strong bad breath could indicate a decaying tooth or illness. If your pet simply has typical dog breath, then consider these easy to use dog treats to help make your pet smell better.

Greenies: The Popular Option

Greenies come in a wide range of sizes, with dog treats for every breed and age, even senior canines. These are one of the most popular dental dog treats, with an easily recognizable green toothbrush biscuit shape. Many pet owners appreciate the recipe behind Greenies. They are designed to clean your pet's teeth and be easily digested. Even a sensitive stomach can handle them.

Biscotti Fresh Mint Biscuits: The Easy Option

Treatco has produced a fresh mint flavored dog biscuit. These little bone shaped treats will entice your pet. The fresh mint flavor helps neutralize dog breath. The Biscotti dog biscuits are very easy to use and store. These dental dog treats come in a plastic container with a twist on lid to keep biscuits fresh.

Kong Stuff'n Breath Paste: The Unique Option

Many dog owner's sing the praise of the Kong toy. These have been known to keep even the most active canines busy for long periods of time. The idea is the dog must figure out how to work a treat out of small chambers in the durable rubber toy. While your pet is preoccupied, make his or her breath better with Kong's Breath Paste. The only downside is the paste form can easily get on furniture and carpet so consider using it outdoors.

Nylabone Plaque Attacker: The Durable Option

Nylabone has created a durable dental bone dog treat. This product, which is more like a toy than dog treats, is shaped with raised bumps that work between your pet's teeth while he or she chews. Although your pet will whittle away at the Nyalbone, it is not intended as an edible biscuit. The upside is that your pet can stay busy for hours while cleaning his or her teeth. Clean teeth and gums will mean less nasty dog breath!

N-Bone Pearly Whites: The Clean Option

N-Bone makes a line of realistically shaped, flavored bone dog treats. These are larger, thicker and more durable than other types of treats. Each flavor has been designed to help remove plaque and tarter from your pet's teeth. The unique shape is also optimized for thorough cleaning because it forces your pet to turn the bone while chewing. These generally leave less mess behind and can be easily used indoors.

Keeping your canine's teeth and gums clean and healthy is going to be the most effective way to prevent bad dog breath. Choose dental dog treats your pet can enjoy while cleaning his or her teeth. Some even work as an easy option to keep your pet calm and busy as well!

Keep Them Happy With A Southern Biscuits And Gravy Recipe

There is no doubt that a biscuits and gravy recipe will bring a smile to the faces of your whole family. These meals are designed to not only feed you and keep you warm in the morning, but they also offer a level of comfort at the same time. For many people, a good recipe will bring back memories of growing up, when a time was simpler, and the entire family had the chance to get together and enjoy themselves.

Think for a moment about what style of biscuits and gravy recipe you enjoy the most. There are a number of different kinds out there. Traditionally, a white sauce is used, but there are some people who choose to use a brown sauce instead. In place of sausage, in some cases, bacon will be used. Both are fine and work well in the morning routine.

Something you do need to keep in mind is that this mixture does burn very easily. You will want to avoid problems by ensuring you keep your temperature no more than medium high. That way, you will end up with a warm dish that does not get the flavors that sometimes occur with burnt gravy.

Keep in mind that people will also tend to make this mixture too thick or too thin, as they are not sure how this process is done. Know that when you add the milk into the mixture, this begins to cut down the thickness you are going for and will result in a thinner mixture then when the flour is being mixed in. You will want the mixture to appear thick and then add your milk in until you end up with the perfect biscuits and gravy recipe.

Above all, know that you can adjust any recipe to fit your needs as well. Use a recipe as the foundation for your creation and then take it to the next level by finding different elements you want to bring to it, so you can enjoy a delicious unique dish that your entire family goes crazy over.

Southern Style Biscuits and Gravy

What You Will Need
3 Cups Whole Milk
4 Tablespoons Flour
3 Tablespoons Butter
Fatty Pork Sausage
Salt and Pepper
Your favorite batch of biscuits

How to Do It

Begin the process by cooking the sausage until it is not pink anymore. Then remove it from the pan, leaving the grease. Next, add your butter until it is melted then slowly add in your flour until it thickens the mix. Be sure to whisk it well. Then slowly pour your whole milk into the recipe, adding in small amounts until you have your gravy at the desired thickness, keep mixing it with your whisk to ensure it is well blended. Then add back in your sausage and serve it hot over your favorite homemade biscuit recipe.

Chicken Biscuits Recipes - prepared simply and quickly!

This biscuits chicken recipes are quick, easy and delicious. Just check this, and I'm sure you will be amazed amazing.

So here we go for some cookies chicken recipes:

>> Chicken Biscuit Casserole

1 pasta (tube or fresh)

1 can of peas (8 oz) cans

A huge freezer bag

1 onion, chopped

1 / 3 cup cold water

2 cloves garlic, sliced

3 cups chicken broth

3 cups cooked and diced chicken

3Tablespoons cornstarch

4 carrots, sliced thick 1

4 stalks celery, sliced 1 / 2 thickness

8 ounces mushrooms, halved

Bring chicken broth to a boil, add carrots, onions, celery, mushrooms and garlic and simmer for 10 minutes. Add the diced chicken and peas and cook for another 5 minutes. Mix cornstarch with cold water in measuring cup, add slowly until chicken mixture has consistency of gravy. Remove from heat, leave. To freeze: pour into round casserole dish (capacity 2-QT). Cover with aluminumMovies, flash freeze, then wrap in jumbo freezer bag.

To prepare: thaw casserole before cooking. Put in oven at 400 degrees for 25 minutes. Remove from oven and place uncooked biscuits (or a "tube" or scratch my family enjoys their "chicken biscuits cut with a cookie shaped like a chicken), slightly overlapping in circles on top of casserole. Back to cook 20 -25 minutes longer, until mixture bubbles and biscuits prepared.

>>Chicken, cheese and biscuits

1 1 / 2 cups skim milk

1 cup carrots, canned

1 cup green beans, canned French-style

1 small tin of biscuits and salt dash pepper pkg

1 teaspoon chicken bouillon

1 teaspoon margarine

1 / 2 teaspoon dry mustard

1 / 4 cup chopped onion

2 tablespoons flour

4 ounces cheddar cheese

8 ounces chicken breast cooked and diced

In small pan, sauté onions. (U.S. blobMargarine and water.) In 3 liter pot, heat margarine over medium heat until bubbly and hot. Flour, mustard and stir quickly to combine thoroughly. Still stirring, add the milk gradually, stir and continue cooking until smooth. Mix broth, pepper and mix well. Reduce heat and simmer, stirring occasionally, until mixture is thick, 5 to 10 minutes. Add cheese and cook, stirring, until melted.

Add the chicken and the vegetables and continue cooking until the meat and venerable areheated through. Preheat oven to 400 degrees. Spray casserole dish coated with nonstick cooking spray and pour the mixture into a bowl of chicken. Separate each biscuit into two layers of dough. Place over chicken mixture. Bake until the biscuits are golden, 7 to 10 minutes.

That's it for today! If you want more chicken recipes cookie, you now have to visit us at:

Whole Wheat Cookies AKA Whole Wheat Biscuits - A Brief Summary and Recipe

Whole Wheat Cookies, a.k.a whole wheat biscuits, are the most common and popular cookies to have found a place in almost everyone's home throughout the world. The wheat that forms the primary ingredient to bake cookies can be found in different varieties that all provide different tastes. The Soft, Hard and Durum varieties of wheat are usually available. If you are to prepare cookies, Soft wheat is the most suitable one. It comes in two varieties; the Soft 'Red Winter' and the other is the Soft 'White'. These contain smaller amounts of protein and thus are quite suitable for those who are allergic to gluten.

Generally the cookies sold at the stores are refined with 40%of the original wheat being removed which takes away from the main nutritional portion in the form of bran and wheat germ. Baking these cookies at home using whole wheat flours will prevent this.

Here's a simplest recipe for you to start with.

Take ½ cup melted butter, ½ cup brown sugar, a pinch each of baking soda, baking powder, cardamom powder and mix it well.

Add wheat flour and desiccated coconut. Make flat shapes and bake them in a pre-heated oven at 350 degrees F/176 degrees C degrees until cooked.

There are many varieties of whole wheat Cookies, a.k.a whole what biscuits, that you can prepare and savor the taste of, that also have complete nutritional value. You can find hundreds of these recipes online; complete preparation instructions, accurate measurements, and ingredients list are all provided.

Biscuit Joinery and Pocket-Hole Technology For Woodworking Enthusiasts

As craftsmen strive to create a perfect joint the question of wood joinery hangs over the heads of many professionals. To achieve these sought after smooth, strong, and durable joints there are many methods to choose from. Techniques like biscuit, or plate joinery, and pocket-hole joinery offer individual and effective ways to create a powerful and strong joint. Each method provides a different and efficient way to enhance the strength of your joints.

Biscuit or plate joinery involves the insertion of a biscuit into an oval, or crescent shaped slot that is cut into opposite edges of two pieces of wood. Biscuits are pre-cut, oval-shaped pieces of compressed wood that range in size from 1/2in to 2-1/4in in length. There are also biscuits available in plastic, aluminum, and steel for special applications, generally however, wood biscuits are the most prominently used. Biscuits (dabbed with glue) are inserted into specially cut slots in the wood that are shaped identically to the biscuit, the two pieces of wood are clamped together to set, and thus form a strong, durable joint. The biscuits also tend to soak up the glue applied to them before insertion which causes them to swell and make the joint tighter, and stronger. Porter Cable, DEWALT, and Makita each offer high quality plate joiners with unique, and individual features to help meet your needs, and build your joints better.

Porter Cable offers a Deluxe Plate Joiner Kit with a powerful 7.5 amps and 10,000 rpm. This joiner has many features that simplify the joining process, including: a precise micro height-adjustment knob to keep biscuits exactly centered, and a 1in O.D. (outer diameter) dust port that works with standard bags or can simply hook up to a vacuum. The DW682K has a fence tilt of 0 to135 degrees with a positive adjustable stop at 90 degrees; additionally, the bale handle is attached to the fence (rather than the motor) for increased stability and control while cutting. The joiner also has a lock-on trigger for continual use and a supremely accurate (at any angle) height scale to precisely measure positions. Porter Cable's plate joiner has seven-position rotating depth stop to accommodate a variety of biscuit sizes and depths, and a spindle lock mechanism for simple blade changes. For standard and face-frame biscuits, Porter Cable's Deluxe Plate Joiner Kit includes both 2in and 4in diameter blades. The kit also includes a centering plate, dust bag, a chip deflector, Allen wrench, and a carrying case for portability and convenience.

DEWALT offers a similar Heavy-Duty Plate Joiner with 6.5 amps and no load speed of 10,000 rpm; tough enough to work through even the hardest wood. The DW682K offers a dual rack and pinion system that ensures the blade and fence are always parallel for the most accurate joints - every time. The one piece fence is also adjustable with a 0-90 degree tilt, and, at zero degrees, a flush cut can be made without removing the fence. Additionally, the fence has a locating notch at 45 degrees that allows indexing off the outside surface of a mitered joint: in other words, the fence has a positive lock at 45 degrees to keep your joints always accurate. With a no marring, heavy-duty aluminum shoe, the joiner can be clamped down for stationary work - and has retractable, anti-slip pins to help hold your work in place, and preset depth stops for all common biscuit sizes. DEWALT's joiner kit comes with a carbide blade, dust bag, a vacuum adapter, Torx key, wrench, and a heavy-duty kit box for security. The DW682K comes with DEWALT's one year free service contract, and a three year limited warranty.

Makita also provides an excellent option in biscuit joinery. Their 3901 plate joiner runs on 5.6 amps, and with a no load speed of 10,000 rpm. Although with slightly less amps, the tool is strong enough to make the tight, and lasting joints craftsmen expect from biscuit joinery. Makita's joiner has a one-touch 6 depth setting that allows for immediate depth change when working, and accommodates most common biscuit sizes. Makita's 3901 also features a shaft lock for fast, simple blade changes, and easy to operate cam locks for added security. With a cast aluminum pivot fence with positive stops at 0, 45, and 90 degrees the joiner is always accurate and precise, and is designed to quickly and simply make strong and durable plate joints. The tool has a maximum cut depth of 25/32in, a large top grip handle, no mar rubber strip insert, and is double insulated for additional security/safety on the job. Makita's 3901 plate joiner includes a carbide tipped blade (4in in diameter), an angle guide, dust bag, lock nut wrench, set plate, inner flange, lock nut, and a plastic tool case for convenience and portability. The tool is just over a foot long and weighs 6.2 lbs.

Pocket-hole technology involves drilling an angled hole into one workpiece and joining it to another with a self-tapping screw. This process eliminates tedious drilling applications, and provides a fast, strong joint in which the screw acts as a permanent internal clamp pulling and holding two workpieces together. Kreg offers a Jig Master System specifically designed for pocket-hole joinery. The K3MS is effectively two tools in one having interchangeable drill guide blocks that can shift between bench-top and portable bases. The tool has an easy access, spring-loaded, front-side clamp that eliminates reaching around big panels to get to your toggle clamps; it keeps everything within arms reach so you can maintain speed and greater ease on the job.

Kreg offers a three-hole drill guide with a hardened steel core that helps you perfectly place pocket holes even in a variety of widths and thicknesses. This steel core also protects bits by keeping them completely covered, and supports work pieces throughout the entire drilling process. This technology reduces bit deflection and tear-out, and provides a clean, smooth, and plug-able pocket-hole. Kreg's jig also has a material support stop that can be set at any distance from the jig enabling you to repeat the same pocket-hole numerous times. This stop can also swing or flip out of the way to act also as a height support for large panels. Additionally, Kreg utilizes an optimized drilling angle specifically configured to enhance driving efficiency and reduce the pocket-hole's overall size to less than 1-1/2in. A wood-chip relief system -which consists of one wood-chip relief hole per every drill guide hole - keeps messy debris out of your drill bits and decreases drill torque output, thus increasing the life of your drill bits. This system allows the user to make smooth pocket-holes in only one plunge. Kreg jigs are built with an unique composite material that is flexible, resilient and also strong and durable; each jig is also built in-part with heavy-duty glass-reinforced nylon that maintains its strength and longevity.

Each of these joinery options is unique and provides professional results and professional strength to your joints. Both biscuit joinery, and pocket-hole joinery offer simple and strong solutions to achieving the perfect woodworking joint.

Top 3 Red Lobster Recipes

Red Lobster Cheese Biscuits
2 cups Bisquick
2/3 cup milk
1/4 teaspoon garlic powder
1/2 cup shredded sharp cheddar cheese
1/4 cup butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon kosher salt
1/2 teaspoon parsley flakes

Heat oven to 450.
Mix Bisquick, garlic powder, milk and cheese until well blended.
Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes.
Combine butter, garlic powder, old bay, parsley and salt.
Melt in microwave for 20 seconds.

Red Lobster Shrimp Alfredo
Ingredients:
1/3 cup olive oil
3 cloves garlic, minced
1 pound shrimp, peeled, deveined and remove tails
2/3 cup clam juice or chicken broth
1/3 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons each lemon juice and chopped parsley
1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
1 package linguine pasta (8 ounce size) cooked and drained

Directions:

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice (I use the chicken broth when I'm out of clam juice); bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.

Red Lobster Shrimp Scampi
1 cup white wine
1/2 cup unsalted butter, do not use margarine
3 teaspoons minced garlic
1 lb shrimp, peeled and deveined

Bake at 350-degree oven for about 6 to 7 minutes.
Be careful not to overcook the Shrimp.
The shrimp is done when it has turned pink.