Easy biscuits complete almost any meal
Sometimes it’s not the entree that makes a meal special. Sometimes it’s going that extra mile to add a finishing touch to a meal, like with a homemade dessert or fresh biscuits out of the oven. And with these recipes, homemade biscuits don’t have to be time consuming to make.
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Sour Cream Biscuits
1 cup self-rising flour
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil
Preheat oven to 425 degrees; lightly grease a baking sheet. In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened. Turn onto a floured surface; knead 4 to 6 times. Roll out to approximately 3/4-inch thickness; cut with a 2-1/2-inch biscuit cutter. Place on prepared baking sheet; if desired, lightly spray tops with nonstick cooking spray to encourage browning. Bake until golden brown, about 10 to 12 minutes. Makes 4 biscuits.
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Despite their name, these biscuits do not taste like mayonnaise. The mayonnaise does, however, give the biscuits a fluffy texture.
Mayonnaise Biscuits
2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise
Preheat oven to 400 degrees; lightly grease a baking sheet. In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto prepared baking sheets. Bake until golden brown, about 10 to 12 minutes. Makes 1 dozen.
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Cheddar Bitty Biscuits
2 cups buttermilk baking mix, such as Bisquick
1/2 cup (2 ounces) shredded cheddar cheese
2 cloves garlic, minced
2/3 cup milk
2 tablespoons butter or margarine, melted
1/4 teaspoon garlic powder
Preheat oven to 450 degrees; lightly grease a baking sheet. In a bowl, combine baking mix, cheese and minced garlic. Using a fork, stir in milk just until moistened. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake until golden brown, about 8 to 10 minutes. In a small bowl, combine butter and garlic powder; brush over hot biscuits. Makes 1 dozen.
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Pantry Pointers
As a substitute for self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a 1-cup measuring cup. Add all-purpose flour to fill measuring cup.
Check your leavening ingredients before making biscuit dough. When baking soda and baking powder are past their prime, your biscuits won’t rise properly.
Be careful not to knead biscuit dough too much. This will develop more gluten in the flour, and this gluten will make the texture of the biscuits rubbery. Kneading as little as possible makes biscuits light and tender.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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