STIR AND ROLL BISCUITS (BETTY CROCKER COOKBOOK)
I'm a biscuit fanatic--over the course of my final two years of college, I must have made several dozen batches of biscuits for all occasions! This recipe is my favorite to make because of its simplicity and its deliciousness. Taken and embellished upon from a 1970s-era Betty Crocker Cookbook. These are also great as the top crust of chicken pie!
Provided by finch stew
Categories Breakfast
Time 20m
Yield 16 1 3/4 inch biscuits, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees.
- Measure and sift (important!) dry ingredients into bowl.
- Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
- Stir until mixture cleans side of bowl and forms a ball. If dough is too sticky, add some flour. If it's not sticking together enough, add a bit more milk.
- To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat. Fold the dough over on itself several times or until it looks smooth. This is kind of like kneading bread dough.
- Pat or roll the dough until it's 1/2 inch thick.
- Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!). Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture! I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
- Place on ungreased, single-layer baking sheet. Bake 10-12 minutes or until golden brown. Be sure to check to see if the bottoms have browned before removing from oven!
Nutrition Facts : Calories 415.7, Fat 20.2, SaturatedFat 2.3, Cholesterol 5.7, Sodium 729.5, Carbohydrate 50.4, Fiber 1.7, Sugar 0.2, Protein 7.8
BETTY CROCKER'S BAKING POWDER BISCUITS (LIGHT, FLAKY AND TENDER)
I have been using this recipe for years from the first cookbook that I ever owned, my Betty Crocker's Big Red Cookbook, from my high school home economics class. I make these for my mom, and she loves them. Having my mom's seal of approval guarantees these are good because she knows her biscuits. My mom's mother (my grandma) made handmade biscuits two to three times every single day during my mom's childhood growing up on a farm.
Provided by Garden Gate Kate
Categories Breads
Time 22m
Yield 7 biscuits, 7 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450F degrees.
- Sift flour, sugar, baking powder, and salt together in medium bowl. Cut in shortening using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
- Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 3/4 inch thick. Cut with floured 2 ½ -inch round cutter. Place on ungreased cooked sheet about 1 inch apart for crusty sides, touching for soft sides (I prefer crusty sides). After cutting as many biscuits as possible, lightly press-don't knead- the scraps of dough together to make 1 to 2 more biscuits.
- Bake 10 to 12 min or until golden brown. Serve warm.
- Note: This recipe doubles very well. Every time that I make these, I always double this recipe. To double, simply double all the ingredients. Also, the key to high-rise, flaky biscuits is having really fresh baking powder and not overworking the dough. Even if your baking powder is not expired, the biscuits will not rise if the baking powder has clumps inside the container. Also, I cannot emphasize enough to just lightly knead the dough 10 times; over-kneading will produce a tough biscuit. When you pat the dough to ¾ inch thickness, the baking powder will already be activating the dough to rise. Do not re-pat the dough down again because the air bubbles forming will make the biscuits flaky.
- Betty Crocker's Tips for Biscuits: Tip One: One secret to making flaky biscuits is thoroughly blending or "cutting in" the shortening and dry ingredients. A pastry blender, which breaks the shortening into little lumps works great for cutting inches If you don't have one, you can crisscross two table knives through the flour and shortening or use a wire whisk.
- Tip Two: Use a biscuit cutter dipped in flour to cut the dough, pushing the cutter straight down through the dough. If you twist as you cut, the biscuits will be uneven. Cut the biscuits as close together as possible. If you don't have a biscuit cutter, use the end of an open 6-ounce juice can or other narrow can or glass, or use cookie cutters for fun shapes. Dip in flour before cutting.
Nutrition Facts : Calories 284.5, Fat 15.9, SaturatedFat 4.3, Cholesterol 3.7, Sodium 553.2, Carbohydrate 30.9, Fiber 1, Sugar 1.9, Protein 4.5
MOM'S FAVORITE: BETTY CROCKER'S CLASSIC FLUFFY MEATLOAF
My mom has been using this recipe since she was married in the 50's and it's as good now as then. She still makes it for me when I visit. :) It's wonderful when first served, but is even better chilled... cold meatloaf sandwiches, mmm! A versatile recipe, you can easily alter it to your own tastes. Experiment and enjoy! :)
Provided by Julesong
Categories Lunch/Snacks
Time 1h35m
Yield 1 meatloaf
Number Of Ingredients 10
Steps:
- Mix ingredients thoroughly.
- Pack into greased 9x5x3" loaf pan.
- Bake in 350 degree oven for 1 1/2 hours.
- Serve hot or let cool and chill and serve cold.
- Other suggestions: add 3 cloves minced garlic; spread bacon slices over the top before cooking and/or 3 Tbsp catsup or barbecue sauce; substitute 1 Tbsp horseradish and 1 Tbsp for the mustard and sage; substitute 1 cup sauerkraut for 1 cup breadcrumbs and add 1/2 tsp dill weed to taste; try it with other herbs/spices or combinations added such as curry powder, cayenne and cumin, or oregano and basil.
BETTY CROCKER'S SUGAR COOKIES
I have been making these cookies every year for Christmas since I was in high school!! I roll them really thin so they are crispy, not soft/chewy and only add sprinkles. This recipe is for a double batch, but can easily be divided. **Chilling dough not included in prep time**
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 6-7 dozen
Number Of Ingredients 8
Steps:
- Cream together butter, sugar, eggs, and vanilla.
- In a separate bowl combine flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
- Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
- Preheat oven to 400 degrees F.
- Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
- Cut cookies with seasonal cookie cutters.
- Place cookies on parchment-lined cookie sheets for easy clean up.
- Sprinkle with colored sugar sprinkles.
- Bake 6-8 minutes or until edges turn golden brown.
- Cool on wire rack and store at room temperature in an air-tight container.
FLAKY TENDER BISCUITS
These biscuits are light, flaky and tender. So good with breakfast or serve them with strawberries and cream. Only mix the dough until it comes together. I cannot stress enough that this dough should not be overworked and that a light hand is needed. If you end up with a hard and doughy biscuit, you will know to mix the dough less the next time. The credit goes to Joyofbaking.com
Provided by YungB
Categories Breads
Time 30m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.).
- Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.
- Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
- Makes about 12 3-inch (7.5 cm) biscuits.
Nutrition Facts : Calories 370.2, Fat 18.6, SaturatedFat 11, Cholesterol 115.4, Sodium 338, Carbohydrate 41.8, Fiber 1.4, Sugar 0.3, Protein 8.6
BETTY'S BISCUITS SUPREME
These are so simple to make, yet so tasty! They are perfect with jam, honey or just plain. These also make the perfect bed for strawberry shortcake or with any other berries for that matter.
Provided by John Padfield
Categories Breads
Time 25m
Yield 8 good-sized biscuits, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Sift dry ingredients into mixing bowl.
- Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal."
- Stir in almost all the milk.
- If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.
- Knead quickly on a lightly floured board (too much handling makes tough biscuits).
- Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
- Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
- Bake 10 to 12 minutes.
FLAKY BISCUITS
Make and share this Flaky Biscuits recipe from Food.com.
Provided by queenbeatrice
Categories Breads
Time 27m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, whisk together flour, baking powder, sugar and salt. Using pastry blender, 2 knives or fingertips, cut in butter and shortening until coarse crumbs with a few larger pieces. Make well in centre; pour in milk all at once. Stir with fork just until dough clings together.
- Turn out onto lightly floured surface; knead lightly 10 to 12 times. Pat out into scant ¾ inch thickness. Using 2 ½ inch round cutter, cut out biscuit, dipping cutter in flour between cuts, making sure to cut straight down and not twisting the cutter, which would seal the edges and prevent them from rising fully. Repeat with scraps once.
- Bake on ungreased or parchment paper-lined baking sheet in 450 degree oven until risen, golden and flaky, about 12 minutes.
Nutrition Facts : Calories 191.3, Fat 10.6, SaturatedFat 4.6, Cholesterol 14.5, Sodium 208.2, Carbohydrate 21, Fiber 0.7, Sugar 0.9, Protein 3.2
BETTY CROCKER'S SAVORY MEATLOAF
A Betty Crocker Kitchens favorite, this herb-flecked meat loaf is everything a good meat loaf should be!
Provided by Brieness79
Categories Meat
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
- Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.
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