Big Fat Jelly Biscuits Food

J.P.'S BIG DADDY BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

(BIG AS A) CATHEAD BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Prepare a 9-inch cake pan with cooking spray.
• Mix flour, baking powder, salt, and baking soda together in a mixing bowl.
• Mash small chunks of lard into the flour mixture with a pastry cutter or with your fingers, letting each addition integrate fully before adding the next, until all the lard has been added and the mixture resembles coarse-ground cornmeal.
• Make a well in the center of the flour mixture. Pour milk into the well. Stir the mixture with a spoon, making sure to scrape the edges of the bowl so that the dry flour there gets wet, just until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining, leaving lumpy dough which is sticky in some places and even a bit grainy in the driest areas. From here, use your hands to carefully mix to ensure even consistency.
• Divide dough into 8 equal chunks and shape each into a thick biscuit. Put the shaped biscuits into the prepared cake pan with the sides touching.
• Bake in preheated oven until the tops are light golden brown, about 15 minutes.

EASY BIG FAT YEAST ROLLS

Steps:

• 1. Pre-heat oven 350 degrees. Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended.
• 2. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).
• 3. Put out onto floured board and knead a few times until smooth.
• 4. Place in greased bowl, cover with plastic wrap and let rise in warm place for approximately 45 minutes.
• 5. Punch down and turn out onto floured board.
• 6. Shape into 12 rolls and place in greased 13x9 inch baking pan. Let rise again about 30 minutes.
• 7. Bake at 350 degrees for 20 minutes.
• 8. Brush tops of rolls with butter (or equivalent).

JELLY JAR BISCUITS

Steps:

• Preheat the oven to 425* F.
• Do not mix your wet and dry ingredients together until the oven is very hot or you will not have fluffy biscuits.
• After the oven is screaming hot, sift dry ingredients together and stir to make sure they are mixed well.
• Add shortening to the biscuit mix and cut in with a pastry cutter or two knives until the lumps are as small peas.
• Add the cold milk and stir until it barely clings together.
• By hand, knead three or four times.
• Turn out onto a floured board and pat into a disk about 1/2 inch high.
• Cut with a floured jelly jar ( 2 1/2"), give the tops a gentle poke, re-roll scraps and cut, sprinkle each top with a little flour.
• Place biscuits on a sheet pan or cookie sheet with parchment. The closer you put them together the softer they are. I don't let mine touch usually.
• Put into the center of the oven.
• Bake about 11 minutes. Depending on the size of the biscuits you can bake them from 8 to 15 minutes. So keep an eye on them.
• This recipe can easily double or even quadruple.

JELLIED BISCUITS

Steps:

• In a bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until the mixture resembles coarse crumbs. Add milk, stir quickly with a fork just until mixed. Drop by rounded tablespoonfuls onto a greased baking sheet. Make a deep thumbprint in tops; fill each with 1 teaspoon of jelly. Bake at 450° for 10-12 minutes or until biscuits are browned.

FRUIT AND RASPBERRY JELLY PIE ON A CRISPY BISCUIT CRUST

Steps:

• For the biscuit crustCombine the biscuits, butter and sugar in a deep bowl and mix well.Transfer the mixture into a 150 mm. (7") diameter loose bottom flat pie dish and press it lightly using the back of a spoonRefrigerate for 30 minutes or till firm. Keep aside.
• For the fillingBoil 1½ cups of water in a deep non-stick pan, add the raspberry jelly crystals into it, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Cool slightly while stirring continuously. Add the pineapple and mix well.Pour the above mixture immediately on the biscuit crust and refrigerate for 1 hour or till firm.
• How to proceedCut into 6 equal wedges and serve immediately.

PEANUT BUTTER AND JELLY BISCUIT BAKE

Steps:

• Preheat oven to 400F.
• Line the bottom of a greased 8 inch square baking dish with 5 biscuits. Flatten and stretch the biscuits a bit to make them cover more of the pan.
• Spread the peanut butter on the biscuits.
• Spoon the jelly on top of the peanut butter.
• Flatten and stretch the remaining 5 biscuits and place them on top to form five sandwiches.
• Bake for 22-24 minutes until biscuits are nicely browned.
• Allow to cool for a few minutes before dusting with powdered sugar and serving.
• Enjoy!

PEANUT BUTTER AND JELLY BISCUITS

Steps:

• Bake desired amount of biscuits according to package instructions. Let cool slightly. Slice in half horizontally.
• Spread 1-2 tablespoons of peanut butter on one half. Spread 1-2 tablespoons of jelly on top of peanut butter. Place other biscuit half on top.
• Repeat with remaining biscuits. Serve immediately.