Brides Biscuits Food

CALLIE'S CHARLESTON BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
• Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
• Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
• Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
• Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
• Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
• Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.

BRIDE'S BISCUITS

Steps:

• Sift dry ingredients, then cut in shortening.
• Add buttermilk.
• Dissolve yeast in warm water and add to the mixture.
• Knead lightly.
• Roll out, cut with biscuit cutter and bake on greased cookie sheet at 450*F for 10 to 12 minutes.
• Dough may be stored in the refrigerator, pinching off as many as is needed each time, or may be cut then frozen.

BRIDIES

Steps:

• ---To prepare the pastry---.
• In a large mixing bowl, sift together the flour and salt.
• Add the butter and cut into the flour until the mixture resembles fine bread crumbs.
• Mix in enough cold water to hold the mixture together.
• Form into a ball.
• Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes.
• ---To prepare the filling---.
• In a large bowl, mix together the uncooked ground meat, onion, salt, pepper and water; set aside.
• ---Assembly---.
• Remove the pastry from the refrigerator.
• Lightly sprinkle your work surface with flour.
• Roll out the pastry to about 1/8-inch thickness.
• Cut into 6-7 circles approximately 5 to 6 inches in diameter.
• Evenly divide the filling among the circles, placing the meat mixture on one half of the circle.
• Brush the edge lightly with the beaten egg.
• Fold the pastry over the filling and seal by lightly crimping the edge.
• Brush the top with beaten egg.
• Repeat with remaining filling and dough circles.
• Place on baking sheets greased with shortening or non-stick cooking spray and bake at 350°F for 50 minutes or until golden brown on top.

ANGEL BISCUITS

Steps:

• Combine the warm water, yeast, and a pinch of sugar in a small bowl. Let sit for 5 minutes, until it becomes frothy and foamy.
• Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the shortening in small bits, and stir until the mixture resembles small crumbly peas. Add the buttermilk and the yeast mixture, and stir together, using a wooden spoon, until the dough just comes together.
• Remove the dough to a floured work surface, and knead briefly for about 1 minute, until the dough is smooth and uniform in appearance. (It's important not to overwork your dough, or you will be left with tough biscuits.) Pat the dough out to a 3/4-inch thickness. Using a 2-inch biscuit cutter dipped in flour, punch out dough rounds, patting and shaping the leftover dough to create more rounds.
• Arrange the biscuits on a parchment-lined sheet tray, cover with a clean tea towel, and let rise for 30 to 45 minutes, until doubled in bulk.
• Preheat your oven to 400 degrees F. Brush each biscuit with melted butter. Bake until golden brown, about 15 minutes. Serve warm.