Fancy Biscuits Food

THE BLACK DOG

Steps:

• For the tasso ham gravy: Heat the ghee in a saucepan over high heat. Once melted, add shallots and saute for 1 minute. Add ham and continue to cook until slightly caramelized.
• Whisk in flour. Cook until mixture is light brown. Add heavy cream and chicken stock. Bring to a boil. Lower heat. Simmer until sauce thickens enough to coat the back of a spoon, about 15 minutes. Season with salt and pepper. Keep warm.
• For the grits: Heat a large pot over medium heat. Add olive oil, tasso ham and shallots. Saute until the shallots are translucent.
• Deglaze pot with chicken stock. Add heavy cream and 1 1/2 cups water. Bring to a boil.
• Reduce heat to medium and add the grits. Stir to combine. Do not walk away from the grits, as they will easily stick to the pan and burn. Cook, stirring the grits constantly and adding an additional 1 1/2 cups water as necessary until al dente, 30 minutes to 1 hour.
• Season with salt and pepper. Remove from the heat and stir in the shredded cheese. Cover to keep warm.
• For the shrimp butter: Simmer the shrimp shells and butter in a saucepan on low heat for 10 minutes. Strain and discard shells.
• For the black dog: Heat ghee in a large nonstick skillet over medium-high heat. Add tasso ham, shallots and shrimp. Saute shrimp on one side for 1 minute, then flip. Add garlic and sautee. Squeeze lemon wedges through a strainer into the skillet. Add 4 ounces shrimp butter, followed by the tasso ham gravy and green onions.
• To assemble, place the bottom halves of your biscuits on 4 to 6 plates. Scoop 3/4 cup grits atop each biscuit. Using a spoon or tablespoon scoop, press a small dimple on top of each serving of grits. Use tongs to place shrimp on top of the grits, then pour gravy over the top of each dish. Lean biscuit tops on the side of the shrimp. Garnish with green onions.

FANCY BISCUITS

Steps:

• 1. Preheat your oven to 400 degrees
• 2. Dump your 2 cups of flour in a bowl and add your cubed butter to it. Set your mixer who is on the slowest speed and let them combine until the flour looks course
• 3. Then add your eggs one at a time
• 4. Then add your cream
• 5. When you cube your cheese lightly coat them in flour (this will help them not to go straight to the bottom of the dough
• 6. Fold the fresh dill and sharp cheddar into your batter
• 7. After the dill and cheddar are incorporated pour some flour out on a flat surface and pour your dough on top of the flour. Kneed the flour until the dough just comes together. Take a rolling pin and roll them into a square shape. Cut the scones on the diagonal to make eight triangle shaped scones
• 8. Spray your cookie sheet with some cooking spray. Place each of your scones on the baking sheet and brush some of your egg wash on each one
• 9. Then sprinkle some salt and pepper on top of each of the scones. Place them in the oven for 12-15 minutes. They should be golden brown and cheese will be oozing out!

FANCY ICED BISCUITS

Steps:

• Line a couple of trays with baking parchment and heat oven to 180C/160C fan/gas 4. Mix together the flour, salt, caster sugar and lime zest (keep the zested limes for the icing). Add the butter and rub together until the mixture resembles fine breadcrumbs.
• Beat the egg and vanilla bean paste together with a fork, then mix into the other ingredients. Knead until even. Chill until firm, then roll on a lightly floured surface until about 4-5mm thick. Stamp out 8cm rounds, transfer to baking trays, then chill again for 15 mins before baking for 15-17 mins until golden. Remove from the oven, transfer to a wire rack and leave to cool before decorating.
• For the icing, put the royal icing sugar into a bowl, add about 65ml lemon or lime juice and use a metal spoon or electric mixer to beat until it is fairly thick and glossy. If the icing is too thick though, it will be hard to pipe. Take a quarter of the icing, put into a piping bag fitted with a No 2 (very small round) piping nozzle and set aside. To see step-by-step images, please see the tips, below left, for a link to our guide page.
• For the flood icing, add another 10ml lemon or lime juice to the remaining icing, a few drops at a time until it is pourable. You can now divide this icing into as many bowls as you like and colour by mixing in a little gel food colouring.
• Place the coloured icing into three piping bags, ready for decorating.
• To decorate the biscuits, use the thicker icing to draw your outline or design onto the biscuits. Let the icing set for a few minutes.
• Pipe enough runnier icing to cover the entire biscuit - don't worry about it being neat at this point. Use a toothpick to spread the icing evenly inside the hard icing 'wall'. If the surface of the icing isn't flat, gently shake the biscuit back and forth until you have a smooth covering.
• To add a simple dot decoration, while the icing is still wet, use the runnier icing again to pipe dots again - this will sink on, leaving you with a smooth effect. Pop the biscuits onto a baking tray and place into an oven at its lowest setting for about 30 mins to allow the icing to set hard.