Hot Biscuits Food

RED HOT BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Combine Bisquick, Red Pepper and 1/2 tsp Garlic Powder.
• With a fork, stir in milk and cheese until mixture forms a soft dough.
• Drop dough by 1/4 cupful onto greased cookie sheet.
• Combine butter and remaining Garlic Powder.
• Bursh on dough tops.
• Bake 10-12 minutes or until golden brown.

HOT BISCUITS

Steps:

• Stir water into bisquick mix with about 25 strokes.
• Turn onto lightly floured surface, round up dough & knead 10 times.
• Pat to 1/2 inch thickness.
• Cut close together with floured 1 inch cutter.
• Place 1 inch apart on greased baking sheet for crusty sides, close together for soft sides.
• Bake 425* oven to 16 minutes, until browned.

MARTHA WHITE "HOT RIZE" BISCUITS

Steps:

• HEAT oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. KNEAD dough on lightly floured surface just until smooth. Roll out dough to ½-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet. BAKE 10 to 12 minutes or until golden brown. Serve warm. VARIATIONS: OLD-FASHIONED BUTTERMILK BISCUITS: Substitute ¾ cup plus 2 tablespoons buttermilk for milk; add ¼ teaspoon baking soda to flour, if desired.

HOT STRAWBERRY BISCUITS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the rosemary and lemon zest, and mix until combined. Quickly blend in the shortening until the mixture resembles coarse meal. Make a well in the center and stir in the buttermilk and strawberries until just blended. Do not over mix.
• Turn the dough out onto a well-floured board and knead gently 2 to 3 times. Pat the dough into a circle about 1/2-inch thick. Using a 3 inch round cookie cutter, cut out biscuits and place on a baking sheet.
• Bake until golden, about 20 minutes. Transfer biscuits to a rack to cool.
• In a bowl, combine the melted butter, sugar, and lemon juice and zest. Brush glaze over warm biscuits.

FLAKY BUTTERY BISCUITS

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
• For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

HOT MUSTARD BISCUITS

Steps:

• Preheat oven to 425 degrees. Melt 1 tablespoon butter in a saute pan over medium heat. Stir in shallots and rosemary; cook until shallots are soft, about 2 minutes. Set aside.
• In a large bowl, whisk the flour, baking powder, 4 tablespoons mustard powder, and salt. Using two knives or a pastry cutter, cut in the remaining 1/2 cup butter with dry ingredients until the mixture is coarse and crumbly. Cut in the shortening.
• Combine milk, grainy mustard, and shallot-and-rosemary mixture. Make a well in the center of dry ingredients, and pour in milk mixture. Slowly mix in flour mixture until all of it is incorporated. Make sure the dough is mixed well but not overworked. Turn dough out onto lightly floured work surface. Pat into a rectangular shape about 1 inch thick. Using a 2-inch biscuit cutter, cut out biscuits, and transfer to a parchment-lined baking sheet.
• Transfer to oven to bake. Combine remaining tablespoon mustard powder with honey, stirring until smooth. When biscuits are puffed up and golden brown, about 25 minutes, remove from oven, and brush with mustard glaze. Return to oven, and bake 5 minutes more. Serve hot.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.