Stir And Roll Biscuits Betty Crocker Cookbook Food

*TRADITIONAL ROLL DOUGH - BETTY CROCKER COOKBOOK RECIPE - (4.2/5)

Steps:

• Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening/butter and 2/4/6 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 to 2 hours. Dough is ready if impression remains. Punch down dough; shape into rolls. Let rise 20 minutes before baking. Heat oven to 400 degrees. Bake rolls 15 to 20 minutes.

STIR AND ROLL BISCUITS (BETTY CROCKER COOKBOOK)

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!

BISCUITS AND GRAVY ROLLS

Steps:

• In 8-inch skillet, crumble and cook pork sausage over medium heat, stirring occasionally, until no longer pink. Drain, reserving drippings.
• Heat oven to 375°F. Lightly grease or spray 13x9-inch pan.
• In large bowl, stir Bisquick mix, milk and sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix; knead until smooth, about 10 turns. Roll out dough to 15x9-inch rectangle. Spread crumbled sausage on rectangle. Roll up dough tightly from one long side; pinch seam to seal. Cut roll into 12 equal slices. Place cut side down in pan.
• Bake 20 to 25 minutes or until golden brown.
• Meanwhile, return sausage drippings to skillet over medium heat (add butter as needed to make 4 tablespoons total). Add flour; beat with whisk. Slowly add milk, beating constantly. Cook about 5 minutes or until thickened.
• Transfer rolls to serving plates. Spoon gravy over tops; sprinkle with salt and pepper to taste.

ITALIAN STIR AND ROLL BISCUITS

Steps:

• Combine flour, baking powder, salt (if using), garlic and herb spice mix, 2 T parmesean cheese.
• Mix olive oil and milk. Combine wet mix with dry till dough pulls from sides.
• Knead dough 3 to 4 times and pat to 1/2 inch thickness. Cut with 2" biscuit cutter.
• Sprinkle remaining parmesean cheese on top of biscuits. Bake at 450 for 10 to 12 mins, or till golden brown.