biscuits Archives - Dine and Dish

Because I’m the Mom {Recipe: Buttermilk Biscuits}

Kristen — Mon, 07 May 2012 03:42:54 +0000

“Mom, why do you get to put all of that butter and honey on your biscuits and we only get a tiny bit?”

The question asked was fair enough. Buttermilk biscuits, fresh from the oven, are meant… they practically BEG for… melted butter honey goodness, but my kids don’t need to know that. They will be just fine with the little pat of butter and a slight drizzle of honey. No need to spoil them rotten at an early age by introducing them to an overload of honey and butter on top of a warm, delicious, flaky buttermilk biscuit.

My answer, one that I thought I’d never hear coming from my mouth, “Because I’m the Mom, that’s why.”

“That’s not fair!!” one little person exclaimed.

Out comes another phrase I used to roll my eyes whenever I heard it as a kid… “Well, honey, life is not fair.” Followed by, “Someday when you become a mom you can put as much honey and butter on your buttermilk biscuit as you want.”

To me a warm, fresh from the oven buttermilk biscuit slathered in butter and doused in sweet honey is one of life’s guilty pleasures. It’s one I first discovered from my mom, as she would savor every last bite of her biscuit. At our family table growing up, her biscuit even got a separate plate from the other breakfast food, just so the honey wouldn’t seep over into her bacon and eggs.

Go ahead and make this recipe, slather the biscuits up in some delicious butter and honey, and enjoy eating every last bite. In my world, it’s one of the best things about being a grown up!

Recipe: Warm and Flaky Buttermilk Biscuits

Tall, fluffy buttermilk biscuits made even better warm from the oven with a pat of butter and drizzled with honey. A recipe that has been in my recipe box since before I was married.

Ingredients

2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons butter cold, and cubed into smaller pieces
1 cup buttermilk or buttermilk substitute 1 cup milk with 1 tablespoon lemon juice, left to set for 10 minutes
1 tablespoon butter melted
Flour for dusting

Instructions

Preheat oven to 450° F
In a medium bowl and using a wooden spoon, combine all dry ingredients.
Using a pastry blender or fork, add butter cubes into the dry ingredients. Blend, without over blending, butter into the dry ingredients until it resembles course meal.
Add the buttermilk slowly, and stir until the mixture is just combined. It will still be someone dry, but should hold together when pressed.
Dump dough mixture out onto a slightly floured board.
Using your hands, gently pat the dough out until it is approximately 1/2 inch thick. Do not over handle the dough and do not use a rolling pin... simply flatten the disc out with your hands.
Starting at the very edge, use a round cutter and cut the biscuits. (You should get 10 biscuits from this recipe).
Place on an ungreased cookie sheet, with sides of each biscuit touching another.
Bake for 10-12 minutes or until slightly brown on the top.
Remove from the oven and brush with the 1 tablespoon of melted butter.
Serve warm with a butter and honey.

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Splenda Essentials Giveaway {Recipe: Cinnamon Biscuits}

Kristen — Tue, 13 Sep 2011 03:05:48 +0000

This giveaway is now closed. The winner was Sonia from the blog My Creative Flavors. Congratulations, Sonia, and thank you everyone who entered.

I’m going to be honest with you. I kind of like sugar. I know, you are falling over from disbelief right now, aren’t you? There is no evidence, whatsoever, on my blog that points to this fact, right?

I’ve always had the belief that if you are going to indulge in dessert, you might as well truly indulge. Fat free, sugar free, desserts didn’t have a place in my house…until recently.

Over the summer my healthy, fit husband started having symptoms of being diabetic. When we were faced with this possibility, I took a long, hard look at how I cooked and realized some things were going to have to change, and quick. I had always used Splenda® as the sweetener in my coffee, but never considered switching up my cooking by replacing the sugar in the things I make with Splenda® Essentials.

I realized soon after trying Spenda® Essentials in some baked goods that I should have given healthy desserts a chance in our house long before now. I had no idea you could still indulge your sweet tooth while enjoying desserts that weren’t as calorie laden as the ones I had been making.

Our friends at Splenda® are giving Dine & Dish readers the chance to win a Splenda® Essentials Gift Basket. One random Dine & Dish reader will win a prize package including the following items:

One (1) package of SPLENDA® ESSENTIALS No Calorie Sweetener with B Vitamins
One (1) package of SPLENDA® ESSENTIALS No Calorie Sweetener, 1 gram of Fiber packets
One (1) package of SPLENDA® ESSENTIALS No Calorie Sweetener, 1 gram of Fiber granulated
One (1) SPLENDA® ESSENTIALS No Calorie Sweetener to-go mug
One (1) Splenda-yellow blender
Two (2) Splenda-yellow bowls
One (1) Splenda-yellow fruit juicer

To enter the giveaway, leave a comment on this post telling me how you like to use Splenda. For an additional entry, head over to facebook and become a fan of Splenda on Facebook. Leave an additional comment on this post letting me know you did so. All entries must be received by Friday, September 16th, 2011. Winner will be chosen via Random.org.

Recipe: Cinnamon Biscuits

A simple biscuit recipe sweetened up with cinnamon and Splenda®. These biscuits are great for breakfast or as an afternoon snack with coffee or tea.

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter, softened
1/4 cup, Splenda®
1 teaspoon cinnamon

Combine flour, baking powder and salt; cut in shortening.
Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
Roll dough out, on lightly floured surface, into a 1/4 inch thick circle.
Spread butter over top of dough.
Combine cinnamon and Splenda®; sprinkle evenly over dough.
Using a biscuit cutter or a round cookie cutter, cut into rounds. Place dough rounds into a sprayed round baking pan.
Bake in 400• oven for 18-20 minutes or until golden brown.

Splenda is giving fans even more chances to win. Make sure to visit their Facebook page for details on how to receive a free Splenda Essentials sample plus more great prizes!

Splenda compensated me for participation in this campaign. However, all thoughts and opinions are my own.

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The Banana and Biscuit Dilemma (Recipe: Banana Buttermilk Biscuits)

Kristen — Fri, 18 Feb 2011 18:19:56 +0000

What’s a mom to do? You have one kid who wants buttermilk biscuits for breakfast. Another kiddo wants banana muffins for breakfast. One, doesn’t care what you have as long as she gets to nibble on the dough…

What I decided to do was give my kids the best of both worlds. Plenty of dough to nibble on but it wouldn’t be regular banana muffin dough or buttermilk biscuit dough. I decided to combine the two and make Banana Buttermilk Biscuits. I wasn’t sure if it was going to work or not, but it did work…and it worked so well that neither kid wants me to make plain old buttermilk biscuits again or boring old banana muffins. They both want me to keep a hold of this recipe for Banana Buttermilk Biscuits and make it as often as I can!

Banana Buttermilk Biscuits

Author Dine & Dish

Ingredients

2 1/4 cups flour
1 Tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup butter
3/4 cup buttermilk or use this substitution, which is what I always do
1/2 cup banana mashed
1 teaspoon vanilla

Instructions

Preheat oven to 400° F
Combine flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly.
Slowly add buttermilk, mashed banana and vanilla and stir to moisten.
Pat out dough on a well floured bread board until approximately 1 inch thick. Do not overwork dough. If dough is too moist, slowly need in a bit more flour until workable.
Using a floured biscuit cutter, cut out dough and place on a greased baking sheet.
Bake for 15 minutes or until a nice, light golden brown. Serve warm with butter and honey.

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Time Machine (Recipe: Pumpkin Biscuits with Orange-Honey Butter)

Kristen — Thu, 21 Oct 2010 19:51:06 +0000

One bite was all it took for me to be sitting around our dining room table in my childhood home, nylons still on my feet, shoes off, my parents nagging at me that I’m ruining my nylons because I am not wearing shoes… “Do you know how much nylons cost? You are running around the house with them still on with no shoes, ruining them.”

Church had just gotten out and upon returning home, my mom had baked the wheat bread that had been rising while we were gone. Fresh from the oven, we all gathered around the table for the first slice. The first slice was always the best… smothered in her homemade honey butter and still warm to the touch. “Don’t ruin your lunch,” my mom would say. But she knew better. Attempting to keep us from ruining our lunch was fruitless. We couldn’t help ourselves. One slice simply was not enough and our family would eat her bread until we couldn’t take another bite. As often happened on those Sunday’s, a loaf of bread would be be our lunch.

These biscuits are not my mom’s homemade wheat bread nor is the honey butter just any plain old honey butter, but even still…upon first bite the food time machine took me away to days already gone. What food transports you on a time machine back to your childhood?

If you are looking for something incredibly special to put on your table this holiday season, this recipe for Pumpkin Biscuits with Orange-Honey Butter is certain to enhance your holiday table. With flavors so subtle and rich at the same time, this is one combination that is sure to make a lasting impression.

Pumpkin Biscuits with Orange-Honey Butter from My Recipes and Cooking Light

Yield: 12 servings (serving size: 1 biscuit and 1 teaspoon butter)

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
1/2 cup canned pumpkin
Cooking spray
1/4 cup Orange-Honey Butter

Preheat oven to 450º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.

Orange-Honey Butter

Yield: 1 1/4 cups (serving size: 1 teaspoon)

1/2 cup butter, softened
1/2 cup honey
1/2 teaspoon grated orange rind

Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.

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The Need to Feed (Recipe: Buttermilk Biscuits)

Kristen — Fri, 05 Jun 2009 15:38:36 +0000

I love summertime…absolutely love it. I love having my kids home. I love the warm weather, the sunshine, and the impromptu neighborhood gatherings that happen when we are all hanging outside. I love not having to be any place in particular by 8am…lazy mornings of snuggling in bed and reading books before we all get up to start the day.

There is one thing I don’t like about summertime and that is that my kids need food for breakfast, lunch AND dinner. The nerve of them wanting to eat three square meals a day! Having to feed them totally interrupts my “lets just live by the seat of our pants” summertime mentality. I could get by with just grazing when I’m hungry during the day, but the little creatures I gave life to think that we must sit down to a meal for breakfast and lunch. Saying “just go get something out of the pantry” doesn’t work for them, so I actually have to put some effort into feeding them.

Lately I feel like we have been doing way too many bowls of cereal for breakfast and sandwiches for lunch. I have decided to actually start menu planning for breakfast, lunch and dinner while they are home for the summer. That way, they can feel comfortable knowing that yes… mom is going to feed them and I can feel prepared with food on hand when they bring my lazy summertime days to a screeching halt with their “Mommy I’m hungry” cry.

This morning it was buttermilk biscuits with butter and honey and a bowl of fruit. Easy enough and I can actually use the leftover biscuits for Canadian bacon and cheese sandwiches for lunch!

How do you keep the hunger monster at bay for your kids during the summer? I’d love to hear about any recipe ideas you have that would not interrupt my ideal summer day too much, but that will fill the need to feed the kiddos.

This is the recipe my mom always used to make biscuits. It is from the original Betty Crocker cookbook.

Baking Powder Buttermilk Biscuits

1/2 cup shortening
2 cups all purpose flour
1 Tbs sugar
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3/4 cup buttermilk (I always use buttermilk substitute… 1 Tbs lemon juice for each 1 cup of milk)

Heat oven to 450 degrees. Cut shortening into flour, sugar, baking powder, baking soda and salt with a pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with loured 2 1/2 inch round cutter. Place on un-greased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Makes 1 dozen biscuits.

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Quaker Bonnet Biscuits

Kristen — Mon, 17 Dec 2007 23:52:45 +0000

Quaker Bonnet Biscuits

Great breakfast for on the go or at home.

Course Breakfast

Keyword Biscut

Prep Time 15

Cook Time 15

Rising time 35

Total Time 30

Servings 18 Biscuits

Ingredients

1 cup whole milk
1 large egg
1 package rapid-rise yeast or instant yeast
4 cups all-purpose flour plus extra for work surface
2 tablespoons sugar
1 ½ teaspoons table salt
8 tablespoons unsalted butter 1-stick, cut into 1/2-inch pieces and chilled, plus 1 additional tablespoon, melted (for assembling biscuits)

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain temperature for 10 minutes, then turn off oven.
Stir milk, egg, and yeast together in large measuring cup until combined.
Process flour, sugar, and salt in food processor until combined. Add chilled butter and pulse until mixture looks like coarse cornmeal, about fifteen 1-second pulses. Transfer to large bowl.
Stir in milk mixture until dough comes together. Turn dough out onto lightly floured work surface. Briefly knead to bring dough together, about 1 minute, adding more flour if necessary. Following steps 1 through 4 below, roll, cut, and assemble biscuits on parchment-lined baking sheets. Cover with kitchen towels and place in warm oven. Let rise until doubled in size, 25 to 35 minutes.
Remove baking sheets with biscuits from oven and heat oven to 375 degrees; return baking sheets to oven once it is fully preheated. Bake biscuits until golden brown, about 15 minutes, rotating and switching baking sheets halfway through baking time. Serve hot or warm.

How to Assemble Quaker Bonnet Biscuits

Roll the dough into a 12-inch round.
Cut out eighteen 2 1/2-inch circles, 3/4 inch thick, and place them on parchment-lined baking sheets.
Lightly brush larger dough rounds with melted butter.
Place one smaller round slightly off center on top of each larger round.

Notes

Makes 18 To make these biscuits without a food processor, freeze the sticks of butter until hard and then grate them into the dry ingredients using the large holes of a box grater. Toss gently with your hands to evenly distribute the butter, and proceed with the recipe.

We are a sophisticated group, my friends and family. Friday night we got tipsy off of boxed wine and did Karaoke…. Karaoke that we thought sounded GREAT but probably in reality was not so much. Saturday, some of us Kathy had to recover from said boxed wine. Sunday, the purchaser of the boxed wine was over hanging out while the hubbies were out watching football. I was determined to get some baking done, but got more chatting done instead.

One of the recipes I made was from a little magazine called Cook’s Country. My friend (and talented photographer) Julie had given me a couple of issues awhile back and when I saw the recipe for Quaker Bonnet Biscuits, I bookmarked it to try at a future date.

Well, that day was yesterday. As Sara and I were chatting the timer for the oven went off and I pulled out the tray of Quaker Bonnet Biscuits. Setting them on the counter, Sara and I both looked at them…not quite seeing the “bonnets”. As we continued to stare, it suddenly came to me. “Boobs! These biscuits look nothing like bonnets. They look like boobs! I am going to call this ‘boob bread’.” Sara went on to say not just any boobs…but pregnant boobs.

Of course, when the hubbies came in, we offered them some “boob bread” and many more sophisticated comments came out of their mouths. I’ll spare you the details.

If you can get past the boobs and get on with the bonnets, this bread recipe is really a good one! It is more like a dense bread roll consistency rather than a biscuit. The recipe can be completed in about an hour, which is a great thing for those of you who like homemade bread with your dinner but don’t have the time to spend hours on it after work!

Bring a little sophistication to your table tonight. Give this boob bread… oops..I mean, Quaker Bonnet Biscuits a try!

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Happy Bisquick Day – Cheddar Bay Biscuits Recipe

Kristen — Thu, 15 Mar 2007 21:47:25 +0000

Celebrate National Bisquick Day with Cheddar Bay Biscuits!

Bisquick is one of those controversial ingredients that can cause quite a stir among people who cook. Are you a “real” cook if you use a pre-boxed mix for anything or should everything be from scratch? The same controversy surrounds cans of cream soup (cream of chicken, cream of mushroom, etc). Is it considered cheating to use such ingredients instead of whipping up your own cream sauce to utilize in recipes?…

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