Bojangles' Biscuits

Ingredients: 2 C self-rising flour 2 teaspoons baking powder 2 teaspoons confectioners' sugar 1/2 cup solid vegetable shortening (such as Crisco) 1 1/2 cups buttermilk melted butter, about 1/4 cup Preparing the biscuits: Sift together the flour, baking powder and confectioners' sugar. Cut in the shortening until pieces are about the size of grains of rice. Stir in the buttermilk (you may need less buttermilk; start with 3/4 cup and add more as needed). Knead a few times, roll out on a floured board or countertop to 3/4 -inch thickness. Be careful not to work the dough too much or add too much flour, or you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3 inches). Place on an ungreased cookie sheet, brush tops with melted butter and bake about 12 minutes in a preheated 450-degree oven. Makes 10 to 12 biscuits

Read More...

Summary only...

Egg McBiscuits

To turn these biscuits into breakfast sandwiches, preheat a griddle. Cut the biscuits in half and spread with butter. Cook the biscuits, cut side down, until golden, then fill the biscuits with ham, cheddar and fried eggs. Spread with raspberry or strawberry jam.

Ingredients:
4 cups all purpose flour, plus more for dusting
2 T kosher salt
1 1/2 T baking powder
1 teaspoon baking soda
2 sticks unsalted butter, cubed and chilled, plus more for spreading
1 1/2 cups buttermilk
10 ounces sliced country ham
10 ounces sliced cheddar cheese
10 fried eggs, for serving
raspberry jam, for serving
Preparing the biscuits:
Preheat the oven to 400 degrees F and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.

Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.

Serves 10
Type the rest of your post here.

Read More...

Summary only...

Herbed Buttermilk Biscuits

Ingredients:
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut into 8 to 10 pieces, plus 2 T, melted
1/2 cup cold non-fat buttermilk
1/2 cup cold heavy cream
1 cold egg
1 T finely chopped sage or chives
1 T chopped parsley

Preparing the biscuits:
Position a rack in the center of the oven and preheat the oven to 350 degrees F.

In a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, baking soda, and salt on low speed for 10 to 15 seconds, or until combined. Scatter the cold butter pieces over the top and mix on medium-low speed for about 1 minute, or until the butter is broken down and the mixture resembles coarse crumbs.

In a small bowl, whisk together the buttermilk, cream, egg, and sage until well combined. With the stand mixer on low speed, pour the buttermilk mixture into the flour mixture. Mix for 10 to 15 seconds, or just until the dough comes together. (There will still be some loose dry ingredients at the bottom of the bowl.)

Unscrew the bowl from the stand mixer. Using your hands, gather the dough together and turn it over in the bowl so that it picks up the loose dry ingredients. Turn the dough a few more times, until all of the dry ingredients are mixed in.

Dump the dough onto a lightly floured work surface and pat it into a 1-inch-thick round. Using a 3-inch round biscuit or cookie cutter, cut out biscuits and place them on a baking sheet. Gently recombine the dough scraps, pat into another 1-inch-thick round, and cut out more biscuits. Repeat if necessary; you should have 8 biscuits total. At this point, the biscuits can be tightly wrapped in plastic wrap and frozen for up to 1 week.

Bake for 40 to 45 minutes, until the biscuits are entirely golden brown. If baking frozen biscuits, add 5 to 10 minutes to the baking time. Remove, place the pan on a wire rack, and let cool. In a small bowl, mix together the melted butter and parsley. Brush the tops of the biscuits with the butter while they are still warm.

Makes 8 biscuits

Read More...

Summary only...

PD's Chicken-Fried Steak With Biscuits And Gravy

Ingredients for steak and gravy:
1 1/2 cups, plus 2 T all purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon PD's 'House Seasoning, recipe follows
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1/2 teaspoon monosodium glutamate (Accent), optional
1 bunch green onions, or 1 medium yellow onion, sliced

* * * * * * *

Ingredients for basic biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 T baking powder
2 T sugar
3/4 cup solid vegetable shortening
2 cups buttermilk

* * * * * *

Ingredients for PD's 'House Seasoning':
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Preparing chicken fried steak:
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Accent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Serves 4

* * * * * * *

Preparing the biscuits:
Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

Makes 3 dozen biscuits

Read More...

Summary only...

Drop Biscuits With Scallions

These are great to accompany any braised meat dinner, or for Braised Pork 'Sliders'.

Ingredients:
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
3 T unsalted butter, cubed and chilled
3 green onions, chopped
1 T finely grated parmesan-reggiano
1/2 cup milk

Preparing the biscuits:
Preheat the oven to 450 degrees F.

Put the flour, baking powder, and salt in a food processor and pulse briefly to mix. Add the butter and pulse until the mixture is crumbly. Add green onion and Parmesan and pulse just enough to blend. Add the milk and pulse until combined. Drop the dough in rounded tablespoons onto a greased baking sheet, and bake until golden, about 13 to 15 minutes.

Makes 12 biscuits

Read More...

Summary only...