Showing posts with label biscuits. Show all posts
Showing posts with label biscuits. Show all posts

Friday, January 8, 2010

Sweet Potato Biscuits


I really don't know what I enjoyed more about these biscuits, making them or eating them. I don't work with sweet potatoes much, I happen to love them, but my family does not. However, I don't care how much you hate sweet potatoes, you'll like these biscuits. The sweet potato adds a wonderful softness and bright flavor to the biscuits. They are really easy to make and go wonderfully with just about any meal. My kids probably ate about ten of these!

Sweet Potato Biscuits
From My Mom

Ingredients

1 C cooked, drained and pureed sweet potato or winter squash
2 C all-purpose flour
1 scant t salt
3 t baking powder
1 t baking soda
2-5 T cold butter (more is better--that's what the actual recipe says!)
1/2-7/8 C plain yogurt or buttermilk

Directions

Preheat oven to 450*

Mix the dry ingredients together in bowl or food processor. Cut the butter into bits and either pulse it in the food processor or blend in standard fashion. All the butter should be thoroughly blended before proceeding.Stir in pureed sweet potatoes or winter squash into the butter-flour mixture (I just smash them with a fork!). Add only enough yogurt or buttermilk to form the dough into a ball, usually between 1/2 and 3/4 C (if your potatoes are very dry, you may need the whole 7/8 C).

Use a large spoon to stir in the yogurt or buttermilk, just until the mixture forms a ball. Turn the dough out onto a lightly floured surface and knead it ten times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.

Press into a 1/2" rectangle and cut into 2" rounds with a biscuit cutter or glass. Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again; this recipe will produce 10-14 biscuits.

Bake 7-9 min, or until the biscuits are a golden brown. Serve within 15 minutes for them to be at their best.

Wednesday, July 1, 2009

Strawberry-Shortcake Cookies




Of all the baked goods out there, I'm pretty sure that cookies have always been my favorite. They are so dense with rich concentrated flavor that I can never seem to get enough of. I love cookies of all kind, and I don't know if I will ever be able to proclaim any cookie as being my favorite cookie. However, if I HAD to choose a favorite, there is a very good chance that these cookies would come to mind very quickly. I found these on Elizabeth's blog at . She is always impressing me with her delicious recipes, and takes fantastic pictures, go check her out!

Oh my goodness, how I loved these cookies. I don't think I'll be able to make them often because these are they type of cookies that you want to make a meal of. They are so flaky and light, with a sweet strawberry taste and and are so visually appealing. Elizabeth suggests that you make them the day that you plan to eat them because they are a bit mushy the next day. So instead of baking the whole batch, we baked half of it one day, and then the other half the next day, and the dough itself seems to hold up pretty well overnight. I LOVE these cookies!

Strawberry-Shortcake Cookies
Courtesy of


Ingredients

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
sanding sugar, for sprinkling

Directions

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough start to come together, then stir in strawberry mixture.

2. Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment (definitely use the parchment paper or a silpat, otherwise they're going to stick like crazy), spacing evenly apart. Sprinkle with sanding sugar,and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool.


Friday, April 24, 2009

Buttermilk Biscuit link


I while ago Maria at Two Peas and Their Pod posted about a recipe she found on Pinch My Salt for the perfect buttermilk biscuits. A few weeks later we decided to make biscuits and gravy, my husband's very favorite. Glenn comes from the south, and so he is a bit picky when it comes to southern comfort food. He was very happy to make these biscuits though, and followed all the instructions EXCEPT for not twisting the cutter when cutting out the biscuits. He has a grandma from the south and she always taught him that "when you cut out your biscuits, you cut, and TWIST." So be it.

These were delicious. They are flaky, soft and perfect for any meal of the day. I highly recommend you check out the link for fabulous buttermilk biscuits.

 
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