The trick to a fluffy light biscuit is to grate the frozen butter instead of cutting it in with a pastry knife, this method will produce a wonderful fluffy biscuit, that just melts in your mouth. Plan ahead the biscuit dough needs to sit in the fridge for the suggested time before baking, also the recipe does not call for any sugar, although I have never added any sugar, I imagine that sugar may be added if you prefer a sweeter biscuit. Make certain that your butter is completely frozen and is cut in one long piece for easier grating.
My grandma makes these every time we go over for dinner. I got my starter from her, so I too make these every couple weeks when I need to use up some starter. They are really fast and easy, and taste delicious right out of the oven.
There is a fantastic restaurant in Springfield, MO where they throw the most delicious rolls at you before, during and after your meal. This is a copy cat recipe of those exact rolls. If you get the chance, visit the restaurant. If not, try these rolls anyway. They are so very good!
I got this recipe in a church cookbook years ago and have been making them ever since. They are extremely tender with a flavor that no store bought biscuit could ever come up with. Makes breakfast or any meal special. (And they are so easy too)
This is a "Paula Deen" recipe that my brother gave to me. I haven't tried it yet but DH loves pineapple so it probably won't be long before I'm whipping up a batch of these. I think this would be a great dish to make with your children.
This is from my cookbook entitled "Something is Cooking in the Mountains". These are recipes from the northeast Georgia Mountains. This is a simple recipe for delicious rolls. This recipes makes 12 rolls using a regular muffin pan. You could use mini muffin pans for smaller rolls for a shower or brunch. Hope you enjoy!
This muffin batter will support the addition of berries, nuts,grains, seeds, pastes; such as peanut butter, pumpkin etc. Add your choice of spices to taste. Whole wheat Pastry flour may be substituted for all purpose flour.
I was inspired by Donna M's #32194, which I love dearly to create a bread with additional grains which would please my DH & DS, who love multi grain bread. So using her recipe as a guide this is the bread I created today. It turned out a beautiful loaf and was enjoyed by my men. I have to admit for someone who usually isn't fond of multi grain bread I found it pretty tasty too. I used flax seed meal as one of my grains because I heard from a doctor that flax seed is one of the most healthy grains we should be using. It takes so little to have big health advantages as well.
This recipe comes from my college roommate, Becky, who belongs to a very Irish family! Her family prefers this recipe because it's much sweeter than most soda breads. I like it because it's quick and easy!
Why compromise the banana flavor? My banana bread is moist and delicious with loads of banana flavor! Ultimate comfort food, and it's WONDERFUL TOASTED!! (Make sure to use bananas with a lot of black on them for the best flavor! The blacker the bananas, the stronger the banana flavor of the bread.)
Wow! My roommates assaulted it. It smelled like heaven while cooking. The marbling effect is beautiful. In texture, it's somewhere between quick bread and pound cake. If only it wasn't horrendously bad for me...
I have done this recipe with 2 egg whites, as well, and it turned out fine. Note that the caramelized crust makes this a pain to cut nicely, but well worth it. I'm working on developing a low/no fat version of this recipe, but for healthier fare, look to my other recipes.