Cajun Biscuits
"Woman's World 7/18/00. You will love these big, fluffy, peppery biscuits, and because they start with a convenient baking mix, you'll love how easy it is to make them!"
photo by CraftScout
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 1⁄3 cups bisquick baking mix
- 1 teaspoon mustard
- 3⁄4 teaspoon cracked pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon garlic powder
- 2⁄3 cup milk
- 1 tablespoon butter or 1 tablespoon margarine, melted
directions
- Preheat oven to 450 degrees.
- Combine baking m ix, mustard powder, cracked pepper, cayenne, and garlic powder.
- Stir in milk until combined and dough just forms.
- Turn dough out onto work surface dusted with additional baking mix; roll out to 3/4-inch thickness.
- Using 2-1/2 inch round cutter, cut out 6 biscuits, rerolling scraps.
- Place on ungreased baking sheet.
- Bake 8-10 minutes or until golden.
- Brush tops with melted butter; serve warm with additional butter, if desired.
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Reviews
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These were a tad dry for us. The flavor woke up our mouth but definitely dry. I made them as drop biscuits. Made for I Recommend Tag Game 2010. -
OOOOOO-EEEEEE! These were GOOD. Rather than roll them out, I simply petted them into rounds in my hands. They ended up light and fluffy, a wee dry but not enough to be drop biscuits, and ever so spicy. It was enough spice to notice, but not enough to put off my kids, which was lovely. Next time I am adding a 1/2 c. of shredded sharp cheddar! Thank you for posting. Made for ZWT5, for the Groovy GastroGnomes.
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I made these using Recipe #163739. The butter was placed on the warmed tops and allowed to melt into the biscuit. Made for *ZWT 5* -
These have a lot of flavor, but they definitely need the extra butter. They can be made even easier by dropping the batter on the baking sheet instead of rolling it out. Made for ZWT 5.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
