How To make Cocktail Biscuits
1/8 c Flour, unbleached
3 tb Baking powder
1 3/4 c Unsalted butter
1/4 c Plus 2 tb Crisco
1 1/2 c Milk
3 c Minced fresh mushrooms
6 Shallots, minced
1 3/4 c Ham, finely chopped
7 Green onions, finely chopped
1/2 ts Salt
1/4 ts Black pepper
:
HERB CREAM CHEESE INGREDIENT:
16 oz Cream cheese
3 tb Half and half
1/4 c Chopped fresh dillweed
3 Cloves garlic
1 1/2 ts Fresh chives
1/4 ts Hot sauce
1/4 ts Black pepper
Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1 1/2 cups butter and shortening with pastry blender until mixture looks like corn meal. Add milk stirring until mixture forms a dough. Cover with plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup butter in a large skillet. Cook over medium heat until butter melts. Saute' mushrooms and shallots in butter until tender. Add ham, onions, 1/2 teaspoon salt and pepper. Cook 4 minutes. Combine dough and mushroom mixture, kneading until well blended. Shape dough into 1 inch balls and put on greased baking sheets. Press thumb into each biscuit. Bake 12 to 14 minutes at 450 degrees or untill brown. Let cool and spread 1 teaspoon Herb cream cheese mix onto each indention. Yields 8 dozen. Herb Cream Cheese: combine cream cheese, half and half in a medium bowl, stirring well. Add other ingredients and mix well. Cover and chill 8 hours to mix flavors. Yields 2 cups. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Ms. Lorraine Jacobs of Nahunta, Georgia.
How To make Cocktail Biscuits's Videos
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Batch-muddled mojitos and buttermilk biscuits, anyone? Editorial director J.M. Hirsch has started a tradition that you may want to replicate in your own home. Watch him demonstrate the art of batch muddling mojitos in a stand mixer and make yourself a drink. Then try our buttermilk biscuit recipe: Note that the flavored syrup-which keeps in the refrigerator for up to 3 days-is non-alcohol, so it’s great for mixing with seltzer, too. And if you make the biscuits, add 2 tbsp each chopped fresh rosemary and black pepper. Cheers! #MilkStreetatHome #Cocktails #Drinks #Mojito
Lotus Biscoff Dessert Cups - NO BAKE Dessert. Very Easy and Yummy!
This super delicious and easy to make Lotus Biscoff dessert will be eaten in seconds!
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
Only few simple ingredients and this amazing dessert is ready to eat straight away!
RECIPE: (makes 5 x 175ml / 6 oz cups)
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1 tbsp sugar
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Free 2 Ingredient Biscuits (Vol. 4 Cookbook) Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Biscuits taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
00:00 Introduction
01:29 Tammy's Favorite Brand of Flour
02:12 Best Tool for Cutting in Shortening
02:54 How much milk do you need?
03:25 How to hand roll the biscuits
04:24 How to cut biscuits with biscuit cutter
06:30 Baking temp and time
07:01 Watch the biscuits rise & bake
08:28 Tammy's Favorite Table Syrup
#collardvalleycooks #2ingredientrecipe #easybiscuitrecipe
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2 INGREDIENT BISCUITS RECIPE (in our Vol. 4 Cookbook)
2 CUPS SELF-RISING FLOUR (WHITE LILY)
2/3 –3/4 HEAVY WHIPPING CREAM
Note: You may not need all the cream.
Place flour in a medium size bowl. Add whipping cream a little at a time until all flour is incorporated into dough. The mix should be thick and not wet. Use sifter with self-rising flour and flour counter surface. Place dough out onto floured surface. Sift flour onto top of dough.
Use your hands and turn the biscuit dough 7-10 times folding it over and over. Pat to height of biscuit cutter (3/4 to 1” high) cut out biscuits place in well-greased pan (I use an iron skillet or 11x7 aluminum brownie pan) Bake at 450 degrees until golden brown. Approx. 20 minutes.
Flip biscuits upside down when removing them from oven to keep from sweating on bottom.
The biscuit cutter in the tutorial is a 2 diameter biscuit cutter.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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