Phyllis Stokes Biscuit Recipe! Butter Biscuits #biscuits #buttermilkbiscuits #phyllisstokes #cooking
This is a very easy and Delicious biscuits.. Light and fluffy! If you added a little cheddar cheese a little dried parsley and cook them... when they come out of the oven dip them in a little melted butter with a little garlic and salt or garlic salt, it would taste just like the Red Lobster cheddar bay biscuits!!
Buttermilk Biscuits Recipe - Noreen's Kitchen
Greetings! Earlier last week, you will recall that I posted a recipe for bean and bacon soup. So many of you asked me how I made the biscuits, how could I refuse you? Here is the recipe for the buttermilk biscuits that I usually make. They are simple and delicious. I suppose you could use shortening in them if you wish, but I never have and don't know how they would turn out. I have, however, made them with the alternative version of buttermilk with splendid results. So as a refresher here is what you do if you don't have buttermilk:
Since this recipe calls for 2 cups of buttermilk I will use the conversion for this recipe:
2 cups of buttermilk would equal: 1 ¾ cups of regular milk (preferably whole or 2%) with ¼ cup of lemon juice or white vinegar. Mix together and allow to sit on the counter for 10 minutes. After that time when you stir the mixture you will see that it has thickened and become like buttermilk. I always have the best luck when I use lemon juice as opposed to the vinegar, but they both work well.
I hope this gets you all up and into the kitchen to make some biscuits for your next meal. I hope you try these and I hope you enjoy them. As always, Happy Eating!
Cheddar Parsley Biscuits
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Dinner was Southwest pasta skillet and it uses the new Philadelphia cooking cremes.
I found this recipe in my Crafts n Things magazine.
I do not often make biscuits from scratch and decided to give it a go. Of course I over baked them because I didn't have the correct size cutter thingy-ma-jiggy. But it's all good they were still good if just a tiny bit over cooked. So, find some tinyass biscuit cutters or keep your eye on these closely!
3/4 c. milk
1 tsp. apple cider vinegar
2 c. flour, more for flouring work surface
1 tbsp. baking powder
3/4 tsp. salt
1/4 c. vegetable shortening
2 tbsp. finely chopped parsley
1/2 c. cheddar cheese
2 tbsp. melted butter
1-1/2 inch circle cutter and pastry brush
Preheat oven to 450 degrees. Mix together milk and cider vinegar; stir and set aside. In medium bowl, use fingers to mix together flour, baking powder, salt and shortening until shortening is fully combined and you have a crumbly mixture. Add in cheese and parsley; mix well. use fork to mix in milk mixture. Stir until soft dough forms into ball in bowl. Turn dough onto well floured surface. use hands to press dough to 1/2 inch thickness. use floured cutter to cut biscuit shapes. Place biscuits on ungreased cookie sheet and bake. At 8 minutes remove from oven and brush tops with melted butter. Return to oven to finish baking another 2-4 minutes or until golden brown. Remove from oven, brush tops again with melted butter and let cool on baking sheet. Serve warm. Makes 24 tinyass biscuits.
in the UK shortening is available under brand names such as Cookeen, Trex, White Flora, etc.
3-Ingredient Buttermilk Biscuits & Sausage Gravy | In The Kitchen With
Chef Millie Peartree is back with the ultimate buttermilk biscuits and savory sausage gravy. Nothing like light, fluffy biscuits drowned in a rich flavorful sauce that brings comfort and warmth during chilly days. Serve during brunch for an extra-special meal! GET THE RECIPE ►►
Also featured in this video
Staub Traditional Cast Iron Skillet:
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 8
INGREDIENTS
Buttermilk Drop Biscuits
2 cups self-rising flour (To use all-purpose flour in place of self-rising flour: Mix 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1/2 teaspoon fine sea salt)
1/2 cup (1 stick) unsalted butter, frozen
1 cup buttermilk, whole milk or 2%
Sausage Gravy
2 tablespoons extra-virgin olive oil
1 1 small yellow onion
1 pound ground chicken, sausage, or spicy sausages, casings removed and meat crumbled
2 teaspoons 2 teaspoons of poultry seasoning or 1 teaspoon each of ground sage and thyme (emit if using sausage instead of chicken or turkey)
1 tablespoon unsalted butter
1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (omit if using sausage)
1/4 teaspoon all-purpose flour
1 cup chicken stock
1 1/2 cups whole milk
Fine sea salt and freshly ground black pepper, to taste
Chopped parsley, for garnish (optional)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How to Make Homemade Cheddar & Herb Buttermilk Biscuits! Easy Recipe! | Adventures In Yum
Join me on my newest adventure in yum! In this video, I make my super yummy Cheddar & Herb Buttermilk Biscuits! These are perfect by themselves, or as a yummy little sandwich. Give them a try!
Please subscribe, like, and share to go on more yummy food adventures with me!
Have you ever tried to make homemade biscuits? How did they turn out? Let me know in the comments below!
Click here to check out my printable Cheddar & Herb Buttermilk Biscuits recipe:
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Music: Winds of Spring by The 126ers from the YouTube Audio Library
#AdventuresInYum #Biscuits #Homemade
Black Pepper Cheddar Bacon Biscuits
RECIPE:
Black Pepper Cheddar Bacon Biscuits - So flaky, fluffy and buttery! With crisp bacon bits, sharp cheddar, black pepper + garlic. These are simply THE BEST!
INGREDIENTS:
6 slices bacon, diced
4 cups all-purpose flour
1 cup shredded extra-sharp cheddar cheese
1/4 cup chopped fresh parsley leaves
4 teaspoons baking powder
2 teaspoons freshly ground black pepper
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon garlic powder
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk
DIRECTIONS:
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. In a large bowl, combine bacon, flour, cheese, parsley, baking powder, pepper, salt, baking soda and garlic powder.
4. Grate butter using the large holes of a box grater. Stir into the flour mixture.
5. Add buttermilk and stir using a rubber spatula until a soft dough forms.
6. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 14-16 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
7. Remove biscuits from freezer. Place into oven and bake for 14-17 minutes, or until golden brown.
8. Serve warm.