4 cups Bisquick or Pioneer Biscuit Mix
8 oz. sour cream
3/4 cup club soda
Butter, melted (about 1 to 1/2 sticks)
Mix biscuit mix and sour cream and club soda, using only enough soda to keep the mixture moist. Turn out onto pastry cloth, us a little flour to keep from sticking. Knead 5 or 6 times (too much will cause biscuits to be tough). Pat out to thickness, roll if you like. Cut biscuits out and place to the side. Dip biscuit into melted butter and put in pan. Leave at least 1 inch between each. Bake in preheated 450 degree oven for about 15 minutes.
Clarion Ledger - 12/21/11
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Wednesday, December 21, 2011
Wednesday, September 7, 2011
Brock Wetherly Rogers created the doc: "THE BEST Southern Cornbread (My Mama's Recipe)"
My Mama's Moist Southern Cornbread
IF YOU HATE DRY CORNBREAD, here is your ANSWER!!!
This recipe is so moist you will slap yo mama after she makes it! :) ha ha
And then she will haul you out the window ... lol!!!
1 cup Martha White corn meal mix
1/2 cup Martha White self rising flour
1 large egg
2 heaping Tbsp. Blue Plate mayonnaise
2 heaping Tbsp. sugar
Buttermilk (enough to get it mixable to pour into a pan)
Crisco
Heat oven to 425 degrees. Mix all ingredients in a bowl. Add enough buttermilk (about 1/3 to 1/2 cup to make it mixable/pourable). Heat a heavy cast iron cornbread skillet (my mama uses a black cast iron skillet that is heavy and has a handle on it). Add 2 heaping Tbps. Crisco to the skillet and let it melt. As soon as it gets hot, sprinkle 2 Tbsp. cornmeal mix over into hot melted Crisco until it browns a little. Then pour cornbread mixture into hot skillet. Bake at 425 for 20-25 min or until golden brown and done in middle. Remove from oven and invert onto plate. So delicious, crunchy, moist and the BEST in the world.
DO NOT SUBSTITUTE ANYTHING!
My Mama's Moist Southern Cornbread
IF YOU HATE DRY CORNBREAD, here is your ANSWER!!!
This recipe is so moist you will slap yo mama after she makes it! :) ha ha
And then she will haul you out the window ... lol!!!
1 cup Martha White corn meal mix
1/2 cup Martha White self rising flour
1 large egg
2 heaping Tbsp. Blue Plate mayonnaise
2 heaping Tbsp. sugar
Buttermilk (enough to get it mixable to pour into a pan)
Crisco
Heat oven to 425 degrees. Mix all ingredients in a bowl. Add enough buttermilk (about 1/3 to 1/2 cup to make it mixable/pourable). Heat a heavy cast iron cornbread skillet (my mama uses a black cast iron skillet that is heavy and has a handle on it). Add 2 heaping Tbps. Crisco to the skillet and let it melt. As soon as it gets hot, sprinkle 2 Tbsp. cornmeal mix over into hot melted Crisco until it browns a little. Then pour cornbread mixture into hot skillet. Bake at 425 for 20-25 min or until golden brown and done in middle. Remove from oven and invert onto plate. So delicious, crunchy, moist and the BEST in the world.
DO NOT SUBSTITUTE ANYTHING!
Monday, June 6, 2011
Divine Garlic Cheese Biscuits
These little biscuits just melt in your mouth and go with just about any meal. Slathered with melted butter along with the garlic and cheese, they can’t be beat.
2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted
Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.
2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted
Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.
Thursday, June 2, 2011
Sourdough Bread
Sourdough Bread
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil (can use vegetable or canola)
6 cups all-purpose flour
Mix sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.
The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.
Sourdough Starter
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast or one package
Combine all ingredients in a glass container, stir with wooden spoon. Cover with clean dish cloth or cheese cloth and let sit for 5 days, stirring daily with wooden spoon. Do not refrigerate.
On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover and let stand until evening or at least 6 hours.
Remove one cup of starter and place the bowl in the refrigerator covered with saran wrap leaving a small opening on each side of the wrap. The starter needs to be able to breathe.
Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread.
1 cup sourdough starter
1 1/2 cups warm water
1 1/2 teaspoons salt
1/2 cup white sugar
1/2 cup corn oil (can use vegetable or canola)
6 cups all-purpose flour
Mix sugar, oil, salt, water and starter in a large bowl. Add flour. Turn out onto floured surface and knead several times until forms a ball adding flour if needed. Place the dough into a large, oiled bowl, turn once so that dough will be greased, cover with clean dish towel and let rise overnight.
The next day, punch the dough down, turn out onto floured surface, knead for several minutes, divide in half, place in 2 greased bread pans. Cover and let double in size. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Turn out to cool.
Sourdough Starter
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoons active dry yeast or one package
Combine all ingredients in a glass container, stir with wooden spoon. Cover with clean dish cloth or cheese cloth and let sit for 5 days, stirring daily with wooden spoon. Do not refrigerate.
On the morning of the 5th day, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. Stir and cover and let stand until evening or at least 6 hours.
Remove one cup of starter and place the bowl in the refrigerator covered with saran wrap leaving a small opening on each side of the wrap. The starter needs to be able to breathe.
Every 5 days repeat feeding instructions and remove 1 cup and discard or make bread.
Tuesday, April 19, 2011
Divine Garlic and Cheese Biscuits
These little biscuits just melt in your mouth and go with just about any meal. Slathered with melted butter along with the garlic and cheese, they can’t be beat.
2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted
Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.
2 1/2 cups self-rising flour
1/4 cup vegetable shortening
1 cup shredded Cheddar cheese
1 1/4 cups buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 cup butter or margarine, melted
Place flour in large bowl. Cut in shortening until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch just to show you. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter.
Quick and Easy Rolls
QUICK EASY ROLLS
Posted on April 13, 2011 by The Southern Lady
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins. Delicious! Enjoy!
Posted on April 13, 2011 by The Southern Lady
You can’t get a recipe any easier than this one! These little rolls are so quick to make and they are good, too.
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon sugar
Mix all ingredients in a mixing bowl about two minutes with a spoon. Spray muffin tins. Fill tins 2/3 full; bake in preheated 450 degree oven until golden brown or about 10 to 12 minutes. Makes about 12 muffins. Delicious! Enjoy!
Monday, April 18, 2011
Sour Cream Biscuits
These are a super tender, light, and melt in your mouth biscuit perfect for a slather of butter, wrapping around slices of salty ham, or spooning over with sausage gravy or tomato gravy. The texture of these are just a bit different from old fashioned buttermilk biscuits, more soft & creamy. My favorite baking mix is Pioneer Buttermilk Baking Mix and this is a great way to jazz up those baking mix biscuits. The use of soda - as in Coca Cola, 7-up, Dr. Pepper, Sprite - in baked goods has been around for years, well at least it has Down South, as has this recipe. I have no idea scientifically what it does, but what I can tell you is that these biscuits are fantastic! Enjoy.
Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect little ones that are right in the middle.
Sour Cream Biscuits
From the Kitchen of Deep South Dish
4-5 cups of Pioneer buttermilk baking mix
2 tablespoons of sugar
1/8 teaspoon of baking powder
1 cup of sour cream
Up to 1 cup of regular or diet 7-up or Sprite
1/2 stick of butter, melted, optional
Preheat oven to 375 degrees. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter and gently pat into a round about 1 inch thick. Using a 3 inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges crisper. Drizzle with melted butter, if desired.
Bake at 375 degrees for 20 to 25 minutes or until light golden brown.
Place the biscuits on a half sheet baking pan just slightly touching each other for soft sided biscuits, or spread them slightly apart for crispier sides. I prefer them with softer sides, and I am especially partial to those perfect little ones that are right in the middle.
Sour Cream Biscuits
From the Kitchen of Deep South Dish
4-5 cups of Pioneer buttermilk baking mix
2 tablespoons of sugar
1/8 teaspoon of baking powder
1 cup of sour cream
Up to 1 cup of regular or diet 7-up or Sprite
1/2 stick of butter, melted, optional
Preheat oven to 375 degrees. Whisk together the dry ingredients; add in the sour cream. Stir, adding in the lemon lime soda, a little at a time, until dough comes together and is shaggy. Add more baking mix if needed. Sprinkle a bit of the baking mix on the counter and gently pat into a round about 1 inch thick. Using a 3 inch biscuit cutter or a glass dipped into flour, begin to cut out biscuits. Place them on a half sheet baking pan that has been lightly sprayed with non-stick cooking spray, sides slightly touching for soft biscuits, or about an inch apart if you like the edges crisper. Drizzle with melted butter, if desired.
Bake at 375 degrees for 20 to 25 minutes or until light golden brown.
Tuesday, October 26, 2010
Mayonnaise Muffins
1 cup all purpose flour
1/4 cup mayonnaise
1 large tablespoon sugar
1/2 cup milk
In a large bowl, mix all ingredients together. Spray muffin pan with nonstick baking spray. Fill cups of pan 2/3 full and bake for 12 to 15 minutes at 400 degrees.
Yield: 6 large muffins or 12 mini muffins
Mississippi Magazine
Juy/August 2010
Friday, January 22, 2010
Wedding Biscuits
These biscuits are light and are made with Pioneer Baking Mix. The biscuits can be easily made the day before, split in half with a serrated knife and wrapped tightly in foil. Reheat in a warm oven.
3 cups Pioneer Baking Mix
3 tablespoons butter, cut into pieces
1 cup milk
Preheat oven to 450 degrees. Place baking mix in a bowl and cut butter into mix with a pastry cutter or 2 knives. Add milk and stir gently with a fork until mixture holds together. Turn dough out on a lightly floured board and lightly knead for 1 minute. Roll dough out to 1/2 inch thickness. Cut biscuits into two-inch circles with a biscuit cutter and place on a lightly greased cookie sheet. Bake for 10 -20 minutes. Remove from oven and brush with butter.
Fill with ham slices and serve homemade mayo and Jezebel sauce on the side. Yield: 18 biscuits
Mississippi Magazine - Wedding Register - January 2010
Cornbread
2 cups self rising cornmeal
1/2 cup all purpose flour
1 egg
3/4 cup buttermilk, plus 1/2 cup water
1 teaspoon melted shortening
1 teaspoon melted shortening for skillet
Mix all ingredients together. Heat one teaspoon shortening in 10 inch iron skillet or muffin tin in oven until heated. Sprinkle skillet or muffin tin with a small amount of cornmeal. Pour in batter. Bake at 400 degrees for 20 minutes. Yield: 8 servings. Evelyn Slay, Pearl. Mississippi Magazine Wedding Register, January 2010
Monday, December 21, 2009
Cheese-Garlic Biscuits
2 Cups Original Bisquick Mix
2/3 cup Milk
1/2 cup Shredded Cheddar Cheese (2 ounces)
2 Tablespoons Butter or Margarine
1/8 Teaspoon Garlic Powder
1. Heat oven to 450 degrees.
2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder, brush over warm biscuits.
2/3 cup Milk
1/2 cup Shredded Cheddar Cheese (2 ounces)
2 Tablespoons Butter or Margarine
1/8 Teaspoon Garlic Powder
1. Heat oven to 450 degrees.
2. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder, brush over warm biscuits.
Monday, December 14, 2009
Pumpkin Bread
2 cups pumpkin (canned)
1/2 cup canola oil
3/4 tsp. cinnamon
1 egg
2 cups sugar
1/2 tsp. pumpkin pie spice
3/4 tsp. salt
2 tsp. baking soda
1/w cup choopped nuts
1 1/2 cups all purpose flour
Mix all ingredients together, beating until smooth. Fill a greased and floured bread pan with mixture. Bake for 1 hour and 15 minutes at 350 degrees.
*Rozane Richardson Fulton
Friday, December 4, 2009
Home Made Bisquits
I have never actually tried to make homemade bisquits. Guess I'm getting old - I just don't like the taste of the frozen bisquits anymore. And not real fond of the "whop" bisquits or pop bisquits. So when I get this recipe down a little bit better, I'll post it. These tasted pretty good - but I rolled them out to thin!
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