BISCUIT VARIATIONS

Here are some variations on the biscuit theme. The amounts given are for a 2-cups-of-flour batch:

Tomato. Use tomato juice in place of the milk.

Cheese. Add 1/2 cup shredded American or Cheddar cheese to flour mixture.

Cheese-Frosted. Place biscuits close together in pan. Melt 1/2 pound shredded soft, nippy cheese and 1/2 cup (1/2 lb.) butter or margarine together in a double boiler; blend well and pour over biscuits just before baking.

Orange. Add 1 tablespoon grated orange peel to flour mixture. Use half orange juice and half water for liquid. Bake. While still warm, cover tops with a frosting of powdered sugar blended with enough orange juice to be spreadable.

Whole Wheat. Use 1 cup whole wheat and I1/4 cups all-purpose flour.

Drop. Use 1 cup milk to make a very soft dough. Drop into greased muffin pans, or on a lightly greased baking sheet or pie pan.

Soda. For leavening, use 2 teaspoons baking powder and 1/2 teaspoon soda. Use buttermilk (or regular milk mixed with 2 teaspoons vinegar) for liquid.

Herb. Add 1/2 cup finely chopped chives, fresh parsley, or watercress to the dry ingredients.

Pigs In Blankets. Roll biscuit dough 1/2-inch thick. Cut in squares large enough to wrap each around a 2-inch piece of frankfurter. Place on an ungreased baking sheet and bake in a 375° oven for 20 minutes.

Turnovers. Roll biscuit dough 1-inch thick. Cut into squares of any desired size. Place a spoonful of egg, ham, chicken, or tuna sandwich filling in the center of each square. Fold opposite corners together to form a triangle; press together to seal. Place on an ungreased baking sheet; bake in a 400° oven for 15 minutes.

 

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