Marvelous Recipes

When I’m in the mood for homemade biscuits but don’t want to do all the work of rolling and cutting, I turn to this simple recipe. The shape is different because they are baked in a muffin tin but the texture and flavor are pure biscuit heaven!

1 cup self-rising flour
1/2 cup milk
2 tablespoons mayonnaise

1. In a small bowl, combine the flour and milk; blend well. Stir in the mayonnaise and blend well.

2. Spoon the dough into well greased muffin tins to about 1/2 full. Bake at 400 degrees F for 15 to 20 minutes or until golden brown. Makes 6 to 9 biscuits depending on the size of the muffin tins.

Emily

These delightful buttermilk biscuits are so good, they’re like a little taste of heaven! There’s nothing better for breakfast than one of these fresh hot biscuits smothered in butter and your favorite jelly or jam.

5 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1 (1/4 ounce) package active dry yeast
1/2 cup warm (not hot) water
2 cups buttermilk

1. Sift together the first 5 ingredients; blend shortening into dry ingredients using a pastry blender.

2. In a small bowl, combine the yeast and warm water; add to the flour mixture. Stir in the buttermilk; blend thoroughly.

3. Turn out onto a lightly floured surface; roll to 1/4-inch thickness. Using a 2-inch biscuit cutter, cut out and place on an ungreased baking sheet with sides touching.

Emily

These light, golden, cinnamon flavored biscuits full of plump raisins and lightly drizzled with a simple icing, are wonderful served fresh from the oven for breakfast or brunch!

BISCUITS:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/3 cup shortening
1/2 cup raisins
3/4 cup buttermilk
1 teaspoon vanilla extract

ICING:
1/3 cup powdered sugar
2 teaspoons milk

1. In a large bowl, combine the first 6 ingredients; cut in the shortening until the mixture resembles coarse crumbs. Stir in the raisins. Add the buttermilk and stir just until moistened. Turn onto a lightly floured surface; knead 5 to 6 times. Roll to 1/2-inch thickness; cut with a 2-1/2-inch biscuit cutter.

2. Place on a greased baking sheet with sides slightly touching. Bake at 425 degrees F. for 12 to 15 minutes or until golden brown.

3. In a small bowl, combine the powdered sugar and milk; drizzle over the biscuits. Serve warm.Makes 12 biscuits.

Nutrition information: 1 biscuit = 1 serving. Each serving contains: 179 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 340 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Emily

These delightful sandwiches are great for lunch, dinner or as a snack!

1 (10.2 oz) package refrigerated large flaky biscuits (5)
2 cups tuna salad
1 cup shredded cheddar cheese

Bake the biscuits according to package directions; cool. Using a fork, split each biscuit in half. Place on a baking sheet. Spread each biscuit half with tuna salad. Sprinkle each with cheddar cheese.

Preheat broiler. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the cheese is melted. Makes 10 tuna delights.

Emily

These lightly sweet, cinnamon flavor biscuits are great just the way they are or you can spread them with your favorite jam or jelly!

Cooking spray
2-1/4 cups all-purpose baking mix (Bisquick)
2/3 cup milk
2 tablespoons butter or margarine, melted
3 tablespoons sugar
2 teaspoons ground cinnamon

Lightly coat eight 2-1/2-inch muffin cups with the cooking spray; set aside. In a medium bowl, combine the baking mix and milk until a soft dough forms.

Turn the dough out onto a lightly floured surface; knead lightly until nearly smooth, about 10 times. Pat or roll the dough into an 8-inch square. Brush dough with melted butter; sprinkle with the sugar and cinnamon.

Cut dough into sixteen 2-inch squares. Gently press two squares together, sugar sides up. Place in prepared muffin cups, sugar sides up.

Bake at 400 degrees for 10 to 12 minutes or until golden brown. Remove from muffin cups; serve warm. Makes 8 biscuits.

Emily

These light, fluffy biscuits served up hot from the oven will be a welcome addition to any meal!

2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
4-1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup butter or margarine
1 cup milk
1 egg, beaten

1. In a medium mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, cream of tartar and salt. Cut in the butter until crumbly. Add the milk and egg; stir just until moistened.

2. Turn dough out onto lightly floured surface; knead lightly. Roll or pat to 1-inch thickness. Cut with a 2-inch biscuit cutter. Arrange biscuits in a greased 9×9-inch baking pan.

3. Bake at 450 degrees F for 12 to 15 minutes or until golden brown. Makes 15 biscuits.

Emily

Serve these delicious cheesy biscuits with everything from soups & stews to fried chicken and beyond. They’re even great for breakfast with sausage and/or bacon and eggs!

2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
1 cup sharp cheddar cheese
3/4 cup milk

1. In a large mixing bowl, combine flour, baking powder and salt until well blended. Cut in shortening until mixture resembles coarse meal. Add cheese and milk; stir until ingredients are moistened.

2. Turn dough onto a lightly floured board and knead several times. Roll out to 1/2 inch thickness and cut with floured 2 inch biscuit cutter. Place cut biscuits on ungreased baking pan.

3. Bake at 400 degrees F for 12 to 14 minutes or until golden brown. Do not over bake. Makes 8 to 10 biscuits.

Emily