Beer Biscuits
Cat Head Biscuits
Cheesy Cornmeal and Herb Biscuits
Parmesan Herb Biscuits
New Orleans Luncheon Biscuits
Praline Biscuits




Beer Biscuits


4 cups biscuit mix
4 tablespoons granulated sugar
1 (12 ounce) can beer

Mix ingredients together. Spoon into greased muffin tins. Bake at 350
degrees F until golden brown on top.

Yields 8 to 10 biscuits, according to size of muffin tin.





Cat Head Biscuits


2 cups self-rising flour
1 cup buttermilk
Lump of solid shortening the size of a walnut (butter,
margarine, lard, or solid vegetable shortening

Place flour in a large mixing bowl. Push the flour to the sides of the
bowl to form a depression in the center. Place the shortening and a
little of the milk in the center and start stirring with a big spoon.
When the shortening is blended, add the rest of the milk, mixing jut
until blended and dough forms a ball.

Place wax paper on a flat surface and sprinkle it with flour. Roll the
dough out on the wax paper. Do not handle the dough any more than you
have to as it makes the biscuits tough. The less you handle it and the
more moist the dough, the better the biscuits will be. Pat dough
gently until it's about 1 1/2 inches thick. Cut out biscuits and place
them in a greased pan. Be sure the pan is small enough so that the
biscuits are touching. Bake in a 400 degree F oven until biscuits are
light brown




Cheesy Cornmeal and Herb Biscuits


Source: White Lily Foods

2 cups self-rising flour
1 cup self-rising cornmeal mix
1/2 cup (1 stick) cold butter ormargarine, cut into pieces
1 cup finely shredded Colby, Montereyjack or Cheddar cheese (4 ounces)
1 tablespoon dried parsley flakes
1 1/3 cups buttermilk

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
In medium bowl, combine flour and cornmeal mix. Cut in butter with a
pastry blender, two knives or your fingertips until pieces are about
the size of peas. Stir in cheese, parsley and buttermilk until
moistened. Drop by tablespoonsful onto prepared baking sheet. Bake for
10 to 13 minutes or until light brown.

Makes 12 to 14 biscuits.




Parmesan Herb Biscuits


2 cups all-purpose flour
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried sage leaves
3/4 to 1 cup half-and-half
1 tablespoon butter or margarine, melted
1 tablespoon grated Parmesan cheese

Preheat oven to 425 degrees F.
In large bowl, combine flour, parsley, 2 tablespoons cheese, sugar,
baking powder, salt and sage; mix well.
Add 3/4 cup half-and-half; stir with fork just until dry ingredients
are moistened, adding additional half-and-half, 1 tablespoon at a
time, if necessary to form a soft dough.
On floured surface, knead dough gently to form a smooth ball. Pat
dough into 1/2-inch-thick square. Using knife, cut into 12 squares.
Place on ungreased cookie sheet. Brush with melted margarine; sprinkle
with 1 tablespoon cheese.

Bake for 8 to 14 minutes or until light golden brown. Serve warm.

High Altitude...Above 3500 Feet: Decrease baking powder to 2
teaspoons. Bake as directed above.





New Orleans Luncheon Biscuits


These are the perfect accompaniment to soups and salads.

About 3 cups soft, southern wheat flour
or all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups plus 1 tablespoon solid vegetable shortening
1 to 1 1/4 cups milk
3/4 teaspoon fresh lemon juice

Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.
In medium bowl, combine 3 cups flour, baking powder and salt with a
fork. Cut shortening into 1-inch cubes; add shortening cubes to flour
mixture. Using your fingertips, work shortening into flour mixture
until it resembles coarse cornmeal. Add 1 cup milk and lemon juice.
Using a wooden spoon, gently stir mixture just until all flour is
moist and dough is slightly sticky. If additional milk is necessary,
stir in 1 tablespoon at a time. Turn out dough onto a heavily floured
surface.

Pat out dough into a flat circle about 8 inches in diameter. Flour
surface of circle; roll out to a 1/2-inch thick rectangle. Fold pastry
in half; line up corners. Re-flour surface as necessary. With open
edge at your right, roll out pastry and fold as before for a total of
4 times. When 4 folds have been completed, roll out pastry to 1/2-inch
thick. Using a 1 1/2-inch biscuit cutter, cut out biscuits. Place
biscuits on greased baking sheets. Bake in middle of preheated oven
until biscuits have risen and are light golden brown, 10 to 12 minutes.

Serve hot.

Makes about 36 (1 1/2-inch) biscuits.





Praline Biscuits


1/2 cup butter
1/2 cup packed brown sugar
36 pecan or walnut halves
Ground cinnamon
2 cups biscuit baking mix
1/3 cup applesauce
1/3 cup milk

Preheat oven to 450 degrees F.

Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves
in each of 12 (2 1/2 x 1 1/4-inch muffin cups. Sprinkle cinnamon in
each cup. Heat in oven until melted.
Mix baking mix, applesauce and milk until dough forms. Beat 20
strokes. Spoon onto mixture into cups. Bake for 10 minutes. Invert
onto a serving plate.

Serve warm.
Makes 12 biscuits.



SOURCE: Our_Recipe_World Digest
Posted By: "susannafreeman" >
FROM ANN IN FLA


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/