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Posts Tagged ‘biscuits’

by Caitlin Saniga

Eggs a la goldenrod over buttermilk biscuits

Eggs a la goldenrod is one of my grandma’s specialties, and I gather that it’s a popular dish for high school home-ec classes. The flavors are simple and it’s an easy dish to make, but it gets a lot of visual pizzazz from the grated egg yolks.


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by Caitlin Saniga

Pucker up! You're about to fall in love with these cute and simple buttermilk biscuits. Because this recipe contains yeast, the dough isn't as finicky and can be kneaded until smooth. And it still yields fluffy biscuits!

Pucker up! You’re about to fall in love with these cute and quick buttermilk biscuits. Because this recipe contains yeast, the dough isn’t as finicky and can be kneaded until smooth. And it still yields fluffy biscuits!


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by Caitlin Saniga

Cheddar-garlic biscuits marbled with spinach

These super-crumbly biscuits were best fresh out of the oven with pats of butter oozing down into all of the crevices. For leftovers, I popped mine under the broiler with pats of butter already in place and toasted for about 1 minute. Dee-licious.

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by Sarah Steimer

Sort of looks like something out of a mush pot, but the way I set it up for the pictures makes it look sort of down-home chic.

For biscuits

  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 2/3 cup of milk

Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in butter until the mixture resembles coarse crumbs. Make a well in the center and add milk all at once. Stir just until dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter (or, if you’re like most and don’t have a “biscuit cutter,” a drinking glass works just fine). Bake at 450 degrees for 10 to 12 minutes or until golden.

Makes about 10 biscuits.

For chicken:

  • 1/4 cup butter
  • 1/3 cup flour
  • 1 3/4 cup milk
  • 1 cup chicken broth
  • 2 cups chicken, poached and cubed
  • 1/2 cup (or more) celery, chopped
  • 1/2 cup (or more) carrots, chopped
  • salt and pepper, to taste
  • 1 can peas

Sauté celery and carrots in a pan with a tablespoon of the butter then remove from the pan. Add the rest of the butter to the pan along with the flour, salt and pepper, stirring constantly. Add milk and chicken broth all at once. Cook and stir until thick and bubbly. Cook for about a minute more, while stirring.

Add vegetables and chicken. Heat thoroughly. Serve over the biscuits and spoon peas over top, if desired.

Recipe adapted (by my mother, Martha Steimer) from: Better Homes and Gardens New Cookbook

Photo by: Sarah Steimer

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