I've had a request for my biscuit recipe. The Mom's angel biscuits is my favorite one.
|Mom's Angel biscuits|
When using Mayonnaise for baking (to keep the cooked baked
good soft when it's cold) you must be sure to use REAL Mayo.
Not "Miracle Whip", not salad dressing, not "lite" or "reduced
fat" mayo, but the real stuff. Otherwise it won't work properly.
Without all the fur - fur's nasty, we don't eat that. Of course, cat is probably nasty too and we don't eat them either - unless you're from a different culture. I've heard that there are some cultures that do eat cat!
Most American's roll out their biscuit dough to about 1/2" thick and use a 2" cutter (or a kitchen glass like you'd drink water out of if you have company - no, honey, NOT the Mason jar, we only drink from one of those if we're by ourselves or on a picnic!) . Then they transfer the dough to a cookie sheet, mush the left-over, cut up dough together and reroll it until the dough is used up. That method is supposed to give you 5 dozen (That's right FIVE DOZEN) hockey pucks, I mean biscuits. And they measure 2.25" x 3/4" Just about right to play hockey, but no size to make a meal out of it. Plus, by the time it's been rolled out a couple of time, the resulting biscuits have some real chewiness to them. Makes 'em REALLY good for hockey then! If you insist on rolling and cutting, at least use an empty tuna can for the cutter (yes, you clean it first. Tuna biscuits - ewwweeeee. I don't like fish. Not much anyway. Fried catfish and smoked mullet are about my only fish eating forays. Shrimp and lobster don't count!) And for pity sakes, roll the dough out THICKLY I'm talking 1 1/2" worth of thickness. 1/2" thick biscuits - shudder!
Cat head biscuits are good size biscuits. The kind you can open up and put stuff on - like fried egg and a sausage patty, scrambled egg and bacon or sausage gravy. Substantial enough to make it a meal by itself. Who needs Micky D's? By the way, you do know that all an Egg McMuffin is is a buttered, toasted English muffin with a piece of Canadian bacon on the bottom, a fried egg on top of that and an piece of cheese topped with the other side of the muffin? So break your eggs in muffin tin sections, and bake at 350 until the yolk is just set. While the eggs cook, butter and toast your muffins and then make a batch of these all at once, wrap well, put in a zipper bag and freeze. Take one out, unwrap it from any plastic, wrap in a paper towel or cloth napkin and nuke it for 1-2 mins. Now you just saved $$$. And you know what's in it. I got one at Micky D's once and it had the root bottom slice of an onion on it. Talk about YUCK! And I took it to go, so there was no returning it. (I discovered it quite a few miles down the road!)
When I make my biscuits, I use my large serving spoon - this is larger than the regular spoons that you'd eat soup with, but smaller than the 1/2 cup size, slotted buffet-type spoons. I use this to just plop the mixed, unkneaded dough into my flour container. (This practice may be why the old recipes tell you to sift the flour. lol)
You can just scoop some flour into a mixing bowl and use that instead of getting dough particles in your flour canister. Anyway, you're wanting to take a big spoonful of dough and put it into the flour. Coat the dough with flour and shape into a round shape, with a flat bottom, tucking in the edges and making it smooth as you shape it. After doing a few, you'll get the hang of what you're doing. My biscuits start out about 3" in diameter and about 1 1/2" high. They rise and spread some as they cook so they end up larger, about 4" in diameter and about 2 1/2" high.
There's another way to make these. Take all the dough, knead it for a couple of seconds with some more flour - just enough to get it to a smooth dough instead of rough pieces of dough. Then pat it out onto your lightly greased cookie sheet and lightly score it with a knife into biscuit size portions. I'd make 5 scores the long way (6 pieces) and 3 scores the short way. (4 pieces) That would give you 24 biscuits. Don't cut all the way through the dough. Let it rise a little while the oven preheats.
Now there's one last way to make biscuits. My exMIL used to keep self-rising flour in a container. She'd pop the top, add her mayo to the top of the flour and stir it about. Then she'd add milk - yup right in the canister. She'd use her fingers to stir the milk in, then pull out some dough, shape and plop on the cookie sheet. That's a woman that's been making biscuits for 60+ YEARS. Personally, I'm not that brave. I'd have the whole canister oozing milk.
Here's my dumpling recipe:
|This is good for one or two people|
|Yield: 8-10 dumplings|
|This is good for 3-4 people.|
|Yield: 24-30 dumplings|
My servings are based upon hungry teenagers. I'm sure regular people would eat less. I'm about sure that each large dumpling would be one serving of bread in an exchange diet.
Also, I use the same spoon to make dumplings as I do to make the angel biscuits. I cut WAY back on the SALT! We eat a lot, but don't use much salt. I don't like salty dumplings.
I haven't tried this recipe yet, but I know you can do much the same with the angle biscuit recipe.
|Paula's Purty Nearly Instant Biscuits|