Tag: Biscuits

Individual Strawberry Short-Cut Shortcakes

Even though August is quickly coming to an end there is still some summer fun to be had. July flew by for me for a bunch of reasons, so I am little behind in posting fun warm-weather desserts on here. But the one I am sharing today is quick, easy and perfect for summer evenings. It’s an Individual Strawberry Short-Cut Shortcake. What makes it a short-cut? Taking the work out of making the biscuits by using refrigerated biscuits that are ready in just under 15 minutes in the oven.

The other steps for this dessert are just as simple. Combine sliced strawberries with sugar and refrigerate for at least 2 hours so the berries can release their juices. And whip up a batch of fresh whipped cream with 3 simple ingredients – heavy whipping cream, confectioners’ sugar and vanilla extract.

Once the biscuits have cooled it’s time to assemble your dessert. Slice the biscuits in half and place a healthy dollop of whipped cream on the bottom half and then top with the strawberries along with some of their juices. Top with the remaining half of the biscuit and enjoy! It doesn’t get much easier than that.

Individual Strawberry Short-Cut Shortcakes

Ingredients:

For the strawberries:

1lb. fresh strawberries, sliced

1/3 cup sugar

For the whipped cream:

1 1/2 cups heavy whipping cream

1/3 cup confectioners’ sugar

1 teaspoon vanilla extract

Pillsbury Grands Southern Homestyle Original Biscuits – 8 count

Directions:

In a medium bowl stir together the sliced strawberries and sugar. Cover and refrigerate for 2 hours.

Bake the biscuits per the instructions on the package – On an ungreased cookie sheet in a 375F oven for 12 minutes, or until golden brown. All to cool to room temperature.

While the biscuits cool make the whipped cream. Add the heavy whipping cream, confectioners’ sugar and vanilla extract to a medium bowl and beat with a hand mixer on medium speed until stiff peaks form. Refrigerate until ready to serve.

To serve, slice the biscuit in half and place the bottom on a plate or in a bowl. Top with a hearty scoop of the whipped cream and then drizzle the strawberries – including the juice – on top and then cover with the top half of the biscuit. Enjoy!

Recipe first appeared on Bead Yarn & Spatula

Cheddar Bay Biscuits

If you’ve been to a Red Lobster I think we can agree that one of the best things about going is the Cheddar Bay Biscuits. Granted the food isn’t bad either; depending on the one you go to. Unfortunately, not all chain restaurants are the same. The biscuits are so popular that Red Lobster sells a mix that you can buy to make them yourself at home, although I can’t say how good it is as I have never tried it. There are also a ton of recipes floating around the internet to make them from scratch. I know I tried one or two and I wasn’t that impressed. I recently came across today’s recipe while scrolling Instagram and it sounded simple and delicious, so I flagged it. And on a recent rainy Saturday I decided it was the perfect excuse to stay home and try a few recipes and this was one of them and it didn’t disappoint.

The texture of these biscuits was spot on. They were light and airy and the garlic butter on top was perfection. I initially thought that maybe the garlic butter would need more salt, but I opted against adding more than the recipe called for and I am happy that I did. Most recipes I have seen call for using yellow cheddar cheese while this one used white cheddar cheese, I am not sure if that made a huge difference in the flavor, but it did make a difference in the color of the biscuits. As one would expect, the yellow cheddar gives the biscuits a slight orange hue while the white cheddar didn’t do that which made them a tad bit more appealing on the eye. Truth be told we do eat with our eyes before our taste buds.

These are so quick and easy to make that you could whip up a batch and store them in your freezer and reheat them to enjoy with a hearty soup throughout the Fall/Winter. That’s exactly what I am planning on doing. I froze half of the ones I made and already tested reheating them in the oven and they were just as good as the day I made them.

Copycat Red Lobster Cheddar Bay Biscuits

  • Servings: 12 biscuits
  • Print

Ingredients:

For the Biscuits:

4 ounces (1 cup) shredded sharp white cheddar cheese*

1 stick unsalted butter, melted

3/4 cup buttermilk

2 cups flour

1 tablespoon baking powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons Kosher salt

1/2 teaspoon baking soda

For the Garlic Butter:

1/4 cup (4 tablespoons) unsalted butter, melted

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/8 teaspoon Kosher salt

*I opted to shred the cheese myself from a block of cheddar as opposed to buying it already shredded

Directions:

For the Biscuits:

Preheat oven to 450 F. Line a baking sheet with parchment paper and set aside.

Stir together the melted butter and buttermilk and set aside.

In a large bowl whisk together the flour, baking powder, garlic powder, Kosher salt and baking soda until well combined. Add in the buttermilk mixture and using a rubber spatula gently stir together until a soft dough forms. Add in the shredded cheese and continue stirring until the cheese is incorporated into the dough.

Use a 1/4 cup measuring cup to measure out 12 portions of the dough. Roll each portion into a ball and place on the prepared baking sheet 2-inches apart.

Bake the biscuits until they are golden brown, about 10-12 minutes.

While the biscuits are in the oven make the garlic butter.

For the Garlic Butter:

In a small bowl combine the melted butter, parsley, garlic powder and salt, stir together until well combined.

As soon as the biscuits come out of the oven generously brush each with the garlic butter. Serve immediately.

Make ahead: Prep the biscuits – make the dough and then shape them – and then place on a baking sheet in the freezer until frozen. Transfer to a resealable bag and keep in the freezer up to 2 months. Bake straight from the freezer, adding a few minutes to the baking time and then brush the garlic butter and serve.

Storing: Leftover biscuits can be stored in an airtight container for 3 days or frozen in a resealable bag up to 2 months. Reheat in a 350 F oven until warmed through, about 10 minutes.

Recipe from The Kitchn

Cheesy Garlic Monkey Bread

So this is sort of a continuation from yesterday’s post – Slow Cooker Marinara Sauce. I made the sauce to go along with today’s post… A Cheesy Garlic Monkey Bread. I originally came across this recipe in an issue of Rachael Ray Magazine last year. Well, the recipe was for a Basic Monkey Bread and then you had a few options to flavor the bread. I was partial to trying the Cheesy Garlic version.

The version in the magazine called for you to actually make the dough for the bread, but, to be honest working with yeast and me don’t always go over that well. So, when I saw a recipe that used Pillsbury Grands! Biscuits as the base for a monkey bread I knew I had to try it.

I began by combining olive oil, grated Parmesan, minced garlic and salt in a large bowl.

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Next, I cut each Grands! Biscuit into four equal pieces. I ended up using 2 cans of biscuits, each of which has 8 biscuits so I ended up with 64 pieces. After cutting the biscuits of the first can I placed them back in the refrigerator so they would stay cold while I cut biscuits from the second can. It’s best to work with the biscuits when they are cold, you don’t want them to become warm & sticky.

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I then tossed half of the quartered biscuits in the olive oil mixture and gradually added in the remaining quarters.

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After spraying a Bundt pan with cooking spray, I layered the biscuit pieces into the pan. I opted to use my hands to spread the pieces into the pan to ensure they would be even throughout the pan.

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I then baked it in a 350F preheated oven for about 35 to 40 minutes. Until it was browned on top and I was sure that all of the biscuit pieces had cooked throughout the monkey bread. After letting it cool in the pan for a few minutes I inverted it and sprinkled it with freshly chopped parsley…

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And a side of homemade marinara sauce.

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Cheesy Garlic Monkey Bread

Ingredients:

2 Cans (16.3 oz.) Grands! Original Biscuits

3/4 cup olive oil

1 cup grated Parmesan cheese

4 garlic cloves, minced

1 1/2 teaspoons salt

2 tablespoons chopped fresh parsley

Directions:

Preheat the oven to 350 F and butter a large Bundt pan.

In a large bowl combine the olive oil, parmesan cheese, garlic and salt and set aside.

Working with 1 can at a time, cut each of the biscuits into quarters. After cutting the first can place it back in the refrigerator while cutting the biscuits of the second can.

Fold half of the quartered biscuits into the olive oil mixture and gradually add in the remaining pieces.

Pile the biscuit pieces evenly into the prepared Bundt pan and bake for 35 to 40 minutes, until browned and cooked through.

Let cool for 5 minutes in the pan and then invert onto a large plate and sprinkle with parsley. Serve with marinara sauce for dipping.

Recipe Adapted From Rachael Ray Magazine

 

 

 

 

 

 

Buttermilk Cheddar Not Quite Biscuits

We’ve all been there, a mishap in the kitchen. Could it be the recipe, a missed ingredient, an incorrect measurement or maybe it was just an off day for your oven? I had one of those mishaps happen to me recently when I made Buttermilk Cheddar Biscuits. I had some leftover buttermilk in my fridge from a previous recipe and I didn’t want to go to waste and I wanted to make something different; I’ve never made biscuits before. Unfortunately my biscuits didn’t rise and I ended up with some pretty flat biscuits – I don’t even think I can call them biscuits. I’m still not sure what exactly went wrong.

My prep work seemed to be just fine… I started by putting flour, baking powder and salt in the bowl of my stand mixer.

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With the mixer on low I added in cold diced unsalted butter.

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Once the butter looked like small peas I added in a buttermilk / egg mixture and continued mixing the ingredients until the mixture was moistened.

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In a small bowl I combined shredded cheddar cheese with a small handful of butter.

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After adding in the cheddar to the dough I dumped the dough onto a well-floured surface and kneaded the dough a few times and then rolled it into a rectangle.

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I then sliced the dough into 8 pieces and placed it onto a parchment lined cookie sheet and brushed them with an egg wash.

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After baking in a 425 F preheated oven for about 25 minutes this is what I got… Flat biscuits.

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Luckily they tasted really good and were a nice breakfast treat the following morning with my cup of tea! Thankfully my mishap wasn’t a total loss.

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What kind of mishaps have you encountered in your cooking and baking adventures?

Buttermilk Cheddar Biscuits

Yield: 8 Biscuits

Ingredients:

2 cups all-purpose flour, plus more as needed

1 tablespoon baking powder

1 1/2 teaspoon kosher salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

1/2 cup cold buttermilk, shaken

1 cold extra-large egg

1 cup grated cheddar cheese

1 egg, beaten with 1 tablespoon milk

Directions:

1. Preheat oven to 425 F

2. Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer and mix on low. Add the butter and mix until the butter is the size of peas.

3. Combine the buttermilk and egg in a small bowl or measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to flour mixture and mix only until it’s moistened. In a small bowl mix the cheddar cheese with a handful of flour. Add the cheese to the dough, still mixing it on low, and mix until roughly combined.

4. Dump the dough onto a well-floured surface and knead lightly about 6 times. Rolled the dough out to a rectangle (10 by 5 inches.) With a sharp floured knife cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to sheet pan lined with parchment paper. Brush the tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Can serve hot or warm.