1241 melt butter biscuits Recipes

unsalted butter, icing sugar (sifted), custard powder, baking powder, plain flour (all purpose), butter (softened ), vanilla bean paste, icing sugar (sifted)

bacon, all-purpose flour, baking powder, baking soda, sugar, salt, fresh coarse ground black pepper, cold buttermilk, unsalted butter, melted and cooled slightly, melted butter , for brushing tops of biscuits

flour, baking soda, salt, baking powder, shortening (lard, butter or crisco), buttermilk, melted butter , for tops of biscuits (optional)

flour, baking powder, baking soda, salt, fresh ground pepper, cold butter, cut into 1/2 inch pieces or grated from very cold (in the freezer for about 15 minutes prior to use), fresh garlic powder, fresh sage leaves, rubbed and minced, fresh chives, snipped, buttermilk, few tsp melted butter for brushing biscuit tops, if desired.

melted butter, sour cream, self-rising flour, grated sharp cheese

bacon grease, all-purpose flour, milk warm, salt, pepper, melted butter

melted butter, garlic clove, minced, baking mix, whole milk, shredded cheddar cheese

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

unbleached all-purpose flour (10 oz), baking powder, baking soda, sugar, table salt, buttermilk (cold ), unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tbsp melted butter for brushing biscuits

sugar, cinnamon, refrigerated buttermilk biscuits (10 biscuits), melted butter, any flavor fruit preserves

self-rising flour ( sifted ), sugar, crisco all-vegetable shortening, buttermilk, melted butter, melted margarine, milk, all-purpose flour, salt and pepper, to taste, breakfast sausage, regular or spicy, biscuit mix, milk

flour, baking powder, salt, cold butter, grated cheddar cheese, milk, melted butter for tops of biscuits

peaches, sliced, sugar, cornstarch, salt, lemon juice, almond extract, butter, biscuit mix (bisquick or similar product), mild cheddar cheese, grated, butter, melted, milk

fresh peaches, peeled and sliced (or 8 cups frozen unsweetened sliced peaches), lemon juice, almond extract, sugar, cornstarch, salt, cold butter, biscuit mix, cheddar cheese, shredded, milk, butter, melted