110 your biscuits Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

butter, all-purpose flour, shredded cheddar cheese (colby jack cheese is also good), bacon bits (or make your own ), chopped jalapeno (optional), sugar, baking powder, salt, milk

flour, baking powder, baking soda, salt, shortening, egg, jellied cranberry sauce ( can use whole cranberries with your own jelly sauce), sour cream, grated cheese

all-purpose flour, sugar, baking powder, salt, butter or margarine, your choice: nuts , dried fruit bits, raisins, mini chocolate chips, eggs, divided, evaporated milk, vanilla, milk

plain biscuits (petit beurre or morning coffee), rusks, whipping cream, spoonful of icing sugar, margarine, sugar, spoonfuls of cocoa powder, almonds, walnuts, spoon fruits or dried fruit, dark chocolates, spoonful butter, orange liqueur (1 shot for the truffles and some to wet the others), vanilla powder

flour, baking powder, brown sugar, butter, slightly softened, buttermilk, vanilla, fresh nutmeg, fruit preserves (a variety or your favorite), powdered sugar, lemon juice

flour blend of your choice ( i use bob s red mill all purpose), xanthan gum, ground flax seed, baking powder, salt, butter- chilled (some time in the freezer works great), garlic powder, fresh chopped chives, dried italian parsley, pepper to taste, shredded cheese of your choice (x-sharp cheddar, gruyere, asiago, smoked gouda, or cheese substitute of your choice), egg, buttermilk , or rice milk plus 1 tsp. rice vinegar

butter, softened, sour cream, cream of chicken soup, cream sherry, worcestershire sauce, sliced beef (we prefer carl buddig), boneless skinless chicken breasts or 6 -8 chicken tenderloins, your favorite biscuit

boneless chicken breasts (i boil and cut up 2-3), fat-free cream of chicken soup, light sour cream, light mayonnaise, skim milk, cooked egg noodles, frozen vegetable soup mix or 1 (12 oz) package mixed vegetables, of your choosing, refrigerated reduced-fat buttermilk biscuits, milk shredded cheddar cheese

chicken thighs (with or without skin, your choice ), paprika, butter or 1/4 cup margarine, condensed chicken broth, minced onion (fresh or dried ), poultry seasoning, frozen peas and carrots (thawed), refrigerator buttermilk biscuits

make sure the shortening and baking powder or baking soda are fresh., measure the ingredients carefully to ensure your biscuits will rise well and be light and fluffy., cut the shortening into the flour using a pastry blender , two table knives, or a wire whisk until the mixture looks like fine crumbs. thoroughly blending the shortening and dry ingredients produces flaky biscuits, make biscuits the same thickness , roll the dough between 2 dowel rods or sticks, 1/2 inch thick and 14 inches long., push the biscuit cutter , dipped in flour, straight down into the dough for even-sized biscuits. cut biscuits as close together as possible., if you don tsp have a biscuit cutter , use a sharp knife or use cookie cutters for fun shapes

roll breakfast sausage , cut into eight 3/4-inch slices, butter, garlic, minced, all-purpose flour, whole milk, kosher salt and freshly ground black pepper, chopped fresh chives, grapevine ky buttermilk biscuits, recipe follows, warmed , or your favorite biscuit, honey, for drizzling, self-rising flour, plus more for dusting, good butter, plus 3 tbsp melted, cold buttermilk, vegetable oil

cubes) very cold margarine or butter cut into small cubes, ap flour, sugar, baking powder, salt, milk, seasonings...well worth the extra work, bacon salt , if you would like more flavor, substitute for the two tsp. of regular salt fpr a total of 3 1/2 tsp ., dried crushed oregano, dried crushed cilantro, ground cumin, ts, dried crushed thyme, dried crushed basil, chopped rosemary, black pepper, garlic powder, your choice, onion powder, your choice, shredded smoked cheddar, shredded smoked swiss

all-purpose , unbleached flour, plus extra for your board and cutter, baking powder, kosher salt, sugar, baking soda, cold sticks unsalted butter, cultured buttermilk

baking mix, taco seasoning mix (to your own taste ), rotel, shredded monterey jack pepper cheese (4 oz), milk, butter (optional)

bisquick, butter (cold ), dried onion (i usually don tsp measure, just toss it in until it looks right ), buttermilk, butter, melted, garlic powder (again go by your tastes)

all-purpose flour, baking powder, salt, white sugar, plus extra, white sugar, for sprinkling, butter, softened, whole milk, dark chocolate chips (adjust to your preference)