7 Up Biscuits (small batch)

Yum

I was digging through my mom's special recipe box the other day and came across an interesting recipe for biscuits.

Who doesn't love biscuits?  I grew up on them so I grabbed the recipe card to see what these were all about.  The title was a little strange...

7 UP BISCUITS

What?  Biscuits that have 7 Up in them?  Now I've heard of using soda in baking but have never heard of 7 Up Biscuits, so I looked them up on the internet and they are e.v.e.r.y.w.h.e.r.e!  This recipe has most likely been around for a long time.  I know my mom's recipe card is probably from the 70's.

Now I'm a biscuit lover, so I was very skeptical about these biscuits, but intrigued at the same time. I decided we needed to have a good biscuit to go along with our Spicy Beef and Macaroni Tomato Soup.  There's nothing better with soup that a hot piece of bread and these biscuits were going to get a trial run.  

Boy, I have to tell you....these biscuits...these hot, tender, buttery biscuits are AMAZING!  Plus they only have 4 ingredients!  The sour cream makes them tender, but the 7 Up makes them slightly sweet and tangy.  Only 4 ingredients, (I know, repeating myself...) make these quick to pull together and easy to make.

Take is from me, a biscuit aficionado, you NEED this recipe in your life!

Enjoy!








7 Up Biscuits (small batch)

2 c Bisquick
1/2 c Sour Cream
1/2 c 7 up soda
1/4 c melted butter

Preheat oven to 450 degrees F.  Place the butter in a 9x9 inch square baking pan and place it in the oven to melt while the oven is coming to temperature.

In a large bowl, add Bisquick mix and sour cream.  Cut in sour cream using a pastry cutter.  Add the  7 up and stir, until just combined, to form a soft dough.

On a wooden board sprinkled with a little Bisquick, place dough on the board.  Pat dough out without kneading to about 1/2" thickness.  Using a biscuit cutter, cut dough into 9 pieces and place in the buttered pan.

Bake for 12 minutes or until golden brown.  Serve immediately.

Drop Cream Biscuits

Yum

Want to learn how to make the easiest biscuits ever?

Well if you can mix together flour and cream then you can have biscuits just like that!  Drop the dough on a baking sheet and bake them until they are golden and tender but slightly crispy. OH Sooooo good! These biscuits are ultra-tender, and the fastest + easiest biscuits you'll ever bake!

Dug out of the depths of my family's recipe box, these biscuits remind you of the ones your momma, or grandma made.  The tenderness can't be beat!  

It's the day before Memorial Day and May 29th is National Biscuit Day! What a better way to honor that with the easiest biscuit ever.  To make the mini-biscuits I used a tablespoon cookie scoop such as this one.  I wanted to have a delicate biscuit to go with our array of breakfast items.  Plus they would double as a side dish for some So-Cal Chili I was making later in the day.

If you would like regular sized biscuits use a spoon and form them to your liking but you may need to adjust the baking time a little so they fully cook.  A simple baking sheet is all that is needed to bake them on.  You should either leave the sheet ungreased, or use parchment paper. (These work really well as they come pre-cut and already sized for your baking sheet)   Both ways work really well.

So if you have a love of biscuits like our family does, be sure to make these really soon.  They really are The. Easiest. Biscuits. EVER!

Enjoy!

Drop Cream Biscuits

makes 12 mini biscuits

1 1/2 cups Self-Rising Flour
3/4 cup heavy or whipping cream

*If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive


Preheat the oven to 450 degrees.

In a bowl mix the flour and cream until well combined and forms a dough.

Using a tablespoon cookie scoop, scoop balls of dough onto an ungreased baking sheet. Leave an inch or so between biscuits.  Brush the tops of the biscuits with cream.

Bake for 10 minutes, or until they're light golden brown on top. Remove from the oven.  Serve warm, or at room temperature. Any leftover may be stored in an air tight bag for several days, or frozen.




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Simple Southern Biscuits

I'm a pretty good planner for our weekly meals (or at least I thought I was...) and usually do my shopping once a week for fresh foods like milk, bread, fruits and vegetables.

Well this week I either miscalculated or we over ate because I woke up on Saturday morning and we didn't have any bread, only a small amount of milk, no fruit or even cereal! Not very many ingredients to enjoy breakfast, and I do love my weekend breakfasts.

But luckily Saturday was a busy day and we just skipped breakfast (cause we had to...) and went about our business. I intended to stop by the store but things didn't work out and I ran out of time. Having a stocked pantry and a freezer helped me with lunch and dinner, so no worries there.   

Then comes Sunday morning...still no bread, fruit, or cereal, and a small amount of milk.  I decided to take matters in my own hands and make my mom's homemade biscuits. Biscuits were a staple growing up and they are the perfect substitute for a loaf of bread.  Great for breakfast, or put some ham on it and you have a wonderful sandwich, and you can serve with dinner as a roll.  What's better?

Mom's Simple Southern Biscuit recipe is soooo easy.  You only need 3 ingredients and they make light and fluffy biscuits that are to die for!  Can't you just imagine sinking your teeth into a hot, fluffy biscuit with butter or jam on it?  My mouth is watering now....

So the bread dilemma is solved, and I feel lazy.  Wonder if I can go another day or two without going to the store!  (that will be a test!)

Enjoy!



Simple Southern Biscuits

Source: Imogene Center's recipe box

Makes: 15 Biscuits

½ cup cold butter, cubed (1 stick)
2 cups self-rising flour
¾ cup buttermilk

Preheat oven to 425 degrees.

In a large bowl, cut butter into flour until mixture resembles coarse peas sized crumbles. Stir in buttermilk just until moistened.

Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to ¾-in. thickness. Cut with a floured 2 ½-in. biscuit cutter.

Place on a greased baking sheet. Bake about 10-11 minutes or until golden brown. Serve warm.

Derby Day Celebration Menu Ideas

It’s "run for the roses" time at the Kentucky Derby.  Each year the first Saturday in May marks the Kentucky Derby.  My family has always been great horse racing fans, and I’ve grown up loving the sport myself.  The excitement from the race is so palpable it makes my heart flutter thinking about it.

We are so lucky to live near several race tracks so that we can go as often as we like. Why, not long ago we spent a wonderful sunny day at the races and had a grand ole’ time! We even saw some women in big hats…which were a little out of place since this wasn't at Churchill Downs.  But it was fun to see as they got into the spirit of things.

Each year we watch the big race, called the fasted 2 minutes in sports.  So true, but also just so exciting.  My mom was a big horse race fan, following the horses and their trainers.  Me? I just like to watch and see if I can pick a winner. 

But we also like to have a little get together and have some good food.  So I thought I would share some of my favorite recipes for Derby Day that are around the internet.  Each is perfect for the celebration and pretty easy to make. 

Here’s what we have:

A classic sandwich created in Louisville Kentucky at the Brown Hotel, in the roaring 20’s as a late night ‘after party’ snack.

Come try this winner of a sandwich for Derby Day!

-           Cooking Light's - The Classic Hot Brown

A spin on a traditional southern drink the Mint Julep, try a variation for the great race!

-           Coastal Living's – Mint Julep Iced Tea

The best way to end Derby Day?  With some sweets.  Serve a rich and creamy pie that’s packed with pecans, chocolate and let’s not forget the bourbon!  Easy to put together using a pre-packaged pie crust.  You’ll love this recipe!

-           Southern Living's – Chocolate-Bourbon Pecan Pie

Enjoy the fastest 2 minutes on sports with a great meal.  For a perfect side dish try this.

-           Southern Living's – Spring-on-a-Plate Salads

For extra main courses try:

Ham and Biscuit sandwiches with mustard blends - just search for my buttermilk biscuits and slice some country ham or deli ham.  They make wonderful sandwiches!

Enjoy your Derby Day!

Note: All pictures curtesy of MyRecipes.com

Flaky Buttermilk Biscuits

I have a confession.

Biscuits are my favorite breakfast item.  I mean my f a v o r i t e ! ! !

Mom made great ones growing up and she had a treasure trove of old biscuit recipes hidden in her favorite recipe box.  You know the "one" where you keep you most favorite, tried and true, "secret" recipes?

Well I found this one in there...

So glad I snatched this recipe up.  It's a keeper for sure.  Soft, flaky biscuits with that tangy buttermilk singing through.  And the rise on these babies....wonderful!  That may be due to the wonderful new baking powder I've been using lately.  Bakewell Cream is a popular baking powder in New England, know for it's superior raising properties.  So far so good, I'd say!

These biscuits come together quickly and turn out light, moist, and flaky.  So I'm on a quest to make every biscuit recipe that my mom stashed away....hope you don't mind.  My taste buds and tummy are thanking me right now!

Here are some other biscuit recipes I've made:
Buttermilk Biscuits by Clinton St. Bakery
Old Fashioned Biscuits
Cornmeal Biscuits
St. Patrick's Day Cheddar Biscuits


Flaky Buttermilk Biscuits

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
7 tablespoons unsalted butter, very cold and cut into chunks
3/4 cup buttermilk
Preheat oven to 425 degrees.

Combine dry ingredients in medium bowl. Using a pastry blender or two forks cut in butter. (Butter should look like small peas.) Make a well in the center and add the buttermilk.


Mix until combines. Turn dough out onto a floured board. Pat the dough into a rectangle and fold the dough into thirds (like a book) , turn the dough 1/4 turn and pat out again. repeat folding process several times. Roll dough into a round about 1/2' thick. Cut out biscuits and place on a baking pan.

Brush the tops with a little buttermilk. Bake for 12-15 min or until golden brown. Remove from the oven and cool. Serve with butter and jam.
 

Simple Cheddar Biscuits

Today we are going to talk about one of my favorite subjects....BREAD!

If you have ever eaten dinner at my house growing up we always...I mean always,  had some type of bread with dinner.

Sometimes a biscuit, sometimes cornbread or a dinner roll.  But...bread none the less!

So it's no wonder that bread is a love of mine.  Biscuits are just a staple around our house and we'll probably never given them up.  Who would want to?  Hot, steamy, tender biscuits.  

HEAVEN!

Mom always made biscuits for breakfast, but sometimes we would get a treat and get them for dinner.  But sometimes a dinner biscuit calls for a little bumping it up a notch!  So cheddar biscuits are just the ticket.

Perfect with a bowl of chili or a hot steamy bowl of soup.  Really there is no excuse not to make these biscuits...they go with anything you like.

What makes these simple?  You get to take a shortcut and use a baking mix.  Plus they are drop biscuits so you don't have to roll out the dough and cut biscuits!  Just perfect and rustic.

So enjoy your bread and eat it too!  We do!

Simple Cheddar Biscuits

makes 10-12

4 c baking mix
1 1/2 c cheddar cheese, shredded
2 c 2% milk
2 T butter, melted

Preheat oven to 375 degrees.  In a large bowl add baking mix and cheese.  Add milk and stir together until blended.  

Spray a baking sheet with cooking spray.  Drop dough on baking sheet by large spoonfuls.  Bake 12 to 15 minutes or until golden brown.  Brush tops with melted butter.  Serve.

Bacon Egg Biscuit Sandwich

Who needs take out when you can this baby at home?

MGG loves to stop off at the golden arches for a quick breakfast whenever we travel.  He adores the convenience of a sausage muffin or an egg sandwich.  But sometimes you want to have a quick breakfast, one that you can take on the go, or not!

To surprise him I whipped up this little baby.  He was in heaven!  It was helpful to have made some homemade biscuits the day before so half the meal was already done.  You can find my recipe for fabulous biscuits right here.  

The rest is just as easy.  Cook up some bacon.  Make some scrambled eggs, add some American cheese and there you have it.  Put it all together and you can serve it hot, or wrap it to go.  MGG just loved them, he asked for two!

So next time you think of running to the local joint to grab a quick breakfast sandwich, try mine.  

Bacon Egg Biscuit Sandwich

serves 1

1 Biscuit, cut in half (homemade or store bought)
2 slices of bacon
2 eggs, beaten
dash of milk
salt & pepper
1 slice American cheese

In a small skillet cook the bacon until crisp.  Wipe skillet clean and heat over medium low heat.  Add 1/2 T butter to the pan to melt.  In a small bowl beat eggs and milk together until blended.  Add to the skillet and cook slowly, moving set eggs to the middle so the runny egg runs to the edges.  When almost set shape eggs into a small round disc about the size of your biscuit.  Add cheese and allow to melt.  

Heat the biscuit in the microwave or oven until warm.  Top bottom of biscuit with egg and two slices of bacon.  Top with top half of the biscuit.  Serve.

Old Fashioned Biscuits

I'm on the quest for the perfect biscuit!

Biscuits bring to mind farmhouses, pioneers, kitchens full of flour, big breakfasts, lots of family gathering around, and hot melted butter.  They also remind me of my mom's biscuits and gravy and my mom's Aunt Grace's kitchen back in Oklahoma.  Everyone trying to help with cooking, a kitchen crowded with people, and my Great Uncle Howard riding up on his horse to come to breakfast.  Such memories of country life for a child that grew up in the suburbs of Los Angeles.

So on my quest for the perfect biscuit I steal, (I'm mean write down) every old recipe my mom has every time I go visit her.  Not nearly done...cause she has sooo many!  This one I found tucked in a drawer paper clipped to a stack of special recipes.  She can't remember which relative these came from but knew they had been made many many times.

So I decided to make these today.  The key to these is baking powder.  A small amount of butter in these.    They are very easy to whip up and I had them in the oven in no time.  They were not the most moist biscuit, but they certainly would do in a pinch.  All in all a good standard biscuit.  I'm still on my quest.  One of my favorite's so far are these. 

Try some this weekend and give a taste test to these biscuits.  Old timer's swear by them (or at least my family tree did!)

Old Fashioned Biscuits

Makes 6 biscuits

1 1/2 c All Purpose Flour
½  t salt
1 ½ t baking powder
½ t sugar   
3 T butter
½ c milk

Preheat your oven to 425 degrees. 

Mix together the dry ingredients. Using a pastry blender or two knives cut in the butter until you have pea sized bits.  Add the liquid, mixing quickly and gently for about 20-30 seconds until you have a soft dough. 

On a lightly floured board, pat dough into a rectangle about 3/4-inch in thickness.  Cut into squares using a knife or bench scraper. 

Bake for 15 minutes, until golden brown. 

Cinnamon and Sugar Fan Biscuits

In our house Christmas dinner is always special.  Planning a nice large family meal.  Something a little extra special.  For years, mom made turkey with all the trimmings.  Since then we've branched out of that tradition.  My sister typically makes prime rib, and I usually make fillet of beef tenderloin.  


Equally as important is what to serve Christmas morning?  Do you have a traditional dish?  Eggs Benedict?  A coffee cake, or perhaps a breakfast casserole dish, or french toast?  


I love to wake up to a special Christmas breakfast.  Mom and I have had my Jolly Breakfast Ring for years, and years.  It's a take on coffee cake with flavors of monkey bread.  This year I thought I'd change it up a bit. This recipe for Cinnamon and Sugar Fan Biscuits is a variation of the Jolly Breakfast Ring we all love. They are very tasty and pretty easy to prepare. They take a little more time to assemble but are well worth the effort.

I hope you try these and start your own holiday breakfast tradition.


First, you'll want to place your flour, baking powder, cream of tartar, and salt in a large bowl.  Cut in your shortening until you have coarse crumbles.  Make a well in the center and add your milk.  Mix together until the dough clings together.

Turn your dough out onto a floured board and knead 10-12 times.

Divide the dough in half.  Take one half and roll it out into a 12x10 rectangle.  Sprinkle with cinnamon and sugar.

Cut 5 strips lengthwise into 12x2 inch strips.

Stack the strips up on top of each other.

Cut into 6 2 inch square stacks.


Place each stack, cut side down, into a prepared muffin pan that you have sprayed with cooking spray.

Bake at 450 for 10 to 12 minutes.  They should be lightly browned.  Turn out on a wire rack to cool.

YUM YUM...hot, cinnamony, tasty fan biscuits!  Is it Christmas?

Where's the hot chocolate?

Cinnamon and Sugar Fan Biscuits

2 cups flour

4 teaspoons baking powder

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/4 cup shortening

3/4 cup low fat milk (2%)

2 Tablespoons sugar

1 teaspoon ground cinnamon

Spray twelve 2-1/2-inch muffin cups with cooking spray.  In a large bowl stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.

Turn dough out onto a lightly floured surface. Knead dough for 10 to 12 strokes until smooth. Divide dough in half. Roll one portion into a 12x10-inch rectangle. In a small bowl combine the sugar and cinnamon. Sprinkle some of the sugar mixture over the rectangle.

Cut rectangle into five 12x2-inch strips. Stack the strips on top of each other. Cut into six 2-inch-square stacks. Place each stack, cut side down, in a prepared muffin cup. Repeat with remaining dough and sugar mixture.

Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Serve warm.