My brother-in-law taught me a quickie recipe for biscuits. Use self-rising flour and cream. (Heavy or whipping, either one will work) All the leavening and fat you need are in those 2 things.
Put some flour in a bowl and add cream, stirring them together until the dough ball pulls away from the side of the bowl. If it gets crumbly, add a little more cream. If it’s sticky, add a little more flour.
Sprinkle some flour on the counter, sprinkle a little on top and pat the dough out to about half the height of the first joint of your thumb. (Try not to handle it a lot. This isn’t bread. Don’t knead it.) A little extra flour on hands, counter and cutter will keep the dough from sticking to them.
If you have a cookie cutter, use it. If you don’t have a cutter, use a glass. (My grandmother used a juice glass because she liked small biscuits. I like them bigger than that. They don’t get wider, only taller.) Rub the edge of the cutter around in the flour and cut straight down. If you cut at an angle, you will have a Leaning Tower of Biscuit. (This is the Voice of Experience.) And don’t twist it. That makes the edge pinch together so they don’t rise well.
Put those biscuits on a cookie sheet, and shape the remaining dough into another flat dough for cutting. keep doing that until all the biscuits are cut out. How many you make depends on the size of your cutter and how close you cut them. The last biscuit will be a little lumpy because it’s just the leftover dough shaped into something similar to the rest of them.
Bake at 425ºF until golden brown. 15-ish minutes. Maybe a little less, maybe a little more. Start checking after 10 minutes. Altitude effects baking time.
This is about Southern breakfast biscuits, not the cookies that the United Kingdom thinks of when they hear the word. I have been given instructions by one of my great-aunts and my grandmother. One didn’t measure anything and the other used Bisquick. My brother-in-law, Gary, makes excellent biscuits and he shared his recipe with me.
He uses self-rising flour and heavy cream. Mix the 2 together to get the amount you want and bake ’em. If you don’t have self rising flour you can make your own by combining 1 cup of flour, 1½ teaspoons baking powder and ½ teaspoon salt. I think I would add ¼ teaspoon of xanthum gum to that if I was using GF flour.
The most important part, according to all 3, is not to handle the dough too much. Mix the batter in a bowl until it is a sticky blob. How to know if you have too much of one or the other? If it is too wet, it will try to spread out; if it is too dry, it won’t move at all. Let it slump but hold together. The advantage of Gary’s recipe is that you can add a little liquid or a little more flour without having to worry about the fat proportion getting off.
Dump the dough out onto the counter that has more flour sprinkled on it. Sprinkle a little flour on top so that your hands or a rolling pin don’t stick to the dough and roll it out or pat it down to about half an inch tall. You can cut the dough into squares or use cookie cutters and make shapes. If you use a cookie cutter, or a juice glass like my grandmother did (she liked little biscuits.), be sure to cut straight down. If you cut at an angle you will get a biscuit that looks like the Tower of Pisa. This is the Voice of Experience. Or you can just pinch off balls of dough and drop those onto your cookie sheet. Those are called drop biscuits and are kind of lumpy looking, but still tasty.
Place on a cookie sheet and bake at 350°F/175°C until golden brown, usually 10-15 minutes, depending on how big you have made your biscuits..
Here is the original recipe: http://www.theyummylife.com/Refrigerator_Oatmeal\\
And here is the short form. (She has a little more finesse with her’s.)
- 1/4 cup uncooked old fashioned oats
- 1/3 cup skim milk
- 1/4 cup low-fat Greek yogurt
- 1-1/2 teaspoons dried chia seeds
- 1 tablespoon liquid sweetener (honey, maple syrup, agave nectar)
- 1/4 cup fruit, or enough to fill jar (approx. half of a small banana)
I have raspberries, peaches and strawberries ready to mix up.
Not bad. Definitely needs the extra sweetener. However, it didn’t stick with me as long as a bowl of Chuck’s granola does. Pretty much the same as having a serving of yogurt with granola sprinkled in it.
…because the truth will set you free. These were originally named All-Bran 6 Weeks Muffins but my son’s father started calling them Truth Muffins after eating too many at once and the name stuck. For us any way.
2 c. HOT water
1 box bran cereal
4 beaten eggs
2 tsp. salt
5 tsp. baking soda
1 c. oil
2 c. sugar
1 qt. buttermilk
5 c. flour
Mix 2 c. cereal with the H2O in a LARGE bowl and allow to sit for a few minutes. Add other ingredients (sift flour, salt and soda together) and mix well. Refrigerate overnight.
Bake in greased muffin tins for 20 minutes at 400°F.
Different brands of cereal will affect the flavor, slightly.
The batter keeps for 6 weeks in the refrigerator and you just bake a fresh batch of however many you want each morning.
This was our breakfast, with oranges cut in 1/8s, on many mornings before school.
5 cups rolled oats
2 cups chopped walnuts
1 cup pumpkin seeds or sliced almonds (or both)
cinnamon to taste (we use lots)
Mix all the above in a large bowl.
1/4 cup melted virgin coconut oil
1/2 cup Grade B maple syrup
1/4 cup agave nectar
Mix the wet together and pour over dry and mix til covered evenly.
Spread mixture on large cookie sheet or two smaller ones. Bake in 250°F degree oven for 1 hour, stirring every 20 minutes. When done mix in 1 cup chopped dates or other dried fruit you like.
1/2 cup = @380 calories dry.
I got this recipe from a lovely and gracious woman who sometimes brought treats to the people that worked for her husband.
2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. ground cinnamon
2 tsp. xanthan gum (if you have used GF flour)
2 c. sugar
1 1/2 c. oil
4 large eggs
2 3/4 c. grated carrots
8.5 oz can crushed pineapple (drained)
3/4 c. chopped nuts
1 c. shredded coconut
Sift together Group 1. Mix Group 2 in a large bowl. Slowly add Group 1 to Group 2, mixing well after each addition. Add group 3 and blend thoroughly.
Pour into 3 g/f cake pans. Bake at 350°F for 45 minutes.
1/2 c butter
8 oz. cream cheese
2 tsp. vanilla
16 oz. 10X sugar.
This is enough to go between layers and on top. If you need it on the sides, double it. *I* think that just on the top of each layer is plenty. More covers the lovely flavor of the cake.
It is also quite popular at my house to use the batter to make muffins that are eaten, unfrosted, often for breakfast, but we’re really not fussy about time of day.
Minimuffins need @9 minutes to cook and regular muffins are a little brown at 15 minutes.