Bet You Cant Eat Just One Biscuits Recipes

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BISCUITS (BETCH CAN'T EAT JUST ONE BISCUITS)



Biscuits (Betch Can't Eat Just One Biscuits) image

My husband spent some time in Louisiana and became very fond of the food there. Now, anything Cajun he just devours. I have several recipes from a deck of playing cards called "Deck O'Meals" Louisiana Cajun. Here is one of 52:)

Provided by simplemom

Categories     Breads

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 4

4 cups Bisquick
2/3 cup club soda
8 ounces sour cream
3/8 cup butter

Steps:

  • Mix bisquick, club soda and sour cream well.
  • Melt butter in baking pan.
  • Roll out dough about 1/2 inch thick.
  • Cut with cutter and place in pan over melted butter.
  • Bake at 375°F until brown (about 10-13 min).
  • Brush tops with butter.

~ BET YOU CAN'T EAT JUST ONE " BISCUITS " ~



~ Bet You Can't Eat Just One

These tender, melt in your mouth biscuits are so addictive, bet you can't eat just one. I've been making these for years and depending what I'm serving them with, I sometimes mix a butter and garlic salt mixture and brush the tops a few minutes before finished....so darn good! Enjoy!

Provided by Cassie *

Categories     Other Breakfast

Time 25m

Number Of Ingredients 8

2 c flour
2 tsp baking powder
1/2 - 3/4 tsp dried thyme
1/4 tsp baking soda
1/2 tsp salt
1/4 c cold butter - cut into chunks
1 c buttermilk - dont substitute
1 c fresh shredded cheddar cheese

Steps:

  • 1. In a large bowl, whisk together the flour, salt, thyme, baking powder and soda. Using a pastry blender, cut in the butter until the mixture resembles cornmeal.
  • 2. Preheat oven to 450 degree F. Add to this the milk and cheese and stir with a spoon for 25 - 30 seconds.
  • 3. Drop 1 1/2 inch apart but heaping tablespoonfuls on an ungreased baking sheet. Sprinkle with remaining cheese and bake for 12 - 13 minutes or until golden.
  • 4. Melt in your mouth good! Best served straight from the oven.

FLAKY BUTTERMILK BISCUITS



Flaky Buttermilk Biscuits image

To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can't go wrong.

Provided by Melissa Clark

Categories     quick, side dish

Time 30m

Yield 10 to 12 biscuits

Number Of Ingredients 7

230 grams (about 2 cups) all-purpose flour
50 grams (about 1/2 cup) cake flour
15 grams (about 1 tablespoon) baking powder
8 grams (about 2 teaspoons) sugar
6 grams (about 1 1/4 teaspoon) fine sea salt
9 tablespoons unsalted butter, chilled and cubed
1 cup buttermilk, chilled

Steps:

  • Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment.
  • In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
  • Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
  • Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 152 milligrams, Sugar 2 grams, TransFat 0 grams

CRACK PRETZELS - BET YOU CAN'T EAT JUST ONE



Crack Pretzels - Bet You Can't Eat Just One image

These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce, a co-worker. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08

Provided by Chef Shadows

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 ounce ranch dressing mix, hidden valley original Ranch dressing
16 hard pretzels, broken into pieces (1 whole bag)
3/4 cup oil, I use olive
1 tablespoon dried dill weed or 1 sprig fresh dill weed
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt (optional)

Steps:

  • Preheat oven to 275°F.
  • Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
  • Bake for 15-25 minutes at 250°F stirring several times.
  • Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
  • I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.

Nutrition Facts : Calories 243.7, Fat 27.3, SaturatedFat 3.5, Sodium 1.4, Carbohydrate 0.6, Fiber 0.1, Protein 0.2

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