Grandma Addies Boiled Beef Hash Hot Biscuits Recipes

GRANDMA'S BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.

GRANDMA'S BEST BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450'F. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in shortening, using 2 knives, a pastry cutteror your hands dusted with flour. Add sufficient buttermilk to make a soft dough. Knead lightly and turn out onto a lightly floured board. Roll out to ½ inch thickness and cut with biscuit cutter into rounds. Place rounds not touching - for crisper biscuits - or close together - for softer biscuits - on ungreased baking sheet. Brush with melted butter if desired and bake in preheated oven 12 to 15 minutes, or until firm and lightly browned.

DOWN HOME COMFORT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
• Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
• Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
• Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
• Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.

GRANDMA'S HASH BROWNS

Steps:

• In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
• The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side.

ROAST BEEF HASH

Steps:

• In large skillet, cook onion in butter until tender crisp.
• Add remaining ingredients except milk and gravy.
• Whisk milk and gravy together until smooth.
• Add to skillet.
• (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil.
• Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done.
• The liquid should be absorbed.

GRANDMA'S ROAST BEEF HASH

Steps:

• 1. Preheat oven as instructed on Biscuit package. On the stove, warm up leftover roast beef; leftover carrots, onions; potatoes. In a 9 x 13 pan, put leftover roast beef; any leftover carrots, onions; potatoes. Add the extra cooked carrots and potatoes in, also. Put biscuits in, pour gravy on meat and vegetables. Bake as instructed on biscuit package.

GRANDMA ADDIE'S BOILED BEEF HASH & HOT BISCUITS

Steps:

• Put vegetable or olive oil in 6-8 qt. dutch-oven on stove-top & heat pan. Wash roast under cold water (pat dry) & put roast in pan & sear both sides. Next fill pan with water about 2 inches from top of pan, put on lid & bring to boiling stage & then reduce heat to med to med-low(if water boils down add to fill pan back up,remember this is your broth & the more it feeds)When beef is tender remove from pan & set aside to cool down.Skim foam off top & return to rolling boil & dice 2 lg Onions(Carefully put in boiling broth, 5 beef boullion cubes Salt& pepper(to taste)cook on high 10-15 minutes,then take off stove add cut-up beef back to broth. Mix 5 Tbs corn starch in 2 cups cold water in separate container, stir until smooth put pan back on stove (turn low heat back on low) add cornstarch mixture slowly stirring constantly to thicken broth also not to scorch. Cook 30 more minutes with lid on to let flavors enhance. Pre-heat oven (according to box) Mix box biscuit dough as directed on box drop method is best (crunchier)When biscuits are done. Crumble biscuits medium chunks in cereal bowl size ladle hash in & dig in.

HAMBURGER HASH

Steps:

• Preheat broiler to high.
• Peel the potatoes and cut them into small cubes. Place cubed potatoes in a bowl of cold water, swishing them around to remove starch. Drain in a colander and rinse. Spread potatoes out paper towels and pat dry.
• Add oil to a cast iron skillet and heat over medium-high heat. Add the potatoes and cook, stirring as needed, until the potatoes are fork tender and browned on most sides.
• Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and set aside.
• Stir in the onions, red bell pepper and garlic to the skillet. Cook over medium heat, stirring until golden brown.
• Stir in the beef, chili powder, and 1/2 teaspoon salt, 1/4 teaspoon black pepper and cook, breaking up any clump, until brown, about 5 minutes. Drain any excess fat.
• Add the potatoes back to the skillet and mix in. Sprinkle cheese evenly over the top of the skillet.
• Place skillet under preheated broiler until cheese is melted, about 1 minute. Garnish with fresh parsley and serve.

MY FAVORITE DRIED BEEF GRAVY ( FOR BISCUITS & GRAVY)

Steps:

• Melt butter in skillet and stir in flour to make a roux.
• Add milk gradually until you reach desired thickness.
• Add dried beef, olives, salt (watch salt because beef is already salty) and pepper.
• Stir in egg slices carefully.
• Serve over hot biscuits or thick toast.

CORNED BEEF GRAVY

Steps:

• 1. Heat a deep skillet over medium heat. Add butter and melt, coating the bottom of the skillet. While butter is melting, slice corned beef into strips/bite sized pieces and set aside.
• 2. When the butter stars to bubble a bit, whisk in flour. Keep stirring and cook for about 4 to 5 minutes.
• 3. Then whisk in milk slowly to form smooth gravy. Add as much or as little milk until your desired consistency. When it starts to bubble, add corned beef and mix through. Cook for several minutes to warm the beef.
• 4. Remove from heat and serve over buttered toast or warm biscuits:). Enjoy!!