Open Face St Paddys Biscuits Recipes

OPEN-FACED REUBEN

Steps:

• Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
• Pile the meat on top of the bread, then the sauerkraut on top of the meat.
• Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
• Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
• Set oven to broiler heat.
• Broil for about 2-4 minutes or until the cheese has melted.
• Serve warm with more dressing if desired.
• Serve sandwich on a plate with knife and fork.

OPEN FACE ST. PADDY'S BISCUITS

Steps:

• Heat oven to 425°F. In medium bowl, mix spinach soufflé, Bisquick mix, cheese and ground mustard with fork just until dry ingredients are moistened. On lightly floured work surface, knead dough 8 to 10 times. Pat dough to 3/4-inch thickness; cut with 3-inch round cutter. On ungreased cookie sheet, place rounds 1 inch apart. Bake 13 to 16 minutes or until golden brown.
• Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Break egg into custard cup; carefully slide into skillet. Repeat with 3 more eggs. Immediately reduce heat to medium-low. Cook 4 minutes, spooning butter over eggs, until film forms over top and whites and yolks are firm, not runny. If desired, season to taste with salt and pepper. Repeat with remaining 1 tablespoon butter and 4 eggs.
• In small bowl, mix softened butter and brown mustard. Split 4 biscuits; spread cut sides with butter mixture. (Reserve remaining 4 biscuits for later use.) Top each biscuit half with ham and 1 fried egg.

BLUE PLATE OPEN-FACED TURKEY SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

GREEN VELVET ST. PADDY'S PANCAKES

Steps:

• In medium bowl, stir flour, sugar, cocoa, baking powder, baking soda and salt until well mixed.
• In large bowl, combine remaining pancake ingredients. Slowly add flour mixture to buttermilk mixture, beating with whisk until smooth; set aside.
• In small bowl, mix cheese, sour cream, sugar and vanilla.
• Heat nonstick griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary or spray with cooking spray. Spoon batter onto pan to form medium-sized pancakes. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown.
• Serve with mascarpone cream and maple syrup.

OPEN FACED CHICKEN POT PIE

Steps:

• Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
• Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
• Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
• Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.

OLD-FASHIONED BISCUITS

Steps:

• In a small bowl, combine the flours, baking powder, sugar, salt and baking soda. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in 1/4 cup buttermilk just until moistened. Turn onto a lightly floured surface; knead 5-6 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter., Place 2 in. apart on a baking sheet coated with cooking spray. Brush with remaining buttermilk. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.