7UP Biscuits?!

Happy 300th Post! I was hoping for something more inspiring but here it is!

Salad week is all well and good but this girl needs her carbs! I found a recipe (pinterest!) that required sour cream which was excellent because I had some that needed to be used. It was a simple recipe (4 ingredients!) that satisfied my carb craving and was devoured by Mr. Lawyer. So I guess he liked them....or I'm starving him with only salads.

7UP Biscuits

Ingredients:
2 cups of Bisquick
1/2 cup sour cream
1/2 cup 7UP soda (don't be freaked out! Also, I used Sprite)
1/4 cup butter, melted
Garlic powder
Directions:
1. Mix together bisquick, sour cream and soda to form a soft dough.
2. Put half of the butter in an 8x8 pan. Spread out dough in pan and score the pieces or roll out on counter, cut pieces, and place in pan.
3. Spread remaining butter on top of biscuits and sprinkle desired amount of garlic powder over top.
4. Bake at 450 for 15 minutes or until golden brown.

Heavenly Biscuits

In order to feel better about my poor flavorless pork chops I decided to try out a new buttermilk biscuit recipe (previous biscuit recipes include buttermilk with cream cheese and my yummy dill biscuits). They didn't get as puffy as the ones with cream cheese but they were nice and silky. I loved the way they split in the center. It was a great use for that extra buttermilk!

Buttermilk Biscuits

(from a lovely life blog)

Ingredients:
3/4c butter, cut into small pieces
3c flour
2 Tbsp sugar
5 tsp baking powder
1/2 tsp salt
1 egg
1 1/4c buttermilk
Directions:
1. Combine flour, sugar, baking powder, and salt in a large bowl. Add the butter and combine with a pastry blender or two forks until very crumbly. The pieces should be no larger than peas.
2. Combine egg and buttermilk and pour into dry mixture. Stir with a fork until just combined. Flour the countertop and turn dough onto the counter. Pat out to about 3/4″ thickness. Fold back over itself to get the cute middle split. Slice into 12 squares or cut with a round biscuit cutter into 12 biscuits.
3. Place biscuits on a baking sheet sprayed with nonstick spray or lined with parchment.
4. Bake at 450 degrees for 10-15 minutes, or until tops are golden.

So yummy and warm.

 With melty butter!

 With some asiago cheese.

Biscuits and such

It's not a cooking week. We're working on leftovers and freezer stuff. Today Woody's leftover meaty manly chili, tomorrow hot dogs! But the poor chili just needed a little something so I whipped up some biscuits. The biscuits came out wonderfully, like something Grandpa Norm would make! In continuing with my compound butter addiction I made some Marmalade Butter. It was good but I'm not sure I would make it again unlike my garlic butter or cinnamon honey butter. It's definitely more of a brunch thing and the Lawyer isn't really a fan of orange marmalade ("It's like eating pulp!") so I will be eating it all up myself.

Biscuits

(from seriouseats.com)

Ingredients:

2 1/4 cups all-purpose flour
2 1/4 teaspoons cornstarch
1 tablespoon sugar
1 tablespoon baking powder
1 3/4 teaspoon salt
1/4 teaspoon baking soda
1 stick or 1/2 cup cold unsalted butter
2 tablespoons cold cream cheese
1/2 to 3/4 cup cold buttermilk
Directions:
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine all of the dry ingredients and mix well.
3. Add butter and pulse until butter is finely dispersed throughout dry ingredients.
4. Add cream cheese and pulse to distribute, leaving a few small, pea-sized pieces of cheese in tact. Turn mixture into a mixing bowl.
5. Drizzle in about a 1/3 cup of the buttermilk and toss gently with your hands to evenly distribute. Add more milk a tablespoon or so at a time until dough is just moist enough to come together without any dry crumbly bits.
6. Turn the dough out onto a lightly floured surface. Dust the surface of the dough lightly with more flour and pat the dough out to about ¾-inch thick.
7. Fold the dough back over on itself in thirds and pat out to about 3/4-inch thick again, flouring the surface lightly as needed to prevent the dough from sticking.
8. Fold the dough back over on itself in thirds again, then pat it out to a final thickness of about 1/2 inch.
9. Using a lightly floured 2 1/4-inch round cutter, cut the dough into rounds and place on prepared baking sheet, at least an inch apart. Scraps may be gently packed together, patted out to 1/2-inch thickness once more and cut.
10. Bake for 12 to 15 minutes, until biscuits are well-risen, pale golden on top and a deeper brown on their bottoms.

Marmalade Butter

(Ina Garten)

Ingredients:
1 stick butter, room temperature
1/2 cup good orange marmalade
1/8 teaspoon kosher salt

Directions:

1. Mix it all together and serve at room temperature

Biscuits of the Dill Variety

These biscuits are easy and yummy. This is the second time that I've made them (and they came out better the first time!) This time the dill flavor wasn't too pronounced. And I'm still overly thrilled that I have a new food processor and it tends to mesmerize me and I overworked the dough a little bit so the biscuits weren't too crumbly and biscuit like but more silky.
This honey butter recipe accompanied the dill biscuits. I prefer the cinnamon honey butter but cinnamon and dill isn't the best combination. After having that one this regular honey butter seems a bit plain. On the upside using coarsely ground sea salt means that every once in a while you get a nice salty crunch mixed in  with all the sweet stuff which is amazing.

Dill Biscuits with Honey Butter

(Food Network Magazine)

Ingredients:
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt

12 tablespoons cold unsalted butter, diced
2 tablespoons chopped fresh dill
1/2 cup buttermilk, plus more for brushing
Directions:
1. Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor. Add the butter and pulse into pea-size pieces. Add the dill, then slowly pulse in the buttermilk until the dough just comes together. Transfer to a floured surface and knead three to five times. Shape into a disk.
2. Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 1/2-inch round cutter or a glass. Reroll any scraps. Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes.

Honey Butter

Ingredients:

4 tablespoons unsalted butter, softened
2 teaspoons honey

1/4 teaspoon sea salt

Directions:

1. Mix the butter, honey and sea salt in a bowl until smooth. Serve with the warm biscuits.