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Seasoned Mom 3-Ingredient Biscuits

Super fast and easy! 

2 cups self-rising flour
¼ cup very cold butter, cut into pats, plus additional for brushing
⅔ – ¾ cup very cold buttermilk

Preheat the oven to 425°F. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.

Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use the large holes on a box grater to grate the butter into the flour. Then use your hands to make sure that the flour pieces are coated with flour.

Add ⅔ cup of buttermilk to the flour mixture. Use a wooden spoon or spatula to stir until a soft dough forms. It should hold together when pressed, but shouldn't be too wet. Add small amounts of additional buttermilk slowly, as needed, until dough is SLIGHTLY sticky.

Turn the dough out onto a lightly floured surface. Knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking.

Pat the dough to ¾-inch thickness. Use a biscuit cutter to cut out the individual biscuits. Firmly press the cutter down into the dough, but do not twist. (Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.)

Roll out the dough once or twice more to use up the remaining dough scraps.

Arrange the biscuits in the prepared pan. At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the freezer for about 10-15 minutes to chill again.

Just before you put the biscuits in the oven, brush the tops with melted butter.

Bake for 14 -15 minutes, or until the biscuits are a light golden brown on top. Brush the tops of the biscuits with additional melted butter when they come out of the oven; serve warm.

SugarSpunRun Biscuits

(Recommended by Matt S.) 

2 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter, very cold
¾ cup whole milk or buttermilk

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.

Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.

Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 

Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.

Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. 

Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet. 

Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.

Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.

If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Twice-Baked Duchess Potatoes (Southern Living)

9 large russet potatoes
3/4 c butter
1 T garlic
1/2 c milk
3-1/2 oz grated parmesan
5-1/2 t salt
1/1 t pepper
6 egg yolks
2 T olive oil

Preheat oven to 425. Place forked potatoes directly on oven rack and bake until fork tender (about 1 hour).  Remove from oven and let stand until cool enough to handle but still hot (about 15 minutes). 

While potatoes cool, melt butter over medium heat. Add garlic and cook until dissolved. Stir in milk and cook until just warm (about 30 seconds). Remove from heat but keep warm. 

Cut potatoes in half lengthwise. Scoop out cooked potatoes into a large bowl, leaving about 1/8-inch flesh in the skin. Reserve 12 skins, discard the rest (or use for potato skin appetizers). 

Whisk or mash potatoes until smooth with no lumps (1-2 minutes). Stir milk mixture, cheese, salt and pepper into potatoes. Using a whisk, beat  egg yolks vigorously into potato mixture one at a time, scraping bowl sides as needed. 

Brush outsides of potato skins with olive oil; place on a large rimmed baking sheet. Working in batches, transfer potato mixture into a pastry bag with a large star tip and pipe into skins in decorative patterns. 

Bake at 425 until browned on top, about 25 minutes. Garnish with pepper, parsley and sea salt. 

Sesame Potatoes

4–6 medium white potatoes
1 c melted butter
1/4 c soy sauce
Crushed corn flakes
Sesame seeds

Slice potatoes thinly, put on baking sheet, pour over soy sauce and butter (mixed together), sprinkle flakes and seeds, bake at 400 til crispy.

Butter Swim Biscuits

2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 tablespoons granulated sugar
2 teaspoons salt
2 cups buttermilk
1/2 cup (1 stick) butter, melted

Mix together the dry ingredients; add buttermilk; stir just until the dough holds together.

Melt butter and pour into 8-inch square pan.  Turn dough into pan and spread to edges. Cut dough into portions.

Bake at 450 for 20-25 minutes.

Oriental Beef Brisket

1 lb baking potatoes
1 lbs sweet potatoes
1 3-lb brisket
½ c hoisin
½ c salsa
2 T quick-cooking tapioca
1 t garlic powder

Peel and cube potatoes, place in crockpot. Top with beef. Combine remaining ingredients and pour over top. Cook on low heat 10-11 hours or high heat for about 5 hours.

Lemony Oven Fries

1/3 c olive oil
1 large lemon, thinly sliced
¼ c fresh parsley

20 oz frozen French fries

Salt

In large skillet, heat olive oil over medium heat. Add lemon slices, cook for 3-5 minutes or until lemon begins to brown. Use tongs to turn lemon slices. Add parsley to the oil, cook 20-30 seconds more. Remove lemon and parsley using a slotted spoon, drain on paper towels. Toss fries in leftover lemony oil; place on a baking sheet and bake until brown and crisp. Salt the potatoes and serve as is, with lemon and parsley stirred back in, or with lemon juice squeezed over potatoes.

Pancakes

1-1/2 c four
2 t baking powder
1 t sugar
1 t salt
2 eggs
1-1/4 c milk
3 T shortening, melted

Sift flour, powder, sugar and salt together into bowl; add eggs, milk, and shortening and beat with paddle on speed 4 until ingredients are combined, about 30 seconds. Scrape bowl, and beat another 15 seconds.

Slowly heat ungreased griddle or heavy skillet; use 1/3 c batter for each pancake .Cook until bubbles form on surface and edges become dry. Turn, cook until golden brown on underside.

Makes 8 six-inch pancakes.

Sweet Potato Puff

2 medium sweet potatoes, cooked and peeled
½ c milk
¾ c sugar
2 eggs
1/3 c butter
½ t nutmeg
½ t cinnamon

Place sweet potatoes in bowl; whip on Speed 2 for 30 seconds. Add rest of ingredients and beat on Speed 4 for 1 minute. Spread into greased 9-inch pie plate. Bake at 400 for 20 minutes. Spread praline topping on top and bake and additional 10 minutes.

Praline Topping
1/3 c butter
¾ c cornflakes
½ c pecans
½ c brown sugar

Combine all on Stir speed using paddle for 15 seconds.

Sixty Minute Rolls

1 c milk
½ c water
¼ c butter
4-5 c flour
3 T sugar
1 t salt
2 packages yeast

Combine milk, water, and butter in small saucepan. Heat on low until liquids are very warm (120-130 degrees); butter does not need to melt.

Mix 3-1/2 c flour, sugar, salt, and yeast in bowl using dough hook on speed 2 for 30 seconds. Gradually add warm liquids, about 30 seconds, then mix on speed 2 for another minute. Continuing on speed 2, add remaining flour, ½ c at a time, until dough clings to hook and cleans sides of bowl, about 5 minutes. Knead on speed 2 for 3-5 more minutes.

Place in greased bowl, turning to grease top. Cover, let rise in warm draft-free place until doubled in bulk, about 15 minutes.

Turn dough onto floured board and shape as desired:

Curlicues: Divide dough in half and roll each to a 12x9 rectangle. Cut 12 equal strips about 1 inch wide Roll each strip tightly to form a coil, tucking ends underneath .Place on greased baking sheets about 2 inches apart.

Cloverleaf: Divide dough into 24 equal pieces; form each into a ball and place in greased muffin pan. With scissors, snip top of dough in half and then in quarters.

Cover, let rise in slightly warm oven (90 degrees) for 15 minutes. Bake at 425 for 12 minutes or until done. Remove from pans immediately and cool on wire racks.