Make flaky biscuits for someone you love today! Biscuits can be cut, frozen and baked as needed for a tasty foundation for a weeknight meal. I like to stuff fresh biscuits with roasted turkey, bacon and avocado OR left over pork loin that has been tossed with barbeque sauce, add some slaw and you have a meal. Make breakfast for dinner by layering biscuits with with ham, egg and cheese.
Cut biscuits into smaller sized and stuff with all kinds of fillings for a cocktail buffet!
Need a great set of biscuit cutters, click here!
½ cup frozen butter grated
2 ½ cups self-rising flour
1 cup chilled buttermilk
2 tablespoons butter melted
Preheat oven to 475. Mix butter and flour together in a bowl, chill for 15 minutes. Make a well in the center of the flour mixture, pour buttermilk into the well. Stir a few times and turn out onto floured surface, dough will be sticky. Press down with your hands forming a rectangle of dough. The warmth from your hands will help the dough come together. Fold the dough I half and again press down forming a rectangle. Repeat this processes one more time, adding flour if the dough gets sticky. Roll dough to ½ inch in thickness and cut using a 2 inch biscuit cutter, press down firmly without twisting. Place biscuits into a greased pan and bake for 12-15 minutes until beginning to brown. Brush with melted butter and serve.
Turkey Avocado Bacon Biscuits
Layer Roasted Turkey, Avocado wedges and sliced tomatoes on a fresh biscuit that has been slathered with Mayo for an outstanding supper.
Barbeque Pork and Slaw Stuffed Biscuits
Toss thinly sliced pork roast or loin with barbecue sauce top with Apple Cabbage Slaw and you have dinner served.
Ham Cheddar and Egg Biscuit
Top biscuits with scrambled eggs, cheddar cheese and a slice or two of sandwich ham, add some fruit to your plates and call the family to the table!
Roasted Turkey Breast
1 turkey breast
Salt and Pepper
1 teaspoon chopped fresh rosemary
Preheat oven to 350 degrees. Let turkey breast come to room temperature before salting and peppering liberally and dusting with rosemary. Insert meat thermometer into the thickest part of the breast, set for 165 degrees and place turkey in the oven. Remove from the oven when the thermometer reads 165 degrees. Let turkey rest for at least 15minutes tented with foil before carving.
Honey Mustard Pork Loin
¼ cup olive oil
¼ cup Dijon mustard
1/3 cup honey
1 clove garlic pressed
1 tablespoon Worcestershire sauce
1 ½ pound pork loin
Salt and pepper to taste
Put olive oil, honey, mustard, garlic and Worcestershire in a zip top bag and mix well. Add meat and marinade for 2-4 hours. Preheat oven to 350 degrees. Heat grill pan over medium high heat. Salt and pepper meat and sear pork for 2-3 minutes on all sides to create a caramelized crust. Place loin in the oven for roughly 25-35 minutes or until you meat thermometer reaches 165 degrees. Remove from oven, tent with foil and let rest for 10 minutes before carving to serve.
Apple Cabbage Slaw
1 large Granny Smith apple cut into julienne
3 cups finely shredded cabbage
½ cup fresh basil finely chopped (optional)
¼ cup red wine vinegar
2 tablespoons honey
1/3 cup olive oil
1 teaspoon Dijon mustard
Prepare dressing by placing all ingredients in a jar and shaking to combine. Put slaw ingredients into a bowl, toss with dressing and serve.