Wednesday, April 13, 2016 ★ C1
Biscuit Recipes(Some Sweet, Some Savory)
avory or sweet, as far as we’re concerned, there’s no ailment a
fluffy, buttery biscuit can’t cure. Great for breakfast, lunch or
dinner, these popular biscuit recipes will rise right to the top of
your go-to comfort foods.
WWWWWWWWWWWWWWWWWWWWWWWeeeeeeeeeeeddddddddddddddnnnnnnnnnesday, April 13, 2016 ★ C1
These 3-ingredient biscuits are made easy with self-rising flour and coconut oil.
2 cups self-rising flour, store-bought or homemadehttp://www.gimmesomeoven.com/
1/4 cup coconut oil (solid, not melted)
3/4 cup coconut milk*, or any milk
1. Preheat oven to 425 degrees.
2. Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or
forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the
milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead
the mixture until combined, but be careful not to over-knead.
3. Turn the dough out onto a cutting board that has been lightly dusted with flour.
Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine
was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.
4. Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to
brown on top. Remove and serve immediately.
*I used refrigerated coconut milk from the carton, not the thicker coconut milk from the
3-INGREDIENT COCONUT OIL BISCUITS (right)
A different take on traditional biscuits and
gravy,this easy breakfast casserole is a fun way
to mix things up at the breakfast table.
1 can large, flaky biscuits (such as Grands)
½ pound ground breakfast sausage
3 Tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
2 and ½ cups milk
1. Preheat oven to 400 degrees (F).
2. Prepare a small casserole dish (approxi-
mately 7x10) with cooking spray. Set aside.
3. Open biscuits, and cut biscuits into quar-
4. Layer half of the quarters in prepared pan.
5. Bake for 10 minutes.
6. Meanwhile, prepare gravy.
7. In a heavy skillet, brown the ground break-
fast sausage over medium high heat until fully
8. Sprinkle the cooked sausage with 3 Table-
spoons of flour.
9. Use a wooden spoon to stir flour into sau-
sage until completely absorbed.
10. Lower heat to medium, and cook flour/
sausage mixture for 3-5 minutes, stirring fre-
11. Add milk, and stir to combine.
12. Add salt and black pepper.
13. Stir frequently until mixture comes to a
14. Taste, and adjust seasonings as desired. (I
usually add more black pepper)
15. If the gravy is too thick, add a bit more
milk. You want the gravy to be thickened but
not too thick, not “globby,” it should still be
16. Pour gravy over the cooked biscuits.
17. Layer the remaining uncooked, quar-
tered biscuits over the gravy.
18. Place casserole dish on a baking sheet,
and bake for 20-25 minutes or until golden
brown. If they start to over-brown, you can
cover with foil for the last 10 minutes or so.
19. Serve immediately.
BISCUITS AND GRAVY CASSEROLE
Perfect for breakfast on the run, this
Sausage and Cheese Biscuit Recipe
has all the goodness of breakfast
combined into one jumbo biscuit
that is tender and filled with flavor.
Serves: 4 servings
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon sugar
4 oz shredded sharp cheddar
5 Jones Dairy Farm Maple Sausage
Links(1/2 of a 7 oz package),cooked
1 cup milk
2 tablespoons melted butter
1. Preheat the oven to 425°F.
2. In a bowl, stir together the flour,
baking powder, salt and sugar. Cut
in the butter with a fork or pastry
cutter until the mixture resembles
coarse meal. Stir in the cheese and
the chopped sausage. Pour in the
milk and stir just until it pulls away
from the sides of the bowl.
3.Pour the mixture out onto a work
surface dusted with flour. Knead just
until it comes together - the dough
will be sticky. Pat into a rectangle
10-1/2x7-inches. Cut into 6 squares.
Place biscuits on an ungreased bak-
4.Bake for 13 to 15 minutes,or until
lightly browned. Brush with the melt-
SAUSAGE AND CHEESE BISCUIT RECIPE
Tender little biscuits with millions of
flaky layers that melt in your mouth!
Super easy and fast to make!
8 ounces full fat cream cheese, soft-
cup butter, softened
1 cup self-rising flour*, plus more for
*To make your own self-rising flour
whisk 1 cup of flour with 1 + ½ tea-
spoons baking powder plus ¼ tea-
1. Pulse together the cream
cheese, butter and flour in a food
processor until combined, about 10
pulses, stopping to scrape down the
sides of the bowl halfway through.
2. Turn out onto a piece of lightly
floured parchment paper and pat it
into a disc. Refrigerate 1 hour.
3. Place an oven rack on the high-
est rung and preheat oven to 425
degrees F. Line a large baking sheet
with parchment paper.
4. Sprinkle a work surface with flour,
unwrap the dough and sprinkle the
top and a rolling pin lightly with flour.
5. Roll out to ½-inch thick and cut
with a 1 + ¼-inch thick biscuit cooker.
Place them on the baking sheet
about an inch apart.
6. Stick the scraps together and
make more biscuits. If you can’t fit
them all on the baking sheet refriger-
ate and bake them in turns.
7. Bake about 14 minutes on the
top rack until golden and puffed,
rotating the pan halfway through.
You can brush the tops with melted
butter if you like.
8. They’re best eaten fresh and
3-INGREDIENT CREAM CHEESE BISCUIT