Recipes - Biscuit Mix

BASIC BISCUITS

For rolled biscuits: use four parts mix to one part liquid (water, milk or buttermilk).

For drop biscuits: use three parts mix to one part liquid.

For sheet pan biscuits: use two parts mix to one part liquid.

Bake at 450° for 10-12 minutes. Brush tops with butter or margarine to keep soft.

FRUIT COBBLER

½ c margarine

1 ½ c ADLUH biscuit mix

½ c sugar

1 c milk

4 c canned pie filling

Cinnamon or nutmeg to taste

Preheat oven to 375°. Melt margarine in 13x9 inch casserole dish. Mix the biscuit mix with sugar and milk. Spoon this mixture over the margarine. DO NOT STIR. Ladle the fruit over the top and bake for 35 minutes or until browned. Remove from oven and sprinkle with cinnamon or nutmeg if desired.

SWEET POTATO BISCUITS

2 ½ c ADLUH biscuit mix

1 c cooked sweet potatoes (mashed & strained)

Whole milk – enough to make soft dough

Mix all ingredients to make soft dough; roll ½ inch thick; cut with medium-sized biscuit cutter; place on baking sheet, and bake in 400° oven (350° convection) for 12-15 minutes. Brush with melted margarine or sprinkle top with cinnamon/sugar mix after brushing with margarine.

CHOCOLATE FUDGE POUND CAKE

2 sticks margarine

2 c sugar

1 c firmly packed brown sugar

6 eggs

1 c sour cream

2 ½ c ADLUH biscuit Mix

½ c cocoa

2 t vanilla extract

Cream margarine; gradually add sugar and brown sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating after each addition. Combine or sift together biscuit mix and cocoa. Add to creamed mixture, alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10 inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden toothpick inserted in center comes out clean. Let cool in pan for 15 minutes. Remove from pan and let cool completely on a wire rack. Serve warm, topped with vanilla ice cream and hot fudge sauce.

QUICK YEAST ROLLS

2 ½ c ADLUH biscuit mix

¾ c warm water

1 packet dry yeast

1 T sugar

Combine yeast, sugar and warm water. Add this liquid to biscuit mix and blend to make soft dough ball. Knead for 2 minutes on well-floured surface. Roll out and cut with 2 inch cutter. Place on 9x9 inch greased pan with edges touching. Cover and let stand in warm place for 40 minutes. Brush with butter and bake at 400° for approximately 12 minutes or until golden brown. Yield: approximately 10 rolls.

SAVORY BREAD STICKS

6 c ADLUH biscuit mix

1-1 ½ t Italian seasoning

1-1 ½ c shredded sharp cheddar cheese

½ c Parmesan cheese

2 ¼ c water or milk

Add Italian seasoning and both cheeses to dry biscuit mix. Stir to blend. Add liquid and mix until all dry ingredients are wet. Pour batter onto a well-floured surface and knead several times forming a ball. Flour top of ball and roll out to the consistency of piecrust and cut into strips about ¼ to ½ inch wide. The lengths of the sticks can vary depending on preference. Twist to form a stick. Bake at 450° until golden brown for 10-12 minutes. After removing from oven, brush tops of sticks with melted butter and sprinkle with a little garlic powder.

CINNAMON-RAISIN NUT ROLLS

4 c ADLUH biscuit mix

1 c cold water

½ c sugar

1/3 c raisins (optional)

1/3 c chopped pecans (optional)

3 T margarine

2 T cinnamon/nutmeg

2 T brown sugar

1 t vanilla

Mix biscuit mix and sugar together. Add the vanilla to the cold water then add this mixture to the biscuit and sugar mixture. Knead dough and roll out to ¼ inch thick. Spread with soft margarine to cover dough. Sprinkle brown sugar, cinnamon/nutmeg, pecans and raisins evenly over the margarine. Roll beginning at one end, and continue to roll until it makes a log. Cut into 1 inch wide rolls, and place into sprayed or greased cake pan. Bake in 425° conventional oven (375°convection) for 25-30 minutes. Spread tops with melted margarine after baking and sprinkle with cinnamon sugar mixture or icing. Yield: 25 2 oz. rolls.

CINNAMON/SUGAR BISCUITS

For 19 2” biscuits:

2 c ADLUH biscuit mix

1 1/2 T sugar

1 1/4 t cinnamon

1 1/4 t vanilla

1/2 - 1 c water or milk

Add sugar, cinnamon and nutmeg to dry biscuit mix and stir to blend. Add vanilla extract to liquid, and then add to dry mix, and mix until all dry ingredients are wet.

For sheet biscuits, use 4 cups liquid for large yield (1 cup liquid for small yield), spread into greased or sprayed pan or baking dish and bake at 450° until golden brown (approximately 15-20 minutes). Remove from oven, brush with melted margarine or butter sprinkle with cinnamon/sugar and cut into squares.

For drop biscuits, use 2 2/3 cup liquid for large yield (2/3 cup liquid for small yield), drop by tablespoon onto greased or sprayed pan, and follow above baking instructions.

For cut biscuits, use 2 cups liquid for large yield (1/2 cup liquid for small yield), pour batter out onto well-floured surface and knead several times forming a ball. Flour top of ball and roll out to ¾ inch thickness with rolling pin or glass or hands. Cut with floured biscuit cutter, place on greased or sprayed baking pan, and follow above baking instructions.

CHICKEN POT PIE

1 can mixed vegetables

1 cup chopped cooked chicken

1 can cream of chicken soup

1 cup ADLUH biscuit mix

½ cup milk

1 egg

Mix vegetables, chicken and soup together then pour into a greased casserole dish. Mix biscuit mix, milk and egg together and pour over the chicken mixture. Bake at 400º for 30 minutes.

SAVORY BISCUITS

ADLUH biscuit mix 6 c

Italian seasoning 1 ½ T

shredded sharp cheddar cheese 1 ½ c

shredded Parmesan cheese ½ c

water or milk 1 ½ - 3 c

Yield 42 2” biscuits

Add Italian seasoning and shredded cheeses to dry biscuit mix. Stir to blend. Add liquid and mix until all dry ingredients are wet.

For loaf: use 3 cups liquid, spread mixture into greased or sprayed baking dish. Bake at 450° for 12-15 minutes until golden brown. Remove from oven and brush with melted butter or margarine. Cut into squares.

For drop biscuits: use 2 cups liquid, drop mixture by tablespoon onto greased or sprayed pan and follow above baking directions.

For cut biscuits: use 1 ½ cup liquid, pour batter on well-floured surface and knead several times forming a ball. Flour top of ball and roll out to ¾ inch thick. Cut with floured biscuit cutter, place on greased or sprayed baking pan and follow same baking directions.

SAVORY LOAF

2 c ADLUH biscuit mix ½ T Italian seasoning

½ c three cheese or Italian cheese blend 1 c water or milk

Add Italian seasoning and shredded cheeses to dry biscuit mix, stir to blend. Add liquid and mix until all dry ingredients are wet. Pour mixture into greased or sprayed loaf pan or baking dish. Bake at 375° for 25-30 minutes or until golden brown. A toothpick inserted in middle and coming out clean indicates the bread is done. Remove from oven and brush with melted butter or margarine. Remove from pan to cool.

PANCAKES

1 ½ c ADLUH biscuit mix

1 egg

1 T oil

1 c milk or water

BANANA NUT MUFFINS

3 c ADLUH biscuit mix 1 c mashed ripe bananas

1 c chopped walnuts ½ t vanilla

1 c water

Combine all ingredients just enough to blend. Spoon into muffin pans filling ¾ full. Bake at 350º for approximately 25 minutes. Cool 10 minutes before removing from pans. Yield: 24 large muffins.

ADLUH PECAN PIE MUFFINS

1 c light brown sugar

1 c chopped pecans

¾ c ADLUH biscuit mix

Mix all three ingredients and set aside.

1 stick butter 2 eggs, beaten

Add above ingredients to dry mixture and blend until thoroughly mixed. Place in greased and floured muffin tins and bake at 350º conventional (300º convection) oven for 20-25 minutes. Make 12 muffins.

CHOCOLATE CUPCAKES

3 c ADLUH biscuit mix 1 c sugar

½ c miniature chocolate chips 1 c milk or water

2 t vanilla 2 eggs

2 T cocoa Favorite frosting, optional

Heat oven to 375º. Place paper baking cup in each of 24 regular-size muffin cups or grease and flour muffin cups. Beat all ingredients except frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 4 minutes scraping bowl occasionally. Fill muffin cups about ½ full. Bake about 15 minutes or until inserted toothpick in center comes out clean. Immediately remove from pan, cool, then frost.

STRAWBERRY SHORTCAKE

4 cups ADLUH biscuit mix 1 2/3 c milk

2 ½ T sugar 2 t vanilla

3 T butter or margarine, melted Sweetened sliced strawberries (½ c sugar per quart of strawberries)

Whipped topping or whipped cream

Preheat oven to 425º. Stir biscuit mix, milk, sugar, vanilla and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 15-20 minutes or until golden brown. Split warm shortcakes, fill and top with strawberries and whipped topping. You can also use muffin pans greased and floured or with liners or pour the batter ½ “ thick onto a cookie sheet. After baking, cut into squares and top.

BEER MUFFINS/BREAD

3 c ADLUH biscuit mix

12 oz beer

2 T sugar (optional)

2 T melted butter (optional)

Mix together only as needed. Do not over mix! Pour into muffin pan and bake at 375º for 15-20 minutes or until lightly browned. Or pour into loaf pan and bake at 375º for 35-40 minutes or until lightly browned.

BUTTERMILK CHEESE TIN BISCUITS

3 cups ADLUH biscuit mix

½ cup shredded sharp cheddar cheese

1 ½ cups buttermilk

Mix cheese and biscuit mix. Add buttermilk and mix. Scoop into greased muffin tins and bake at 400º for 25 minutes or until golden brown. Brush tops with butter. Makes 13 – 2 ½ inch biscuits.

CHOCOLATE TIN BISCUITS

3 cups ADLUH biscuit mix

5 oz chocolate milk

Mix biscuit mix with milk. Mixture should be cottage cheese consistency. Scoop with ice cream scoop into greased muffin tins. Bake at 400° for 30 minutes until golden brown. Brush the tops with butter. Yields 12 2 inch biscuits. Can be topped with chocolate kisses or frosting.

CRANBERRY-PECAN SCONES

1 package/pound ADLUH biscuit mix

¼ c sugar

1 cup sour cream

¼ stick butter

1 t cinnamon

1 c chopped pecans

1 t salt

1 egg

1 c dried cranberries

1 cup powdered sugar

orange or lemon juice

Cut cold stick of butter into pieces and mix into biscuit mix. Mix the egg with the sour cream. Make a well in the biscuit mix and fold in sour cream/egg mixture. Do not overmix. Add cinnamon, pecans and cranberries. Sprinkle flour onto a working surface. Turn dough out and knead a few times until well blended. Pat dough into an 8” round then cut into equal wedges. Place wedges on a greased cookie sheet and bake at 425° for 20 minutes or until brown and firm. Make a glaze with powdered sugar and juice until thick but pourable. Spread over top of baked scones. Serve warm.

SAUSAGE BALLS

1 package/pound ADLUH biscuit mix

1 lb. Jimmy Dean hot ground sausage

1 lb. shredded sharp cheddar cheese

1 t paprika

Mix all ingredients together and shape into balls. Place on a cookie sheet and bake at 350° for 15-20 minutes or until golden brown