Baking Powder Biscuits

This is another recipe from my mom. She's a great cook :) These are a great addition to any dinner and the best part is they come together really quickly. They also are perfect for biscuits and gravy! Yum!

A favorite family story with these biscuits.... Once my mom started working at the school in Park Valley, my dad started helping out with breakfast. One morning he was making these and accidentally used baking SODA instead of POWDER! Yuck!! They were absolutely disgusting and none of us will ever forget that morning!

Something that I like to do on Sunday morning is mix the dry ingredients and cut the fat in. Then once we get home from church I just quickly add the milk and bake. Speedy!

Baking Powder Biscuits
Source: Janet Rose

2 c flour
1 T baking powder
1/4 t salt
1/2 c shortening or butter (make sure it's cold!)
1 c milk

Preheat oven to 425.

Using a pastry blender, cut in butter or shortening until pea sized chunks remain. (Either type of fat works. My mom always uses shortening. I like butter a little better. It makes them taste like the canned biscuits you buy in the refridgerater section.)

Make a well in the middle and pour in milk. With wooden spoon or rubber spatula, fold milk in until combined -- but don't overmix! (Sometimes the dough will take a little more milk. You don't want any huge streaks of dry flour left.)

Spray baking sheet and drop dough into 12-14 biscuits. (You can also roll dough onto counter and cut into uniform biscuits with cookie cutters.)

Bake for 10-12 minutes. Serve with butter, honey, jam, etc... or with sausage gravy for breakfast!
We have also experimented with adding shredded cheese and various herbs to the dough - makes it into something like Red Lobster's cheesy biscuits. A fun variation!

Hamburger Pizza Roll-Ups

A little creation made from desperation one night. I was low on ingredients and craving pizza. Worked out great! Flint and I both loved them fresh as well as leftovers on the run.

 

Hamburger Pizza Roll-Ups

- cooked ground beef

- pizza sauce (1 can tomato sauce with a few shakes Tabasco, onion salt and Italian seasoning to taste)

- small cubes of cheese

- crescent rolls (I did homemade, store bought would work too)

Add a cube of cheese and small amount of pizza sauce and ground beef to each crescent roll dough slice and roll up. Arrange on greased cookie sheet. Let rise until double. Bake at 375 for 8-10 minutes or until cooked through. Serve with extra pizza sauce for dipping.

I made these another time and did them as mini calzones. They worked well also. However, Flint and I both commented that pizza dough would have been better for the calzones.

Roby Rolls

My mom is seriously famous for these rolls. They are freaking AMAZING! Every year for as long as I can remember, this has been my mom's assignment for Thanksgiving. She also makes them often throughout the year. They are surprisingly easy. I didn't dare make them for a long time without Mom, but I finally bit the bullet and now I'm hooked!

Janet Rose's Roby Rolls
(Soft, delicious and EASY)
Yield: 32 crescent rolls

Combine and let sit for 5 minutes:
2 T yeast
1/4 c warm water

Add and mix:
2 eggs
1/2 c sugar
1 t salt
1 c warm water
1 cube butter, melted

One cup at a time, add and mix in up to 4 1/2 c flour (might not take entire amount - dough should be soft).

Mix well until all flour is incorporated, but don't knead. Place in a greased bowl and cover. Let rise 1 1/2 hours or until doubled. At this point, either refrigerate overnight or roll out. (If refrigerated overnight, remove from fridge and let sit on the counter until room temp and then follow remaining instructions.)

To roll out, divide dough in half. Flour (or grease) counter space and roll each half into a large circle - dough should be about 1/4 inch thick. Using a pizza cutter, cut the circle in half, then in half again, etc... until there are 16 triangles from one circle. Roll each triangle up crescent style and place on greased baking sheet. Let rolls rise until doubled. Bake at 425 for 10 minutes. (Rotate the pans in the oven halfway through baking time.)