NEED Help MAKING BIsquits?!

NEED Help MAKING BIsquits?

I was wanting to make Bisquits and Gravy but i need help! i dont know how to make homemade bisquits...also if you know how to make gravy that would help too..i have sasauge and i can mix that with the gravy! quick please! thanks

ANGEL BISCUITS

1 pkg. active dry yeast
1/2 cup warm water
4 cups all purpose flour
1 cup cake flour
1 tablespoon powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 cup shortening
1 3/4 cup buttermilk

Preheat oven to 400 degrees.
Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes. Add buttermilk. In a large bowl, combine dry ingredients thoroughly. Cut in shortening.

Make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture. Pat dough together and knead gently 10 times.

Do not overmix or the biscuits will be tough.

Roll out to 1/2 inch or 3/4 inch thickness. Cut out circles.

Place on greased cookie sheets with biscuits just touching each other, closely spaced.

Brush with a small circle of melted butter.

Bake at 400 degrees F for 11-12 minutes or until lightly golden.

CHEDDAR CHEESE BISCUITS

2 cups bisquick baking mix
2/3 cup milk
1/2 cup cheddar cheese, shredded
1/4 cup butter, melted
1/4 teaspoon garlic powder

Heat oven to 450. Mix baking mix, milk, & cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 - 10 minutes or until golden brown.
Mix butter & garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12.

Serving Size: 4


GARLIC AND SAGE BISCUITS

2 1/4 cups all purpose flour
1/4 cup whole-wheat flour
1 teaspoon sugar
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic chopped finely
3 tablespoons regular butter
3/4 cup & 2 tablespoons of fat-free buttermilk

Coat a baking sheet with non-stick spray and set aside. In a large bowl stir together the all-purpose flour, whole-wheat flour, sugar, sage, baking powder, baking soda, salt and garlic. Add the butter.
Using a pastry blender cut the butter into the flour mixture until coarse crumbs form. Add the buttermilk and stir to form a soft dough.

Place the dough on a floured surface and gently knead to form a ball. Roll out the dough until it is about 3/4 inch thick.

Cut into 12 round circles and place on the prepared baking sheet.

Bake at 400 degrees for 18 to 20 minutes or until the biscuits are golden brown.

TEA BISCUITS

4 c. flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
3 eggs, slightly beaten
1/2 c. oil
1 tsp. vanilla
1/4 c. orange juice
1/4 lb. butter, softened
Red raspberry preserves
1 c. ground nuts
1 c. raisins
Sugar

Preheat oven to 375°F.
Sift the first 4 ingredients together onto a piece of wax paper. Make a well in the center with walls high enough to contain the liquid ingredients; add eggs, oil, vanilla, and orange juice.

Using your fingertips, stir flour into the center a little bit at a time, using a circular motion, dragging inward from the inside of the wall of flour. Note: this is the same technique used for making pasta or biscuits.

The dough should begin to come together to a shaky mass which you can knead (dough will be sticky -- do not add too much flour or overwork the dough on the finished product will become tough).

Press the dough together after kneading one to two minutes. Place in a ziplock bag and refrigerate overnight.

Roll the dough out 3/4" thick.

Using a sharp biscuit cutter or knife, cut the dough into 3 inch circles and place with edges nearly touching on a baking sheet sprayed lightly with nonstick spray. Brush lightly on top with heavy cream or milk.

Bake at 375°F 15-20 minutes or until lightly golden and risen.

Stir together the raspberry preserves, nuts and raisins.

Split each biscuit and spread with softened butter and a spoonful or two of the raspberry preserves mixture

BAKING POWDER BISCUITS

2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/3 c. shortening
About 3/4 c. milk

Sift before measuring.
1. Preheat oven to 450 F. Sift flour with baking powder and salt into medium bowl.

2. Cut shortening into flour mixture with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.

3. Make a well in the center. Pour in 2/3 cup milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add a little more milk to form dough just moist enough (but not wet) to leave side of bowl and form ball.

4. Turn out dough onto a lightly floured surface to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.

5. Gently roll out dough, from center, to 3/4 inch thickness.

6. With floured 2 1/2 inch biscuit cutter, cut straight down into dough, being careful not to twist cutter.

7. Place on ungreased cookie sheet; bake 12 to 15 minutes.

Makes 8 (2 1/2 inch) biscuits.

Note: To prepare ahead: Make biscuits through first part of Step 7; refrigerate up to 3 hours. Let warm 15 minutes to room temperature, while preheating oven; bake as directed. Serve at once.


DROP BISCUITS:

Make Baking Powder Biscuits, increasing milk to 1 cup. Do not knead or roll out. Drop dough, by tablespoonfuls, onto lightly greased cookie sheet; bake at 450 F. for 10 minutes, or until golden brown.
Makes 20.


CHEESE BISCUITS:

Adding 3/4 cup grated sharp Cheddar cheese to sifted dry ingredients, make Baking Powder Biscuits.

HOPE THIS HELPS! :)