Best Country Biscuits Recipes

CRACKER BARREL OLD COUNTRY STORE BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix the Bisquick, buttermilk and sugar together in a bowl.
• Add the melted butter into the batter.
• Stir until a soft dough forms.
• Turn out onto a well floured work surface.
• Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
• Roll 1/2 thick, or thicker if you prefer towering biscuits.
• Cut out into 2" rounds (or your preferred size).
• Place close together on an ungreased baking sheet.
• Brush tops with melted butter.
• Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
• When you remove the biscuits from the oven, brush the tops with melted butter again.

COUNTRY HAM BISCUITS AND SCALLION-PIMENTO CHEESE

Steps:

• Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
• For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
• For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
• With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
• Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
• To serve: Split the biscuits and serve with a generous spread of pimento cheese.

COUNTRY HAM ON BISCUITS

Steps:

• Heat oven to 450 degrees.
• Make buttermilk biscuits: mix flours, baking powder and soda, salt, and pepper in mixing bowl. Cut 6 T. butter into small pieces and add to flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine meal. Melt remaining 4 T. butter and set aside. Make well in flour mixture, pour in buttermilk, and gradually work flour into buttermilk using fork.
• Turn dough out onto lightly floured surface. Roll or pat evenly 1/2-inch thick. Using 2-1/2" biscuit cutter or rim of glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet.
• Bake until golden, 10-12 minutes. Let cool on baking sheet at least 5 minutes before splitting.
• Split warm biscuits in half. Spread bottom half with mustard and top with butter. Place 2 slices ham on each bottom half and cover with top. Serve warm.

COUNTRY HAM BISCUITS

Steps:

• Bake biscuits in a 400 degree oven for 8 to 10 minutes until golden brown.
• Cut ham into pieces to fit size of biscuits.
• Place ham pieces in a skillet and boil in a small amount of water for one minute to allow salt to escape. Pour off water to drain.
• Split biscuit and insert ham pieces.
• Dijon mustard may be spread inside of biscuits - optional feature.
• Enjoy!

COUNTRY SAUSAGE GRAVY AND BUTTERMILK BISCUITS

Steps:

• Before you get started, get your biscuit's on a pan following the pkg. directions.
• While your sausage if frying up, put your biscuits in the oven, by time your done make this, your biscuits will be done, and nice and hot.
• In a large frying pan, brown your sausage and break it up with a snake potato masher or fork.
• Once it is nicely browned, pull sausage to the sides of the pan so that the drippings drain into the middle.
• Spoon a 1/2 cup of the flour into the drippings and mix good till it's nice and brown, add a little more flour if need be.
• Once you have the flour browned, start folding in the sausage.
• Mix 2 cups water with 1 cup milk and stir together.
• Start slowly pouring the milk and water mix into the the sausage mixture,.
• Only pour what you need to get a nice consistency.
• (Tip): if you need to add more flour after the milk and water have been added, you need to add the flour to a little cool water, stir till smooth, then add that to your sausage mixture, otherwise like any other gravy, you will get flour lumps.
• Use your judgement on adding more milk or water to your taste.
• * Don't forget: heat of flame must be at least Medium High heat so that the flour will expand and smooth out.
• Once you get it to how you like it, turn your heat down, you don't want to burn your gravy. AND -- the gravy will thicken as it sits, so don't make it too thick.
• Add salt and pepper and a teaspoons of sage. (the sage is to your taste also, but we've been using it since I was born., and it just makes it wonderful. If you like Bob Evans sausage gravy, you love this even more).
• Pour over freshly baked buttermilk biscuits -- or your own.
• ( but if your making your own, make them first before you even think of making this gravy).
• Enjoy!

COUNTRY HAM BISCUITS - OLD CHICKAHOMINY HOUSE, WILLIAMSBURG, VA

Steps:

• Heat oven to 425°F
• Sift flour into a large bowl; mix in butter until the mixture has the consistency of cornmeal. Using a wooden spoon, stir in buttermilk to form a dough. Transfer dough to a floured work surface; knead briefly until smooth.
• Roll dough into a 1/4" thick rectangle. Cut dough into twelve 4"x3" rectangles; transfer to a baking sheet. Bake until golden brown, about 15-20 minutes. Cool slightly.
• To serve, slice biscuits and stuff with ham.

COUNTRY HAM AND FRIED EGG ON ANGEL BISCUITS

Steps:

• Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
• Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
• Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
• Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
• Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
• *Cook's Note: It's American prosciutto .
• Blackberry topping:
• Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.

COUNTRY CHICKEN AND BISCUITS

Steps:

• Heat oven to 400°F. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2 inches.
• Stir Bisquick mix and milk until soft dough forms. Drop by 30 teaspoonfuls onto chicken mixture.
• Bake 25 to 30 minutes or until biscuits are golden brown.

GRANDMAS COUNTRY SAUSAGE GRAVY N BISCUITS BY FREDA

Steps:

• 1. Make Bisicuits below before making gravy.
• 2. GRAVY: Brown sausage, Drain, Reserving 2-3 Tbs grease; set sausage aside.
• 3. Stir flour into pan with the 2 tbs grease, gradually add milk. Stir. Stir over Medium heat until gravy thickens. add salt and pepper, and the sausage, stir and serve over biscuits below.
• 4. BISCUITS: Sift and Mix all dry ingredients in bowl. with fork cut in 1/3Cup shortening, until mix resembles coarse crumbs.
• 5. ADD: milk, mix until soft dough forms a ball. Turn out on light floured surface. Knead Gently for 1 min.
• 6. Roll into 1/2-3/4 inch thickness. Cut with 2inch round cutter. Melt 2 TBS shortening, and pour into baking pan, Place Biscuits in pan, turning so each biscuit gets greased in melted shortening.
• 7. BAKE: Biscuits, 450 degrees until golden brown, about 15 min. Makes 12-15 Biscuits
• 8. TO SERVE: Pour Sausage Gravy over Biscuits split in 1/2. Enjoy your Country Breakfast. Add an egg & Hashbrowns or Grits, and that is a down home country Breakfast to enjoy.

COUNTRY CHICKEN & BISCUITS

Steps:

• Pre-heat oven to 400 degrees.
• In greased 12x8 baking dish, layer the bacon, chicken, vegetables, tomatoes, and then 1 cup of cheese.
• Blend the soup and 3/4 cup milk with 1/2 of the French fried onions. Pour over the casserole, cover with foil and bake for 15 minutes.
• While the casserole is baking, combine the biscuit mix, 2/3 cup milk, and the remaining french fried onions - mix thoroughly.
• Drop the biscuit dough on top of the casserole by the spoonfuls to form 6 biscuits around the edge. Sprinkle with remaining cheese.
• Return to the oven and bake uncovered for 15 - 20 minutes, or until biscuits are golden brown.

COUNTRY BISCUITS

Steps:

• Preheat oven to 425 degrees. In large bowl, whisk together dry ingredients. Gently cut in butter then add yogurt. Mix with hands without overworking dough. Dough should be slightly sticky. Pour onto lightly floured counter and roll to 1-inch thickness. Cut out 2-inch rounds and place on unlined non-stick baking tray. Refrigerate for at least 30 minutes. Brush tops with heavy cream and bake 10 to 12 minutes.

CHEDDAR BISCUITS WITH COUNTRY HAM

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Add the buttermilk and butter and mix just until incorporated. Don't overmix. Add 2 cups of the Cheddar (leave the rest of the cheese out to come to room temperature) and the green onions and quickly mix to combine. Wrap in plastic wrap and chill for 15 minutes in the refrigerator.
• When you are ready to bake, spray 2 baking sheets with nonstick cooking spray. Tear off pieces of dough and roll into balls about the size of a golf ball. Arrange them on the baking sheets, brush them with a little buttermilk, and bake them until golden brown, about 10 to 14 minutes.
• In a stand mixer using the paddle attachment, whip the remaining room temperature cheese until it is smooth.
• Slice each biscuit in half and spread a teaspoon of whipped Cheddar onto the bottom. Cut a piece of ham to fit and put it on top of the Cheddar. Dollop with 1/2 teaspoon Red Pepper Jelly and cover with the top of the biscuit. Repeat with remaining ingredients and arrange on serving platters to serve.
• Red Pepper Jelly:
• Add the peppers in the bowl of a food processor and process until they are coarsely chopped but not pureed. Transfer the peppers to a large pot and add the cider vinegar, sugar, salt, crushed red pepper flakes, and jalapeno. Mix well.
• Put the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Add the pectin and continue to cook at a slow rolling boil, stirring frequently, until the jelly drips very slowly from a metal spoon, about 20 minutes. Pour into jars, let cool, cover, and refrigerate for up to 2 weeks.

COUNTRY BISCUITS

Steps:

• 1. Preheat oven to 400 degrees F and place rack in center of oven. Line a baking sheet with parchment paper. In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.) Place mixture on a lightly floured surface. Knead the dough gently until it comes together and is a smooth dough. Roll out dough to about a 1/2 inch thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and cool.

REAL, "DOWN HOME" SOUTHERN COUNTRY BISCUITS AND GRAVY:

Steps:

• FOR THE BISCUITS:.
• Wash Hands.
• Sift flour into a medium or large mixing bowl. Shake the bowl side-to-side lightly to even out the flour.
• Beat the eggs slightly to blend yolks and whites.
• Combine oil and egg with half the buttermilk and pour into the flour. Mix thoroughly with a large spoon or fork, or use your hand to squeeze the dough through your fingers, until the dough is well blended.
• Add the remaining buttermilk, a little at a time, blending into the dough after each addition, until the right consistency is achieved.
• The dough should be just firm enough to form into balls but light enough to slump slightly when placed onto the baking sheet. Experience will enable you to tell from the feel of the dough. If dough is too light, add flour, 1 tablespoon at a time, mixing thoroughly each time, until the dough is the right consistency. If dough is too dense (stiff), add buttermilk, 1 tablespoon at a time, blending well into the dough after each addition, until the dough is the right consistency.
• Clean the dough off your hands, then rinse and dry them. Flour the palms and fingers of both hands to prevent the dough from sticking to them.
• Pinch off a handful of dough roughly 2/3 the size you want your biscuits to be and roll it between your hands in a circular motion, using just enough pressure to form a ball. Shaping the dough will flour the outside of the biscuit.
• Place the ball of dough onto an ungreased baking sheet and press down with fingers just enough to flatten the dough slightly and form the biscuit shape. Repeat, flouring hands after each dough ball is formed and placing biscuits about 1/2-inch to 3/4-inch apart, until all the dough is used up.
• Cathead Biscuits.
• For cathead biscuits, use about half again as much dough for each biscuit as you would use for regular size biscuits, leaving them thicker than for regular biscuits. Place cat-head biscuits about 3/4-inch apart on the baking sheet.
• Place the pan of biscuits as close to the vertical center of the preheated 350-degree oven as your rack guides will allow and bake for 20-30 minutes. Check biscuits after 20 minutes and periodically thereafter until done. Biscuits will be done when the tops are golden brown. Cathead biscuits will take longer to bake. The lower edges of the biscuits may be slightly lighter than the center.
• Remove biscuits from oven when done. Serve hot.
• Makes 8 to 10 biscuits, or 4 to 5 cathead biscuits.
• FOR THE GRAVY.
• Mix evaporated milk and water and set aside within reach.
• In a large, cast iron skillet, combine oil (or meat fat), flour, salt, and pepper.
• Over medium-high heat, stir in flour until blended with oil. With a fork, tines flat against the skillet's bottom, stir the mixture constantly, using a back-and-forth motion, until it begins to brown very slightly. Do not allow the flour to scorch or burn.
• When flour has browned slightly, pour in milk, all at once, stirring constantly.
• Continue to stir, scraping the bottom of the skillet as you stir, in the manner previously described, to keep flour and milk from scorching and to keep lumps from forming. Bring to a boil, stirring constantly.
• As soon as the mixture boils, marked by a sudden foaming up of the mixture, reduce heat to medium so that mixture simmers but does not boil over. Briefly lift pan from heat if necessary to keep contents from boiling over. Don't forget to use a pot holder to avoid being burned.
• Continue to stir vigorously, as described above, until gravy achieves desired thickness, usually within a minute or two after boiling. When the gravy is the desired thickness, immediately remove from heat. Serve from the skillet or pour into a serving bowl.
• Add additional salt and pepper if needed.
• Serves 4.

BISCUITS AND COUNTRY SAUSAGE GRAVY (DIABETIC FRIENDLY)

Steps:

• In a medium saucepan cook sausage over medium heat until browned, using a wooden spoon to break up meat as it cooks. Add butter to saucepan. Stir until butter is melted. Stir in flour, 1/4 teaspoon black pepper and 1/8 teaspoon salt. Cook and stir 1 minute. Whisk in milk. cook and stir until thickened. Cook and stir 1 minute more.
• Split each Cheddar Biscuit. Serve sausage mixture over split biscuits. If desired, garnish with fresh sage.
• 4 Servings: 1/2 cup gravy and 1 biscuit each.

COUNTRY STYLE CALIFORNIA OLIVE, THYME AND CHEESE SCONES/BISCUITS

Steps:

• Combine flour, baking powder, salt and baking soda in a large mixing bowl. Cut in butter with a fork or your fingers until mixture resembles looks like tiny pebbles.
• Stir in California Ripe Olives, chopped fresh thyme and cheddar cheese. Pour in buttermilk and knead just until dough comes together.
• Roll out on a lightly floured surface to about 1-inch thick. Cut into discs with a 3-inch scone/biscuit cutter and place onto a baking sheet.
• Bake in a 235C or 475F oven for 9-11 minutes until golden brown and well risen.
• Serve warm with butter, or mustard and sliced ham.

COUNTRY CHICKEN AND BISCUITS

Steps:

• 1. Heat oven to 400f. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in a 5qt. Dutch oven.
• 2. Stir cornstarch into cold water until dissolved; stir into chicken mixture. Heat to boiling, stirring constantly.
• 3. Boil and stir 1 min.; remove from heat. Stir in parsley. Pour into ungreased rectangular pan,13 x 9 x 2 inches.
• 4. Stir Bisquick and milk until solf dough forms. Drop by 30 teaspoonfuls onto chicken mixture. Bake 25 to 30 min. or until biscuits are golden brown.

COUNTRY HAM BISCUITS WITH HONEY SRIRACHA MAYO RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• In a bowl, whisk together the dry biscuit ingredients.
• Cut in the butter and shortening until mixture is crumbly.
• Mix in buttermilk and knead until it forms a dough.
• Cut dough into 5 cylinders, 4 inches (10 cm) in diameter. Place on a baking sheet lined with parchment paper.
• Bake 15-20 minutes, until golden brown.
• In another bowl, mix the mayo, honey, and Sriracha.
• Split the biscuits in half.
• Spread honey Sriracha mayo on one half.
• Lay 3 slices of country ham on the other half.
• Enjoy!

HABANERO HONEY COUNTRY HAM BISCUITS

Steps:

• 1. 1. Preheat oven to 350 degrees. Place biscuits on lightly greased cookie sheet. Have sides touching each other. Cook for about 12 minutes or until golden brown. One minute before cooking is complete melt 1 tbsp butter, add paprika and italian season. Brush the tops of biscuits with the butter mixture, continue to cook the biscuits for one more minute. Remove biscuits from oven and place on a cooling rack.
• 2. Meanwhile, in a heated large skillet, add ham slices and enough water to cover ham slices. Cook at medium heat until liquid has reduced in half. This should take about 4-5 minutes. Flip ham slices half way through. After liquid had reduced, remove ham and set or warming plate.
• 3. Add chopped habanera pepper, mustard and honey to the pan sauce. Simmer on low heat for about 2 mintes. Set aside
• 4. Whisk eggs, pepper and salt. In a medium size frying pan, add 2 tbsp of butter. Let melt, then add eggs. Cook eggs about 1 minute and flip and cook for an additional minute. Remove and cut into 12 equal pieces
• 5. Slice biscuits in half. Layer equal parts of egg, honey mustard mixture, ham, honey mustard mixture and tops of biscuits.
• 6. Serve with fresh fruit and veggies.

COUNTRY BEEF STEW WITH HERB SCONES (BISCUITS)

Steps:

• Preheat the oven to moderate (180°C/350°F).
• Toss the meat in the flour.
• heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
• Drain and remove to a large bowl.
• Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
• Combine onion and meat in bowl.
• Add the remaining casserole ingredients and stir well.
• Transfer to an ovenproof dish.
• Cover and bake for 1 hour 30 minutes or until the meat is tender.
• Uncover the dish, turn the oven up to hot (240°C/475°F).
• Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
• Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
• Add the milk and stir until just combined.
• Turn onto a lightly floured surface, knead lightly until smooth.
• Press dough out to a 4cm (1 1/2 inch) thick round.
• Using a pastry cutter, cut into 5 cm (2 inch) rounds.