Craisins Scones

I love these scones. I like to add some grated orange zest to the dough.

Thanks to Michelle Stayner for sharing the recipe.

Combine:

2 cups flour
1/2 cup granulated sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt.

Cut in:

1/2 cup shortening.

Add:

1/2 cup Craisins
2 eggs, slightly beaten
1/4 cup milk

Mix until moistened. Divide into 2 balls and flatten and cut into triangles. Sprinkle with extra granulated sugar.


Place on greased cookie sheet and bake at 400 F for 15 minutes.

Cristina's Blueberry-Orange Biscuits

I love Bisquick so I am always trying to look for new recipes. I came up with this one after thinking about how yummy the savory biscuits that I make are but I needed a sweet version. This is the one that passed my husband and twins test without any hesitation.

1 1/2 cups Bisquick Mix
2/3 cup milk
1/4 cup sugar
1/2 cup fresh or frozen blueberries (do not thaw)
Grated orange rind of 1 1/2 medium-size oranges
1/2 teaspoon vanilla extract

Glaze:

3/4 cup powdered sugar
1 1/2 Tablespoons freshly squeezed orange juice

Optional:

1 teaspoon poppy seeds for batter and 1/8 teaspoon for glaze

Mix the Bisquick mix and sugar. Add the milk, grated orange rind and vanilla and combine well.

Preheat the oven to 400 F. Meanwhile, greased a baking sheet with some butter.

Add the blueberries to the batter folding them in very carefully to avoid too much staining. Fresh blueberries work better for this but if you use frozen ones it is fine, the biscuits will be yummy no matter what.

Make mounds of batter on the baking sheet trying to leave the blueberries on top or inside the batter not at the bottom.

Bake for 12-14 minutes depending on the size of the biscuits. Remove them from the baking sheet to a wire rack and glace them when they are still a little warm.


Makes 10-12 medium-size biscuits


Note: If using the poppy seeds, add them to the batter when combining with the milk and remaining ingredients.

For the glaze, add them to the sugar before adding the orange juice.

Home-made Apple Pie Spice Recipe

www.cdkitchen.com

1 1/2 teaspoons groung nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves

Store, tightly covered in a cool dry place.

Makes 2 tablespoons

Cheddar Cheese Biscuits

I love the biscuits at Red Lobster. After 4 to 5 attempts to duplicate them, I came up with this recipe. My husband thinks they are better that the ones at the restaurant.

2 cups regular Betty Crocker Bisquick mix
1 1/8 cups shredded Sharp Cheddar Cheese
2/3 cup milk
1/8 teaspoon garlic salt
3/4 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/4 teaspoon onion powder

Topping:

1/4 cup butter
1/4 to 1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes, rubbed

Preheat oven to 450 degrees. Combine buttermilk baking mix or regular baking mix, milk and cheese. Mix with wooden spoon, until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonful onto an ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown.

Combine hot melted butter, parsley flakes and garlic powder. Brush over hot biscuits before removing from cookie sheet. Serve immediately.

Glazed Fruit-Filled Drop Biscuits

Bisquick: Easy and Delicious

2 cups Original Bisquick Mix
1/4 cup butter, softened
2 tablespoons sugar
2/3 cup milk or cream
1/4 cup preserves, any flavor (It has to be chunky preserves or marmalade like apricot preserves and orange marmalade. Do not use jelly!)

Vanilla Glaze:

2/3 cup powdered sugar
2 teaspoons warm water
1/4 teaspoon vanilla

Vanilla Glaze Instructions:

Mix all the ingredients with spoon until smooth stirring in additional water if necessary. Set aside.

Heat oven to 450 F. Lightly grease cookie sheet.

Stir Bisquick mix, butter and sugar in a medium bowl until crumbly. Stir in milk until dough forms.; beat 15 strokes (I actually did more than that). Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of a spoon dipped in water; fill each with 1 teaspoon preserves.

Bake 10 to 15 minutes or until golden brown. Drizzle with vanilla glaze while warm.

Yiel: 1 dozen biscuits