Breakfast-with a twist! There’s always something more to do with Quick Mix, and this is a fun, fast breakfast treat you can make either with butter, pecans, and brown sugar, (pictured left) or for a totally different take, use any flavor jam. (Great use if you happen to have just canned a dozen jars of Apricot Jam.)
How to make Biscuit Twists:
2 cups Quick Mix (or other baking mix)
3 tablespoons sugar
1/2 cup butter
1 egg
1/2 cup milk
For Pecan Biscuit Twists-
2 tablespoons butter
1/3 cup crushed pecans
1/4 cup brown sugar
For Jam Biscuit Twists-
1 8-ounce jar of jam
Measure baking mix and sugar into a medium-sized bowl. Blend in butter with a pastry cutter. Add egg and milk all at once. Stir to mix; knead a few times, adding a bit of flour if necessary to keep dough from sticking. Turn out onto floured surface and roll into a rectangle (approximately 15 inches by 8 inches).
Meanwhile, if making Pecan Biscuit Twists, melt two tablespoons butter in a small microwave-safe bowl. Crush 1/3 cup pecans. (I like to do this by placing the pecans in a baggie, setting the baggie on a cutting board then attacking it with my little flowery hammer. It’s fun.)
Brush melted butter on top of biscuit dough rectangle. Combine brown sugar and crushed pecans. Spread brown sugar and pecan mixture over buttered dough.
I like to press the brown sugar and pecans into the dough using the rolling pin. Fold the dough over lengthwise. Pinch edges to seal.
Cut folded dough into strips and twist.
If you’re making Jam Biscuit Twists, you skip the melted butter, crushed pecans, and brown sugar-just spread an 8-ounce jar of any flavor jam on the biscuit dough rectangle, fold lengthwise, slice, and twist!
Place biscuit twists on a greased baking sheet. Bake in a 450-degree oven for 10-12 minutes, till biscuits are golden brown.
I made these Jam Biscuit Twists (left) with a jar of my Apricot Jam. Yummm-myyyy!
But are they just for breakfast? Serve either Pecan Biscuit Twists or Jam Biscuits Twists warm with vanilla ice cream for dessert. Oh wow……..
Notice I sprinkled a little extra sugar on top of these Jam Biscuit Twists before baking. Because I could.
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Posted by Suzanne McMinn @ 5:05 am |
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Make Quick Mix! Have an endless array of biscuits, muffins, and pancakes at your fingertips, as fast and easy as with a storebought baking mix (like Bisquick, for example), only better because it’s homemade. You know how I love one recipe that can do a thousand things, like my Hot, Crusty French Bread or Grandmother Bread. Quick Mix is the quick bread solution.
Here’s how!
How to Make Quick Mix:
5 cups all-purpose flour (may subsitute 1-2 cups whole grain flour as part of the mix)
1/4 cup sugar
1/4 cup baking powder
1 1/4 teaspoons cream of tartar
1 teaspoon salt
Combine in a large bowl. (I use a large spoon and a whisk to blend the ingredients well.) I like to make this mix in 5 cup batches because that fits easily into my mixing bowls, but you can double, triple, and so on to make a large quantity at once. Three Quick Mix 5-cup batches will fit into one gallon-size baggie for storage. Use a large scoop to fill the baggie.
Store as you would flour, in an airtight container, on your pantry shelf. If you expect to be storing it for an extended period (months), you may want to put the baggie in the fridge or freezer. Otherwise don’t worry about it.
How to Make Basic Quick Mix Biscuits:
Per 1 cup of Quick Mix used, add-
1/4 cup shortening or butter
1/3 cup milk or buttermilk
Using a pastry cutter, cut in the shortening before adding the milk, until mixture resembles coarse crumbs. (Just as you would when preparing pie crust-using a pastry cutter for biscuits is one of my secrets to perfect biscuits!) Add the milk and knead your biscuit dough. (Another secret to great biscuits-knead the dough lightly, a few times, adding a pinch of flour if needed to keep dough from sticking to your hands.) Roll out on a floured surface and cut into shapes-circles or triangles are my favorites). Bake at 450-degrees for 10-12 minutes. (Makes approximately 6 biscuits per recipe using 1 cup of mix-double, triple, as needed. I usually make at least a double recipe to feed my hungry horde.)
You can use either milk or buttermilk, and either shortening or butter (or even lard, yes, I said LARD, there’s some in my fridge RIGHT NOW and when I’m in an indulgent mood, I use it, it’s good, there’s a reason our grandmas made great biscuits). And that is just the beginning! Oh, the creations you can bake with this one recipe!
Based on the 1-cup mix recipe, bake garlic-cheese biscuits (add 3/4 cup grated cheese of your choice and one pressed garlic clove, or even two, or use a teaspoon of garlic powder).
Garden biscuits (add 3/4 cup finely chopped veggies of your choice).
Herb biscuits (add 1/4 cup fresh herbs or a tablespoon dried herbs).
Hot or mild pepper biscuits (add 3/4 cup chopped jalapenos or other peppers).
Bacon or sausage biscuits (add 3/4 cup cooked, crumbled bacon or sausage-make bacon or sausage cheese biscuits! cut the bacon/sausage to 1/2 cup and add 1/2 cup cheese).
As you use Quick Mix, adjust the quantities of the add-ins to suit yourself. Mix and match any and all of the ideas above and come up with new ones! The world is your biscuit! You can do anything with these biscuits, including add three tablespoons of sugar and 3/4 cup fruit or berries to make sweet biscuits.
Have a picky eater in the family? Make your Quick Mix in 1-cup batches and make biscuits to suit everyone. Or awe and amaze company with several different types of biscuits. They’ll wonder, “How can she make so many different kinds of biscuits? Did she slave all day?” They don’t have to know you have Quick Mix!
Could one biscuit mix possibly do more? Yes, yes, it can!
How to make Basic Quick Mix Muffins:
Per 1 cup of Quick Mix used, add-
3 tablespoons sugar
1 egg
1/3 cup milk
2 tablespoons oil
Add sugar, egg, milk, and oil all at once. Stir just till moistened (batter should be lumpy). Fill muffin cups 2/3 full. Bake at 400-degrees approximately 15 minutes. Makes 8-10 muffins.
But wait, there’s more!
Per 1-cup batch, add 3/4 cup blueberries or other berries of your choice for berry muffins. (Fold gently into mixed batter just before filling muffin cups.)
Add 1/2 cup mashed banana and 1/4 cup chopped nuts for banana-nut muffins.
Add 1/4 cup pureed pumpkin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 cup chopped nuts for spicy pumpkin muffins.
Use only 3/4 cup mix and add 1/4 cup oatmeal for oatmeal muffins.
For cheese and sausage or bacon muffins, leave out the 3 tablespoons sugar and add 1/2 cup shredded cheese and 1/2 crumbled sausage or bacon.
Again, the varieties are endless, limited only by your imagination and your tastebuds. Get creative!
And there is still more!
How to make Basic Quick Mix Pancakes:
Per 1 cup of Quick Mix used, add-
2 tablespoons sugar
1 egg
3/4 to 1 cup milk
2 tablespoons oil
Add sugar, egg, milk (adjust to make a good pouring batter), and oil. Stir just till moistened. Pour batter onto hot, lightly greased skillet or griddle, turning to cook second side after first side bubbles on the surface. The 1-cup recipe makes approximately 6 pancakes.
Add fruit, berries, nuts, cinnamon and nutmeg, and anything else you like for variations!
Is this fun or what? Man, I love food…..
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Posted by Suzanne McMinn @ 5:05 am |
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Tags:
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