Zymurgy Biscuits - Feeding the Flock 23

 

Zymurgy is technically referred to in beer making and wine fermentation.  But since I decided to use my beer sourdough starter, I figured it could work for the name of my new biscuit creation.

½ cup beer sourdough starter

¾ cup almond milk (only because I was out of regular)

½ cup jalapeño pimento cheese (I cheated and used store bought —didn't make my own)

3 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1 tbsp. sugar

1 stick butter

¼ cup Crisco

Place dry ingredients in a bowl, mix to combine and then cut in the butter and the Crisco to make small round pea shaped crumbs.

Combine sourdough starter, milk and pimento cheese in another bowl and mix until well combined.  Pour into the dry bowl and mix.  Dough will be sticky.

Use an ice cream scoop and drop in globs onto ungreased cookie sheet.  I made 20 but you could make them bigger if you wanted to.

Bake in 450º oven for 11-14 minutes. 

Enjoy

Find out about the ZOMBIES in the writing studio.

Air Fryer Biscuits

 

Buttermilk Biscuits

1¾ cup all-purpose flour

½ tsp. baking soda

¾ tsp. baking powder

1 tsp. sugar

¼ cup (4 Tbsp.) butter, cut in pieces

Scant cup real buttermilk

 

v  Sift dry ingredients together in bowl.

Ø  *(If you don’t have a sifter a wire colander works just as well. I never used to sift, but have found that it makes for a much nicer textured biscuit.)

v  Using pastry cutter or fork cut the butter into the flour mixture until it is pea sized clumps.

v   Add scant cup (more or less) buttermilk.

       Ø  Real buttermilk is key.  If you don’t have buttermilk you can do the milk and lemon juice alternative, but the flavor is just not quite the same.+

v  Select Air fry option at 400º for 14 minutes

Ø  These were made in the Emeril Lagasse Power Air Fryer 360

Ø  Temperature and time may vary depending on air fryer brand

v  Line crisper tray with parchment paper.

v  Drop six scoops of dough on paper.

v  Cook for 8 minutes, then turn tray and cook an additional 6 minutes.

 

© Crackerberries 2021

Biscuits

3 cups all-purpose flour

1 tbsp. baking powder

1 tbsp. sugar

1 tsp. salt

1 stick butter

¼ cup butter-flavored Crisco

1 cup milk

Preheat oven 450º

Combine flour, baking powder, salt, and sugar in large bowl. Cut in butter and Crisco with fork or pastry cutter until the mixture resembles coarse crumbs. Add milk and combine just to moisten.

Turn dough out onto lightly floured pastry towel. Pat dough into ¾ inch circle. Using a drink glass or biscuit cutter cut rolled dough into a dozen or so circles. 

Place on lightly greased cookie sheet and bake 14-16 minutes until golden brown. Remove from cookie sheet and serve warm.

© Crackerberries 2014

Chili Biscuit Sandwiches

3 cups all purpose flour

1 tbsp baking powder

¾ cup corn meal

1 tbsp sugar
1 tbsp chopped jalapenos

½ tsp salt

¾ tsp cream of tartar

½ cup butter flavored Crisco

¼ cup half and half

¾ cup milk

1 cup cheddar cheese, shredded

24 oz Homemade Chili Beans

Preheat oven to 400º.  Combine flour, baking powder, cornmeal, cream of tartar, jalapenos, sugar and salt in bowl.  Cut in Crisco until crumbly and create well in center of mixture.  Add ½ cup cheese and pour milk and half and half in all at once.  Stir with fork just to moisten and combine. 

Using one third of biscuit mix spread in lightly greased 10x10 baking dish.  Place in preheated oven for 10-12 minutes, just until mixture turns slightly golden and puffy.

Remove from oven and spoon chili beans over mixture; sprinkle with remaining ½ cup cheddar cheese. 

Drop biscuits on top of chili mixture and bake for an additional 15-20 minutes until golden brown.  Let cool and cut into sandwiches.

© Crackerberries 2012

Best Biscuits + Chicken Salad

Seems like it's always about the biscuits and the chicken in the south...as they say, "when in Rome..."

Best Biscuits & Chicken Salad

2 cups all purpose flour

1 cup self-rising buttermilk corn meal

1 Tbsp baking powder

1 Tbsp sugar

½ tsp onion powder

½ tsp salt

¾ tsp cream of tartar

1 cup butter flavored Crisco (+ 1 Tbsp water)

1 cup milk

Combine dry ingredients in medium bowl and cut in Crisco and water until crumbly.  Pour milk over top and stir just to moisten.  Pat out dough on lightly floured surface to ½ inch thickness.  Cut in two inch circles and place on ungreased cookie sheet.  Cover with dishcloth for 30 minutes.  Pre-heat oven 450º; place dab of butter on each biscuit. Bake 15-18 minutes until golden brown.  Remove from cookie sheet immediately.

Chicken Salad

1 cup cooked and chopped chicken

1 Tbsp sour pickle relish

1 tsp paprika

½ tsp fresh ground black pepper

¼ cup of mayonnaise

Mix all ingredients together and spread.  Slice biscuits and spread with salad.  Serve with corn chips and Silly Dilly Beans.

© Crackerberries 2012

Cheddar Cornmeal Biscuits

Cheddar Cornmeal Biscuits

3 cups all purpose flour

1 tbsp baking powder

¾ cup corn meal

1 tbsp sugar

½ tsp salt

¾ tsp cream of tartar

½ cup butter flavored Crisco

¼ cup half & half

¾ cup milk

½ cup cheddar cheese, shredded

Preheat oven to 400º.  Combine flour, baking powder, cornmeal, cream of tartar, sugar and salt in bowl.  Cut in Crisco until crumbly and create well in center of mixture.  Add cheese and pour milk and half & half in all at once.  Stir with fork just to moisten and combine.  Turn dough out onto lightly floured surface and pat into ½ inch thickness.  Using cookie cutter or glass, cut into circles.  Place on lightly greased cookie sheet and bake at 400º 15-18 minutes until golden brown.  Serve with homemade chili or great with pea soup.

© Crackerberries 2011

Bacon Egg & Cheese

Bacon Egg  Cheese Biscuits

3 eggs, lightly scrambled and cooked

4 slices cooked bacon, crumbled

½-¾ cup shredded cheddar

3 cups all purpose flour

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

¾ cup butter flavored Crisco

1 cup skim milk

Preheat oven to 375º

Combine flour, baking powder, sugar, salt in medium bowl and mix well; cut in Crisco until crumbly.  Form well in center of mixture and pour in milk, mix just until moist.  Divide dough in two.  Press into flat ¼ inch circle and using large mouth glass cut dough into circles.  Place in lightly greased muffin tins and gently press into tin. 

Combine eggs, bacon and cheese together and mix well.  Spoon into muffin tins distributing mixture evenly over dough. 

Using second half of dough, repeat the process by creating tops for the muffins.  Seal with tops to bottoms by pressing gently with fingers.  Bake in preheated 375º for 20-25 minutes until tops are golden brown.  Remove from tins immediately; serve hot and store leftovers in refrigerator for 3-5 days.  A great breakfast to take on the go.

© Crackerberries 2011

Tuna Pea Wiggle

Theoretically pea wiggle is served over noodles, hence the wiggle.  We like the biscuit version better.  We keep the name the same because Tuna Pea Biscuit just doesn’t sound right.

BISCUITS

3 cups flour

1 Tbsp baking powder

¾ cup Crisco

1 Tbsp sugar

¾ tsp cream of tartar

1 cup skim milk

¼ cup heavy cream

½ Tbsp lemon juice

Preheat oven to 450º.  Combine milk, cream and lemon juice, mix well and set aside.  In large bowl, combine flour, baking powder, sugar and cream of tartar; mix well.  Cut in Crisco with pastry cutter or fork until mixture resembles coarse crumbs.  Make well in center of mixture and pour milk in all at once.  Stir just until moistened.  Drop by ice cream scoops on lightly grease cookie sheet.  Bake 450º 12-14 minutes.

TUNA PEA WIGGLE

1½ cup skim milk

½ cup heavy cream

½ Tbsp lemon juice

2 Tbsp butter

2 Tbsp flour

½ tsp turmeric

Salt & pepper to taste

1 can tuna fish, drained

3 hard boiled eggs, sliced

1 cup frozen peas

Combine milk, cream and lemon juice, mix well and set aside.  In medium sauce pan melt butter over medium heat.  Stir in flour; pour in milk slowly, stirring vigorously.  Cook, stirring constantly until mixture thickens; add tuna, peas and eggs.  Sprinkle with turmeric.  Serve over biscuits or egg noodles if you prefer.

© Crackerberries 2011

Jalapeño Parmesan Biscuits

Preheat oven to 450º

2 cups jiffy baking mix
1 jalapeño, seeded and finely diced
¼ cup chopped onion
¼ cup parmesan cheese
½ tsp garlic powder
¾ cup buttermilk

Combine all ingredients in mixing bowl and stir just until moistened. Drop by spoonfuls on ungreased cooking sheet; bake at 450º for 10-12 minutes or until lightly browned.

© Crackerberries 2009