tunasalad

Copycat Emeril’s Restaurant Rosemary Biscuits

Nothing completes a home-cooked meal better than some fresh baked biscuits served warm.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon minced fresh rosemary leaves
1/2 to 3/4 cup buttermilk

Preheat oven to 450 degrees Fahrenheit.

In large bowl, sift together dry ingredients; using fingers, work in butter until mixture resembles coarse crumbs; stir in rosemary. Add ½ cup buttermilk, gradually, working in with fingers until you have a soft ball of dough. If necessary, add an additional ¼ cup buttermilk; do not overwork the dough or the biscuits will be tough.

Pat dough out on lightly floured surface to a disk about 7-inches in diameter and ½-inch thick. Cut using 1-inch round cookie cutter. Place on baking sheet and bake in preheated oven for 10 to 12 minutes or until golden brown on top and lightly golden on the bottom. Serve warm.

tunasalad

Copycat Hardee’s Biscuits

These biscuits are easy to prepare and are a great addition to any dinner.

2 cups self-rising flour
1 tablespoons sugar
1 cup milk
1/3 cup mayonnaise
Combine flour, sugar, milk and mayo into a smooth dough. Divide batter equally between 10 paper-lined muffin tins.  Bake at 350 degrees F for about 25 to 30 minutes or until golden brown and doubled in size.

tunasalad

Copycat KFC Buttermilk Biscuits


Ingredients:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 Tbs baking powder
3/4 cup buttermilk
1 teaspoon salt
6 Tbs lard

Directions:
Sift the dry ingredients in a large bowl.

Cut in the lard with a pastry cutter or with two knives until a coarse texture is obtained.

Add buttermilk and knead gently but thoroughly.

The dough should be soft but not sticky: if it is, add a little more flour.

Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.

Preheat the oven to 450 degrees F.

Roll out the dough 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. (If you don’t have one, a cup with the desired diameter will work.)

Transfer biscuits to a dark baking sheet and bake until golden brown, 10-12 minutes.

Ready In: Under 30 minutes

Serves 6