This post was originally posted in January of 2011. I did not have a picture of the biscuits on this post. So I’m reposting this blog with a picture.
I made these for our family’s New Year’s Dinner. Everyone loved them because they are tasty. Tonight I was asked to bring the bread for our Sunday dinner. I was torn between making Easy Rolls, breadmachine rolls (haven’t posted this yet), or the buttermilk biscuits. I let the Wee One and Imaginative One be the deciding factor. They told me they wanted the biscuits. So that’s what we are having.
2 1/4 c self rising flour (store bought or homemade)
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
Cut butter with a into 1/4-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly.
Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour.
Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
On Martin Luther King, Jr.’s birthday, I decided to make biscuits to go along with our supper of split pea soup. The problem was I did not have any fresh self rising flour. I decided to make my own self rising flour.
It’s so easy to make the flour. Why waste the money of buying self rising flour when you can make your own?
One of my favorite recipes during the past few weeks were the sausage, onions, and peppers made in the pressure cooker. I use sausage from Fresh Thyme which is a local grocery store. I absolutely love that place.
Anyway I got basil and garlic pork sausage once again. We used that flavor last time also. I put instant rice on the menu but I may change it to pasta. Since we used the sauce from the last time over pasta later in the week, I think I may have it over pasta this time. Yum!
I’m also going to use frozen peppers and onions instead of cutting them up. It should make it easier tomorrow tonight when I get home.
For Sunday supper, we had porcupine balls with orange gravy. It’s one of my husband’s favorite meals that his mom cooks for him. This was the first time I’ve ever made it for him and his mom. It must have been good because they both went for seconds. I’ll be sharing the recipe in a few weeks.
Since we had a lot of the porcupine balls left over, that is what we had for supper on Monday night. I also made pressure cooker mac and cheese (recipe coming later). So we had a smorgasbord of leftovers. The Imaginative One had a leftover pancake from our breakfast out on Sunday morning.
Combine the ricotta cheese or small curd cottage cheese with the eggs in a mixing bowl.
Spray your crockpot with cooking spray.
Spread 1/4 c. of the spaghetti sauce on the bottom of the crockpot.
Place lasagna noodles over the spaghetti sauce.
Then layer in this order:
1/3 c. of the ricotta cheese mixture
1/3 c. of ground beef or sausage
1/3 c. Italian cheese
1/3 c. sauce
noodles (I use 3 on each of my layers.)
Continue layering the noodles, ricotta cheese mixture, ground beef or sausage, Italian cheese, and sauce. (I had 4 total layers.) When you get to the last layer, save a little of the ricotta cheese mixture.
One the last layer, place noodles, the rest of the ricotta cheese mixture, and the rest of the Italian cheese. Sprinkle Italian seasoning over the cheese.
Cook on low for 3 to 4 hours or until the noodles are cooked.
The other day I went an event. They served frozen lasagna. It made me crave homemade lasagna so I decided make some. I asked Hubby to get me the ingredients for my lasagna. Rather then using store bought sauce, I decided to use myspaghetti sauce recipe. I adapted the recipe for the pressure cooker.
The kitchen smelled amazing as it cooked! This is an easy recipe to put together. If you don’t want to use the pressure cooker, click on the link to the original recipe.
I use an Electric Pressure Cooker.
Homemade Spaghetti Sauce
Stars of the recipe:
1 (28 oz.) or 2 (14.5 oz.) can of crushed tomatoes