Bisquick 7 Up Biscuits

Oh my!  I am such a sucker for a good biscuit and have made a few that I thought were good but this one knocks them all down.  The ingredients are very surprising.  My friend, Steph, told me about these today.  A recipe she saw on Pinterest by plainchicken.com. 

Bisquick 7Up Biscuits

2 c. Bisquick
1/2 c. Sour cream
1/2 c. 7 Up
1/4 c. Butter, melted

Preheat oven to 450 degrees.  I also preheated my cast iron skillet but the recipe doesn't use one of these.  Stir sour cream into Bisquick then add 7 Up and stir until well mixed.  The batter will be very soft.  The recipe says to flour your board with more Bisquick and pat out the dough then cut out biscuits but I didn't do that either.  I took my hot skillet out of the oven and melted my butter in it.  Then I used a large ice cream scoop and dropped the dough onto the butter.  Bake for 12-15 minutes until golden brown.  This made 8 biscuits.

Pork roast made easy!

Pressure cooker pork roast

2 1/2 to 3 lb pork loin roast
1 pkt ranch dressing mix
1 pkt Italian dressing mix
1 pkt mushroom gravy mix

Pat pork roast dry & season w/salt & pepper, garlic & onion powder & brown in oil in your pressure cooker.  Mix dry mix packets with 1 1/2 cups water and our over pork loin.  Cover and cook at high pressure for 45 minutes or until internal temperature reaches 170 degrees.

Serve with garlic & parsley mashed potatoes & your favorite veggie!

Crocheted onion/potato keeper

I love storing my onions in panty hose with a knot between each onion.  When I need one, I'd just snip off the bottom onion.  The panty hose allows air to circulate around the onions, which keeps them fresh longer.  What does one do when they have a few onions and no panty hose?  If you're me, you crochet a solution!  It works for potatoes as well.

Start with a circle of 12 dcs and increase 12 sts in each round of the next 3 rounds for 48 sts total.  To make the mesh portion start with a ch5 (counts as 1 dc + ch2), sk2 sts then dc in next st.  Continue to *ch2, sk 2, dc* around then join in the 3rd st of the ch5. Work to desired height.  I worked 25 rounds then worked sc all the way around the top, ch6, sk 2 mesh squares & join with sl st then turned and worked 10 sc to reinforce the loop.

Maple chocolate chip scones. Yum!

This morning, I was watching an episode of a Bobby Flay show in which he makes pumpkin/cranberry/candied ginger scones with maple butter.  It made me really want to eat a scone!  My son, Anthony, is home for spring break and his favorite scones are maple, so maple it is!

I adapted a biscuit recipe I found on the back of a Crisco can to make a great scone.  I have changed it up so many ways by substituting different extracts, adding fruit, nuts, chocolate chips, etc.  Whatever I add, I usually use about a 1/2 cup.  This recipe makes 8 or 9 scones.  Here it is:

 

Basic Crisco Scone Recipe



 

Preheat oven to 425 degrees

 



2 cups all purpose flour



3 Tbsp sugar

1/2 tsp salt

1 1/2 Tbsp baking powder

 

Combine dry ingredients then cut in with either fingers or pastry cutter until size of small peas:

 

1/2 cup Crisco

 

Add:

 

1/2 cup milk

1 egg, beaten

1 1/2 tsp maple extract  (vanilla extract in original recipe)

 

Finally incorporate 1/2 cup mini chocolate chips (optional)

 

Mix wet & dry ingredients until just combined.  If you overmix, your scones will be tough.  I don't roll out my dough and cut into shapes.  I use a large ice cream scoop then gently pat down the scone dough to flatten it a little.  Brush tops of scones with milk or cream.  Bake for 12-14 minutes until golden brown and skewer inserted in center comes out clean.

 

For maple icing:  I don't really measure anything for this.  I just put about a cup of powdered sugar in a quart sized freezer bag.  I add 1/2 tsp of maple extract and add milk one tablespoon at a time until it reaches a nice pourable consistency.  After scones have cooled, snip a small corner of the icing bag and drizzle icing over the tops.  Let set a few minutes before eating.