Cooking Exceptionally With Gin Lee

Country-style egg biscuits By following these steps, you will be able to create delicious country-style egg biscuits with a delightful texture, appearance, and taste! Enjoy! Ingredients: 4 cups of self-rising flour 1/2 cup of cold butter 2 eggs 1 1/2 cups of evaporated milk (you can use whatever milk you keep on hand) Instructions: Begin by adding 4 cups of self-rising flour to a large bowl. Then, incorporate 1/2 cup of cold butter into the flour by mashing it with a fork or using your hands. In a separate bowl, whisk 2 eggs until they become frothy. Add 1 1/2 cups of evaporated milk to the eggs and whisk again. Create a well in the center of the flour mixture, and gradually pour in the egg and milk mixture. Combine the ingredients using a fork or your hands, but do not overwork the dough. Sprinkle a dusting of flour on your countertop and transfer the dough onto it. Roll the dough out to a thickness of about half an inch. Fold the dough in half, flip it, and roll it out again. Repeat ...

Bacon Bisquick Biscuits Today, I prepared bacon biscuits with Bisquick, but you can also make them using self-rising flour. These biscuits are so yummy! They're layered almost like buttermilk biscuits, but I don't use buttermilk in this recipe, even though you definitely could. Ingredients: 3 cups of Bisquick baking mix 1-1/2 cups of bacon, cooked and cut into small pieces. 1/2 cup of cold butter about 1 cup of milk Flour for rolling the dough out Instructions: Preheat the oven to 450 degrees F. Grease a pan with cooking spray and set it aside. In a medium-sized bowl, combine the Bisquick mix and the cold butter with a fork. Now, add the milk slowly and combine. The dough should not be too wet. You'll want it to come together so that it can be handled easily without sticking to your fingers. Sometimes I need the entire cup, and other times I don't. It has something to do with the weather.  Next, sprinkle flour onto your workspace and turn your dough out on it. Roll the ...

Biscuit toppers If you're looking for a way to make a delicious and filling breakfast meal, this is it! It's also a way to stretch out your sausage and eggs. I used four sausage patties and two eggs to create six biscuit toppers, but you can change the ratio of meat and eggs to suit your preference. Ingredients: 4 sausage patties cooked and crumbled 2-4 eggs, depending on the amount of egg and sausage that you desire, scrambled 1/2 teaspoon of seasoning salt 1/2 teaspoon of freshly ground pepper 1-1/2 cups of self-rising flour 1/4 cup of water or milk 2 tablespoons of butter for the dough and extra to grease the muffin pan 2-4 slices of American cheese I used two and halved the pieces into squares (shredded cheese can be used, but it's a bit messier). Instructions: I use a standard-size muffin tin to make these, and my recipe will make six large biscuit toppers. You can divide the dough and other ingredients to make two pans of them, but the biscuit toppers will, of course,...

Basic biscuits All I use to make my two ingredient biscuits is self-rising flour and warm water. That's it! The biscuits turn out perfectly for dunking in a bowl of milk gravy, making breakfast sandwiches, and serving alongside any other meal. When I make my two ingredient biscuits, I never roll the dough out. Doing so tends to make the biscuits tough. I don't use butter, margarine, or any other type of fat in this biscuit recipe. So, the dough should never be overworked. This recipe will make five nice sized biscuits. The biscuits will rise and have a nice bread texture. Ingredients: 1-⅓ cups of self-rising flour 1 cup of warm water Instructions: First, for these biscuits you'll want to sift your flour. In a bowl, add the prepared flour. Then pour in the warm water over the flour. Combine well with a fork. Knead the dough until it forms into a ball, but do not over knead the dough. Allow the biscuit dough to sit for thirty minutes. (This softens the dough and is a crucial ...