- Seasoned Traveler
- Posts: 136
- Joined: Mon Mar 26, 2007 12:00 am
- B190 Year: 1991
- WBCCI: 0
- Location: Salt Lake City, Utah
I like "comfort" foods and simplicity. Nothing better meets the test than this recipe for biscuts or rolls and what better way to start off the morning or any meal with good biscuts. I can't remember where this recipe came from except that I have been using it for years now and no one ever gets tired of eating the results, simple as they may be.
2 cups of "self rising flour
2 tablespoons of sugar
1 cup milk
1/2 cup butter (1 cube) melted <don't substitute>
*mix together the flour, sugar and and milk making a dough ball, if its a little to sticky add a little more flour or if to dry add a little water.
*roll or pat down the dough on a flour covered surface to a thicness of about 1/2 inch thick.
*cut the dough with a knife into squares about 3" x 2"
*pour the melted butter into a 13" x 9" x 2" baking dish I use a glass dish but disposable aluminum pans work also, then you don't need to wash it.
*dip each square into the butter and then turn it over to coat the entire square until you have filled the baking dish or pan.
*bake at 450 degrees for about 10 minutes or until nicely browned.
I would suggest that you try this one at home one time before trying it on the road, just to see how easy they are. These rolls cook up with a crisp top and bottom and the buttery taste can't be beat. They actually taste better after they have cooled down and have sat for awhile so if they are not eaten at first setting they will surly disappear later in the day.
I have also used a biscut cutter but they don't get the butter cooking up and over them as when they are square cut, also this recipe makes it easy to do other rolls such as when I make them into cinnamon rolls by covering the patted dough with cinnamon and brown sugar, roll the dough into a log, cut into pieces and then follow the baking process.
Another variation is to smother with gravy but any way you eat them, they go with any meal.
Another comfort food is meatloaf, but rather than bake a whole meatloaf I just make extra thick ground beef patties about 1/2 " thick and fry them in a pan about 4-5 minutes on a high heat per side or untill there is no pink showing. Remove them to a plate and wrap or cover with foil to keep warm. Drain the dripping except for about a table spoon or so left in the pan and then add about a 1/2 of a sliced onion and cook the onion or ,saute as some would say, until tender, then add a couple of tablespoons of brown mustard (also good if made with honey dijon), 3-4 tablespoons of steak sauce (I use A-1) and about 1/4 cup of dark corn syrup. Mix or stir as you bring it all to a boil and then pour it over the meat patties and serve.
Nothing better than served with a veggie like corn and mashed potatoes and maybe a salad along with the above rolls. Makes my mouth water just writing about it.
Speaking of Salad, how about a nice waldorf to go with the above because we all take fruit along or at least I do so its very easy to cut up one or two apples, maybe add a cut up pear either fresh or canned, maybe add some celery, ( I personally don't care for celery but the wife likes it so I add bare minimum of 1 rib cut up) add some chopped walnuts and some mandarin oranges. Mix the above with Mayo or salad dressing (miracle whip is my pref) add a little juice from the oranges and its good eaten time again.
Sorry about the length but try them, you'll like em, also I wish I could take credit for the recipes but they have been learned either from a book or someone told me and then I just add variations for my own taste and you can too.
- Site Admin
- Posts: 2335
- Joined: Thu Mar 08, 2007 1:00 am
- B190 Year: 1991
- WBCCI: 13270
- Location: Annapolis, MD
- Weekend Camper
- Posts: 85
- Joined: Mon May 26, 2008 12:00 am
- B190 Year: 1994
- WBCCI: 0
- Location: Columbus Mississippi