Best 3 Cowboy Biscuits Recipes
Indulge in the delectable flavors of Cowboy Biscuits, an American classic with a rich history rooted in the rugged lifestyle of the Wild West. These mouthwatering biscuits have been a staple in chuckwagons and kitchens across the vast Western frontier, offering a comforting and filling treat to cowboys and settlers alike. With their simple ingredients and versatile nature, Cowboy Biscuits have stood the test of time and continue to be a beloved culinary creation.
This article presents a comprehensive guide to making Cowboy Biscuits, featuring variations, serving suggestions, and step-by-step instructions to ensure a perfect batch every time. From the basic recipe using buttermilk and lard to delightful variations like bacon and cheese or jalapeño and cheddar, we've got you covered.
Whether you prefer flaky layers or a denser crumb, we'll guide you through the process of achieving the perfect texture. We'll also explore different cooking methods, including traditional oven baking and the unique campfire cooking technique that adds a smoky flavor to these delightful biscuits.
So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to the Wild West with these irresistible Cowboy Biscuits.
DELICIOUS COWBOY BISCUITS
These are easy to make and they have very good flavor--yummy. There is no rising. They are between a roll and a biscuit. Our family loves them--especially my granddaughter. So good with homemade soup on a cold night. Have given this recipe to many people and they love them.
Provided by Mimi in Maine
Categories Breads
Time 45m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl dissolve the yeast in the warm water.
- In the same bowl mix all the rest of the ingredients.
- Let the bowl of dough sit for about 1/2 hour, but you do not have to--you can bake them right away.
- Roll to 3/4" thickness and cut with biscuit cutter.
- Make as many as you want; the rest can be saved for another time.
- Place on ungreased sheet and bake in 375 degree oven for 10-12 minutes.
- LEFTOVER DOUGH--store in refrigerator up to 2 weeks in an airtight container making sure there is enough room in it as it grows.
COWBOY BISCUITS
I have had this recipe for so long I don't remember where I got it from. Times are a guess. The number of biscuits depends on how large you make yours. I usually get between 18-20 biscuits
Provided by bullwinkle
Categories Yeast Breads
Time 3h10m
Yield 18-20 biscuits
Number Of Ingredients 9
Steps:
- Sift 4 cups of flour into a large bowl.
- Make a hole in the center of the flour.
- Mix and sift into hole 1 cup flour, sugar, baking powder, baking soda and salt.
- Mix yeast with the 3 tablespons of warm water.
- Then pour buttermilk, oil and yeast mixture into the same hole as sifted mixture.
- Mix well.
- Cover tightly and let stand in refrigerator for 3 hours.
- Pinch off balls of dough the size you want your biscuit to be and place into a greased pan.
- Bake at 400* for 10-12 minutes.
- The recipe states that the dough will keep 5-6 days in the refrigerator. I cook all of the dough the same day so I don't know how well it keeps.
COWBOY BEANS N' BISCUITS
This has been a family favorite for over 100 years... with just a few ingredient updates... and canned beans vs dry beans... canned biscuits vs fresh homemade biscuits... Home made Bar- B- Que sauce vs bottled... It is good both ways..
Provided by Colleen Sowa
Categories Other Side Dishes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Brown the ground beef well in a large skillet over medium - high heat, add the minced onion and cook until onions are done (do not burn!)
- 2. Add all remaining ingredients except the biscuits. Stir and heat well. *** Do Not Drain the beans!!!
- 3. Pour this mixture into a large roast pan or baking pan.
- 4. Open up the biscuits and put them on top of the bean and meat mixture. Brush (or spread) the tops of the biscuits with butter.
- 5. Bake at 375 degrees for 20 - 30 minutes... or until biscuits are cooked through and golden brown.
- 6. *** Sometimes we cover the bean and meat mixture with shredded cheddar cheese or sliced American cheese before adding the biscuits.
- 7. *** The original recipe also called for salt pork or bacon... it is good with it or without it. *** The original recipe called for cubes of cut up beef.... we have made it this way too...
Tips:
- To make fluffy biscuits, be sure to use cold butter. You can freeze the butter for 15 minutes before grating it, or you can use a food processor to cut the butter into the flour until it resembles coarse crumbs.
- Buttermilk is the traditional liquid used in cowboy biscuits, but you can also use milk or water. If you use milk, add a tablespoon of vinegar or lemon juice to help tenderize the biscuits.
- Don't overwork the dough. Once the dough comes together, stop kneading it. Overworking the dough will make the biscuits tough.
- When cutting out the biscuits, use a sharp knife or biscuit cutter. A dull knife will tear the dough and make the biscuits uneven.
- Bake the biscuits in a hot oven. This will help them rise quickly and evenly.
- Serve the biscuits warm with butter, honey, or jam.
Conclusion:
Cowboy biscuits are an easy and delicious addition to any meal. They're perfect for breakfast, lunch, or dinner, and they can also be used as a side dish or snack. With just a few simple ingredients, you can make a batch of cowboy biscuits that are sure to please everyone at the table.
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