Kopy Kat KFC BISCUITS

 

 If you love eating KFC biscuits, you will love this Kopy Kat version.

 

Ingredients:

2 cups all-purpose flour

1 1⁄2 teaspoons salt

1 tablespoon sugar

4 teaspoons baking powder

1⁄4 teaspoon baking soda

3 tablespoons vegetable shortening

4 teaspoons Butter Flavor Crisco

1 cup buttermilk

Preheat the oven to 400°F; in a large mixing basin, combine 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder, and 1/4 teaspoon baking soda; Snip in shortenings until mixture forms coarse crumbs.

1 cup buttermilk, stirred in until a soft dough forms. Turn dough onto a floured board and knead gently 10 to 12 times, or until no longer sticky, re-flouring board as needed during kneading. GENTLY pat or roll each half of the dough into an 8-inch circle 1/2-inch thick. Using a 2-inch biscuit cutter, cut out biscuits by pushing straight down. Continue cutting while reforming scraps as little as possible. Place the cut biscuits on an ungreased baking sheet, just brushing the sides; BRUSH the tops of the biscuits with whole milk.

Bake for 15 minutes, or until the top is golden brown.

After baking, immediately brush the biscuits with margarine.

 

Fried Chicken Buttermilk oven fried

 

 Easy on-hand ingredients, make this chicken stand out.

 

Ingredients:

1 Chicken- cut up

3 cups all-purpose flour

2 teaspoons garlic pepper

1 teaspoon sugar

2 teaspoons paprika

1 cup buttermilk

2 eggs

1 teaspoon baking powder

3/4 teaspoon baking soda

Olive oil

 

Heat the oven to 350°F. Whisk together flour, garlic pepper, sugar, and paprika in a baking pan.

Whisk together buttermilk, eggs, baking powder, and baking soda in a medium mixing basin until smooth.

Shake off any extra buttermilk from each piece of chicken.

Roll in the flour mixture, then a second time in the buttermilk and flour combination.

Drizzle with olive oil and place in baking dish.

Bake for 50-55 minutes until the chicken is golden brown.

WHITE BEAN AND HAM HOCK SOUP

 

If you have leftover ham or ham hocks, you will enjoy adding them to create this tummy yummy soup.

 

A medium package. Of dried Northern beans

3 to 4 Meaty-ham hock shank

1 small diced white Onion

Enough water to cover the beans

Salt & pepper, to taste

1/3 Cup Of Light brown sugar

 

The first thing I did was sift the beans for stones, and then I washed them in cold water.

In the crockpot, I put the rinsed beans, onion, sea salt, and pepper and the ham shanks hocks or ham, which I had previously sliced into big bits. Then I poured in enough water to cover the beans by about 2 inches. This recipe should give 6 to 8 cups. After that, I covered and simmered at low-high heat for about 120 minutes, then decreased to low and cooked for another 4 to 5 hours, or until the beans were soft.

After that, I pulled the ham shanks or hocks, removing all of the meat.

After that, I transferred the meat to the crockpot and added the brown sugar.

Depending on the thickness or thinness of the beans, I found it quite advantageous to drain roughly 1 cup of the fluid before applying the brown sugar, and I gently blended everything together.

BEEF AND BARLEY SOUP

 

 Nothing like a good soup on a cold day.

 

Ingredients:

1-pound boneless chuck roast that has been trimmed and cut into pieces of 1/2-inch

1 1/2 cups of carrots, thinly chopped

1 1/2 cups of celery thinly cut

2/3 cup chopped onion

1 package of pre-sliced mushrooms 8-ounce

2 TBs based on beef bouillon

8-10 cups of water

One large leaf of a bay

Brown the meat in a nonstick skillet with frequent turning until it is browned.

Remove the steak from the pan and place it in the slow cooker. Add carrots, onion, celery, mushrooms, beef base, garlic, water, and bay leaf.

Sauté for approximately an hour on high, then add the pearl barley and cook until the meat and veggies are tender. Season with salt and pepper.

Take out the bay leaf.