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NEWS
By Julie Rothman and Julie Rothman,Special to The Sun | February 7, 2007
Barbara Kempisty of Baltimore was looking for a recipe for biscuits that can be made completely in the microwave. She wanted to be able to prepare the dough in advance and take it to an elderly aunt who is in assisted living and does not have a kitchen but does have access to a microwave. Hope Weiner of Rapid City, S.D., sent in a recipe for whole-wheat microwave biscuits. These biscuits are made with a combination of whole-wheat and white flour. The dough can be made in advance, and the biscuits can be made in the microwave.
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | November 26, 2013
Orrell's Maryland beaten biscuits won't be making their annual appearance on Thanksgiving tables this year. The factory that makes them has been closed since the death of its owner, Herman Miller "Dick" Orrell III. Orrell, whose mother, Ruth, started the factory, died Sept. 5 at age 83. Orrell's operated out of a 100-year-old house in Wye on Maryland's Eastern Shore. Beaten biscuits are so named because in days when yeast and other leavening agents were scarce, bakers would beat the dough with the handle of an ax or hammer to make the dough rise.
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NEWS
By Annette Gooch and Annette Gooch,UNIVERSAL PRESS SYNDICATE | June 20, 1999
As traditional as apple pie in autumn, strawberry shortcake is an early summertime classic. In the American Midwest and New England, the ripening of the local strawberries in late May and June calls for a celebration: biscuit shortcake -- not angel food or sponge cake -- and cream to go with the berries. Heartlanders generally make their shortcake richer and sweeter than regular biscuits; New Englanders tend to spare the sugar to accent the berries' natural sweetness.Serve this warm biscuit shortcake lavished with strawberries and cream for breakfast or dessert.
FEATURES
By Kit Waskom Pollard and For The Baltimore Sun | June 24, 2013
B&O American Brasserie sous chef (and native Marylander) Matt Kane spends his days off getting down and dirty in his kitchen with his 4-year old daughter Addison. Together, they cook hearty breakfasts, like this simple but delicious vegetable-heavy Denver omelet casserole. "This is a great recipe to do with kids because it allows them to get a little messy, have fun and eat well without realizing it," says Kane. Kane takes a casual approach to cooking with kids, understanding that small hands aren't able to do everything perfectly.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | November 26, 2013
Orrell's Maryland beaten biscuits won't be making their annual appearance on Thanksgiving tables this year. The factory that makes them has been closed since the death of its owner, Herman Miller "Dick" Orrell III. Orrell, whose mother, Ruth, started the factory, died Sept. 5 at age 83. Orrell's operated out of a 100-year-old house in Wye on Maryland's Eastern Shore. Beaten biscuits are so named because in days when yeast and other leavening agents were scarce, bakers would beat the dough with the handle of an ax or hammer to make the dough rise.
FEATURES
By Ellen Hawks and By Ellen Hawks,SUN STAFF | February 9, 2000
Betty Boynton of Baltimore was seeking a recipe for Sweet-Potato Biscuits. Her search ended when Jackie Evans of Onley, Va., responded with an easy-to-make, delicious recipe. Sweet-Potato Biscuits Makes 1 dozen biscuits 2 cups Bisquick 1 cup mashed sweet potato (best if put through a ricer) 1/3 cup sugar Mix all ingredients by hand until dough is smooth. Roll out on lightly floured surface to 1/2-inch thickness. Cut with a biscuit cutter. Bake at 450 degrees for 10-12 minutes. Tester Laura Reiley's comments: "These are so simple.
NEWS
By ROBIN MATHER JENKINS and ROBIN MATHER JENKINS,CHICAGO TRIBUNE | May 3, 2006
Rotisserie chicken is my family's default dinner, largely because it automatically provides good stuff for leftovers the next couple of days. When I have time, I make chicken potpie. When I don't, I make chicken stew and serve it over freshly baked biscuits. The secret is to make the stew quite thick, much thicker than gravy, and to pack a lot of vegetables into it. A bag of individually frozen biscuits in the freezer lets you grab the right number for dinner with no waste. You can slide lots of different vegetables into this: zucchini, cauliflower, broccoli, bell pepper, mushrooms, sweet potatoes (cut into 1/2 -inch dice so they will cook quickly)
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | September 25, 2002
Dorothy G. Kinder of Glen Burnie wrote, "I am looking for a recipe for biscuits which calls for buttermilk, dry yeast and which are refrigerated overnight." Karen Hindman of Laurel responded with a recipe that she says is "for the biscuits Dorothy wanted. There are other variations of `angel biscuits,' but this is the best one using buttermilk! I am from North Carolina and love this book, Woman's Club of Hamlet, NC Cookbook. Hope you enjoy this recipe!" Recipe requests Laurel Stevens of Baltimore is seeking a recipe for chicken or shrimp curry.
FEATURES
By Rob Kasper | January 17, 2001
THESE ARE biscuit-baking times. Hot and flaky, fresh from the oven, homemade biscuits can easily be the bright spot of a winter day. During these dreary months, it does not take much to constitute a highlight. Anything warm is welcome. Some folks say baking soothes the soul. Maybe so, but a lesser motive moved me to bake a batch of biscuits - hunger. I had been shut out at supper one night when I tried to get second helpings of the batch of buttermilk biscuits that my wife and older son had whipped up. One minute there were a dozen steaming biscuits sitting in the middle of the dinner table.
FEATURES
By Joanne E. Morvay | May 12, 1999
Item: Hungry Jack biscuitsWhat you get: 8 biscuitsCost: About $1.40Preparation time: 8 to 11 minutes in ovenReview: My husband would eat biscuits at every meal if I let him. Since I don't have time to make biscuits from scratch on a regular basis, I rely heavily on the rolls of dough that fill nearly every supermarket's refrigerator case. Hungry Jack has added to the variety with a new Honey Butter flavored dough. Though the company is billing these and its Cinnamon Sugar biscuits as a breakfast alternative, we found the Honey Butter biscuits go just as well with lunch and dinner.
EXPLORE
September 6, 2012
Books-A-Million in the Laurel Shopping Center, 351 Montrose Ave., will offer traditional British tea and biscuits with author Mary Hart Perry on Saturday, Sept. 15, from noon to 2 p.m. Perry, a Maryland author who teaches the Extreme Novelist course at the Writer's Center in Bethesda, is the author of more than 40 novels under several pseudonyms.
FEATURES
By Jill Rosen and The Baltimore Sun | October 10, 2011
Name: Lola Owner: The Trush Family Age: 7 years old Breed: English Springer Spaniel Home: Kingsville Favorite outdoor activity: Taking “Mom” for a walk every morning, so I can chase squirrels. Favorite indoor activity: Hiding biscuits and chews all over the house. Funniest moment: I give a “cheeky” grin so I can go out! Social butterfly: I love people. I make people smile when I am out for my walk. They say I am so cute! If Lola had a motto for life it would be: Wake up each day with a smile, look at life as an adventure, go for the “treat”, love back the people who love you, and always make new friends!
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | April 18, 2011
Arlene Bird from Sonoma, Calif., was looking for the recipe for the rich and delicious cheese biscuits that are served warm with every order at the Red Lobster restaurant chain. She clearly is not be alone in her craving for these biscuits because Shirley Zehner from Baltimore sent in a copy of the recipe that was published in the August 1994 issue of Ladies' Home Journal. Just like Bird, several readers had written to the magazine and asked them to obtain the recipe for the biscuits from the restaurant chain.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | September 21, 2010
Ronald Collins from Nottingham was looking for a recipe for making sweet potato biscuits like the ones his best friend's mother made when they were growing up on the Eastern Shore. Louise "Buttons" Bassett from Berlin sent in a recipe that she said was given to her by the late Betty Kelly , a longtime friend and native of Salisbury, on the Eastern Shore. She said that the recipe has never failed to give her delicious biscuits. I found that the biscuits to be denser in consistency then more traditional ones, but they had a delicate sweet flavor and a beautiful deep orange color.
NEWS
By Janet Gilbert | September 19, 2010
I lead a very structured life these days. Sometimes I feel like I'm the female version of the banker father on "Mary Poppins," except that I smile a lot, love my children, and generally prefer spending money to saving it. Each day I wake up at 5:40 a.m. and turn on the coffeemaker. I exit the house at precisely 6:56 a.m. to avoid the school-bus traffic jams, arriving at my office in downtown Baltimore with plenty of time to organize my day. After working, I return home and fix the scheduled dinner and cross off one or two tasks on my home to-do list before retiring.
SPORTS
By Edward Lee | September 17, 2008
Editor's note: Each Wednesday we'll bring you a Q&A with a Ravens player to help you learn a little more about the team. The second installment of this series is an interview with wide receiver Mark Clayton, whose 42-yard touchdown run during the first quarter of the Ravens' 17-10 victory against the Cincinnati Bengals on Sept. 7 was the longest rush by a nonrunning back in team history. Clayton discusses expectations, a career outside football and one of his first jobs. What was your welcome-to-the-NFL moment?
FEATURES
By Marlene Sorosky | August 18, 1991
ANY WAY YOU STACK IT, strawberry shortcake is as American as apple pie. And for good reason.Busy pioneers made Saturday's bread dough in large quantities and used it for an assortment of baked goods as well. By adding more fat and sugar, and shaping it differently, the batter could be turned into light-as-air biscuits. When our ancestors paired these cloudlike puffs with sweet, juicy berries, they created a match made in heaven.Why they are called shortcakes is anybody's guess. Some say they are a shortcut for making cake, or the biscuits are made from a short dough, or they take a short time to make.
NEWS
By Arthur Hirsch and Arthur Hirsch,SUN STAFF | April 9, 2003
Amid the suffering, the urgency and bore- dom of a World War I ambulance service- man's routine, U.S. Army Pvt. John August Wachter had at least one thing he could hang onto. In the spring of the Great War's last year, he had chocolate. From "Somewhere in France" on May 23, 1918, he wrote home to Pennsylvania and told about that. "I am eating a piece of Hershey's chocolate just now. I have saved it for almost three weeks and take it from me, I am glad I did as the water is very bum up here.
NEWS
By Kathleen Purvis and Kathleen Purvis,McClatchy-Tribune | August 20, 2008
Help! I forgot to wear my glasses and came home with 5 pounds of self-rising flour instead of all-purpose flour. What can I do with it? And why do grocery stores in the South devote so much shelf space to self-rising flour? The reason you see so much self-rising flour in the South is tradition. Self-rising flour is convenient for making biscuits, saving you a step in adding baking powder. So that's one thing you can do with your self-rising flour - make biscuits with it. You also can use it in recipes that call for baking powder, such as quick breads and some cookies.
NEWS
By Elizabeth Large and Elizabeth Large,Sun restaurant critic | February 10, 2008
Food ** 1/2 (2 1/2 stars) Service ** 1/2 (2 1/2 stars) Atmosphere ** 1/2 (2 1/2 stars) Coined in the early '90s in London (and popularized in New York), the phrase "gastro pub" is supposed to suggest a place with a warm, casual publike atmosphere that offers upscale food. But even so, the name of Columbia's new restaurant, Victoria Gastro Pub, is unfortunate. It sounds too medical to be appealing. The place has another potential strike against it: its location. It replaces a Bennigan's franchise in a Columbia shopping center, and several people have asked me if it's part of a chain - which it's not. Poor:]
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