Grandma Addies Boiled Beef Hash Hot Biscuits Recipes

Steps:

• Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
• Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
• Bake the biscuits until golden brown on top, 15 to 17 minutes.

Steps:

• Put vegetable or olive oil in 6-8 qt. dutch-oven on stove-top & heat pan. Wash roast under cold water (pat dry) & put roast in pan & sear both sides. Next fill pan with water about 2 inches from top of pan, put on lid & bring to boiling stage & then reduce heat to med to med-low(if water boils down add to fill pan back up,remember this is your broth & the more it feeds)When beef is tender remove from pan & set aside to cool down.Skim foam off top & return to rolling boil & dice 2 lg Onions(Carefully put in boiling broth, 5 beef boullion cubes Salt& pepper(to taste)cook on high 10-15 minutes,then take off stove add cut-up beef back to broth. Mix 5 Tbs corn starch in 2 cups cold water in separate container, stir until smooth put pan back on stove (turn low heat back on low) add cornstarch mixture slowly stirring constantly to thicken broth also not to scorch. Cook 30 more minutes with lid on to let flavors enhance. Pre-heat oven (according to box) Mix box biscuit dough as directed on box drop method is best (crunchier)When biscuits are done. Crumble biscuits medium chunks in cereal bowl size ladle hash in & dig in.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

Steps:

• 1. Preheat oven as instructed on Biscuit package. On the stove, warm up leftover roast beef; leftover carrots, onions; potatoes. In a 9 x 13 pan, put leftover roast beef; any leftover carrots, onions; potatoes. Add the extra cooked carrots and potatoes in, also. Put biscuits in, pour gravy on meat and vegetables. Bake as instructed on biscuit package.

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.

Steps:

• Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes., Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through.