Sarasotas Simple Ale Biscuits Recipes

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Steps:

• Fudge -- First, line a 8x8" pan with either wax paper, parchment paper or foil (bottom and the sides). I happen to prefer parchment paper if possible.
• Microwave -- Add the Eagle Brand, flavored morsels on medium heat in the microwave for 3-6 minutes (the size bowl and your microwave can affect the cooking times). Half way through I stir and then continue cooking until creamy and smooth.
• Flavor -- Remove from the microwave and add in the flavoring and any other additions such as nuts or dried fruits, etc. Anything you want. Stir to combine.
• Add to your pan. At this point you can add some additional nuts or toppings it you want. Cover with plastic and cool in the refrigerator about 1 hour. Remove from the pan by just turning it over, it will come right out, pull off the foil, parchment paper or wax paper, and cut into squares. You can let it cool right on the counter, but I like to chill mine before cutting, it just makes it a bit easier.
• Favorites -- 1) Dark chocolate, vanilla flavor, walnuts; 2) White chocolate, amaretto flavor, almonds; 3) A layer of milk chocolate (1/2 recipe), vanilla flavor, a layer of peanut butter fudge (1/2 recipe) with 1/2 cup strawberry preserves and peanuts; 4) Milk chocolate, vanilla flavor, marshmallow cream, peanuts; 5) White chocolate, almond flavor, dried cherries; 6) Milk chocolate, peppermint flavor, mint chocolate cookies, walnuts; 7) Butterscotch, vanilla flavor, pecans; 8) White chocolate, mint flavor, candy cane pieces; 9) Mint chocolate, hazelnut flavor, white morsels to swirl in, hazelnuts; 10) White chocolate, almond flavor, PayDay candy bar crunched up; 11) White chocolate, rapsberry liquor, raspberry preserves, walnuts; 12) Dark chocolate, orange preserves, amaretto flavor, pecans.
• You get the idea. HAVE FUN!

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, salt and baking soda in a large bowl. Add the butter and use your hands to work it into the flour mixture until it resembles small pebbles. Add the Cheddar and toss lightly.
• Add the buttermilk and ale and stir in with a wooden spoon just to combine. Using a 1/4 cup measure, scoop the dough onto the baking sheet, leaving about 1 1/2 inches between biscuits. Bake until golden brown, 20 to 25 minutes. Serve warm.

Steps:

• Stew -- Two stages. First add the oil to a large deep pan and saute the chicken until lightly golden brown. About 5 minutes or less. Remove and set to the side. Now add a little more oil if necessary, but it should be ok, and add the the leeks, onion, celery, garlic and fennel. Saute until soft and translucent, about 5-10 minutes. Add in the artichokes and cook another 2-3 minutes. Then add the chicken back inches.
• Broth -- To that pan, add the chicken stock or broth, white wine, bay leaf, fresh thyme, lemon juice, lemon zest and pepper. Go easy on the salt as the chicken broth is salty. Just taste after it has simmered a bit to adjust any seasoning. Let simmer 20 minutes as you make the dumplings. Simmer on medium low heat. Before adding the dumplings I add the cornstarch mixture to thicken the sauce slightly. Just stir in and it will thicken in just seconds.
• Dumplings -- Mix the Bisquick or Jiffy baking mix, milk parsley, pepper, salt (optional), and parmsean cheese. Don't over mix. Just mix to combine. Spoon heaping tablespoons about the size of a golf ball onto the the chicken broth, Cover, with either a lid or aluminum foil and cook 15 minutes on medium (not quite boiling) heat until they puff up.
• I love to garnish with the greens from scallions. ENJOY!

Steps:

• Peppercorns -- To crush them vs grinding. I simply add them to a baggie and then crush them with a meat mallet. You can also use a heavy pan or a rolling pin or even a hammer. I just prefer them crushed rather then ground for this recipe.
• Butter -- Add the room temp butter in a small bowl with the lime juice, worcestershire sauce, and mustard and mix well. Refrigerate well before using. This makes a lot of butter sauce, so if you want you can cut the recipe in half. It really depends on your guests, some of my friends like more butter, so I always make extra.
• Steaks -- I really love to marinate at least a 2-4 hours, but even a hour will work just fine. In a small cup, add the olive oil and press the garlic so you get all the juice and mix well. Brush or rub on the first side of each steak. Then rub in the peppercorns and salt well. flip the steaks and repeat the second side. Now, I prefer to transfer these to a small plate or dish and cover well with saran wrap and let them marinate. Make sure before you grill these you let them come to room temperature.
• Grilling Steaks -- I won't go into grilling steaks, because you can pan saute and finish in the oven, or just saute. Gill inside or out, etc. Any way you prefer. After the steaks reach your preferred doneness. Make sure to cover them and let them rest.
• Onions -- Brush each of the onion slices with a mix of the olive oil and worcestershire sauce; and then season well with salt and pepper. Grill the onion along side the steaks. They should take about 3-4 minutes per side.
• Serve -- Top the steak with a spoon of the chilled flavored butter and a couple of onion slices on the side. Grilled corn with a lime chili butter is a great side along with a green salad topped with black beans, avocado and onions. ENJOY!

Steps:

• Butter -- This may sound different, but it is really important. Using a standard vegetable or cheese grater, grate the frozen butter through the large holes over a medium size bowl with the baking mix and thyme. Slowly add the beer and stir until all combined. The mix will be very thick, but don't worry.
• Bake -- Oven to 450 and I like to use the mini muffin tins for this recipe, but regular ones will work just fine. The recipe will make 12 regular size and 24 mini biscuits.
• Spray the muffin tins with Pam or any non stick spray, fill the cups up all the way and bake. 8-10 minutes for the small biscuits, 12-15 for the larger biscuits.