Light and Fluffy 7UP Biscuits

 

 

 

 

 

 

 

 

 

 

  

 

 

 

Okay listen up.  Once I show you how to make these biscuits you’ll be sold. You will never want to make another biscuit but this one! They are so perfect in every way.  Just like KFC biscuits… a little crunchy on the outside and so soft and tender on the inside.  But that’s not the good part!  The good part is how fast and easy they are!  They take all of 5 minutes to make and just 12-15 minutes in the oven.  You’ll have incredible biscuits before you can even clean up!  These are the best with any kind of gravy…a topping for cobbler or pot pie or with butter and jam!   I promise… make them just once and you will only make them this way from now on!  Trust me.  

 Light and Fluffy 7UP Biscuits

2 cups Bisquick

¹⁄₂ cup sour cream

¹⁄₂ cup 7-Up (or any clear carbonated drink will work)

¹⁄₄ cup melted butter

Preheat oven to 425 degrees. 

 

 

 

 

 

 

Add ¼ cup of butter (1/2 stick) to the bottom of a baking pan and place in oven while it is preheating.  You can use a square or round pan. Keep an eye on it while it is melting.  Butter will darken and burn quickly.  Take it out of the oven when its melted.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour your Bisquick into a large bowl.  Add the sour cream. Cut the sour cream into your biscuit mix. "Cutting in" is simply incorporating your sour cream, into your dry baking mix using a fork or even your fingers. Doesn’t have to be perfect. Just make sure the sour cream gets distributed throughout.

Stir in ½ cup of the 7up into the mixture. The dough will be very soft and wet, don't worry. You will be adding more Bisquick until the dough is manageable.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle additional baking mix on to your counter, about a 1/2 cup is enough.  Turn your dough out of the bowl and onto the counter.

 

 

 

 

 

 

 

 

 

 

 

Fold the dough a couple times as you continue to sprinkle more of the baking mix throughout.  It will begin to be more workable as you add more mix.  You want it no longer sticky but dry enough to pat out with your hands. No rolling pin needed.

 

 

 

 

 

 

 

 

 

 

 

 

Pat dough to about one inch thick. Using a round biscuit or cookie cutter press down on the dough. Do not twist or turn. Just press and lift. If you don’t have a biscuit cutter, use an empty soup can. Works perfectly.

 

 

 

 

 

 

 

 

 

 

 

 

Once you have your dough patted out, use your cutter to cut out your biscuits.  Place each biscuit into the warm melted butter in the pan.

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 12- 15 minutes until golden brown. Remove from oven and brush with butter.

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve with butter and jelly!  YUM!

 

 

 

 

 

 

 

 

 

 

 

 

The perfect Biscuit! 

 Photography is the property of and copyrighted to Welcome Home.

Pecan Caramel Turtles

 Pecan Caramel Turtles 

I remember the first time I ever made Pecan Clusters. It was in my home economics class during my sophomore year in high school. The year was.....never mind the year.  My teacher's name was Anna Hanna and she taught us how to be spend thrifts and make our own Eastern candy one year.  We made up cute little baskets of these delicious little morsels and took them home to our families. She allowed us to eat the bad ones....the ones that didn't turn out to be pretty enough for our baskets. I could never seem to make mine look like turtles so I ended up eating more than I took home.  I still do that when I make them.  I find that I eat a lot more than I give away.  LOL!  

Pecan Caramel Turtles 

2 1/2 cups pecans
1/2 cups butter
1 cup brown sugar
1/2 cup light corn syrup
7 ounces sweetened condensed milk (1/2 of a 14 ounce can)
1/2 teaspoon vanilla
1 (12 ounce) package milk chocolate chips
1/2 teaspoon shortening (I use butter flavored Crisco)

Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes.

Line 2 large cookie sheets with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.

Make your caramel 

Place 1/2 cup butter into a medium-sized sauce pan. Melt it over medium high heat. Add  1 cup brown sugar, 1/2 cup light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.  Stir in 1/2 teaspoon vanilla.

Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.

In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.

Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.  Enjoy!

Makes about 40 clusters

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No Bake Snickers Crunch Bars

 No Bake Snickers Crunch Bars

This recipe was my challenge for the month.  I always need a good challenge now and then to keep me on my toes. I decided that I needed to make something so delicious…so spectacular… so different.  So I made a combination of my two favorite candy bars…. Snickers and a Nestles Crunch!  What did I get?  Layers of chocolate mixed with crunchy Cocoa Pebbles, and an irresistible nougat center with lots of gooey caramel.  Can I say it was easy?  Easy yes, but  time consuming as you follow each step for all the layers. They are so worth it!  This recipe makes a lot so be prepared to freeze them or invite friends and family over to enjoy! 

No Bake Snickers Crunch Bars

 

Crunchy Top and Bottom Layer

12 oz semi-sweet chocolate chips divided

11 oz butterscotch chips divided

1 cup creamy peanut butter divided

3 cups Cocoa Pebbles divided

 

Nougat Layer

¼ cup unsalted butter

1 cup granulated sugar

¼ cup evaporated milk

7 oz marshmallow cream

¼ cup creamy peanut butter

1½ cups roasted lightly salted peanuts, coarsely chopped

1 teaspoon vanilla extract

Caramel Layer

11 oz bag caramels, unwrapped

¼ cup evaporated milk

Crunchy Bottom Layer

Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside. Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.  Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.  Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.  Refrigerate until firm, about 15 minutes.

 

Nougat Layer

In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.  

Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently.  Remove from heat.

Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. 

Fold in peanuts. Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.

Caramel Layer  

Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.  Spread caramel over the top of the chilled nougat layer.

Crunchy Chocolate Top Layer

Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth. Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer. Refrigerate until firm, about 30 minutes.

Bars should be refrigerated until ready to eat. Cut and serve.

  




 Photography is the property of and copyrighted to Welcome Home.