Introduction: Savory Biscuits!

Here's another quick-and-easy college-compatible dish I made a lot when I was a grad student- back in the dark ages. It's a great way to stretch leftovers, too.

Step 1: The Mix

The next step is to whip together some basic biscuit mix- oir just use a ready made mix, like this Jiffy brand. I like Jiffy as it's made here in Michigan by an old family owned firm. Call me old fashioned.

Step 2: This Is the Creative Part

Here's where the magic happens: To one small box of mix you add 1/2 cup water, and up to a cup of various additions. I used some leftover cappicola, fresh parsley, ground pepper, and chopped tomato. Grated or crumbled cheese is a great addition, as are just about any herb. It's cheap, it's easy; let your imagination run wild. Hey, how about corn-and-bacon muffins? Mmm.

Step 3: The Mixing...

Mix well, and place spoonfulls in muffin tins- or just drop them on a greased or oiled baking dish, or a sheet of alujminum foil, or an iron skillet. Whatever. If it can go in the oven, it's okay.

Step 4: The Finished Product

Mm, savory muffins! Great for breakfast, lunch, late night munchies, whatever.

More collegiate food coming soon, as well as my home made covert stereo microphones. Until then, more food ideas at http://smsfr.blogspot.com.

Comments

author
mje (author)2012-05-26

Re corn muffin mix: Try adding a can of sweet corn, drained, and some chopped chilis. Trader Joe's has a version that's not overly hot. Even better: Chop up and fry four slices of bacon, and add that along with the corn. Most corn muffin mixes require around 1/4c of fat or oil. Using bacon fat results in delicious, smokey, heart-stoppingly good corn muffins or corn bread. Just keep your cardiologist on speed dial.

author
pang5 (author)2009-03-14

Old fashioned! :) I love Jiffy, too. However, since leaving the country back in '93, there are no biscuits or, yea verily, biscuit mixes where I am. I have to make 'em from scratch. Do you think this might work with homemade biscuit dough?

author
mje (author)pang52009-03-14

Of course. There's no difference.

author
pang5 (author)mje2009-03-19

Okie dokie! Ta for the ideas, mje and take care!

author
chotii (author)2009-01-11

I've finally learned what 'cappicola' is! Prosciutto I've heard of, but it's outside my price range and I'm no college student! Now, a nice ham steak....think of dicing that up and stirring it in?

author
mje (author)chotii2009-01-11

Sure. Use your imagination. If you can imagine how it might taste- try it!

author
handyds (author)2008-10-27

I really enjoy your instructables. Thanks for taking the time!

author
dataphool (author)2007-02-16

I'm disappointed, I thought I was going to learn a 'new' recipe for biscuits. My wife and I had an on-going argument about her mixes and my flour/sugar/baking powder/ water or milk & lard/bacon fat/shortening. Adding stuff to a MIX, well the mixture looks real good.

author
canida (author)dataphool2007-02-16

I find the biggest difference to be in type of flour; I'd rather use a mix with soft southern wheat (Lilly White or Adluh flour) than make scratch biscuits with hard northern wheat flour. There's nothing to compare to a properly made southern biscuit. Unless it's a properly made southern cheese biscuit or sweet potato biscuit.

I usually bring back flour, grits, and biscuit mix directly from the Adluh factory after visiting family in South Carolina, but you can also order online. They've got some recipes too. One of these days I'll get my shrimp grits recipe up...

author
mje (author)canida2007-02-18

I'm waiting for those shrimp grits. My girlfriend did some of her medical practice in South Carolina, and she loooves grits.

author
mje (author)dataphool2007-02-16

The idea was to extend the basic biscuit recipe, and suggest a simple method for inexperienced cooks that they could use as a basis for creative experimentation. But here's my basic recipe for cowboy biscuits: In an iron skillet, melt: 2 tb Lard, butter or margerine Mix in a bowl with 2 c Flour 4 ts Baking powder 1 ts Salt Stir in: 1 c Buttermilk Drop spoonfuls of the mix into the warm skillet, and bake at 450 for 10 minutes.

author
canida (author)2007-02-15

The same technique works well with the Jiffy corn muffin mix. For that mix I recommend hot and/or bell peppers, finely chopped purple onion, basil or parsley, and pepperjack cheese. Good stuff when you're short of time, and it goes well with chili.

author
mje (author)canida2007-02-16

Yummy.

author
trebuchet03 (author)2007-02-15

That looks great! I buy those jiffy mixes 10 at a time :P I was actually just thinking about what to make for dinner tonight -- I'm going to make these with some leftover pepperoni :) Nice addition too :)

author
trebuchet03 (author)trebuchet032007-02-15

Alas, I only had corn bread mix.... But you got me into the experimenting mood -- I added some pineapple bits and it was satisfying :)

author
mje (author)trebuchet032007-02-16

An excellent idea!

author
canida (author)trebuchet032007-02-15

Whoops- sorry, your comment wasn't there when I started my reply. See above. Corn muffin mix can stand some pretty heavy flavoring.

author
trebuchet03 (author)canida2007-02-15

No worries :) It seems like there's some wrinkles that need ironing in the comments system (or maybe it's just me :P).

author
zus (author)2007-02-16

Im so hungry now GOD I CANT WORK! lol

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