Teays Valley Recipes

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Ingredients:

1 Box Teays Valley Cornbread Mix

1- 8 3/4 oz. can corn

1/2 Cup chopped onion

1/2 green pepper chopped

1/2 Cup shredded cheddar cheese

1 chopped jalapeno

1/2 Cup milk or buttermilk

1/2 oz. sour cream

Directions:

1.  Preheat oven to 425 degrees.

2. In a large bowl, combine all ingredients and pour into 9 inch greased baking dish.

3. Bake for 30 to 35 minutes or until golden brown.

Ingredients:

2 Cups Teays Valley Biscuit Mix

1-14 oz. can of Eagle Brand sweetened condensed milk

3/4 Cups peanut butter

1 egg

1 tsp vanilla

1 Cup brown sugar

Directions:

1. Pre-heat oven to 350 degrees.

2. In a large mixing bowl beat milk, peanut butter egg, vanilla, and brown sugar until smooth.

3. Add Teays Valley Biscuit Mix and mix well and chill for 1 hour.

4. Shape into 1 inch balls (roll in granulated sugar, optional).

5. Place dough balls on cookie sheet about 2 inches apart and press with a fork one way and then again the other way to make the X pattern.

6. Bake for 6 - 8 minutes.

Ingredients:

1 Box Teays Valley Biscuit Mix

1/2 lb cooked sausage

1 Cup grated sharp cheddar

1  1/2 Cup milk/buttermilk

Cooking spray

Directions:

1. Pre-heat oven to 400 degrees.

2. Brown the sausage and chop finely. Drain and blot.

3. In a large mixing bowl combine biscuit mix, sausage, cheese, and milk/buttermilk. Mix until tacky.

4. Using your desired scoop, place mix on well greased baking sheet.

5. Bake for 10 - 15 minutes.

**For something different, try replacing sausage with ham**

Ingredients:

3 Cups Teays Valley Biscuit Mix

1  1/2 Cups milk

1  1/2 Cups sugar

1 tsp vanilla

1 stick melted butter

Cinnamon

Directions:

1. Pre-heat oven to 400 degrees.

2. Combine biscuit mis, milk, and vanilla. Mix until dough ball is formed.

3. Place dough ball on lightly floured surface. Sprinkle top of dough ball with flour to prevent sticking.

4. Flatten dough into a large square.

5. Cover top of dough with sugar and cinnamon. Roll dough into a pinwheel.

6. Cut 1 inch wide pieces and place them on a greased sheet pan. Pour melted butter over the rolls and sprinkle generously with cinnamon.

7. Bake 10 - 12 minutes, remove from oven, let cool, and cover with glaze.

1 cup Teays Valley Biscuit Mix 

¼ cup brown sugar

1 cup milk 

21 ounces canned blackberry in syrup 

· Preheat oven to 375 degrees.

· Mix first 3 ingredients.

· Pour blackberries into ungreased 9x9 pan.

· Top with Biscuit batter mixture.

· Bake 45 minutes or until golden brown.

Serve warm with whipped topping.

2 cups Teays Valley Biscuit Mix

1/3 cup finely chopped dried cherries

1/3 cup miniature dark chocolate chips

3 tablespoons sugar

1/3 cup heavy whipping cream

1 egg

1 tablespoon milk

1 tablespoon sugar crystals

1. Heat oven to 425°F. Grease sheet pan with cooking spray. In medium bowl, stir biscuit mix, cherries, chocolate chips, granulated sugar, whipping cream and egg until soft dough forms.

2. Place dough on surface sprinkled with biscuit mix; gently roll in biscuit mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk; sprinkle with sugar crystals. Cut into 8 wedges, but do not separate.

3. Bake 15 minutes or until golden brown; carefully separate wedges. Serve warm.

2 cups Teays Valley Biscuit Mix

Vegetable oil 

2/3 cup whole milk

1 egg beaten

2 cups corn kernels

1/8 teaspoon cracked black pepper 

1 clove garlic minced

2 tablespoons minced onion 

½ cup shredded cheese of your choice 

1. Preheat oil to 365 degrees F in a deep skillet or deep fryer.

2. Combine the ingredients in a bowl and mix well. Stir in the corn.

3. Scoop the fritter batter in small scoops into the hot oil. Turn to brown on all sides. Remove from the oil and let drain on paper toweling. Serve warm with Asian chili sauce. 

Danish

2 cups Teays Valley Biscuit Mix

¼ cup butter, softened

2 tablespoons sugar

2/3 cup milk  

Cream Cheese Filling

1 package (3 oz) cream cheese, softened

1 tablespoon sugar

1 tablespoon milk

Vanilla Glaze

¾ cup powdered sugar

1 tablespoon warm water

¼ teaspoon vanilla

1. Heat oven to 450°F. Lightly grease sheet pan. In small bowl, mix filling ingredients until smooth; set aside.

2. In medium bowl, stir biscuit mix, butter and 2 tablespoons sugar until crumbly. Stir in 2/3 cup milk until dough forms; beat with spoon 15 strokes.

3. On sheet pan, drop dough by rounded tablespoonfuls about 2 inches apart. Make a shallow well in center of each with back of spoon; fill each with about 1 teaspoon filling.

4. Bake 10 minutes or until golden brown.

5. Meanwhile, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm Danish. Store covered in refrigerator.

1/2 cup salted butter melted.

1 cup brown sugar.

2 tablespoons apple pie spice. 

Preheat oven to 350°F  

Oil Bundt pan.

Using pre-made Teays Valley Biscuit Mix biscuit dough, cut into bite sized pieces.

Melt butter in a bowl, and mix apple pie spice & sugar in another bowl.

Dip bites into the butter then into the cinnamon sugar and place in an oiled Bundt pan. 

Bake 35 minutes at 350°F or until golden brown. 

Remove bites from oven and let them cool.

Transfer monkey bread to a cooling rack upside down, cool and enjoy!

1 ½ cups Teays Valley Biscuit Mix

¼ cup butter 

¼ cup packed brown sugar

1 can (8 oz) pineapple slices, drained

2 tablespoons chopped pecans

Maraschino cherries

½ cup sugar

½ cup whole milk 

2 tablespoons vegetable oil

1 teaspoon vanilla

1 egg

1. Preheat oven to 350 degrees. 

2. Melt butter in 9 inch round pan in oven. 

3. Sprinkle brown sugar over melted butter place pineapples and cherries and sprinkle pecans over. 

4. Mix dry ingredients, mix wet ingredients, and beat for a few minutes. 

5. Pour batter over other ingredients in pan. 

6. Bake 30 minutes until inserted toothpick comes clean. 

7. Immediately place heat proof plate upside down over pan leave pan for a few minutes and flip. 

Try these wonderful recipes with our Teays Valley Cream Soup Base.