7-Up Biscuits

  Ingredients:

• 2 Cups Bisquick
• 1/2 Cup Sour Cream
• 1/2 Cup 7-Up (or Sierra Mist)
• 1/4 Cup Melted butter (1/2 Stick)

Directions:
1. Preheat oven to 450.
2. Cut the sour cream into the bisquick with a fork. Make sure all of the wet stuff gets coated with dry stuff.
3. Add 1/2 Cup 7-Up and mix. Dough will be very soft... just above a batter
4. Put 1/2 Cup Bisquick on the counter and flip the dough out onto it. Knead it a little bit and pat it out until it's about 1/2 inch - 3/4 inch thick.
5. Grab a glass, empty can, or biscuit cutter and punch some biscuits out.
6. Toss 1/4 cup of melted butter in the bottom of a 9x9 pan and then toss the biscuits on top.
7. Cook until awesome.


These are amazingly easy biscuits, and they're nice and moist. I prefer these to the biscuits in a can hands down.... Smother them in some sausage gravy, and you've got an awesome breakfast.

Moroccan Turkey Burgers

Ingredients:

Aioli Mayo:

1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
 

Burgers:

2 pounds ground dark-meat turkey 

Salt & pepper to taste

Onion Powder

thick red onion slices
1 large bell pepper

2 TSP Brown Sugar
Cheese
Bread

 

 

Preparation:

 For the Sauce: Mix all of the stuff together, whisk it... then toss it in the fridge.

Burgers: Mix the meat with some salt and pepper and whatever spices you like in your burger... for me, that was some salt, pepper, red pepper flakes and a bit of onion powder. Also, mix in 2 TBSP of the Aioli Mayo.
Now, pound out the burgers. FYI, 2lbs of meat = 4 burgers...  Run your onions and peppers onto some skewers.

Fire up the grill and get it up to about 325-350 degrees. Since turkey tends to not have a lot of fat in it, you may want to spray down your grill surface with some olive oil. Toss the burgers on and let them go for about 5 minutes on each side, or whatever it takes for them to be done. At the same time, toss your veggies on the grill. The peppers just need to soften up and get a little bit of char on the skin. The onion is going to want to dry out as it cooks... so, you might just want to keep a bit of water handy and just keep it moist.... when it's got a nice little bit of char, toss 1 TSP of brown sugar on the top of each red onion, and maybe a little more water.... you're looking to caramelize the onions/brown sugar just a bit... also, it'll help to take away that bite of the red onion.

We made these burgers for memorial day. They were pretty tasty, but a little heavy on the cumin for my tastes. But, I'm not the biggest fan of cumin. Also, I thought the Aioli mayo was a little too smoky, but that might have just been our Kroger brand smoked paprika...