Best Buttermilk Biscuits

I adapted this recipe from a recipe shared by Eric Kim at NYT cooking. The original recipe included sugar (which I removed because I wanted a savory version) and I emphasize that you need to brush your biscuits with a beaten egg to get that crispy crust. 

Ingredients:

3/4 cup/170 grams cold unsalted butter

3⅓ cups/425 grams all-purpose flour, plus more for rolling

1 tablespoon baking powder

2½ teaspoons kosher salt (such as Diamond Crystal) or 1¾ teaspoons fine sea salt. 1¼ cups/300 ml cold buttermilk

1 egg (for brushing on top before placing them into the oven)

Bake at 375 F for 35 min.

Grate your butter with a micro plane and place in freezer for at least ten minute.  Mix dry ingredients together. I add in my powdered buttermilk in dry ingredients at this point. Next dump half of your liquid in and stir a bit before adding the rest of the liquid. Barely stir together and then fold the dough on to itself 4-5 times to become more kneaded. Flatten dough into a rectangle and cut into 8 pieces. Brush with beaten egg before baking.

Spudnuts (Glazed Yeast Doughnuts)

Dough:

• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 1 1/2 cups warm water (120-130°F)
• 1 cup mashed potatoes (warm, not hot)
• 2/3 cup granulated sugar
• 2/3 cup shortening
• 2 large eggs
• 1 1/2 teaspoons table salt
• 6 to 7 cups all-purpose flour
• 1 quart vegetable oil (for frying)

Glaze:

• 1 1/2 cups powdered sugar (sifted)
• 3-4 tablespoons milk
• 2 teaspoons vanilla

Directions:

 

1. Combine the yeast, water, potato, sugar, shortening, eggs and salt in the bowl of a stand mixer and mix with the paddle attachment until combined. Add 3 cups of the flour and mix until combined. Replace the paddle with the dough hook and continue to add flour and mix until the dough forms into a ball and doesn’t stick to the sides of the bowl. Continue to knead the dough for 5-7 minutes and the dough is satiny and smooth. Remove the dough from the bowl, spray the bowl with non stick spray and place the dough in the bowl. Cover and let rise for 1 1/2 to 2 hours or until the dough has doubled in size.
2. Gently remove the dough from the bowl. Roll the dough into a large circle approximately 1/2 inch thick. Using a doughnut cutter, or a cup (and a smaller lid for the inside circle) cut the doughnuts out of the dough. Place on a greased pan or counter top, cover and let rise for 30-45 minutes or until the dough is light and airy.
3. Cook the doughnuts in oil that has been heated to 350-375°F. You’ll need to watch the temperature and adjust as needed. The doughnuts should cook and become golden brown on each side within 30-45 seconds each. Remove from oil and drain on paper towels.
4. Combine the ingredients for the glaze and stir until smooth.
5. Dip the warm doughnuts in the bowl of glaze and then set them on cooling rack until the glaze sets.

Cheesy-Pesto Pinwheels

Ingredients

1/4 cup purchased refrigerated basil pesto
1 pkg. Pillsbury Crescent dough
1/2 cup purchased shredded Italian cheese mix

Directions
Preheat oven according to dough package directions. Line a baking sheet with parchment paper. Spread pesto on flattened dough, then sprinkle with cheese. Roll dough jelly roll-style; cut into eight pieces. Arrange pinwheels on prepared baking sheet. Bake pinwheels according to package directions until golden brown, about 15 minutes.


Makes 8 pinwheels Total time: 20 minute

Cheddar Bacon Ranch Pull-apart Bread

1 unsliced round of sourdough bread

8 oz block of cheddar cheese, sliced into thin slices

1/4 lb bacon, cooked & crumbled

1 stick (1/2 cup) butter melted

1/4 tsp dried chives

1/4 tsp dried parsley

1/4 tsp dill weed

1/4 tsp garlic powder

1/8 tsp onion powder

1/8 tsp seasoning salt

Pinch of black pepper

Cut the bread in a cross hatch pattern without cutting all the way through the bottom of the loaf.  Place it on a large piece of foil (large enough to cover & close it).  Place the thin slices of cheese in between the cut slices of bread.  Sprinkle the top with crumbled bacon.  Melt the butter in a large bowl then add the dried herbs & spices.  Mix everything together  and let it sit for a minute.  Pour the butter/herb mixture over the bread.  Wrap the foil all the way around the bread and put it on a baking sheet.  Bake at 350 degrees for 15 minutes..  Uncover the bread and continue to cook for 10-15 min or until cheese is melted.  Let cool slightly and enjoy!

Cinnamon Rolls with Cream Cheese Icing

from Chefs Catalog

Ingredients

For the Dough:
1 (1/4 ounce)	package dry yeast
1 cup	warm milk
1/2 cup	granulated sugar
1/2 cup	butter
1 teaspoon	sugar
2	eggs
4 cups	flour
For the Filling:
1 cup	packed brown sugar
2-1/2 teaspoons	cinnamon
1/3 cup	butter, softened
For the Icing:
4 ounces	cream cheese, softened
1/4 cup	butter, softened
1-1/2 cups	confectioner's sugar
1/2 teaspoon	vanilla

Dissolve the yeast in the warm milk and 1 teaspoon of sugar in a large bowl; allow to sit 8 to10 minutes. Add remaining granulated sugar, butter, 1 teaspoon salt, eggs, half of the flour and mix until smooth. Add enough of remaining flour to form a stiff dough. Turn out onto floured surface, and knead the dough for 5 to 8 minutes until dough is smooth and elastic. Form into a large ball and place in a buttered bowl, turning once to coat surface. Cover with a warm, damp kitchen towel and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough into a rectangle on a lightly floured surface, until it is approx. 21-inch x 16-inch, and approximately 1/4-inch thick.

Preheat oven to 400 F. Butter baking dish on all sides and set aside.

Combine the softened butter, brown sugar and cinnamon in a bowl until smooth. Spread mixture evenly over surface of dough.

Starting at the long edge, firmly roll the dough into log pinching the seam and ends closed. Using a string or sharp knife, cut the dough into 12 to 15 slices, and place closely together in a greased 9-inch x 13-inch baking dish or jumbo sweet roll pan. Cover and set aside in a warm place about 45 minutes, until rolls have about doubled in size. Bake for 15 to 25 minutes or until light golden brown.

While the rolls are baking, combine cream cheese, 1/4-cup of butter, confectioner's sugar, vanilla, and salt in a mixing bowl, and beat until fluffy. Spread evenly across hot rolls, directly out of the oven

Cream Biscuits

Cream Biscuits

Yield: Makes about 10-12 biscuits

Ingredients

• 3 tablespoons melted butter
• 2 cups all-purpose flour, plus more for dusting the surface
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 1/2 cups heavy cream

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.
2. Turn the dough onto a floured surface, mound it into a ball and, using your hands, gently press it to a thickness of about 3/4 inch. It does not need to be completely smooth across the top. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper or a silpat liner. Brush the tops with the butter. Bake until golden, 12 to 15 minutes. Serve immediately, or flash freeze* for future use.

Notes

*To flash freeze, place the unbaked biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

Blueberry Zucchini Bread

Ingredients

Original recipe makes 4 mini-loaves (that is what directions say, I find it makes 1 large loaf and 3 mini loaves)

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 cups white sugar
• • 1/4 cups brown sugar
• 3 cups shredded zucchini
• 3 cups all-purpose flour

• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• dash of nutmeg
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Optional Crumb Topping

2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts (or oatmeal, which is what I use) and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, nutmeg and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Honey Wheat Pizza Dough

1 tablespoon yeast
1 1/2 cups warm water (105º to 110º)
3 cups bread flour
1 2/3 cups whole wheat flour
1/3 cup honey
1 tablespoon kosher salt
3 tablespoons olive oil

Dissolve the yeast int he water and set aside for five minutes.  Combine all other ingredients with the dissolved yeast   in the mixing bowl.  (Do not pour the salt directly into the yeast water because this would kill some of the yeast.)  Allow these ingrediets to mix gradually; use the lowest 2 speeds to mix the dough.  Mix for 2-3 minutes until the dough is smooth and elastic.  Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.  Lightly oil a bowl and place the dough ball in the bowl and seal with clear food wrap and set aside to rise until double, about 1 1/2 to 2 hours.  Punch down and and place bowl in the refrigerator overnight, covered and airtight.  About 2 hours before you are ready to assemble your pizza, remove dough from refrigerator.   You can divide dough into balls at this point and let rise until double and ready to roll into pizza crusts.

Pizza Dough with Semolina flour

• 
  
• 7 cups strong white bread flour or 5 cups strong white bread flour, plus 2 cups finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 (1/4-ounce) packets active dried yeast
• 1 tablespoon sugar
• 4 tablespoons olive oil
• 2 1/2 cups lukewarm water

In mixer bowl combine 5 cups of flour with salt.  In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the dry ingredients in mixing bowl. Mix until dough all starts to come together, work the rest of the flour. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas. 

Red Lobster Cheddar Biscuits

Red Lobster Garlic Cheddar Bisquits

3 3/4 cups buttermilk pancake mix
1/4 cup softened butter
1 1/2 cups cold milk
1 Tbsp garlic powder
1/2 cup shredded cheddar cheese
1/4 cup melted butter
2 Tbsp minced fresh parsley

Add mix, garlic powder, and butter in a large bowl. Cut the butter into the mix with two knives or a pastry cutter until lumps resemble course meal. Add milk, and cheese. Stir till moistened. Do not over mix. Using an ice cream scoop, drop dough onto an ungreased baking sheet. Mix the parsley into the melted butter. Spoon the butter, parsley mix over each biscuit. Bake at 400 degrees for 12-14 minutes or until golden brown.

Outback's Honey Wheat Bread

Ingredients:

1 1/4 cups warm water
2 1/4 teaspoons dry yeast
2 teaspoons sugar
2 cups bread flour
1 3/4 cups whole wheat flour
1 Tablespoon cocoa
1 teaspoon salt
2 Tablespoons butter, softened
1/4 cup honey
2 Tablespoons molasses
1 1/4 teaspoons red food coloring
1 teaspoon yellow food coloring
1 teaspoon blue food coloring
cornmeal for dusting

Directions:
1. Mix sugar with warm water, then dissolve the yeast in the solution for five minutes.

2. In the meantime, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough with a mixer for about 5 minutes. Then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.

3. When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour cornmeal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes.

Makes 6 small loaves.

* If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe.

Pizza Factory Twisted Breadsticks

Ingredients:
1 T. yeast

2 T. sugar

1 1/2 C. warm water

1 T. oil

1 tsp. salt

3 1/2 C. flour

3/4 C. melted butter - divided

3/8 tsp. granulated garlic

1/2 tsp. dried rosemary leaves

1/4 tsp. Season All

1 T. Parmesan cheese
8 - 1/4 inch wooden dowels cut into 18 inch lengths coated in vegetable oil

Directions:

Mix the yeast, sugar and water and let sit for a couple of minutes to dissolve the yeast. Add the oil, salt and flour and knead by hand or with your mixer with a dough hook for about 5 minutes.

Cover and let rise until double.

Divide dough into 8 equal parts, about 4 oz. each if you want to use a kitchen scale. Lightly flour your hands and roll the dough into about an 16-18 inch

long "snake". Moisten the top of your dowel or skewer and begin wrapping the dough around loosely. Moisten a little where the breadstick will end too. Pinch to secure the dough at the top and bottom. Leave about 5 inches at the end of the dowel, if you are using the longer dowels.

Hang over the edge of a 9x13 inch cake pan with all of the dough inside the pan. Let them rise until doubled. Brush with 1/4 C. melted butter.

Heat oven to 375. Bake at 375 for about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter, seasonings and parmesan cheese.

When the breadsticks come out of the oven, brush them with the seasoned melted butter mixture.

Super Easy Bread that Rani Could Do...

Simple Bread
Slightly adapted from Marcia Passos Duffy

Ingredients:

5-6 Cups All Purpose Flour
2 Tablespoons Dry Yeast
2 Tablespoons Brown Sugar
1 Teaspoon Fresh Thyme (optional and I used a variety of Greek spices that I had)
1 Tablespoon Kosher Salt (I pulled this back to 2 tsp.)
Sea Salt (optional)
2 Cups Hot Water (120-130 degrees F.)
A cake pan of hot water

Mix 3 cups of the flour with the yeast, sugar, thyme and salt. Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).

Stir in the remaining flour until the dough loses its stickiness. Turn onto a floured surface. Knead for 8 minutes. Of course I let the Kitchen Aid knead this. Maybe it kneaded it for 3-4 minutes? The dough was super soft and perfect.

Place dough in a greased bowl and cover with a warm damp cloth. Let rise for 15 minutes in a warm spot (away from drafts).

Punch down and divide the dough into two pieces. Shape into round loaves and place on a greased baking sheet. Cut an “X” one-half inch deep in each of the loaves with a wet sharp knife. Sprinkle the tops with sea salt (I brushed the bread w/ a little bit of egg so the salt would stick)

Place baking sheet with loaves in the middle of a COLD oven. Place a pan of hot water on the lowest shelf. Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.

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French Breakfast Puffs

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup white sugar
1/3 cup shortening
1 egg
1/2 cup milk

1/2 cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
2.In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
3.Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
4.Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

Honey Whole Wheat Bread

1 cup warm water
1 Tbl. yeast
1/4 c. honey
2 Tbl. oil
1 tsp. salt
1 1/2 c. whole wheat flour
1 1/2 c. white flour

Dissolve yeast in water. Add salt, oil, whole wheat flour. Add white flour (more or less). Mix with KitchenAid until pulls away from bowl and then a little more. Let rise about an hour or until double. Punch down and shape into loaf and put in greased loaf pan. Let rise again until double. Bake 350º for 30-35 min.

Swedish Cinnamon Coffee Cake

1 Tbl. yeast

2 cups flour

3 Tbls. sugar

1 tsp. salt

2/3 cup milk

1/4 cup butter

3 eggs



Cinnamon Topping: 3/4 cup sugar, 3 Tlbs. butter, 2 tsps. cinnamon mixed together



Combine yeast, flour, sugar, salt. Heat Milk and add butter and cool to lukewarm. Add to dry ingredients along with eggs. Beat on low for three minutes. Turn into 2 well-greased 8" cake pans. Sprinkle with Cinnamon Topping. Cover and let rise 30-40 minutes. Bake 375, 20-25 minutes. Frost with think powdered sugar icing if desired.

Red Lobster Cheddar Bay Biscuits

Ingredients
2 1/2 C Bisquick
1 C finely grated cheese
3/4 C milk
2 T melted butter
1/8 t garlic powder

Topping
1/4 C melted butter
1/2 t garlic
1/2 t parsley flakes
dash salt

Instructions
Mix first five ingredients until well combined. Shape into dough balls and place on baking sheet. Mix topping ingredients and brush onto dough balls. Bake at 400 degrees for 14-16 minutes, until tops are brown.

Overnight Caramel French Toast

Ingredients
1 c. brown sugar
1/2 c. (1 stick) butter
2 tbsp. light corn syrup
10 slices white bread, cut in half
1/4-1/2 cup sugar mixed with 1/2 tsp. cinnamon
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt (optional)

Directions
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9x13 inch baking pan. Arrange 10 bread halves on top of syrup mixture, sprinkling sugar0cinnamon mixture between layers. Top with remaining bread halves. Combine milk, vanilla, eggs, and salt (if desired), stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Set out 30 minutes before baking. Bake 350º for 30-35 minutes.

Cornmeal Mush Rolls

Ingredeints
2 3/4 cups water
2 tsps. salt
2/3 cup yellow cornmeal
6 cups flour
2 tbls. yeast
1/2 cup packed brown sugar
1/2 cup instant dry milk
1/3 cup butter or margarine
1 egg

Directions
Bring 2 cups of water and salt to boil. Pour in cornmeal, stirring constantly. Cook 1 min. Cool to room temp., stirring occasionally. Combine 3 cups flour, sugar, dry milk, yeast. Mix. Combine remaining 3/4 cup water and butter in small saucepan. Heat to 130 degrees F. Add to flour mixture. Add egg and cornmeal. Blend on low; then beat at med. 3 min. Mix in 2 cups flour, 1 cup at a time. Knead 5 min., adding remaining 1 cup flour (maybe a little more). Place in oiled bowl, turn once. Cover and let rise until double (about 30 min.) Grease 15x10 jelly roll pan. Punch down. Shape in 1 1/2 inch balls. Place side by side. Cover and let rise, (30 min.) Bake 375 degrees F, 20 min.

Buttery Oatmeal Breadsticks

Ingredients
3 cups flour
1 cup oatmeal
1 tbl. yeast
1 tbl. sugar
1 1/2 tsps. salt
2 tbls. shortening
1 1/4 cups water

Directions
In large bowl combine 1 1/2 cups flour and yeast. Heat water, shortening, sugar, salt until warm (115-120 degrees F). Add to flour. Beat at low 1/2 minute; 3 minutes on high. Stir in remaining 1 1/2 cups flour and oatmeal. Knead. Cover and let rise until double. Punch down and let rest 10 min. Shape into 24 sticks, 1/2 inch thick. Place on greased sheet. Let rise until double. Bake 375 degrees F, 20-25 minutes. While warm, brush with butter.