Buttermilk Biscuits

 Delicious and flaky! We love to eat these biscuits with sausage gravy and a fried egg on top.

-Baker Bettie

240 grams (2 cups) all-purpose flour

10 grams (1 tablespoon) baking powder

¼ teaspoon baking soda

6 grams (1 ¼ teaspoons) kosher salt

85 grams (6 tablespoons) unsalted butter, lard, or shortening, cold

240 grams (1 cup, 240 milliliters) buttermilk, cold, *see note for substitution

 

Line a sheet pan with parchment paper or a silicone baking mat. 

Measure out all ingredients. Keep the buttermilk and butter (or lard or shortening) cold in the refrigerator.

 

In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (10 grams, 1 tablespoon), baking soda (¼ teaspoon), and salt (1 ¼ teaspoons).

 

Add the cold butter, lard, or shortening (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.

 

Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky. 

 

Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.  

 

Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.

 

Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits. 

 

Place the biscuits on a parchment-lined baking sheet with the edges touching so they will rise up against each other. 

 

As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat. 

Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.

 

Brush biscuits with melted butter and sprinkle with flaky salt if desired.

 

Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days. Alternatively, you can freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.

Mel's Perfect Cinnamon Rolls

 -Mel's Kitchen Cafe

Rolls:

4 cups milk (see note)

1 cup (227 g) salted butter

1 cup (212 g) sugar

2 ½ teaspoons salt

1 ¾ tablespoons instant yeast (see note)

4 large eggs

11-13 cups unbleached all-purpose flour

 

Filling:

1 cup (227 g) salted butter

2 cups (424 g) lightly packed brown sugar

2 tablespoons ground cinnamon

 

Frosting:

8 ounces (227 g) cream cheese, softened

½ cup (113 g) salted butter, softened

1 teaspoon vanilla

Pinch of salt

2 pounds powdered sugar (7 ½ cups)

 Cream or milk for consistency

 

For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers – it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).

 

Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.

 

Add the yeast and eggs and mix until combined.

 

Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.

 

Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.

 

Divide the dough in half. Roll each portion of dough (it’s soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.

 

Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.

 

Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls – twelve cinnamon rolls total. Repeat this with the other roll – you’ll have 24 cinnamon rolls total.

 

Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.

 

Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.

 

Bake the rolls for about 30-35 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.

 

For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, and salt and mix until combined.

 

Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.

 

Spread the cinnamon rolls with frosting.

 

To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it’s easier than it seems – it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.

Jalapeño Cheese Bread

 -Away from the box

4 ¼ cups bread flour

1 Tbsp active dry yeast

1 ½ cups + 2 Tbsp warm water

4 tsp granulated sugar

1 Tbsp. salt

3 Tbsp olive oil

4 cups cheddar cheese, freshly shredded

4 jalapenos, cored, seeded & chopped

 

In a small bowl, place the water, sugar and yeast, mix well. Set aside for 5-10 minutes for the yeast to develop.

 

In a separate bowl, combine the bread flour and salt.

 

In a stand mixer fitted with the dough hook, add the water, yeast and sugar mixture and mix on low. Slowly add the flour until it forms a shaggy dough and pour in the oil. Turn the mixer to medium-high and let it knead the dough for about 10 minutes, until smooth and elastic.

 

Let the dough rise in a greased bowl, covered with oil-brushed cling wrap and a kitchen towel, for about 1 – 1/2 hours until doubled in size.

 

Divide the dough in half. Turn 1/2 out onto a floured work surface and roll into a rectangle about 12″ x 14″. Top with the shredded cheese and the chopped jalapenos. Roll the dough up, like a jelly roll cake or cinnamon rolls. Cut the dough in the middle (giving you two roughly 7″ rolls), then insert a pair of kitchen shears in the center and cut through the top two layers (or so), exposing the cheese and jalapenos inside.

 

Place both rolls side by side and twist together, like a braid and place in a greased and parchment lined loaf pan. Cover with oil-brushed cling wrap and a kitchen towel and let rise again, another hour.

 

Repeat process with 2^nd half of the dough for the 2^nd loaf

 

Preheat the oven to 375°F and bake, topping with more cheese if desired, for 25-30 minutes until golden brown.

 

Let cool 10 minutes before turning out onto a wire rack and cooling completely, at least 30 minutes. Slice and enjoy!

Perfect White Bread

 -Norma Arnett

6 cups warm water

1 cup sugar

1/2 cup powdered milk

3 Tbs yeast

1/2 cup vegetable oil

1 rounded Tbs salt

5 lbs bread flour

 

Pour 6 cups warm water into Bosch. Add sugar and yeast. When the bubbling begins add remaining ingredients and mix for 5 minutes. Let rise to double. (About an hour) Punch down and form 6 loaves. (or 4 large). Place in sprayed pans. Let rise to 1/2 in above the pan and bake at 400 degrees for 25 mins. Remove from pans, rub top crust with butter, and allow to cool completely.

Sourdough Bread using starter

During the COVID quarantine, Brandon and I enjoyed watching the Bread Ahead Instagram live videos. Brandon was really interested in the sourdough bread, so we started growing a starter that we named "Quarantina." Once Quarantina was live and well, we started trying to make loaves. The first couple attempts were not that great, but Brandon has been making a loaf every week or so for over a year and makes consistently delicious bread every time and now uses the starter for pizza dough, English muffins and foccacia.

Take starter out of the refrigerator.

Add:     75 grams water

            75 grams bread flour

Stir, and leave on counter for 2-3 hours or until bubbly and active.

 

In a bowl, add:

            350 grams water

            150 grams active starter

Stir, then add:

            500 grams bread flour

            11 grams sea salt

 

Using rubber scraper, fold and turn until all flour is moistened. Cover bowl with a plate and let rest on the counter for 1 hour.

 

Do an envelope fold and cover to rest another 30 minutes-1 hour.

 

Repeat envelope fold, cover, and put in refrigerator until ready to use, at least 12 hours. 

 

Remove bowl from refrigerator, scrape dough out onto an olive-oiled surface. Dimple and envelope fold. Return to bowl, cover, and let rest 30-45 minutes or until room temperature.

 

Smooth and form into tight boule shape and place top down into floured banneton. Cover with tea towel and let rise until 1 ½ times size, about 2-3 hours. When bread has risen, place Dutch oven in the oven and turn on to 475°.

 

When oven is fully preheated, gently turn dough out onto olive-oiled surface. Score and drop into preheated Dutch oven with lid on. Cover and bake for 25 minutes. Then remove Dutch oven lid, turn oven down to 325°and continue baking for 15-20 minutes until golden brown. 

 

Remove from Dutch oven immediately and cool on rack.

Hot Cross Buns

I've never made hot cross buns before, so this was a bit of a learning experience. I tried to different recipes and this was definitely the winner. I made my own mixed peel, but I think you could easily omit it and just use the zest.

-Paul Hollywood

300 ml/10fl oz. whole milk
500 g/1 lb. 2 oz. bread flour
75g/ 2 ½ oz. caster sugar
1 tsp. salt
7g fast-action yeast
50g/ 1 ¾ oz. butter
1 egg, beaten
150g/ 5oz sultanas/raisins
80g/ 3 oz. mixed peel
1 apple, cored and chopped
2 oranges, zest only
2 tsp. ground cinnamon
oil for greasing the bowl

For the cross:
75g / 2 ½ oz plain flour, plus extra for dusting

For the glaze:
3 Tbsp. apricot jam

Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.

Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.

Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.

Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.

Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.

Heat oven to 420-4255 F.

For the cross, mis the flour with about 5 Tbsp water in a small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.

Bake for 20-25 minutes on the middle shelf in the oven, or until golden brown.

Gently heat the apricot jam to melt, then save to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave too cool. Gently rip the buns apart to serve, revealing temptingly soft edges.

Burger Buns

If you have the time, these buns are delicious and so much better than you can buy at the store. Light & delicious!

-King Arthur Flour

¾ cup lukewarm water
2 Tbsp. butter, room temperature
1 large egg
3 to 3 ½ cups flour
¼ cup sugar
1 ¼ tsp. salt
1 Tbsp. instant yeast

3 Tbsp melted butter

Mix and knead all of the dough ingredients - by hand, mixer, or bread machine - to make a soft, smooth dough.

Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

Gently deflate the dough, and divide it into 3 oz pieces. Shape each piece into a round ball and then flatten. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

Brush the buns with about half of the melted butter.

Bake the buns in a preheated 375 degree oven for 15-18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

Cool the buns on a rack.

The 'Best Biscuits'

Brandon and I enjoyed some great biscuits on our trip to Portland and have been looking for a great biscuit recipe to recreate the deliciousness of Pine State and Jim & Patty's. I think this recipe comes pretty close! Lots of butter and sour cream makes everything better, right? Makes 12 large biscuits.

-Your Homebased Mom

4 C flour

2 Tbsp baking powder

1½ tsp salt

1 tsp sugar

½ tsp soda

½ C butter

16oz sour cream

3-5 tsp water

Melted butter

Combine dry ingredients in a bowl or your food processor. If using food processor, pulse until butter is small and well-blended pieces or cut in butter by hand using a pastry cutter

Add in the sour cream and water and mix well

Pulse again until well mixed

Add more water if it is too dry (just a little at a time.)

Knead a few times on the counter and roll out to 1 inch thick

Use a biscuit cutter to cut or dip a drinking glass into flour and cut

Freeze individually on a cookie sheet

After they are frozen, place in a freezer bag to store, use as needed

Place on an ungreased cookie sheet

Bake at 400 for 15-17 minutes or until top is golden

Twice during the baking process baste the tops of the biscuits with melted butter

Soft Dinner Rolls

The best rolls ever!

-The Stay at Home Chef

2 cups warm milk

2 tablespoons instant dry yeast

¼ cup white granulated sugar

2 teaspoons salt

6 tablespoons salted butter, softened

2 large eggs

6 cups all-purpose flour

1 tablespoon melted butter

In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.

Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range.

Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.

Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.

Lightly grease a baking sheet. Punch down the dough and form into 24 rolls (2.3-2.4 oz each). Place on the greased baking sheet in six rows of four.

Cover and let rise 1 hour. Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.

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Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.

Soft Breadsticks

My 10-year-old son loves breadsticks. He's been helping me try out new recipes and we finally found a winner!

-Food.com, modified

1 cup warm water

2 ½ teaspoons yeast

3 tablespoons brown sugar

1 teaspoon salt

1⁄4 cup oil

3 cups bread flour

Make dough using your favorite method- bread machine, mixer or by hand. Let rise for 1 hour.

Measure out 2 oz. portions and roll into 8-inch lengths.

Place on Silpat and let rise for at about 20 minutes or until risen and puffy. Bake at 375 for 10-15 minutes.

Brush with butter and sprinkle with garlic salt and parmesan cheese.

Sopaipillas

Sopaipillas and a bowl of chile beans are comfort food and always reminds me of home. There's nothing better than a sopaipilla served hot with butter and honey!

-Aunt Deborah

2 cups flour
½ tsp. salt
2 ½ tsp. baking powder
2 Tbsp. shortening
¾ cup warm water
cooking oil

Sift flour, salt and baking powder. Cut in shortening; add water and knead. Add more flour if necessary. Let dough stand 30 minutes before rolling. Do not let stand longer. Roll on slightly floured board til ¼-inch thick; cut in diamond-shaped pieces. Using a 1 quart saucepan with two inches oil, fry in deep fat 390-400 degrees on thermometer. Turn at once to puff evenly and brown on both sides. Because the sopaipillas brown so quickly, cook only one at a time. The high sides of the pan help lessen the splattering. Drain. Serve hot with butter and honey on the side.

Cranberry Orange Pound Cake

I had a sample at Kneaders the other day and thought I'd try finding a recipe to recreate the yumminess. I tried several different recipes and this one comes pretty close! I used my new Demarle at Home charlotte mold - easy and I didn't have to worry about them sticking to my pans. YAY! I used a large ice cream scoop to divide the batter and did have a little left, so I baked that in a mini loaf pan.

-Modified from Sophistamom

1 stick unsalted butter, at room temperature


4 oz. cream cheese, at room temperature


¾ cup sugar


zest of 1 orange

2 eggs


3 drops orange essential oil + 1 tsp. orange juice or 1 tsp. orange juice concentrate

1 cups unbleached all-purpose flour (use bread flour or Better for Bread flour if at high altitude)


¾ teaspoons baking powder


¾ teaspoons salt


1 cups fresh or frozen cranberries, roughly chopped or ¾ cup dried cranberries:

Place ¾ cup dried cranberries in a small bowl and pour boiling water over to cover. Let the cranberries hydrate for about 15 minutes. Drain and pat dry

1. Preheat oven to 350ºF. Place Demarle at Home charlotte mold on perforated baking sheet or butter and flour a medium size loaf pan, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, cream cheese, and sugar. When mixer is light in color and fluffy, add in zest. With mixer on low, add in eggs, one at a time, incorporating well after each addition. Stir in orange oil.

2. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just incorporated. Fold in cranberries. Using a large ice cream scoop, divide batter into charlotte molds or pour into prepared loaf pan. Bake charlotte cakes for 25 minutes or loaf pan for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, remove cakes from pans, and let cool on the wire rack. While still warm, drizzle with orange glaze (recipe follows). Serve warm or at room temperature.

Orange Glaze

3/4 cup confectioner’s sugar


1 tablespoon melted butter


zest of 1 orange


2 tablespoons freshly squeezed orange juice

Whisk all ingredients together in a small bowl. Add more juice or sugar to achieve desired consistency.