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Buttery Buttermilk Biscuits

1-29-12 009I made this Saturday morning because I had a craving for biscuits and honey and was too lazy to drive to Bob Evans….they were so good I made another batch Sunday morning!

Ingredients

2 1/4 cups all purpose flour
1 tbsp baking powder
2 tsp sugar
1 tsp baking soda
1 tsp salt
1 stick of butter-very cold cut into small pieces
1 cup of buttermilk

Preheat oven to 450
Whisk together flour, baking powder, sugar, baking soda an salt. Cut in the butter with pastry cutter or finger or fork…I find pastry cutter works best. Keep working the butter until it resembles coarse cornmeal. Using a spatula fold in the buttermilk until moistened.

Flour a work surface and hands, turn dough our and kneed lightly 3 or 4 times. Pat dough into 6 inch square and cut with your prefered size of biscuit cutter…I used large!

Place on greased pan and bake for about 10 to 12 minutes.
I always serve warm and prefer mine with honey!

Enjoy!!!!

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Skillet Cornbread with Creamed Corn

I am addicted to trying new skillet cornbread recipes, but I think this one is going to be the go to! The sharp cheddar just gives it something!

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Ingredients
1/2 cup vegetable oil
additional 1/4 cup of oil for the skillet
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp cheddar

Preheat oven to 375 degrees F. Generously season a cast iron skillet with 1/4 cup vegetable oil, can use less. Preheat the pan either in the oven

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes.

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Country Bread and Cinnamon Swirl Bread

December and January 046

Love this, only have to kneed once and I get 2 loaves, on Cinn Swirl and one Country. Nothing is better then fresh baked bread!

Ingredients

6 to 7 cups Bread flour
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
2 packages regular or quick active dry yeast (4 1/2 teaspoons)
2 1/4 cups very warm water
2 tablespoons butter or margarine, melted to brush on top

1.  Activate the Yeast
2.  Stir 3 1/2 Cups of flour, sugar, salt, shortening and yeast in mixing bowl. Add the warm water and beat with electric mixer for 1 minute, scrap the bowl as needed. Add 3 1/2 cups of four gradually until dough is easily handled. I use to turn the dough out and kneed but now I use my dough hook to kneed the bread as I add the other 3 cups or so. I kneed in the mixer for about 5 minutes until dough is not too taky and then kneed by hand. The dough should be soft and springy when done. Place the dough in a greased bowl and cover with a towel or plastic wrap for about an hour and half until it doubles in size.

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3.  Split the dough in half after it has risen. Shape dough into rectangles. For the Country loaf just roll up and seal off edges and place in greased loaf pan.

4.  For the Cinn Swirl mix 1/4 cup sugar and 1/2 tbsp together and spread over the rectangle. Sprinkle a little water over this. Roll the bread up and place in a second loaf pan.

5.  Let both rise a second time for about an hour. Bake in 400 degree over for 20-25 minutes. When you remove from oven brush with melted butter. Turn loafs out after about 5 minutes of cooling.

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Buttermilk Cheddar Biscuits

I believe everything is better with Buttermilk! These are my all time favorite biscuits combined from a few recipes.

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Ingredients
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp salt
1 cup buttermilk chilled
8 tbsp butter melted
1 cup finely shredded Sharp Cheddar Cheese

Heat oven to 475 degrees
Line baking sheets with parchment paper

In a large bowl whisk together dry ingredients and cheese. Stir melted butter into buttermilk until it forms small clumps. Stir buttermilk mixture into dry ingredients just until incorporated.
Scoop large mounds and drop onto baking sheet. Bake until golden brown about 12 minutes. Remove and brush with melted butter.

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