Recipes for breads, biscuits, and dinner rolls needed!?!
Answers:
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Sweet Biscuit Wreath
1/2 cup sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
1 (16!.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands)
1 egg
1 tablespoon water
1 cup powdered sugar, sifted
1/4 cup maple syrup
Preheat oven to 350 degrees F!.
On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath!. Turn the parchment over and use to line your baking sheet!. Set aside!.
In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside!.
Open can of biscuits and separate into individual biscuits!.
Sprinkle a rolling surface with some of the sugar-spice mixture!. One at a time, press each biscuit into the bowl of sugar-spice mixture!. Roll each biscuit on sugared surface to a 5-inch diameter!. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps!. Position leaves overlapping around the circle drawn on parchment!. Set aside!.
Lightly beat egg with 1 tablespoon of water!. Using a pastry brush, paint egg wash between the leaves where they overlap!.
Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths!.
Bake in preheated oven for 14 to 17 minutes!. Remove from oven and cool completely before moving!.
While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth!. Cover and set aside!.
Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation!.
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Flaky Biscuits
INGREDIENTS:
1 (!.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening
DIRECTIONS:
In a small bowl, dissolve yeast in warm water!. Let stand until creamy, about 5 minutes!. Add buttermilk to yeast mixture, and set aside!.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt!. Cut in shortening with a pastry blender until mixture resembles coarse meal!. Stir in yeast mixture until dry ingredients are moistened!. Turn dough out onto a floured surface, and knead 4 or 5 times!.
On a lightly floured surface, roll dough to 1/2 inch thickness!. Cut out biscuits with a 2 1/2 inch round cutter!. Place on lightly greased baking sheets, barely touching each other!. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size!. Preheat oven to 425 degrees F (220 degrees C)!.
Bake in preheated oven for 10 to 12 minutes, or until browned!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Mayonnaise Biscuits
This is a simple but tasty biscuit recipe!. You don't taste the mayo, but it gives the biscuits a light and fluffy texture!. For rolled and cut biscuits, use just enough milk to hold it together!."
Original recipe yield: 1 dozen biscuits!.
INGREDIENTS:
2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C)!.
In a large bowl, stir together flour, milk, and mayonnaise until just blended!. Drop by spoonfuls onto lightly greased baking sheets!.
Bake for 12 minutes in the preheated oven, or until golden brown
===============
Traditional Southern Biscuits
2 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Salt
2 tb Butter; cold
1/2 c Solid vegetable shortening;
-cold
1 c Milk
Preheat the oven to 400 degrees F!.
In a large mixing bowl, combine the flour, baking powder and salt!. Mix
well!. Add 1 tablespoon of the cold butter and the cold shortening and work
it into the dry ingredients, using your hands, until the mixture resembles
coarse crumbs!. Stir in the milk!. The dough will be sticky!.
Dust your work surface with some flour!. Turn the dough onto the floured
surface!. Gently fold each side toward the center!. Pick up the dough and
dust the work surface with additional flour!. Return the dough to the
floured surface and fold each side towards the center again!. Turn the dough
over and press it out to 1-inch thickness!. Cut the biscuits, straight down,
do not twist the cutter, with a 2 1/4-inch round cookie cutter!. Melt the
remaining tablespoon of butter and add to a 10-inch round cake pan!. Place
the biscuits in the pan, turning once (to coat both sides with butter),
about 1/4-inch apart!. Let the biscuits rest for 15 minutes before baking!.
Bake until golden brown, about 15 minutes!.
Raised Sesame Seed Rolls
1 pk Active dry yeast
2 tb Warm; (110 f) water
3/4 c Buttermilk
2 c All-purpose flour
2 tb Sugar
1/2 ts Salt
1/2 c Butter or margarine
1 lg Egg white
1/2 c Sesame seed
Instructions:
In a bowl, dissolve yeast in water, about 5 minutes!. Stir in buttermilk!. In
a large bowl, combine flour, sugar, and salt!. With a pastry blender, cut in
but- ter until fine crumbs form!. Stir in but- termilk mixture; gather into
a ball!. On a lightly floured board, knead dough until smooth, about 15
turns!. Re- flour board and pat dough into a 6- inch square!. Cut into 9
equal pieces!. In a small bowl, beat white to blend!. Dip top and bottom of
each biscuit in white, then in sesame, to coat!. Place slightly apart in a
buttered 9-inch- square baking pan!. Cover; let rise in a warm place until
double, about 45 minutes!. Bake in a 425F oven until deep golden, 18 to 20
minutes!. Cool on a rack at least 15 minutesWww@FoodAQ@Com
Sweet Biscuit Wreath
1/2 cup sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
1 (16!.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands)
1 egg
1 tablespoon water
1 cup powdered sugar, sifted
1/4 cup maple syrup
Preheat oven to 350 degrees F!.
On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath!. Turn the parchment over and use to line your baking sheet!. Set aside!.
In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside!.
Open can of biscuits and separate into individual biscuits!.
Sprinkle a rolling surface with some of the sugar-spice mixture!. One at a time, press each biscuit into the bowl of sugar-spice mixture!. Roll each biscuit on sugared surface to a 5-inch diameter!. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps!. Position leaves overlapping around the circle drawn on parchment!. Set aside!.
Lightly beat egg with 1 tablespoon of water!. Using a pastry brush, paint egg wash between the leaves where they overlap!.
Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths!.
Bake in preheated oven for 14 to 17 minutes!. Remove from oven and cool completely before moving!.
While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth!. Cover and set aside!.
Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation!.
----------------
Flaky Biscuits
INGREDIENTS:
1 (!.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
5 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons white sugar
3/4 cup shortening
DIRECTIONS:
In a small bowl, dissolve yeast in warm water!. Let stand until creamy, about 5 minutes!. Add buttermilk to yeast mixture, and set aside!.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt!. Cut in shortening with a pastry blender until mixture resembles coarse meal!. Stir in yeast mixture until dry ingredients are moistened!. Turn dough out onto a floured surface, and knead 4 or 5 times!.
On a lightly floured surface, roll dough to 1/2 inch thickness!. Cut out biscuits with a 2 1/2 inch round cutter!. Place on lightly greased baking sheets, barely touching each other!. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size!. Preheat oven to 425 degrees F (220 degrees C)!.
Bake in preheated oven for 10 to 12 minutes, or until browned!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Mayonnaise Biscuits
This is a simple but tasty biscuit recipe!. You don't taste the mayo, but it gives the biscuits a light and fluffy texture!. For rolled and cut biscuits, use just enough milk to hold it together!."
Original recipe yield: 1 dozen biscuits!.
INGREDIENTS:
2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C)!.
In a large bowl, stir together flour, milk, and mayonnaise until just blended!. Drop by spoonfuls onto lightly greased baking sheets!.
Bake for 12 minutes in the preheated oven, or until golden brown
===============
Traditional Southern Biscuits
2 c All-purpose flour
1 1/2 ts Baking powder
1 1/2 ts Salt
2 tb Butter; cold
1/2 c Solid vegetable shortening;
-cold
1 c Milk
Preheat the oven to 400 degrees F!.
In a large mixing bowl, combine the flour, baking powder and salt!. Mix
well!. Add 1 tablespoon of the cold butter and the cold shortening and work
it into the dry ingredients, using your hands, until the mixture resembles
coarse crumbs!. Stir in the milk!. The dough will be sticky!.
Dust your work surface with some flour!. Turn the dough onto the floured
surface!. Gently fold each side toward the center!. Pick up the dough and
dust the work surface with additional flour!. Return the dough to the
floured surface and fold each side towards the center again!. Turn the dough
over and press it out to 1-inch thickness!. Cut the biscuits, straight down,
do not twist the cutter, with a 2 1/4-inch round cookie cutter!. Melt the
remaining tablespoon of butter and add to a 10-inch round cake pan!. Place
the biscuits in the pan, turning once (to coat both sides with butter),
about 1/4-inch apart!. Let the biscuits rest for 15 minutes before baking!.
Bake until golden brown, about 15 minutes!.
Raised Sesame Seed Rolls
1 pk Active dry yeast
2 tb Warm; (110 f) water
3/4 c Buttermilk
2 c All-purpose flour
2 tb Sugar
1/2 ts Salt
1/2 c Butter or margarine
1 lg Egg white
1/2 c Sesame seed
Instructions:
In a bowl, dissolve yeast in water, about 5 minutes!. Stir in buttermilk!. In
a large bowl, combine flour, sugar, and salt!. With a pastry blender, cut in
but- ter until fine crumbs form!. Stir in but- termilk mixture; gather into
a ball!. On a lightly floured board, knead dough until smooth, about 15
turns!. Re- flour board and pat dough into a 6- inch square!. Cut into 9
equal pieces!. In a small bowl, beat white to blend!. Dip top and bottom of
each biscuit in white, then in sesame, to coat!. Place slightly apart in a
buttered 9-inch- square baking pan!. Cover; let rise in a warm place until
double, about 45 minutes!. Bake in a 425F oven until deep golden, 18 to 20
minutes!. Cool on a rack at least 15 minutesWww@FoodAQ@Com
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You can find anything you want on this site!.Www@FoodAQ@Com
try going to Southerin Living !.com they will have anything you need and yes you can print them outWww@FoodAQ@Com