Tag Archives: Bread

Cranberry Orange Almond Bread

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Hey y’all.

I know. It’s been like a month since my last post. I didn’t mean to let this much time go by, but there’s been a lot going on.

Long story short, we made another move. Not as far as the one before, this time only from Norcal to SoCal.

But moving anywhere is tedious, time consuming and stressful. Then after the move comes the ‘settling in’ period to the new place and location.  I meant to set aside some time for blogging during that time, but it didn’t work out that way.

If I’m being perfectly honest, with the way my life and schedule is going to adjust while we we’re here, my blogging and posting might become less frequent. I hope that it doesn’t, but should it come to that I’m still going to aim for doing at least one post a month. Knock on wood.

But anyway, let’s just get to today’s recipe, which is kinda apropos for the subject matter of not having a whole lot of time to get something done, but still wanting/needing for it to be. Quick bread was one of the first things I learned how to bake. It’s a great place to start for someone interested in baking bread who’s still scared of yeast. The reason is written right in the name itself; baking powder and egg takes the place of the leavening agent and cut down on the overall labor and bake time.

Most people’s exposure to quick bread comes through either banana bread or zucchini bread, as those tend to be the most popular. There are endless possibilities to the flavors and ingredients you can use though, some of which I’ve already shared on the blog. Today’s recipe takes one of my favorite flavor combos to bake with in general, and puts it into quick bread.

I was making brinner for us one day and didn’t feel like the added labor of pancakes, waffles or biscuits. I also didn’t have a whole lot of time. My solution was to make a quick bread using some spare ingredients I already had lying around the kitchen.  The cranberry and orange of course go together great, but the almond extract is actually my favorite ingredient in this loaf: it gives that subtle but present ‘bakery flavor’ that just can’t be duplicated any other way. The loaf also isn’t too sweet. I took a piece or two, toasted and smeared them with butter. It’s delicious.

It’s quick, it’s easy, it tastes great. What more do you really need to know?

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Cranberry Orange Almond Bread

Recipe Adapted from Taste of Home

Ingredients

  • 3 cups all purpose flour
  • 1/4 cup white sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • zest of 1 orange
  • 1 large egg
  • 1 cup milk
  • 1/3 cup canola or vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

 

Directions

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 inch loaf pan.

In a large bowl combine the flour, sugar, baking powder and salt. Stir in the dried cranberries and orange zest.

In a small bowl combine the egg with the milk, oil and extracts.

Add the wet ingredients to the dry ones, stirring just until combined.

Pour the batter into the loaf pan. Sprinkle the top with white sugar.

Place on a sheet pan and bake on the middle rack of the oven until a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool in pan for about 10 minutes before turning out to cool completely on a wire rack.

Linking up to Fiesta Friday #292, co-hosted this week by Ai @ Ai Made It For You.

 

Cornmeal Garlic Herb Bread

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My mom once gave me some pretty sage advice about cooking:

Practice, study and get comfortable with a recipe, then do whatever you want to it in order to “make it your own”.

They’re words that I now regularly not only cook, but also bake by when I can.

You want to know what the best part of knowing how to bake bread is?

I mean, apart from being able to eat it afterwards. Nothing tops that.

Once you become comfortable with a particular dough recipe, you can do pretty much ANYTHING you want to do with it.

Remember: baking is essentially, a scientific experiment/reaction of ingredients. So long as the key components get included and mixed together in the proper order and technique, there are certain recipes that will allow for variation and addition of a ‘personal flair’.

Bread dough is one of them. So long as your yeast is proofed, all your ingredients are there, your dough is smooth and given enough time to rest, then you can do practically anything you want to it after that first rise.

You can lump it all together into one, throw it in a loaf pan and bake one standard bread loaf. You can shape it into individual dinner rolls or buns. You can fill it with stuff. You can twist, braid, wrap, sculpt–seriously, just about anything you want or could think of.

That’s really kinda what we’re doing here today.

I first used this bread recipe to make standard, simple round cornmeal dinner rolls. Then, when I got more comfortable to it, I umped the ante with the recipe to shape them into pretty flower buns. This third iteration has me shaping it entirely differently, and filling it with a delicious herb butter that I made from scratch.

Don’t be intimidated by the finished product: I promise that it isn’t as nearly complicated to make as it looks. And like the first two versions, it’s really delicious.

Cornmeal Garlic Herb Bread

Recipe Adapted from a Previous Recipe by Jess@Cooking is My Sport

Ingredients

  • 2 cups whole milk
  • 1/2 cup sugar, plus 1 tablespoon, divided
  • 1/2 cup butter, cubed
  • 1/3 cup cornmeal
  • 1 1/4 teaspoon salt
  • 1 pkg (1/4 oz) active dry yeast (That’s 2 1/4 teaspoons)
  • 1/4 cup warm water (110°-115°)
  • 2 eggs
  • 4-5 cups all-purpose flour

For Herb Butter

  • 1/2 cup (1 stick) of unsalted butter, softened
  • About 1 heaping tablespoon  of your blend of favorite herbs, finely chopped (I used rosemary and thyme, but basil, parsley, or chives are also great options as well)
  • 2-3 finely minced garlic cloves (depends on your taste for garlic)
  • A pinch of both salt and pepper

 

Directions

Combine the milk, cornmeal, butter or margarine, 1/2 cup sugar, and salt in medium saucepan. Warm over medium heat, stirring with a wooden spoon and allowing to cook until the mixture is slightly thickened. Add 1/2 cup water and mix well. Set aside to cool.

Soften active dry yeast in warm water (110 degrees F). Sprinkle the 1 tbsp of sugar on top and allow to sit for 10 minutes or until yeast is frothy and activated.

Combine cornmeal mixture, yeast, and 2 well-beaten eggs together in the bowl of a standing mixer, using the paddle attachment to combine together.

Then, using the dough hook attachment, add 1 cup of flour, mixing to combine completely. Continue to add the flour in about 1 cup increments, just until the dough begins to come together around the hook. (You may not need to use all the flour, this is dependent upon the time of year and your location).

Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour..

Place the dough in another greased bowl, turning once to grease surface. Cover with a layer of plastic wrap, then a damp kitchen towel. Place in a warm place for about an hour.

Meanwhile make the Herb Butter: Combine all of the ingredients together and stir briskly with a fork until it is smooth and easy to spread. Set aside until bread has finished rising.

Generously grease a 9 inch square or circle cake pan or general baking pan.

Sprinkle flour on your clean work surface and turn out the dough. Roll out the dough to a rectangle, around roughly 10 inches wide and 12 or more inches long.

Use a spatula to spread the herb butter generously and evenly over the dough, leaving about 1 inch of open space around the edges.

Starting from the shortest end closes to you, carefully roll the dough into a log. If any filling falls out, just tuck it back in. If the dough sticks to the counter, use a bench scraper to gently pry it up. When done rolling, pinch the dough to seal it closed. Dip a very sharp knife in water and gently, but swiftly, slice the log down its entire length, creating two halves with lots of layers (kitchen shears will work for this too.)

Turn the halves so that the layers are facing up. Press the two halves together at the top, then twist the halves around each other, creating a spiral. Press the halves together again at the bottom. Wrap the braid into a round, courounne shaped loaf.

 Carefully lift the loaf into the center of the greased cake pan.

Cover it with plastic wrap and a damp kitchen towel and allow it to rest until puffy and risen, about 45 minutes.

Preheat the oven to 375 degrees Fahrenheit.

Spray the top of the loaf with cooking spray. Place it on top of a sheet pan and bake on the middle rack of the oven, about 45-50 minutes, covering with foil if it browns too quickly.

(Bread is done at an inner temp of 195-200 degrees Fahrenheit, and because this loaf has so many layers, I HIGHLY recommend using an instant read thermometer to gauge when it’s done.)

Sharing at Fiesta Friday #282 cohosted this week by Angie and Antonia @ Zoale.com.

Pecan Praline Cream Cheese King Cake

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Laissez le bon temps rouler, everyone.

That’s French for “Let the Good Times Roll.” It’s a phrase that gets thrown around a lot at this time of year, as it’s usually the time for Mardi Gras. I have never been to a Mardi Gras celebration. Unfortunately, I’ve never even been to Louisiana. I do really like Cajun food, though. For now I guess that’s as close as I’m going to get.

Gumbo, jambalya, beignets, and pecan pralines are just a few of the things that come to mind when it comes to Mardi Gras food, or Cajun food itself. There’s also a little dessert called King Cake that gets associated with both, and will be the focus of today’s post. It may be called a ‘Cake’, but I prefer to think of King Cake as a very enriched delicious sweet bread that’s filled with delicious sweet stuff.

The fillings can range from cinnamon sugar and pecans, cream cheese, marzipan, or fruit. The most common is cinnamon sugar with pecans. The top of the cake is drizzled with a thin glaze or icing, then showered in purple, green and yellow sprinkles–the common colors of Mardi Gras. Most King Cakes are filled with a small plastic baby to signify the Baby Jesus. The person who finds the ‘Baby King’ in their piece of cake is supposed to have a lucky year.

I made my first King Cake two years ago. I kept things simple, with a twist, and filled it with chocolate. I didn’t get around to making one last year, so I knew that going into this year I was going to be sure I didn’t make that mistake again. I did want to shake things up and make it a different way than I did before. I also wanted to do more than just a cinnamon sugar-pecan filling.

I have one complaint with a lot of the cinnamon sugar fillings in bread that both I’ve seen, and tried : the cinnamon sugar often ends up getting absorbed into the dough while baking, and by the time all is done, there’s not much of it left. I wanted this King Cake to be truly decadent and full of…filling by the time it was finished baking.

I found a recipe for a King Cake that does just that on LemonBaby.co. The filling in Amanda’s recipe is made from a mix of melted butter, cream cheese and brown sugar and toasted pecans. The dairy gets simmered together with the sugar until it forms a smooth sweet sticky spread, then the nuts get mixed in just before it all is slathered on the risen dough. Most King Cakes are shaped into rings, but for this one I choose to make a loose braid that I then wound into one big mass. Feel free to do whatever you like with this one in shaping.

Huge props to Amanda for this recipe. It was EXACTLY what I was looking for. The pecan praline filling doesn’t get absorbed by the dough at all during baking, and the cream cheese gives it a nice tang of flavor to counterbalance all the other sweetness that goes on in a King Cake. It would pair perfectly in the morning with a cup of coffee.

King Cake requires some time, but the effort is definitely more than worth it.

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Pecan Praline Cream Cheese King Cake

Recipe Courtesy of LemonBaby

Ingredients

For Dough

  • 3/4 cup warm milk
  • 3 teaspoons active dry yeast
  • 1/4 cup, plus 1 tablespoon granulated sugar
  • 1 stick of butter, melted and cooled
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1/4 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 whole egg
  • 1 tablespoon water

For Filling

  • 8 oz cream cheese, softened
  • 1 cup brown sugar (light or dark, doesn’t matter)
  • 1 stick butter, softened
  • 1 cup chopped, toasted pecans

For Icing

  • 2 cups powdered sugar
  • Milk
  • Purple, green and yellow sanding sugar or sprinkles

 

Directions

Pour the warm milk into a glass measuring bowl. Sprinkle the yeast on top, then sprinkle the one tablespoon of sugar on top of that. Allow to sit for 10 minutes until proofed and frothy.

Stir together the flour, cinnamon and salt in a medium size bowl and set aside.

Pour the yeast-water mixture into the bowl of a standing mixer fitted with the paddle attachment. Add the melted butter, egg yolks, and vanilla extract and mix on medium until combined.

Switch to the dough hook and add the flour mixture gradually, in about three increments, mixing on medium speed just until the dough begins to come together around the hook. Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour.

. (The dough is ready when you can stretch one piece of it out very thin, and it’s translucent enough to see through.)

Grease the bottom and sides of the mixing bowl and place the dough inside. Cover with plastic wrap and a damp kitchen towel and allow it to rest until doubled in size, 1 1/2 hours–2 hours.

Meanwhile, make the filling: in a medium saucepan, melt the butter with the cream cheese over medium heat. Stir in the brown sugar with a wire whisk. When the mixture starts to bubble, immediately remove from the heat and stir in the pecans. Set aside to cool completely.

When dough is finished rising, turn out onto a clean work surface and punch down to deflate air bubbles.

Roll the risen dough into a 10 x 20 inch rectangle on top of a piece of parchment paper. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. (This will probably get messy; it’s ok, just tuck in what you can of anything that falls out.)

Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together. Use the edges of the parchment paper to lift and transfer the cake to a large sheet pan (preferably one without sides). Cover with a piece of plastic wrap and a damp kitchen towel and allow to rise until puffy, about 45-50 minutes.

Preheat oven to 375 degrees Fahrenheit. Whisk the one egg together with the tablespoon of water in a small bowl and brush egg wash all over the top of the cake with a pastry brush.

Bake for 45-50 minutes until golden brown. (You may have to cover it with foil if it starts to brown too quickly.) Inner temp of the bread should be 200-205 Degrees Fahrenheit. Allow to cool completely on a wire rack.

To make icing, stir powdered sugar and a few tablespoons of milk at a time together in a bowl with a fork. Add enough of the milk until it reaches the consistency that you like. Use a fork to drizzle over the top of the King Cake. Sprinkle the purple, green and yellow sanding sugar on top in a pattern. Allow to sit for about one hour until the icing has dried.

Sharing at this week’s Fiesta Friday #264, co-hosted this week by Angie and Mollie @ Frugal Hausfrau.

Golden Sandwich Rolls

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I have a theory. I can’t prove it beyond question but, I just don’t think I’m wrong.

Theory: A lot of people are scared of baking because of poorly written recipes–especially poorly written recipes for bread.

I struggled a lot in some of my more advanced science classes in college, and I’ll always remember especially struggling when having to complete an experiment as part of the assignment in labs. The directions were almost never very detailed–at least, not detailed enough for me to understand them.

Baking is, essentially, a science experiment. A poorly written science experiment is most likely going to go poorly, especially when the person reading the directions is not familiar with the material. The order in which ingredients are added in a science experiment matters–the same is true with baking just about anything.

Adding the flour into a cake batter before the butter and sugar is creamed will result in a cake that has the texture of a rubber tire. Mixing an egg directly into hot milk (rather than tempering them first) will result in scrambled eggs instead of custard. Room temperature, unchilled chocolate chip cookie dough will result in cookies flat as pancakes, every time.

Baking directions need to be clear and concise, leaving very little room for interpretation because more often than not, there isn’t much room for it. I can’t tell you how many times I’ve read bread recipes (in cookbooks authored by very famous bakers, or on very popular websites, by the way) and seen them read something like this:

“Combine all ingredients together to make a smooth bread dough, and allow to rise.”

Like…what?

How is someone (who is not a baker) supposed to follow that?

Using yeast used to make me nervous too. In the beginning when I was first starting out learning how to bake, I too avoided bread recipes because when I read through a lot of the recipes, they just weren’t clear enough to where I felt comfortable enough to try. I get it guys.

Whenever I post a bread recipe on this blog, I try to ensure that it’s written as clearly and concisely as I can make it. I know that I do make some things that seem ‘advanced’, but I still want them to be accessible for people who aren’t used to baking and may want to try it out.

Today’s recipe is another where I tried to write it out to make baking with yeast incredibly easy. In fact, I’d go so far as to say, it’s nearly fail-proof. They’re a simple golden, rich sandwich roll that I think would be perfect for sliders, or breakfast sandwiches (which is how I’ve been enjoying them). Feel free to add fresh or dried herbs to give them added flavor. The crumb inside is soft and fluffy, yet also toasts very well. This is one experiment that I can guarantee won’t go wrong, and that you’ll be very happy that you tried it out.

Golden Sandwich Rolls

Recipe Adapted from Bernard Clayton’s New Complete Book of Breads

Ingredients

  • 1 1/2 cups warm water
  • 1/2 cup nonfat dry milk
  • 2 tablespoons sugar, divided
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried herbs of your choice
  • 3 teaspoons of dry active yeast
  • 2 tablespoons of softened butter
  • 2 eggs, room temperature and beaten
  • 5 1/2-6 cups of all purpose flour (you may not need it all depending on time of year and your location)
  • sesame seeds, optional

Directions

Place the warm water in a small bowl. Sprinkle the yeast on top of the water. Sprinkle one tablespoon of the sugar on top of the yeast. Allow it to sit for ten minutes, until proofed and frothy.

Pour the yeast-water mixture into the bowl of a standing mixer. Add the dry milk, remaining tablespoon of sugar, salt, pepper, dried herbs and beaten eggs. Use the paddle attachment to mix the ingredients until combined. Switch to the dough hook attachment and add the softened butter, mixing just until butter is absorbed (it’s okay if it looks a little curdled).

Add the flour in one cup increments, just until the dough begins to come together around the hook. Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour.

(The dough is ready when you can stretch one piece of it out very thin, and it’s translucent enough to see through.)

Grease the bottom and sides of the mixing bowl and place the dough inside. Cover with plastic wrap and a damp kitchen towel and allow it to rest until doubled in size, 1 1/2 hours.

Place two sheets of parchment paper onto two sheet pans. Turn dough out onto your clean work surface and punch down to deflate air bubbles. Divide it into 2 halves, keeping one half covered with plastic wrap while you work with the other.

Roll dough out into a rectangle that’s about 1/2 inch thick. Use a 2 1/2 inch cutter (square or circle, doesn’t matter) to cut out individual rolls. Place the rolls on the lined sheet pans. Repeat until you’ve used up all the dough. Cover both sheet pans of rolls with plastic wrap and damp kitchen towels. Allow to rest and rise until puffy and grown (they may not be doubled in size, but they should’ve grown at least a little) about 50-60 minutes.

Preheat the oven to 400 degrees Fahrenheit. Lightly spray the tops of the rolls with cooking spray and sprinkle the tops with sesame seeds. Bake on the middle rack of the oven for about 15-20 minutes (check them early, mine baked quickly).

Remove to a wire rack to let cool completely.

*Thump the bottoms of the rolls with your thumb and forefinger; a hollow sound means they’re done. Bread in general is finished at an inner temp of 195-200 degrees Fahrenheit.*

Sharing this post at Fiesta Friday #260, co-hosted this week by Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens.

Orange Cranberry Star Bread

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Apart from my first choice of being an extremely successful full-time writer, I think that my ideal job right now would be a paid internship in a bakery. I’m serious. I think it would be fun, and beneficial to my baking education.

It’s not that I think I’m a shabby baker. I know that I’m not. But as much as I love to bake, I still feel like there’s just so much more that I have to learn.

I’m not huge into food science, but I would very much like to learn about what ingredients and methods make certain bakes turn out the way that they do, and why. Sometimes I’ll have a baking disaster for what appears to be no good reason, even after I’ve followed the recipe down to the letter. It’d be nice to have the know-how to avoid that from happening. I’d also love to train under a baker whose specialty was breads. I’m not too bad at it now, but I’ve seen some UNBELIEVABLE shaped breads that come out of East European bakeries and they make want to get better at my shaping so badly.

Fortunately, today’s recipe features some bread shaping that’s pretty easy to do.

I made my first star bread two years ago for the last day of the 12 Days of Christmas back in 2016. I was thrilled, not only with how it turned out but how easy it was to create such a pretty and delicious loaf. I knew that I was going to want to try it again. Two years later, and here we are on the last day of the 12 Days of Christmas 2018, and I tried it again albeit with some minor changes.

I said back then that there were numerous possibilities for different fillings to experiment with on this bread, including fruit spread. For my second try I decided to take my own advice and put that to the test, where I used the recipe for my favorite cranberry sauce for the filling. I also added orange zest to the dough to give it extra flavor. I’ll be honest; I don’t think the shaping for this year’s star didn’t turn out as well as it did the first time around. It more resembles a snowflake to me than a star, but I do still think it’s a relatively pretty thing to look at. I do know one thing: it’s absolutely delicious.

Aaaaand, alrighty then. I guess that’s a wrap. I’d like to thank each and every one of you who’ve been following along with me for the 12 Days of Christmas series. A lot of work gets put into this and aside from loving to bake, I do also love being able to spread a little bit of holiday cheer on my chunk of webspace. If I can spread some into your homes by encouraging you to try anything I’ve made, it’s even more rewarding. Regardless of what or whether you celebrate or not, I hope you all have a wonderful, delicious holiday. I’ll list all of the recipes made for this years’ series one more time just in case you wanted to check them out. Merry Christmas & Happy Holidays to all!

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

DAY 9: ROSEMARY & THYME CRACKERS

DAY 10: SUGAR CRUNCH COOKIES

DAY 11: GINGERBREAD SPRITZ COOKIES

DAY 12: ORANGE CRANBERRY STAR BREAD

Cranberry Orange Star Bread

Recipe Adapted from King Arthur Flour

Ingredients

For Dough

  • 3/4 cup + 2 to 4 tablespoons lukewarm water
  • 2 cups all-purpose flour
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup nonfat dry milk
  • 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
  • 1 generous tablespoon of orange zest
  • 1 egg, beaten (for egg wash)

For Filling

  • About one generous 3/4 cup of your favorite cranberry sauce recipe, or any jam you like

Directions

In a medium size bowl combine the flour, orange zest, nonfat dry milk, potato flour or instant potato flakes and salt. Set aside.

In the bowl of a standing mixer combine the water and yeast. Sprinkle the sugar on top. Allow to rest for about 10 minutes, until frothy.

Using the whisk attachment mix in the butter. Switch to the dough attachment and gradually fold in the flour mixture, kneading until a smooth dough forms, about 10-12 minutes. Place the dough in a greased bowl, cover with plastic wrap and a damp towel. Allow to rest for 1– 1 1/2 hours until doubled in size.

Cut dough into four equal pieces. Shape each piece into a ball, cover them and let rest for 15 minutes.

On a lightly floured work surface, roll out 1 piece of the dough into a 10 inch circle. Place this circle on a piece of parchment and use a spatula to spread approximately 1/4 cup of cranberry sauce or jam on top of the dough. Spread it evenly and don’t lay it on too thick, leaving about 1 inch “jam-less” along the outside edge. Set the parchment nearby.

Take a second piece of the dough and repeat the process, placing on top of the completed disc. Repeat with the others, LEAVING THE TOP DISC BARE.

Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

Transfer the star on the parchment to a baking sheet. Cover the star with plastic wrap and a damp kitchen towel and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.

Sharing at this week’s Fiesta Friday #255, co-hosted by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

Cornmeal Biscuits and Honey Butter

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Hi, y’all. Sorry that it’s been a bit quiet around here for a while. I had company visiting and didn’t get around to getting up last week’s post. But things should be getting back to normal and on schedule now. I’ve got some recipes coming that I’m really excited to share in the coming week’s and today’s is one of them, so let’s just jump right into it.

Surprise!

Yet another biscuit post. You excited yet? You should be. Biscuits alone are exciting to me, but these especially since they feature one of my favorite ingredients to both bake and cook with: cornmeal.

I’ve said before that I have a mild obsession with cornmeal and the proof is in the amount of baked goods I’ve shared already on the blog. Take your pick, really. Cornbread. Yeast bread. Scones. Crackers. Some of it’s savory, some of it sweet. It’s a versatile ingredient and if you’re not familiar with it, allow me to strongly recommend you try to incorporate it into your baking routine. I think there are very few things that can’t be improved with a bit of cornmeal added to them.

I’ve shared a recipe for cornmeal biscuits on the blog before, but that one was also flavored with ginger and Chinese Five Spice to pair with some fried chicken that I also flavored with five spice. This time around, I decided to go with more ordinary, traditional flavors that would produce a biscuit that could go with any kind of meal.

So what’s the role that cornmeal plays in a biscuit? I’ve found that cornmeal (yellow cornmeal, that is) does two things to a biscuit: first it’s going to provide a contrast of texture that wouldn’t necessarily be in a biscuit made with just white flour. Don’t worry: it’s not at all going to be tough, but yellow cornmeal will make it slightly more grainy and chewy. Sounds weird, but I promise it’s marvelous. Second, yellow cornmeal has a natural savory flavor of its own. In the case of these biscuits, the cornmeal helps to further bring out the flavors of the salt and pepper in the dough.

Although these biscuits do lean on the savory side, I paired them with a smooth, honey butter spread that comes together in seconds. The butter brings a great balance between the savory & sweet of these biscuits as a dish and honestly, I could eat them all on their own without even needing to add them to a meal. If you try them yourself some time, you’ll understand why. Have a good week, everyone.

Sharing at this week’s Fiesta Friday #241, co-hosted this week by Zeba @ Food For The Soul and Debanita @ Canvassed Recipes.

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Cornmeal Biscuits and Honey Butter

Recipe Adapted from Country Living

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Ingredients

For Biscuits

  • 3 1/4 cups cake flour, spooned and level
  • 3/4 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking soda
  • 3/4 cup frozen butter
  • 1 1/2 cups buttermilk

For Honey Butter

  • 3/4 cup butter, softened
  • 1/4 cup honey

Directions

Preheat oven to 450 degrees Fahrenheit. Place a shallow pan of water on the bottom rack of the oven.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and pepper.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a 2 1/2-inch round cutter to cut biscuits, pressing and rolling the scraps together to make more biscuits two additional times. Discard the rest of the dough.  Place biscuits, slightly touching, on a baking sheet lined with parchment paper. Chill 15 minutes in the freezer.

Bake until golden brown, 15 to 20 minutes. (You may have to cover the biscuits with foil if they begin to brown too quickly.

For the Honey Butter: Use a fork to briskly stir the honey into the butter until it’s smooth. Store in the fridge.

Potato Herb Bubble Bread

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Filed under Breads

Everyone knows and agrees that (s)mashed potatoes are wonderful. At least, everyone should know and agree about that. I don’t know if I trust you if you don’t like (s)mashed potatoes. I threw in the ‘s’ because I prefer smashed potatoes with a bit of texture to the creamy mashed ones, but regardless of which one you like they’re all delicious.

There’s only one thing that’s not so great about (s)mashed potatoes….they don’t really make the best leftovers. Once they’ve sat in the fridge overnight, they seize up and become pasty and stiff. True, you can revive them with a little bit of milk and butter but eh…they’re probably not going to be as tasty as the day you first made them.

So, what DO you do with them?”

You could make fried/sauteed (s)mashed potato croquettes. You could make potato pancakes. You could make shepherd’s pie. You could waffle them. You can even be like me and make a ‘spread’ out of them for turkey sandwiches. (Try it sometime, it’s fantastic).

Or, if none of the above tickles your fancy, you can always bake bread.

That’s right, folks. You can take those leftover mashed potatoes and turn it into a yummy loaf of bread. It’s not magic, but the taste sure can give that impression. Curious about what adding the mashed potato does for the bread? The mashed potato acts as both a moisturizer and flavor enhancer. Interestingly enough, it will also make the dough lighter. I don’t completely understand how, but I’m no food scientist. I’m just a home cook and so long as it turns out a nice finished product, it’s fine by me.

Don’t feel restricted when it comes to shaping this bread. The recipe is flexible enough to where you could make one simple loaf with no frills, individual rolls, a braid, a round loaf in a cake pan–anything really. I took the idea of a previous post I did of Corn Bubble Bread and decided to go with it here too. The method is really simple: you divide the dough into tiny balls them layer them on top of each other in a tube pan. After the dough’s had it’s second rise and bakes off, the top forms a ‘bubble’ pattern.

If your mashed potatoes are a little stiff and/or pasty after sitting in the fridge, I would recommend thinning them out with a little bit of milk, just to make them easier to incorporate evenly throughout the dough. I also strongly suggest that they be seasoned ahead of time–this will help your bread come out tasting even better. Also, don’t be shy when it comes to adding your favorite herbs. Your efforts will be rewarded with a featherlight, chewy, savory loaf of bread that is pretty to look at, a treat to eat and simply PHENOMENAL when toasted.

Sharing at this week’s Fiesta Friday #238, co-hosted this week by Mollie @ The Frugal Hausfrau and Mikaela @ Iris and Honey.

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Potato Herb Bubble Bread

Recipe Adapted from King Arthur Flour

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Ingredients

  • 3/4 cup warm water
  • 3 teaspoon active dry yeast
  • 1/3 cup, plus 1 teaspoon sugar
  • 2 large eggs, beaten
  • 2 teaspoons salt
  • 6 tablespoons softened butter
  • 1 cup cold mashed potatoes (if they’re on the stiffer side, I recommend thinning them out with some milk. They don’t need to be soupy, this is just so that they’re easier to incorporate into the dough)
  • 2 heaping tablespoons of your favorite fresh herbs, finely minced (I used sage and thyme)
  • 4-4 1/2 cups all purpose flour

Directions

In a small bowl, pour the water. Sprinkle the yeast on top and sprinkle 1 teaspoon of the sugar on top of that. Allow to sit for 10 minutes, until proofed and frothy.

Whisk together the eggs and salt in a small bowl and set aside.

In the bowl of a standing mixer (or a large bowl) pour in the yeast mixture, remaining 1/3 cup of sugar, beaten eggs, softened butter, mashed potatoes and herbs. Use the paddle attachment (or use a wire whisk) and mix together until just combined. Switch to the dough hook (or use a wooden spoon) and gradually add in the flour, one cup at a time. It’s okay if the dough is sticky. (You may not need to use all of the flour, this varies according to location and time of year.)

Turn the dough out onto a well floured surface and knead it with your hands, about 8 minutes until dough is only slightly sticky and mostly smooth. (It should form one solid mass) Grease the mixing bowl, then place the dough inside. Cover with plastic wrap, then a damp kitchen towel. Allow to proof until doubled in size, about 1 1/2- 2 hours.

Grease one 10” tube pan. Sprinkle your work surface with flour and turn dough out onto it. Punch dough down a few times to deflate air bubbles. Use a bench scraper or a sharp knife to divide into 32 equal pieces; first 2, then 4, then 8, then 16, then 32. Roll each of the 32 pieces into balls, then arrange the balls into 2 layers in the bottom of the tube pan. Cover with plastic wrap, then a damp kitchen towel. Allow to proof until doubled in size, about 1 1/2- 2 hours.

Preheat oven to 350°.  Remove the plastic wrap & towel, place the tub pan on a half sheet pan, then bake in the oven until golden brown and hollow on the bottom, about 40-45 minutes. (It browns/bakes fast, so check it early and cover if browning too quickly. Bread is done at 190° inner temp.) Allow to cool for about 15 minutes on a wire rack before turning out and allowing to cool completely.

Glazed Yeast Doughnuts

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Filed under Breakfast

One of the earliest food memories that I have is a love for glazed doughnuts. My mom’s taught Sunday School for practically my entire life and every Sunday morning on the drive to church I remember sitting in the back seat, still groggy, but also silently praying in my mind that she would stop by a cornerstore down the street from the church that sold the most delicious doughnuts for dirt cheap. My favorite one to get would be a plain glazed doughnut ring.

No sprinkles. No frills. No bells & whistles. A plain, glazed yeast doughnut was really all I would want. The Sundays when I got one were instantly brighter Sundays. Perfectly glazed doughnuts were delicious enough to do that all on their own–they still are.

I know there’s nothing quite like a glazed Krispy Kreme, especially when it comes hot off the belt. (Seriously, I’m drooling just thinking about it now), but I will also say that making glazed doughnuts at home can deliver the goods as well.

Last week, I gave my own personal definitions/differences between donuts and doughnuts: donuts are those made without using yeast as a leavening agent, much like these cake donuts. Doughnuts do use yeast as a leavening agent. In any case, that’s how I choose to define them.

I thought that a perfect glazed doughnut would be the perfect example to use for today’s post.

So aside from the inclusion of yeast, what makes yeast doughnuts different from cake donuts? The biggest difference is texture. Cake donuts are given that name for a reason: the texture is going to be soft, but dense. I think of it almost being like a coffee cake that gets deep fried, then dunked in cinnamon sugar. Yeast doughnuts are much more lighter and airier on the inside. See what I mean?

With yeast, there’s going to be a bit more time needed to set aside for the dough because unlike cake donuts, the yeast will need two rising times. The first is for the whole mass of dough, the second is for after you’ve shaped them into rings–OR, if you wanted to get creative with it, you can form them into cruller twists like you see in the pictures.

This dough is admittedly, lightly sweetened. It’s main flavors are vanilla and nutmeg–they’re simple flavors that leave plenty of room for the real star of the show: that glaze. After you dunk the still warm doughnuts in the glaze,  you then allow them to sit for a few minutes so that they can drip off the excess and allow the residual glaze to set.

Don’t they look just divine? I promise you that they tasted even better than they look, which is why I encourage all of you to give them a shot yourself. You won’t be disappointed.

Sharing at this week’s Fiesta Friday #236, co-hosted this week by Julianna @ Foodie on Board and Debanita @ Canvassed Recipes.

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Glazed Yeast Doughnuts

Recipe Adapted from King Arthur Flour

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Ingredients

For Doughnuts

  • 3 cups all purpose flour
  • 1/4 cup plus 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons active dry yeast
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1 cup milk, warmed to about 110° F
  • 2 tablespoons melted and cooled butter
  • 1 teaspoon vanilla extract

For Glaze

  • 1 cup powdered sugar
  • 1—2 tablespoons milk (or enough to make a smooth glaze)

Directions

In a small bowl pour the warm milk. Sprinkle the yeast on top. Sprinkle the 1 tablespoon of white sugar on top of that. Allow to sit for 10 minutes, until proofed and frothy.

In a small bowl combine the beaten egg, melted butter and vanilla extract. Set aside.

In the bowl of a standing mixer fitted with paddle attachment combine the flour, 1/4 cup of sugar, salt and ground nutmeg until just blended. Switch to the dough hook. Pour in the yeast mixture as well as the egg mixture to the dry ingredients and stir until a soft dough is formed. Cover and let rest for 5 minutes.

Knead the dough for 6-8 minutes until it’s smooth and soft. Place the dough in a greased bowl, turn it over once, then cover with a piece of plastic wrap and a damp kitchen towel. Allow to rise in a warm place for 1 1/2-2 hours, until doubled in size.

Turn the dough out onto a well floured surface and gently deflate. Roll out to about 1/4 inch thick. Cut out doughnuts with a 2 1/2″ to 3″ round cutter, or form them into cruller twists that you pinch at the ends. Remove to a parchment paper lined baking sheet. Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour, until doubled in size.

Meanwhile heat 2 inches of oil in the bottom of a heavy bottomed pot to 350°. Prepare 2 baking sheets; one lined with paper towels, another lined with foil on the bottom & a wire rack on top. In a shallow, wide dish mix together the powdered sugar & milk with a fork. Keep the dish nearby.

Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown, about 60 seconds per side. Remove from the oil with a slotted spoon and drain on the baking sheet lined w/paper towels. Wait 1 minute or 2 until doughnuts are warm (but no longer piping hot), then dip the tops in the glaze. Gently turn over and dip the bottom in the glaze before removing to the foil lined baking sheet on top of the rack. Allow to sit until glaze has set on doughnuts. Eat immediately or keep refrigerated for up to 2 days.

Orange Spice Babka Ring

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Filed under Breads

It’s been quite a week.

First, our A/C had a malfunction. Broken air conditioning + tiny apartment + upper floor = stuffy, hot misery. Plus, turning on the oven to cook or bake anything just wasn’t an option. Which, wasn’t fun.

Fortunately after 3 days, it was fixed and now things can get back to normal.

Orange Spice Babka Ring5

There’s a story behind today’s recipe. Ready to hear it?

I really needed to wash/condition my hair, but I also really wanted to bake. So I decided to do both. I made the dough, then left it for it’s first rise. I went away to wash/condition my hair. I came back, shaped it, then left it for it’s second rise. I rinsed the conditioner out of my hair. I came back and put the bread in the oven to bake. I blow-dried my hair. The bread finished baking.

And that’s it. That’s the whole story. I was multi-tasking. Pretty exciting, huh?

The ‘how’ may not be too enthralling, but I promise you everything else about this babka certainly is.

Babka’s made an appearance before on this blog a few years ago during the 12 Days of Christmas with this Sticky Caramel Pecan Babka Loaf. The word ‘Babka’ itself derives from Bábovka, a yeast based cake from Eastern Europe that manifests in German, Jewish and Polish baking. The dough is usually very enriched, buttery, eggy and spiced. There are countless variations out there and this time I decided to put a little different spin on it from the one I did before.

The last babka was flavored with cinnamon brown sugar and pecans. This one’s filling has a bit more: there’s brown sugar, cinnamon, cardamom and ginger inside, along with some orange zest. If you’re fond of them, I did include an option to include golden raisins and walnuts to that mixture (I left them out of this loaf, but please do include them in yours in you’re a fan). As you can see, the filling forms a lovely ribbon on the inside once it’s baked, which brings me to the next step.

The method starts out the same as before: the babka dough is rolled out into a large rectangle after the first rise, the filling is sprinkled on top, then the whole thing gets rolled tightly into a thick cylinder. Then, you take a pair of kitchen shears or a very sharp knife and cut down the middle of the cylinder to create two halves. Those two halves get braided together.

Now, whereas before I arranged the braid straight into a loaf pan, this time I laid the braid into my tube pan and smushed the two ends together to form a ring. After you let the ring rise and bake it off, you get…this.

It’s perfectly fine on its own, but if you’re feeling naughty you can go ahead and add the orange flavored icing on top that literally takes under 5 minutes to throw together and drizzle on top.

I’m telling y’all: the extra effort that comes with baking babka is SO WORTH IT. You won’t regret a single step. I never do–not even when I’m multi-tasking with other things to do around the house. And you certainly won’t regret one single bite of this rich, spiced bread that smells and tastes like pure Heaven.

Sharing at this week’s Fiesta Friday #234, co-hosted this week by Jenny @ Apply To Face Blog and Deb @ Pantry Portfolio.

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Orange Spice Babka Ring

Recipe Adapted from Tyler Florence

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Ingredients

For Babka

  • 3 teaspoons active dry yeast
  • 1 cup warm water
  • 1/2 cup, plus 1 tablespoons sugar, divided
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 4 cups all purpose flour
  • 1 tablespoon vegetable oil

For Filling

  • 1/2 cup dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cardamom
  • 1 tablespoon grated orange zest
  • 1/2 cup golden raisins, optional
  • 1/2 cup chopped walnuts, optional
  • 1/4 cup melted butter, cooled

For Icing

  • 1 cup powdered sugar
  • A few tablespoons of orange juice

Directions

In a large bowl of a standing mixer, sprinkle yeast over warm water. Sprinkle 1 tablespoon of the white sugar on top of that. Allow to sit for 10 minutes until proofed and frothy.

Add the remaining sugar, melted butter,  eggs and vanilla extract to the bowl and use the paddle attachment to mix well until combined.

Switch to the dough hook and add the flour one cup at a time, beating after each addition, graduating switching to kneading with hands as dough thickens. (You may not need to use all 4 cups, this varies according to location & time of year). Continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough should still be very soft.

Sprinkle a work surface with flour. Turn the dough out onto it and use your hands to knead until smooth and elastic and no longer sticky, adding flour as needed.  Grease the standing mixer bowl with the vegetable oil, place dough back inside and cover with plastic wrap and a damp clean cloth. Let rise for 1 1/2 hours or until dough has doubled in bulk.

Grease and flour a 16 cup tube pan. Combine the brown sugar, cinnamon, ginger, cardamom, orange zest together in a bowl. Sprinkle the work surface with a bit more flour and roll the dough into a large rectangle, about 10 by 18-inches. Brush it down with the melted butter, then sprinkle the sugar mixture on top. (You can use a spatula to help you spread it into a even paste if you like). If you’re using the raisins and nuts, sprinkle those on top of the sugar mixture.

Starting from the short end, roll the rectangle up tightly into a log. Pinch the dough ends firmly into the log to seal. Either use a very sharp knife you’ve dipped in water, or a pair of kitchen shears to gently, but swiftly, slice the log down its entire length, creating two halves with lots of layers. Turn the halves so that the layers are facing up. Press the two halves together at the top, then twist the halves around each other, creating a spiral braid. Press the halves together again at the bottom. Gently lift the braid into the tube pan, arranging into a ring with the layers facing up, and tucking one end of the braid under the other. Cover with plastic wrap & a damp cloth and allow to rise for another 50-60 minutes until doubled in size.

Preheat oven to 325 degrees Fahrenheit.  Bake on the middle rack for 45 minutes to 1 hour until your babka is golden brown (covering with foil if browning too quickly if need be). Cool in the pan for about 20 minutes, then turn out and transfer to a wire rack to cool completely.

For Glaze: Mix the sugar and OJ together in a bowl, until the sugar dissolves. Whisk the glaze to smooth out any lumps; drizzle it over the top of the babka and allow to set until hardened.

Mile High Biscuits

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Filed under Breads, Breakfast

So, a few days ago on social media, I saw some talk about their being a National Buttermilk Biscuit Day. I had no idea such a thing existed. I randomly Googled it and there are conflicting opinions on when exactly it is; some folks say May 14th. Others seem to think it’s May 29th. Personally, I don’t know and couldn’t care less what day it is–any day that’s set aside to celebrate the buttermilk biscuit is a-okay with me. I may be a little late to the celebration, but better late than never. The Biscuit Holiday Spirit is kept alive in my heart (and my belly) all year round, I assure you.

I don’t blow my horn about too many things, but one thing that I will not only blow, but blast from the rooftops about, are my biscuit making skills. They’re solid. I make excellent biscuits. It’s just a fact. This wasn’t always the case. I’ve mentioned many times before that my very first foray into baking, EVER, was an attempt to make angel biscuits. As I’ve also mentioned many times before, this was a tragic mistake. As I found out, making excellent biscuits isn’t an exercise for baking beginners. It just isn’t. There’s both a science and art form to it. Even after I became a decent baker, my biscuits still just ‘ok’ and not great, and I knew they were just ok and not great.  It bothered me. So, I started doing some research as to how to get the results I wanted: tender biscuits with LOTS of layers that rose high.

After nearly four years of baking, lots of practice, and even more ‘just ok but not great biscuits’, I think I can finally say that I’ve found the perfect method to making tender biscuits with lots of layers that rise high (and that last part was very important to me). I’ll go ahead and share all the tips I’ve learned to achieve them in celebration of National Buttermilk Biscuit Day. Some of them are ones I’ve mentioned before in other biscuit recipes I’ve shared on the blog–others are new. Regardless, pay attention and bookmark/save/pin this post so that you can go back to it later.

The first is an oldie but an essential goodie: freeze your butter. PLEASE. If you don’t follow any other piece of advice I give you, make sure that you follow this one. The use of frozen butter changed my biscuit making baking life. Why? Because great biscuits start with VERY cold fats–the colder the fats, the better they will be. The butter won’t melt/dissolve if it’s frozen. Now, frozen butter IS kinda difficult to cut, especially into even pieces. This brings me to the second tip: use a box grater to cut the frozen butter. Why? You want to make sure the butter is evenly distributed into the dough so that all of the biscuits have layers and are evenly buttery. The large holes on a box grater will cut the butter into the pea sized pieces you want that will evenly distribute into the flour without you having to rub them with your fingers–which may cause them to melt.

This third one I only recently started applying myself and it too was a game changer for me: use cake flour. Why? Cake flour is just flour that has a lower protein content than all purpose flour. It’s also been sifted many times, which results in a product with a much finer crumb. Cake flour will make your biscuits SO MUCH MORE tender and fluffy on the inside. I had read about using cake flour to make biscuits a long time ago, but for a while I just resisted trying it because it’s more expensive than all purpose. However, there is a DIY method to ‘making’ it yourself without having to splurge the special stuff.

Measure out 1 cup of flour. Take out 2 tablespoons of the flour. Now add in 2 tablespoons of cornstarch. Sift it together through a strainer about 5-6 times.

Boom. You have now made 1 cup of DIY, work in a pinch CF. Repeat the process for however many cups of CF you need for your recipe; I’ll usually do 4 at a time.

Fourth: place a shallow pan of water in the bottom of the oven while it preheats and keep it there while the biscuits bake. Why? Water and high heat create steam when they meet. Steam makes the layers in the biscuits expand and rise. Fifth: cut the edges off of your rectangle of dough before you cut the biscuits. I’ve found that the edges of the dough tend to be tough and compressed together after being rolled out and layered several times. The biscuits’ll rise higher if you get rid of them. Sixth: Don’t twist the biscuit cutter when you cut. Why? It collapses the edges, seals off the layers and the biscuits won’t rise. Cut straight down, then quickly lift it up and keep it moving.

Seventh: place the biscuits close together on the pan. Why? The closer they are together while baking, the more steam pockets that will form between them. Remember what I just said about steam? Mmhm. This is what will make them rise upwards and form tall biscuits rather than spreading outwards and cause them to be wide and flat. Eighth: Freeze them for 10 minutes before baking. Why? This is just to ensure that the butter in the biscuits is as cold as possible before it meets the very hot, steamy oven. The ‘shock’ of that cold-meets-hot ingredients will help the biscuits to rise higher and have more layers.

Aaaaand, that’s about it. It sounds like a lot of info, but in practice it’s not complicated. Just follow the recipe and apply the tips and you’ll be fine. Have a good weekend guys.

Linking this up to Fiesta Friday #226, co-hosted this week by the lovely Jhuls @ The Not So Creative Cook.

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Mile High Biscuits

Recipe Adapted from CountryLiving.com

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Ingredients

  • 4 cups cake flour, spooned and level
  • 4 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking soda
  • 3/4 cup frozen butter
  • 1 1/2 cups buttermilk

Directions

Preheat oven to 450 degrees Fahrenheit. Place a shallow pan of water on the bottom rack of the oven.

In a large bowl, combine the flour, baking powder, baking soda, salt, and pepper.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a 2 1/2-inch round cutter to cut biscuits, pressing scraps together to make more no more than two additional times. Discard the rest of the dough.  Place biscuits, slightly touching, on a baking sheet lined with parchment paper. Chill 15 minutes in the freezer.

Bake until golden brown, 15 to 20 minutes. (You may have to cover the biscuits with foil if they begin to brown too quickly.