Cornmeal Angel Biscuits

If you’ve been following this blog for a while, you’ll know that I’m always testing out new biscuit recipes, to the point where there’s a pretty good collection of them to be found in the Index. You’ll also know that I have a huge appreciation for cornmeal as a baking ingredient, and as such, there’s a pretty sizable collection of cornmeal recipes to be found here too.

I love combining my favorite ingredients together in baking and seeing what happens, and that’s pretty much what today’s recipe is doing. This isn’t the first time I’ve made cornmeal biscuits on the blog, but it is the first time I applied the angel yeast roll technique to my go-to biscuit making process.

Angel yeast rolls are very akin to parker house butter rolls that are extremely rich, and yet extremely light in texture. The only possible way to improve them is to make them in biscuit form, something I’ve been aware of for a long time thanks to my grandmother. Combining the angel roll with the biscuit really comes down to incorporating yeast into the recipe. I don’t know who thought of it originally, but it was a really good idea.

My favorite thing about this recipe are all the different textures it has. My biscuit-making techniques do their job in make it flaky, but the yeast also comes in to give it a light, inner fluffy texture that normal biscuits typically don’t have. But then the cornmeal also comes through to give it a sturdy and robustness and flavor that’s just enough to give it a really pleasant chew.

These made amazing breakfast sandwiches, they also make for really good accompaniments to hearty stews or braises, and they’re yet another winning biscuit recipe to add to the arsenal.

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Cornmeal Angel Biscuits

Recipe Adapted from Southern Living

Ingredients

  • 1 cup warm water (about 100-110 degrees Fahrenheit)
  • 1 tablespoon active dry yeast
  • 1 tablespoon, plus 1/2 cup white sugar, divided
  • 8 cups all purpose flour, (plus more if needed)
  • 2 cups plain yellow cornmeal
  • 2 tablespoons baking powder
  • 3 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons baking soda
  • 1 cup unsalted butter, frozen
  • 1 cup cold vegetable shortening, frozen
  • 2 cups whole buttermilk (plus more if needed)

Directions

Pour warm water in to a medium bowl. Sprinkle the active dry yeast over the water, then sprinkle 1 tablespoon of the white sugar on top. Allow to proof for about 10 minutes, until frothy.

Meanwhile, in a large bowl, combine the flour, corn meal, salt, baking soda, remaining sugar, and black pepper and stir with a fork.

Using the large holes on a box grater, grate the frozen butter and frozen shortening directly into the dry ingredients. Stir together until evenly combined.

Make a well in the center of the bowl. Pour in the buttermilk and stir together with the fork first, then 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.)

Use a bench scraper or a large knife to divide dough in half. Stack one half on top of each other, then roll into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 400°F. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Spray the tops of the biscuits with cooking spray, or brush with melted butter and place in oven.

Bake for 25-30 minutes, until golden brown. (You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.)

Sharing at Fiesta Friday #437.

Strawberry-Lemon ‘Biscrolls’

It’s just about summer time, and for me, that means I’m trying to bake with as much fruit as I possibly can. The stone fruit isn’t quite ready yet where I am, but the berries and the citrus fruits are–which, is what we’re doing here for today’s recipe.

Aren’t these just beautiful? The lovely swirl probably makes you think they’re breakfast rolls, right?

Well you’d be half-right, and half-wrong.

They’re a roll; and, a biscuit.

I call them, ‘biscrolls’. In a nutshell, they’re the perfect marriage between a breakfast roll, and a biscuit. I’ve been wanting to test this out for a while now, but I wasn’t sure how/if it would even work. Biscuit dough isn’t difficult to put together, but the handling is something to be mindful of. You can’t overwork it, or the biscuits will be tough. Yet the majority of breakfast rolls are made from yeast doughs that have to be kneaded quite a bit so that the gluten will develop properly.

The issue I was uncertain about going into this was whether the biscuit dough could hold up to being ‘rolled’ into a spiral without being overworked. I found a way to mitigate this issue with a little thing called patience.

I started out with my go-to biscuit recipe, adding lemon zest and lemon/vanilla extract to that dough. I kept the method exactly the same in putting it together, especially the overnight rest in the fridge. This will allow the gluten in the dough to relax, and will also thoroughly chill the dough enough to where it’s sturdy enough to be rolled the following day.

On Day 2, I gently rolled out the chilled and rested biscuit dough, spread it with chopped strawberries, butter, sugar, then rolled it up cylinder style (much like you would with regular breakfast rolls). After this, I let the dough rest again in the freezer to allow it to firm up long enough to where the spiral shape would hold up after slicing.

And, voila. I was really pleased with how these turned out, especially the texture. They’re lightly and fluffy on the inside, almost like a yeast roll, but not quite because of the biscuit technique in making the dough. The strawberries and lemons really gave them a fresh and light flavor that was exactly what I was going for. I kept these first biscrolls plain, but I do think if you have sweet tooth, they’d taste even better drizzled with a thin lemon glaze on top, like true breakfast rolls.

Best of all, the flavor possibilities are endless and adaptable for just about any fruit or time of year.

Strawberry-Lemon Biscrolls

Recipe Adapted from King Arthur Flour

Ingredients

For Biscuits

  • 6 cups all purpose flour
  • 2 teaspoons salt
  • 2 tablespoon baking powder
  • 1/2 cup white sugar
  • 12 tablespoons unsalted butter, frozen
  • 2 cups buttermilk, plus more if necessary
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 1 large lemon

For Filling

  • 2 tablespoons melted butter
  • 1 cup chopped fresh strawberries
  • 3 tablespoons of white sugar
  • 1 large lemon, zested

Directions

In a large bowl, combine the flour, salt, baking powder and sugar with a fork.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Zest 1 full lemon into the dry ingredients and stir again. Make a well in the center of the bowl.

In a medium bowl, combine the buttermilk, and the extracts. Pour the buttermilk mixture 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.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Spread diced strawberries on a plate lined with parchment paper. Place in the freezer for about 30-45 minutes, until they are firm to the touch.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface, and gently roll out to a 15 x 9 rectangle. Brush the melted butter over the dough. Sprinkle the white sugar, the lemon zest and the diced strawberries on top of the dough, leaving about a 1 inch border around the rectangle clear.

Roll the dough up the same way you would cinnamon rolls, from the long side, as tightly as you can.

Keep the dough in a cylinder shape, and gently transport to parchment lined baking sheet. Place the sheet pan in the freezer for twenty minutes.

Using a sharp knife or a bench scraper, cut the dough into 10 slices. Place the ‘biscrolls’ back on sheet pan, arranging them close together so that they are barely touching.

Bake for 20-25 minutes on the middle rack of the oven, until golden brown.

Sharing at Fiesta Friday #434.

Sweet Potato Dutch Oven Bread

I consider it a real shame that I’ve had and treasured my Dutch oven for literal years and never realized that there were more things I could do with it than just make stews and braises.

It wasn’t until a few months ago when I started baking sourdough bread that I first tried out baking in my Dutch oven. To be frank, I was blown away by the results, and shocked that I had gone this long without having Dutch oven-style bread in my life.

So what’s the big deal with the Dutch Oven? In the first place, a big one (Mine is 6 quarts) is perfect for baking up huge loaves of bread at a time, which is great if you’re like us and you love the carbs.

Second, the heat distribution of a Dutch Oven is where it’s at because it allows you to get that thick, crackly artisan style crust that you normally only see in bread coming out of professional bakeries.

Third (my personal favorite), the Dutch Oven will keep the loaf from spreading out too wide and flat while baking so that you can get and keep that rounded height shape even after baking.

Mashed potato is really a magic ingredient for bread dough. It keeps it soft and moist for days, and if you use sweet potato, you get added flavor and color. This isn’t a sourdough bread, but I still used the same technique for mixing, rising and baking as I did with my go-to sourdough recipe, and got really great results out of it.

One last thing: I really don’t recommend baking this bread without having a thermometer on hand to doublecheck the inner temp. The sweet potato makes it very moist, and the golden outer crust can be misleading as to whether or not it’s actually cooked through. Better to be safe than sorry. Remember, baking is science: the numbers won’t lie or steer you wrong.

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Sweet Potato Dutch Oven Bread

Recipe Adapted from Bake from Scratch

Ingredients

  • 8 cups (1016 grams) bread flour
  • 3 cups (760 grams) lightly mashed baked sweet potato
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon dried basil
  • 2 tablespoons (18 grams) kosher salt
  • 4 1/2 teaspoons (14 grams) active dry yeast
  • 1 tablespoon granulated white sugar
  • 2 1/2 cups (568 grams) warm water (105°F/41°C to 110°F/43°C)

Directions

In a medium bowl, sprinkle the active dry yeast on top of the warm water. Sprinkle the tablespoon of sugar on top of the yeast and allow to sit for 10 minutes, until proofed and frothy.

In a large bowl, combine the flour with the herbs and kosher salt and stir together with a fork.

Make a well in the center of the dry ingredients and pour in the yeast-water and the sweet potato.

Use the dough hook to stir until a smooth dough comes together. (I’ve had days where I needed to add more flour, I’ve had days where I needed to add more water. This is probably just going to depend upon the weather, the time of year, and the temperature of your kitchen.)

Grease the bowl, place the dough back inside and cover with plastic wrap, and a damp kitchen towel. Allow the dough to rise until it’s covered in size, about 90 minutes.

Gently deflate the dough. Shape into a boule-like round. (It’s somewhat like a tomato) Flour a banneton bowl (or a regular bowl) and place the dough inside, seam side up. Cover with the plastic wrap and kitchen towel and allow to proof for another 45 minutes-to an hour.

About halfway through the second rise, preheat the oven to 475 degrees Fahrenheit and place a 6 quart Dutch oven with the lid on inside the oven. (BE SURE THE HANDLE IS METAL AND NOT PLASTIC)

Take the Dutch oven out of the oven and remove the lid. (It’s going to be very hot; Don’t burn yourself.)

Place a piece of parchment paper on a sheet pan. When the dough is finished rising, Turn the parchment line sheet pan upside down and place on top of it. In one swift motion, turn the dough bowl upside down onto the parchment paper, and lift away the bowl.

Grip two sides of the parchment paper and use them to swiftly lift the bread into the Dutch oven. Use a bread lame, or a very sharp knife to slash at least two gashes into the surface of the bread, about 1-1 1/2 inches deep each. You can make a cross, or any other pattern you desire) Place the lid on top of the Dutch oven and place the whole thing back inside the oven.

Immediately reduce the oven temperature to 425 degrees Fahrenheit. Allow to bake, undisturbed for 40 minutes. Remove the lid and check the color of the dough. The bread should be risen and slightly golden brown on top. If it’s still pale, place the lid back on and allow to bake for another 10 minutes, then check it again. If it’s golden brown, remove the lid and allow to bake for another 20-30 minutes.

Use an internal thermometer to check the inner temp of the bread. It should be at least 205 degrees Fahrenheit.

Carefully remove the bread from the Dutch Oven and allow it to cool completely on a wire rack for at least an hour.

Sharing at Fiesta Friday #430.

Rustic Sourdough Bread

When was the last time you accomplished something you’d really wanted to accomplish for a really long time?

I’m at a point in my life when I’m learning a lot about accomplishment. I’m doing, which is what I think most people associate accomplishment-but a huge chunk of it is also in what I learn. They’re both just as important, with the learning aspect sometimes edging out the doing.

One of the things I set out to accomplish at the start of this year was a task that had been on my Baking Bucket List for a while; upwards of a few years. I kept putting it off and putting it off. But because I’m in an Accomplishment Mode, I made up my mind a couple of months ago that I was finally going to learn how to bake sourdough bread for myself.

After two months of practice, determination, and errors, I’m pleased and proud to say, that I have.

The essential ingredient in sourdough bread is something called a sourdough starter. A starter is comprised of nothing but water and flour that’s allowed to ferment until it forms acids and gases that give the sourdough bread it’s signature tangy flavor.

When I was doing my research into sourdough baking, I heard starters being called “pets” a lot, and now that I have one of my own, I definitely understand why. They’re just as touchy and finicky as a pet, especially in the beginning when you’re trying to get it started (no pun intended). You have to ‘feed’ a starter daily, up to twice a day in the beginning. The types of flour you use matter to how strong/well it ferments. You also have to weigh out the ingredients to get the best results. It really is a science.

Because bakers get so involved with their starter in the preparation and maintenance, many give their starters names, just like you would give one to a pet. (Apparently it’s considered good luck, or something like that) I have to admit, I too joined in on this trend. My starter baby/pet/co-pilot is a He, and his name is Donatello.

No, not after the sculptor. After the turtle. (Those who know, know).

It took Donatello and I a while to get the hang of this starter/sourdough thing, but we finally have and what we made together was truly glorious.

If you take a look at the ingredients list, you’ll see that this recipe is definitely for beginners. In the first place, it uses a combination of sourdough starter and active dry yeast, which helps to ensure that the dough will still rise without needing the starter to be absolutely perfect. In the second place, there aren’t any other flavorings for the dough besides salt. Now it tastes delicious exactly as written, but in subsequent bakings I have also incorporated dry herbs and pepper into the dough, which just upped the taste factor even more.

Lastly, My recipe makes a LOT of bread. A LOT. This was on purpose, as I wanted a loaf that would pretty much fill my six quart Dutch Oven, and that’s exactly what this did. But If you prefer, you can definitely halve the recipe and still come out with a smaller, but just as delicious loaf of sourdough bread.

Here’s to the doing and the learning of Accomplishment….

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Rustic Sourdough Bread

Recipe Adapted from King Arthur Flour

Ingredients

  • 2 cups (454 grams) ripe sourdough starter, stirred down (I used King Arthur’s recipe for sourdough starter, which can be found here.)
  • 1 1/2 cups (680 grams) lukewarm water
  • 2 teaspoons active dry yeast
  • 1 tablespoon white sugar
  • 5 teaspoons salt
  • 10 cups (1204 grams) all purpose flour

Directions

Sprinkle the active dry yeast on top of the warm water, then sprinkle the sugar on top. Allow to sit about 10 minutes, until proofed and frothy.

Meanwhile, combine the remaining dry ingredients together in the bowl of a large standing mixer and stir together with a large fork.

Make a well in the center of the ingredients and pour in the sourdough starter and yeast-water mixture.

Use the dough hook to stir until a smooth dough comes together. (I’ve had days where I needed to add more flour, I’ve had days where I needed to add more water. This is probably just going to depend upon the weather, the time of year, and the temperature of your kitchen.)

Grease the bowl, place the dough back inside and cover with plastic wrap, and a damp kitchen towel. Allow the dough to rise until it’s covered in size, about 90 minutes.

Gently deflate the dough. Shape into a boule-like round. (It’s somewhat like a tomato) Flour a banneton bowl (or a regular bowl) and place the dough inside, seam side up. Cover with the plastic wrap and kitchen towel and allow to proof for another 45 minutes-to an hour.

About halfway through the second rise, preheat the oven to 425 degrees Fahrenheit and place a 6 quart Dutch oven with the lid on inside the oven. (BE SURE THE HANDLE IS METAL AND NOT PLASTIC)

Take the Dutch oven out of the oven and remove the lid. (It’s going to be very hot; Don’t burn yourself.)

Place a piece of parchment paper on a sheet pan. When the dough is finished rising, Turn the parchment line sheet pan upside down and place on top of it. In one swift motion, turn the dough bowl upside down onto the parchment paper, and lift away the bowl.

Grip two sides of the parchment paper and use them to swiftly lift the bread into the Dutch oven. Use a bread lame, or a very sharp knife to slash at least two gashes into the surface of the bread, about 1-1 1/2 inches deep each. You can make a cross, or any other pattern you desire) Place the lid on top of the Dutch oven and place the whole thing back inside the oven.

Allow to bake, undisturbed for 30 minutes. Remove the lid and check the color of the dough. The bread should be risen and slightly golden brown on top. If it’s still pale, place the lid back on and allow to bake for another 10 minutes, then check it again. If it’s golden brown, remove the lid and allow to bake for another 20-30 minutes.

Use an internal thermometer to check the inner temp of the bread. It should be at least 205 degrees Fahrenheit.

Carefully remove the bread from the Dutch Oven and allow it to cool completely on a wire rack for at least an hour.

Sharing at Fiesta Friday #421.

Herbed Sour Cream Pull Apart Loaf

By itself, I think that sour cream tastes awful.

I mean, it is really, really bad. It’s both a texture and a flavor thing for me. I know a lot of people like adding it to tacos and goulash and whatnot, but the mere thought of eating sour cream raw triggers my gag reflex every time.

However.

As terrible as I think it is as condiment by itself, in my experience, I have found that it is a stellar ingredient to bake with.

What it lacks in texture or taste by itself, it more than makes up for when it’s time to improve the texture of baked goods; practically any baked goods, really. For instance, I never go without sour cream when making biscuits if I can help it. It’s become one of my secret baking weapons.

I use it with biscuits and scones all the time and now, it turns out that I can now add it to the yeast bread repertoire.

I’ve made bubble bread a couple times before on the blog. It makes for an eye-catching presentation, it’s pretty simple to shape/assemble, and it’s a good tear-and-share loaf– if you’re inclined to share, anyway.

There are very few things that garlic, herbs and butter can’t make taste good, and bread is certainly no exception. I don’t know which I was a bigger fan of; the texture of the bread itself thanks to the sour cream and the bread flour, or the buttery herby garlicky flavor that’s in every bite.

Fortunately for me, I didn’t have to pick and neither do you should you decide to give this a try.

Just enjoy it.

Herbed Sour Cream Pull Apart Loaf

Recipe Adapted from Bake from Scratch

Ingredients

  • 3¼ cups bread flour, divided
  • 2 tablespoons granulated sugar, divided
  • 3 teaspoons active dry yeast
  • 2 teaspoons kosher salt, divided
  • 1 cup sour cream
  • ¼ cup unsalted butter
  • ¼ cup water
  • 1 large egg room temperature
  • ⅓ cup unsalted butter, melted
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon flaked sea salt

Directions

In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1½ cups of the flour, 1 tablespoon of the sugar, and 1½ teaspoons kosher salt by hand.

In a medium saucepan, heat sour cream, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Sprinkle the active yeast on top, then sprinkle 1 tablespoon of the sugar on top of that.

Allow to sit for 10 minutes, until yeast is proofed and frothy.

With mixer on medium speed, pour warm sour cream mixture into flour mixture, beating until combined and cooled slightly, about 1 minute. Add egg, and beat at medium speed until combined. With mixer on low speed, gradually add remaining 1¾ cups flour, beating until well combined and stopping to scrape sides of bowl, about 1 minute.


Lightly spray a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining ½ teaspoon kosher salt.


Divide dough into 36 pieces. With lightly floured hands, working with 1 piece at a time (keep remaining dough covered to prevent it from drying out), roll each piece into a smooth ball. Dip each ball into melted butter mixture, and place in a greased 9×5-inch loaf pan. Pour any remaining melted butter mixture over dough in pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 40 minutes.

Meanwhile, preheat oven to 350°F (180°C). Sprinkle risen dough with flaked salt.


Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and garnish with rosemary, thyme, and parsley, if desired.

Serve warm or at room temperature.

Sharing at Fiesta Friday #414.

Sourdough Discard Biscuits

Happy New Year, everyone. We made it to 2022.

Whereas 2020 seemed to drag on forever, I feel like 2021 flew by. I have no idea where all that time went to, but here we are. I hope that all of you had a great finish to the holiday season and are having a great start to the new year.

Last year, I kicked off 2021 on the blog with a biscuits recipe, and as it would turn out, that’s how we’re bringing in 2022 as well. That’s pretty on brand for me.

Maybe I’ll even just go ahead and make it a running tradition from here on out.

Recently, I’ve been trying to teach myself how to bake with sourdough. It’s been on my baking Bucket List for I don’t know how long, and I’m somewhat ashamed of myself that I’m just now getting around to it, as sourdough is one of my favorite ways to enjoy carbs.

It’s definitely something that takes time and practice. I’d heard before going into this that a sourdough starter is somewhat like a baker’s ‘pet,’ and I’m finding out that that’s true.

You have to keep it stored in a specific container, at a specific temperature and give it specific amounts of ‘food’ at specific times in order to help it grow healthy. It’s a very involved process. This is my first pet ever, so I’m choosing to take all this very seriously, to the point where I even named my starter. It’s a He and his name is Donatello (No, not after the sculptor. After the turtle.)

Me and Donatello are still figuring out this whole sourdough business, but until we do, in the meanwhile, I’ve had quite a lot of discard on my hands at the end of every day. See, a starter is just composed of flour and water and ferment that gets produced from that flour and water paste. Every time you ‘feed’ a starter, you have to take out the majority of the starter and, well…’discard’ of it. But if you’re like me and throwing away food or even baking ingredients is difficult for you, then today’s recipe is a really perfect one.

Rather than just pouring off the discard into a trash can, you can actually store leftover discard in the refrigerator for a select period of time for occasions such as these and add it to Blank Canvas recipes to give them added ‘sourdough’ flavor. As my favorite Blank Canvas recipe is the Biscuit, I knew I had to try this.

The process for sourdough discard biscuits really isn’t that different from my process of making any other. The only difference here is that rather than sour cream or buttermilk, you rely entirely on the sourdough discard for the ‘wet’ ingredient that holds the dough together.

We really liked these. The sourdough flavor itself will probably depend upon on how long you’ve been keeping the discard in the fridge, but paired with the dried herbs, it’s a really great biscuit.

Wish me and Donatello luck on our sourdough adventures!

Sourdough Discard Biscuits

Recipe Adapted from Taste of Artisan

Ingredients

  • 4 cups all purpose flour
  • 2 tablespoons white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon of kosher salt
  • 1 tablespoon of your choice of dried herbs (like rosemary, thyme, basil or a combination of these)
  • 1 teaspoon ground black pepper
  • 1 cup (2 sticks) unsalted butter, frozen
  • 3-4 cups sourdough starter*

Directions

In a large bowl combine the flour, baking powder, salt, pepper and dried herbs. Stir together with a fork.

Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir together with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter.

Make a well in the center of the dry ingredients and add the sourdough starter. (Note: The amount you add here is going to vary according to the time of year and your location. You may need to use all of it, you may not. Start with 1/2 cup and stir the dough together with the fork, just until it begins to come together in large clumps. Add more flour if you need to, just enough to make it hold together.)

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop 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.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 475°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Spray the tops of the biscuits with cooking spray, or brush with melted butter and place in oven.

Once you’ve placed the biscuits into the oven, lower the temperature to 425F and bake for 10 minutes. Rotate the sheet pan and bake for additional 8-10 minutes, or until the tops and the bottoms of the biscuits are golden brown. (You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.)

Allow to cool on pan for about 5 minutes before serving.

Linking to Fiesta Friday #413

Browned Butter Cornbread

I’m not (nor will I likely ever be) a vegetarian, but if the time ever did come to where I was making that lifestyle choice, there are a few foods/dishes that would make that transition much easier for me to adjust to.

Greens and cornbread are one of them.

Greens and cornbread are a classic Southern staple in the US; a cornerstone of the cuisine that is aptly titled Soul Food. Although they’ve always been served as a side dish at the dinners I grew up on and the ones that I make, they’re delicious enough to me to where I really would be content to do without the meat altogether and just eat a big bowl of greens (collards, cabbage or turnip, I don’t care) and cornbread all to myself. There’s just something so comforting about a pan of warm, golden-crusted cornbread that I will never get enough of.

My go-to cornbread is my grandmother’s recipe, but recently I decided to give it a little bit of a twist with another ingredient that it just seems like I can never get enough of: browned butter. I’ve already got quite the collection of browned butter recipes going on the blog and I’m really pleased to announce that it’s now time for yet another one.

There’s really nothing in this world that browned butter cannot improve, cornbread included. My only concern going into this little experiment was that the nutty, caramel-y flavor of the browned butter would make it too sweet for me, as I tend to prefer saltier cornbread. But it really didn’t. The browned butter does give the cornbread a different buttery richness, but it’s not particularly sweet.

What it IS however, is delicious.

It’s kind of impossible to mess up a straightforward cornbread recipe like this one, so I hope that you’ll give this one a go.

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Browned Butter Cornbread

Recipe Adapted from Southern Living

Ingredients

  • 1/2 cup unsalted butter (8 tablespoons)
  • 2 cups plain yellow cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons granulated sugar
  • 2 1/2 cups whole buttermilk
  • 2 tbsp. liquid bacon grease/drippings
  • 2 large eggs

Directions

Preheat oven to 425 degrees Fahrenheit. Spray a 9 inch cake pan (or square pan) with cooking spray and set aside.

Melt the butter over medium heat in a 2 quart saucepan. Let it cook and watch it closely until 3-5 minutes until the butter begins to foam, forms a golden brown color and browned bits form on the bottom. (It will have a sweet, nutty smell). Immediately remove it from the heat. 

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.

In a separate bowl, whisk together buttermilk, eggs, and the melted browned butter. Make a well in center of cornmeal mixture, and add buttermilk mixture, stirring until just combined.

Pour batter into cake pan. Bake for 20-25 minutes until golden brown and toothpick inserted in the center of the pan comes out clean.

Let cool slightly; cut cornbread into slices, and serve warm.

 Sharing this post at Fiesta Friday #381, cohosted this week by Jhuls @ The Not So Creative Cook.

Challah Sandwich Buns

I don’t really buy store-bought sandwich buns anymore.

In the first place, if you’re looking at the popular batch-bake hamburger buns from the popular name brands, you’ll notice that the bread itself is oftentimes soft, without much or any sturdiness to it. This may be fine for others, but I personally hate it when the moisture from my proteins seeps down into the bun and makes it soggy, making the whole thing not only hard to handle, but also less than pleasant to eat.

My preference for sandwiches are enriched bread doughs; the ones made with a sturdy, somewhat dense crumb that have a crusty exterior. They’re perfect for holding up to moisture and holding plenty of fixing. Plus, rather than just being the vessel for the filling, they can often be just as delicious all on their own.

A standard bread dough needs nothing more than flour, yeast, salt and water. Enriched bread doughs add things like eggs, butter and milk to ‘enrich’ the dough, often giving it more body, flavor and texture. Challah has become my go-to enriched bread to make. It has a relatively easy process in comparison to other enriched doughs, and the ingredients are often always on hand in my house. While it’s often shaped into loaves, as an enriched dough with a sturdy, somewhat dense crumb, I also figured that it would work well as a sandwich bun.

I’ve had the same go-to Challah recipe for several years now, so when it came time for me to put these together, I didn’t bother sampling out a new one. The only changes that I made to the recipe was in the actual shaping. I divided the dough up into individual sandwich buns, keeping things simple when it came to both the flavors and the appearance.

I have to say, these are everything I want in a sandwich bun. Challah has a sturdy, somewhat dense crumb structure to it that is perfect for absorbing moisture from sandwich proteins and condiments, but still holding together perfectly; even more so when you toast it, as is my standard practice. The egg wash on the top gives it that much more body. Plus, as a I said, it’s a pretty delicious bread in and of itself, so I find myself appreciating both the inside and the outside of the sandwich rather than just looking at the bread as the vessel for the filling.

Wear a mask. Socially distance. Get the vaccine when it’s your turn. Be kind.

Challah Sandwich Buns

Recipe Adapted from Allrecipes.com

Ingredients

  • 2 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1 tablespoon white sugar
  • 1/2 cup honey
  • 4 tablespoons vegetable oil
  • 3 eggs
  • 1 tablespoon salt
  • 8 cups unbleached all-purpose flour
  • Coarse salt, for sprinkling

Directions

In a large bowl, sprinkle yeast over barely warm water. Sprinkle the tablespoon of white sugar over that. Allow to sit for 10 minutes, until frothy.

Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. (You may not need all of it, this depends on location and time of year) Knead until smooth and elastic and no longer sticky, adding flour as needed.

Place dough inside a large and greased mixing bowl. Cover with a piece of plastic wrap, then a damp clean cloth and let rise in a warm place for 1 1/2 hours or until dough has doubled in bulk.


Punch down the risen dough and turn out onto floured board or a pastry mat. Cover with a piece of plastic wrap and allow to sit for 5 minutes.

Roll/stretch out dough to a square that is about 1 1/2 inch thick. Use a cookie cutter, a glass cup or a small bowl with a sharpish edge that is about 3 inches wide in diameter to cut out circles of buns from the dough and place them on two sheet pans you’ve lined with parchment paper. Repeat until you’ve used it all up. (The scraps can be rerolled and/or shaped into extras)

Cover the buns with plastic wrap and a damp cloth and allow to rise until puffy and grown in size, about 30-45 minutes.


Preheat oven to 375 degrees F (190 degrees C).


Beat the remaining egg and brush a generous amount over each bun. Sprinkle the tops with coarse sea salt, if desired. Using a very sharp knife dipped in water, quickly make diagonal slashes into the tops of the buns, to make an X shape.


Bake for about 20-30 minutes. After the first ten minutes, Keep an eye out on the tops to make sure they aren’t browning too quickly; cover with a sheet of foil if so.

Challah is done at an inner temp of 195 degrees fahrenheit. Bread should have a nice hollow sound when thumped on the bottom. Cool the buns on a wire rack for at least one hour.

Sharing at Fiesta Friday #375

Banana Bread Biscuits

Are y’all starting to notice a pattern? I am.

I think it’s safe to say we’ve now reached the point where Cooking is My Sport is a biscuit-making blog; a biscuit making blog with other recipes thrown in to eat alongside biscuits.

I have no explanation for my actions. All I can say is that before I learned how to bake, biscuits were always something I wanted to learn how to do, and do well. I was in awe of people who baked biscuits from scratch. I just had so many questions.

How does the dough come together? What makes biscuits different from yeast bread? What’s the best shape; round, square, or something else? How do they rise? How do you ensure they turn out light and flakey on the inside?

Heck, maybe there are some of you out there who have the same kind of questions. I’ve gotten good at making biscuits only because of lots and lots of practice, and trial and error. I made up my mind to learn how to make them and make them well, and I didn’t stop until I did. And even, clearly, I have no intention of stopping making/experimenting with them. I’ll be a biscuit baker probably until the day I pass on to glory.

Thinking through all those questions and the various results I’ve made/posted over the years makes me think the blog may be due for a post that’s strictly about the technique of making biscuits I’ve learned through all my trial and error. I’ll think some more about it and get back to y’all later.

In the meantime, today’s newest experiment.

I was very curious going into this one. Although I’ve made banana scones once before, I’d never heard of banana flavored biscuits. Plus, I hadn’t really perfected my technique for biscuits/scones when I first made the banana flavored ones, so I was interested to see how different I would find the experience now that I’m on the other side of a lot of new learning.

I really like these, y’all. The flavor really is just like banana bread…except it’s in the texture of a biscuit. I think they’re versatile enough to work for breakfast, or for a dessert, depending on how you want to eat them. However, the sweetness is very subtle here, it’s the banana that really shines through. I wouldn’t change a thing.

Wear a mask. Social distance. Get the vaccine when it’s your turn. Be kind.

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Banana Bread Biscuits

Recipe Adapted from Taste of the South

Ingredients

  • 2½ cups all-purpose flour
  • 2½ cups cake flour
  • ¼ cup sugar
  • 2½ tablespoons baking powder
  • 4 teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1½ cups cold unsalted butter, cubed
  • 1 cup whole buttermilk, chilled
  • ½ cup mashed banana (about 1 medium banana)
  • 1 teaspoon vanilla extract
  • ¼ cup salted butter, melted

Directions

In a large bowl combine the flour, spices salt, baking powder, sugar, sage and the seasoning mix. Stir together with a fork.

Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

In a small bowl, whisk together cold buttermilk, mashed banana, and vanilla.

Make a well in the center of the dry ingredients. Add buttermilk mixture to flour mixture, stirring until a shaggy dough forms. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop 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.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 400°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a biscuit cutter, or a knife to cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Place the tray into the freezer about 15 minutes.

Spray the tops with cooking spray. Bake until golden brown, 15 to 20 minutes, covering them with foil if they brown too quickly.

Brush finished biscuits with melted butter; serve warm.

Sharing at Fiesta Friday #371, co-hosted this week by Liz @ Spades, Spatulas & Spoons.

 

Banana Streusel Bundt Bread

My tastes for certain foods fluctuates according to the time of year. In the winter, I want to eat hearty, stick-to-your-ribs comfort food. At the holidays, I want to eat a lot of gingerbread, sugar-and-spice and cranberry-flavored everything. In the summer, I like eating light, fresh, citrusy things. But then I also think there are some foods that for me are good and wanted year-round.

Banana bread has always been one of them.

Whether it’s winter, spring, summer or fall, I’m always up for some banana bread. Come to think of it, I’m up for banana bread at pretty much any time of day. It’s one of those things that’s sweet enough to have for dessert, but not too sweet to where you can still have it in the morning with coffee for breakfast without feeling guilty.

I had a very strong craving for banana bread, but I wanted to do it up a little more than I usually do with the typical loaf pan. Y’all know me, I’ll throw a streusel on anything and call it holy, so that’s pretty much what I went for here.

Doesn’t it look glorious?

Also, you should know that this recipe makes a lot of banana bread–no, like, a LOT. That’s never a problem for me, but be advised that this is a feeding a family-brunch size batch of banana bread, which is why it calls for so much mashed banana, and why it gets baked into a full size bundt pan.

Like I said, I can eat banana bread whenever, so I ate this both in the morning warmed up and smeared with butter, and I also ate it at night for dessert topped with whipped cream. It’s delicious both ways.

Wear a mask. Social distance. Stay safe. Be kind.

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Banana Streusel Bundt Bread

Recipe Adapted from Bake From Scratch

Ingredients

3½ cups plus 4 tablespoons all-purpose flour, divided
1 1/2 cups  plus 2 tablespoons firmly packed light brown sugar, divided
1 1/3 cups plus 2 tablespoons granulated sugar, divided
1 3/4 teaspoons ground cinnamon, divided
4 teaspoons unsalted butter, cubed
2 cups mashed ripe banana
1 cup vegetable oil
4 large eggs, preferably room temp
⅔ cup sour cream, room temperature
1 tablespoon vanilla extract
2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 15-16 cup bundt pan and set aside.

In a medium bowl, stir together 4 tablespoons (32 grams) flour, 2 tablespoons (28 grams) brown sugar, 2 tablespoons granulated sugar, and ¾ teaspoon cinnamon. Add butter; using your fingers or 2 forks, work butter into flour mixture until mixture resembles coarse crumbs or slightly wet sand. Set streusel aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat banana, oil, eggs, sour cream, vanilla, remaining 1½ cups  brown sugar, and remaining 1⅓ cups  granulated sugar at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.

In a medium bowl, whisk together baking powder, baking soda, salt, cloves, nutmeg, remaining 3½ cups flour, and remaining 1 teaspoon cinnamon. With mixer on low speed, gradually add flour mixture to banana mixture, beating until combined and stopping to scrape sides of bowl.

Pour batter into prepared pan. Tap pan on counter a few times to evenly spread batter and release any air bubbles.

Bake for 20 minutes. Sprinkle with streusel, and bake until golden brown and a wooden pick inserted near center comes out clean, 50 to 55 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 20 minutes.

Using a small offset spatula, loosen cake from pan. Slowly invert bread onto a wire rack placed over a rimmed baking sheet. (Some streusel will fall off.) Using a large, flat plate or a cake lifter, turn bread streusel side up, and place on wire rack; let cool completely.

Linking to Fiesta Friday #368