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

Winter Spice Sausage Rolls

We’re just on the cusp of December.

If you’ve been following this blog for at least a year, you know what that means. If you haven’t been following the blog for at least a year and have no idea what’s going on, you picked a great day to show up.

Annually straight after Thanksgiving, I kick off a special holiday series on the blog called the 12 Days of Christmas. It’s exactly what it sounds like:

12 days of holiday-themed baking and cooking recipes that I share from now and leading up to just before Christmas.

It’s always a lot of work, but it’s definitely a labor of love that I genuinely look forward to every year. When I was growing up, the holidays were a time when a lot of really delicious baking happened, and it gave the season a special feeling that I try and rekindle for nostalgia’s sake now that I’m old enough to do it for myself.

So let’s just get right into, shall we? Although the majority of the recipes I make for the 12 Days of Christmas are sweets, I do always try to throw at least one savory option in there, and this year, the savory dish is what we’re starting out with.

Sausage rolls aren’t huge here in the States, but from what I can tell, they’re huge across the pond in the UK, particularly at this time of year. British sausage rolls are typically made with sausage that’s been flavored with ‘wintery’ spices, then wrapped and baked in puff pastry. I knew going into the series this year that I wanted to do a Christmas sausage roll, but puff pastry isn’t my favorite.

So I made some adjustments.

The sausage filling of these rolls is flavored with pretty much all of the spices you’d associate with Christmas flavors, and if you’re a fan of Christmas meat pies like sausage rolls or French Canadian Tourtiere, you’ll recognize the flavor profile I was going for. However, for the casing part, I deviated from tradition, making neither puff pastry or pie crust; instead, these are wrapped/rolled/baked in a chewy/fluffy yeast dough. Additionally, the bottom of the pan is lined with a honey cinnamon glaze that makes the most delightful ‘goo’ to pair with the saltiness of the rolls themselves. In that sense, they’re kind of like Winter Spice Sticky Buns.

Pretty delicious start to this year’s 12 Days of Christmas I’d say.

Winter Spice Sausage Rolls

Recipe Adapted from Southern Living

Ingredients

For Sausage Filling

  • 1 1/2 pounds breakfast sausage
  • 1/4 cup butter, softened
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon ground thyme
  • Onion powder, salt and black pepper, to taste

For Bread Dough

  • 1 1/4 cups milk
  • 1/4 cup warm water
  • 1 (1/4-oz.) envelope active dry yeast (2 1/4 tsp.)
  • 1 1/2 teaspoons salt
  • 5 cups all-purpose flour, divided
  • 2/3 cup plus 1 Tbsp. granulated sugar, divided
  • 1/2 cup shortening
  • 2 large eggs

For Glaze

  • 3/4 cup (6 oz.) salted butter, cubed
  • 1 cup honey
  • 1 teaspoon cinnamon
  • 1/3 cup corn syrup
  • 2 tablespoons orange zest plus 1/2 cup fresh juice (from 1 orange)

Directions

For the Sausage Filling: Heat about 1/2 tablespoon of oil in a skillet. Brown the sausage in the skillet in crumbles. Remove from heat and drain well. Move sausage into a medium size bowl and stir in the butter, honey, and spices. Set aside and allow to fully cool. (I prefer to let mine sit in the refrigerator overnight to let the flavors develop, but you don’t have to if you’re short on time.)

For Glaze: Melt the butter in a 2-3 quart saucepan.  Stir in the rest of the glaze ingredients into the saucepan. Bring to a boil, reduce heat to a simmer and allow to cook for an additional 10-15 minutes. Remove from the heat and allow to cool.

For Buns: Heat milk in a 3-quart saucepan over medium until bubbles begin to form around the edge of pan. Remove from heat and set aside.

Combine warm water and yeast in a 1-cup measuring cup. Sprinkle 1 tablespoon of the white sugar on top of the yeast mixture. Allow to sit for 10 minutes, until bubbly.

Add yeast mixture, salt, 2 cups of the flour, and 1 tablespoon of the granulated sugar to warm milk; stir until relatively smooth. Place mixture in a warm place (85°F) until bubbly, 10 to 15 minutes.

In the bowl of a standing mixer, cream the shortening with the paddle attachment (or using a handheld mixer) until fluffy. Add the 2/3 cup of sugar and beat together until combined. Add the eggs, one at a time. Gradually spoon in the yeast mixture to the shortening-sugar mixture, mixing on low in batches until combined. Add remaining 3 cups flour, in batches, beating just until blended after each addition.

Replace the paddle attachment with the dough hook; beat dough on medium speed until smooth, 10 to 12 minutes. Turn the dough out onto floured surface and knead with your hands for an additional 2 minutes. Grease/oil a bowl and place dough inside, covering with plastic wrap and damp towel. Allow to stand in a warm place for 1 hour until doubled in size.

Spray a 13 x 9 inch baking dish with cooking spray. Pour 1 1/2 cups of the honey glaze in the bottom of the dish, being sure to cover all corners (you can pour in more if you want a more gooey, sticky bottom on your buns). Set aside.

Punch dough down on a floured work surface to deflate air bubbles. Divide in half, place one half back in bowl and re-cover with plastic wrap. Roll out the other half to a rectangle, about 10- x 8-inches. Sprinkle one half of the sausage filling over the dough, leaving 1 inch border around. Starting from the long end, roll into a tight cylinder and pinch together to seal. Cut off & discard the two short ends to create smooth, even buns. Cut cylinder crosswise into 4 to 5 (1 1/2-inch-thick) rounds. Place each bun cut side down in the baking dish. Repeat with second dough half and sausage filling. When finished, cover the baking dish with plastic wrap & a damp towel and allow to rise in a warm place until doubled in size 30-40 minutes.

Preheat oven to 375°. Bake buns on middle oven rack until golden brown on top, 55 minutes to 1 hour. (If buns are getting too brown, cover with aluminum foil after baking 30 minutes.) When finished, brush or drizzle some of the remaining honey glaze on top of buns.

Sharing at Fiesta Friday #408.

Apple Cider Donut Muffins

We’re just about approaching the close of autumn (which is wild to me; time flies), but I knew I didn’t want it to get too late before I got around to making something with apple cider in it and sharing it here on the blog.

I’ll be honest with you all: what I really wanted was a fried apple cider doughnut. I’ve done/shared it before on the blog, but that was years ago when I was still very new to blogging and I think those pictures are terrible. So ideally speaking, I would’ve just done a do-over of that post.

However, any of you who have made scratch/fried doughnuts before knows that they are…a project, one that can take up a lot of time. And the way my life is set up right now, time is just something I have a lot less of than I did when I first began blogging.

But, I mean… I still wanted a donut.

So, I compromised with time and with myself. And, here we are.

Still Apple Cider Donuts…but also, muffins.

The most obvious difference here was the one that was most important for me: the cooking time. Depending on what kind of dough/batter you have, making doughnuts from scratch can be an hours long project.

I didn’t have hours to spare, and fortunately, this recipe doesn’t need them. In fact, if your cider is already boiled/reduced, you’ll probably be done in 1 hour, tops.

I was very pleased with how these turned out. Apart from the quicker and easier baking process, they still satisfied that craving I had for an apple cider donut without having to go to the extra trouble.

They’ve also been kid-approved by the resident taste tester in our house, so if that doesn’t sell em to you, I don’t know what else will.

***********************************************

Apple Cider Donut Muffins

Recipe Adapted from New England Food Today

Ingredients

For Muffins

  • 2 cups sweet apple cider
  • 1/2 cup unsalted butter, softened, plus more for pan
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/4 teaspoons ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon table salt

For Sugar Topping

  • 3/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons salted butter, melted

Directions

For Muffins

Preheat the oven to 375 degrees Fahrenheit. Grease a standard 12-cup muffin pan either with butter or shortening and set aside.

Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.

In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Set aside.

Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.

Add a third of the flour mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine.

Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture.

Divide the batter evenly among the prepared muffin cups. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 5-7 minutes.

For Topping

In a medium-size bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush their tops and sides with the melted butter, then roll in the cinnamon sugar to coat. Serve warm or at room temperature.

Sharing at Fiesta Friday #406, co hosted by Diann @ Of Goats and Greens.

My Pancakes

Although this blog was founded with the understanding that I love to cook and have gotten rather good at it over the years, there are a few things that I have put forth concerted effort towards become very good at making.

I’ve said (and shown) before that Biscuits are one of them. Today’s recipe is another.

I don’t think I’ve ever shared this on the blog before, but if you were to ask me what my favorite food was, at just about any point in my life, the answer would always be the same: pancakes. Pancakes are hands down my favorite food, of all time.

I’ve loved them for as long as I can remember. There is never a time where I’m not up for them. They have all the basic components of basically everything I love about food: carbs, butter and sweetness (from syrup).

It’s a little weird to look back upon now, but even during the time that I ‘couldn’t’ cook, I learned how to make pancakes. They were “just Add water’ pancakes, but still; it was that important to me. Later on, when I did decide to learn how to cook for real, I decided to elevate my Pancakes Game and learn how to make them from scratch.

To be honest, I’m a little embarrassed and disappointed with myself that it’s taken this long for me to share this recipe on the blog. It’s one of my favorites, I’ve been using it for years and there’s never been a time that it ever let me down.

Pancake connoisseurs will know that there is an art and a science to a pancake. They’re not all the same. Some folks like them thin, others like them thick. Some folks like them with fruit, and others like them plain. Some folks prefer to make them in a skillet, others prefer a griddle. My preference has always been for a thick and cakey pancake. If fruit like blueberries or strawberries are thrown in, great; I’m perfectly fine eating them plain as well.

I know that most people just prefer to fall back on Bisquick or other Just Add Water mixes, and I understand that. However, I do believe that makig pancakes from scratch is worth the added 1 or 2 steps–and it really is just 1 or 2 added steps.

Having said that, this is a straightforward and I believe, relatively easy recipe. The only distinction that my pancake recipe has from many typical others, is that I take the added step of separating my eggs, beating the egg whites into soft peaks, the folding them into the batter at the last minute. You wouldn’t believe the difference this makes in the finished product. The pancakes come out light, fluffy and cake-y, which is exactly how I (as well as everyone I’ve ever made them for) likes them.

****************************************

My Pancakes

Recipe Adapted from Veronica’s Cornucopia

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs, separated
  • 1/4 cup canola oil, or melted butter, plus more for the skillet
  • 1 1/2 teaspoons vanilla extract

Directions

In a medium size mixing bowl combine together all of the dry ingredients (flour, sugar, baking powder, baking soda and salt). Stir together with a fork and set aside.

In a small bowl combine the egg yolks, canola oil or melted butter and the vanilla extract. Stir together.

Make a well in the center of the dry ingredients, then pour the egg yolk/oil mixture inside the well. Add the buttermilk, then stir gently, just until combined–do not over-mix or the pancakes will be rubbery. It’s fine if there are lumps left in the batter.

Place the egg whites in a small bowl, then using a handheld mixer, beat them until they are white and have stiff peaks that are still soft.

Using a rubber spatula, gently fold the egg whites into the batter.

Lightly coat a skillet or a griddle with 1 tablespoon of butter and Heat to medium low.

Drop 1/4 cup of batter onto heated skillet/griddle. Cook on first side until bubbles begin to form on surface, 2-3 minutes. Flip over and cook another 2-3 minutes until golden brown and centre springs back when lightly touched.

Keep finished pancakes in the microwave or a cold oven while you cook the rest.

Sharing at Fiesta Friday #403.

THE Blueberry Muffins

If you live with children under the age of 10 then you know that they can be very….particular, about what they do and do not like to eat.

Maybe some of you even live with adults who are the same way.

I live with my niece, and although I know she’s not as picky an eater as other little kids I’ve known, she is a girl who knows her own mind and her own taste buds. She likes what she likes. She doesn’t like what she doesn’t like. She’s polite, but if she’s not into something I make, she’ll opt not to eat it and ask for something else.

However.

When she discovers that she IS into something I make, I get requests for it A LOT. And the best (at times, funny) part is, most of the things that go over the best with her, are the simplest to put together.

Case in point, today’s recipe.

My niece LOVES my blueberry muffins.

I mean, to the point where I never have to ask beforehand whether or not she’s in the mood to have them; the answer is literally always yes.

If she’s really hungry, she can put away three or four of these bad boys in one sitting, easily. Which, is a great feeling for me personally.

Outside of a significant other, or a woman over the age of 50, I don’t think there’s any better praise I like getting for my cooking than a little kid. And the second best part of that is, these are some of the easiest things that I bake.

Even if you don’t like blueberries, I think it’s hard to dislike blueberry muffins. They’re just really, really good. I know that it’s super easy in this day and age to go down the baking aisle in the grocery store and pick up a “Just Add Water” mix, but…just hear me out.

It’s just as easy and more than worth it to make them from scratch. It really is.

I’m including two ways to make this recipe: you can make them in regular muffin cups, or you can also bake them in a muffin top pan–one of my more recent kitchenware buys that I’m very pleased with. Both taste wonderful, both are easy to do. Besides that, these are Picky-Eater certified.

What better endorsement could you need to try them out?

THE Blueberry Muffins

Recipe Adapted from AllRecipes.com

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk, or as needed*
  • 1 teaspoon of vanilla extract
  • 1 cup fresh blueberries

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners, or spray a muffin top pan.

Combine the flour, the white sugar, salt and baking powder in a medium size bowl.

Place vegetable oil into a 1 cup measuring cup

Add the egg and vanilla extract. If you’re making regular muffins, add the 1/3 cup of milk or as needed to reach the 1-cup mark. If making the muffin tops, add only 1/4 cup of milk

Mix this with flour mixture. Fold in blueberries.

Fill muffin cups or muffin top cavities.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Sharing at Fiesta Friday #398, co-hosted this week by Diann @ Of Goats and Greens.

Peach Rosemary Breakfast Rolls

The summer really is flying by, isn’t it?

I can’t believe we’re at the half-way mark of August already. Inevitably, the end of summer lights a fire beneath me to make and eat all of the ‘summer’ foods as quick as I can before they’re out of season and the Fall’s here all over again.

I love finding new recipes to try that then give me options to be able to try out yet another recipe. I’ve done it several times before on the blog, with great results. Today’s another one of them.

In last week’s post, I made Peach Rosemary Jam, as a nod to my favorite summer snack: the peach.

Peach jam is always a great thing to have on hand in your fridge for toast or biscuits, or scones but as soon as I first tasted the finished product, I knew it was too good to not at least try to incorporate into something else. Jam is a great for fillings, whether it’s mini pies or tarts or today’s recipe: breakfast rolls.

Since my sister doesn’t like cinnamon rolls (sigh), I’m always trying to experiment with different types of breakfast rolls with different fillings that I can make that still remind me of them enough to where I don’t miss them too much. I’ve had some pretty great results with it thus far and I’m pleased to say that today I’m making another addition to that growing list.

To minimize the labor time for these, I recommend splitting it up over two days. Make the jam at least one day ahead; it could not be easier to put together, but it’ll taste the best when it’s had time to have an overnight rest in the fridge so that the texture can set and the flavors can develop.

After the jam is done, you proceed the same way you would with any sweet roll recipe. I really wanted the jam to be star of these, but I did add a tiny bit of cinnamon to the dough.

Honestly? It’s like getting to eat peach pie for breakfast.

Final note: I did give a recipe for icing for these just in case you wanted the full ‘breakfast roll’ experience. I iced some and left some plain just for comparison, and honestly, I don’t think they need the icing at all. They’re plenty delicious enough on their own.

****************************************

Peach Rosemary Breakfast Rolls

Ingredients

For the Dough

  • 2 teaspoons active yeast
  • 3/4 cup milk, warmed to about 100°F
  • 1/2 cup  (1 stick) unsalted butter, softened at room temp
  • 2 large eggs
  • 1/4 cup, plus 1 tablespoon white sugar, divided
  • 2 teaspoons vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon ground cinnamon

For the Filling

  • 2 lb. yellow peaches, pitted, peeled, and coarsely chopped (about 6 cups)
  • 2 cups sugar
  • 1-1/2 tsp. minced fresh rosemary
  • 1 Tbs. fresh lemon juice

For Icing (Optional)

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

Directions

For Dough

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

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, and 1 cup of flour with the yeast mixture until smooth and combined.

Switch to the dough hook and add the remaining flour, along with the salt and cinnamon. Knead for about 5 minutes, until a soft slightly sticky dough is formed.

Sprinkle a clean work surface with flour and knead with your hands about 5 more minutes until the dough is smooth and pliable. Grease a separate bowl and punch the dough down into it, then flip it back up so that both sides are oiled. Cover the bowl with plastic wrap and a damp towel and allow to rest until doubled in size, about 90 minutes.

For Filling (I recommend making this a day ahead)

Place the peaches in a large nonreactive skillet. Stir in the sugar and rosemary. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes.

Bring the mixture to a boil over high heat. Reduce the heat to medium high, and cook, stirring frequently, until the peaches start to break down, the liquid begins to evaporate, and the mixture begins to thicken, 8 to 10 minutes. Stir in the lemon juice. If you find that the chunks of fruit are too big for your liking, use a potato masher to help break them down.

Continue to cook until the jam has thickened, 3 to 4 minutes more; it is done when you can pull a spatula through the jam and the space you clear stays open for 2 or 3 seconds. The mixture will continue to thicken as it cools, so make sure to stop a little shy of your desired thickness.

After it has cooled to room temperature, place jam in the fridge to chill.

For Assembly: Grease a 13 x 9 baking dish. Turn the dough out onto a clean work surface and roll out to a large rectangle, about 10 x 15 inches. Use a spatula to spread about heaping 1 cup of the peach jam filling on top of the dough. Roll the dough up from the long end tightly to keep filling from spilling out. Use a bench scraper or sharp knife to divide in half. Divide each half into 6 pieces so that you have 12 rolls. Arrange the rolls cut side down in the bottom of the baking dish. Cover the dish with plastic wrap and damp towel and allow to rise until doubled in size, about 90 minutes.

Preheat oven to 350 degrees Fahrenheit.

Bake rolls for 35 minutes on the middle rack or until dough inner temp reaches 190°F. Meanwhile, combine all of the ingredients for the icing together in a bowl. Pour/spoon some of the icing on top of the rolls as soon as they come out of the oven. Let sit for about 10 minutes before serving, but they are best eaten still warm.

Linking to Fiesta Friday #393.

Iced Chelsea Buns

More than a few of you are probably fans of the British baking competition show The Great British Bakeoff. I know I am. Although it’s a competition, and a lot of the winners/contestants go onto have lucrative careers as culinary personalities, I appreciate that the majority people who come on the show appear to do so solely for the love they have of baking. There’s nothing wrong those things, but there’s no cash prize or guarantee of an influencer gig in Bakeoff; they’re just there to bake.

Veteran watchers of the show know that there are some recipes that make consistent appearances on Bakeoff. Personally, it’s the authentically British recipes that tend to be my favorite; recipes like lemon drizzle cake, sticky toffee pudding, pork pies, and…chelsea buns.

A Chelsea bun is basically a sweet bun made with an enriched dough (enriched meaning it has butter, eggs and milk), then is filled with dried fruit and topped with a glaze, an icing, or in some cases both. One of the judges on Bakeoff, Paul Hollywood, is very vocal about his love for Chelsea buns and as such, is very critical of the contestants when/if it comes time for them to make their own versions.

I’ve tried out several Bakeoff recipes on the blog before, but up until now still hadn’t gotten around to the old Chelsea Bun. However, I have made quite a few enriched sweet roll recipes before, so I knew going into it that the process probably wouldn’t be too different from what I’m used to.

I’ve gotta say, that Paul Hollywood really knows what he’s doing when it comes to bread. The Chelsea Buns baked up very light and fluffy on the inside, with a golden brown finish on top. The plump dried fruit on the inside gave them tiny bursts of tart flavor that complemented the sweetness. I’ve included the recipe for the icing because I typically prefer it myself, but honestly, you could eat these plain and still be a happy camper.

Get the vaccine. If you’re not going to get the vaccine, then wear a mask and practice social distancing.

**********************************

Iced Chelsea Buns

Recipe Adapted from Paul Hollywood

Ingredients

For Dough

  • 500 grams (Roughly about 4 1/4 cups) bread flour*
  • 1 teaspoon salt
  • 1/3 cup white sugar, plus 1 tablespoon, divided
  • 2 tablespoons unsalted butter, softened not melted
  • 1 large egg
  • 1 tablespoon active dry yeast
  • 1 1/4 cups whole milk, warmed

For Filling

  • 3 tablespoons unsalted butter (50g for both filling and greasing baking pan,) softened but not melted
  • ¼ cup plus 2 tablespoons firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups dried cranberries, cherries or currants (or a mixture of all the above if you like)

For Icing

  • 1 cup confectioner’s (powdered) sugar
  • Zest of about ½ orange (about 1 tablespoon)
  • About 1 tablespoon freshly squeezed orange juice

Directions

In a large glass measuring cup, pour in the milk, sprinkle in the yeast, and then add 1 tablespoon of the sugar on top of that. Allow to sit for 10 minutes, until yeast is proofed and frothy.

Pour the yeast mixture into the bowl of a standing mixer (or, if you’re using a handheld mixer or baking by hand, pour it in in a large bowl)

Add the rest of the sugar, the salt, the butter, the egg and 2 cups of the flour. Use the dough hook(s) (or a wooden spoon if you’re making by hand) to combine.

Stir until the mixture is well mixed and starts coming together as a soft dough. You may add more flour here as needed, but the actual amount you will need will vary according to your location and the time of year. Keep in mind, this is meant to be a soft dough and you don’t want to add any more flour than necessary. Only add enough to hold it together

Turn dough onto a lightly floured pastry mat or pastry board; knead dough with your greased hands until smooth and elastic, about 5 minutes.

Lightly grease the large mixing bowl with butter or cooking spray. Place dough in the greased bowl. Cover the bowl with a piece of plastic wrap and a damp small kitchen towel. Let dough rise is a warm place until doubled in size, about 1 hour. 

Line a 13 x 9 baking sheet with parchment paper and spray the paper with cooking spray.

Turn the risen dough out onto your work surface. Knead dough briefly, 4 to 5 times. Roll the dough into a rectangle about 21-inches by 10-inches.

Spread 3 tablespoons of softened butter over the top of the dough. Spread the brown sugar evenly over the top to within 1 inch of the edges. Sprinkle the cinnamon evenly over the brown sugar, then scatter the dried fruit evenly over the top.

Roll-up dough jelly-roll style, starting with a long side, rolling the dough quite tightly. Place the roll seam-side down, and gently roll the entire roll on the lightly floured board with the palm of your hands to even-out the roll to the same thickness.

Using a sharp kitchen knife or a bench scraper, slice off the very ends of the roll where the ends are uneven (slice off about ½ inch, the ends can be discarded.) Slice the long dough roll into 12 equal pieces, and place the rolls cut side up evenly apart in the baking pan. (Measure the length of the roll and use the back of a kitchen knife to mark the roll at the half-way point. Then mark each half into 6 pieces. After marking, use a sharp knife to slice the rolls all the way through.)

Cover pan with plastic wrap and the damp kitchen towel again and let rolls rise and spread out in a warm place, about 1 hour. Tip: The rolls should be about doubled in size, spread out with the sides touching, and look quite puffy. If the centers are popped up you can gently push the centers back down with your fingers.

While the rolls are rising, preheat oven to 425 degrees F.

Bake the rolls for 20 to 25 minutes or until the rolls are a rich golden brown or the internal temperature reads 180 to 190 degrees F using an instant read thermometer to gauge the temperature. Remove rolls from oven. Place pan on a wire cooling rack to cool slightly while preparing the icing.

In a small bowl, combine confectioner’s sugar, orange zest, and enough orange juice to make a good spreading consistency. Spread the orange icing on top of the still warm rolls.

Sharing at Fiesta Friday #391.

Rock Cakes

If you’ve been following the blog for a while, then you’ll know that biscuits and scones are some of my favorite things to bake. However, if you’ve paid attention to my personal techniques for making both of them, you’ll also know that it’s a process. Not a difficult one, but one that does involve a little more time, effort and tools than some may be able to spend.

No judgment; sometimes I’m the “some” that I’m talking about.

There’s nothing wrong with taking short cuts in the kitchen so long as the finished product still tastes good. Even though it’s still my preference to go with my tried and true way of doing things, there are times during the week when I don’t have time to ‘go the longer way’ in making biscuits or scones, and I too choose to ‘take a shortcut.’

The quickest shortcut for making biscuits that will still turn out tasting great are Drop Biscuits, where you make a biscuit dough, but rather than going to the trouble of rolling out the dough, you just scoop it out and plop it onto a pan and bake it off. The result is a biscuit that has a craggy outer texture, but (so long as you haven’t overworked the dough) is still tender on the inside. The scone counterpart to a Drop Biscuit, is the Rock Cake.

Don’t be thrown off by the name. Rock Cakes are far from the tough hockey pucks you may be imagining they taste like. In my opinion, the name likely comes from their appearance. Because the dough hasn’t been rolled, smoothed out, or given time to rest, it bakes with an uneven and craggy exterior. But that exterior is where the rough inconsistency ends.

If you break open a rock cake, you’ll find that the texture is much closer to a traditionally made scone than you might expect. It was close enough to where I was genuinely surprised at the result. They’re not as fluffy or light as normal scones, but they are tender enough to where you’re not disappointed that you took the shortcut in the first place to make them.

I had just bought a muffin top pan that I wanted to try out, and this seemed like the perfect recipe to break it in. I had really great results with it, but if you don’t have one that’s no problem. The cakes will probably just spread a little more on a regular sheet pan–and as a remedy to that, you can always place the batter/dough in the fridge for about 30 minutes to make a bit more stiff before baking.

These are really great smeared with butter and jam alongside a cup of your favorite morning beverage– or just by themselves at any time of day.

************************************

Rock Cakes

Recipe Adapted from BBC Food

Ingredients

  • 1 1/4 cup + 2 tablespoons (225 grams) self-raising flour
  • 1/3 cup (75 grams) white sugar, plus more for sprinkling
  • 1 teaspoon baking powder
  • 1/2 cup + 1 tablespoon (about 125 grams) cold unsalted butter, cut in to cubes*
  • 1 cup (150 grams) dried fruit (I used Trader Joe’s Orange Dried Cranberries)
  • 1 large egg
  • 1 tablespoon milk or heavy cream
  • 2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees Fahrenheit. spray the cavities of a muffin top pan (Mine makes 12 at a time) with cooking spray, or line a sheet pan with parchment paper and set aside.

Combine the flour, sugar and baking powder in a bowl and cut in the cubed butter until the mixture looks like breadcrumbs. (You can cut the butter into the dry ingredients using a fork, a pastry blender, or as I always prefer, grate the butter in with a box grater). Mix in the dried fruit.

In a small clean bowl, beat the egg and milk or heavy cream together with the vanilla extract.

Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk/heavy cream if you need it to make the mixture stick together.

Place heaping tablespoons of the mixture onto the prepared baking tray. If you’re not using a muffin top pan, leave space between them as they will flatten and spread out to double their size during baking.* (As a way to lessen the spread, you can always place the dough in the refrigerator for about 30 minutes before baking to make it ‘stiffer’)

Sprinkle the tops with white sugar.

Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool.

Linking to Fiesta Friday #380, cohosted by Liz @ Spades, Spatulas & Spoons.

How To Make: Biscuits

So, right off rip, I’m letting you guys know there’s no new recipes being posted today.

Instead, I’m going try something a little bit different. A few weeks back, I made a remark about my propensity for posting biscuit recipes on the blog, and that one of these days I really should get around to making a “How to” themed post solely dedicated to my personal process of making biscuits.

Consider this One of These Days.

Biscuits are a recipe that around roughly 7-8 years ago, I had little to no idea what I was doing with. All I knew was that they were one of my favorite foods, and I wanted to learn how to bake them and bake them well.

7-8 years later, and while I’m no master baker, what I can say in all honesty is that biscuits are something I’m extremely good at making. I’ve been to a lot of restaurants and tried a lot of other biscuits made by other people; I prefer my own, 100% of the time. This came about through a LOT of research, recipe reading/comparisons, and even more trial & error. It’s taken me a while but I do finally feel as though I’ve worked out a personal, tried-and true technique for biscuit-making, and I thought that I would the opportunity to share it here with all of you.

Essential Ingredients:

  1. Flour: You can’t make biscuits without flour, and the best tasting biscuits do largely depend upon the flour being used. The better the flour, the better the biscuit. I have had the best results in texture when using 2 flours in particular: King Arthur Unbleached All-purpose Flour and White Lily All-Purpose Flour. White Lily All Purpose Flour is only available in certain parts of the USA, and so I typically default to the King Arthur and don’t really notice a difference between the two. But a perfect substitute for either one of those is to either use is self-rising flour (flour with baking powder already pre-sifted in it) or cake flour (flour that’s been sifted repeatedly and mixed with a bit of cornstarch). Now, in full transparency, in time when I don’t feel like paying for I also make biscuits that taste delicious using generic, non-name brand flour as well.
  2. Baking powder: This one is important. Look at the bottom of the tin and make sure that the baking powder you’re using is still fresh. The biscuits won’t rise and they’ll have a metallic aftertaste if your BP is stale.
  3. Butter: Another essential that makes all the difference in the final product. I tend to stick to unsalted just because I like to control the salt level in my foods. When it comes to butter, the better quality you can use, the richer the biscuits will taste. Again, in full transparency I’ve made a lot of delicious biscuits with generic brand butter but if you can afford it, Land O’Lakes is a good middle ground. The European butters (like Kerrygold) are the highest quality and also on the pricier side, but ohhh the things they do to your baked goods. Finally, this is critical: FREEZE THE BUTTER. I’m talking, it should be rock solid. The colder the butter is, the more flaky and rich the biscuit will taste. I flat out will not even make biscuits anymore if the butter is not frozen, and I don’t recommend that you do either. Trust me: it makes all the difference.
  4. Milk: I highly recommend always using buttermilk for biscuits, but in a pinch, I’ve used regular milk with decent results too. As a pro-tip, you can always ‘make’ your own buttermilk by adding 1 tablespoon of lemon juice to 1 cup of regular milk and allowing it to sit for 30 minutes, until the top looks curdled.

Optional Ingredients

  1. Sour Cream: I put this in the optional category, but to be honest lately it’s become more and more of an essential to me. Adding 1 cup of sour cream to my doughs took my biscuits (that were already pretty delicious) and elevated them to a place of perfection I didn’t even think they were capable of being at. They come out SO tender and melt-in-your-mouth on the inside.
  2. Spices/Herbs: A little extra flavor never hurt anything, and depending on the dish I’m making, I will typically always add about 1 teaspoon of black pepper and/or some herb to the dough. Biscuit dough is a very flexible blank canvas in terms of seasoning, so don’t be afraid to add your favorites to it.

Must Have Tools:

  1. Box Grater: Listen. This little contraption was a game changer for my biscuits. Cutting frozen butter is difficult, even more so if you’re trying to get it into evenly sized pieces. The large holes on the box grater take care of alllll that for you; the butter ends up looking like tiny wood shavings, and disperses perfectly even throughout the dough,
  2. Bench Scraper: A crucial process of making biscuits my way is cutting and layering the dough so that the biscuits rise high and flakey. Theoretically speaking, you could use a knife to do this, but most butter knives aren’t sharp, and using a butcher knife to cut biscuit dough just isn’t very practical to me. The bench scraper is sharp enough so that you’re not scraping a dull blade against the dough (which can deflate the biscuits), and it’s also not going to be as awkward and dangerous as using a sharp kitchen knife. You can make sharp, clean and straight cuts across the dough that make for quick, even and easy layering.
  3. Rolling Pin (Preferably a handle-less wooden French dowel style): Speaking of layering…unless you’re making drop biscuits, I just don’t see how you get around the fact that you need a rolling pin; one that you’re comfortable using. I hate rolling pins with handles on them. For whatever reason, I have a better grip without the handles, so a French wooden dowel is ideal for me.

Optional Tools

  1. Pastry Mat: If you make biscuits, cookies, pie crust or bread on a regular basis, I would say that a pastry mat is a necessary tool. But even if you don’t, they’re still pretty handy to have around just to keep your kitchen countertop from getting messy, which biscuit making can sometimes be.
  2. Square Cookie Cutter: If you’ve been following for a while, you’ve probably noticed that the majority of my biscuits are square rather than round. I do this on purpose, as I’ve found that square cookie cutters provide an overall cleaner cut, and don’t compress the dough down as much during cutting (which can hinder the final rise). Plus, square shaped biscuits are easier to make breakfast sandwiches out of, which I do pretty often.

Essential Techniques

  1. Freezing the Butter: I said it before and I’m saying it again: if you want the flakiest, best textured biscuits, freezing the butter is a MUST. To give you an idea of how serious, I will admit that I have gone to make biscuits, discovered I didn’t have any frozen butter on hand, and abandoned the entire mission, It’s that serious.
  2. Layering: The flakiness in biscuits comes from layering and re-layering the dough. This can be a tricky process, as biscuit dough cannot be kneaded the same way yeast bread doughs are, or the biscuits will be tough and dense. You have to work as quickly as possible, letting your hands touch the dough as little as possible. This is where the bench scraper comes in such handy. It helps you slide and move the dough around without touching it, then cut it into even rectangles that will layer together easily, and also keep the dough from sticking to the mat. I do the layering process about 5-6 times, just until I can see the frozen butter specks ’embedded’ in the dough and the dough edges look like a cohesive kind of ‘sponge.’
  3. Overnight Rest: This was something I just started doing a couple of years ago. Biscuit dough doesn’t respond well to kneading, but you have to work it to some extent just to get the layering in. After I’ve completed my layering process, I wrap the dough in plastic wrap and let it have an overnight rest in the fridge. This allows the gluten in the dough to relax so that the resulting crumb won’t be close = dense. It’s another step that will give you a more tender biscuit.
  4. Trimming the edges: Basically, this means that I take the one big rectangle mass of dough, and cut off about 1/2 inch from all of the edges. The biscuits rise higher when I do. I don’t have a scientific reason for why this works so well; it just does. I don’t throw away the edges though; I gently press them into a mass on their own, and get a ‘scrap’ biscuit out of them.
  5. Pan of Water: Fill a shallow pan of water and place it in the bottom of the oven. This creates extra steam in the oven, which helps the biscuits rise higher. It also gives them a golden brown crust on the outside.
  6. Close placement: Once I cut the biscuits out, I place them very close together on the sheet pan; nearly touching. I’ve found that this creates steam pockets in between the biscuits.Once the steam gets into the dough, it forces the dough to push upwards so that the moisture can escape. This = higher biscuits.

Alright, y’all. That’s about all I’ve got. If there are any more questions about my process, the tools, the tips, or biscuits, feel free to drop me a line in the comment section. For now, I’m gonna go ahead and also include the links to all of the biscuit recipes here on the blog, for which I’ve used all of the above tools/techniques/ingredients to make. Happy Biscuit Baking!

Baking Powder Biscuits

Banana Bread Biscuits

Black Pepper Biscuits

Browned Butter Vanilla Biscuits

Cornmeal Biscuits and Honey Butter

Cornmeal Sage Biscuits

Sour Cream Biscuits

My Grandma’s Angel Biscuits

Mile High Biscuits

Sweet Potato Biscuits

Linking to Fiesta Friday #374.

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.

*****************************************

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.