Popeyes Biscuits

From: vegchic.blogspot.com

These taste just like Popeye's Biscuits, light and fluffy, and so easy to make.

Ingredients:

2 cups Bisquick
1/2 cup light sour cream
1/2 cup Sprite

Directions:

Mix Bisquick and sour cream with a pastry blender.  Stir in Sprite.  Pat lightly on a floured surface.  Cut out biscuits and place 2 inches apart on a ngreased cookie sheet.  Bake at 400 for 10-12 minutes.  Brush with butter when remove from oven.

Cheesy Onion Bread

             1 1/2stick(s) cold unsalted butter, 1 stick cubed
             1 large onion, finely chopped
             1 tablespoon(s) poppy seeds 
           Kosher salt 
              Freshly ground pepper 
         1 cup(s) (3 ounces) coarsely shredded Gruyère cheese

                        2 cup(s) all-purpose flour, plus more for dusting 

                        2 teaspoon(s) baking powder 

                 1/2 teaspoon(s) baking soda

                        1 teaspoon(s) salt

                  1 cup(s) buttermilk  

Directions

1.    Preheat the oven to 425 degrees F. Butter a 9- by 4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl, and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

2.    Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda, and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

3.    Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2- by 24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

4.    Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Cheesy Bread

from: Welcome Home

This delicious, cheesy bread served hot right from the oven with a big bowl of soup will be one of your favorites.  This is an easy recipe and the b read is so good, it doesn't even need butter.

Ingredients:

2 cups of flour (all-purpose)
1 cup shredded sharp cheddar cheese
1 t. sugar
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t coarse ground black pepper
1 cup buttermilk
1/2 cup butter, melted
2 eggs

In a large bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper.  In a smaller bowl beat eggs, melted butter and buttermilk with a whisk.  Add to flour mixtureand mix with a spoon, just enought o wet all the ingredients.  Pour into a loaf pan that has just the bottom of the pan sprayed with Pam.  Bake in a preheated 350 degree oven for 35-40 minutes.  Allow to cool for 15 minutes before removing from the pan. 

Red Lobster Cheese Biscuits in a Loaf Pan

3 cups flour
1T baking powder
1 t salt
1/4 t cayenne pepper
1/8 t black pepper
4 oz cheddar cheese, cut into 1/4" cubes
1 1/4 cups milk
3/4 cup sour cream
3 T butter, melted
1 egg, lightly beaten

Heat oven to 350. Grease a 9x5 loaf panwith oil.  In a bowl whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered with flour mixture.  (This will prevent your cheese from sinking to the bottom of the loaf of bread. 

In an different bowl, whisk together the reamaining ingredients.  Fold the wet mixture into the dry mixture, stire just until combined.  DO NOT OVER STIR!  Pour into the loaf pan.  Bake for 45-50 minutes.  Let cool 10 minutes and remove from the pan.  Allow to cool for 1  hour before slicing.

7up Biscuits

 
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7 up
1/4 cup melted butter

Preheat oven to 450

Cut sour cream into Bisquick with a pastry blender.  Add 7up, this will make a very soft dough. 

Sprinkle additional Bisquick on a hard surface and pat dough out, cut into 8-9 biscuits.  Melt the butter in a 9" square pan, place the biscuits into the pan and bake 12-15 minutes until golden brown.

Double Quick Dinner Rolls

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 1/4 cup dry potato flakes
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons vegetable oil
• 3/4 teaspoon onion or garlic powder* optional
• 2 1/4 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.

2. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.

3. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.

4. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.

5. Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.

Cheese Garlic Biscuits

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 5 tablespoons butter
• 1 cup milk
• 1 cup shredded Cheddar cheese

•
• 1/4 cup butter, melted
• 1 clove garlic, minced

Directions

1. Preheat oven to 450 degrees F (230 degrees C).

2. In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.

3. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.

Bread Bowls

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 7 cups all-purpose flour

• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.

3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.

4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

5. Preheat oven to 400 degrees F (200 degrees C).

6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately

Optional Recipe:

Ingredients


2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal

Directions

1.In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2.Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

3.For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew.

Notes:
Use olive oil and added a Tbsp. of sugar. I made 6 bowls, which were a good size. (A secret I learned from Alton Brown from the Food Channel - place the dough in an oiled bowl or tall container. Cover with a cloth. Boil water and pour into a bowl. Place both in the oven. The steam creates the perfect temperature for rising the dough. Works great every time!)

For those who find these TOO simple in taste, add 2 tblsp Garlic Powder to the recipe and when putting egg wash on, sprinkle garlic and oregano over both times. This helps the flavor of the bread tremedously!

Follow recipe as given, but use an inverted oven safe cereal bowl as a form, spray with Pam, and simply take an appropriate size cut of dough and wrap it around the bowl. Be sure its not overly thick unless you really like thick bread. Bake for 12-15 min.and you have a perfect bowl every time.

Fantastic recipe! I usually make 6 bowls and I've never had them flatten out. I think the cornmeal helps to keep them from spreading. Adding a little sugar to feed the yeast also helps, and I always store my yeast in the freezer so it stays fresh longer (it also improves the proofing).
TIP: For the second raise period, split up into individual bowls on a baking tray lined with non-stick baking paper. DO NOT reknead the bowls- avoid handling them directly before baking so they will stay raised.

Breakfast Sausage Gravy and Black Pepper Buttermilk Biscuits

From: http://www.foodbuzz.com/

One night after work I saw an episode of Bobby Flays "Throwdown", and he made these Black Pepper Buttermilk biscuits, I was hungry and needed them now!

But my next thought was how am I going to take step by step pictures, with gooey biscuit fingers? I knew I had to get all organized, pre-heated the oven, pre-measured all my ingredients and was pleasantly surprised how easy it was, I only forgot one step, but who needs a picture of my pouring buttermilk in to a bowl and mixing it, right?

I was so excited! My house was filling up with that homemade biscuit smell, and when I pulled them out of the oven they looked flippin awesome!!

Black Pepper Buttermilk Biscuits:



Here is what you'll need; Flour, cold butter, cold buttermilk, salt, baking soda, baking powder, whole milk or heavy cream, black pepper, and 4 tablespoons melted butter.





You are also going to need a large bowl and a pastry cutter.







Pre-heat your oven to 450 degrees. Put the flour, salt, baking soda and baking powder in the bowl and mix well.

Drop cold butter on to flour and cut it into the flour until it resembles wet sand. Pour in the cold buttermilk and mix by hand until it comes together. * This is were the picture would have been if it wasn't for my biscuit hands :)

Pat out a 10x12 rectangle and cut our the biscuits with either a 3 inch biscuit cutter or a round cookie cutter (I found my round cookie cutter at Meijer in the baking pan isle).

Reform the dough and repeat.

Brush with heavy cream or whole milk and sprinkle with black pepper. Place on a non-stick baking pan or line with parchment paper and bake for 12-15 minutes depending on your oven. Mine took 12 minutes.

Remove from oven and brush with melted butter.

Now pat yourself on the back!

Breakfast Sausage Gravy:

5 simple ingredients; breakfast sausage (I am using venison sausage, but you can use pork sausage it all works the same), flour, milk, salt and pepper.

Venison sausage is mixed with a little pork fat, but it still is leaner than your traditional pork breakfast sausage, so I poured a little olive oil into the pan. If I was making this with the normal pork sausage I wouldn't have.

When the sausage is completely brown, you then sprinkle the flour over and mix until the flour is completely absorbed.

Pour in the two cups of whole milk and stir, bring up to a small simmer, stirring until thickened.

Once, it thickens up... season with salt and lots of black pepper! Serve over biscuits!!


Black Pepper Buttermilk Biscuits: (Bobby Flay recipe)

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
1 1/2 cups cold buttermilk
1/2 cup heavy cream or whole milk
1-2 teaspoons black pepper

Pre-heat oven to 450 degrees.

Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until all ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture adn continue to combine until the mixture resembles wet sand. Add the buttermilk and mix by hand until it comes together.

Scrape dough onto a lightly floured counter. Pat the dough into a 10x12 inch rectangle, about 3/4 of an inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place on a large non-stick {or parchement lined} baking sheet. Brush the tops with cream or milk, sprinkle with black pepper. Bake the biscuits for 12-15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

Breakfast Sausage Gravy:

1 lb breakfast sausage
1/4 cup all-purpose flour
2 cups whole milk
salt and pepper to taste

Over medium heat and brown the breakfast sausage, when completely cooked sprinkle the flour and stir until completely absorbed. Pour in the two cups of milk and stir. Increase the heat a little to bring to a small bubble. When thickened, sprinkle with salt and pepper to taste. Serve over warm biscuits!

Freezer Biscuits

5 cups flour
1/4 cup sugar
1 tsp baking soda
2 tsp salt
3 tsp baking powder
1 cup shortening, butter or a combo of both
1 envelope yeast
2 Tbsp warm water
2 cups buttermilk

In a large bowl, combine the first five ingredients. Cut the shortening into the flour with a pastry blender or fork until mixture resembles coarse sand. Dissolve the yeast in the warm water. Add both the yeast water and the buttermilk to the flour. Knead the dough until it is no longer sticky and feels elastic. Roll out to 1/2 inch thickness. Cut into circles and lay on a cookie sheet.

Freeze until hard and then place into a freezer container. To use: bake at a preheated 425 degrees until tops are light brown...about 15 minutes. You can bake these either frozen or unfrozen. If you let them thaw, they will rise a bit because of the yeast

Garden Herb Loaf

• 4 1/4 cups all-purpose flour
• 3 tablespoons white sugar
• 2 (.25 ounce) packages instant yeast
• 1 1/2 teaspoons salt
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3/4 cup milk
• 1/2 cup water
• 1/4 cup butter
• 1 egg

• 1 tablespoon butter, melted

1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and herbs.

2. Heat milk, water, and 1/4 cup butter until very warm (120-130 degrees F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough.

3. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes.

4. Divide dough into 3 equal pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes.

5. Bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 10 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.

Cheese Garlic Biscuits

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 5 tablespoons butter
• 1 cup milk
• 1 cup shredded Cheddar cheese

• 1/4 cup butter, melted
• 1 clove garlic, minced

1. Preheat oven to 450 degrees F (230 degrees C).

2. In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.

3. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.

Garlic Knots

• 1 (10 ounce) can refrigerated pizza crust dough
• 1/3 cup olive oil
• 6 tablespoons finely chopped fresh garlic
• 5 tablespoons grated Parmesan cheese
• 3 tablespoons chopped fresh parsley
• 1 teaspoon crushed red pepper
• 1 teaspoon salt

1. Preheat oven to 450 degrees F (230 degrees C).

2. Roll out pizza dough to form a 10x16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips. Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan.

3. Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve.

Pour the toppings over them right when they come out so it soaks in. If you wait until they are cold it coats the outside and gets messy.

I decided to add all the ingredients to the olive oil so the flavors would infuse and it really turned out great!

Sun Dried Tomato and Asiago Cheese Bread

• 1 cup water
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• 2 tablespoons white sugar
• 2 tablespoons instant powdered milk
• 1 teaspoon salt
• 2 1/2 cups bread flour
• 1/2 cup amaranth flour
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 cup grated Asiago cheese
• 1 teaspoon dried basil (optional)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon active dry yeast

Directions

1. Place all ingredients into bread machine in order given.

2. Bake according to bread machine directions for regular bake.

To make this recipe by hand - First dissolve the yeast in 1 cup warm water, then add the rest of ingredients in order listed. Allow it to rise for 1 hour until doubled, then punch down. Allow to rest on baking sheet for 15 minutes. Cook at 375 for 25-30 minutes until lightly browned.

This bread is delicious. I only had oil-packed sun-dried tomatoes so I rinsed them in hot water first ... it worked great!

Olive Cheese Bread

• 1/2 cup butter, melted
• 1/2 cup mayonnaise
• 1 (2.25 ounce) can sliced ripe olives, drained
• 2 green onions, chopped
• 1 1/2 cups shredded Monterey Jack cheese
• 1 (1 pound) loaf unsliced French bread

1. In a large bowl, combine the first five ingredients. Slice bread in half widthwise and lengthwise.

2. Place on an ungreased baking sheet. Spread cheese mixture over cut sides of bread. Bake at 350 degrees F for 15-20 minutes or until the cheese is melted

Cinnamon Rolls

• 1 cup warm water (110 degrees F)
• 1 egg
• 3 cups bread flour
• 1/4 cup white sugar
• 3 tablespoons instant powdered milk
• 1 1/2 teaspoons salt
• 5 tablespoons butter, softened
• 1 teaspoon instant yeast
• 1/3 cup butter
• 1/2 cup vanilla ice cream
• 1/2 cup brown sugar
• 1/2 cup butter, softened (for spreading)
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar

1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.

2. Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.

3. Preheat oven to 350 degrees F (175 degrees C).

4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.

5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.

Very good. I was skeptical, even after having read all of the great reviews but they truly are very good. The bread is moist and tender, not hard and with using the bread maker, this is a pretty easy recipe to make. It takes time due to the required rising but other than that, it's quick and easy. I did do a couple of things differently -- I added more cinnamon, 1 tsp was not nearly enough; I omitted the powdered milk; and I used cream instead of ice cream. Next time I'll add nuts and they'll be perfect. I'm glad I didn't heed the advice to double the caramel, they were quite sweet and quite gooey with the recipe as it was. Try 'em, you won't be disappointed.

These are absolutly the best cinnamon rolls! I have made them for everyone this holiday season and all have loved them. The only thing I did different after the first batch was divide my dough in half and bake in 2 8x8 pans. The center rolls wouldn't shrink then, and they looked gorgeous :)

YUM! YUM! These are Soooo good and I can't wait to make them again! I doubled the caramel part and added pecans to the caramel recipe. I read a couple reviews saying it was dry. Mine was not at all dry. When taking from the oven, turn upside down on a platter and all the caramel will be on "top". I also frosted with cream cheese frosting. 1/2 (8 ounce) package cream cheese, softened, 1/4 cup butter, softened, 1 cup confectioners sugar, 1/2 teaspoon vanilla extract, 1 1/2 teaspoons milk.

Buttermilk Cinnamon Rolls

• 2 (.25 ounce) packages active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 cups buttermilk
• 1/2 cup vegetable oil
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted
• 1 1/4 cups brown sugar
• 1 1/2 teaspoons ground cinnamon

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).

4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

WONDERFUL!!! These cinnamon rolls were very quick and easy, the only changes I had to make were to add more flour (about a cup and a half or two cups) to keep it from being so sticky, and I added some cinnamon to the dough and about 1/4 cup sugar because I noticed the recipe didn't call for any. Also sugar helps the yeast proof faster. Since we love cinnamon, I put more into the brown sugar mix than the recipe called for. Also, I put them in the refrigerator overnight and they rose some, but not as much as I wanted so I let them rise in a warm place for an hour before I baked them. The baking time was only 14 minutes for mine, and the cinnamon rolls were so perfect and golden and ENORMOUS! This recipe made 18 enormous cinnamon rolls. I topped them with homemade cream cheese frosting, but I don't think they needed it because they were already so moist and soft and wonderful. I don't think they were cakey or biscuity at all. A couple tips: Warm the buttermilk over the lowest heat setting or it will start to curdle. Also, once you have your cinnamon roll log, stretch it out a bit if you need to to make it all the same thickness. And to cut them, get a piece of thread and put it around as much roll as you want to cut off.

I follow the dough recipe to the T, then vary the fillings. Mini chocolate chips with toasted pecans and a butter/cinnamon/brown sugar mix.  Make them at night, refrigerate overnight and bake in the morning for something that tastes like you spent hours and hours on it. Oh, and a note. If you warm the buttermilk too much, it curdles, but doesn't wreck it. Just stir with a wisk and dump it into the mixer. No worries!

These cinnamon rolls are easy to make with my dough hook in my Kitchenaid Mixer - they are light and fluffy. I make them into sticky buns by coating the bottom of the pan with molasses/pancake syrup/brown sugar - mixture of anything you would like. Turn them out immediately upon removing from the oven and they are heavenly. We have had raves about them.

Boiled Bagels

• 4 1/4 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons white sugar
• 1 tablespoon salt
• 1 tablespoon white sugar

1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.

2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.

3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.

4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.

5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.

6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

Footnotes

*USE ONE TABEL SPOON OR MORE OF MOLASSES IN THE BOILING WATER !!!!!!  it gives the real new york water bagel surface they came out like a bagel should hard and shiny and soft and chewy oh..... and jumbo ( I let them rise a little longer great recipe thanks later

Perfect, perfect! I sub 1 1/2 C whole wheat flour and baked them on a pizza stone sprinkled with cornmeal. I could only bake 6 at a time, I accidentally let the second half of the batch rise for 1 hour on a floured board under a damp towel after they were formed instead of the twenty minutes the recipe called for, and the second batch was SPECTACULAR- light and fluffy on the inside, crisp on the outside. I also only needed no bake them for half as long as the recipe called for- good thing I kept an eye on them the first time- not sure if my oven is off or what, but just watch them closely the first time to see what they do.

This was my first attempt at making homemade bagels! They came out fantastic!! It is a process... easy, but a bit time consuming, like anything baked using yeast.I didn't change anything except I used the suggestions from others, I let them rise for 30 minutes and made 8 larger bagels instead of the 12...and they are a perfect size! I also used maybe a quarter cup of whole wheat flour as well. I made them everything bagels by dipping the bagel in a bowl with poppy seeds, onion flakes, garlic flakes, some sesame seeds, and one batch had some coarse sea salt added. One bagel I coated with some honey and sprinkled some oats on it..just to see.I dipped them in it after I boiled them before baking. I also lightly oiled the baking sheet and sprinkled some corn meal. I must say, they taste wonderful, my boyfriend loved them!! Thanks for the recipe...

Make sure your dough rises regardless of the amount of time stated and make sure your water is not too hot when you add it to the yeast and flour. That may be why some of your bagels sank. After you have shaped the bagels and they have risen, make sure you don't knock them down before you put them into the boiling water. GREAT RECIPE!!!

Buttermilk Biscuits

• 2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup shortening
• 3/4 cup buttermilk

In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

**Tips to make the biscuits rise: 1) Use 1/2 teaspoon of baking soda (instead of 1/4 as the recipe calls for) and 1/2 a teaspoon of baking powder. 2) Roll the dough out to 3/4" to 1" thickness rather than 1/2" and use a large biscuit cutter (about 3" in diameter). 3) For really authentic Southern biscuits, add 1/2 stick of melted butter to the batter and then brush tops with remaining 1/2 stick of butter when they come out of the oven. 4) Don't bother trying to count calories or fat grams. Just enjoy with homemade sausage gravy!!

***Baking recipes that require only a few ingredients demand PERFECT technique. This biscuit recipe will yield great biscuits if:
1) You don't over-mix (use a fork or your hands),
2) Remember to use AP and not self-rising flour,
3) Don't substitute milk for buttermilk,
4) A brush of melted butter while baking is very nice, and
5) Don't neglect the salt (It’s that important!).

****Also to expand on note #1 above, I press the dough in a large square and cut the biscuits square. That way you don't have to keep re-forming, and thus overworking, the dough remanants to cut more perfect circles. Finally, I freeze most of the unbaked squares between pieces of parchment and bake them fresh in the morning.

*****These are also great because the batter can be easily tweaked; shredded cheese, chunks of cheese, cinnamon & sugar, fresh herbs, etc. The possibilities are endless!

******I used butter flavor Crisco, 1 tsp. salt, 1/2 cup buttermilk with 1/4 cup sour cream wisked into the buttermilk. I thought the dough looked too dry but they baked up perfect! I only got 7 biscuits out of the batch but I made them thick. 10 min at 450 deg. was just right. Sprayed the tops with Can't Believe It's Not Butter when done. They had plenty of flavor. YUM!!

Mushroom Bread

• 1 loaf Italian bread
• 1/2 cup softened butter
• 1 pound sliced fresh mushrooms
• 2 cups shredded mozzarella cheese
• 6 green onions, chopped
• 3 cloves garlic, minced

Directions
1. Preheat an oven to 400 degrees F (200 degrees C).

2. Slice bread in half horizontally. Using your fingers pull out most of the soft bread to form a hollow shell. Save pulled-out bread for another use.

3. Mix together butter, mushrooms, cheese, green onions, and garlic. Spread the mixture on both cut sides of bread. Place the bread, cut sides up, on baking sheet.

4. Bake in preheated oven until the cheese has melted, about 10 to 15 minutes. Cut in wedges to serve.

Amount Per Serving Calories: 279
Total Fat: 12.8g
Cholesterol: 32mg