Angel biscuits are a cross between a conventional buttermilk biscuit and a yeast roll. Like a buttermilk biscuit they include baking soda and baking powder and are handled with a light touch to keep them tender. Like a yeast roll they include yeast and some resting time for the yeast to multiply and leaven the Read More …
I spotted a recipe for sourdough English muffins on www.anoffgridlife.com and decided to try it with some modifications. It turned out pretty well, but I would like to try again to see if I can get a more open crumb. I started with my 50/50 sourdough starter, which seems pretty inactive since I had not Read More …
When I made biscuits for breakfast sandwiches, I made a 8 x 8 pan of 6 biscuits, following directions in Cook’s Illustrated. They were easy and turned out well. I think have them all together helped them rise more. 8.33 oz. (1-2/3 cups) all-purpose flour 1-1/2 tsp. sugar 1-1/4 tsp baking powder ¼ tsp. baking Read More …
I spotted a whole-wheat cinnamon roll recipe in Bittman Bread: No-Knead Whole Grain Baking for Every Day, and this is my adaptation of his recipe. He used some unusual techniques, such as using only water to prevent the dough sticking to things, and starting the bake in a cold oven, but they did work. I Read More …
Hot cross buns are an Easter classic, which I remember from my childhood. This version is adapted from Marie Rayner’s book The Best of British Baking: Classic Sweet Treats and Savory Bakes. The photo shows a half recipe. The only hard part of halving the recipe was including half of a beaten egg (i.e. 2 Read More …
This is a Southern breakfast classic, combining Cathead Biscuits and Sausage Gravy .
This version of the Southern breakfast classic is adapted from the Richmond Times-Dispatch. It will make 6 servings. A key issue is how much fat is given off by the sausage. You will need at least a ¼ cup of fat for the gravy. If there is not enough from the sausage, add some butter. Read More …
These are large drop biscuits which could be eaten with butter and jam or with sausage gravy for a classic Southern breakfast. This is an adaptation of a recipe in the Richmond Times-Dispatch sized for 2 servings. The original used a 50/50 blend of all-purpose flour and cake flour to get a very low protein Read More …
The Wall St. Journal recently had an article on drop biscuits, so I made them for a weekend breakfast. They were very good with a tender inside and a crunchy outside due to the amount of butter in the dough and the craggy shape of the biscuits. The quantities below are for 2 servings. ¼ Read More …
Khachapuri is a very popular dish in the Republic of Georgia. Anna suggested it for lunch, and I made it based on a recipe in kingarthurflour.com. It takes a total of about 2 hours, including about 30 minutes in the oven. (I made a double recipe of the dough and used one of them to Read More …