Buttermilk Biscuits

These are seriously fabulous. Really. But just make them twice a year, okay?

Best-Ever Buttermilk Biscuits (Better Homes and Gardens Complete Book of Baking)

2 c. all-purpose flour
1 T. baking powder
2 t. granulated sugar
1/2 t. cream of tartar
1/4 t. salt
1/4 t. baking soda
1/2 c. shortening
2/3 c. buttermilk

1. In a bowl, combine dry ingredients. Cut in shortening with pastry blender. Add buttermilk and stir just until moistened. Knead gently on floured surface only 10 or 12 times. Roll or pat out, and use a biscuit cutter to make circles or a pizza cutter to make squares. Bake in 450 degree oven for 10-12 minutes. Serve warm, or freeze for up to 3 months.

EZ wheat rolls

EZ Dough Wheat Version

1 1/4 cup warm water
1 Tblsp active dry yeast (I half the yeast since I live in high altitude)
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.

Magleby's rolls

Magleby’s Rolls

1 package frozen Rhodes Rolls

Place 1/2 cup mayo in a bowl, 1/2 cup melted butter in a bowl and 1/2 cup freshly grated parmesan cheese (not the stuff in the green Kraft can).

Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.

Place roll into a well greased muffin tin (cheese side up). Sprinkle with garlic salt and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day) Bake according to the directions on roll package.

Buttermilk Refigerator Rolls

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in 1/4 cup warm water (first let rise a few minutes)
1/2 cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
1/2 cup oil
1 tsp baking soda

Dissolve yeast in 1/4 c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1 1/2 - 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

*Roll up like crescent rolls

Orange rolls

1 recipe Judith's refrigerator rolls
1/2 cup softened butter
1 cup powdered sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges
orange food coloring (if desired)

Follow directions for Judith's refrigerator rolls.

Combine butter, sugar, orange juice and orange rind in a small bowl and mix well. When dough is ready to shape into rolls, punch down and divide in thirds. Roll each portion into large rectangle about 9 X 13 inches, 1/4 inch thick. Spread each rectangle with one-third of the butter/orange/sugar mixture. Starting with the long side, roll up jelly roll style. Seal edges well, then cut with a sharp knife or dental floss into 1 inch slices

Melissa Hartley's Cheddar & Chive Biscuits

• 1 2/3 cups flour
• 2 tablespoons butter1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 3/4 cup shredded sharp cheddar cheese
• 2 tablespoons snipped fresh chives
• 3/4 cup buttermilk or sour milk *see below*

1. Preheat oven to 400 degrees. Lightly spoon flour into measuring cup, place in mixing bowl; add sugar, baking powder, and salt; stir to mix. Cut butter into flour until lumps resemble peas. Gently stir in shredded cheese and chives.

2. Add buttermilk and stir just until moistened. Drop by spoonful on non-stick or lightly greased baking sheet. Bake 15-20 minutes or until light golden brown.

**Buttermilk may be replaced with soured milk. Milk can be soured by adding 2 tablespoons lemon juice (do not use milk that has soured from old age or spoilage).

Easy Sour Cream Bisquits

• 2 cups flour
• ¼ tsp baking soda
• 1 cup sour cream
• 1 Tbsp baking powder
• 1 tsp salt
• ¼ cup milk

1. Preheat oven to 450 degrees. Combine and sift together the dry ingredients into a large mixing bowl. Stir in the sour cream and milk until well mixed. Turn out onto a lightly floured surface. Dust hands with flour and knead a minute or so.

2. Roll out the dough to a ½ inch thickness, then using a biscuit cutter, cut each biscuit, using all of the dough and place on an un-greased baking sheet. Place in oven and bake 10-12 minutes. Should be lightly browned over the top.

Orange glaze buttermilk rolls-Easy

• 3 cans buttermilk refrigerator biscuits
• 1 cube butter (melted)
• 3/4 T orange juice
• grated orange peel

1. Preheat oven to 350 degrees. Place the biscuits in a greased bundt pan.

2. Mix together butter, orange juice and orange peel and sprinkle over rolls.

3.Bake for 25-30 minutes.

Judith's Refridgerator Rolls

• 1 cup shortening
• 1 cup boiling water
• 2 tbls dry yeast (or 2 yeast cakes)
• ¾ cup sugar
• 2 tsp salt
• 1 cup cold water
• 4 lightly beaten eggs
• 7 ½ cups sifted flour (or 6 cups un-sifted)

1. Preheat oven to 400 degrees. Combine boiling water and shortening and whip until shortening is melted. Add yeast to mixture when it’s warm (if it’s too hot it will kill yeast). Mix in sugar, salt, cold water and eggs. Add flour. Mix and knead well. Cover with damp cloth and store in refrigerator in airtight bowl (will keep up to 5 days), keep cloth damp.

2. Place dough on floured surface. Roll into circle, cut into pizza shaped slices. Roll like a croissant. Place on greased baking sheet. Cover with dish towel, let rolls raise at room temperature until doubled in size (about 2 hours). Bake for 10-15 minutes.

French Bread

I used this recipe to make buns for pulled pork sandwiches and they turned out delicious.

• 1 Tbsp. yeast
• 1 1/2 c. warm water
• 1 1/2 Tbsp. sugar
• 1 tsp. salt
• 4-5 1/2 c. flour
• 3 Tbsp. vegetable oil
• 1 egg, separated
• 2 Tbsp. cold water

1. Combine yeast, water, and sugar in large mixing bowl (or bowl of bread mixer) and allow to stand about 10 minutes, or until bubbly.

2. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise for 1 hour 45 minutes.

3. Punch down dough. Spray a cookie sheet with non-stick cooking spray. For a loaf of bread, shape into loaf and place on greased cookie sheet. For buns or hoagies, divide equally into 8-10 (or even 12, if you want smaller buns) pieces and shape as desired. It's okay if they touch (or will touch after having risen). Cover and allow to rise another 1 1/4-1 1/2 hours or until doubled. Keep an eye on things--if they seem like they're getting so big that they might collapse, hurry and get them into the oven.

4. Preheat oven to 375. Mix egg white with water and brush over dough. Bake for 10 minutes and repeat brushing the dough with the egg wash. Bake an additional 8-10 minutes or until bread is golden brown and your house smells like heaven.

Recipe courtesy of www.ourbestbites.com