Breads, biscuits, rolls...
Breads, biscuits, rolls...
- 56 Pins
Easy Cinnamon Rolls
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Easy Breakfast Cinnamon Rolls
Easy Cinnamon Rolls Recipe for Christmas morning
Easy Cinnamon Rolls | Who doesn't love homemade cinnamon rolls?! #gifts
Homemade cinnamon buns
Choose-Diy: Easy Cinnamon Rolls
Pizza dough-$0.50 to make it, no yeast, takes 7 minutes and you can add wheat flour
No Yeast Pizza Crusts, Buy Breads, Easy Pizza, Wheat Flour, Pizza Dough No Yeast, Pizza Pies, Large Bowls, Large Crusts, Pizza Crusts No Yeast
No Yeast Pizza Crust (About $.50 for one large crust) | stewartship
Pizza crust, no yeast! Quick and easy! Yay!
Buying bread that will last forever seems like a sin to me. That's what I think of when I think of pre-packaged pizza dough. Doesn't taste good, and half of the fun of making pizza is in the dough!...
Easy pizza - no yeast, but baking powder
Pizza dough- no yeast, takes 7 minutes and you can use whole wheat flour
No Yeast Pizza Crust (About $.50 for one large crust)
You will NEVER GO BACK to storebought crust again! Soft, chewy and baked with garlic salt and olive oil for the perfect texture and satisfying flavor every time! Includes step by step tutorial.| Carlsbad Cravings
Olives Oil, Olive Oils, Pizza Crusts, Garlic Salts, Carlsbad Cravings, Storebought Crusts, Pizza Dough, Step By Step, Homemade Pizza
You will NEVER GO BACK to storebought crust again! Soft, chewy and baked with garlic salt and olive oil for the perfect texture and satisfying flavor every time! Includes step by step tutorial.| Carlsbad Cravings #food #recipe #pizza _dough
Homemade Pizza Crust. You will NEVER GO BACK to storebought crust again! Soft, chewy and baked with garlic salt and olive oil for the perfect texture and satisfying flavor every time! Includes step by step tutorial.| Carlsbad Cravings
Cornbread mixed with Yellow cake mix~ no one has to know your secret But..... its the BEST cornbread you will ever eat!! This is what they do at Disneyland.
Boston Marketing, Cornbread Mixed, Fun Recipes, Mixed Bowls, Yellow Cakes Mixed, Sweet Corn, Cornbread Recipes, Corn Breads, Yellow Cake Mixes
Sweet corn bread like Boston Market's. Cornbread mixed with Yellow cake mix.
Cornbread mixed with Yellow cake mix~ no one has to know your secret But, its the BEST cornbread you will ever eat!! This is what they do at Disneyland Boston Market Cornbread Ingredients: 1 box Jiffy Mix Cornbread Mix 1 box Jiffy Mix Yellow Cake Mix OR 2 boxes Jiffy Mix Cornbread Mix 1 box regular yellow cake mix Directions: Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl & combine both boxes of mix together & add the other ingredients. Simple!
Boston Market Cornbread Recipe ~ Cornbread mixed with Yellow cake mix... no one has to know your secret, But its the BEST cornbread you will ever eat! Easy and so yummy!
bake delicious artisan bread in just five minutes a day!
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I have seen this five minute bread before and want to give it a shot!
5 minute Artisan Bread
Bake Artisan Bread in Just Five Minutes a Day!
Artisan bread recipe, prepare dough and leave in fridge for up to 2 weeks for fresh bread anytime!
5 minute fresh baked bread
Bake Delicious Artisan Bread in Just Five Minutes a Day!
Zucchini Pineapple Quick Bread | Lovely Pantry
Recipe Breads Sweet, Quickbreads, Fun Recipes
Zucchini Pineapple Quick Bread~@Ashleigh Allen ~A fun recipe for your first zucchini harvest!
The Amazing Amish Cinnamon Bread. No kneading, you just mix it up and bake it!
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Amazing Amish Cinnamon Bread Recipe ~ very moist with just the perfect touch of sweetness! (Like Amish Friendship Bread without the commitment!)
The Amazing Amish Cinnamon Bread Alternative. No kneading, you just mix it up and bake it! Not sure i this is as amazing as my mom's 'Amish Friendship Bread', but it looked good. Batter: 1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda Cinnamon/sugar mixture: 2/3 cups sugar 2 teaspoons cinnamon
Amazing Amish Cinnamon Bread Recipe ~ very moist with just the perfect touch of sweetness! #bread #cinnamon
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes
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Crockpot Bread Baking (Fast Bread in a Slow Cooker) from Artisan Bread in Five Minutes a Day..gonna try this
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Easy Homemade Flour Tortillas | MomOnTimeout.com
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Easy homemade tortilla recipe
Easy Homemade Flour Tortillas - Making your own tortillas is easier than you think! Try this easy recipe for flour tortillas at your next Mexican fiesta! | Mom On Timeout
Easy Homemade Flour Tortillas | MomOnTimeout.com | #mexican #recipe
Homemade hamburger buns...can't wait to try these!
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Homemade Hamburger Bun Recipe - your homebased mom Also other bread recipe links on this page
Easter Breakfast, Orange Knot, Recipes, Http Www Thebakerupstair With, Http Www Thebakerupstairs Com, Sweet Tooth, Baker Upstairs, Knots, Rolls
orange knots - perfect for Easter breakfast! They taste like spring! www.thebakerupsta...
Oh God , orange is filling my mouth and its wonderful smell is in my nostrils . A must do recipe . orange knots // the baker upstairs http://www.thebakerupstairs.com
Orange knots from The Baker Upstairs. Deliciously soft rolls with a sweet orange glaze! www.thebakerupstairs.com
The Amazing Amish Cinnamon Bread~no starter required but it's just as moist and delicious as the original. This quick bread is always a hit!
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YUMMY YUMMY YUMMY!! I can't wait to test this out. I love Amish Bread but I hate the 13 day wait. Redfly Creations: The Amazing Amish Cinnamon Bread Alternative
The Amazing Amish Cinnamon Bread Alternative: no starter required but it's just as moist and delicious as the original. This quick bread is always a hit!
The Amazing Amish Cinnamon Bread Alternative ~ It requires no starter but is just as moist and delicious as the original. Glad I found this! I miss Amish friendship bread!
OMG Garlic Bread. Garlic bread so good, it will make you say OMG!
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OMG Garlic Bread. Garlic bread so good, it will make you say OMG! #food #garlic #garlicbread #recipe
Garlic bread and a crockpot spaghetti recipe.
Crock Pot Spaghetti Sauce with OMG Garlic Bread #crockpot #slowcooker #dinner #groundbeef @Iowa Girl Eats | iowagirleats.com
good garlic bread recipe (crockpot spaghetti sauce recipe too)
Best Rolls Ever - soft and buttery and they melt in your mouth. Super easy.
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Finally, a croissant recipe! Best Crescent Rolls Ever Recipe: "Not only is the recipe easy, but they come out so soft and buttery and they just melt in your mouth."~blogger.
No more processed Pillsbury! Best Crescent Rolls Ever Recipe ~ absolute BEST... Not only is the recipe easy, but they come out so soft and buttery and they just melt in your mouth. now to compile crescent "recipes" to put in these delicious things.
No more processed Pillsbury! Homemade Crescent Rolls Recipe ~ Not only is the recipe easy, but they come out soft and buttery and melt in your mouth
Cheesy Biscuit Bombs:
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Cheesy Biscuit Bombs: 1 Container of Pillsbury Grands Flaky Layers Biscuits, 3/4 lb Mozzarella, 1/4 cup Olive Oil, 1/4 cup Grated Parmesan, 1 tsp. Oregano/Italian Seasoning
One Hour Rolls (*Oh wow! So simple, so light, so fluffy... so warm right now. Definitely a hit and a new favorite!)
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One Hour Dinner Rolls
One Hour Rolls (*Oh wow! So simple, so light, so fluffy... so warm right now. Definitely a hit and a new favorite!)...I finally made these this week, and they are GOOD...kind of halfway between biscuit and dinner roll.
One Hour Rolls -- another great (and easy!) roll recipe
One Hour Rolls.. can this be?? this might save our lazy day + need fresh baked bread dilemmas!
One Hour Rolls I figured these wouldn't be very good...1 hour yeast rolls? Yeah right. Well, I was wrong! Easy and delish!! These will be at the table for Thanksgiving this year and many Sundays in between!!
One Hour Rolls: Pinner~"Oh wow! So simple, so light, so fluffy...Definitely a hit and a new favorite!" #food #bread #rolls
Make your own "Bisquick" mix
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Tsoureki (Greek Easter Bread) aka sweet bread
50 Easter Recipes on Closet Cooking
Tsoureki (Greek Easter Bread), Sliced with Melting Butter - with more than 1K repins from this blog,this bread is super popular! Make Easter recipes great using your iPad in a suction-mount Splashtablet iPad Case - Free Shipping at http://www.splashtablet.com
Tsoureki (Greek Easter Bread) Recipe
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Cheese, Olive and Buttermilk Herb Bread.
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Cheese, Olive and Buttermilk Herb Bread -- wonderful for dipping in hearty soups! I just made this today, 12/5/14 - and it is everything it said it was. Great for slicing, and wonderful to add alongside soups, or toasted with fresh butter. Andi ~
Going to try this buttermilk recipe with Glen's oregano.
Cheese, Olive and Buttermilk Herb Bread.No-rise easy bread. #recipe #bread
Cheese, Olive and Buttermilk Herb Bread Recipe (Quick Bread Recipe - No Yeast)
Cheese, Olive and Buttermilk Herb Bread This would be great with soup. buttermilk bread 5
Homemade Bisquick Mix Recipe
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Homemade bisquick mix. Tested with traditional bisquick recipes.
homemade bisquick mix & 15 minute biscuits
Homemade Bisquick Substitute Recipe -- whip up your own Bisquick substitute with this simple recipe. Makes delicious homemade biscuits in only 15 minutes start to finish! This recipe calls for less ingredients than the other Bisquick mix.
Garlic Cheese Rolls (made with pizza dough, garlic butter, and mozzarella cheese) (6/6/2013) Food: Bread, Bisquits, Rolls, etc. (CTS)
Garlic Cheese Rolls (made with pizza dough, garlic butter, and mozzarella cheese) (6/6/2013) Food: Bread, Bisquits, Rolls, etc. (CTS)
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Frozen biscuits that can go right in the oven.
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Homemade Frozen biscuits that can go right in the oven. Don't buy canned biscuits anymore. Easy Homemade Biscuits Recipe Homemade biscuits are light and flaky, don’t come from a can at the grocery store and can be made ahead and frozen. You can even bake them from frozen. Add jam and you’ve got a quick breakfast or snack, add butter and you’ve got a dinner side dish. Easy Homemade Biscuits Recipe 2 cups flour 1 Tbsp baking powder ½ tsp salt ½ cup shortening ¾ to 1 cup milk Add all the dry ingredient together in a bowl or food processor and mix together. Add the shortening and use the metal blade on the food processor until the mixture is crumbly or mix by hand, with a fork or with a pastry cutter until the shortening is fully incorporated in little pieces. Next add just enough milk to bring the mixture together. Stir by hand or pulse in the food processor. Once it forms a ball it’s done, don’t over mix. Flour your hands, rolling pin and counter and drop the dough on the counter, with your hands bring it together to form a ball and knead once or twice if you need to bring the dough together more. Roll from the center out until the dough is your desired thickness. Generally about ½ inch thick is good. And use a small, 2 inch cookie cutter to cut out the biscuits. Give the cookie cutter a gentle twist against the counter to help it cut through the dough. Place the biscuits on a parchment paper lined cookie sheet to flash freeze or a greased cookie sheet to bake. Gather extra dough and re-roll it to the same thickness as before then cut more biscuits. Repeat until you use all the dough. Bake at 450 for 8-12 minutes until golden brown and flaky. How To Freeze Freeze on a parchment paper lined cookie sheet for an hour or two, just until the biscuits are solid then place in a freezer quality plastic bag. Label, date and add to your freezer inventory sheet. Use within 6 months. How To Thaw Or Reheat Homemade Biscuits Cooked biscuits can be thawed in the fridge or on the countertop. They can also be placed in the microwave for a few seconds or in the oven for a few minutes to reheat. Frozen biscuits that are uncooked can be baked from frozen or thawed in the fridge. Add about 50% cooking time for frozen items, thus at 450 they should take 12 minutes or so. Check them after 10 minutes but allow up to 15 minutes to bake. Got Something Else In The Oven?I’ve baked these from frozen at 350 for 15 minutes with success. In A Hurry?Use the toaster oven and you don’t have to wait for it to preheat. What Other Variations Can I Try?Try buttermilk instead of milk, butter instead of shortening-or half butter half shortening. Use part wheat flour instead of all white or mix in some cheese or another favorite topping. Seasoned butters melted on top can also give you hundred of variations to play with.
Freezer Biscuits Easy Homemade Biscuits Recipe •2 cups flour •1 Tbsp baking powder •½ tsp salt •½ cup shortening •¾ to 1 cup milk Bake at 450 for 8-12 minutes until golden brown and flaky. Freeze on a parchment paper lined cookie sheet for an hour or two, just until the biscuits are solid then place in a freezer quality plastic bag. Label, date and add to your freezer inventory sheet. Use within 6 months.
Homemade Frozen biscuits that can go right in the oven. Don't have to buy canned biscuits anymore. Need to put this on the list of freezer foods to make.
The BEST Cornbread EVER!!
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Bisquick Cornbread - Scott’s Firehouse Cornbread 2 cups Bisquick 6 Tbsp. cornmeal 1/2 cup sugar 1/2 cup butter 2 eggs 1 cup milk
NEW BEST CORNBREAD Recipe! 2 cups Bisquick 6 Tbsp. cornmeal 1/2 cup sugar 1/2 cup butter 2 eggs 1 cup milk *Mix Bisquick, cornmeal and sugar together. *Melt 1/2 cup butter in microwave. *Add milk and eggs to melted butter. *Stir. *Pour milk mixture into Bisquick mixture. *Stir.
This is supposedly the BEST Cornbread EVER!! 2 cups Bisquick 6 Tbsp. cornmeal 1/2 cup sugar 1/2 cup butter 2 eggs 1 cup milk *Mix Bisquick, cornmeal and sugar together. *Melt 1/2 cup butter in microwave. *Add milk quickand eggs to melted butter. *Stir. *Pour milk mixture into Bisquick mixture. *Stir. I think I will make this with gluten free Bisquick.
The Full Fridge: Blueberry Zucchini Bread
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The Full Fridge: Blueberry Zucchini Bread. I made this tonight with so many variations that I'm not sure how I feel about it. I think I may try again next summer (if I have zucchini to use up!) and stick closer to the recipe so I can really weigh in on it.
Zucchini Bread hoosierhomemade.c...