Quick and Simple Drop Biscuits Recipe

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Quick and Simple Drop Biscuits Recipe

Baking Quick and Simple Drop Biscuits Recipe

For a simple biscuit recipe – this has to be about the best.

I was planning on having stew for supper and thought hot biscuits would be great to have along with it. This Drop Biscuits Recipe looked like it was simple to put together, and I had all the ingredients on hand, so I decided to give it a try. It was just my wife and I for supper, and between the 2 of us there wasn’t a crumb left over.

The next time you need a quick biscuit recipe give this on a try.

Quick and Simple Drop Biscuits Recipe
 
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Author:
Recipe type: Side
Serves: 8
Ingredients
  • 1 stick cold unsalted butter (cut into ¼ inch pieces – I threw them in the freezer for a few minutes to get them good and cold.)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cups whole mild ( I used some cream I had left over from the holidays and mixed it with 2% milk.)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together all the dry ingredients. Fold the butter pieces in and using your fingers or a pastry blender work the butter into the dry ingredients to form a pea like texture.(a food processors makes quick work for this)
  3. Add the milk and stir until just moist.
  4. Line a baking sheet with parchment paper, or lightly spray with cooking spray. Using ¼ cup measuring cup place dough on baking sheet about 2 inches apart. Bake until biscuits are golden brown, about 20 minutes, let cool a little bit and serve warm.

Adapted from Serious Eats

Buttermilk Cornmeal Drop Biscuits Recipe

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buttermilk-cornmeal-biscuits-recipe

buttermilk-cornmeal-biscuits-picture-2

Drop biscuits are so easy to make – and if you have the right recipe they are delicious. These Buttermilk Cornmeal drop biscuits require very little prep time, and bake quickly, so you can have them to serve with your dinner in 15 minutes or less.

Give them a try; they’re really good.

 

Buttermilk Cornmeal Drop Biscuits Recipe
 
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Author:
Recipe type: Appetiser
Serves: 12
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup buttermilk (chilled-i placed this in the freeze for a few minutes to get it good and cold)
  • 8 tablespoons unsalted butter (melted and cooled)
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl whisk together the flour, cornmeal, sugar (I used Splenda in place of the sugar), baking powder, baking soda, and salt.
  3. In another bowl mix together the buttermilk and butter until clumps form. Mix the buttermilk mixture into the dry ingredients until just moist.
  4. Line a baking sheet with parchment paper and scoop dough ¼ cup at a time onto the paper about 1 ½ inches apart. Place on center rack of oven and bake for 12 to 15 minutes or until biscuits are golden brown.
  5. Place biscuits on a cooling rack for several minutes and serve warm.

Adapted from Cooks Country

Chocolate Zucchini Bread Recipe

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chocolate-zucchini-bread-recipe-picture

chocolate-zucchini-bread-picture-2

This Chocolate Zucchini Bread Recipe is a chocolate lovers dream. Cocoa and chocolate chips go into this recipe to create a rich chocolate flavor, and the zucchini turns into a nice and moist delicious treat.

If you looking for a great end of the summer recipe give this Chocolate Zucchini Bread Recipe a try; its delicious.

Chocolate Zucchini Bread Recipe
 
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Author:
Ingredients
  • ½ cup butter (melted plus extra for coating baking dish)
  • ½ cup cocoa powder (plus extra for dusting baking dish)
  • 1¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • ⅔ cups chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. Lightly coat a loaf pan with butter and dust it with cocoa power. (I used a butter flavored cooking spray for this)
  3. In a large bowl mix together the flour, cocoa powder, baking soda, cinnamon, and salt.
  4. In another large bowl whisk the eggs, and mix in the sugar until smooth. Add the melted butter and vanilla extract and mix until smooth. Mix in the zucchini and then gradually add in the flour mixture – mixing until just moist and then fold in the chocolate chips. Pour batter into loaf pan and bake for 50 minutes or until a knife inserted comes out with just a few crumbs left on it.
  5. Let the bread cool slightly and then transfer to a cooling rack.

Adapted from blogchef.net – check out the cool Facebook video to see this recipe come together.

Homemade Multigrain Bread Recipe

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multigrain picture recipe

This Homemade Multigrain Bread has a nice texture and toasts really well. Like most bread recipes there is a lot of prep time involved due to the time required to allow the bread to rise. A nice thing about this multigrain bread recipe is you don’t have to chase down the multigrain ingredients – they are all in the cereal mix.

This is a great recipe for someone just starting to learn how to make bread.

Homemade Multigrain Bread Recipe
 
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Author:
Recipe type: Bread
Serves: 2
Ingredients
  • 1 ¼ cups 10-grain hot cereal mix (I used Bobs Red Mill)
  • 2 ½ cups boiling water
  • 3 cups unbleached all-purpose flour - plus extra for dusting work surface
  • 1½ cups whole-wheat flour
  • 4 tablespoons honey
  • 4 tablespoons unsalted butter (melted and cooled slightly)
  • 2 ½ teaspoons instant yeast
  • 1 tablespoon table salt
  • ½ cup old-fashioned rolled oats or quick oats
Instructions
  1. Place cereal in the bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100. Do not let mixture over cool. While mixture is cooling mix the flours together in a large bowl.
  2. Mix in the honey, melted butter, and yeast into the cereal; stir to combine.
  3. Using a dough hook mix on low speed adding the flour ½ cup at a time. Mix until dough forms a ball.
  4. (1½ to 2 minutes) Cover with plastic wrap and let rest for 20 minutes.
  5. Add the salt and mix on medium-low speed until dough clears sides of bowl; 3 to 4 minutes. (If it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour) continue mixing for 5 minutes.
  6. Remove dough from mixer onto a lightly floured board and knead by hand until a taught ball forms. Place the dough in a lightly greased large bowl, cover with plastic wrap and let rise in a warm place until doubled in size. (45 to 60 minutes – don’t rush this)
  7. Place dough on a lightly floured surface and using your hands spread dough into a 9 x 12 inch rectangle and cut dough in half crosswise. Roll into loafs starting with the short side. Lightly spray the loafs with cooking spray and roll them in the oatmeal. Place loafs in 9 x 5 loaf pans lightly coated with cooking spray, cover with plastic wrap, and let rise in a warm place for an additional 30 to 40 minutes; When finished loves should be about an inch over the top of the pans.
  8. While dough is rising preheat oven to 375F.
  9. Adjust rack to middle position and bake for 35 to 40 minutes until an instant read thermometer reads 200F, remove loafs from the pans to a wire rack to cool; cool at least 3 hours before slicing.

10 grain multigrain bread recipe

Adapted from Cooks Illustrated

Whole Wheat Bread with Toasted Wheat Germ and Rye

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Whole Wheat Bread with Toasted Wheat Germ and Rye recipe

Whole Wheat Bread with Toasted Wheat Germ and Rye ing

I don’t do a lot of baking, but when I saw this homemade bread recipe with a combination of whole wheat, toasted wheat germ, and rye, it looked pretty healthy, so I thought I would give it a try.
Wow – though the years I forgot how good the house smells with fresh bread baking in the oven. This bread turned out to have a nice texture with flavor much better then what you would get from the store. This is a simple recipe. Most of the time involved is in letting the dough rise.
I you have the time, it’s am a great way to warm up the kitchen on a cold winter day.
I used a stand mixer to need the bread – there is a warning in the original recipe that you should need by hand if you don’t have a commercial grade mixer because it could burn out the motor. I used a Kitchenaid Artisan on low speed.

Whole Wheat Bread with Toasted Wheat Germ and Rye
 
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Author:
Recipe type: Bread
Serves: 2 loafs
Ingredients
  • 2⅓ cups warm water (about 110F.)
  • 1 ½ tablespoons instant yeast (this equals about 1 ½ packages)
  • ¼ cup honey
  • 4 tablespoons melted butter (1/2 stick)
  • 2 ½ tablespoons salt
  • ¼ cup rye flour
  • ½ cup toasted wheat germ (you can toast it yourself or buy it toasted. (It’s not much work to toast it, and it’s a lot cheaper)
  • 3 cups whole wheat flour
  • 2 ¾ cups unbleached all-purpose flour (plus extra for work area)
Instructions
  1. Toast wheat germ if needed. Preheat oven to 350F. Place wheat germ it in a shallow baking dish thinly layered. (I used a pie dish for this) bake wheat germ for 5 – 10 minutes until golden brown shaking the dish occasionally to distribute the heat. Watch closely!
  2. Place the warm water, yeast, honey, melted butter and salt into the bowl of a standing mixer, and mix with a rubber spatula until well combined. Then mix in the rye flour, wheat germ, 1 cup all-purpose flour, and 1 cup whole wheat flour. Add the rest of the flour and knead at low speed in the standing mixer, using a dough hook, until dough is smooth and elastic. (About 8 minutes)
  3. Place dough onto a lightly floured surface; knead dough long enough for it to become soft and smooth. (About 30 seconds) Place dough into a large bowl lightly oiled, or sprayed with cooking spray. Place plastic wrap over the top and let rise in a warm place until doubled in size.
  4. Gently press dough down, divide in half, and place onto a lightly floured surface. Flatten dough down to about 1 inch, and form a rectangle no wider than 9 inches. With the long side of the dough facing you, roll the dough into a loaf, lightly pressing as you roll to connect the dough. Press the sides in to connect them, and place the dough seam side up. Pinch seam together to finish forming loafs. Place loafs into 5 x 9 bread pans, cover with plastic wrap, and place in a warm place. Let dough rise until almost doubled in size. (25 to 30 minutes) while dough is rising preheat oven to 375F.
  5. Remove plastic and bake for 35 to 45 minutes, and an instant read thermometer inserted at an angle from the end of the loaf reads 205F.
  6. Transfer bread to a wire baking rack to cool.

 

Pumpkin Bread Recipe

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pumpkin-bread-recipe

One of the great features of Fall is the harvest. Along with the cooler weather it makes for a great time for baking. This pumpkin bread recipe is simple. You will have 2 great tasting loafs in less than 90 minutes. You can eat one and freeze the other if you choose. Enjoy

Pumpkin Bread Recipe
 
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Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • ¾ teaspoon ground cloves
  • 2 cups chopped walnuts (optional)
Instructions
  1. Heat oven to 350.
  2. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  3. Beat until well mixed.
  4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Stir in the walnuts.
  6. pumpkin-bread-ingredients
  7. pumpkin-bread-batter
  8. Grease two 9 x 5 inch loaf pans and dust with flour.
  9. Evenly divide the batter between the two pans.
  10. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  11. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

 

 

Banana Bread with Cream Cheese Frosting Recipe

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banana-bread-recipe-picture

Add Cream Cheese frosting to this Banana Bread and it is just delicious, easy to create, and it doesn’t take up a lot of time.

Banana Bread with Cream Cheese Frosting Recipe
 
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Author:
Recipe type: Dessert
Ingredients
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs beaten
  • 4 bananas finely crushed
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • 1 cup walnut pieces
Instructions
  1. Mix together the butter and sugar.
  2. Mix in the eggs and crushed bananas.
  3. banana-bread-batter-picture
  4. Next add the flour, soda and salt to the mixture.
  5. Stir in the vanilla and walnuts .
  6. Pour into a greased and floured loaf pan.
  7. Bake at 360 degrees for 1 hour.
  8. baked-banana-bread
  9. Cream Cheese Frosting
  10. ounces of cream cheese.
  11. /3 cup butter.
  12. cups powdered sugar
  13. teaspoon vanilla
  14. Tablespoons of milk
  15. Mix cream cheese, butter, vanilla and milk. Add in the powered sugar with a mixer to the consistency you want your frosting.
  16. Make sure the bread is cooled toughly before frosting.
  17. Enjoy!