Breads ~ Cornbread Dishes ~ Biscuits

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Angel Biscuits

Yeast in the dough makes this biscuit recipe lighter than most.

2 packages active dry yeast (about 4 1/2 teaspoons)
1/4 cup warm water, about 110° F.
2 cups warmed buttermilk, about 110° F.
5 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup shortening
melted butter

Dissolve the yeast in the 1/4 cup of warm water. Stir in buttermilk; set aside.

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening until mixture resembles coarse meal. Stir in yeast and buttermilk mixture, blending well. Turn dough out onto a lightly floured surface and knead just a few turns. Roll to about 1/2-inch thick and cut out with a 2 1/2 inch biscuit cutter. Place cut out biscuits on a lightly greased baking sheet. Cover with a dish cloth and let rise in a warm place for about 1 1/2 hours. Bake at 450° for 8 to 10 minutes. Brush tops with the melted butter while still hot. Makes about 2 to 3 dozen angel biscuits, depending on size.

Easy Buttermilk Rolls

· 1 cup thick buttermilk, lukewarm

· 1 teaspoon sugar

· 1/4 teaspoon baking soda

· 3 tablespoons shortening

· 1 pkg. active dry yeast

· 2 1/2 cups sifted all-purpose flour

· 1 teaspoon baking powder

· 1 teaspoon salt

Mix together buttermilk, sugar, baking soda and shortening until shortening is softened. Add yeast to the mixture and stir to dissolve. Sift together flour, baking powder and salt. Mix into buttermilk mixture gradually by hand (2 additions). Use an additional cup flour, if necessary, to make dough easier to handle. Turn dough onto lightly floured surface. Cover and let stand 10 minutes. Knead 8 to 10 minutes, until smooth and elastic. Shape into rolls and place in greased baking pan or on greased baking sheet; cover with a dampened cloth and let rise at about 85° until double in bulk, about 1 1/4 hours. Bake at 400° for 15 to 20 minutes.
Recipe makes about 15 to 20 buttermilk yeast rolls.

Freezer Biscuits

3 c. sifted flour
2 Tbsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. salt
3 Tbsp. sugar
3/4 c. shortening
2 eggs (don't beat)
3/4 c. milk

Combine flour, baking powder, salt, sugar and cream of
tartar in a bowl until well mixed. Add shortening to flour mixture, cut togeth-
er until mixture is the consistency of cornmeal. Slowly pour
milk into flour mixture. Add eggs and stir to form stiff
dough. Knead 5 times. On lightly floured surface, roll to 1/2-inch thickness and
cut with 1 1/2-inch cutter, don't twist cutter. For immediate use, bake for 10 minutes in
preheated 450 degrees oven.
To freeze, place uncooked biscuits on cookie sheet,
not touching, until frozen. Put them in a plastic bag. Remove
to bake as needed. Thaw before baking. Bake 15 minutes at
450 degrees. Great to make ahead of time for hot biscuits anytime.

Gorilla Bread

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 50 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Monkey bread is fun to make and absolutely delicious to eat. No bread knife needed, since this is a true pull-apart loaf. This bread can be mixed in the traditional manner, by hand, or in the dough cycle of your bread machine.

1 package active dry yeast

1 egg, at room temp., lightly beaten

1 c. toasted pecans, finely chopped

2 tsp. ground cinnamon

2/3 c. light brown sugar

Lightly grease a 9 inch Bundt pan.

In a large bowl, combine the yeast, flour, salt and sugar, making a well in the center. Add the milk, water and egg to the well, and stir together to form a soft dough.

Turn out onto a lightly floured surgace and knead for about 10 minutes, until dough is smooth and elastic. Place cough in a bowl that has been lightly sprayed with Pam. Brush dough with 1 T. melted butter, and cover with waxed paper or plastic wrap. Let rise in a warm place for 45 - 60 minutes, or until doubled in size.

While bread is rising, mix together toasted pecans, cinnamon and brown sugar.

Turn out the dough onto a light floured surgace andknead gently to two minutes. Divide dough into 30 equal pieces. Shape pieces into balls.

Dip each ball into the melted butter, then roll in pecan mixture. Place in prepared pan. Do not pack pieces together, but leave some space. Sprinkle any remaining pecan mixture and melted butter over the dough pieces. Cover with waced paper or plastic wrap and let rise in a warm place for about 45 minutes.

Bake in a 375 degree preheated oven for 35 - 40 minutes. Bread should rise well above the rim of the pan and be golden brown. Cool on wire rack.

Refrigerator Biscuits

If you want to serve up hot biscuits at the drop of a hat, this recipe will serve your needs for up to one week.

1 package dry active yeast

5 c. all-purpose flour

Dissolve yeast in warm water and let stand 5 - 10 minutes.

Sift dry ingredients together. Cut inshortening with pastry blender until mixture is consistency of coarse crumbs. Add 1 cup of the buttermilk, mixing well. Add the yeast and remaining buttermilk and mix thoroughly.

Turn dough out on floured surface and knead 3 - 4 times.

Store in refrigerator in airtight container. Biscuit dough will keep up to one week. Take out amount of dough needed and roll to 1/4 inch thickness. Cut with biscuit cutter, and brush with melted butter if desired. Bake at 425 degrees for 15 minutes or until golden.

(Note: Biscuits baked on a baking sheet will rise higher and brown more evenly than those baked in a pan with sides.)

Blackeyed Pea Cornbread

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn
bread mix
1 (15 ounce) can whole kernel corn

1 (15 ounce) can blackeyed peas (if you have left over peas, use 1 cup)
1 medium onion, diced
1 (8 ounce) package shredded
Cheddar-Monterey Jack cheese blend

Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain, and set aside.
In a medium bowl, mix corn bread mix according to directions, add corn
and peas. Mix well, then stir in sausage, onions, and ½ of the cheese.
Pour in cornbread mixture into prepared baking dish Pour in cornbread mixture.
Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. (Add remaining cheese during the last 10 minutes of baking.) Allow to cool slightly before serving.

Hamburger meat can be used rather than sausage. This is a great "one dish meal".

Just add a salad and a beverage and it's done!

Cornbread-Stuffed Meat Loaf

1 T Vegetable oil

1 md Onion; finely chopped

2 c. Fresh cornbread crumbs

1 c. Zucchini; coarsely shredded

2 lb. Ground beef

1/2 c. Packaged bread crumbs

2 lg. Eggs whites

1 tsp. Salt

1 tsp. Dried basil

1/4 tsp. Crushed red pepper

3/4 c. Parsley leaves (loosely pack

1/3 c. Tomato sauce

In large skillet, heat oil; add onion and sauté until

tender. Remove from heat; stir in cornbread crumbs and

zucchini until well combined. Set aside to cool. In

large bowl, combine beef, bread crumbs, egg whites,

salt, basil and red pepper. Place beef mixture on

greased sheet of aluminum foil; pat to 10" square.

Cornbread Sausage Casserole

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn
bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water

1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded
Cheddar-Monterey Jack cheese blend

Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a medium baking dish.
Place sausage in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain, and set aside.
In a medium bowl, mix corn bread mix, cream style corn
and water.
Cover the bottom of the prepared baking dish with about
1/2 inch of the corn bread mixture. Layer mixture with
sausage, followed by onion and jalapeno. Cover with cheese. Top
with remaining corn bread mixture, using only as much as
will fit in the baking dish.
Cook 35 minutes in the preheated oven, or until a
toothpick inserted in the center comes out clean. Allow to cool
slightly before serving.

Hush Puppies

1 cup cornmeal
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. onion salt
1 tsp. garlic salt
2 eggs
1 med. onion - minced
1/2 cup granulated sugar
vegetable oil - for frying

In a medium bowl, combine cornmeal, flour, baking powder, baking soda, onion salt, and garlic salt; set aside. In a separate bowl, beat together eggs, onion, and sugar; fold in dry mixture.
Drop batter by Tablespoonfuls into 375 degree oil, working with 8-10 hush puppies at a time; fry until golden brown; drain on paper towels.

Serves : 12

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