Drop Biscuits

Notes: Quick and fast. Family said they like these almost as much as my buttermilk biscuits. I think these are better for savory dishes, and wouldn’t make a great breakfast biscuit. You could easily add 1/2 cup shredded cheese to these.

Servings: 6-7 | Prep Time: 5 minutes | Total Time: 25 minutes

Ingredients:

  • 2 cups all-purpose flour (White Lily)
  • 1 stick cold unsalted butter, cut into pieces
  • 1 TBSP baking powder
  • 1 tsp kosher salt
  • 1 cup whole or 2% milk

Directions:

  1. Heat oven to 400F.
  2. In a food processor, combine flour, butter, baking powder and salt. Pulse until pea-sized.
  3. Add milk and pulse just until moistened.
  4. With a 1/2 cup measure, drop large mounds of dough onto a greased baking sheet. Bake until golden, about 19-20 minutes.

Recipe Origin: Adapted from Real Simple recipe.

Cinnamon Bread

Servings: Makes 2 loaves | Total Time: 1 hour

Ingredients

Batter:

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups butter milk
  • 4 cups flour (White Lily is my favorite)
  • 2 TSP baking soda

Cinnamon sugar mixture:

  • 2/3 cups sugar
  • 2 TSP cinnamon

Directions:

  1. Preheat oven to 350 F.
  2. Grease two 9×5 loaf pans.
  3. With a mixer, cream together butter, 2 cups sugar, and eggs.  Add milk, flour, and baking soda. Mix well.
  4. Put 1/4 of batter in each greased loaf pan.
  5. With a whisk or a fork, in a separate bowl, mix the 2/3 cup sugar and cinnamon together.
  6. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan.
  7. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife.
  8. Bake for 45-50 minutes or until toothpick tester comes clean.
  9. Cool for 20 minutes before removing from pans.

Notes: Great warm, also good toasted. I would freeze this in individual slices and send to school as well. Could also make muffins.

Recipe Origin: Facebook post!

Buttermilk Biscuits

Prep Time: 5 minutes | Cook Time: 13-15 minutes | Total Time: 20 minutes | Yields: 9 biscuits

Ingredients:

  • 1 1/2 cups White Lily self rising flour
  • 1/8 tsp baking soda
  • 1/3 tsp salt
  • 1 TBSP sugar
  • 3 TBSP Crisco + 1 TBSP for pan
  • 3/4 cup buttermilk (add 1 tsp at end if dough doesn’t seem wet enough)
  • 1/2 cup whipping cream

Directions:

  1. Heat oven to 475 F..
  2. Lightly grease  8 inch round cake pan or a cast iron skillet with Crisco. Set aside.
  3. Combine flour, baking soda, salt and sugar.
  4. Cut in Crisco with your fingertips, until dough feels pebbly.
  5. Add buttermilk and cream. Stir in with your hands. Let sit for 2-3 minutes.
  6. In a large bowl (preferably with a lid), pour about 1/2 bag of all-purpose White Lily flour. Sift it with a sifter or a mesh strainer. Make a well with the bottom of a medium sized bowl.
  7. Pour wet mixture into the well. Lightly dust top of wet mixture with flour. Flour your hands. Grab a biscuit sized piece of dough and gently shape.   The goal here is to handle it as little as possible. Put into pan, right next to each other.
  8. Bake 13-15 minutes. Set timer for 13 minutes, check. If they aren’t brown enough on the top add another 2 minutes.

Notes: These are so fluffy, and so light, and are very much like the biscuits my grandmother used to make.

Recipe Origin: Originally from A Day in the Country cookbook, put out by Chapel of the Cross. A great cookbook with lots of good jam and jelly recipes as well.

Wondertime Blueberry Muffins

Prep Time: ? minutes | Cook Time: 14-16 minutes | Total Time: ? minutes | Yields: 24 Regular sized muffins, probably 36-48 Mini-Muffins

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 16 ounces sour cream
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 2 cups old-fashioned rolled oats
  • 2 cups blueberries (if frozen, do not thaw)
  • 2 tablespoons sugar

Directions:

  1. Heat oven to 375.
  2. Line two 12-cup muffin tins with muffin-cup liners. This recipe won’t work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.
  4. Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.
  5. Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.
  6. Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Sweet Potato Mini Muffins

Prep Time: ? minutes | Cook Time: 14-16 minutes | Total Time: ? minutes | Yields: 36-48 Mini-Muffins

Ingredients:

  • 1 stick organic butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/3 baked and mashed sweet potato (orange inside skin if you get confused)
  • 2 cups all-purpose whole wheat flour (50/50)
  • 1 teaspoon baking soda
  • 1 teaspoon salt (I omit)
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the butter until creamy. Beat in sugar and honey until fluffy. Beat in eggs one at a time, then milk, vanilla, and sweet potatoes. At this point the batter might look curdled.
  3. In a separate bowl, whisk together flour, baking soda, and spices. Beat together wet and dry mixtures until just combined.
  4. Optional step: Prepare Cinnamon Sugar sprinkle for top of each mini. 7 tablespoons of cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)
  5. Spray mini muffin tin pan and fill each cup about halfway with batter; less full for more muffins. Sprinkle with cinnamon sugar topping, if desired. Bake about 12 minutes in convection oven, 14-16 in regular oven or until an inserted toothpick comes out clean.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Sweet Potato Biscuits

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 16 biscuits

Ingredients:

  • 2 to 3 medium sweet potatoes (about 1½ pounds)
  • ½ cup (1 stick) unsalted butter, cut into chunks
  • 2 Tbsp packed light brown sugar
  • 2 Tbsp granulated sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1½ cups flour
  • 1½ tsp baking powder

Directions:

  1. Heat oven to 400° F.
  2. Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes.
  3. Carefully slice them in half, scoop the hot flesh from the skins, and add to a mixing bowl with the butter.
  4. Using an electric mixer, whip together potatoes and butter until well combined, about 2 minutes.
  5. Beat in sugars, salt and spices. Let the mixture cool for 15 minutes.
  6. Meanwhile, stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to potato mixture, and use a fork to combine well. You might have to knead the dough by hand a bit at the end.
  7. On a floured surface, roll out or pat the dough into an 8- x 8-inch square about ¾-inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2-inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it.)

    Place the dough squares 2 inches apart on a baking sheet that has been greased or lined with parchment. Bake until they’re golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Cheddar Herb Mini Muffins

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Yield: Makes 36 mini muffins.

Ingredients:

  • 2 cups White Lily self rising flour
  • 1 1/2 sticks butter, melted
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh chives
  • 1 TBSP chopped fresh parsley
  • 1 tsp garlic powder

Directions:

  1. Melt butter
  2. Preheat oven to 350 degrees F.
  3. Spray mini muffin tins with Pam and set aside.
  4. Combine biscuit ingredients in a bowl, being careful not to overwork dough.
  5. Spoon dough into prepared muffin tins and bake for 15 to 20 minutes.
  6. Brush melted butter on top when done.

Notes: Delicious sliced in half and filled with ham or turkey.

Recipe Origin:  Tore a page out of a local magazine.

Pumpkin Muffins

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 12 regular size muffins. Few dozen mini muffins.

Ingredients:

  • 1 1/2 cups whole spelt flour
  • 1 tablespoon pumpkin pie spice blend
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup honey
  • 1/3 cup melted butter
  • 1 cup pumpkin puree
  • Chopped pecans or walnuts would be good!

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line a muffin pan with liners and set aside.
  3. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
  4. Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not overmix.
  5. Pour the batter into the muffin pan so it’s evenly distributed.
  6. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes.
  7. Store at room temperature or freeze for a rainy day.

Notes:  These are great frozen as mini muffins for the kids’ school lunches.

Recipe Origin:  Adapted from a recipe on 100 Days of Real Food. Wonderful website.

Quick Rolls

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes | Yield: 12 rolls

Ingredients:

  • 1 cup plus 2 TBSP warm water
  • 1/3 cup oil
  • 2 TBSP yeast
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 egg
  • 3 1/2 cups White Lily regular or King Arthur whole wheat flour

Directions:

  1. Preheat oven to 400 degrees.
  2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes.
  3. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
  4. Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes.
  5. Bake for 10 minutes at 400 degrees or until golden brown.

Notes:

Recipe Origin: This is our adaptation of a recipe someone sent me from Real Mom Kitchen.