My family loves bread, rolls, biscuits, you name it. Always have. It just seems to make any meal complete. When the kids are home, they love when dad makes homemade biscuits. At dinner time, if I have been negligent, I’ll be asked, “Where’s the bread or rolls?”
You don’t have to over indulge. But it’s true; there is something delicious and satisfying about this fresh baked, yeasty, warm taste that seems to please everyone. Whether it’s a warm biscuit topped with a favorite jam or honey or fresh baked bread or rolls smeared with butter, there’s not much better that that.
Bacon-Onion Biscuits
4 slices bacon, chopped
1 large onion, chopped
3 c. all-purpose flour
1 T. baking powder
1 T. sugar
½ t. salt
¾ t. cream of tartar
¾ c. butter
1 c. milk
Cook onion and bacon in a skillet until bacon is slightly crisp and onion is tender. Drain and discard fat.
In a bowl stir together flour, baking powder, sugar, salt and cream of tartar. With a pastry blender, cut in butter until mixture resembles course crumbs. Make a well in center of flour mixture. Combine milk and bacon mixture; add all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough gently folding and pressing dough for four to six strokes until dough holds together. Lightly roll dough to ¾ inch thickness. Cut dough with a 2 ½ inch biscuit cutter. Reroll dough scraps as necessary.
Place biscuits on ungreased baking sheet one inch apart. Bake in preheated 350 degree oven for 20 to 25 minutes or until golden.
Cowboy Bread
2/3 c. shortening
2 ½ c. all purpose flour
½ t. salt
2 c. brown sugar, packed
2 t. baking powder
½ t. baking soda
½ t. nutmeg
½ t. cinnamon
2 eggs
1 c. buttermilk
Combine shortening, flour, salt and sugar. Mix until crumbly. Reserve ½ cup to sprinkle over batter. Add baking powder, baking soda and nutmeg to remaining crumb mixture. Add buttermilk and eggs. Mix well. Pour into 9 x 13 inch pan. Sprinkle with reserved crumbs and cinnamon. Bake at 375 degrees for 25 to 30 minutes. Serves 20.
Tricia Kitto
Garlic Parmesan Rolls
1 (1/4 oz.) pkg. active dry yeast
1 ½ c. warm water, divided
½ c. sugar
1 egg, beaten
1 t. salt
½ c. melted butter, divided
5 c. all purpose flour, divided
3 garlic cloves, minced
½ c. grated Parmesan cheese
Dissolve yeast in ¾ cup warm water and a sprinkle of sugar in a large bowl. Let stand 5 minutes until yeast bubbles. Add remaining water, sugar, egg, salt, ¼ cup butter and 2 ½ cup flour. Add remaining flour, 1 cup at a time to form a soft dough.
Turn out onto a lightly floured work surface and knead until elastic. Place in greased bowl, turning to coat both sides. Cover with plastic wrap and allow to rise one hour or until doubled in size.
Preheat oven to 375 degrees F. Combine remaining butter with garlic.
Punch down dough and turn out onto a floured work surface. Divide into 2 equal sections. Roll each into a circle about 2 inches in diameter.
Baste with butter mixture and sprinkle with 2 T. Parmesan cheese. With sharp knife or pizza cutter, cut each circle into 8 wedges and roll from big end to small end. Repeat with remaining sections.
Place on baking sheets close, but not touching, seam side down. Baste tops with butter mixture and sprinkle with remaining Parmesan cheese.
Bake 15 minutes or until golden brown. Store leftover rolls in airtight container in refrigerator. Makes 16 rolls.
Jhonae and Jerry Clark
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