Breads, Biscuits, etc.

Discussion in 'BOC Member Cookbook' started by elphaba7, Oct 14, 2005.

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  1. elphaba7

    elphaba7 New Member

    Messages:
    795
    State:
    Mo'town, WV
    Oatmeal Molasses Bread

    2 cups warm water (not hot)
    1 packet dry yeast
    1 cup old fashioned oats
    .5 cup molasses
    4-5 cups bread flour
    1 t salt
    2 T unsalted butter

    proof yeast in warm water
    when foamy, add butter and oats, let soak for 15 minutes
    add molasses
    start adding flour, and the salt
    knead until dough is pliable, 8-12 minutes (this dough will be stickier than a regular bread dough, due to the molasses)

    cover, let rise in a warm, draft free place until doubled in size. Form into loave of your choice (I use regular loaf pans for this), and let reis again, until dough is 1 inch above lip of pan

    Bake at 350, for 35-40 minutes, or until the loaf sounds hollow when you tap the bottom. Let cool on rack.

    Awesome for toast, egg salad sammiches, or plain old buttered bread as a snack.
     
  2. TDawgNOk

    TDawgNOk Gathering Monitor (Instigator)

    Messages:
    3,365
    State:
    Tulsa, Oklahoma
    Biscuits - My Grandma's Recipe


    INGREDIENTS:

    * 4 cups self-rising flour
    * 1 teaspoon white sugar
    * 1 teaspoon baking powder
    * 2/3 cup shortening
    * 2 cups buttermilk
    * 2 tablespoons buttermilk, for brushing

    DIRECTIONS:

    1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
    2. In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.
    3. Roll dough out until 1 inch thick. Cut into rounds with a biscuit cutter. Place biscuits on prepared baking pan. Brush biscuits with 2 tablespoons buttermilk.
    4. Bake in preheated oven for 15 minutes, until golden.
     

  3. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits were enjoyed by "The King" so you know they are good!
    2 cups self-rising flour
    2 teaspoons baking powder
    2 teaspoons sugar
    1/2 teaspoon cream of tartar
    1 teaspoon of salt
    1/2 cup Crisco (solid)
    milk
    Combine dry ingredients...cut in shortening with pastry blender or fork until mixture resembles cornmeal. Add just enough milk to make a dough. Dont overdo it, less is best, you want just enough to hold it together. Knead the dough 8 to 10 strokes and press out to 1/2 inch thickness. Cut out with a glass or cutter and bake 10-12 minutes in a PREHEATED oven at 450 degrees. Totally fine!
     
  4. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits take a little longer, but worth the effort!

    2 cups self rising flour
    1/2 cup solid Crisco
    1 teaspoon baking powder
    1 teaspoon salt
    1 tablespoon sugar
    1 pkg of dry yeast (make sure its in date)
    milk

    Combine flour, salt, sugar and baking powder, dry yeat and mix well. Cut in shortening until mixture resembles coarse corn meal. Add milk a little at a time, mixing with a fork to get a good dough. Dont overdo the milk. Roll out to 1/2 inch and cut with cutter into biscuits. Place on cookie sheet and put in a warm place for one hour. Bake at 375 degrees and serve hot with ham, bacon, eggs, grits and gravy. Gotta love it! Keep fishing!
     
  5. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    2 cups self-rising flour
    1 teaspoon baking powder
    1 teaspoon salt
    1/2 cup Crisco solid shortening
    Milk fresh or buttermilk

    Mix dry ingredients, then cut in shortening until the mixture resembles coarse corn meal. Mix in milk with a fork until a dough is formed. Keep the milk to a minimum, you want just enough to make a dough, no more. Place dough ball on floured tabletop and knead 4 or 5 times. Press or roll out to about 1/2 inch. Cut with drinking glass or biscuit cutter and bake at 400 degrees on cookie sheet. Hint...An "air bake" pan takes the worry out of burning the bottom of the biscuits, worth the investment of 3 or 4 bucks. Keep fishing!
     
  6. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits are the richest I have ever tried and comes from Texas Highways.

    2 cups all purpose flour
    1 tablespoon baking powder
    3/4 teaspoon salt
    1 tablespoon sugar
    1/2 cup Crisco Solid shortening
    2 eggs well beaten
    milk enough to make dough come together

    mix dry ingredients and cut in shortening until mixture is crumbly like coarse corn meal. Add well-beaten eggs and a little milk. Mix with fork, adding milk until dough comes together. Dont overdo the milk. Knead the dough 4 times and press or roll to 1/2 inch thick. Cut with biscuit cutter and bake at 450 degrees for about 10 minutes. Serve with hashbrowns, scrambled eggs and sawmill gravy.
     
  7. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits are so rich, you can pass on the butter and keep smiling!

    2 cups self-rising flour
    1 teaspoon baking powder
    1/2 cup solid Crisco
    Buttermilk enough to make a dough

    Fry out a pound of bacon. Put bacon aside and reserve the grease.

    Blend flour, baking powder and Crisco with pastry blender until mixture resembles coarse corn meal. Add buttermilk sparringly to make the dough just come together. Press out on floured surface and knead 4 times. Roll 1/2 inch thick and cut into biscuits. Using a tablespoon, dip bacon grease and make indentation in biscuit with spoon, depositing the grease. Continue until all are properly greased or you run out of grease. Bake in 400 degree PREHEATED for 10-12 minutes. Serve with bacon, scrambled eggs, grits, gravy and a bowl of fresh fruit. Make appt. with heart doctor...pronto! Keep fishing!
     
  8. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)


    These biscuits bake up light and fluffy, but with extra protein, just in case you happen to hook into a big one later in the day!

    2 cups SELF RISING FLOUR
    1 teaspoon baking powder
    dash of salt
    1/2 cup SOLID SHORTENING
    1 egg
    buttermilk

    Mix flour, baking powder and dash of salt. Cut in shortening with pastry blender until mixture resembles coarse corn meal. Add one egg. Add a little buttermilk. Mix with a fork, adding additional buttermilk until a soft dough is formed. Knead on a floured surface 8 times. Press 1/2 inch thick and cut into biscuits. Bake at 425 about 10 minutes. Serve with fried eggs, grits or hashbrowns, (or grits AND hashbrowns!) fried ham steak and freshly brewed coffee. Suggestions...8-OClock whole bean ground on medium fine...Mr. Coffee Machine Keep fishing!
     
  9. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits are light and fluffy, a sure pleaser for a hungry fishing crowd!

    2 cups all-purpose flour
    3 teaspoons baking powder
    1 teaspoon salt
    1/4 cup shortening
    whole milk

    Combine dry ingredients and cut in shortening until mixture resembles coarse corn meal. Add milk mixing with a fork until the dough comes together. Work on a floured board, kneading 8 times. Roll or pat to 1/2 inch thickness and cut into biscuits. Bake at 450 about 8-10 minutes. Serve with hashbrowns, scrambled eggs, grits, cream gravy and jam of your persuasion! Keep fishing!
     
  10. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits are like their name....QUICK!

    2 cups Bisquick
    milk or water

    Mix water or milk into Bisquick until a dough is formed. Turn out on floured board and knead 4 times. Bake in 450 preheated oven for 10 minutes. Quick and tasty! Keep fishing!
     
  11. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits are time and labor consuming, but a labor of love when you taste the results. It could be all the exercise you get..... while making them....causes the hunger....that makes them so good!

    8 cups all-purpose flour
    1 teaspoon baking powder
    3 teaspoons salt
    1 cup Crisco
    milk

    Combine dry ingredients. Cut in shortening until mixture resembles corn meal. Add milk until the dough comes together. Put dough on a board and beat with a wooden mallet or rolling pin for 30 minutes, all the while folding the dough over, again and again. Its work! Beat the dough until blisters start to form, about 30 minutes. Pinch off into biscuit size pieces, shape and bake at 450 degrees for about 12-15 minutes. A lot of work, a lot of biscuits, a lot of good eating! Keep fishing!
     
  12. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits are great with an evening meal when you want a little extra OOMPH!

    2 cups all-purpose flour
    3 teaspoons baking powder
    1 teaspoon salt
    1/4 cup Crisco
    1 cup shredded cheddar
    milk

    Combine dry ingredients. Cut in shortening until mixture resembles corn meal. Add cheese. Add milk,stirring with a fork until the dough comes together. Knead on a floured surface 4 or 5 times. Bake at 450 for 10 minutes. Serve with ham steaks, fried sweet potatoes, butter and hot coffee. Keep fishing!
     
  13. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    1 peeled grated potato
    1 cup sugar
    3 cups water
    3 cups all-purpose flour

    Combine all ingredients and let stand in a gallon jar covered with a cloth for 3 days. After a cup of starter is used for biscuits, add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to the remaining starter to keep it going.
     
  14. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits are a taste delight that you will be glad you took the time to bake!

    1 cup starter
    1/4 corn oil
    1/2 teaspoon salt
    all-purpose flour to make a dough

    Mix all ingredients, adding flour enough to make a soft dough. Pat out to 1/2 inch thick and cut into biscuits. Bake at 425 degrees for about 15 minutes or so. Serve with link sausage, fried eggs, hashbrowns, grape jam and hot coffee. Keep fishing!

    Note from Whistler:**This one I've tried and it's great! Starter lasts forever if you keep it fed.
     
  15. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    A terrific "supper" biscuit that goes great with many foods!

    1 cup all-purpose flour
    3 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup Crisco
    1 cup mashed canned sweet potatoes (or fresh cook)
    milk

    Mix dry ingredients and cut in shortening until mixture resembles corn meal. Add sweet potatoes and mix in milk until a dough is formed. Pat to 1/2 inch and cut biscuits. Bake at 400 about 20 minutes or so. Serve with corn-on-the-cob, fried ham, American fried potatoes and a fruit salad. Delicious! Keep fishing!
     
  16. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This rich, flavor-some cornbread is sure to add stamina to an all night stakeout for big FLATHEADS!

    1 cup cornmeal
    4 tablespoons all-purpose flour
    1/2 teaspoon soda
    1 teaspoon salt
    1/4 cup corn oil
    1 egg
    1 cup buttermilk


    Mix cornmeal, flour, soda, and salt. Add shortening, egg and buttermilk. Mix thoroughly and pour into greased pan. Bake at 425 about 25 minutes until done. Serve with bowl of beef stew, onion slices, sliced tomatoes, coffee. Keep fishing!
     
  17. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    You dont have to live in the country to enjoy this great cornbread!

    1 1/2 cups cornmeal
    3/4 cup all-purpose flour
    1 teaspoon salt
    2 1/2 teaspoons baking powder
    2 eggs beaten
    1 1/2 cups milk
    1/2 cup corn oil

    Combine cornmeal, flour, salt and baking powder. Combine eggs and milk and pour into cornmeal mixture. Mix in corn oil and pour mixture into 10 inch iron skillet or other baking pan. Bake about 25 minutes until golden brown. Serve with fried okra, sliced tomatoes, sliced onions, pinto beans and all-beef fried bologna. Guaranteed to pack the energy for an all-night boat trip hunting those wayward jugs! Keep fishing!
     
  18. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This is probably the most basic of all cornbread recipes...and one of the best!


    1 cup yellow cornmeal
    1 cup flour
    1/4 cup sugar
    1 teaspoon salt
    3 teaspoons baking powder
    1 egg
    1 cup milk
    1/4 cup corn oil

    Sift cornmeal, flour, sugar, salt and baking powder. Beat egg, add milk and combine with dry ingredients and add corn oil. Pour into baking pans, pie pans, muffin pans or any pans that you have. Bake at 400 for 25 minutes.. Serve with butter and cold milk. Keep fishing!
     
  19. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    These biscuits are unique in the way the shortening is mixed into the flour. Usually, you cut shortening until it is the "consistency of cornmeal". With this recipe, you cut the shortening in until the particles are the size of a sugar pea. Makes a biscuit with a decidedly unique texture and taste!

    2 cups SELF-RISING flour
    1/4 teaspoon soda (thats all!)
    1/2 cup shortening solid Crisco
    buttermilk

    Mix flour, soda and cut in shortening until mixture particles are the size of SWEET PEAS. Add buttermilk a little at a time until the dough just comes together. Turn out on lightly floured surface and knead 8 times. Pat or roll to half inch and cut into biscuits. Bake at 400 for about 12 minutes. Serve with butter, plum jam and hot coffee for a great "brunch"! Keep fishing!
     
  20. Whistler

    Whistler Well-Known Member

    Messages:
    3,084
    State:
    TN
    Originally posted by Jim Longcreek(Chuckwagon)

    This cornbread is extra rich in the fact that it has the rendered pieces of pork in it. These little pieces of goodness are loaded with flavor and energy to get you back to those Noodle Jugs in an "oink"!

    1/4 cup all-purpose flour
    1 1/2 cups cornmeal
    1/2 teaspoon soda
    1/4 teaspoon salt
    1 cup buttermilk
    1 cup cracklings (Ask manager in meat section)

    Mix all dry ingredients. Add buttermilk and stir in cracklings. Put in greased pan and bake at 400 for about 25 to 30 minutes. Serve with pinto beans, sliced tomatoes, sliced white onions, iced tea, chocolate cake and hot coffee for dessert. Keep fishing!
     
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