Breads

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Asiago and Balsamic Caramelized Onion Focaccia

This bread complements poultry and pork.

2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
1 cup chopped onion
2 tablespoons honey, divided
1/4 teaspoon dried thyme
2 tablespoons balsamic vinegar
1-1/2 teaspoons salt, divided
1 package dry yeast (about 2-1/4 teaspoons)
1-1/4 cups warm water (100° to 110°)
3-3/4 cups all-purpose flour (about 17 ounces), divided
Cooking spray
3/4 cup (3 ounces) grated fresh Asiago cheese

Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add onion, 1 tablespoon honey, and thyme; cook 5 minutes or until browned, stirring occasionally. Remove from heat; stir in vinegar and 1/4 teaspoon salt. Cool completely.

Dissolve yeast and remaining 1 tablespoon honey in 1-1/4 cups warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add onion mixture, remaining 2 tablespoons oil, remaining 1-1/4 teaspoons salt, and 3 1/2 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Gently press dough into a 15 x 10-inch jelly-roll pan coated with cooking spray. Cover and let rise 25 minutes or until almost doubled in size.

Preheat oven to 400°F. Sprinkle dough with cheese. Bake at 400° for 18 minutes or until browned. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on rack.

_{Nutrition Per Serving: Calories 160(23% From Fat); Fat 4.1g (Sat 1.3g,Mono 1.7g,Poly 0.4g); Protein 4.6g; Cholesterol 5mg; Calcium 46mg; Sodium 288mg; Fiber 1g; Iron 1.5mg; Carbohydrate 26g. Yield: 16 Serving; Source: Cooking Light, December 2006.}

Cheesy Herbed Popovers

1/3 cup plus 4 tablespoons reserved beef fat, b__utter, or vegetable oil (or a combination)
6 eggs
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
2 cups milk
1/4 cup heavy cream
4 ounces goat cheese, cut or crumbled into 18 to 20 equal pieces

Preheat the oven to 400°F. Brush 18 to 20 wells of 2 popover or muffin tins with some of the melted fat. Place tins in the oven to heat while you prepare the popover batter.

Combine the eggs, flour, salt, thyme, rosemary, and pepper in a blender and blend until well combined. Using a spatula, scrape down the sides of the blender. While the blender is running, add the milk and cream in a slow stream until smooth and thoroughly combined.

Remove tins from the oven and fill each prepared well halfway with some of the batter. Place a piece of the cheese in the center of each cup and pour the remaining batter over so that the cups are filled 2/3 of the way. Bake the popovers until puffed and golden, 20 to 25 minutes. Serve immediately. Yield: 18 to 20 popovers. Source: https://www.emerils.com/126860/cheesy-herbed-popovers.

Chevre-Stuffed Cornbread Kisses

These tiny, golden cornbread muffins may look traditional, but they’re filled with a tangy white cloud of goat cheese and cream cheese, enhanced by chives. Fill greased mini-muffin tins (with muffins 1 3/4 to 2 inches in diameter, twelve muffins per tin) directly with the batter; the crust is better when they’re baked in the muffin tin rather than in paper liners.

3 ounces goat cheese
3 ounces cream cheese with chives
1 cup yellow cornmeal
1 cup all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 large egg

Preheat the oven to 375°F. Generously grease 2 mini-muffin tins.

In a small bowl, blend together the goat cheese and cream cheese with a fork.

Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Measure the buttermilk and oil into a measuring cup and add the egg. Beat lightly with a fork until blended. Pour the liquid ingredients into the dry ingredients. Mix just until blended.

Fill the muffin cups about half full. Spoon a lump of the cheese mixture into each muffin. Top each muffin with the remaining batter—it’s okay if some of the cheese pokes through the batter. Bake about 15 minutes, or until the edges are golden brown. Let the muffins cool in the pans about 10 minutes before removing. Serve warm or at room temperature. Makes 24 mini-muffins. Source: Great Bar Food at Home, by Kate Heyhoe.

Easy Cheese Straws

2 sheets puff pastry, thawed
1 large egg
1 tablespoon water
1/4 cup grated Parmesan cheese
1/4 cup white cheddar cheese
Essence, to taste
Optional flavorings:
Pepper jack cheese
Pesto sauce

Preheat the oven to 400°F. On a lightly floured surface, one at a time, roll out each pastry sheet to a 12×18-inch rectangle. Combine the egg and the water and whisk to make an egg wash.

Lay one pastry sheet flat on the work surface and lightly brush with the egg wash. Sprinkle with the cheeses and Essence. Top with the remaining sheet of pastry, pressing firmly to seal, then lightly roll with a rolling pin. Trim the edges with a knife to make them even.æ

If you wish, change the flavor of the straws by using pesto sauce instead of the egg wash, top with cheese, and proceed as directed.

Cut the dough crosswise into strips, about 1/3 to 1/2-inch wide. Twist each three times to make a spiral and place on an ungreased baking sheet. (You can also cut the pastry into diamond shapes and place them on the baking sheet.) Bake until golden brown, about 20 minutes.

Remove and transfer to a serving platter. Serve warm. Makes 3 to 4 dozen. Source: https://www.emerils.com/126447/easy-cheese-straws.

Famous Flying Biscuits

READY IN: 35 mins | SERVES: 4 | YIELD: 8 biscuits

3 cups all-purpose flour
1 tablespoon double-acting baking powder
3/4 teaspoon salt
4 tablespoons granulated sugar, divided
6 tablespoons unsalted butter, at room temperature
1-1/2 cups light cream*
1/3 cup half-and-half

Preheat oven to 350°F. Line a sheet pan with parchment paper.

Combine flour, baking powder, salt, and 3 tablespoons sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your hands, work the butter into the dry ingredients. Mix until butter is cut to the size of small peas.

Make a well in the center of the flour and then pour in the light cream. Stir the dry ingredients into the wet by using your hand in a circular fashion, knocking the flour mix into the liquid. Stir just until dough comes together into a sticky ball. Turn dough onto a lightly floured surface and knead three times. Do not overwork the dough. Using a lightly floured rolling pin, roll the dough to a thickness of 1 inch. The correct thickness is the key to making your biscuits fly.

Dip a 2-1/2-inch-diameter biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Do not twist the cutter—apply pressure straight down then pull back evenly. Scraps can be massed together and re-rolled one time.

Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with the half-and-half (about 1 tablespoon per biscuit) and sprinkle with remaining sugar. Bake for 20 to 23 minutes. Biscuits will be golden brown on top and flaky in the center when done.

*If your local store does not have light cream, you can substitute 1 cup half-and-half.

Makes 8 to 12 biscuits, depending on the size of the cutter. Source: The Flying Biscuit Café Cookbook by Delia Champion.

Focaccia with Potato, Thyme, Gruyere, and Creme Fraiche

For the dough
4 cups hard white flour
2 tsp. Sea salt
l-1/3 cup tepid water
2 tsp active-dry yeast

For the topping
18 oz baby potatoes
1 cup grated Gruyere
2 tsp fresh thyme leaves
sea salt and black pepper
4 tbsp crème fraiche
coarse salt to sprinkle

Preheat oven to 400°F

Put the flour in a bowl, make a well in the middle, and put the salt on the raised ridge of flour around the side. Pour the water into the well and sprinkle the yeast over. Leave for 5 minutes to soften, then stir to dissolve. Draw in enough of the flour to make a soft paste. Cover with a cloth and leave to sponge for 20 minutes until bubbly and slightly puffed up. Draw in the rest of the flour to make a rough, sticky dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth, light, and elastic. Put back into the bowl, cover with a cloth, and leave until doubled in size, about l-1/2 hours.

Cut the potatoes into 1/4-inch slices. Bring a pan of salted water to a boil, add the potatoes, and bring back to a boil. Cook until the centers are just tender when pricked with the tip of a knife, about 5 minutes, drain well, and cool. Deflate the dough by pressing down with the palm of your hand. Roll out into a flat round, about 9 inches across, and place on an oiled baking sheet. Spread about half the cheese evenly on top of the bread dough, arrange the potatoes on top, scatter with thyme, and sprinkle with a little salt and pepper. Cover with a cloth and leave until risen, about 30 minutes. Dot teaspoons of crème fraiche over the potatoes and scatter on the remaining cheese.

Bake for about 30 minutes or until the potato topping is crisp and golden and the bread sounds hollow when tapped underneath. Cool on a wire rack. Serve warm or at room temperature, sprinkled with coarse salt and cut into wedges. Makes 1 large loaf. Source: “Good Tempered Food: Recipes to Love, Leave, and Linger Over”, by Tamasin Day-Lewis, page 179.

Grandma Partain’s Refrigerator Rolls

1 cup hot water
1/2 cup shortening or oil
salt
1-1/2 cup cold water
2 eggs beaten
1/2 cup sugar
1-1/2 cups flour
1 package yeast
1 tsp sugar
3/4 to 1-1/2 cups warm water

Let raise.
Mix down – raise again
Pinch out – raise again

Green Onion Corn Muffins in Flowerpots

If making up to 1 day ahead, remove muffins from pots after step 5 and cool on racks, then wrap airtight and store at room temperature. To reheat, set muffins slightly apart in a baking pan, cover loosely with foil, and bake in a 350° oven just until warm, 7 to 10 minutes. Return muffins to pots to serve. Offer butter with muffins. You may also bake the muffins in 8 muffin cups (2 1/2-in. diameter), either well buttered or lined with paper baking cups.

8 unglazed terra-cotta pots (2-1/2 to 2-3/4 in. tall and 2-1/4 to 2-1/2 in. wide, about 1/2-cup capacity)
8 pieces (7 1/2 in. square) cooking parchment
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup sugar
1 cup plain nonfat yogurt
1/2 cup thinly sliced green onions
1/4 cup melted butter or margarine
1/4 teaspoon caraway seed (optional)

Wash pots with soap and water, and dry well. Line pots with cooking parchment: Gently push center of a square into each pot; bend parchment edges outward slightly over edges of pots.
In a small bowl, mix flour, cornmeal, baking powder, baking soda, and salt.
In another bowl, beat eggs and sugar until well blended. Add flour mixture, yogurt, onions, and melted butter; stir just until batter is evenly moistened.
Spoon batter equally into lined pots, filling pots almost to the top. Sprinkle with caraway seed. Set pots slightly apart in a 9- by 13-inch baking pan.
Bake muffins in a 400°F regular or 375° convection oven until tops are lightly browned and centers are firm to touch, 18 to 20 minutes. Let muffins cool in pots 5 to 10 minutes.
Serve warm, or invert pots to remove muffins and lay on their sides on racks to cool. Serve muffins in parchment liners.

_{Yield: Makes 8 Muffins. Sunset, May 2001. Nutrition Per Muffin: Calories 211(32% From Fat); Fat 7.4g (Sat 4g); Protein 5.9g; Cholesterol 69mg; Sodium 443mg; Fiber 1.2g; Carbohydrate 30g}

Olive Oil Corn Muffins

You have a choice of flavoring these muffins with vanilla extract, which is muted and complements the cornmeal, or curry powder, which m akes a more distinctly savory muffin. The olive oil in place of butter is brilliant and delicious. I adapted this from The Stanford University Healthy Heart Cookbook. (Chronicle Books, 1997), with recipes by one of my favorite cookbook writers, Helen Cassidy Page.

1/2 cup stone-ground fine cornmeal
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
Pinch of salt
2/3 cup buttermilk
1 small egg
3 tablespoons olive oil
1/4 teaspoon pure vanilla extract

Preheat the oven to 400°F. Grease 6 cups of a standard-size muffin tin.
In a medium-size bowl, combine the cornmeal, flours, sugar, baking powder, and salt. Make a well in the center and add the buttermilk, egg, oil, and vanilla or curry powder. Beat well for 1 minute by hand; the batter will be lumpy.
Spoon the batter into the muffin tin, filling each cup level with the top. Bake for 20 to 24 minutes, or until golden and the tops are dry and springy to the touch. A cake tester will come out clean when inserted into the center.
Cool in the pan for 5 minutes before transferring to cool on a rack.. Serve warm. Leftovers will keep in a zipper-top plastic bag in the freezer for up to 2 months. Makes 6 muffins. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger.

Organic Oatmeal Biscuits

This style of biscuit is a cross between a scone and a cookie.

2 cups organic rolled oats
2 cups whole wheat flour
1 cup unsalted butter, chilled and cut into pieces
1/3 cup packed dark brown sugar
1 3/4 teaspoons double-acting baking powder
1 3/4 teaspoons salt
1/2 cup whole milk

In a food processor, coarsely chop oats and transfer to a large bowl.

Pulse flour, butter, brown sugar, baking powder, and salt in food processor until mixture becomes a coarse meal. Add milk and blend until mixture just forms a sticky dough. Add oat mixture and knead three to four times until just barely mixed. Do not over mix.

Turn dough out onto a lightly floured surface. Halve dough and pat each half into a 6 x3-inch rectangle. Wrap rectangles separately in plastic wrap. Refrigerate until firm (2 to 12 hours).

Preheat oven to 375° F. Cut loaves into 24 (1/2-inch-thick) slices. Bake on a large un-greased sheet pan on middle rack of oven for about 20 minutes.

Makes 24 biscuits. Source: The Flying Biscuit Café Cookbook by Delia Champion.

Parmesan Popovers

6 eggs
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
2 cups whole milk
1-1/2 cup grated Parmesan (about 5 ounces)

Preheat the oven to 400° F.
In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Turn the blender to low and slowly add the milk, then the cheese,
Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
Remove popovers from muffin tin and cool on a wire rack. Serve warm or at room temperature. Makes 6-8 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Parmesan Pull-Apart Bread (Weight Watchers)

Yield: 10 servings 3 points per serving

3 T. margarine, melted, divided
1/2 C. grated Parmesan cheese
1 (10 oz) package refrigerated buttermilk flaky biscuits (10 biscuits)

Preheat oven to 350 degrees. Brush 1 tsp. of the margarine over the bottom and sides of a nonstick loaf pan.
Spoon cheese into a small bowl; cut each biscuit into quarters. One at a time, dip each biscuit into remaining margarine, then into cheese, turning to lightly coat all sides and using all the margarine and cheese.
In prepared loaf pan, layer coated biscuit quarters with edges touching; bake until loaf is browned, 30-35 minutes. Invert loaf pan onto serving platter; let stand one minute. Carefully remove pan; serve bread warm.

Red Lobster Cheddar Bay Biscuits

2-1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder

Brush on Top: 2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
pinch salt

Preheat your oven to 400° F.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don’t over mix.
Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes a dozen biscuits. Source: Top Secret Restaurant Recipes 2, by Todd Wilbur, 2007. Pages 327-329.

Roasted Shallot-Herb Brioche

6 shallots, peeled
1/4 cup olive oil
1/4 cup sugar
2 tablespoons active dry yeast
4-1/2 cups all-purpose flour
1 cup milk
1 cup butter
5 eggs
2 tablespoons chopped basil, thyme, rosemary, or other fresh herbs
2 teaspoons salt

Preheat the oven to 300° F. Place the shallots on a small ovenproof pan, drizzle with the olive oil, and bake 40 to 50 minutes, until soft. Remove the shallots from the oven and set aside to cool.

In a large bowl or mixer, combine the sugar, yeast, and l-1/2 cups flour. In a saucepan, heat the milk and butter until warm and the butter is melted, about 110°. With the mixer on low speed or while mixing by hand, slowly add the warm milk mixture. Beat the mixture about 2 minutes. Scrape down the bowl. Add the eggs and then the remaining flour, 1 cup at a time, mixing well after each addition.

Chop the roasted shallots and add them, along with the herbs and salt, to the flour mixture. Mix well, about 5 minutes. Place the dough in a well-greased large bowl and turn the dough in the bowl to lightly grease all over. Allow the dough to rise about 1 hour, or until doubled in size. Punch down the dough. Grease the dough again, cover, and refrigerate overnight.

The next day, punch the dough down again. Let the dough rest 15 minutes, then divide the dough in half and pat or roll each half out into a 9 x 5-inch rectangle. Starting on the long end, roll each rectangle into a tight roll, pinching along the seams to seal. Tuck the ends under the loaves and pinch again to seal. Place each loaf in a well-greased 9 x 5-inch loaf pan, cover, and allow to rise about 1 hour.

Place the loaves in a 350°F oven and bake until they are golden brown, about 1 hour. Cool before slicing. Makes 2 loaves. Source: Caprial’s Soups & Sandwiches by Caprial Pence and Mark Dowers, 1998.

Garlic Brioche: Omit the shallots. Add 20 cloves of roasted garlic when the herbs are added.
Toasted Walnut Brioche: Add l-1/2 cups toasted, chopped walnuts when the herbs are added.

Rosemary-Lemon No-Knead Bread

This bread is almost effortless to make because it requires no kneading. Instead, the dough is allowed to slowly rise over a long period of time. Then it is baked in a preheated covered cast-iron pot, which helps produce a crispy, bakery-style crust on the finished loaf.

3 cups all-purpose flour
1/4 tsp. active dry yeast
1 3/4 tsp. salt
2 tsp. chopped fresh rosemary
2 tsp. chopped lemon zest

Cornmeal as needed

In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 1 5/8 cups water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours.

Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F.

Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.

Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.

Adapted from Sullivan Street Bakery (New York City) and Mark Bittman, “The Secret of Great Bread: Let Time Do the Work,” The New York Times, Nov. 8, 2006. Also found here.

Sourdough Starter

Notes: For best results, use freshly purchased, just opened milk and yogurt.

1 cup nonfat or low-fat milk
3 tablespoons plain yogurt
1 cup all-purpose flour

Warm milk to 90ºF to 100º F.Stir in yogurt.
Pour into a warm 3- to 6-cup container (glass, ceramic, plastic, or stainless steel) with an airtight lid.
Cover and let mixture stand in a warm (80ºF to 90ºF) place until it has the consistency of yogurt, 18 to 24 hours; the mixture should be so thick it doesn’t flow readily when container is tilted. A single clot may form or smaller curds may be suspended in clear liquid. Stir to mix in any clear liquid. If liquid turns bright pink, discard the batch and start again.
Once a clot forms, add flour and stir until smooth. Cover airtight and let starter stand in a warm (80ºF to 90ºF) place until it is full of bubbles and has a pleasing sour smell, 2 to 5 days. Again, if clear liquid forms, stir to blend mixture, if liquid is pink, discard and start over. To store, cover airtight and refrigerate.

Using and maintaining the starter:
Feed at least once a month. To increase starter supply, in a large container, add as much as 10 cups each of milk and flour to 1 cup of starter. The mixture may need to stand up to 2 days before the clear liquid forms on top.

Use starter at room temperature. To hasten, set container in warm water.
Use and/or feed starter. To feed, replenish each 1 cup starter used with 1 cup warm (90° to 100°) nonfat or low-fat milk and 1 cup all-purpose flour. Stir to mix well.
Cover starter airtight and let stand in a warm (80° to 90°) place until bubbly and sour-smelling, and clear liquid has formed on top, 12 to 24 hours.
Stir before using. Store airtight in the refrigerator.

Yield: Makes about 1 1/3 cups. Source: Sunset, March 1998.

Sweet Potato Biscuits

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon double-acting baking soda
3/4 teaspoon salt
3 tablespoons packed light brown sugar
Generous pinch ground ginger
1 tablespoon freshly grated orange zest
6 tablespoons unsalted butter, chilled and cut into small pieces
1 cup mashed cooked sweet potato
2/3 cup buttermilk
6 tablespoons unsalted butter, melted

Preheat oven to 370° F. Line a sheet pan with parchment paper.

In a mixing bowl, combine flour, baking powder, baking soda, salt, brown sugar, ginger, and orange zest. Using your hands, work the butter into the dry ingredients until the pieces of butter are the size of small peas. Mash, stir, mix it in, smoosh, squish, have at it, get down on it, do it to it, soup it up, and get it good ‘n’ ready before you add those sweet potatoes! Now add in the sweet potatoes. Use your hands, dig in, and don’t hold back.

Add buttermilk and mix with your hands just until the dough comes together and still sticks to your fingers. Once you add the buttermilk, it is critical that you do not over mix.

Turn dough onto a lightly floured surface and knead four to six times. Using lightly floured hands, pat out the dough to a thickness of 1 inch. Dip a 2-1/2-inch-diameter biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Do not twist the cutter — apply pressure straight down then pull back evenly. Scraps can be gathered together and re-rolled one time. Using a fork, prick the tops of each biscuit 3 times.

Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of each biscuit with the melted butter (about 1/2 tablespoon per biscuit). Bake for 20 to 25 minutes. Biscuits will be golden brown on the top and flaky in the center when done.

Makes 8 to 12 biscuits, depending on the size of the cutter. Source: The Flying Biscuit Café Cookbook by Delia Champion.

Squash Pull-Apart Dinner Rolls

1-1/2 cups warm milk
2-1/4 teaspoons dry yeast
2 tablespoons sugar
1 tablespoon salt
1 egg, lightly beaten
3/4 cup puréed squash or canned pumpkin
5 tablespoons vegetable shortening
4 to 5 cups all-purpose flour
2 tablespoons butter, melted, plus more for pan
2 teaspoons poppy or sesame seeds

In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1 1/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).
Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Preheat oven to 400° and butter a large baking sheet. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Cut dough into 4 balls; cut each ball into 6 pieces.
Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.

_{Makes 2 dozen rolls. Source: Angela Baker, Bremerton, WA, Sunset, November 2007. Note: Nutritional analysis is per roll. Calories: 137 (30% from fat); Protein: 3.4g; Fat: 4.5g (sat 1.7); Carbohydrate: 20g; Fiber: 0.9g; Sodium: 312mg; Cholesterol: 14mg.}

Super Easy Cheesy Biscuits

2 cups White Lily Biscuit Mix or your favorite dry biscuit mix
2/3 cup whole milk
1/2 cup grated cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese
4 tablespoons unsalted butter
1/2 teaspoon finely minced fresh garlic

Preheat oven to 450° F.

Combine biscuit mix, milk, and cheese in a large mixing bowl. Get the kids to give it a great big stir. Drop by tablespoon onto an un-greased baking sheet. Bake for 10 to 12 minutes, or until bottoms are lightly browned.

Melt butter and stir in chopped garlic. Brush over warm biscuits.

Makes 8 to 12 biscuits. Source: The Flying Biscuit Café Cookbook by Delia Champion.

Three Cheese Focaccia

1 envelope (1/4-ounce) active dry yeast
1 tablespoon sugar
2 cups warm water (about 110ºF.)
1 teaspoon salt
6 to 7 cups all-purpose flour
1 tablespoon olive oil
3 tablespoons Kosher salt
2 tablespoons coarse black pepper
11 ounces fresh ricotta cheese, at room temperature
2 large eggs
4 ounces salami, julienned
6 ounces Mozzarella cheese, grated and at room temperature
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon minced garlic
1 tablespoon finely chopped parsley
Salt and pepper

Preheat the oven to 350ºF. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1-1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough.

**The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces.

Yield: 8 to 10 servings. Source: https://www.emerils.com/120487/three-cheese-focaccia.

White Cheddar Scones

Makes 16 large or 24 small scones

These savory scones are delicious when tucked into a breadbasket on your brunch buffet table.

3-3/4 cups all-purpose flour
1-1/2 tablespoons baking powder
1-1/2 cups finely shredded sharp white Cheddar cheese
6 shakes of hot sauce
2-1/2 cups heavy cream
2 large egg yolks
2 tablespoons whole milk or heavy cream

Preheat the oven to 425° F. Line a baking sheet with parchment paper, aluminum foil, or a silicone baking liner.
Whisk the flour and baking powder together in a large bowl. Add the cheese and stir to blend. Stir the hot sauce into the cream, then drizzle the cream into the flour mixture and stir until the dough is rough but begins to hold together.
Turn the dough out onto a lightly floured work surface and knead it about 8 times, until it starts to become smooth. Divide in half and pat each half into a circle about 8 inches in diameter. Cut each circle of dough into wedges—8 for large scones or 12 for smaller ones. Or, using a biscuit cutter, cut the scones into 2-inch rounds. Transfer to the prepared baking sheet. Diva Do-Ahead: At this point, you can freeze the wedges. Once they are frozen, transfer to a zipper-top plastic bag and freeze for up 6 weeks. Defrost for 30 minutes before continuing.
Whisk together the egg yolks and milk in a small bowl and brush the wash over the tops of the scones. Bake until golden brown, 16 to 18 minutes. Remove from the baking sheets and serve warm. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 56.