Sourdough Hamburger Buns

 

Lately I have been really into making my own bread- that way I know what ingredients goes into it. I love hamburger buns that are soft, lighter, and still hold together when you eat the burger and this recipe is that.

Love this Recipe -- now I don't like buying buns anymore. This Fourth of July I made the best burgers!! I will post some recipes that I did on the 4th for the burgers later, but this also makes great hot dog or brat buns - Give it a try ! and it's a good way to use some sourdough starter. Enjoy

Sourdough Hamburger Buns

Dough

• 3/4 cup (170g) ripe (fed) sourdough starter*
• 3/4 cup (170g) water, lukewarm
• 1 teaspoon instant yeast, optional*
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup  (28g) King Arthur White Whole Wheat Flour
• 2 tablespoons (25g) potato flour (I substituted cake flour since I didn't have this)
• 2 tablespoons (14g) nonfat dry milk
• 1 1/2 teaspoons (9g) salt
• 1 tablespoon granulated sugar
• 4 tablespoons (57g) unsalted butter, softened

Topping

• 1 large egg yolk beaten with 1 teaspoon water
• your favorite seeds and/or seasonings; optional
• Instructions

  1. In the bowl of your stand mixer, combine the sourdough starter, water, and yeast.

  2. Weigh your flours; or measure them by scooping them into a cup and sweeping off any excess. Combine the flours, dry milk, salt, and sugar, then add to the mixer bowl with the starter and water.

  3. Fit your mixer with the paddle attachment and turn it to its lowest speed. Mix all the ingredients together for 2 to 3 minutes to make a sticky, cohesive dough. 

  4. Stop the mixer, scrape the bowl, and switch to the dough hook. Add the butter, then turn the mixer up a speed or two and continue to knead until the dough is smooth and elastic, about 8 to 12 minutes longer. Try the windowpane test: you should be able to stretch a piece of dough until you can see through it.

  5. Cover the dough and let it rest in a warm place (75°F to 80°F) for about 4 hours. To de-gas and even out the temperature of the dough, stretch and fold it in the bowl two or three times during the rest. You can be fairly flexible in your timing of these; one stretch and fold per hour is ideal.

  6. Turn the dough out onto a lightly floured work surface and divide it into six ( did 8 for a smaller bun) equal pieces;.

  7. Shape the dough pieces into tight balls and place them on a lightly greased or parchment-lined baking sheet.

  8. Press the balls gently to flatten them slightly

  9. Cover the buns and let them rise until puffy, about 4 hours 9 or until double in size, in a warm place.

  10. Twenty minutes before you’re ready to bake, preheat the oven to 375°F.

  11. Uncover the buns and brush them with the beaten egg yolk/water mixture. Sprinkle with toppings.

  12. Bake the buns for 20 to 25 minutes, until golden brown and a digital thermometer inserted into the center of one bun reads at least 190°.

  13. Remove the buns from the oven and allow them to cool before serving.Store buns at room temperature for several days; freeze for longer storage.

  14. ***Looking at the total time it takes to make them, these buns clearly require some planning. You don’t have to bake them all in one day, though. You can prepare the dough through shaping, then let the shaped buns rest at room temperature, covered, for 1 to 2 hours before transferring them to the refrigerator overnight or for up to 24 hours. When you’re ready to bake, pull the buns out of the refrigerator and leave them at room temperature, still covered, for an hour or so. Preheat the oven, uncover the buns, brush on the egg wash, and bake. You may need to extend the bake time by a couple of minutes, but the added refrigeration will also lend the buns more robust sourdough flavor.

Easy Sourdough Bread

 

I love a crusty, chewy , sourdough bread! This is my favorite recipe for that, sooooo easy. You must need to plan a little bit since the dough sits in the fridge over night. Sometimes I bake this in my dutch oven like the recipe says, or you can cut in two and make 2 small round loaves or oblong loaves and bake on a cookie sheet lined with parchment paper. When I do that, I put a cookie sheet under the rack I'm baking on and after I put my baking sheet with the bread on it in the oven I pour a cup or two of water in the pan below so it steams... this helps your bread rise a little more by providing moisture, that's what baking in a dutch oven does when you leave the lid on for the first 20 minutes of baking.  I also use a good bread flour  and I bought a kitchen scale. I find using a kitchen scale works way better than measuring the flour when it comes to the consistency of the dough. I love baking bread and haven't bought any from the store for years!!  Hope you enjoy!

• Easy Sourdough Bread
• 1 cup (227g) ripe (fed) sourdough starter

• 1 3/4 cups (397g) water, lukewarm
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 5 cups (600g) King Arthur Unbleached Bread Flour
• 1 tablespoon (18g) salt

Instructions:

First off: Measure your warm water and add the yeast and sugar. You don't have to use yeast and sugar but I find I get a little more rise to my bread with its help. The yeast also eats the sugar and blooms. Set this aside while you measure the rest of your ingredients into a large Bowl with a lid.

Weigh your flour: or measure it by gently spooning it into a cup, them sweeping off the excess.

Combine all the ingredients into the bowl. Using a big wooden spoon, mix and stir everything together to make a sticky shaggy dough. 

Leave the dough in the bowl, cover it with the lit or a piece of plastic wrap for 1 hour.

Gently pick up the dough and fold it over itself several times, cover and let it sit for enough hour.

Repeat this rising-folding process one more time for a total of 3 hours. Then, place the bowl in the refrigerator  and let it rest over night.

When you're ready to make the bread, take the dough out of the fridge and let it warm up for about an hour.

Turn the dough out onto a well floured surface and shape it into a rough ball. Place on a parchment lined baking sheet and let raise until double in size. 

I like to make a proof box in my oven by barely turning the oven on for 30 seconds and then turning off. 

This takes the chill off of it. I boil a small saucepan of water them put that in the oven along with the dough and let raise for around 30 to 45 minutes. Then take the dough out of the oven along with the saucepan of water and heat oven to 450 degrees. I put my dutch oven in the oven to preheat as well.

When the dough is double in size, I slash a couple of lines in the top of my loaf with a razor blade. Any design you choose is great, I go about 1/2 inch deep.

Take the lid off your dutch oven and pick up your dough by lifting the parchment paper. Place the dough in your dutch oven and put the lid back on. Bake at 450 with the lid on for 20 minutes. Then take the lid off and turn the oven to 425 and bake another 20 to 25 minutes or until your bread reaches 200 degrees internally.

Carefully remove from the oven and let sit for 10 minutes then remove the bread from the dutch oven to a cooling rack.

I love it when you can hear the bread crackle as it cools. 

Enjoy a thick slice slathered in butter!! yum!

Sour dough start

I love home made bread. I have been restricting my baking  / eating carbs over the last year due to trying to eat healthier. One diet I followed and found very successful allowed you to have whole grain or sourdough bread since it digests slower... and is more healthy than other kinds of bread. I read a book last month, that was about a baker and it sparked something in me, that baker in me that had felt squashed lately, so I thought why not, life is too short to squash the real you. I have always wanted to try a sour dough start and making the different things you can make with it. So I watched You tube videos and looked up recipes for a sour dough start. I reccommend looking up you tube videos for hints. But I found this recipe and it worked great!!! REMEMBER!! Sour dough starts take time and becomes a "pet" so to speak. Mine is named Borris... and he continues to come in handy. But he took a good two weeks before he was ready to make anything from him. You notice the elastic around my jar? I use it to mark where my starter is right after I stir and feed him. Then I can see how much he grows and bubbles.... Good luck! I'll post a great Sour dough bread recipe later. Today I"m trying English muffins! Yum!!

Sour Dough Start

Ingredients:

To begin your starter

• 1 cup (113g) whole rye (pumpernickel) or whole wheat flour
• 1/2 cup (113g) cool water*

*See "tips," below

To feed your starter

• scant 1 cup (113g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (113g) cool water (if your house is warm), or lukewarm water (if your house is cool)
• 
  

  Instructions

  1. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.
  2. Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house.
  3. Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (4 ounces, about 1/2 cup), and add to the remainder a scant 1 cup King Arthur Unbleached All-Purpose Flour, and 1/2 cup cool water (if your house is warm); or lukewarm water (if it's cold).
  4. Mix well, cover, and let the mixture rest at room temperature for 24 hours.
  5. Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 4 ounces starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter.
  6. Add a scant 1 cup (4 ounces) King Arthur Unbleached All-Purpose Flour, and 1/2 cup water to the 4 ounces starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.
  7. Day 4: Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6.
  8. Day 5: Weigh out 4 ounces starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "rivulets" on the surface, full of finer bubbles. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering. If your starter hasn't risen much and isn't showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter. Note: see "tips," below.
  9. Once the starter is ready, give it one last feeding. Discard all but 4 ounces (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below.
  10. Remove however much starter you need for your recipe — typically no more than 8 ounces, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 4 ounces to keep and feed again.
  11. Transfer the remaining 4 ounces of starter to its permanent home: a crock, jar, or whatever you'd like to store it in long-term. Feed this reserved starter with 1 cup of flour and 1/2 cup water, and let it rest at room temperature for several hours, to get going, before covering it. If you're storing starter in a screw-top jar, screw the top on loosely rather than airtight.
  12. Store this starter in the refrigerator, and feed it regularly; we recommend feeding it with a scant 1 cup flour and 1/2 cup water once a week.

      Tips from Bakers

      • Why do you need to discard half the starter? It seems so wasteful... But unless you discard starter at some point, eventually you'll end up with a very large container of starter. Also, keeping the volume down offers the yeast more food to eat each time you feed it; it's not fighting with quite so many other little yeast cells to get enough to eat. You don't have to actually discard it if you don't want to, either; you can give it to a friend, or use it to bake. There are quite a few recipes on our site using "discard" starter, including pizza crust, pretzels, and waffles, and even chocolate cake.
      • Why does this starter begin with whole-grain flour? Because the wild yeast that gives sourdough starter its life is more likely to be found in the flora- and fauna-rich environment of a whole-grain flour than in all-purpose flour.
      • Want to put your starter on hold for the summer, or as you go on vacation? Here's how: Drying your sourdough starter.
      • Should you use bottled water? Unless your tap water is so heavily treated that you can smell the chemicals, there's no need to use bottled water; tap water is fine.
      • A note about room temperature: the colder the environment, the more slowly your starter will grow. If the normal temperature in your home is below 68°F, we suggest finding a smaller, warmer spot to develop your starter. For instance, try setting the starter atop your water heater, refrigerator, or another appliance that might generate ambient heat. Your turned-off oven — with the light turned on — is also a good choice.
      • One of our readers offers the following thoughts about the duration of everyday feeding, which we think is great advice: "Conditions vary so widely that 7 days can be far too little. I've learned the key is to watch for a dramatic and consistent rise in the jar — at least doubling between 1 and 4 hours after feeding. This could be 7 days or less after you begin, or it could be three weeks (for me it was 12 to 14 days).

Yummo Brown Bread

If you have eaten at Cheesecake Factory, then you know the yumminess of their brown bread... Love it slathered in butter as you can see in my picture above. This recipe was a pretty close clone of it. LOVE it. Hope you enjoy as much as I did.

CHEESECAKE FACTORY’S HONEY WHEAT BROWN BREAD

Ingredients:

1½ cups warm water (105ºF)

1 tbsp sugar

2¼ tsp instant dry yeast (1 package)

2 cups bread flour

1¾ cups whole wheat flour

1 tbsp cocoa powder

2 tsp espresso powder (or coffee)

1 tsp salt

2 tbsp butter, softened

¼ cup honey

2 Tbsp molasses

caramel colouring, or dark brown food colouring (optional)

¼ cup cornmeal, for dusting the bottom of the shaped (not baked) loafs (optional)

Old fashioned oats, for dusting the top of the shaped (not baked) loafs (optional)

Instructions:

In a medium bowl, mix together the warm water, sugar, and yeast. Set aside for 5 minutes to proof (it will be foamy on top at the end).

Using the paddle attachment in your stand mixer, whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. Add the yeast mixture, butter, honey, and molasses. Also, add your food coloring here if using. You can adjust the colour while it's kneading, so just add a little at a time. Mix on medium-low speed until combined. The dough will be fairly thick and a little tacky.

Swap out to the dough hook, and knead on medium speed for 8 to 10 minutes. This dough is thicker than your standard white bread, so it will be a little tacky, but will not pull or stick to the bottom of the bowl while kneading (but will when the mixer is stopped).

Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise is a warm spot for two hours, until doubled in size.

Divide the dough into 6 equal sized pieces, and shape into mini-baguette style logs, roughly 6" long and 2" wide. See below notes for directions on this.

Place the cornmeal on a plate (if using), and set the loafs in it to lightly coat the bottom. Place the loafs on a lined baking sheet, with lots of space between them. Lightly wet the top of the loafs with your hand and some water, then sprinkle on a light dusting of oats. Spray the tops of the loafs with Pam (to keep the wrap from sticking), then cover VERY loosely with plastic wrap. Set in a warm place and let rise for another 60 to 90 minutes, until nearly doubled in size again.

Bake in a 350ºF oven for 25 to 35 minutes. The crust will be soft and squishy to the tough. Bread is cooked when the internal temperature is 190ºF, so feel free to use an instant read thermometer to check.

Let cool for at least 15 minutes before slicing. If baking ahead of time, store tightly wrapped in plastic wrap once completely cooled, for up to 2 days, though it's best eaten the day baked. Gently warm in the oven before serving.

Note:

With the flour - Some days I find that I need to use more flour (probably depending on the weather, or how packed my cups are). the key is to have the dough feel tacky, but NOT sticky - none of it should stick to your fingers when you give it a squeeze.

Flatbread

I love flat bread, so yummy to use as individual pizza, gyros, tacos or wraps or just what ever you would like. I had never made it before but ran across a flat bread pizza recipe I wanted to try. Do you think I could buy a decent flat bread at the grocery store? They all look too too thin or tasted like cardboard. I found a recipe here and pretty much followed it as written. Didn't take to long and it turned out delicious.

Home Made Flatbread
recipe courtesy of Mel's Kitchen Cafe

• 2 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 2/3 cup warm water (about 100 degrees, warm but not hot to the touch)
• 1/2 cup warm milk (about 100 degrees, warm but not hot to the touch)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 3 cups bread flour, more or less 
• 
  
• In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.
• Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch. Knead the dough for 4-5 minutes until it is soft and smooth.
• Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
• Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).
• Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter.
• Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.
• Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel.
• The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.

The Best Homemade White Bread EVER

I LOVE home made bread... especially still warm from the oven slathered in butter..... yum! This recipe was on Facebook and it looked too good not to try. I had a good recipe for white bread that I thought I'd never find better but my goodness this recipe is awesome. I love homemade bread that's soft and not too crumbly, but still has a good chewy crust and this was it. I have always rubbed butter over my loaves of bread after they cool about five minutes... that is what makes them shiny. This bread also makes great toast ...especially with Jam. Hope you enjoy as much as I did!

Homemade Bread
click here for recipe site
Ingredients:
2 cups warm water
2 1/2 tsp active dry yeast
1/2 TB sugar
1/4 cup melted butter
1 Tablespoon salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed) all purpose flour is ok to use too.. that's what I had
1 TB shortening--to grease loaf pans (I use non-stick cooking spray)
1 TB butter (to top bread)

Directions
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, cool for 5 minutes then rub the top with butter and remove onto a cooling rack.
Enjoy!

Quicker Cinnamon Buns

• I love Cinnamon Rolls... I was watching America's Test Kitchen on Saturday and they did this recipe... thought I would give it a try. I loved that it didn't have to raise too long and that it only made 8. It seems when I make a regular batch of Cinnamon Rolls they don't get eaten, after all they are best when eaten warm...and served with bacon. Enjoy!!

• Quicker Cinnamon Buns 

  -Makes 8

FILLING:

3/4 cup packed (5 1/4 ounces) light brown sugar

1/4 cup (1 3/4 ounces) granulated sugar

1 tablespoon ground cinnamon

1/8 teaspoon salt

2 tablespoons butter, melted

1 teaspoon vanilla extract

DOUGH

1 1/4 cups whole milk, room temperature

4 teaspoons instant or rapid-rise yeast

2 tablespoons granulated sugar

2 3/4cups (13 3/4 ounces) all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoons salt

6 tablespoons butter, melted

GLAZE

3 ounces cream cheese, softened

2 tablespoons butter, melted

2 tablespoons whole milk

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1 cup (4 ounces) Powdered sugar, sifted

       INSTRUCTIONS

1. FOR THE FILLING: Combine brown sugar, granulated sugar, cinnamon, and salt in bowl. Stir in melted butter and vanilla until mixture resembles wet sand; set aside.
2. FOR THE DOUGH: Grease dark 9-inch round cake pan, line with parchment paper, and grease parchment. Pour ¼ cup milk in small bowl and microwave until 110 degrees, 15 to 20 seconds. Stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly, about 5 minutes.
3. Whisk flour, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl. Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup milk until dough forms (dough will be sticky). Transfer dough to well-floured counter and knead until smooth ball forms, about 2 minutes.
4. Roll dough into 12 by 9-inch rectangle, with long side parallel to counter edge. Brush dough all over with 2 tablespoons butter, leaving ½-inch border on far edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Using bench scraper or metal spatula, loosen dough from counter. Roll dough away from you into tight log and pinch seam to seal.
5. Roll log seam side down and cut into 8 equal pieces. Stand buns on end and gently re-form ends that were pinched during cutting. Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing in. Brush tops of buns with remaining 2 tablespoons butter. Cover buns loosely with plastic wrap and let rise for 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
6. Discard plastic and bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from sides of pan with paring knife and let cool for 5 minutes. Invert large plate over cake pan. Using potholders, flip plate and pan upside down; remove pan and parchment. Reinvert buns onto wire rack, set wire rack inside parchment-lined rimmed baking sheet, and let cool for 5 minutes.
7. FOR THE GLAZE: Place cream cheese in large bowl and whisk in butter, milk, vanilla, and salt until smooth. Whisk in sugar until smooth. Pour glaze evenly over tops of buns, spreading with spatula to cover. Serve. 

Biscuits and Sausage Gravy

Ok, I didn't use to like biscuits and gravy.... but my hubby loves them. I don't make this for breakfast very often since I've been trying to eat healthier, but sometimes, on a chilly October morning, you just need to make a batch.
This recipe for the biscuits is from here , from Farmhouse Rules that comes on the Food network. I had an epiphany while making the biscuits, it says to cut the butter into small cubes then cut into the flour, but I thought, why not just grate the butter into the flour!! I hate trying to cut those small cubes into the flour! It worked! when I was about halfway through the cube I dusted the grated butter with some of the flour other wise it would become one big lump of grated butter. Worked awesomely and made fluffy biscuits. I dare you to try it. The sausage and gravy is just one of my own recipes, it's generally how you make a white gravy after frying bacon, pork chops, and in this case sausage.
Enjoy!!

Biscuits and Sausage Gravy

For the Biscuits

Ingredients:

2 -1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoons ground black pepper

1 teaspoon kosher salt

1 teaspoon sugar

1/4 teaspoon baking soda

8 tablespoons butter (1 cube)

1 to 1 1/4 cups buttermilk, plus more for brushing

Kosher salt

Ground black pepper to sprinkle on biscuits

Directions

Preheat the oven to 425 degrees F and place rack in the center of oven. Line a baking sheet with parchment paper and set aside.

In large bowl, whisk to combine the flour, baking powder, 1 teaspoon of the pepper, the salt, sugar and baking soda. Grate the butter into the flour and then mix with your fingers until combined. Stir in 1 cup of the buttermilk, adding 1/4 cup more if needed, until a rough dough forms.

Turn the dough onto a work surface, knead gently to combine, and then pat into an 8-inch square. Cut into 9 square biscuits and place on the prepared baking sheet about 2 inches apart. Brush the tops with buttermilk and sprinkle the Kosher salt and ground black pepper over the tops. Bake until the tops are golden and the biscuits are fluffy and cooked through, 15-20 minutes.

For the Gravy:

Ingredients:

1 pound Jimmy Dean sausage

2 Tablespoons butter

1/4 cup flour

2 cups milk,  and maybe just a little more

Dash or two of Frank's hot sauce

Salt and pepper to taste

Cook sausage in a large skillet until browned and crumbly. Remove from the pan with a slotted spoon onto a plate lined with a paper towel.

Keep the drippings from the sausage in the skillet, if it looks like less than a 1/4 cup add a tablespoon of butter or more as needed to make about 1/4 cup of grease. Heat skillet to medium high and add the 1/4 cup of flour. Stir with a whisk and cook and stir the flour for a minute or two. Then, slowly add the 2 cups of milk while whisking into the flour mixture so you don't get lumps. Keep whisking slowly over medium high heat while this gravy mixture comes to a boil. This should thicken.... This process usually takes 3 or 4 minutes. If the gravy becomes too thick add a little more milk. Next, add the dash or two of hot sauce and sprinkle with salt and pepper, taste and add more salt and pepper if necessary. Add the sausage back into the pan and stir to combine. Cut biscuits in half and spoon gravy over the biscuits as individuals desire. Enjoy!!!

Best ever Maple Bars

I experimented with my own recipes yesterday... I love my baked maple bars, but yesterday I thought I would try my favorite Scone recipe and ice them with the maple icing from my maple bar recipe.... oh my goodness! these are better than any maple bar bought at a bakery ever! Especially when you eat them warm with a glass of milk for breakfast! Enjoy!

The Best Scone Recipe

1 Tablespoon yeast (1 envelope)

1/4 cup warm water

1 Cup Warm water 

1/4 cup shortening 

1 1/2 teaspoons salt 

2 1/2 cups flour 

1/3 cup powdered milk

1/4 cup sugar

1 egg, beaten 

Dissolve yeast in 1/4 cup warm water ( I added 1 Tablespoon of the 1/4 c. sugar.) Mix dry ingredients together then cut in shortening. Add egg, water, & yeast mixture until you have a smooth dough. Add more flour if needed ( I add about 1/2 cup or so more flour. You need to be able to handle it.)

Place in an oiled bowl and let rise until doubled in size (about 1 hour). Heat oil in a dutch oven and roll out dough to 1/4" thick. Cut into pieces and fry on both sides until done. Top with Honey butter or jam! YUM! :o)

For maple bars ice with them maple icing and top with chopped cooked bacon if desired. 

Maple Icing

1/3 cup butter

1 cup packed brown sugar

1/4 cup milk

1 1/2 cups powdered sugar

2-3 teaspoons mapleine (found by the flavor extracts and seasonings) or maple extract ( I used 3 teaspoons)

1/8 teaspoon salt

In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes. Remove from heat and cool for 15 minutes. Add the mapleine, salt and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more)

Dip the maple bars in the warm frosting until coated on the top, sprinkle with chopped cooked bacon and enjoy!

Pumpkin Cinnamon Rolls

I'm not a really big fan of cinnamon rolls, my hubby is though. I do like them warm from the oven but the leftover ones are not my favorite. One of my favorite things to do is lay in bed on Sat. mornings with my hubby and watch cooking shows (yes we are old, not in that honeymoon stage anymore) that's how I decide what I'm cooking for the weekend! This recipe was featured on the Pioneer woman and it looked soooooo good I had to try it out. The original recipe makes 24 rolls and there was no way we could ever eat them all so I cut the recipe in half which I will post here. But if you want to make the full recipe go the the Pionneer woman's recipe here. These cinnamon rolls were absolutely Yummo! They practically melt in your mouth! I recommend making these for a Saturday or Sunday brunch when you can simple sit down with one and enjoy the deliciousness of them in peace and quiet! Enjoy!

Pumpkin Cinnamon Roll

• Dough:
• 3/4 cups whole milk
• 1/4 cup vegetable oil (I use Grapeseed oil)
• 1/4 cup granulated sugar
• 1- 1/4 teaspoons active dry yeast
• 1/2 cup pumpkin puree
• 2-1/4 cups all-purpose flour, plus more for flouring, sprinkling and rolling
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon (heaping) baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Melted butter, for buttering pans
• 
  
• Filling:
• 1/2 stick (1/4 cup) butter, melted
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/2 cup finely chopped pecans
• 
  
• Frosting:
• 4 ounces cream cheese, softened
• 3/4 cups to 1 cup powdered sugar
• 1/8 cup whole milk, plus more if needed
• 1 tablespoons butter, melted
• 1 teaspoon maple extract
• Dash of salt

Directions:
For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.

Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.

For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.

Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pumpkin-cinnamon-rolls.print.html?oc=linkback