Favorite Bread & Biscuit Recipes

I've got a hankerin' to bake, so share some recipes with me please!

Oh come on guys, we're practically in the south!! No one has a good old southern biscuit recipe?

Beth, I have a great one at school, I can post it tomorrow.

[Robin Garr]

I've got a hankerin' to bake, so share some recipes with me please!

Beth for the last week I've been fooling around with baguettes from a highly hydrated dough made from bread expert Peter Reinhart's new book, "Artisan Breads Every Day,"
http://www.amazon.com/exec/obidos/ASIN/ ... rswineloA/

It assumes a mastery of basic bread-making techniques - mixing dough, kneading, rising, forming and such - but assuming you're there, Reinhart has worked out new procedures - stretching the dough in addition to kneading, and giving the dough a long, cold rise for 24 hours to 4 days in the refrigerator - that have brought me as close to Blue Dog as I ever expect to get at home without a $50,000 wood-fired oven from Spain.

I am not southern. I don't really like biscuits, I like bread, but these are my mother-in-laws and they're pretty good.

So what I am saying is that if someone who doesn't like biscuits likes these, they're probably awesome.

Preheat oven to 425 and coat pan with baking spray

2 cups self-rising flour
1 teaspoon sugar
1/4 teaspoon baking soda
1 teaspoon basil
1/3 cup shortening
3 tablespoons cold butter
3/4 cup buttermilk
2 tablespoons melted butter

mix flour, sugar, soda, basil, shortening and butter. Cut with pastry knife until well blended. add buttermilk and very lightly mix so biscuits don't become tough. cut with a soup can or cookie cutter and place close to each other on baking pan. brush tops with melted butter. Bake for 12-14 minutes or until golden.

I've never had the patience to make it myself, but my ex-girlfriend used to make biscuits using Alton Brown's recipe. I really like 'em!

http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe3/index.html

I like the recipe on the Bakewell Creme tin.

Very nice! I like getting to try a few different recipes and seeing which I like best.

Michelle, what is Bakewell Creme? Is that a type of shortening?

Robin, I'm certainly no master of baking, but I'm always up for a good challenge!

I'm still pretty much sold on what I refer to as the New York TImes No-Knead Bread recipe. If you're looking for instant gratification this isn't the recipe for you as it takes a while to rise, but the end result is great. Nice big holes and a crispy crust.

It's so easy even a Steve can do it.