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RECIPES Baking Biscuits or Bread Sticks
[For Oven Baking Feature]
BACON BREAD TWISTS
Makes 12
4 Cups All-purpose flour
1 envelope Active dry yeast
Pinch Salt
1 2/3 cups Hot water
12 Bacon strips
1 Egg, well beaten
- Mix the flour, yeast and salt in a bowl and blend together. Add a little water to
the mixture and mix with a knife. Add the remaining water and use hands to pull
the mixture together to make a sticky dough.
- Turn the dough into a slightly floured surface and knead for 5 minutes until the
dough is smooth and elastic.
- Divide the dough into 12 even sections and roll into sausage shapes. Lightly
grease a baking sheet. (Make sure the baking sheet is the right size to fit into the
oven.) Wind each bacon strip around each “sausage” dough. Brush the dough
with beaten egg and arrange them onto baking sheet.
- Preheat the oven to 400°F. Set the aside for about 30 minutes until the dough
has risen to twice its size. Bake for 20-25 minutes until cooked and gold brown.
(You may need to repeat the baking process for the remaining dough.)
ITSY BITSY CHEESIE PUFFS
Makes 45
1 Cup All-purpose flour
Pinch Salt
1 Teaspoon Dry mustard
Pinch Cayenne pepper
1 Cup Water
½ Cup Chopped butter
4 Eggs
3 oz. Gruyére or Swiss cheese, finely diced
1 Tablespoon Finely chopped chives
- Preheat the oven to 400°F. Lightly grease a baking sheet. (Make sure the
baking sheet is the right size to fit into the oven.) Sift together the flour, salt, dry
mustard and cayenne pepper.
- In a saucepan, bring water and butter to a boil. Remove from heat and add flour
mixture all at once, beating until the dough forms a ball. Return to the heat and
beat constantly for 1-2 minutes to dry out. Remove from heat and let cool for 5
minutes.
- Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a
teaspoon at a time to the dough until it is smooth and shiny and drops slowly
from the spoon. (Continued on next page).
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- The fourth egg does not need to be used entirely. It can be reserved for later use
as a glaze.
- Using two small spoons, drop small mounds of dough 2 inches apart onto the
baking sheet. Beat the reserved egg with 1 teaspoon water and brush the tops
of the dough balls.
- Bake for 8 minutes, then reduce the oven temperature to 350°F and bake for 7
minutes more, until puffy and golden. Transfer to a wire rack and let cool slightly.
Serve warm.
(You may need to repeat the baking process for the remaining dough.)
DILL AND POTATO BISCUIT CAKES
Makes 10
2 Cups Self-rising flour
3 Tablespoons Butter
Pinch Salt
1 Tablespoon Finely chopped fresh dill
1 Cup Freshly made mashed potatoes
2-3 Tablespoons Milk
- Preheat oven to 450°F. Sift flour into a bowl and add the butter, salt and dill. Mix
in the mashed potatoes and enough milk to make a soft dough.
- Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto
greased baking sheet. (Make sure the baking sheet is the right size to fit into the
oven.)
- Bake fore 20-25 minutes until golden brown. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
FETA CHEESE & CHIVES BISCUITS
Makes 9
1 Cup Self-rising flour
1 Cup Self-rising whole wheat flour
Pinch Salt
3 oz. Feta Cheese
1 Tablespoon Chopped fresh chives
2/3 Cups Skim milk, plus extra for glazing
¼ Teaspoon Cayenne pepper
- Preheat the oven to 400°F. Sift the flours and salt into a bowl. Crumble the feta
cheese and rub into the dry ingredients. Stir in the chives, then add the milk and
mix to a soft dough.
- Turn the dough onto a floured surface and lightly knead until smooth. Roll out
into ¼ inch thick and stamp out nine biscuits with a floured cookie cutter.
- Transfer to a greased baking sheet. (Make sure the baking sheet is the right size
to fit into the oven.) Brush with skim milk and sprinkle with cayenne pepper.
Bake for 15 minutes until golden brown. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
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