Posts Tagged ‘biscuits’

I found this on King Arthur Flour’s website. The middle buns were a bit mushy still, I should have cooked them just a tad longer. Otherwise, these were warm, soft, and buttery.

Golden Pull-Apart Butter Buns

Buns

• 3 1/2 cups All-Purpose Flour
• 2 teaspoons instant yeast
• 2 tablespoons potato flour or 1/4 cup instant potato flakes
• 3 tablespoons Baker’s Special Dry Milk or nonfat dry milk
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 4 tablespoons soft butter
• 2/3 cup lukewarm water
• 1/2 cup lukewarm milk

Topping

• 2 tablespoons melted butter

Directions

1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your
hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

2) Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk.

3) Gently deflate the dough, and transfer it to a lightly greased work surface.

4) Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.

5) Lightly grease two 8″ round cake pans. Space 8 buns in each pan. It’s ok if you don’t have two cake pans. Use whatever you have, such as a cheesecake pan (that is what I used) or a long casserole dish.

6) Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

7) Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.

8 Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.

9) Serve warm. Store leftovers well-wrapped, at room temperature.
Yield: 16 buns.

You can’t exactly duplicate the Red Lobster Cheddar Bay Biscuits. They incorporate what they use in their scampi mix in the biscuits. They also use oil instead of butter. This is a copycat recipe as close as you can get. I put tons of garlic in it, I just don’t measure any more. I also add garlic to the butter as it’s melting in the microwave. A little extra cheese doesn’t hurt either.

Garlic Cheddar Biscuits (Red Lobster copycat of Cheddar Bay Biscuits)

2 cups Bisquick® baking mix
2/3 cup milk – low fat okay
1/2 cup shredded mild cheddar cheese – low fat okay
1/4 cup butter OR margarine – melted
1/4 tsp. garlic powder
parsley flakes – as needed

-Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds. For extra garlic flavor, add some to this mix as well.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 – 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.

Simple and tasty dinner biscuits. I served these hot with honey butter. Make sure your butter is cold. Keep it in the refrigerator until you are ready to grate it in. The last few biscuits were a bit funny looking because the kitchen was getting hot and I was running out of dough. Still tasty though!

Big Flaky Dinner Biscuits

4 cups flour
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons salt
2/3 cup cold butter
2 cups milk
Preheat oven to 425°F.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a box grater, shred cold butter into mixture and stir to distribute it evenly through dry mixture. Add milk gradually, stirring just until dough pulls away from the side of the bowl.

Turn dough out onto a floured surface and knead 15 times. Pat or roll dough out to a 1-inch thickness. Cut biscuits using a large glass dipped in flour. Keep patting remnants of dough together and cutting biscuits until all dough is used. Brush excess flour off biscuits and place them on an ungreased baking sheet. Bake until edges begin to brown, 13 to 15 minutes. Serve hot.