Category Archives: Breakfast

Angel Biscuits

4 1/2 teaspoons (2 packages or 14 g) active yeast
3 tablespoons warm water (110 to 115°F)
5 cups (700 g) all-purpose flour
1/4 cup (50 g) white sugar
1 1/2 teaspoons kosher salt
2 teaspoons baking powder
1 teaspoons baking soda
1/2 cup (115 g) butter, cold
1/2 cup (95 g) shortening, cold
2 cups buttermilk

To finish:
Extra flour for forming and cutting biscuits
3 tablespoons melted butter

Dissolve the yeast: Place the yeast and warm water in a small bowl and stir to dissolve. It should be a thick paste.

Combine dry ingredients: Place the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir together with a balloon whisk.

Add the butter and shortening: Cut the butter and shortening into 1/2-inch chunks and sprinkle over the dry ingredients. Use your fingers to smash and break the butter and shortening until they have flattened out and are about the size of peas.

Make the biscuit dough: Stir the yeast paste into the buttermilk, then add it to the biscuit dough. Don’t worry if all the yeast paste isn’t incorporated into the buttermilk. You just want to loosen it up a bit.

Stir with a large spatula until a rough dough forms. Using your hands, knead the dough a few times to make sure all the dry crumbly bits at the bottom of the bowl are incorporated.

Pat and fold the dough: Sprinkle some flour on a clean surface. Dump the dough onto the surface, and pat the dough into a rough rectangle, about 1-inch thick. Fold the dough in half and then rotate the dough 90 degrees.

Repeat this process, patting the dough into another 1-inch thick rectangle and folding it over 2 more times. Sprinkle flour under the dough if it starts to stick. Do not pat too roughly, just enough to get the dough down to 1-inch. After the final fold, pat the dough out one more time to 1-inch.

Cut out the biscuits: Dip a 2-inch round biscuit cutter in flour, then cut out biscuit rounds. Do not twist the cutter. Just press straight down as you cut. Repeat with all the dough. Gather the scraps together and cut more biscuits until you have used all the dough.

Place biscuits in skillet, then let rise for 1 hour: Brush a large 12-inch cast iron skillet with some of the melted butter. Place the biscuits in the skillet, making sure they touch slightly. If you have leftover biscuits that don’t fit in the skillet, place them in another baking pan or smaller cast iron skillet. Cover the biscuits with plastic wrap and let rise in the pan for 1 hour.

Preheat the oven: About 15 minutes before the hour is up, preheat the oven to 400°F.

Bake the biscuits: Once the biscuits are done rising, brush the remaining melted butter (you may need to microwave it for 15 seconds to re-melt it) over the top of the biscuits. Bake the biscuits for 16 to 18 minutes or until the top of the biscuits are golden brown. Let cool in the pan for 10 minutes before removing them to a cooling rack.

Serve warm with butter, honey, or your choice of jam.

Source: Angel Biscuits Recipe | SimplyRecipes.com

Jordan Marsh’s Blueberry Muffins

1/2 cup butter
2 cups flour (unsifted, blend of bread and pastry)
1 cup sugar
2 eggs
2 teaspoons baking powder
1/2 cup milk
1/2 teaspoon salt
2 1/2 cups blueberries
2 teaspoons sugar (for tops)
1 teaspoon vanilla

Mix the blueberries with some of the flour before adding them to the batter.

On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients; add to eggs-and-butter mixture, alternating with milk. Mash 1/2 cup of berries and stir into mixture by hand. Add the rest of the berries whole and stir by hand. Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.

Bake at 375 degrees for 30 minutes.

Easy Homemade Glazed Doughnut Holes

Yield: About 2 dozen
Prep Time: 20 min
Cook Time: 5 min

For the glaze:
1 1/2 cups confectioners’ sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract

For the doughnut holes:
5 cups vegetable oil, for frying
1 cup milk
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted

Equipment: Deep-fry thermometer; Small ice cream scoop

Directions:

Make the glaze:

Sift the confectioners’ sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn’t thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

Make the doughnut holes:

Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.

In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly’s Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.

Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.

The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.

The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don’t have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.

Credit: [Easy Homemade Glazed Doughnut Holes](http://www.justataste.com/2014/03/easy-homemade-glazed-doughnut-holes-recipe/)

Hash Brown and Sausage Casserole

2 lbs. frozen hash browns, regular or Southern style
1 onion chopped
1 green pepper chopped
2 lbs. sausage or ham (could also use bacon or smoked sausage or any meat you like.
10 eggs beaten
Salt and pepper to taste
1/2 teaspoon garlic powder, Optional
1 1/2 cups shredded cheddar cheese
Oil for cooking hash browns

Heat oil, add hash browns, onion and peppers. Cook till potatoes begin to brown. Spray 9 x 13 baking dish with cooking spray. Spread potato mixture in pan, top with cooked sausage or ham. Pour beaten eggs over all and season with salt and pepper and garlic. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Can refrigerate overnight and then bake.
Bake uncovered at 375 degrees for 35 to 40 minutes. Makes 8 servings. Enjoy.

Note: You can make half this recipe, too. You can use any kind of meat you like.

Snickerdoodle Muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.