Bread Recipes

Classic Buttermilk Biscuit

*Makes 6 large or 8 medium biscuits

Ingredients
6 tablespoons (3 ounces) unsalted butter
2 cups (10 ounces) unbleached all-purpose flour, plus a little more for dusting
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk plus a little more for brushing
Instructions
1. Freeze the butter: Cut the butter into small chunks and place in the freezer. Preheat oven to 425F. Get
out equipment and ingredients, leaving the butter in the freezer and the buttermilk in the refrigerator.
2. Blend the dry ingredients: Place flour, salt, baking powder and baking soda in the bowl of a food
processor fitted with a steel blade. Cover and pulse 4 or 5 times to mix. Alternatively, whisk in a mediumsized mixing bowl.
3. Add the butter: Remove the butter from the freezer and add it to the flour mixture. Cover and pulse 6 to
8 times or until the mixture is crumbly and the largest pieces of butter are no bigger than a pea.
Alternatively, work the butter into the flour with a pastry cutter, a fork, or your fingertips.
4. Add the buttermilk. Pour in the buttermilk, cover, and pulse 4 or 5 times or until the mixture just comes
together. It should not be completely blended but look like gravel. Alternatively, stir until the liquid is just
barely incorporated and a rough mass is formed.
5. Shape the dough: Sprinkle your counter with a little flour and dump the contents of the food processor
out on top. Working quickly, gather the shaggy mass together, pressing it lightly to form a rectangle. Cut
into 3 even sections and pile each section on top of the other. Using the heel of your hand, quickly and
firmly press the sections together. Repeat once.
6. Roll and cut the dough: Roll the dough into a thick rectangle, about 1/2" thick. Using a sharp knife, cut
the dough into 6 pieces for larger biscuits or 8 pieces for smaller biscuits.
7. Bake: Place the biscuits on an ungreased baking sheet. Paint the top of the biscuits with a little
buttermilk. Bake for 12 minutes or until puffed and golden-brown.
8. Cool: Remove from oven and place on wire rack to cool. Serve fresh from the oven, if possible.

Cream Biscuits

*Makes 8 biscuits
Ingredients
2 cups all-purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)
Equipment
Parchment paper
8x8-inch metal pan
Mixing bowl
Liquid measuring cup
Measuring spoons
Dough cutter or large knife
Instructions
1. Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch
pan. Preheat oven to 425F.
2. Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined.
Add the cream: Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining
cream and stir to combine.
3. Knead the dough: Turn the dough out onto a well-floured work surface. Knead the dough for about 30
seconds, just until it all comes together.
4. Form the dough: Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half
lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan.
5.Bake: Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden.

Sweet Potato Biscuits

Ingredients
1package regular active dry yeast
cup warm water (105F to 115F)
1can (15 oz) sweet potatoes in syrup, drained, mashed
cup butter or margarine, softened
cup sugar
1teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
Instructions
1 In 1- or 2-cup glass measuring cup, stir together yeast and warm water. Let stand 5 minutes.
2 In large bowl, stir together sweet potatoes and butter. Stir in sugar and salt. Add yeast mixture;
stir until smooth. Mix flour and baking powder; gradually stir into potato mixture until well
blended. Lightly knead until dough holds together. Shape dough into a ball.
3 Grease large bowl with shortening or cooking spray. Place dough in bowl, turning to grease all
sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80F to 85F) 2
hours 30 minutes or until doubled in size.
4 Gently push fist into dough to deflate. Grease cookie sheets with shortening or cooking spray.
On floured surface, roll dough to 1/2-inch thickness. Cut with floured 2-inch biscuit cutter. On
cookie sheets, place biscuits 2 inches apart. Cover; let rise in warm place 2 hours or until
doubled in size.
5 Heat oven to 400F. Uncover biscuits. Bake 12 minutes or until golden. Serve warm.

Sugary Chocolate-Cherry Shortbread

Ingredients
1 tablespoon granulated sugar
1 cup butter, softened
cup powdered sugar
2 cups all-purpose flour
1/8 teaspoon salt
cup miniature semisweet chocolate chips
cup finely chopped dried cherries
1 teaspoon vanilla
cup granulated sugar
Instructions
1 Heat oven to 325F. Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite
sides of pan. Grease foil with shortening; sprinkle with 1 tablespoon granulated sugar.
2 In large bowl, beat butter with electric mixer on medium speed until creamy; add powdered
sugar, beating well. In medium bowl, mix flour and salt; gradually add to butter mixture, beating
until well blended. Stir in chocolate chips, cherries and vanilla. Press dough into pan.
3 Bake 40 minutes or until golden. Cool in pan 30 minutes or until slightly warm. Use foil to
gently lift shortbread out of pan. With sharp knife, cut into 8 rows by 8 rows. Dip shortbread
squares in 1/2 cup granulated sugar.

Coffeehouse Scones

Ingredients
2cups Gold Medal all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup cold butter
cup miniature semisweet chocolate chips
cup buttermilk
5 teaspoons instant espresso coffee powder or granules
1 teaspoon vanilla
1 egg yolk
1 tablespoon milk
1 tablespoon sugar
2 oz semisweet baking chocolate, chopped
Directions
1 Heat oven to 400F. Line cookie sheet with cooking parchment paper.
2 In large bowl, mix flour, 1/3 cup sugar, the baking powder, baking soda and salt. Cut in butter, using
pastry blender or fork, until mixture looks like fine crumbs. Stir in chocolate chips. In medium bowl, stir
buttermilk, coffee powder, vanilla and egg yolk with whisk. Stir into flour mixture just until soft dough
forms.
3 On floured surface, press or roll dough to 1/2-inch thickness. Cut with floured 3-inch round cutter. On
cookie sheet, place rounds 1 inch apart. Brush dough with milk; sprinkle with 1 tablespoon sugar.
4 Bake 15 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack.
5 In small microwavable bowl, microwave baking chocolate uncovered on High 30 to 45 seconds until
softened and chocolate can be stirred smooth. Drizzle over scones.