Buttermilk Biscuits with Fresh Chives

Funny thing: I had to order the biscuit cutters when I had my Pampered Chef party. How often do I make biscuits??? Never. I don't know what got into me but I had to have them. Now that I ordered them I'm so glad I did, they are so versatile, and I made biscuits! This recipe was included with the cutters, so I tried it. YUM!


4 tbsp cold butter, divided
2 cups all-purpose flour
1/4 cup snipped fresh chives
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tbsp vegetable shortening
1 cup buttermilk

Preheat oven to 450°F. Place 2 tbsp of the butter in small microwave-safe bowl. Microwave on HIGH 30-45 seconds or until melted; set aside. Combine flour, chives, baking powder, salt and baking soda in large mixing bowl; mix well. Cut remaining butter and shortening into flour mixture using Pastry Blender until mixture resembles coarse crumbs. Make a well in center of mixture; pour in buttermilk. Mix just until dough comes together. (Dough will be very sticky).

Turn out dough onto lightly floured surface; sprinkle with flour and gently fold dough over onto itself 5-6 times. Pat into a 1/2-inch-thick round. Cut out biscuits with floured (2 1/2-in.) Biscuit Cutter, pushing straight down through dough. Arrange biscuits on Cookie Sheet, spacing 3/4 in. apart. Gather scraps of dough into a 1/2-inch-thick round, handling as little as possible; cut out and arrange remaining biscuits. Brush tops with melted butter. Bake 10-12 minutes or until light golden brown.

Yield: 12 - 18 biscuits

Chicken Roll-ups

From: my Grandma Jean Sommers
Rigby, Idaho

1 - 8oz cream cheese
1/4 cup butter
2 stalks celery, diced
2 cups cooked and shredded chicken, I used canned
1 cup grated cheese, cheddar is good
1 package stuffing, prepared as directed on box
3 - 4 tubes crescent rolls

Prepare the stuffing according to the package directions and set it aside. In a separate bowl, cream the cream cheese and butter until soft. Add celery, chicken, cheese, and stuffing. Mix well.
Preheat oven to 375.
Open crescent rolls and flatten onto a baking sheet. Fill each crescent roll with approximately 1/4 cup of chicken mixture and fold dough over. It will be quite full.

Bake for 12 - 15 minutes or until rolls are well-browned.

Transfer to a wire rack to cool and keep the bottom of the crescent rolls crisp.

Makes 32 Roll-ups.

One-hour Rolls

From: Terri Miller
she says, "This roll recipe really took 1 hour, start to finish, and they were delicious."

One Hour Rolls

2 1/2 Cups milk
1/2 C butter
Warm milk & butter in microwave until butter is melted. Pour into mixer. Add:

1 C. warm water
8 T. sugar
1 1/2 tsp. salt
4 C. flour
4 T. yeast
Mix well with dough hook in mixer. Add:

4 C. flour (or more) until sides of bowl come clean while mixing.

Cover and let raise for 15 minutes. Form into rolls, put onto jelly roll (or other) pan. Raise 15 minutes. Bake at 450 for 10-15 minutes. Brush butter on top of hot rolls if desired. (I like to put butter on the hot rolls because they stay soft and it tastes good!)

Sopapilla's AKA Native American Fry Bread

6 cups flour
2 heaping tsp baking powder
1 tsp salt
1 tsp shortening
mix ingredients, add enough warm water to make dough, knead & let set for 15 min., roll very thin, cut in 4 inch squares, fry in deep fat fryer or in a shallow pan with oil.

Grandma Holley's Bread Recipe

This is a bread recipe that has been in my family for years. Its my grandma's and I love it!

2 c. hot water
2 t. salt
1/4 c. oil
1/4 c. sugar or honey

1 T. Instant yeast mixed in 1 1/2 c. whole wheat flour and 1 1/2 c. white flour

Directions:
Put dry into wet mixture and beat with wooden spoon (around 2 min.) Gradually stir in more white flour until desired consistency or can't stir with spoon any more. Knead around 10 min.(give or take), adding flour as you go (keeping the dough feeling soft). You don't want it to feel very sticky when done kneading. Raise in bowl (covered with a kitchen towel) 1 1/2 hour. Put in grease bread pans and raise (covered with a kitchen towel) for 1 hour. Bake 350 20 minutes or more depending on your oven. (mine usually takes around 35 min.)

Zucchini Bread

This is the best Zucchini Bread I've ever had. My Mother got the recipe from a former ward member and family friend in Idaho, probably 30 years ago.

2 cups grated zucchini
3 eggs, beaten
1 cup vegetable oil
2 cups sugar
3 tsp vanilla

Mix together well. In a seperate bowl mix:

3 cups flour
1 tsp salt
3 tsp cinnamon
1 tsp soda
3/4 tsp nutmeg
1/4 tsp baking powder
1 cup nuts (optional)

Mix together and add cup by cup to the wet mixture. Spread into 2 well greased loaf pans. Bake at 350 for 1 hour. Cool 15 minutes before removing from pans.

In place of zucchini you can also use:
apples
carrots
bananas
cucumbers (seeded and pressed to remove liquid)
pumpkin

This is a copy of the original recipe that my Mother still cooks from. Recipes look like this only when they are much loved by all and cooked often. Enjoy.

Monkey Bread

2 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter
1/2 cup white sugar
2 tblsp cinnamon
1/2 cup raisins (optional)

Preheat oven to 350 and grease a bundt pan or 8 x 8 casserole dish.
Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits in halves or quarters and shake a few at a time in the cinnamon mixture. Arrange the coated pieces in the bottom of the greased pan. Continue shaking and layering until all the biscuits are in the pan. If you use raisins, place them among the biscuits as you are layering.

In a small saucepan, melt butter with brown sugar over medium heat. Boil until the sugar is completely dissolved. Pour over the layered biscuits. Bake at 350 for 35 minutes. Let the bread cool for 10 minutes, then turn over onto a plate. Pull apart and enjoy!


If you really want to make it sticky-sweet, add this Cream Cheese Icing...

1/2 cube butter, room temperature
4 oz. or 1/2 brick cream cheese, room temperature
2 cups powdered sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. lemon juice (optional)

Allow cream cheese and butter to get to room temperature, this will eliminate lumps. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add the powdered sugar and salt. Mix for at least 5 minutes. Near the end of the mixing time add the vanilla and lemon juice. The icing should be well blended and fluffy, and the powdered sugar dissolved and smooth. If the icing is thin that's just fine because now you pour it over the hot bread like a glaze. If you want to use this same recipe to frost cookies add more powdered sugar.

Easy French Bread

2 T. yeast
1/2 c. warm water
2 c. hot water
3 T. sugar
1 T. Salt
5 T. oil
5-6 c. flour
1 egg white beaten

Dissolve yeast in warm water with sugar. Let stand 10 minutes. Add hot water, salt, oil and 1/2 of the flour. Beat. Add rest of the flour. Mix and leave spoon in batter. Set timer for 10 minutes, then stir. Do this 5 times. Turn in dough. Divide in half. Roll into a 9x13 rectangle. Roll and loosely pinch. Place diagonally on greased cookie sheet. Cut 3 to 5 slits on top of loaf. Spread egg whites on top of loaf. Sprinkle sesame seeds, poppy seeds, Parmesan cheese, garlic salt or salad supreme to top if desired. Let raise until doubled.
Bake at 350 degrees for 20 minutes.