Biscuits - DoughnutsView Our Alphabetical Recipe Index for Biscuits - Doughnuts
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A combination of leaveners make these biscuits extra light. My best biscuits, plain and simple. Perfect for Thanksgiving or anytime you want the world's best biscuit.
Store-bought puff pastry, a baker's best (and secret) friend makes these instantly wonderful.You will need two packages of frozen puff pastry (or the equivalent of fresh pastry). For a special treat, drizzle with melted white, semi-sweet, and milk chocolate or warmed maple syrup just before serving.
Shortcake always seems to come in a red and white revue but a true blue version is just right for July 4th or anytime, summer eating. This recipe makes for lighter-than-air, poofy sweet biscuits or shortcakes, that are dessert ‘pillows’ to a filling of freshly made blueberry topping and fresher-still whipping cream. The touch of almonds in the biscuits upgrade this country-time dessert to angelic fare but even without the almonds, it is a sublime summer dessert.
Easier to make than regular doughnuts, this is a fried dough specialty which you may find at country fairs and food courts. It's a stretched piece of doughnut dough which is fried and sweetened. It is easier to make than regular doughnuts. I always use a wok to make these and have a pair of stainless steel tongs handy to remove doughnuts when they're done. This is the treat for which I am most famous for bringing to baseball fields near and far. Even the umpires in twelve counties remember me for this. The parents of the team we blanked 12-0 in the '03 playoffs forgave us when I handed out the recipe. So, what are you waiting for?
Big, Fat, Crusty, Golden, Amazing – you want more incentive?
Talk to Tony Robbins. These are the best biscuits Bar None. If you make these bigger, they are a great biscuit to use in a McBiscuit kinda breakfast sandwich.
Johnny-come-lately and you'll miss this great corn roll. It`s a golden gorgeous cross between a rich white bread and golden yellow corn bread - sort of like if a brioche married a corn bread. These are tender, golden, slightly sweet - and perfect to sop up gravy or as the foundation of a Cranberry Turkey Club sandwich the day after Thanksgiving. Make some little ones for the bread basket and some larger ones as sandwich rolls. If you want a traditional cornbread, there are a few in the Complete Recipe Archives. Just remember that stone-ground cornmeal is best.
There's nothing like homemade Nutella or jelly doughnuts especially when it comes to Hanukkah doughnuts aka soufganiot. These are made with an easy yeast dough and tossed in fine sugar while still warm for an addictive treats. Many more wonderful Hanukkah recipes are in my 10th Anniversary Edition of A Treasury of Jewish Holiday Baking (Marcy Goldman, Whitecap Books) 2009). You can also fill them with a dollop of Nutella.
This is the one to turn to for quick pancakes, scones, and my version of Red Lobster’s famed garlic biscuits. You can use butter in this recipe instead of shortening or half and half but then keep the mix in the freezer. Use www.SacoFoods.com famed Saco Buttermilk Blend for these.
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Not Kosher. Demonstration purposes only. But seriously, this is great stuff and easy to do. You can also use half spelt Passover matzoh is made from wheat grown in special fields, processed by special mills and the dough must not rise for more than 18 minutes. More than 18 minutes would encourage natural fermentation. Thus, this version is not appropriate for a Passover seder. Still, it is rustic, historic and fun.