Biscuits - DoughnutsView Our Alphabetical Recipe Index for Biscuits - Doughnuts
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These have yeast but no kneading. These are more of a pastry version of the Easter classic but a totally delightful treat -a delicate, spiced scone with a slick of fondant on the top.
Whoa Nelly and Heavens to Betsy - leftover biscuits get gussied up in a city slicker dessert. Great for a BBQ supper or a brunch. This features golden bits of biscuits, set in a custardy bath, all baked into golden perfection and topped with a smooth as silk Southern Comfort crème anglaise.
These are superb on their own or perfect as the base for a breakfast sandwich biscuit. Top with a slice of turkey sausage and an egg omelette ‘round’ for a banquet or just add a thin slice of aged cheddar – you can’t go wrong. Boyajian Fine Oils makes pure maple extract (but you can make these without the maple extract)
These big puffy, lightly sweet treats have a New Orleans spin. They are oh-so-good warm doughnut squares, topped with a thick and luscious maple glaze are irresistible.
Doughnuts -Louisiana style. The "beignet" is French for "small doughnut" and easily upstages a Krispie Kreme for its extreme homestyle, real taste. Not too sweet, not too rich, this is a doughnut with a pastry feel. You may use a deep fryer or a wok and tongs. A bread machine does a great job with the dough.
In the BB Test Kitchen, we blend some pure vanilla powder with the confectioners' sugar before dusting. Serve with espresso or Cafe Brule -New Orleans coffee and chicory. You can also leave out the yeast and double the baking powder for a different sort of texture -equally good. In that case, knead half as long.
Any flour would do but Southern White Lily makes this the most tender cobbler imaginable. Whatever flour you use, just use a gentle touch. You can roll out the cobbler top or make the topping soft and drop in dollops on the most sumptuous filling ever.
A nice variation on traditional doughnuts.
A crumpet is an English griddle bread - something between a pancake and an English muffin. I wanted to call these "Plop-Plop Fizz-Fizz" crumpets because that's what these delightful things look and sound like. Plop goes the bubbly batter, fizz goes the fragrant cooking. The result? A fragrant, warm little bread for breakfast (or your breakfast sandwich).
A rich cake doughnut fragrant with orange zest and dusted with icing sugar or dipped in orange glaze.
Necessity (and hungry teenagers) is the mother of invention. In this case, I made challah dough and promptly forgot about it. Suddenly, I had a baseball team to feed, and I created an oven-fried cinnamon sugar bread that brought raves. If you like doughnuts, you'll like this.
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