Category: breads

Callie’s Classic Buttermilk Biscuits
Yields approximately 10 (2-inch) biscuits

2 cups self-rising flour (White Lily preferred), plus more for dusting
5 tablespoons butter: 4 tablespoons cut in small cubes, at room temperature, and 1 tablespoon melted
1⁄4 cup cream cheese, at room temperature
3⁄4 cup whole buttermilk (may substitute low-fat buttermilk)

Preheat the oven to 500°F. Make sure the oven rack is in the middle position.

Measure the flour into a large bowl. Incorporate the cubed butter, then the cream cheese into the flour, using your fingers to “cut in” the butter and cheese until the mixture resembles cottage cheese. It will be chunky with some loose flour.

Make a well in the center. Pour in the buttermilk and, using your hands or a small rubber spatula, mix the flour into the buttermilk. The dough will be wet and messy.

Sprinkle flour on top of the dough. Run a rubber spatula around the inside of the bowl, creating a separation between the dough and the bowl. Sprinkle a bit more flour in this crease.

Flour a work surface or flexible baking mat very well. With force, dump the dough from the bowl onto the surface. Flour the topof the dough and the rolling pin. Roll out the dough to 1⁄2-inch thickness into an oval shape. (No kneading is necessary—the less you mess with the dough, the better.)

Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. Place the biscuits on a baking sheet with the sides lined with parchment paper, or in a cast-iron skillet, or a baking pan with the biscuit sides touching. (It does not matter what size pan or skillet you use as long as the pan has a lip or sides and the biscuits are touching. If you are using a cast-iron skillet, no parchment paper is necessary.) Brush the tops with the melted butter.

Place the pan in the oven and immediately reduce the temperature to 450°F. Bake 16 to 18 minutes, until light brown on top (or as dark as you prefer), rotating the pan once while baking.


 Sweet and savory breakfast rolls or dinner rolls….

this is an easy recipe and there are so many ways to bake them up




This recipe makes 2..  9×13 pans of cinnamon rolls.  You can also use the dough to make dinner rolls in any shape you want.

3/4 c. sugar 1/2 c. shortening (not butter)
cream together

Dissolve 5 tsp. yeast in 1 c. warm water (around 110 degrees)
Let sit for 5 minutes.
Add to the sugar/shortening creamed mixture.
Add 1 Tbsp. of salt and 2 more cups of warm water.

Then add at least 7 cups of flour…incorporate slowly…
IMPORTANT: the dough should still be VERY SLIGHTLY sticky….too much flour
will make them tough. I usually make it to 8 cups of flour…but start with 7.

Put dough in LARGE bowl, cover with a towel and let it rise. I turn my oven on to 170 degrees for a few minutes to warm it then turn the heat off. And I have no idea how long it takes it to rise…But it will get BIG and puffy.

The dough can be used as is to make dinner rolls…any shape you like. Or divide dough in half…roll it out to about a jelly roll size pan (11×17 I think)…mine is bigger sometimes.

I use 1 stick of butter for the entire recipe to be made into cinnamon rolls. So pour 1/4 c. of melted butter on the rolled out dough…sprinkle with brown sugar and cinnamon…add nuts or even fruit.
Place in a greased pan so they are touching and put back in warm oven, covered to rise again.

Bake at 375 degrees for about 15 minutes….sometimes they may need a little more time. It is kind of an art so you’ll figure it all out as you bake them. Depends how thick you cut your rolls.

ENJOY! I make a glaze with a little melted butter, powdered sugar and a little milk…then add vanilla or almond extract for flavor….no idea how much…do it by taste. I even added Pumpkin Pie spice once…..experiment. You could just use a bit of cinnamon with some sugar, grated lemon rind and blueberries.


UPDATE:  So it was my Friday to make breakfast for my hubby’s office and I thought about making one pan of regular cinnamon rolls and then because I was bored I decided to make the second 9 x 13 something different.  To add some protein to the breakfast I decided to make a savory breakfast roll.  I picked up some of our favorite pork breakfast sausage and some sharp cheddar cheese. I rolled out half of the yeast dough, spread it with some softened butter and loaded it up with a little over a pound of the cooked, drained sausage.  I patted the sausage down a bit to get any extra grease off of it, spread it around and sprinkled on the cheese. Then I just rolled it up and cut it like the sweet cinnamon roll instructions above and baked it.  It took the same amount of time as the sweet roll version and when it came out I realized I had to top it off with some of Penzey’s Sandwich Sprinkle…which is a heavenly blend of herbs.


Glazed Cinnamon Scones


As usual, I can not leave a recipe alone, although on this recipe I only changed up the crumb topping and the glaze.  When anything calls for sugar and cinnamon I have to pull out my jar of Trader Joe’s Sugar/coffee/chocolate grinder.  Glory it is good.  I have my basic scone recipe which is really good with mini chocolate chips but they family decided they like this one with the crumb topping and glaze.Image

Glazed Cinnamon Scones

Recipe adapted from The Coupon Project

Before I switched up the recipe I started with this version from Money Saving Mom  

Scone Ingredients:

2 cups flour (I used unbleached, but you could use half whole-wheat, half unbleached)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping (can be adjusted to your liking): or use Trader Joe’s Sugar grinder with dark chocolate, coffee beans and sugar….YUM

1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon

Glaze Ingredients (can be adjusted to your liking):

1 cup powdered sugar (you can make your own homemade unprocessed powdered sugar)
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

Separate the egg white and yolk. Set the egg white aside.

In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.

Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.

Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.

Bake at 400 degrees for 10 to 12 minutes.

Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.