Homemade Bread...Biscuits and Rolls Recipes

When the family troops in around supper time, a whiff of fresh baked bread, rolls or biscuits makes homecoming an event! Just to name them stimulates my appetite...hot, feathery rolls, biscuits and muffins call for the best jams and jellies in the house.

Cat Head Biscuits

These biscuits are sure to get your family up and going. Served hot right out of the oven with ham, sausage, bacon butter, homemade jam, they'll be perfect with whatever you want to serve with them.

• 2 cups self rising flour
• 1-cup buttermilk
• 1 lump of solid shortening

Begin by putting the flour in a large mixing bowl, push the flour to the sides of the bowl to form a depression in the center. Add shortening (about the size of a walnut) pour a little buttermilk in the center and stir with a large mixing spoon.

After the shortening and the buttermilk are blended with the flour, add the remaining buttermilk, and continue blending to form the dough into a ball. Place wax paper on a dough board, sprinkle enough flour to lightly coat the wax paper.

Place your dough on your wax paper/board and gently pat out the dough until it is about an inch and a half thick. (recipe hint: The less you handle the dough, the fluffier your biscuits will be.)

Now to cut them out. You can use a tin can for this, just cut out the top and bottom, and take the label off. Place in a greased glass or metal Pan. Choose a baking pan that the biscuits will fit snug in with sides touching, this will help them rise. Preheat oven to 400 degrees. Place in the oven until light brown. Make sure they are completely cooked all the way through.

Home Made Biscuits

• 1 c. flour
• 1 tsp. baking powder (level)
• 1/4 tsp. salt
• 3-4 Tbsp. shortening
• 2/3 to 3/4 c. milk

Mix, cut and bake at 350 until brown.

Buttermilk Biscuits

• 1c. sifted flour
• 1/2 tsp. salt
• 5 Tbsp. shortening
• oleo
• 3 tsp. baking powder
• 1/4 tsp. soda
• 1 c. buttermilk

Sift flour, baking powder, salt and soda together. Cut in shortening until mixture has coarse crumbs. Add buttermilk all at once. Stir until dough stays together. Knead well for one minute on floured bread board.

Pat out dough 3/4 inch thick. Cut in rounds. Place on cookie sheet with a bit of oleo on each. Bake at 450 for 12 to 15 minutes.

Cheese Biscuits

• 1/4 lb. sharp cheese
• 1/4 lb. butter or margarine
• 1 1/4 c. flour
• Pinch of salt

Grate cheese and cream with butter. Add flour, salt and sugar; chill. Make into tiny biscuits, put 1/2 pecan on each (optional). Bake at 400 for 10 minutes. Reduce heat to 350 and cook additional 10 minutes.

Drop Biscuits

• 2/3 c. unsifted flour
• 1/4 tsp. salt
• 1/2 c. milk
• 1 tsp. baking powder
• 2 Tbsp. shortening

Mix flour, baking powder and salt. Mix in shortening with fork until crumbly. Stir in milk. Mix enough to wer the dry ingredients. Drop dough from tablespoon onto a greased baking pan. Bake at 450 for 10 to 12 minutes until lightly browned.

Yeast Biscuits

• 1 package active dry yeast
• 1/2 cup warm water (110 to 115 degrees F)
• 1/2 cup butter
• 1 egg

• 1/4 cup sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup boiling water

Allow yeast to dissolve in warm water. Beat butter, sugar and eggs; add dissolved yeast and stir. Add flour, salt and boiling water; mix well. Refrigerate dough overnight or until well chilled.

Preheat oven to 350 degrees F. roll out dough to 3/4 inch thickness and cut into biscuits. Reroll scraps and cut again until all dough is used. Let biscuits rise 1 1/2 to 2 hours, and bake until golden brown, approximately 12 to 15 minutes. 12 to 18 biscuits.

Angel Biscuits

• 1 pkg. yeast
• 1/4 c. sugar
• 1 tsp. salt
• 2 tbsp. lukewarm water
• 1 tsp. soda

• 5 c. flour (plain)
• 2 c. buttermilk
• 3 to 4 tsp. baking powder
• 1 c. shortening

Dissolve yeast in lukewarm water. Sift together dry ingredients. Add yeast mixture and buttermilk to dry ingredients. Knead enough to hold together. Refrigerate until needed.

Cut out or roll out and bake at 400 degrees for 20 minutes. Biscuits may be frozen, but if frozen, take out and let rise for 1 hour.

Hints for Baking Bread

Kneading bread dough for 30 seconds after mixing improves the texture of baking powder biscuits.

Instead of shortening, use cooking oil or salad oil in waffles and hot cakes.

When bread is baking, a small dish of water in the oven will help keep the crust from hardening.

Dip a spoon in hot water to measure shortening, butter, etc., and the fat will slip out more easily.

Small amounts of leftover corn may be added to pancake batter for a variety.

To make bread crumbs, use the fine cutter of a food grinder and tie a large paper bag over the spout in order to prevent flying bread crumbs.

When you are doing any sort of baking you get better results if you remember to preheat your cookie sheet, muffin tins or cake pans.

A very simple meal can be a great fare when dressed up with a basket of freshly baked rolls.

Quick Dinner Rolls

These dinner rolls are so quick andeasy you will want to make them everyday.

• 2 and 1/4 tsp. active dry yeast
• 1 Cup warm water
• 1/4 Cup dry potato flakes
• 2 Tbsp. white sugar
• 1 tsp. salt

• 2 Tbsp. vegetable oil
• 1 egg
• 3/4 tsp. onion powder
• 2 and 1/4 Cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add sugar, salt, onion powder, egg, vegetable oil, potato flakes, and 1 Cup of flour. Stir well until smooth, keep the batter scraped from sides of bowl. Cover and allow dough to rise in warm place until it has doubled in size, about 20-30 minutes.

Preheat oven to 400 degrees. Lightly grease 12 muffin cups. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, should take about 20 minutes. Bake in a preheated oven 400 degrees for 15 minutes. Serve immediately.

Butter Rolls

• Standard biscuit dough
• 1 1/2 c. sugar
• 1/2 c. butter
• Vanilla flavoring mixed with powdered nutmed or cinnamon

Make up biscuit dough roll out thin in rectangle shapes. Spread generously with softened butter. Sprinkle sugar heavily over top, then spoon vanilla flavoring over this. Roll up in a long roll and slice in 2 inch length rolls.

In a heavy boiler bring 1 1/2 cups sweet milk, 1 cup sugar, 1/2 c. butter and 1 tablespoon vanilla to a heavy boil. Let thicken until slightly syrupy. Generously grease pan or casserole dish with butter. Pour boiling syrup in this and drop rolls in and cook on middle rack (about 350 degrees) until lightly brown on top.

One Hour Rolls

• 1 pkg. yeast
• 2-3 c. plain flour
• 1 c. sweet milk
• 2 tbl. sugar
• 1 tsp. salt
• 3 tbl. cooking oil

Scald milk. Add salt, oil, and sugar. Pour over yeast. Add flour, mix well. Knead a few times. Roll out on a floured surface. Cut out rolls, brush tops with butter. Let rise 1 hour. Bake at 350 for about 15 min.

Home Made Rolls

• 2 c. flour
• 1 c. sweet milk
• 3 tbl. shortening
• 1 pkg. yeast
• 2 tbl. sugar

Dissolve yeast in lukewarm milk. Add all ingredients and mix (will be sticky). Turn on floured board, knead well. Pinch and roll as when doing biscuits. Drop on greased baking sheet, allow to rise 1 hour or longer. Bake until golden brown at 375 for about 15 minutes.

Spoon Bread

• 1 c. yellow corn meal
• 5 c. sweet milk
• 1/2 tsp. salt

• 1 stick oleo or butter
• 6 eggs, separated
• 3 tsp. baking powder

Cook meal, milk and salt in top of double boiler about 1-1/2 hours. Add oleo. Let cool slightly; add beaten yolks. When real cool, add baking powder.

Fold in stiffly beaten egg whites. Pour in buttered baking dish. Bake bread for 45 minutes in 350 degree oven.

Dilly Bread

• 1 pkg. yeast
• 1 c. creamed cottage cheese
• 1/4 c. tepid water
• 1/4 tsp. soda
• 2 Tbsp. sugar

• 2-1/2 c. flour
• 1 Tbsp. onion, grated
• 2 Tbsp. dill seed
• 1 Tbsp. butter
• 1 egg beaten
• 1 tsp salt

Dissolve yeast and sugar in water. Heat cottage cheese to warm. Add soda, salt, butter, onion, dill and yeast mixture. Add egg and flour slowly. Let stand in buttered bowl about 1 hour in warm place, stir down and knead slightly. Place in greased loaf pan and let rise 1 more hour. Bake bread at 350 degrees for 40-50 minutes. Brush with butter.

Herb Bread

• 1 pkg. active dry yeast
• 1/4 c. warm water
• 2 Tbsp. sugar
• 1-1/2 tsp. salt
• 3/4 c. milk, scalded
• 2 Tbsp. shortening

• 3 - 3-1/2 c. sifted all-purpose flour
• 1/2 tsp. nutmeg
• 1 tsp. ground sage
• 2 tsp. celery seed
• 1 slightly beaten egg

Soften yeast in water. Combine sugar, salt, milk and shortening. Add about 1/2 of flour and mix well. Add nutmeg, sage, celery seed, softened yeast and egg. Beat until smooth.

Add remaining flour or enough to make moderately soft dough. Knead on lightly floured surface until smooth (about 8 minutes). Place in lightly greased bowl, turning dough once. Cover, let double (1-1/2 hours). Punch down, cover and let rest 10-15 minutes. Shape in round loaf in greased 8 0r 9 inch pie plate. Cover, let rise until almost double (45-60 minutes). Bake bread at 400 degrees for 35 minutes or until done.