Garlic Cheese Biscuits

Ingredients: 1 1/2 cups of Bisquick buttermilk baking mix 1 1/2 cups shredded cheddar cheese 1/2 cup milk 2 T unsalted butter 1 T dried oregano 3/4 teaspoon garlic salt Preparing the butter mixture: Mix the butter with oregano and garlic salt. * * * * * * Preparing the biscuits: Preheat oven to 400 degrees F. Spray cooking sheet with non-stick spray. Put biscuit mix, cheese and milk in a bowl and mix to form a sticky dough. Using spoon, drop lumps of dough onto cookie sheets 1 1/2 inches apart. Bake for 10 minutes. Brush the biscuits with the butter mixture and bake 5 minutes at 400 degrees F, then lower the temperature to 350 degrees F and back for another 5 to 6 minutes.

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Buttermilk Corn Bread

Ingredients: 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing 2 cups yellow cornmeal 3/4 cup all purpose flour 6 T sugar 1 T baking powder 1 1/4 teaspoons kosher salt 1/2 teaspoon baking soda 1 1/4 cups buttermilk 1/3 cup sour cream 2 large eggs Preparing the cornbread: Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9-inch by 9-inch by 2-inch metal baking pan. Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan. Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.

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A Nonna's Pizza Dough

Ingredients:
4 cups all purpose flour
1 t fresh yeast, crumbled
3/4 cup white wine
2 T extra virgin olive oil
1 teaspoon salt
2 cups lukewarm water

Optional: A pinch of sugar to feed the yeast

Preparing the dough:
Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Add sugar, if using. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.

Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.

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Flatbread With Yellow Split Pea Spread

Ingredients for flatbread:
1 1/2 cups white whole wheat flour
1 1/2 cups all purpose flour, plus extra for dusting
1 T finely chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon kosher or sea salt
1 teaspoon coarsely cracked pepper
1/2 cup non-fat buttermilk, at room temperature
1/2 to 3/4 cup warm water

* * * * * *

Ingredients for split pea spread:
1 T canola oil
1/2 cup yellow split peas
1/3 cup water
juice of 1 small lemon or lime
1 medium tomato, diced
4 medium cloves garlic, peeled
2 T fresh rosemary leaves
1 teaspoon kosher or sea salt
1 teaspoon black peppercorns

Preparing the flatbread:
Thoroughly combine whole wheat flour, all purpose flour, chopped rosemary, baking powder, salt and pepper in a large bowl.

Pour buttermilk over the flour mixture and quickly stir it in. Pour a few tablespoons warm water over the flour, stirring it in as you go. Repeat, adding more water a few tablespoons at a time, until the dough comes together to form a soft ball. The dough should be very soft, close to being slightly sticky (so if you add an extra tablespoon or so, it won’t hurt it).

Gather the ball, picking up any dry flour in the bottom of the bowl, and knead it in the bowl for a minute or two to form a smooth, soft ball of dough. If it’s a little too sticky to handle, dust your hand with flour, but do not add any more flour to the dough if possible.

Cut the dough into 4 equal portions. Lightly coat a large plate with cooking spray. Shape each portion of dough into a round the size of a hamburger bun and put it on the plate. Coat the tops with cooking spray or brush with oil, cover with plastic wrap or a slightly dampened cloth, and let sit at room temperature for about 30 minutes.

Place a pizza stone or large cast iron skillet on the lowest oven rack; preheat to the highest bake setting (500 to 550 degrees F).

Lightly flour a small work area. Press a piece of dough down to form a patty. Roll out or pat the dough into a round roughly 6 to 8 inches in diameter, dusting with flour as needed. Make sure the round is evenly thin, with no tears on the surface. Place the round onto the hot pizza stone or skillet. Within seconds, it will start to bubble in spots. Close the oven door and cook until golden brown on the bottom and light brown patches appear on the top, 3 to 6 minutes. Remove and slide the flatbread between two pieces of foil to keep warm.

Repeat with the remaining dough rounds, stacking them in the foil to keep warm. Serve the spread alongside the flatbreads.


* * * * * *

Preparing the split pea spread:
Heat oil in a small skillet over medium-high heat. Add yellow split peas and toast until golden brown, 2 to 4 minutes.

Transfer the peas and any remaining oil to a blender. Add 1/3 cup water, lemon or lime juice, tomato, garlic, rosemary, salt and pepper and puree, scraping down the sides as needed, to make a slightly gritty puree.

The spread can be prepared and refrigerated one day ahead, but serve at room temperature.

Serves 4

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Onion-Cheese Pull-Apart Quick Bread

Ingredients:
1 1/2 sticks cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 T poppy seeds
kosher salt and freshly ground pepper
1 cup coarsely shredded Gruyère cheese, 3 ounces
2 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

Preparing the bread:
Preheat the oven to 425 degrees F. Butter a 9-inch by 4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

In a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-inch by 24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

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Fougasse

Ingredients:
2 2/3 cups (345 grams) sifted flour
1 teaspoon yeast
2 eggs
1 teaspoon salt
2 T olive oil
1 T chopped fresh rosemary
1/2 cup sliced kalamata olives


Optional: chopped sun-dried tomatoes, egg wash (1 egg beaten with a splash of water), large-grained salt

Preparing the fougasse:
Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4 cup (60 ml) warm water. Stir 1/4-cup (60 grams) flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.

Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup (60 ml) water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives (and sun-dried tomatoes, if using) and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.

Punch down the dough and roll into a thin rectangle, using a rolling pin. Sprinkle cornmeal on a baking sheet and place the dough on top.

Cut three or four slits down each side, to give the bread a split-leaf philodendron-type look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes.

Preheat the oven to 400 degrees F.

Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, sprinkle large-grained salt over the top, then bake until risen and golden, about 25 minutes.

Remove from the oven, and let cool at least 10 minutes before serving.

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TF's Neopolitan Pizza

Ingredients for the dough:
1 ounce fresh baker's yeast
1 cup warm water (110 to 115 degrees F)
1 tablespoon maple syrup
3 cups 00 flour
1 T sea salt
1 T extra virgin olive oil

* * * * *

Ingredients for the topping:
extra virgin olive oil
1 yellow or white onion, cut into thin strips
2 sprigs rosemary
salt and freshly ground black pepper
1/2 lemon, juiced
12 ounces Robiola cheese
6 ounces pancetta, thinly sliced
1 white truffle

Preparing the dough:
Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.

Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.

Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time.

Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.

* * * * *

Preparing the topping:
Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.

* * * * *

Assembling the pizza:
When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle. When it's stretched out, dust a pizza paddle with flour and place the dough on it.

Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.

Slide the pizza onto the stone in the oven and bake for 15 minutes. Shave white truffles over it.

Serves 6

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Neopolitan Pizza

Ingredients:
14 ounces 00 flour
1 T extra virgin olive oil
pinch of sea salt
1 ounce fresh yeast
1 1/4 cups tepid water

* * * * *

Ingredients for fresh tomato sauce:
1 pound pendula tomatoes (lightly smoked preserved but still fresh cherry tomatoes), or fresh cherry tomatoes, or roasted (with thyme) cherry tomatoes, or 2 1/2 cups tomato sauce
1 clove garlic, crushed in garlic press
extra virgin olive oil, plus more for drizzling
salt

10 ounces Buffalo mozzarella, roughly chopped
12 basil leaves
1 cup parmesan

Preparing the dough:
Preheat oven to 425 degrees F.

Shape flour into a mound and make an indentation on the top. Pour the oil into the indentation and add the salt. Melt the yeast in a cup of tepid water and pour it into the middle. Start kneading the dough with your hands until all the yeast is absorbed and the dough feels elastic, firm, and looks shiny. Add more water if dough seems too dry.

Roll it into a ball, sprinkle with flour and place in a bowl. Make a cross on the top. Cover with a cloth and leave it to rise in a warm place for about 1 hour in winter and 30 minutes in summer.

* * * * * *

Preparing the tomato sauce:
Cut the tomatoes in half. As you drop them into a medium-sized bowl squeeze them with your hands so that the juice comes out. Add garlic, olive oil, salt, and half the basil leaves. Leave to marinate while the dough rises.

* * * * * *

Assembling the pizza:
Stretch the dough and then roll it out with a rolling pin on a floury surface, until it is about 1/4-inch thick. Cover the surface of a baking sheet with 1 tablespoon of oil. Sprinkle with sea salt. Place dough on baking sheet and press the edges in firmly with your fingers. Add tomatoes, reserving a little of the juice, and drizzle with olive oil. Cook for 10 minutes. Remove from oven and add chopped mozzarella. Tear the remaining basil leaves and scatter over mozzarella. Drizzle with olive oil. Sprinkle with parmesan and the rest of the tomato juice. Cook for 5 minutes, until the cheeses melt.

Serves 6

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Herbed Buttermilk Biscuits

Ingredients:
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut into 8 to 10 pieces, plus 2 T, melted
1/2 cup cold non-fat buttermilk
1/2 cup cold heavy cream
1 cold egg
1 T finely chopped sage or chives
1 T chopped parsley

Preparing the biscuits:
Position a rack in the center of the oven and preheat the oven to 350 degrees F.

In a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, baking soda, and salt on low speed for 10 to 15 seconds, or until combined. Scatter the cold butter pieces over the top and mix on medium-low speed for about 1 minute, or until the butter is broken down and the mixture resembles coarse crumbs.

In a small bowl, whisk together the buttermilk, cream, egg, and sage until well combined. With the stand mixer on low speed, pour the buttermilk mixture into the flour mixture. Mix for 10 to 15 seconds, or just until the dough comes together. (There will still be some loose dry ingredients at the bottom of the bowl.)

Unscrew the bowl from the stand mixer. Using your hands, gather the dough together and turn it over in the bowl so that it picks up the loose dry ingredients. Turn the dough a few more times, until all of the dry ingredients are mixed in.

Dump the dough onto a lightly floured work surface and pat it into a 1-inch-thick round. Using a 3-inch round biscuit or cookie cutter, cut out biscuits and place them on a baking sheet. Gently recombine the dough scraps, pat into another 1-inch-thick round, and cut out more biscuits. Repeat if necessary; you should have 8 biscuits total. At this point, the biscuits can be tightly wrapped in plastic wrap and frozen for up to 1 week.

Bake for 40 to 45 minutes, until the biscuits are entirely golden brown. If baking frozen biscuits, add 5 to 10 minutes to the baking time. Remove, place the pan on a wire rack, and let cool. In a small bowl, mix together the melted butter and parsley. Brush the tops of the biscuits with the butter while they are still warm.

Makes 8 biscuits

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Cemitas Roll

Use rolls the same day they're made. They freeze well, too.

Ingredients:
2 cups (9 ounces) flour
1 teaspoon of salt
2 T white granulated sugar
1 teaspoon yeast
2 eggs, room temperature
1/2 cup buttermilk
1/4 cup canola oil
1 T milk
1 T water
1/4 cup of sesame seeds

Preparing the dough:
Mix all the dry ingredients together. Whisk the eggs together with the oil. Heat the buttermilk on low until it’s warm (110 degrees). Do not let it come to a boil.

Stir buttermilk, eggs and oil into the dry ingredients. Mix until the liquid is incorporated and then let it rest for 15 minutes.

After it’s rested, knead the dough on a floured surface until it’s smooth, but sticky.

Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half.

Depending on how large you want your rolls to be, divide the dough into eight or four balls and let them rest, covered for 15 minutes.

To shape the rolls, take each ball and then flatten it so it looks like a disc.

Place each roll a few inches apart on a parchment-lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.

Preheat the oven to 400 degrees F.

When rolls have risen, mix the milk and water and brush the top of each roll with the wash. Sprinkle with the sesame seeds. Bake the rolls for 20 minutes or until lightly browned.

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Homemade Soda Crackers

Ingredients:
2 teaspoons active dry yeast
2/3 cup warm water
1 1/2 cups all purpose flour, plus more as needed
1/2 teaspoon salt
1/2 teaspoon baking soda
kosher salt
2 T butter, melted, plus more for greasing bowl

Preparing the soda crackers:
In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.

In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.

Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.

Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours, the longer the better.

Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.

With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.

Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.

Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.

Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.

Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.

Variations:
Sesame-Onion Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each sesame seeds and grated onion.

Herb Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each chopped fresh parsley and chives and 1/2 teaspoon dried dill weed.

Poppy Seed Crackers: Add to the dough, with the dry ingredients, 2 teaspoons poppy seeds.

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Focaccia

Ingredients:
1 recipe pizza dough
extra virgin olive oil, for drizzling and greasing
salt
toppings
* * * * * *

Ingredients for the dough:
4 cups all purpose flour
1 T fresh yeast, crumbled
3/4 cup white wine
2 T extra virgin olive oil
1 teaspoon salt
2 cups lukewarm water

* * * * *

Toppings:
zucchinis, thinly sliced
onions, sliced

potatoes, thinly sliced
onions, sliced
fresh rosemary

radicchio, cut in 1/8 slices
smoked scamorza cheese, sliced, or mozzarella

Toppings for schiacciata alla fiorentina [sweet focaccia]:
red wine grapes, halved
Chianti wine, for drizzling
2 T white granulated sugar, for sprinkling
[* add 2 tablespoons of sugar when making the dough]

* * * * *



Preparing the dough:
Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.

Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.

* * * * *

Preparing the focaccia:
Preheat the oven at 450 degrees F. Oil the bottom of a pizza pan and stretch out the dough until the pizza covers the whole pan. Add as little or as much of your favorite toppings before baking it until the crust is golden brown and the toppings are bubbling, golden, or cooked through (depending on your ingredients), approximately 20 minutes.

Serves 4

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A Nonna's Pizza Dough

Ingredients:
4 cups all purpose flour
1 T fresh yeast, crumbled
3/4 cup white wine
2 T extra virgin olive oil
1 teaspoon salt
2 cups lukewarm water

Preparing the dough:
Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.

Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.

Serves 4

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Savory Cheese Scones

Ingredients:
17 1/2 ounces self-raising flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon mustard powder
3/4 teaspoon salt
9 T unsalted cold butter, cut into small pieces
7 ounces bleu cheese or cheddar cheese
3 teaspoons finely chopped chives or thyme
1 teaspoon freshly ground black pepper
2 eggs, lightly beaten
8 1/2 ounces milk, plus extra for brushing
45 walnut halves

Preparing the scones:
Preheat the oven to 400 degrees F. Line baking sheets with parchment.

Sift the flour, baking powder, mustard and salt into a bowl. Rub in the butter until the mix resembles coarse breadcrumbs. Stir in the cheese, herbs and pepper. Make a well in the center and use a knife to mix in the eggs and enough milk to make a fairly soft dough. Do not overwork or the scones will be tough.

Lightly dust a work surface with flour. Gently roll or pat out the dough to 1/2-inch thick. Dip a 1 1/2-inch round or square cutter in flour and cut out the dough. Pat together the scraps, roll out again and cut more scones. Transfer to the baking sheets, brush with milk and place a walnut half on top of each one. Bake for 10 to 12 minutes, until golden and risen.

Makes 45 small scones

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Savory Cheese Palmiers

Ingredients:
1 1/2 T butter
8 to 10 shallots, or 2 medium onions, peeled and very finely diced
1 teaspoon fresh thyme leaves, roughly chopped, or a good pinch of dried thyme
salt and freshly ground black pepper
13 ounce sheet of all-butter puff pastry
1 egg, lightly beaten
1/2 cup gruyère, finely grated

Preparing the palmiers:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment.

Warm the butter in a small frying pan over medium-low heat and sauté the shallots with the thyme and a pinch of salt until softened, stirring from time to time. Set aside to cool.

Unroll the pastry and brush the upper side with beaten egg. Scatter the cooled shallots and the cheese over the surface, grind black pepper over the top, then fold the two long sides over by a sixth of the width each. Fold the strips in again, so the outside edges meet along the middle of the sheet, brush the upper side of the pastry with egg and fold together so that you have one long, fat strip. Place in the refrigerator for 15 minutes to firm up.

Cut the pastry into 20 thin slices and place cut-side down on the parchment-lined baking sheet. Brush lightly with beaten egg and bake for 10 to 12 minutes, until risen and golden brown.

Makes 20 palmiers

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French Quarter Beignets

Ingredients
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
nonstick spray
oil, for deep-frying
3 cups confectioners' sugar

Preparing the beignets:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.

Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels or paper bags, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Makes 3 dozen beignets

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Sweet Biscuits

These biscuits can be the base for a strawberry shortcake or served with preserves for tea or breakfast with coffee.

Ingredients:
2 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 T cold unsalted butter, cut into small pieces, plus 4 T, melted
3/4 cup cold buttermilk
heavy cream, for brushing
white granulated sugar, for sprinkling

Preparing the biscuits:
Preheat the oven to 450 degrees F.

Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.

Scrape the dough onto a lightly floured counter. Pat the dough into a 10-inch by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter.

Makes 8 biscuits

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Elsie's Boule

Ingredients:
3 cups (375 grams) all purpose flour, plus more as needed
1 1/4 teaspoons salt
1/4 teaspoon instant yeast
cornmeal, wheat bran or extra flour, as needed

Preparing the dough:
Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups (375 ml) water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.

Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.

Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.

Half an hour before the dough is ready, preheat the oven to 450 degrees F. Put an 8-quart Dutch oven (cocotte) inside the oven to heat.

When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is okay.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.

Makes 1 boule

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Stickier Sticky Buns

Ingredients:
3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
1 1/2 cups (345 grams) firmly packed light brown sugar
1/3 cup (110 grams) honey
1/3 cup (80 grams) heavy cream
1/3 cup (80 grams) water
1/4 teaspoon kosher salt

* * * * * * *

Ingredients for the brioche dough:
2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
2 1/4 cups (340 grams) bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast
1/3 cup plus 1 T (82 grams) sugar
1 T kosher salt
1/2 cup cold water
6 eggs
1 3/8 cups (2 3/4 sticks; 310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces

Ingredients for filling:
1/4 cup (55 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon ground cinnamon
1 cup (100 grams) pecan halves, toasted and chopped

Preparing the brioche dough:
Using a stand mixer fitted with the dough hook, combine the all purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.

With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.

Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.

Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight. At this point you can freeze the dough in an airtight container for up to 1 week.

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Preparing the filling:
In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. Should be approximately 3 cups. [The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.]

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Preparing the sticky buns:
Divide the dough in half. Use half for this recipe and reserve the other half for another use.

On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.

In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.

Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. [At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.]

Pour the filling into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching (almost tripled in size), about 2 hours.

Position a rack in the center of the oven, and heat to 350 degrees F.

Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra filling and pecans from the bottom of the dish over the top.

The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.

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Pumpkin Herb Dinner Rolls

Ingredients:
1 T active dry yeast
3 T sugar
1 teaspoon salt
1 cup pureed pumpkin
2 T fresh rosemary, finely chopped
1 T flatleaf parsely, finely chopped
1 T chives finely chopped
3 T herb butter, melted
2 eggs
1/2 cup Greek-style yogurt
4 to 4 1/2 cups all purpose flour
coarse ground sea salt

Preparing the rolls:
Either steam a small peeled, seeded and diced winter squash and mash to make 1 cup pumpkin puree or use canned.

Sprinkle the yeast over 1/4 cup cool water in a large bowl, and let stand until the yeast dissolves, about 5 minutes.

Mix the melted butter with the chopped herbs, pumpkin puree, 1 egg, sugar, salt, egg and yogurt and mix with the yeast.

Mix 4 cups of flour into the wet mixture until well combined.

Turn out onto a floured surface and knead the dough for 20 minutes or until the dough is smooth and elastic. Continue to add the additional 1/2 cup flour (and extra if needed) until the dough is not sticky.

Divide the dough into 20 equal balls, approximately 2 ounces each.

Generously butter a 9-inch by 11-inch pan and place the dough balls into the pan with equal spacing between each roll.

Cover the pan in plastic wrap and place in the refrigerator overnight. You can skip this step, but it helps develop the flavor.

The next day, remove the pan from the refrigerator and place it in a warm place to rise for at least 2 hours, or until the dough is doubled in size.

Preheat the oven to 350 degrees F. Brush the rolls with the remaining beaten egg, and sprinkle with a generous sprinkle of coarse sea salt. Bake the rolls in the middle of the preheated oven for 25 to 30 minutes or until the rolls are golden.
Break the rolls apart from each other, and serve immediately. They are best enjoyed straight after baking, although they do freeze and defrost well also.

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