quick bread

Bready or Not Original: Goat Cheese Biscuits

Posted by on Sep 11, 2024 in Blog, Bready or Not, cheese galore, quick bread, side dish | 0 comments

Today we are not only bready, to fit with the blog title of Bready or Not, but we are also cheesy. These Goat Cheese Biscuits are the perfect side for a supper meal.

Bready or Not Original: Goat Cheese Biscuits

If you’re on the lookout for a good supper meal, too, stay tuned–in two weeks, I’m sharing a pot roast recipe that will set you up nicely for this fall and winter!

Bready or Not Original: Goat Cheese Biscuits

For this recipe, I love using the 4-ounce logs that are often available at Aldi. They are cheap and basic, not high end as far as chevre goes, but they are absolutely perfect in a recipe like this. Plain logs are ideal, but you can also use one with herbs.

Bready or Not Original: Goat Cheese Biscuits

I like thick biscuits. I get 6 out of this recipe, but if you form them to be thinner, you could get 8 or more. The texture is cakey, the flavor rich because of the butter and goat cheese throughout.

Bready or Not Original: Goat Cheese Biscuits

This super-easy small batch of cheesy biscuits is perfect to feed a family alongside a good soup or stew. Makes 6-8 biscuits, dependent on thickness.
Course: Bread
Keyword: cheese, quick bread
Servings: 6 biscuits
Author: Beth Cato

Equipment

  • 2-inch round cutter
  • pastry brush

Ingredients

  • 4- ounces plain goat cheese or used an herbed variety
  • 2 cups all-purpose flour plus more for surface
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup unsalted butter
  • 3/4 cup buttermilk or soured milk, see note
  • extra milk or half & half

Instructions

  • Preheat oven to 475-degrees. Line a baking sheet with parchment paper.
  • Set the goat cheese in the freezer for just a few minutes as the dough is being prepared.
  • In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter and mash it until it is pea-sized. Pour in the buttermilk or soured milk.
  • The chilled goat cheese will be easier to dice into small pieces without being a sticky mess. Fold those chunks into the dough.
  • Sprinkle flour onto a clean work surface. Knead the dough to make sure it is cohesive, but don’t overwork. Pat into a thick round. Use a 2-inch cutter to cut out shapes. Set them on cookie sheet, then reform leftovers to cut out more biscuits.
  • Once all of the scrap dough is used, pour a dab of milk or half & half into a saucer. Use a pastry brush to brush a thin layer of milk onto the top of each biscuit; this will create a nice golden crust.
  • Bake for 10 to 12 minutes, until nicely golden. Serve immediately. Leftovers can be reheated in the microwave or wrapped in foil and set in the oven to briefly bake.

OM NOM NOM!

    Notes

    To make soured milk, set out a liquid measuring cup. Add enough lemon juice or vinegar to form a thin line on the bottom of the cup. Pour milk or half & half to equal the 3/4 amount called for in this recipe. Let it sit for 5-10 minutes; it should coagulate. Use in recipe.
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    Bready or Not: Raspberry-Chocolate Chip Mini Loaves

    Posted by on Mar 27, 2024 in Blog, Bready or Not, breakfast, chocolate, quick bread | Comments Off on Bready or Not: Raspberry-Chocolate Chip Mini Loaves

    These Raspberry-Chocolate Chip Mini Loaves are an easy make-ahead breakfast, brunch, or dessert. Use fresh or frozen raspberries–I used frozen!

    Bready or Not: Raspberry-Chocolate Chip Mini Loaves

    I have a Pampered Chef Stoneware loaf pan that I swore I’d use more often because I bothered to haul the big thing from Arizona. It has spaces for four small loaves. This recipe can be made with that kind of pan, or use 8 1/2 by 4 1/2-inch disposable pans. The individual pans, with a tasty baked treat inside, are great for gift-giving!

    Bready or Not: Raspberry-Chocolate Chip Mini Loaves

    Use any kinds of chocolate chips with this recipe, or a mix. Flavor-wise, I’d prefer white chocolate here, but brown chips or chunks certainly look better for pictures.

    Bready or Not: Raspberry-Chocolate Chip Mini Loaves

    Modified from a muffin recipe at King Arthur Flour.

    Bready or Not: Raspberry-Chocolate Chip Mini Loaves

    Make mini loaves packed with fruit and chocolate that are perfect for breakfast, brunch, or dessert! Modified from King Arthur Flour.
    Course: Breakfast, Dessert, Snack
    Keyword: chocolate, mini loaves, quick bread, raspberries
    Servings: 8 half loaves
    Author: Beth Cato

    Equipment

    • Mini loaf pan with four spaces or 4-count 8 1/2 by 4 1/2 disposable pans
    • nonstick spray

    Ingredients

    Topping

    • 1/2 cup all-purpose flour
    • 1/4 cup white sugar
    • 1/4 teaspoon cinnamon
    • pinch salt
    • 3 Tablespoons unsalted butter melted
    • 1/4 teaspoon pure vanilla extract

    Batter

    • 8 Tablespoons unsalted butter melted
    • 3/4 cup milk or half & half
    • 2 large eggs
    • 1 3/4 cups all-purpose flour
    • 1 cup chocolate chips any kind
    • 1 cup raspberries fresh or frozen
    • 3/4 cup white sugar
    • 1 Tablespoon baking powder
    • 1/2 teaspoon salt

    Instructions

    • Preheat the oven to 375 degrees. Lightly grease the loaf pans.

    Make the topping

    • Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.

    Make the loaves

    • In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
    • Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
    • To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
    • Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
    • Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
    • Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.

    OM NOM NOM!

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      Bready or Not: Cheddar Bay Biscuits

      Posted by on Jan 19, 2022 in Blog, Bready or Not, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Cheddar Bay Biscuits

      Let’s state a truth up front: a visit to Red Lobster isn’t about the seafood. It’s about those Cheddar Bay Biscuits they bring out as an appetizer.

      Bready or Not: Cheddar Bay Biscuits

      I’ve used this recipe for about 10 years now. I posted it on my LiveJournal in the earlier iteration of Bready or Not, but now it’s time to share again with new photos and an easy-to-print format.

      Bready or Not: Cheddar Bay Biscuits

      These biscuits are incredible. Cheesy, crisp, tender. Buttery. I mean, you baste them in butter and seasonings for the final step. You know they will be good.

      Bready or Not: Cheddar Bay Biscuits

      Plus, these keep well in the fridge for days! In a pinch, you can heat them in the microwave, but they are far better warmed in an oven or toaster oven. That way the outside stays crisp and the interior texture stays just right.

      Bready or Not: Cheddar Bay Biscuits

      I bet if you give these a try, they’ll be a reliable side dish bread in your recipe repertoire, too!

      Bready or Not: Cheddar Bay Biscuits

      These biscuits are a copycat of the famous biscuits served at Red Lobster restaurants! Makes 9 big biscuits using a 1/3 measuring cup.
      Course: Side Dish
      Cuisine: American
      Keyword: cheese, quick bread
      Servings: 9 biscuits
      Author: Beth Cato

      Equipment

      • parchment paper
      • pastry brush

      Ingredients

      Biscuits

      • 2 cups all-purpose flour
      • 2 teaspoons baking powder
      • 1/2 teaspoon baking soda
      • 1 teaspoon white sugar
      • 1/2 teaspoon garlic powder
      • 1/4 teaspoon cayenne pepper
      • 6 ounces sharp cheddar cheese shredded
      • 1 cup buttermilk or soured milk*
      • 1/2 cup unsalted butter 1 stick, melted and cooled

      Topping

      • 3 Tablespoons unsalted butter melted
      • 1/2 teaspoon garlic powder
      • 1/4 teaspoon dried parsley

      Instructions

      • Preheat oven at 475-degrees. Line a big baking sheet with parchment.
      • In a big bowl, combine the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne. Fold in the cheddar cheese.
      • Fold the buttermilk into the dry ingredients, followed by the melted butter, scraping the bottom of the bowl well to make sure everything is mixed in. Grease a 1/3 cup and use that to scoop up portions of dough to place spaced out on the baking sheet.
      • As the biscuits bake for 11 to 13 minutes, until golden brown, prepare the topping. Melt the butter and stir in the garlic powder and parsley. As soon as the biscuits are out of the oven, brush on the topping to cover the nooks and crannies of every biscuit on the pan.
      • Eat right away. Leftovers will keep in a sealed container in the fridge for days. They can be microwaved, but are best warmed in an oven or toaster oven.

      OM NOM NOM!

        Notes

        *To make soured milk, place a few teaspoons of lemon juice or white vinegar in a cup, and pour in dairy milk or half & half to reach the 1 cup amount. Let sit for about 10 minutes at room temperature so that the mixture curdles, then use in recipe.
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        Bready or Not Original: Prosciutto-Parmesan Palmiers

        Posted by on Nov 3, 2021 in Blog, Bready or Not, cheese galore, pork, quick bread, side dish | Comments Off on Bready or Not Original: Prosciutto-Parmesan Palmiers

        The holiday season is nigh, and these Prosciutto-Parmesan Palmiers are the perfect appetizer for a couple or an entire gang!

        Bready or Not Original: Prosciutto-Parmesan Palmiers

        These really have three ingredients, plus some flour for dusting a counter. They take minutes to assemble. Stash them in the freezer for hours or days. They bake up fast. They make bellies happy.

        Bready or Not Original: Prosciutto-Parmesan Palmiers

        Plus, I daresay, they are downright pretty. I love the layers in puff pastry! Here, those crisp buttery layers are fantastic along with shredded cheese and thin slices of prosciutto.

        Bready or Not Original: Prosciutto-Parmesan Palmiers

        Honestly, these are dangerous. It’s hard to eat just one.

        Bready or Not Original: Prosciutto-Parmesan Palmiers

        However, if you can exercise restraint, the leftovers are delicious. They can be eaten cold (the prosciutto is the prominent flavor then), but are better with a brief warm-up in the oven.

        Bready or Not Original: Prosciutto-Parmesan Palmiers

        Make these your go-to game day, holiday event, or date night treat!

        Bready or Not Original: Prosciutto-Parmesan Palmiers

        This three-ingredient convenient and tasty appetizer can be prepared hours in advance and bakes up fast once company arrives. Plus, if there are any leftovers, they are still delicious!
        Course: Appetizer
        Keyword: cheese, pork, puff pastry
        Author: Beth Cato

        Equipment

        • parchment paper
        • knife

        Ingredients

        • flour to dust surface
        • 1 sheet puff pastry (half a box) thawed in fridge
        • 1/2 cup shredded Parmesan packed
        • 2 to 3 ounces sliced prosciutto

        Instructions

        • Hours or days before baking day: Sprinkle flour on a flat, clean surface. Roll out the puff pastry to make a 12-inch square. Cut in half. Sprinkle cheese over both halves. Place prosciutto slices to completely cover cheese; if there is extra meat, layer on the additional pieces. Roll the short sides of each piece of pastry together to meet in the middle–from the end, it will look rather like a number 3. Repeat this with the other half.
        • Encase both logs in plastic wrap and freeze until firm, at least an hour, but as long as several days.
        • Preheat oven at 400-degrees. Prepare a large baking sheet with parchment paper.
        • Pull out frozen logs to thaw for just a few minutes. While it is still mostly frozen, slice into 1/4-inch pieces and place spaced out on parchment. (Note that the end pieces may be sparse on filling and not presentable for company, but still worth baking up for private enjoyment.)
        • Bake for 12 to 15 minutes until palmiers are golden brown and puffed. They are best eaten fresh, but leftovers can be refrigerated. They are okay cold, but better toasted briefly again in the oven.

        OM NOM NOM!

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          Bready or Not Original: Marmalade Pecan Bread

          Posted by on Jun 2, 2021 in Blog, Bready or Not, breakfast, british, quick bread | Comments Off on Bready or Not Original: Marmalade Pecan Bread

          Orange marmalade is delicious stuff atop an English muffin or toast, and it’s also amazing incorporated into this Marmalade Pecan Bread.

          Bready or Not Original: Marmalade Pecan Bread

          If your jar is large enough, you can use some marmalade in the glaze, too–but worry not if your jar is smaller. Just use orange juice instead!

          Bready or Not Original: Marmalade Pecan Bread

          This bread has a tender, delicious crumb. You get some orange in every bite, and the pecans pieces add a great crunch for contrast.

          Bready or Not Original: Marmalade Pecan Bread

          This is ideal for a breakfast or brunch, but really, it would be a nice bedtime snack, too. Something cozy, delicious, and a touch sweet.

          Bready or Not Original: Marmalade Pecan Bread

          I cut the bread into slices and found it froze and thawed well, too. A tiny bit of glaze stuck to the plastic wrap, but it wasn’t that bad at all.

          Bready or Not Original: Marmalade Pecan Bread

          Modified from Taste of Home Church Potluck 2015.

          Bready or Not Original: Marmalade Pecan Bread

          The vibrant, citrusy bread is infused with a jar of orange marmalade! Pecans add a lovely crunch throughout. This is a great breakfast or brunch treat.
          Course: Breakfast, Snack
          Cuisine: American, British
          Keyword: citrus, pecans, quick bread
          Author: Beth Cato

          Equipment

          • 9x5 loaf pan
          • parchment paper

          Ingredients

          • 12 ounce orange marmalade jar or a 10oz jar with a modified glaze
          • 1/2 cup unsalted butter 1 stick, softened
          • 1/2 cup brown sugar packed
          • 2 eggs room temperature
          • 2 2/3 cups all-purpose flour
          • 3 teaspoons baking powder
          • 2 teaspoons ground cinnamon
          • 1 teaspoon salt
          • 1/3 cup orange juice plus more, if needed for glaze
          • 1/2 cup pecans chopped
          • 1/2 cup confectioners' sugar

          Instructions

          • Preheat oven at 350-degrees. Cut a piece of parchment to fit long-ways in the loaf pan, extending up either side. Grease the pan, place the paper inside, then grease again. Set aside.
          • If using a 12 ounce jar of marmalade, measure out two ounces to set aside.
          • In a large bowl, beat together butter and brown sugar until blended. Add eggs, one at a time. Gradually mix in the 10 ounces of marmalade.
          • In a separate bowl, mix together flour, baking powder, cinnamon, and salt.
          • Slowly beat the dry ingredients into the wet, until just combined. Fold in the pecans.
          • Pour batter into the loaf pan. Bake for 45 minutes; check on bread, and cover with foil if it is becoming too browned on top. Continue baking for another 15 to 20 minutes (that is 60 to 65 minutes total), until the very middle passes the toothpick test. Let rest in pan for about 10 minutes, then use the parchment sling to pull the bread out to set on a cooling rack.
          • After the bread cools completely, mix together the remaining marmalade and the confectioners' sugar to form a thick glaze; alternatively, if a smaller jar was used, add orange juice by teaspoons into the sugar until a thick glaze is formed.
          • Let set for 20 minutes before slicing in. Store at room temperature in a sealed beg or plastic wrap. Bread can also be sliced and frozen for later enjoyment.

          OM NOM NOM!

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            Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

            Posted by on Mar 17, 2021 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

            This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

            Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

            This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

            Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

            Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

            Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

            I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

            Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

            I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

            This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

            Bready or Not: Cinnamon Pie Crust

            This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
            Course: Breakfast, Dessert
            Cuisine: American
            Keyword: pie
            Author: Beth Cato

            Equipment

            • food processor
            • pie plate
            • plastic wrap

            Ingredients

            • 1 1/2 cups all-purpose flour
            • 1 1/2 Tablespoons white sugar
            • 1 teaspoon kosher salt
            • 1 1/2 teaspoons ground cinnamon
            • 1/2 cup unsalted butter 1 stick, cold, cut into chunks
            • 3 Tablespoons ice water plus more if needed

            Instructions

            • In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
            • Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

            OM NOM NOM!

              Bready or Not: Honey Oat Pie

              This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
              Course: Breakfast, Dessert, Snack
              Cuisine: American, irish
              Keyword: alcohol, oats, pie
              Author: Beth Cato

              Equipment

              • pie plate
              • parchment paper
              • pie weights

              Ingredients

              • single-layer pie crust
              • 1 1/3 cups old-fashioned oats also called rolled oats
              • 2/3 cup brown sugar packed
              • 1 1/4 teaspoons kosher salt
              • 1/4 teaspoon ground ginger
              • 1/8 teaspoon ground nutmeg
              • 1/2 cup light corn syrup
              • 6 Tablespoons unsalted butter melted
              • 1/3 cup honey
              • 1 1/2 Tablespoons Irish whiskey such as Jameson
              • 2 teaspoons vanilla extract
              • 4 large eggs room temperature

              Instructions

              • Preheat oven at 400-degrees

              Prepare pie crust

              • Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
              • Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
              • Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
              • Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

              Prepare filling

              • Reduce oven temperature to 350-degrees.
              • Line a rimmed baking pan with parchment paper. Place oats in pan.
              • Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
              • Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
              • In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
              • Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
              • Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

              OM NOM NOM!

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