EASY MUFFINS, BISCUITS, ROLLS MAKE ANY MEAL BETTER
When the weather roller-coasters as it has this season, with temperatures varying as much as 30 deg. in as many hours, a mug or plate of hot soup is often more welcome and satisfying than a sandwich or entrée platter. And nothing pairs better with any hot liquid than fresh baked goods.
I like variety with different meals but I don’t want to buy products yielding large amounts, requiring an ingredient investment, and then having to deal with leftovers. This means I have to make the baked goods myself, and I want them to be easy and fast. Finally, and this will hit home with those who have done any baking recently, I need them to be affordable. The regular price of baking supplies has really gone up this year. I don’t want recipes that are time consuming or call for special ingredients. I look for recipes that depend on pantry staples but whose taste can be varied with optional add-ins. Sounds like a tall order? Not really. I had 3 stand-byes already, and with very little research, found more.
Actually, in reviewing my posts recently, I was surprised to find I’d discussed non-dessert baked accompaniments so seldom. On Jan. 14, 2014, I wrote about all types of muffins. On March 14, 2019, I wrote about biscuits and on May 25, 2016 I discussed using commercial, frozen bread dough to make everything from artesian loaves to cinnamon buns.
There are three categories of individual bake goods to serve with meals: muffins, rolls and biscuits. They’re quite different, though somewhat interchangeable as dinner accompaniments. Google defines them as follows: “While all are baked goods, muffins are typically considered cake-like and moist with a batter-based texture, biscuits are more bread-like with a flaky texture made from dough, and rolls are generally a type of bread, often shaped into rounds, with a more developed gluten structure than muffins or biscuits; muffins are usually sweeter, while biscuits and rolls can be savory or sweet depending on the recipe.”
Muffins, cake-like texture must be baked in a mold to gain form and depends on eggs for leavening. Rolls, a bread, start with kneaded dough, which formed into free-standing shapes, uses yeast to rise.
Biscuits, however, are in a class by themselves, between muffins and rolls both in texture and composition. Although, they are based on batters, they can be baked either in molds or dropped by spoon-fulls onto cookie sheets, as well as altered into dough, allowing them to be rolled and cut. Only biscuits rely on baking powder to expand rather than eggs or yeast. Moreover, they are quickly made, simply needing a spoon to stir the batter, often consisting of just 3 ingredients and they bake in few minutes. It takes little time or effort to serve them fresh. Some recipes below, labeled ’rolls’ due to their appearance, are still biscuits, since they rely on self-rising flour for livening. Rolls, as stated above, are made from a yeast based dough, which has been kneaded and pressed into free-standing shapes before baking.
Popovers are an exception, a muffin in composition without the texture. They’re reputed to be so darned difficult they scare people, and this recipe is so quick and easy, I couldn’t resist sharing it. Baking Powder Biscuits exemplify how the batter can be turned into dough, rolled and cut. Scones are made as dough, but the ingredients are muffin, not biscuit. It just shows the range of the category.
To emphasize how easy it is to serve fresh baked goods, most of the biscuits as well as several other recipes below have only 3 ingredients. Although these recipes are basically standard in most cookbooks, my main source was The Best of Cooking with 3 Ingredients by Ruthie Wornall, because she had them so well organized. I also used the antique classic The Settlement Cookbook and my Some Saint Patrick’s Day Recipes and my Baking Basics and Options.
To make the recipes even simpler, although all are DIY, only some are ‘from scratch’. I freely base many on commercial products, and when necessary, give directions to create substitutions, as with self-rising flour. So bake with confidence and enjoy….
RECIPES
Muffins – I love the 6 muffin mixes. I normally keep several because they’re so quick and handy and use ingredients I always have. I can make these items whenever I want altering the flavor to compliment the meal being served. I make them according to package directions, but bake in a metal ice cube tray or the bottom of a loaf pan. It’s easier and the more rustic appearance of its presentation cut in squares, rather than as muffins, is appealing, plus, I get 12 pieces, as opposed to the 6 muffins.
I add dried fruits, raisons, cranberries, chopped apricots or nuts to the bran and plain mixes. To the corn muffins I like to add chopped peppers, onions and/or sundried tomatoes. I top the fruit and plain flavors with sprinkled sugar and cinnamon, the filled corn mix with paprika or maybe a little grated Parmesan.
For those interested, I’m adding the most classic, popular muffin recipe….
Twin Mountain Muffins: Yield 12 muffins—From-https://www.food.com/recipe/twin-mountain-muffins-265124
1 7⁄8 cups flour (1 3/4 c plus 2 T)
1 tablespoon baking powder
1⁄2 teaspoon salt
2 1⁄2 tablespoons sugar
1 -2 eggs
1 cup milk
1⁄4 cup butter, melted
Preheat oven to 400* F. Grease a 12-cup muffin tin, or line with paper liners. Sift together flour, baking powder, salt, and sugar. In a second bowl, mix together egg(s), milk, and melted butter. Pour egg mixture over dry ingredients and stir just enough to dampen flour (should be lumpy, not smooth).
Spoon into muffin cups, filling each about 2/3 full. Bake at 400* F for 15 minutes or until golden (adding fruit may increase time).
Quick Popovers: Yield 8
2 eggs
1 cup flour
1 cup milk
Combine ingredients and mix well. Fill greased custard cups or popover tins* ¾ full. Place in a cold oven and bake at 450 deg.30 min. DON’T PEEK or they won’t rise!
*NOTE: Regular muffin tin cups aren’t deep enough to allow the dough to rise to the point of forming the large central air bubble which is the hallmark of popovers. They will still be good but they won’t have the hollow center or be so light.
Biscuits– Bisquick and Jiffy or self-rising flour. Substitutes for both can be easily made from pantry staples. Here are the formulas:
1)Biscuit mix=1 cup sifted flour+1 ½ tsp. baking powder +1/4 tsp. salt + 1 Tbs. melted butter or oil
OR Per cup flour:
¼ tsp. cream of tartar
1/8 tsp. baking soda
¼ cup non-fat dry milk
¼ cup shortening
Easiest mixed with a blender, but can be done by hand. Add shortening in 2 batches. Mix should be mealy. It’s recommended that this be made in batches of at least 4 cups, better still 8 cups simply staples. Here are the formulas:
1)Biscuit mix=1 cup sifted flour+1 ½ tsp. baking powder +1/4 tsp. salt + 1 Tbs. melted butter or oil
2)Self-Rising flour=Same as biscuit mix minus the shortening
Drop Biscuits: Yields 6 biscuits. Multiply or divide amounts for desired quantity
1 cups flour—–SEE NOTE
2 Tbs. baking powder
1/8 tsp salt
1 ¼ Tbs. shortening
½ cup milk—buttermilk is an option
1 Tbs. sugar – optional (I always add it in)
Work shortening into dry ingredients, add milk all at once. Stir until just incorporated. Drop by rounded spoonfuls onto a greased baking sheet spacing at least 1” apart. Top with sprinkled sugar and cinnamon. Bake in a PREHEATED 450 deg. oven for 12-15 mins.
NOTE: The 1st 3 ingredients can be replaced by 1 1/8 cups self-rising flour
The first 4 ingredients can be replaced by a baking mix like Jiffy or Bisquick-See package for recipe.
*TIP: Try Crisco. It seems to bake-up lighter
** Using buttermilk increases flavor
*** Adding sugar and/or cinnamon, herbs and/or spices to taste to the batter and/or as a garnish tailors the biscuits to the meal and adds a personal touch
To make these into cut-out biscuits: Reduce liquid to 1/3 cup. Blend the shortening and sifted dry ingredients in a bowl. Make a well in the center and add liquid. Stir only until contents are moist, then turn out on a lightly floured board and knead about 20 sec. Pat or roll dough to ½ inch thick, cut into rounds, place on a sheet and bake in a preheated 45 deg. oven for and bake for 10-15 min. Yield is same as for Drop Biscuits..
Cheese Biscuits: Yield 8-12 biscuits
2 ¼ cups baking mix
2/3 cup milk
½ cup grated cheddar cheese
Options*
Mix ingredients to form soft dough. Beat 30 sec. adding more biscuit mix if dough is too sticky. Drop by rounded spoonfuls unto a greased baking sheet and bake in a 350 deg. preheated oven for 15 min. or until golden.
* These rolls are the same recipe as the famous Red Lobster Cheese Biscuits. To duplicate the restaurant ones – melt 4 Tbs. butter with ¼ tsp. garlic powder and brush the tops of the biscuits then sprinkle with dried parsley flakes before serving. NOTE-If intending to add the butter and parsley, spoon flatten the tops of the biscuits before baking
Onion Bread: This is from a LUNCH& BRUNCH Cookbook by Barbara Grunes. 12 slices
(1) 8 oz. package of refrigerator biscuits (I used a tube of Grands and pulled them to cover the pan)
4 Tbs. butter
1 lg. onion- sliced thin
1 egg
1 cup sour cream
½ tsp. salt
2 tsp poppy seeds
Arrange biscuits to cover the bottom of an ungreased 9”cake pan. In a small saucepan, melt butter and sauté onion until soft (This can also be done in a microwave. Depending on the oven it will take between 1 and 2 mins. loosely covered) Beat egg, sour cream and salt in a bowl. Cover biscuits with onion, then with egg mix and top with poppy seeds. Bake in a preheated 375 deg. oven for 30 mins. or until center is set. This is a show stopper. Pretty with a cake-like texture, is easy to make, and bakes exactly as directed.
Party Biscuits: Yield 12
1 cup flour
1 cup whipping cream
2 Tbs. sugar
Mix ingredients and pour into greased mini-muffin cups. Bake in a preheated 400 deg. oven for 10 min.
Mayonnaise Rolls: Yield 8
2 cups self-rising flour
1 cup milk
4 Tbs. mayonnaise
Combine ingredients and mix well. Pour into greased muffin tins and bake in a preheated 400 deg. oven 22 min. Can be garnished before baking with a sprinkling of dried herb of choice.
Sour Cream Rolls: Yield 12
1 cup self-rising flour
½ cup melted margarine
1 cup sour cream
Mix ingredients and pour into greased mini-muffin cups. Bake in a preheated 350 deg. oven for 15 min.
Clover Leaf Rolls: Yield 1 doz.
2 ¼ cups biscuit mix –divided
(1) 8 oz. tub sour cream
½ cup melted margarine
Combine 2 cups biscuit mix, sour cream and margarine and mix well. Sprinkle ¼cup biscuit mix on a sheet of waxed paper. Drop dough by level tablespoons onto paper and roll in mix to form 36 small, coated balls. Put 3 balls in each of 12 greased muffin cups. Bake in a preheated 350 deg. oven 15-20 min. or until golden.
Ice Cream Biscuits: Yield 10
2 cups self-rising flour
1 pint vanilla ice cream
2 ½ Tbs. melted butter or margarine+ for cups
Blend flour and Ice cream until moistened; batter will be lumpy. Fill 10 buttered muffin cups ¾ full and top each with a bit of melted butter. Bake in a preheated 350 deg. oven for 20 min.
Onion Drop Biscuits: Yield 10-12
2 cups biscuit mix
¼ cup milk
(1) 8 oz. tub French Onion Dip
Combine ingredients and mix to a soft dough. Drop by rounded mounds on a greased cookie sheet and bake in a preheated 350 deg. oven 10-12 min. until golden.
Scones: NOTE: The 1st 3 ingredients in both recipes can again be replaced by 2 ¼ cups self-rising flour.
Easy Scones: Yield 8
2 cups flour
1 Tbs. baking powder
¼ tsp. salt
½ cup butter or margarine softened
½ cup sugar
½ cup raisins, currents or craisins – optional
To sour milk, put one drop lemon juice or vinegar into regular milk and let sit for 15 min. or substitute buttermilk. Combine butter, sugar, salt and mix until well blended. Sift flour and baking powder and add alternately with milk to other ingredients with fruit if using. Stir as little as possible with quick strokes. Roll onto a floured board and pat into a ¾ inch circle. Put on a greased cookie sheet and cut into 8 wedges but leave the circle intact. Bake in a preheated 450 deg. oven for 15 min. Serve warm with butter.
Classic Scones: Yield 8
2 cups flour
4 tsp. baking powder
½ tsp. salt
2 tsp. sugar
4 Tbs. butter
2 eggs beaten-reserve 1 Tbs
½ cup cream (I use milk)
½ cup raisins or other chopped dried fruit –optional—Also optional are herbs or grated lemon or orange zest to taste.
Sift dry ingredients, cut in butter. Add well beaten eggs and cream. Toss dough on a floured board and roll then pat into a ¾ inch thick round on a greased baking sheet. Score into 8 wedges and brush the reserved egg, diluted with a bit of water, over the top. If you like sprinkle with sugar and cinnamon. Bake in a PREHEATED 425 deg. oven 15 mins.
Buns or Rolls
Hot Cross Buns
I loaf frozen bread dough
½ cup finely diced dried, candied fruit
3Tbs. chopped raisins
1 egg white or yolk-optional or ½ an egg
1 cup confectioners’ sugar
2 Tbs. hot water or milk
¼ tsp. vanilla
Thaw the dough and allow to rise as directed. Punch down and knead in the fruit and form into balls. Place in a pan and allow to rise again. Mix egg and spray or brush over tops and bake as directed. Cool in pan 30min. Mix sugar, water and vanilla until smooth and spoon or pipe in cross pattern over the tops. Cool and serve.
The Very Best Cinnamon Buns
1 lb. loaf frozen bread dough
2 Tbs. butter or margarine –melted
½ cup brown sugar
2 Tbs. cinnamon
½ cup raisins
6 Tbs. butter
½ cup brown sugar
½ cup chopped walnuts or pecans
After first rising, roll dough into an 18 X 14 inch rectangle. Leaving a ½ inch margin all around, brush with melted butter, sprinkle with sugar, cinnamon and raisins. Starting from a long side, roll up and leave seam side down while topping is mixed. Cream remaining sugar and butter and spread in the bottom of a 9X13 inch pan, sprinkle on the nuts. Cut dough roll into 1 inch slices, and place barely touching in the pan. Cover and allow to rise for 30+ min. until double in volume. Bake in a preheated 375 deg. oven for 25-20min. until golden. Let cool 3 min. and invert onto serving plate. Spoon over any topping still in pan.
Flatbread
Divide a 1 lb. loaf of bread dough into 4 portions and roll into balls. On a floured board, flatten them with your hand and roll into 8 inch rounds 1/8 inch thick. Place them on a lightly floured towel, cover with another and let rise 15 min. Put a rimmed baking sheet (jelly roll pan) upside down, in a preheated 500deg. oven for 5 min. Place one or two dough rounds on the top of the heated pan and cook 3-4 min. only until bread is swollen in the middle and a light tan color. Remove and wrap in a clean towel to cool. The swelling will disappear, but leave a pocket in the bread to form a pita.
