Biga:

1/2 Teas. Active Dry Yeast

1 Cup Lukewarm water

2 Cups Unbleached, All−purpose Flour

Mix the yeast and water together, and then slowly start adding the

flour, mixing well. Cover with plastic wrap and let sit at room

temperature for up to 6 hours. Refrigerate overnight.

Bread:

2 Cups Warm Water (about 90 degrees F.)

1 Pkg. Active Dry Yeast

5−6 Cups All−purpose, Unbleached Flour

2 Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and mix well.

Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with

a wooden spoon (or mix with your hands) until everything is mixed. The dough

will be fairly wet and sticky at this point. Cover and let stand in a warm

spot for about 1 to 1 1/2 hours until doubled in volume.

Punch down the dough, folding it over on itself two or three times, cover

and let rise once more until doubled, about 1 hour. If you choose, you could

refrigerate your dough at this time and leave it overnight to prepare the

next day.

Turn out your dough onto a floured baking sheet, and without overworking it

too much shape into one large or two smaller round or oval shaped loaves,

using as much extra flour as needed to keep it from sticking. Slash across

the tops of the loaves with a serrated knife or razor just prior to baking.

Preheat the oven to 350 degrees F. and place a casserole dish with boiling

water on the lower oven rack. Bake your bread 30 minutes, turn the baking

sheet around, and reduce the heat to 300 degrees and bake for another 30−45

minutes. At this point your bread should be golden brown and should sound

hollow when you tap the bottom. Allow the bread to cool to room temperature

and serve.

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Williamsburg Biscuits

Incredients :
1/2 pound sharp Cheddar cheese
1/2 pound butter, softened
2 1/8 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon paprika
Confectioners\’ sugar

Procedure :
Cream the cheese (leave out overnight and cheese will cream like butter). Beat in butter. Add next 3 ingredients. Drop from small spoon. Bake at 450 degrees F for 7 to 8 minutes.

Sprinkle confectioners\’ sugar on wax paper. Place biscuits on paper and sprinkle with sugar. Serve hot. May be prepared several days in advance. Freezes well.

Yields 50 biscuits.

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Whipping Cream Biscuits

Incredients :
2 cups self-rising flour
2 teaspoons granulated sugar
1 cup whipping cream

Procedure :
Combine all the ingredients into a stiff dough. Knead the dough and roll out to about 3/8-inch thick. Cut out the biscuits and bake in a greased pan for 10 to 12 minutes at 450 degrees F.

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Velvet Cream Biscuits

Incredients :
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar
2 1/2 cups whipping cream
1/4 cup butter or margarine, melted

Procedure :
Combine first 4 ingredients; add whipping cream, stirring until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead 10 to 12 times.

Roll dough to 1/2-inch thickness. Cut with a 2-inch biscuit butter. Place on lightly greased baking sheets; brush with melted butter. Bake at 425 degrees F for 12 to 14 minutes.

Yields 2 1/2 dozen.

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Tomato Biscuits

Incredients :
3 cups all-purpose baking mix
1 (8 ounce) can Italian tomato sauce
1 cup shredded Cheddar cheese
1/4 cup milk
1 teaspoon granulated sugar

Procedure :
Preheat oven to 450 degrees F.

Combine and mix all ingredients in a large bowl. Turn on to surface dusted with baking mix; knead 10 times.

Roll or pat dough to 1/2-inch thick. Cut with 2-inch biscuit cutter. Place on ungreased baking sheet. Bake for 8 to 10 minutes until golden brown.

Serve with honey butter, made by combining 1/2 cup soft butter with 1/4 cup honey.

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Three Cheese Biscuits

Incredients :
2 1/4 cups Bisquick
1/2 cup milk
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey jack cheese
1 tablespoon butter, melted
Grated Parmesan cheese

Procedure :
Mix the Bisquick, milk, Cheddar and Monterey jack until stiff dough forms.Turn dough onto surface well dusted with Bisquick; gently roll in mix to coat. Shape into a ball; knead 10 times. Roll out 1/2-inch thick and cut with a 2-inch biscuit cutter dipped in Bisquick. Place on greased cookie sheet. Brush tops with melted butter and sprinkle with Parmesan cheese. Bake at 450 degrees F for 8-10 minutes or until biscuits are golden brown.

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Tangy Apricot Sugar Biscuits

Incredients :
2 tablespoons sweetened powdered lemonade-flavor drink mix
2 tablespoons granulated sugar
1 (10 ounce) can Hungry Jack� Refrigerated Flaky Biscuits
3 tablespoons butter or margarine, melted
30 miniature marshmallows (about 1/3 cup)
1/4 cup apricot preserves
2 tablespoons chopped nuts

Procedure :
Heat oven to 375 degrees F.

Grease 9-inch round cake or pie pan.

Combine lemonade mix and sugar. Separate dough into 10 biscuits. Dip 1 side of each biscuit in melted butter, then in sugar mixture. Place rolls sugar-side-up in prepared pan. Sprinkle remaining sugar over top of biscuits. With thumb, make imprint in center of each biscuit; fill each with 3 marshmallows.

Combine apricot preserves and nuts; spoon 1 teaspoonful over marshmallows on each roll. Bake at 375 degrees F for 17 to 24 minutes or until golden brown. Remove from pan immediately.

Makes 10 rolls.

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Sweet Potato Biscuits

Incredients :
1 cup all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
4 tablespoons solid shortening
1 cup cooked sweet potatoes, mashed
1/2 cup milk

Procedure :
Preheat oven to 400 degrees F.

Sift dry ingredients together. Cut in shortening. Add mashed potatoes. Add enough milk to make firm dough but not too stiff. Roll out on floured cutting board, then cut with biscuit cutter. Place in a greased biscuit pan and bake for 25 to 30 minutes until browned.

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Sweet Cinnamon Biscuits

Incredients :
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
3/4 cups granulated sugar
1 teaspoon cinnamon
1 cup milk (optional)

Procedure :
Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.

Preheat oven to 400 degrees F. Lightly grease a 9-inch round baking pan.

Spread butter over the dough. Combine the granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jellyroll fashion, starting from one long side. Pinch seam to seal.

Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven. Pour milk over the top if desired. Serve piping hot!

Serves 6.

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Sugar Cube Orange Biscuits

Incredients :
2 cups sifted self-rising flour
Grated rind of 1 orange
1/4 cup shortening
1/2 cup milk (or more)
18 to 20 small sugar cubes
1/4 cup fresh orange juice

Procedure :
Preheat oven to 425 degrees F.

Measure flour into a mixing bowl. Add orange rind. With a pastry blender or fork and knife, cut the shortening into flour until the texture resembles coarse meal. Add enough milk to form a soft dough. Turn out onto a floured surface and lightly knead until smooth. Pat or roll the dough to a thickness of 1/2 inch. Cut with a lightly floured 2-inch biscuit cutter and place rounds on an ungreased baking sheet. Dip the sugar cubes thoroughly in the orange juice and press a cube into the top of each biscuit. Bake for 10 to 12 minutes, until brown.

Serve hot.

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