Breads & Rolls

Cheese Biscuits with Chipotle Butter
from the kitchen of Lindsay Delk
Makes 2 dozen biscuits
INGREDIENTS
6.25 oz pkg. all-purpose baking mix
6 oz pkg. cornbread mix
8 oz sour cream
1 cup (4 oz) shredded Cheddar cheese
1/3 cup buttermilk
1 tsp. fajita seasoning (optional)
Chipotle Butter
METHOD

Stir together first 5 ingredients, and, if desired, fajita seasoning. Drop by tablespoonfuls onto a lightly greased baking sheet. Bake at 400 for 10-12 minutes or until golden. Serve with Chipotle Butter.

Chipotle Butter:
1/2 cup butter, softened
2 tsp. chopped fresh parsley
1 canned chipotle pepper in adobo sauce, diced
2 tsp. adobo sauce from can
Stir together all ingredients.

Easy Pan Biscuits
from the kitchen of Lindsay Delk
Makes 20 biscuits
INGREDIENTS
2 cups Bisquick
1/2 cup sour cream
6 Tbsp. Sprite
3 Tbsp. butter, melted
METHOD

Stir together first 3 ingredients; lightly flour hands, and divide dough into 20 equal portions. Shape each portion into a ball, and place in a lightly greased 8-inch square baking pan. (Dough portions will touch.) Brush evenly with half of butter. Bake at 425 for 15 minutes or until golden brown. Brush evenly with remaining half of butter. Serve immediately.

Parmesan Pepper Pull-Apart Bread
from the kitchen of Lindsay Delk
INGREDIENTS
1/3 c. butter, melted
1 c. fresh Parmesan, grated
1-1 1/2 tsp. coarsely ground pepper
2 cloves garlic, minced
2 pkg. (11.3 oz. each) refrigerated dinner rolls
METHOD

Spray fluted pan with Pam. Combine cheese, pepper, and garlic. Cut dinner rolls into fourths. Dip rolls in butter then in cheese mixture. Arrange in pan. Bake at 375 for 27-30 minutes or until deep golden brown.

Poppy Onion Loaf
from the kitchen of Lindsay Delk
1 loaf
INGREDIENTS
1/4 c. butter, melted
2 Tbsp. dried minced onion
1/2 Tbsp. poppy seeds
2 (12 oz.) cans buttermilk biscuits
METHOD

Stir together melted butter, onion, and poppy seeds. Separate biscuit, and dip each biscuit in butter mixture, turning to coat. Arrange biscuits, standing on edge, in a 9"x5" loaf pan, arranging in 2 rows. Bake at 350 for 30-40 minutes or until golden. Cool in pan 10 minutes.

Spoonbread
from the kitchen of Lindsay Delk
10-12 servings
INGREDIENTS
3 c. boiling water
2 c. plain cornmeal
2 tsp. salt
1/2 c. butter, cut up
2 c. milk
4 lg. eggs, lightly beaten
1 Tbsp. baking powder
METHOD

Pour water gradually over cornmeal, stirring until smooth. Add salt and butter, stirring. Let stand 10 minutes. Gradually stir in milk, eggs, and baking powder. Pour mixture into a lightly greased 9"x13" pan. Bake at 375 for 45-50 minutes or until lightly browned.

Fantastic Focaccia Bread
from the kitchen of Lindsay Delk
INGREDIENTS
10 oz pkg. refrigerated pizza crust
2 cloves garlic
2 oz fresh grated Parmesan cheese
8 oz grated mozzarella cheese
2 tsp. dried oregano
2 firm plum tomatoes
METHOD

Preheat oven to 375. Roll out pizza dough on cookie sheet. Spread garlic evenly over crust. Sprinkle with half of the Parmesan, half of the mozzarella, and 1 tsp. oregano. Thinly slice tomatoes and place in a single layer over cheese. Sprinkle with remaining Parmesan, mozzarella, and oregano. Bake 20-25 minutes or until golden brown and bubbly.

Garlic Cheese Biscuits
from the kitchen of Lindsay Delk
8 large biscuits
INGREDIENTS
4 c. biscuit mix
1 1/3 c. milk
1 c. grated cheddar
2/3 c. melted butter
1 sm. Pkg. Ranch salad dressing mix
2 1/2 tsp. garlic powder
2 tsp. dill weed
METHOD

Mix biscuit mix and milk. Add cheese. Drop onto greased cookie sheet and bake at 375 until slightly browned. Remove from oven and brush generously with a mixture of the remaining ingredients.