Classic Monkey Bread

Hmmmm.....sticky....gooey....sweet....oozing with caramel and cinnamon....the amazing, classic monkey bread.  If you've never tasted it, mannnnn are you missing out because it's unforgettable.  I don't know if you have tried my fluffernutter monkey bread, but this classic recipe is, in my opinion, even better.  I guess I can't really compare the two recipes because the fluffernutter one is bursting with my favorite combo: peanut butter and marshmallow fluff.  However, this recipe is a CLASSIC, and it's just so darn good.  Also, the leftovers store wonderfully in a resealable container; just reheat them and they will taste almost as good as they do straight from the oven(:  I wouldn't change anything about this recipe except to make MORE of it because it goes so quickly.  Once you start eating it, you just can't stop!  You just keep popping the bite-size pieces of heaven into your mouth! It's truly irresistible.

Yield: about 12 servings

Ingredients

1/2

cup granulated sugar

1

teaspoon cinnamon

2

cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2

cup chopped walnuts, if desired

1/2

cup raisins, if desired

1

cup firmly packed light brown sugar

3/4

cup butter, melted

Instructions:

• Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
• Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
• In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• Bake 26 to 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Cinnamon Raisin Glazed Biscuits

With the glaze....

My stomach is growling just thinking about these wonderful biscuits.  I made these a few days ago - without the cinnamon and glaze - and I was going to post them but I wanted to take them to the next level.  Both versions of these biscuits are absolutely perfect.  They're buttery, sweet, soft, fluffy, moist, full of juicy raisins and laced with a delicious cinnamon swirl.  The icing just takes them >above and beyond<.  If you prefer a less sweet biscuit, then you can omit the glaze...but if you're like me and have a major sweet tooth, then I definitely recommend it.  Also, if you're not a fan of cinnamon (I've never met anyone who isn't a fan of cinnamon, but who knows...), then feel free to omit that as well.  These biscuits without the glaze and cinnamon are more of a buttery, lightly sweet, tea biscuit, but are still incredible.  They taste best warm from the oven, but are still awesome at room temperature the next day.  Both versions are great for breakfast, dessert, or a snack.

Yield: 8 large biscuits

Ingredients:

• 1 cup raisins

• 1 cup hot water

• 3 1/4 cups all-purpose flour

• 6 tablespoons white sugar (1/4 cup plus 2 tablespoons)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 3/4 cup cold unsalted butter, cut into pieces

• 1 cup milk
• 1 tablespoon ground cinnamon

Glaze:

1/2 cup powdered sugar

1 tablespoon milk, or as needed

1/8 teaspoon vanilla extract

desired amount of cinnamon (I used about 1/4 teaspoon)

Directions:

1. Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain, pat dry, and set aside. Line a baking sheet with parchment paper.
2. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until just moistened. Add the drained raisins. Sprinkle the cinnamon over the dough, and fold in or swirl through with a knife until just blended (this does not need to be evenly distributed; since it can be a cinnamon swirl).  Shape biscuits with lightly floured hands or turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet.  Let rest at least 10 minutes.
3. Bake in the preheated oven until golden brown, about 15 minutes.
4. For glaze, combine all the glaze ingredients until desired consistency is reached and drizzle over hot biscuits.

Tenderest Buttermilk Biscuits

             

      

Mmmm....Who doesn't love a light, fluffy, buttery, melt-in-your-mouth biscuit?  Biscuits from Bojangles are one thing I can never get enough of.  Buttttt my biscuits are better.  Mmhmm..I went there.  My biscuits are better than Bojangles.  Don't believe me?  Try this recipe yourself. Who needs Bojangles when I can make fresh, delicious biscuits in just minutes in my own kitchen?? My biscuits are super soft, with just the right amount of flakiness and buttery goodness. Be sure to leave some big crumbles of butter; the  bigger the crumbs, the more flaky and tender the biscuit. These golden-brown pillows bake up tall, light, and tender.  They taste so amazing when you slather some butter and/or jam on them, or you could even use them for an incredible breakfast sandwich with egg and cheese and/or sausage/ham. However, if you do make a sandwich, they tend to fall apart a bit because they are so extremely tender.   I call it an egg and cheese sandwich mash.  I would alter this recipe to make a more sturdy biscuit for a sandwich, but they taste so incredibly delicious that I can't get myself to alter them. It's the taste that counts! I made these this year for the super bowl and served them with my Momma Buscemi's  Favorite Ribs (found here)...ohmyword.... Talk about the perfect, gameday comfort food.


Yield: about 6 large biscuits

Ingredients:

• 2 cups all-purpose flour (use a spoon to spoon this into a measuring cup.  Do NOT pack)
• 4 teaspoons baking powder
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup butter, preferably salted, cold (I recommend freezing the butter for at least 20 minutes)
• 1 egg
• 2/3 cup buttermilk
• 2 tablespoons melted butter, for brushing

Directions:

1. In a small bowl or food processor, combine the flour, baking powder, sugar and salt. Cut in shortening and butter (or pulse if using a food processor) until the mixture resembles coarse crumbs. If using food processor, transfer flour mixture to a large bowl. Beat egg with buttermilk in a separate, small bowl; stir into dry ingredients just until moistened.  Batter should be pretty wet (too wet to roll).
2. Use a medium-large ice cream scoop to scoop large balls of dough onto parchment paper or a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Brush with melted butter, and serve warm.

Cheddar Parmesan Biscuits

I made these biscuits last week as a last minute side with my mom's world famous chili, and they turned out phenomenal.  They pair so well with chili, especially on a cold winter night.  The butter mixture that you brush on them adds a little boost of flavor that really takes them over the top and incredibly flavorful.  They look very presentable too - definitely inviting - ...golden brown with little pieces of cheese showing that makes you just have to grab one!  They're slightly crusty on the inside, while buttery and moist on the inside. My mom says they are the best biscuits she's ever had, and has asked me to make them almost every night.  Now all she talks about is the most perfect meal: these biscuits, my lucky collard greens, and ribs.  Not gonna lie...that does sound like an amazing meal; talk about the ultimate comfort foods!  

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1 tablespoon dried minced onion
• 1/2 cup shredded Parmesan cheese
• 1 1/2 cups shredded sharp Cheddar cheese
• 6 tablespoons buttermilk (or until the batter comes together)
• 2 tablespoons butter, melted
• 1/4 teaspoon garlic salt

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
3. Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Combine melted butter and garlic salt in a small bowl, and brush on top of hot biscuits.  Serve warm.