McCall's Sweet Sourdough Bread

Sweet White Chocolate Sourdough Bread

250 grams active STARTER

125 grams SUGAR (or 60 grams HONEY )

50 grams BUTTER (or LARD or OIL)

500 grams MILK

10 grams SALT

650 grams ALL PURPOSE or BREAD FLOUR

* WHITE CHOCOLATE CHIPS to taste approx 1 1/2 C (optional)

Mix starter and sugar in bowl.  Warm butter in a pan, add milk and salt when butter is melted. (about body temperature)  Mix starter/sugar mixture and milk/butter mixture together.  Add flour and stir until roughly combined.  Let sit for 20-30 minutes then knead until smooth.  Add extra flour if needed.  It should be a little sticky, but not gloppy.  Let rise until doubled.  (House temperatures vary, starters vary in activity - this could be between 6-12 hours. ) Add white chocolate chips and shape into 2 loaves.  Let rise until doubled again, about 2-3 hours.  Preheat oven to 400 degrees. Place in Dutch oven and bake with lid on for 30 minutes (rotate loaves halfway through), remove lid and reduce heat to 375 degrees.  Bake an additional 10 minutes.  Remove from oven and remove from Dutch oven to cool.

(McCall has also been experimenting breadmaking.  She has all the latest tools... and a delicious grandchild legacy of Jesse's sourdough starter!  Her version has become a requested favorite!)

 

 

Sourdough Rye Bread (don't let that deter you - It's a delicious loaf of Whole Wheat-ish bread)

360 grams BREAD FLOUR (2 3/4 C)

170 grams  RYE FLOUR (1 1/4 C)

395 grams MILK - warm (1 2/3 C)

100 grams SOURDOUGH STARTER (1/3 C)

21 grams HONEY (1 Tbsp)

15 grams SALT (2 tsp)

Mix all the ingredients in a bowl, form into a sticky ball.  Cover and let rest for 30 minutes.  Do the first "stretch & fold", cover and let rest.  (Google "stretch & fold" if you don't know what that is.)  Repeat this 3 more times with 30 minutes resting/rising in-between each.  Shape into a round each time.  After the final stretch, fold and shape place in a (cast iron loaf Dutch oven is my choice) loaf pan.  Grease it well or use parchment paper and sprinkle a little cornmeal on the bottom to keep the loaf from sticking to the pan or paper.  Cover and place in a warmish place to let rise for approximately 1 1/2 - 2 hours.  Preheat oven to 500 degrees.  With a razor blade or sharp knife cut an expansion slit along the length of the loaf.   Place COVERED Dutch oven (or equivalent) into the oven.  IMMEDIATELY reduce heat to 450 degrees.  Bake covered for 30 minutes.  Reduce heat to 350 degrees, remove cover and bake an additional 8-12 minutes.  Remove baked bread from Dutch oven and let cool for at least 20 minutes - 2 hours, before slicing for best results.

 (I joined the sourdough bandwagon!  I got my starter from JESSE!  I've shared it with McCALL!  She's shared it with others...  I've had a hate/hate relationship with bread and rolls.  I love homemade bread, I am a good cook.  I CANNOT make a loaf of bread or delicious fluffy rolls.  I try.  I've tried... I keep trying.  This is the 4th loaf of sourdough I've made over the past few months.  They have all been my best attempts at breadmaking, but there was room for improvement.  This loaf, was delicious!  The shape, the texture, the taste.  Absolutely could be sliced for sandwiches.  Maybe, just maybe I can bake bread.  Will I???  But I can.  Now to learn rolls!) 

ps. I included grams and cup measurements.  For some reason, bread is made by weight and I did use the weight measurements. (grams) However, if I am away from my kitchen scale, I also wanted the option to still make bread.

McGriddle Muffins

 

Makes 18 muffins:

4 Eggs (scrambled hard, seasoned to taste and crumbled small)

1 C Bacon Pieces (or 1 C cooked crumbled sausage)

1 C Sharp Cheddar Cheese (grated)

2 C Bisquik Baking Mix

1/4 t Salt

1 t Baking Powder

2 T Butter (melted)

1 1/2 C Milk

1/4 C Maple Syrup (also additional syrup for dipping!)

Prepare the eggs and set aside to cool slightly in a large bowl.  Add the bacon pieces to the eggs and mix well.  In a smaller bowl, combine the bisquik mix, salt and baking powder, mix until incorporated.  Add the milk, melted butter, maple syrup and mix well.  Pour the batter over the egg and bacon mixture.  Fold in the cheese.  Scoop into paper liners of your muffin tins.  Bake at 400 degrees for 12-15 minutes.  Cool slightly for easier removal from the paper liners.  Dip in maple syrup.

I liked these... Keep in mind, I LIKE McDonald's McGriddle breakfast sandwiches.  (although I ONLY like the McD's bacon version, not the sausage!) There's something about that Maple Syrup flavor mixed in with the egg, bacon and cheese that appeals to me.  So this was an internet find that I consider a WIN!  Of course, as usual, I read about 20 different versions of recipes and I internalized the info to create my own.  It was yummy!  at least I think so...(all of the recipes called for "just add water mix and used water... I don't like those mixes so I used Bisquik and Milk!)

Maple Cornmeal Banana Bread (Gluten Free Vegan... But Not Too Bad!)

1 1/2 C Oat Flour (oatmeal processed in the blender)
1 1/2 C Cornmeal
3 T Casava Flour (Tapioca or Corn Starch can be a substitute)
4-5 Very ripe Bananas (mashed)
3/4 C Maple Syrup
3/4 C Unsweetened Applesauce
3 Tbsp Almond Milk (or any Dairy Free Milk)
1 1/2 tsp Salt
1 1/2 t Baking Soda
1 1/2 t Baking Powder
*Optional Flax Seed or chopped nuts to sprinkle on top

Preheat oven to 325 degrees.  Combine all ingredients and mix well.  Spray two regular or 4 mini loaf pans with nonstick spray and divide batter evenly between the pans.  Bake 45-50 minutes.  Let cool before removing from pans.

(This could also be called Banana Cornbread...  I stand by my previous versions of banana bread. Banana Bread and Banana Bread Revisited... Banana Bread is NOT my favorite!  However, this is a different twist and as a bonus it is Gluten-free and Vegan!  I love cornbread and I like the texture of this bread.  If I am trying to be healthy... and it happens every once in awhile... I flip flop between healthy and straight up McDonald's 3X a day... but on a good day, this can be a yummy treat.  But it's definitely not a substitute for Raspberry bread Pudding.)

Brazilian Cheese Bread (Pao de Quiejo)

1 1/2 C Milk

1 cube Butter (or 1/2 C Olive Oil)

1 t Salt

2 C Cassava (or Tapioca) Flour

3/4 C Parmesan Cheese

3/4 C Sharp or Extra Sharp Cheddar Cheese

2 beaten Eggs

I'm sure you can do this without a kitchen aid or similar mixer... but I wouldn't recommend it.  You'll be mixing for days!  Preheat oven to 450 degrees, but turn it down to 350 degrees as soon as you place the bread in the oven.

Bring the milk, butter and salt to a gentle boil, stirring occasionally.  Remove from heat.  Place the Cassava flour in the mixer's bowl.  Add the hot milk mixture and carefully start the mixer.  Let mix for several minutes.  Beat in the eggs one at a time and continue mixing.  Add the cheeses. Ultimately the dough will have the consistency of a stretchy "play dough".  I used my cookie scoop to keep the amounts the same.  I rolled each piece of dough into a ball and placed them my pizza stone baking sheet.  28 small rolls.  Remember to reduce the heat to 350 degrees right after you place in oven.  Bake 20-25 minutes.  They don't really brown.  The outside is dry and the inside is "squishy".

(These are yummy little gluten free rolls.  I love them at Tucanos...  I will continue to work on this recipe, but they are pretty good as is.  I am definitely calling them a success!  I would like to explore and enhance the flavor with different cheeses.  I used and will continue to use the cheap Parmesan in the can.  It's grated so fine and gets mixed in well.  I loved the texture and color that shredded sharp cheddar added.)

Raspberry Bread Pudding... Just like Kneaders used to make! And Vanilla Cream Sauce

• 1 1/2 Loaves French Bread (day or two old or let it sit out for a few hours)
• 1 Quart Heavy Cream (that's 4 C)
• 3 C Sugar (That's not quite a QUART of sugar... )
• 2 Eggs
• 1 T Vanilla
• 2 1/2 C Frozen Raspberries
• 1/2 C Sugar (NOW we're almost at a quart of sugar...)
• 1/4 C Apple Juice

In a large bowl, combine cream, sugar, egg and vanilla. Stir until sugar is completely dissolved. Cut bread into 1 1/2 inch cubes.  Add to the cream mixture, let sit for about 30 minutes, stirring occasionally to completely saturate the bread cubes.

In another bowl, combine raspberries, sugar and apple juice, stirring until sugar is completely dissolved.  Spray a 9x13 glass casserole dish and layer 3/4 of bread mixture.  Spread the fruit mixture evenly over the bread, (I kind of gently poke it down in some places to spread it more thoroughly throughout the bread in the pan...)  Top with remaining bread mixture.  Bake 40-50 minutes at 375 degrees.  (be careful and put foil on the bottom of the oven or under pan... it has been known to bubble sticky deliciousness over the sides and create a definite un-delicious smelly baked on MESS in the oven!  Sharing that particular tip for a "friend"...)

While baking make the incredible Vanilla Cream Sauce...:

• 5 C Half and Half (divided)
• 1 1/2 C Sugar
• 2 T Cornstarch
• 2 Egg Yolks
• 1 T Butter
• 1 T Vanilla

In a sauce pan heat 4 C of the half and half till hot and bubbly. Don’t scorch. In a bowl combine the remaining 1 C of h and h and the cornstarch. Whisk until completely dissolved. Add the sugar and continue mixing until the sugar is also dissolved. Add in the egg yolks, mix well. Gradually add the cold milk/egg mixture to the hot milk in saucepan, whisking constantly. Heat until mixture starts to bubble snd thicken. Do not burn. Remove from heat snd stir in butter and vanilla.  Serve warm. (This is an alternate Vanilla Cream Sauce. It’s a very different taste and texture from the other sauce... I may like it even better!)

(So I had seen the RASPBERRY BREAD PUDDING at Kneaders for years and completely dismissed it because... hello!?  Bread Pudding!  Ewww.... I mean, vanilla pudding, chocolate fudge pudding, even tapioca pudding... but BREAD PUDDING!???  Until one day I heard 3 friends all agree that Kneaders Raspberry Bread Pudding was the best thing in the world.  Not just the best "bread pudding", but the best thing ever.  Well, I had to try it.  They may have been right.  So of course, my next step was to recreate this deliciousness and add it to my repertoire.  I refer to it as "Baked Raspberry French Toast to my family... because... BREAD PUDDING!...  As usual, I read and then put the best parts of several recipes together.  Then through trial and error, I make alterations.  This is the finished result of my research.  You're welcome!)

Banana Bread... Revisited

3/4 C Butter
1 C Brown Sugar
2 Eggs
1 tsp Vanilla
3 Mashed Bananas
1/2 C Sour Cream
1 1/2 C Flour
2 Tbsp Oat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda (dissolved in)
1/3 C Warm Milk

Cream butter and sugar.  Add eggs one at a time.  Add remaining wet ingredients.  Add dry ingredients.  Mix well.  Bake at 350 for 50 minutes.  Makes 1 large loaf or 4 mini loaves.

(I still DO NOT like banana bread... but my family still does.  A pintrest find.  I think I like this recipe better than the other one.  It's more moist.  I baked the 4 mini loaves for about 35 minutes and then inserted a toothpick.)

White Dinner Rolls...

2 2/3 C Whole Milk, divided
1/2 C + 1 Tbsp Sugar, divided
5 Tbsp Butter
2 tsp Salt
2 Pkgs Active Dry Yeast (4 1/2 tsp)
8-9 C All Purpose Flour
3 Eggs (beaten)

Combine 2 C milk, 1/2 C sugar, butter and salt in a medium saucepan.  Heat until butter melts.  Remove from heat and cool to lukewarm.  Dissolve yeast and 1 Tbsp sugar in 2/3 C WARM milk.  Let stand about 10 minutes until bubbly.  (If your yeast doesn't activate... repeat this step with fresh yeast!)

In a large mixing bowl, combine 3 C flour and milk mixture.  Beat on low about 30 seconds scraping sides of bowl constantly.  Add yeast mixture and beat on high for 3 minutes.  Add beaten eggs.  Add as much of the remaining flour as needed to make a soft dough.  Should come away from the bowl, but will stick to your fingers.  (Too much flour will make the rolls heavy and dense.)

Place dough in a large greased bowl and cover with a clean towel.  Let rise for about an hour.  Lightly punch down and divide dough in half.  On a floured surface, roll 1/2 of the dough into a rectangle.  With a pizza cutter, cut into 18 strips.  Roll each strip into a "ball".  I usually roll into a "snake" and tie a "knot" out of the dough.  Place each roll onto a greased sheet.  (Repeat with the other half of dough, makes 3 dozen rolls.)  Bake at 375 degrees for 10 minutes.

(I found this on the Internet and it was very easy to do, they tasted good too.  The rolls were HUGE... so I changed the equation from 2 dozen rolls to 3 dozen!)

Noah's Buttermilk Pancakes...

 

3 Cups Flour

2 tsp Baking Powder

1 tsp Baking Soda

 3 Tbsp Sugar

2 Eggs

3 Cups Buttermilk

1/4 Cup Melted Butter

 

Mix all the dry ingredients in a large bowl.  In a small bowl, mix all the wet ingredients.  Add the wet ingredients to the dry ingredients and mix well.  Cook on a greased griddle.  Delicious with our homemade Buttermilk Syrup... (Love visits from my cute nephew Noah!)

Strawberry Cream Cheese...

2  8 oz pkgs of Cream Cheese (softened)
1  C Strawberry Jam
1  tsp Vanilla

With an electric mixer, mix all ingredients together well.  Store in the refrigerator.

(I just made this up and it's AWESOME!)

Coconut Cream Bread...

 8 oz Cream Cheese

 1/2 C Butter

 1 1/2 C Sugar

 2 Eggs

 2 1/4 C Flour

 1 tsp Salt

 1 Tbsp Baking Powder

 1 C Coconut Milk

 1 tsp Vanilla

 2 Tbsp Shredded coconut (optional)

Combine cream cheese and butter, cream well.  Add sugar and beat until fluffy.  Add eggs, flour, baking powder, salt, milk and vanilla.  Mix well. Stir in coconut if wanted.  Spray 2 loaf pans or 6 mini loaf pans or 1 bundt pan.  Bake at 375 degrees for 50 minutes (large pans) or 35 minutes (small pans).  Or until toothpick comes out clean.  Cool in pan for 10 minutes and remove to wire rack to finish cooling. 

 

Variations:  Orange Cream Bread.  Substitute 1 C Orange Juice for Coconut milk. Orange Zest for shredded Coconut.   After 10 minutes of cooling, pour 1/4 C Orange juice over top of bread to soak in.  Or glaze with a light citrus glaze...

 

Oh my goodness... A Pintrest find, listed as Orange Cream Bread, I altered it to Coconut Cream. Next time I'll try a pineapple glaze for a "pina colada" twist.  1/4 C Pineapple Juice & 1 C Powdered Sugar. This is EASY & DELICIOUS.  Soooo good!

Hot Buttered Pretzels...

DOUGH:

2.5 Cups Flour

1 tsp Sugar

1/2 tsp Salt

2 1/2 tsp Instant Dry Yeast

1 Cup Lukewarm Water

TOPPING:

1/2 Cup Boiling Water

1 Tbsp Baking Soda

Sea Salt

3 Tbsp Melted Butter

Combine dough ingredients and mix until combined.  Knead dough for 5 minutes.  The dough should be soft and smooth, not sticky.  Lightly dust with flour and place in a gallon size ziploc bag.  Let rise for 30 minutes.  Preheat oven to 500 degrees.  Cut dough into 8 pieces and let rest for 5 minutes.  Whisk baking soda into boiling water.  Roll each piece of dough into a long rope and shape into a pretzel.  Dip each pretzel into the hot soda wash.  Place on greased baking sheet.  Sprinkle with coarse sea salt and let rest for 10 minutes.  Bake 9-10 minutes or until pretzels are golden brown.  Brush melted butter onto hot pretzels. 

(Another amazing PINTREST find by McCall... YUM!)

Banana Bread...

3 or 4 Ripe Bananas (smashed)
1/4 C. Melted Butter
1/2 C. Sugar
1/2 C. Brown Sugar
1 Egg (beaten)
1 tsp. Vanilla
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Ground Ginger
1 1/2 C. Flour

Using a wooden spoon, smash bananas and add melted butter. Add sugars, egg and vanilla. Mix well. Sprinkle baking soda, salt, nutmeg and ginger on top. Mix thoroughly! Add flour and mix some more! Place batter in a greased 4x8 loaf pan. Bake @ 350 degrees for 1 hour.

(I DO NOT LIKE Banana Bread, Sam-I-Am... but my family does!)

Artisan Bread...

White Chocolate Chip & Cranberry...

3 C. All Purpose Flour
1/2 tsp. Instant Yeast
1 1/2 tsp. Salt

Mix above ingredients. (If desired, add variations at this point...)

To 1 1/2 C. Cold Water add 1 Tbsp. Vinegar,

pour into flour mixture and stir ONLY until combined. Dough will be sticky. Cover bowl with plastic wrap and let the dough "rest" on the counter for 24 hours. After a 24 hour rest, place dough on a well floured work surface and sprinkle with a light dusting of flour. Instead of kneading... Fold the dough 7 or 8 times, flouring and stretching each time. Gather the edges of the dough to the center, sprinkle with flour...repeat. Place dough on a greased cookie sheet or stone. Cover and let rise until double in size. (about 2 hours) Place a pie tin full of water in the bottom of the oven, for moisture. Bake bread in preheated 425 degree oven for 20 minutes. Lightly cover loaf with a sheet of aluminum foil to prevent excessive browning. Bake an additional 15 minutes. Cool on wire rack. Makes a 1 1/2 lb. loaf.

Variations: Italian Garlic: 1 Tbsp. Italian Seasoning, 1 Tbsp. Parsley Flakes, 1/2 tsp. Garlic Powder, Dried Onion. Parmesan/Kalmata Olive: 1 1/2 C. grated Parmesan Cheese, 1/2 C. Pitted Kalmata Olives (halved). Seeded: 1 1/2 tsp. Fennel, 1 1/2 tsp. Poppy Seeds, 2 Tbsp. Sesame Seeds, 2 Tbsp. Flax, 2 Tbsp. Sunflower Seeds, 1 1/2 Tbsp. additional Water. White Chocolate Chip/ Cranberry: 1/2 C. White Chocolate Chips and 1/2 C. Dried Cranberries. Decrease water by 1 Tbsp. (PICTURED) YUMMY!!! Sourdough: Omit yeast and add 1/4 C. Sourdough Start to cold water. Rye/Pumpernickel: 1 1/2 Tbsp. whole Caraway Seeds plus 1 1/2 Tbsp. ground Caraway Seeds, 2 Tbsp. Dried Onion, 1 Tbsp. Baking Cocoa, replace 2 Tbsp. of flour with 2 Tbsp. Rye Flour.

Hot Pockets...

My Pepperoni Pizza Pockets...
McCall's Ham & Cheese Pockets...

Bread Dough (Rhodes Rolls)
Cheese
Fixings for inside...(pizza sauce, pepperoni, ham)
Butter to brush on the top

Calls made her own bread dough... (1 T. (or pkt) yeast, 1 t. sugar, 1/4 C. of warm water... let "grow" for 5-10 minutes, add 1/4 melted (but room temperature) butter, 3/4 C. warm water, 2 C. flour and 1 1/2 t. salt. Mix for 2 minutes, work in more flour ( 1/2 - 1 C. TOTAL additional) to make the dough smooth, but not sticky. Mix for about 10 minutes, add more flour if dough becomes sticky.) Place dough in a lightly oiled bowl, cover and let rise for about an hour. Punch down and let rise for an additional 1/2 hour.)

or my way... RHODES ROLLS! Done. Next step... Roll dough into 4" circles. Each pocket needs two circles. (2 Rhodes rolls circles!) Fill bottom circle with yummy stuff! Add CHEESE! Place second circle on top, seal edges with a fork. Brush top with melted butter. Let raise for 20-30 minutes. Preheat oven to 375 degrees. Bake approximately 13 minutes, until golden brown.

Our favorite flavors are 3 cheese & Ham (Grated Parmesan, Monterey Jack & Sharp Cheddar...Diced Ham) and Pepperoni Pizza.(Pizza sauce, Pepperoni, Mozzarella & Cheddar) We freeze these individually for quick, easy snacks!

Night Before French Toast...

3 Eggs

3 Cups Milk

2 Tbsp Sugar

3/4 tsp Salt

1 Tbsp Vanilla

1 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Nutmeg

1 Tbsp Oil

1 Loaf French Bread

Lightly spray a 9 x 13 casserole pan. Cut french bread into 1" cubes and arrange in pan. Whisk all remaining ingredients together until well blended. Pour over bread. Let sit overnight in refrigerator, or at least 1 hour. Bake at 350 degrees for 1 hour.

(This is another fantastic recipe that I got from Aunt Vi. It's easy to make and delicious. As usual, I played with the spices a bit.)

Stuffing...

1 Tbsp. Olive Oil
2 Cloves Garlic (pressed)
1 Large White Onion (diced)
2 C. Sliced Mushrooms (8 oz pkg.)
2 Stalks Celery (sliced)
4 C. Bread Cubes (I use an onion seasoned french bread)
1/2 C. Apple Cider
2 Eggs
1 14 oz. Can Chicken Broth
1 tsp. Rubbed Sage
1 tsp. Ground Thyme
4 C. Mrs. Cubbison's Herb Seasoned Cube Stuffing (10 oz. box)

(Several hours or the night before, cut french bread into small cubes and spread out on a cookie sheet to dry.)

In a large skillet heat oil and saute garlic, onion, mushrooms and celery until tender. In a large mixing bowl place dried bread cubes and pour apple cider over top. Mix well. In a small mixing bowl combine 2 eggs, chicken broth, sage and thyme. Whisk together until well blended. Add Mrs. Cubbison's stuffing to french bread cubes, mix. Pour wet mixture over the bread/stuffing and stir until evenly coated. Fold in vegetables. Lightly stuff turkey and roast. (Or place in a greased 9x13 pan and bake at 350* for 40 minutes.)

(Stuffing for my first solo Thanksgiving 11/27/08. If it was just me eating this I would add chopped apples, pears, dried cranberries and more celery.)

Grandma Norma's Cinnamon Rolls...

Put in bowl: 3 Tbsp. dry yeast, (add a little sugar) and 1 C. warm water. Set aside. In a large mixing bowl put: 5 C. quite warm water, add 3/4 C. sugar, 4 tsp. salt, 2 C. powdered milk, 3/4 C. oil, 3 eggs and at least 12 C. flour*. Mix well, then add yeast mixture. Mix again.** Let raise about 1 hour, roll out on floured board, butter and add your cinnamon/sugar mixture. Roll and cut into rolls. Raise again and bake at 375 for 20-25 minutes.

*you might need as much as 15 C. flour.

**Be sure to mix for 8-10 minutes.

(These are sooo good. But please, please leave out the nuts and raisins!!!)

Gingerbread with Lemon Sauce...

Gingerbread

1 1/3 C. Flour

1 Egg (slightly beaten)

1/2 C. Packed Brown Sugar

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

3/4 tsp. Cinnamon

1/2 tsp. Ginger

1/2 C. Shortening or Butter

1/2 C. Boiling Water

1/2 C. Molasses

Grease bottom only of 9" pan. In large bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger. Mix well add egg, butter, boiling water and molasses. Bake at 350 for 25-35 minutes.

Lemon Sauce

1 C. Sugar

2 Tbsp. Cornstarch

1/4 tsp. Salt

2 C. Boiling Water

4 Tbsp. Lemon Juice

2 tsp. Lemon Zest

Boil until clear and add 1/4 C. butter. Serve over warm gingerbread cake and top with fresh whipped cream.

(This is one of my FAVORITE holiday recipes! I didn't think I would like it, wow, was I wrong! Grandma Norma's recipe.)

Biscuits with Daddy...

2002

2005

3 C. Bisquick

3/4 C. Milk

Mix bisquick and milk together until a dough forms. Roll dough to 3/4 inch thick rectangle on a floured surface and cut into circles with a glass. Bake 9-11 minutes in a 450 degree oven.

(2 or 3 times a month, James makes his famous "Sunday Biscuits with Daddy"! mmm...)