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Old 12-23-2010, 10:50 AM   #41
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Now I want sausage bread!! I may just buy a tube of Pillsbury pizza dough instead of homemade dough. It's not to bad in a pinch. Or Trader Joe's pizza dough.
One of the artisan bakeries here puts out pizza dough daily, $2.49...and worth it. Le Petit Outre, they have the best breads, Kalamata Olive Rolls...yum!
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Old 12-23-2010, 11:04 AM   #42
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One of the artisan bakeries here puts out pizza dough daily, $2.49...and worth it. Le Petit Outre, they have the best breads, Kalamata Olive Rolls...yum!
Oh Stop!! You're killing me!! LOL I need to think about Xmas eve and day prep not sausage bread!! LOL Maybe for New Years or the week leading up to.
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Old 12-23-2010, 11:10 AM   #43
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Oh Stop!! You're killing me!! LOL I need to think about Xmas eve and day prep not sausage bread!! LOL Maybe for New Years or the week leading up to.
Christmas Eve....Christmas Eve....get your Christmas Eve Baking done!
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Old 12-23-2010, 11:18 AM   #44
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Christmas Eve....Christmas Eve....get your Christmas Eve Baking done!
TeeHee
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Old 12-23-2010, 11:21 AM   #45
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TeeHee
I get to got to work and play on the computer...and write a lesson plan for a class I'm teaching the second week of January. I'd much rather be baking/cooking!
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Old 12-23-2010, 12:53 PM   #46
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I never made drop biscuits. Any TnT scratch recipes for drop biscuits. I don't buy Bisquik.

BTW I don't roll and cut biscuits because after the first roll and the more they are handled the tougher they get. I just push the dough into a rectangle and cut rectangle biscuits they taste the same but tender. One cutting with the bench scraper, no dirty cutters or rolling pin!


Here's my TNT garlic cheese biscuit recipe.

You can substitute all purpose flour for the hard and soft whole grain wheat.

You can just use regular butter instead of garlic butter and leave out the cheese.
Attached Files
File Type: pdf Garlic Cheese Biscuits.pdf (40.4 KB, 38 views)
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Old 12-23-2010, 09:55 PM   #47
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Originally Posted by msmofet View Post
I never made drop biscuits. Any TnT scratch recipes for drop biscuits. I don't buy Bisquik.

BTW I don't roll and cut biscuits because after the first roll and the more they are handled the tougher they get. I just push the dough into a rectangle and cut rectangle biscuits they taste the same but tender. One cutting with the bench scraper, no dirty cutters or rolling pin!



what a clever tip for cutting biscuits. i don't make drip biscuits, because i think they can to hard when baking, all those bumps .
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Old 12-23-2010, 10:03 PM   #48
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what a clever tip for cutting biscuits. i don't make drip biscuits, because i think they can to hard when baking, all those bumps .
Yup, those bumps can be hard. That's why I switched to "rolled" biscuits. I cut rectangles too. I think they are actually less work
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Old 12-23-2010, 11:54 PM   #49
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Decided I'm going to do some pastrami and swiss biscuits in the morning. That'll be a good eye-opener with a little dijon.
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Old 12-25-2010, 04:58 PM   #50
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I would think it will be to crumbly with biscuit dough. But I would be very interested in hearing how it turns out.

BTW I used Italian sweet fennel sausage. My aunt uses a combo of 2/3 sweet and 1/3 hot Italian sausage.
It is a bit crumbly, but not excessively so. The problem is that the dough is thicker, so the ratio of yum to bread isn't as high as in yours. We had to put butter on it

I won't be doing it again that way, but what's left will make a decent snack.

BTW, I cut half of it into slices before baking. The slices baked quicker and are a bit less crumbly, but the loaf seems to have more flavour.
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