CHEDDAR BAY BISCUITS

From: https://www.simplyrecipes.com/copycat-red-lobster-cheddar-bay-biscuits-recipe-8422725

Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 12 servings
Yield 12 biscuits

If you don’t have salted butter, use unsalted and add an extra 1/4 teaspoon salt to the biscuits and the topping.

For the biscuits
2 cups (255g) all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons salted butter, chilled and cut into 1/2-inch pieces
1 cup whole buttermilk, chilled, plus more if needed
4 ounces sharp Cheddar cheese, shredded (about 1 cup)

For the topping
1/4 cup salted butter, melted
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning

Method
Preheat the oven to 400°F.
Line a large rimmed baking sheet with parchment.
Combine the dry ingredients:
In a medium bowl, stir together the flour, baking powder, sugar, garlic powder, baking soda, and salt.
Cut in the butter:
Add the cold butter and mash with a pastry cutter or fork until crumbly and the butter pieces are about the size of peas. Stir in the buttermilk and cheese until no dry pockets of flour remain, adding more buttermilk, 1 tablespoon at a time, as needed for the dough to come together.
Divide the dough and bake:
Drop 12 (1/4-cupfuls) of dough, about 1 1/2 inches apart, onto the prepared baking sheet.
Bake until lightly browned on top and around the edges, about 18 minutes. Remove from the oven and let cool about 5 minutes.

Make the topping:
While biscuits bake, stir together the melted butter, dried parsley, garlic powder, and Old Bay seasoning in a small bowl until combined. Brush the warm biscuits with the butter mixture and serve warm.

POTATO ROLLS - OH SWEET BASIL

from: https://ohsweetbasil.com/potato-rolls-recipe/

Prep Time: 2 hours    Cook Time: 15 minutes    Total Time: 2 hours 15 minutes

Servings: 32

Ingredients

3/4 Cup Sugar

1 1/2 Sticks Land O'Lakes Unsalted Butter 3/4 Cup

3 Cups Scalded Milk* instructions below

1 Cup Potato Flakes

1 Tablespoon Salt

4 Eggs

1 Tablespoon Instant Yeast or 2 Tablespoons Regular Yeast. We use instant.

7 Cups Flour

*1/3 cup additional butter softened

Instructions

Heat a medium sauce pan over medium heat and add the milk.

Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top.

Remove from heat and add the sugar, butter, potato flakes and salt.

Stir thoroughly and allow to cool to luke warm.

Add the yeast, stir and then add the eggs, stirring until they are mixed in.

Place the flour in a large bowl.

Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like a bread dough. It is a slightly sticky dough.

Cover the bowl with a towel or saran wrap.

Let dough rise for one hour.

Push down and divide dough into 2 parts. Roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Or divide into 4 and roll each piece in a circle, butter 2/4 circles and place the unbuttered on top of each one, creating two different buttered, sealed circles. Press down gently and cut into wedges. Starting at the fat end, tightly roll into crescent rolls. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size. Bake at 350 until golden brown, (14-20 min)

Notes

Butter can be replaced by butter flavored shortening if you're ever in a pinch. Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed. Bread making just takes practice. You may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get. The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway. These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.

Rolls will keep for up to 7 days in an airtight bag.

CHICKEN POT PIE WITH BISCUITS

Recipe from: https://kristineskitchenblog.com/chicken-pot-pie-with-biscuit-crumble-topping/

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 5

For the pot pie filling:

1/4 cup unsalted butter 4 tablespoons

1 yellow onion chopped (1 1/2 cups)

3 carrots chopped small (2 cups)

3 ribs celery chopped small

2 cloves garlic minced

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup flour

1 3/4 cups low sodium chicken broth

1 cup milk

2 cups shredded or chopped cooked chicken

1 cup frozen peas

For the biscuits:

2 cups flour I used 1 cup of all-purpose flour plus 1 cup of white whole wheat

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter cut into small cubes

3/4 cup whole milk plus more for brushing

Preheat oven to 425 degrees F.

Make the Filling

In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.

Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.

Stir in the broth and milk and cook, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. It will continue to thicken a little more as it bakes.

Turn off the heat and stir in the chicken and peas.

Make the Biscuits

Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.

Transfer the dough to a floured cutting board. Pat it down into a 3/4-inch thick round with your hands. Use a biscuit cutter or drinking glass to cut round biscuits.

Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven.

Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.

Carefully remove the pan from the oven as it will be very hot. Serve.

Notes

*You may use store-bought refrigerated biscuits to save time.

*If you do not have an oven-safe pan that can go from stove top to oven, you may prepare the filling on the stove and then transfer it to a casserole dish to bake in the oven.

PIZZA ROLL UPS

Recipe from: https://twomillionmiles.wordpress.com/2012/08/15/pizza-roll-ups/

8 Crescent Rolls
4 string cheese
About 32 pepperoni slices

Heat your oven according to the directions on the crescent roll package. {Mine was 375.}
Open each crescent roll and place 4 pepperoni slices on each. As you can see, I did two on top and two down the middle. Then tear a string cheese in half and place it at the top of the roll.
Then roll up the little babies! You don’t have to seal all the cracks this time. Then cook according to your crescent roll packages. Approx12 minutes.

Can dip in marinara or ranch.

CRESCENT ROLLS

Recipe from - Pinterest Blog

2 cups warm water
2/3 cup nonfat dry milk powder 

2 Tbsp dry yeast
1/4 cup sugar
2 tsp salt
1/2 cup butter
1 egg
4 1/2- 5 cup all-purpose flour

In a Kitchen aid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed. (You can switch your attachment to the dough hook at this point for easier mixing.)
Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed. You can add an additional 1/2 cup if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
Dough should be soft, not overly sticky, and not stiff.
Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.
Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.

CHICKEN ROLLS

4 chicken breast, boiled and cubed (or 2 large shredded canned chicken)
1 - 8 oz pkg cream cheese
1/2 square butter
2 pkgs crescent dinner rolls

Melt butter in sauce pan, then add cream cheese and chicken, stir well.
Spread on crescent rolls, and roll.
Bake at 375 for 10-13 minutes, or until golden brown.
Garnish with gravy, optional.

BACON CHEDDAR PINWHEELS

Recipe from: Pillsbury.com

1 can crescent dinner rolls (or crescent refrigerated seamless dough sheet)
2 tbsp ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked and crumbled
1/2 cup finely shredded cheddar cheese
1/4 cup chopped green onions

Preheat oven to 350. If using crescent rolls: unroll dough; separate into 2 long rectangles. Press each into 12x4 rectangle, firmly pressing perforations to seal. If using dough sheet: unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4 rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.