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Breads and Biscuits

Artisan Bread

Today I want to share a super simple bread recipe from It’s Always Autumn. There are only four ingredients and no kneading is required. All you need is flour, yeast, salt, and water! It’s crisp and chewy on the outside, but soft and delightful on the inside. Enjoy a slice or two alongside your favorite winter soup or by itself with butter and raw honey.

Ingredients

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp yeast
  • 1 1/2 cups warm water

Directions

In a large bowl, combine all of the ingredients and stir until the dough comes together into a cohesive ball. It will still be sticky, but that’s okay.

Cover the bowl and set aside for 8-24 hours at room temperature. When you’re ready to bake it, turn the dough onto a well floured surface, form it into a ball, and let rest for 30 minutes.

While the dough is resting, preheat the oven to 450° and place a baking dish with sides in the oven.

Remove the dish and grease with olive oil before placing the dough inside. Cover and bake for 30 minutes.

Remove the cover and continue baking for 10-15 minutes or until the top is golden brown. Enjoy!

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Buttermilk Chive Biscuits

For Easter today, I decided we needed some sort of bread item to go with scalloped potatoes and green bean casserole. The result was buttermilk chive biscuits! Believe it or not, they are actually very similar to my orange-raisin Irish soda bread. The only differences are that chives and lemon balm replace the orange and raisins and they are in biscuit form rather than a loaf. These are very versatile make a great savory side for practically any dish. Rosemary or thyme can also be used in place of chives or lemon balm.

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First, prepare a baking sheet with parchment paper or a silicone baking mat. Then, heat three tablespoons of water on the stove and preheat the oven to 375°F. When the water is ready, whisk it with one tablespoon of ground flax seed in a small bowl. It will have a gooey consistency because it will be the binding property of the biscuits in place of an egg.

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In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Cut in three tablespoons of cold butter and mix with a pastry blender or your hands. Personally, I’m not afraid to get my hands a little dirty because I like to have a feel of the dough so I know if I need to adjust anything.

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Add the buttermilk to the flax “egg” and give the mixture a good whisk. Add the wet ingredients to the dry ones and mix them until they are combined.

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Rinse the chives and lemon balm and chop them finely on a cutting board. Feel free to experiment with any other savory herbs you like such as rosemary or thyme.

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Fold the herbs into the dough until they are evenly dispersed.

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Using a small, greased measuring cup, scoop dough onto the baking sheet. I like using the silicone baking mats because they have size guidelines. Each biscuit should be roughly 1/4 cup of dough.

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When all the dough is used up, bake them for about 15 minutes ate 375°F. This recipe makes 10-12 small biscuits. Test them with a toothpick when they are getting slightly golden.

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Enjoy as a savory side for scalloped potatoes, green bean casserole, or any favorite dish!

Ingredients:

3 Tbs. hot water

1 Tbs. ground flax seed

2 cups whole wheat pastry flour

1 Tbs. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 Tbs. cold butter

3/4 cup buttermilk

Chives

Lemon balm

Directions:

  1. Prepare a baking sheet with parchment paper or a silicone baking mat.
  2. Heat three tablespoons of water on the stove and preheat the oven to 375°F.
  3. When the water is ready, whisk it with one tablespoon of ground flax seed in a small bowl. It will have a gooey consistency because it will be the binding property of the biscuits in place of an egg.
  4. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  5. Cut in three tablespoons of cold butter and mix with a pastry blender or your hands.
  6. Add the buttermilk to the flax “egg” and give the mixture a good whisk.
  7. Add the wet ingredients to the dry ones and mix them until they are combined.
  8. Rinse the chives and lemon balm and chop them finely on a cutting board. Feel free to experiment with any other savory herbs you like such as rosemary or thyme.
  9. Fold the herbs into the dough until they are evenly dispersed.
  10. Using a small, greased measuring cup, scoop dough onto the baking sheet. I like using the silicone baking mats because they have size guidelines. Each biscuit should be roughly 1/4 cup of dough.
  11. When all the dough is used up (there will be about 10-12 biscuits), bake them for about 15 minutes ate 375°F.  Test them with a toothpick when they are getting slightly golden.
  12. Enjoy!