Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (9 page)

prep time:
10 minutes
·
start to finish:
30 minutes
·
8 scones

• scones
  
• 1
  cup potato starch
  
• 2
  ⁄
  3
  cup tapioca flour
  
• 2
  ⁄
  3
  cup white rice flour
  
• 6
  tablespoons sugar
  
• 4
  teaspoons gluten-free baking powder
  
• 1
  teaspoon baking soda
  
• 1
  teaspoon ground cinnamon
  
• ½
  teaspoon salt
  
• 2
  eggs
  
• 2
  ⁄
  3
  cup melted ghee or coconut oil
  
• ¼
  cup gluten-free almond, rice, soy or regular milk
  
• 1
  teaspoon xanthan gum
  
• 1
  teaspoon guar gum
  
• topping
  
• 2
  tablespoons sugar
  
• 1
  teaspoon cinnamon
  

1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper; spray with cooking spray (without flour). In medium bowl, mix flours, 6 tablespoons sugar, the baking powder, baking soda, 1 teaspoon cinnamon and the salt.

2
In small bowl, beat eggs, melted ghee, milk and both gums with electric mixer until well blended. Add egg mixture to dry ingredients; beat with electric mixer on low speed until blended.

3
Coat work surface and hands with oil. Place dough on work surface; pat dough into round, about 1 inch thick. Cut into 8 wedges; place about 1 inch apart on cookie sheet. In small bowl, mix all topping ingredients; sprinkle over dough.

4
Bake 14 to 18 minutes or until set. Remove from cookie sheet to cooling rack. Serve warm.

1 Scone:
Calories 400 (Calories from Fat 180); Total Fat 20g (Saturated Fat 16g; Trans Fat 0g); Cholesterol 55mg; Sodium 570mg; Total Carbohydrate 54g (Dietary Fiber 1g); Protein 2g
Exchanges:
1½ Starch, 1 Fruit, 1 Other Carbohydrate, 3½ Fat
Carbohydrate Choices:
3½

chocolate scones:
Omit the cinnamon-sugar topping and stir ¼ cup miniature chocolate chips into the batter.

Jean Duane,
Alternative Cook
{
www.alternativecook.com
}

prep time:
10 minutes
·
start to finish:
25 minutes
·
6 scones

• 2½
  cups Bisquick Heart Smart
  ®
  mix
  
• 1
  cup shredded Parmesan cheese (4 oz)
  
• ¼
  cup chopped fresh chives
  
• 1
  egg
  
• 1
  cup fat-free plain yogurt (from 2-lb container)
  

1
Heat oven to 425°F. Lightly grease cookie sheet with shortening or cooking spray.

2
In large bowl, stir Bisquick mix, cheese and chives. In small bowl, beat egg and yogurt; add to dry ingredients, stirring just until moistened.

3
On lightly floured surface, knead dough lightly with floured hands 4 or 5 times. On cookie sheet, pat dough into 9-inch round. Using knife sprayed with cooking spray, cut dough into 6 wedges, but do not separate.

4
Bake 12 minutes or until lightly golden. Serve warm.

1 Scone:
Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 45mg; Sodium 770mg; Total Carbohydrate 38g (Dietary Fiber 0g); Protein 13g
Exchanges:
2 Starch, ½ Other Carbohydrate, 1 High-Fat Meat
Carbohydrate Choices:
2½

prep time:
20 minutes
·
start to finish:
45 minutes
·
8 scones

• 1¼
  cups white whole wheat flour
  
• 1
  cup cornmeal
  
• 1
  tablespoon sugar
  
• 2
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• ½
  cup cold butter, cut into 8 pieces
  
• ¼
  cup milk
  
• 1
  egg, beaten
  
• ¾
  cup shredded Cheddar cheese (3 oz)
  
• 1
  can (4.5 oz) chopped green chiles, undrained
  
• 2
  ⁄
  3
  cup crumbled crisply cooked bacon, if desired
  
• Honey, if desired
  

1
Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.

2
Place dough on lightly floured surface. Knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate.

3
Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; carefully separate wedges. Serve warm with honey.

1 Scone:
Calories 310 (Calories from Fat 150); Total Fat 17g (Saturated Fat 10g; Trans Fat 0.5g); Cholesterol 65mg; Sodium 510mg; Total Carbohydrate 33g (Dietary Fiber 2g); Protein 7g
Exchanges:
1 Starch, 1 Other Carbohydrate, ½ High-Fat Meat, 2½ Fat
Carbohydrate Choices:
2

Cheddar-Chiles Cornbread Scones

prep time:
15 minutes
·
start to finish:
40 minutes
·
12 scones

• 3
  tablespoons vegetable oil
  
• ¼
  cup chopped onion
  
• 1¾
  cups white whole wheat flour
  
• ½
  cup old-fashioned oats
  
• 2
  tablespoons sugar
  
• 1
  tablespoon poppy seed
  
• 3
  teaspoons baking powder
  
• 1
  teaspoon ground mustard
  
• ½
  teaspoon salt
  
• ½
  cup buttermilk
  
• ¼
  cup fat-free egg product
  
• 1
  tablespoon fat-free egg product
  

1
Heat oven to 400°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.

2
In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion to oil; cook 3 to 4 minutes, stirring frequently, until tender and just beginning to brown; remove from heat.

3
In large bowl, stir flour, oats, sugar, poppy seed, baking powder, mustard and salt; set aside. In small bowl, stir together buttermilk, ¼ cup egg product, the cooked onions and remaining 2 tablespoons oil. Add flour mixture to onion mixture all at once; stir just until moistened.

4
On lightly floured surface, knead dough 10 times. On cookie sheet, lightly roll or pat dough into 8-inch round about ¾ inch thick. With sharp knife dipped in additional flour, cut round into 12 wedges. Carefully pull wedges out about ½ inch to create small amount of space between each scone. Brush scones with 1 tablespoon egg product. Bake 15 to 18 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; cool 5 minutes. Serve warm.

1 Scone:
Calories 130 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
1

prep time:
15 minutes
·
start to finish:
30 minutes
·
12 biscuits

• biscuits
  
• 2
  cups Original Bisquick mix
  
• ¼
  cup butter, softened
  
• 2
  tablespoons granulated sugar
  
• 2
  ⁄
  3
  cup milk or half-and-half
  
• ¼
  cup preserves (any flavor)
  
• vanilla glaze
  
• 2
  ⁄
  3
  cup powdered sugar
  
• 2
  teaspoons water
  
• ¼
  teaspoon vanilla
  

1
Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray.

2
In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes. Onto cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.

3
Bake 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.

4
In small bowl, beat all glaze ingredients with spoon until smooth, stirring in additional water if necessary. Drizzle glaze over biscuits. Serve warm.

1 Biscuit:
Calories 170 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g; Trans Fat 1g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 2g
Exchanges:
½ Starch, 1½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
2

prep time:
15 minutes
·
start to finish:
35 minutes
·
8 rolls

• 3
  cups Original Bisquick mix
  
• 2
  ⁄
  3
  cup milk or water
  
• 2
  tablespoons sour cream
  
• 2
  tablespoons granulated sugar
  
• 1
  teaspoon grated orange peel
  
• 1
  cup seedless red raspberry jam
  
• 1
  cup powdered sugar
  
• 3
  tablespoons whipping cream
  

1
Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, milk, sour cream, granulated sugar and orange peel until soft dough forms.

2
On surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 16×12-inch rectangle, about ¼ inch thick. Spread
2
⁄
3
cup of the jam over dough to within 1 inch of edges. Starting with 12-inch side, roll up tightly. Pinch edges to seal. With sharp knife, cut dough into 8 slices. On cookie sheet, place slices cut side down.

3
Bake 15 to 16 minutes or until golden brown.

4
In small bowl, mix powdered sugar and whipping cream until smooth. In small microwavable bowl, microwave remaining
1
⁄
3
cup jam uncovered on High 10 to 20 seconds or until melted. Spoon melted jam on top of rolls. Drizzle glaze over jam. Serve warm.

1 Roll:
Calories 400 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g; Trans Fat 2g); Cholesterol 10mg; Sodium 490mg; Total Carbohydrate 76g (Dietary Fiber 1g); Protein 4g
Exchanges:
1½ Starch, 3½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
5

prep time:
10 minutes
·
start to finish:
35 minutes
·
24 biscuits

• 2½
  cups all-purpose flour
  
• 1
  tablespoon granulated sugar
  
• 1
  teaspoon baking powder
  
• ½
  teaspoon baking soda
  
• ½
  teaspoon salt
  
• 1
  ⁄
  3
  cup cold butter
  
• 1
  cup miniature semisweet chocolate chips
  
• ½
  cup chopped ripe banana (1 medium)
  
• 1
  cup buttermilk
  
• 2
  teaspoons turbinado sugar (raw sugar)
  

1
Heat oven to 400°F. Line 17×12-inch half-sheet pan with cooking parchment paper.

2
In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with whisk. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in chocolate chips and banana. Stir in buttermilk until dough leaves side of bowl.

3
Onto pan, drop dough by 2 tablespoonfuls about 1 inch apart. Sprinkle with turbinado sugar.

4
Bake 12 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm.

1 Biscuit:
Calories 120 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 10mg; Sodium 130mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 2g
Exchanges:
½ Starch, ½ Other Carbohydrate, 1 Fat
Carbohydrate Choices:
1