SOUR CREAM AND ONION BISCUITS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 55m
Yield 8 to 12 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the flour, baking powder, salt and 2 tablespoons plus 1 1/2 teaspoons sugar in a large mixing bowl. Cut the butter into 1/2-tablespoon-size bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles a coarse meal. Make a well in the center of the flour and pour in all the heavy cream, sour cream and 2/3 cup plus 1 tablespoon half-and-half.
- Stir the dry ingredients into the cream, then add the chives and mix with a wooden spoon until the dough just begins to come together into a ball. Turn the dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. (Do not overwork the dough.)
- Using a rolling pin, roll the dough to a 1-inch thickness. Dip a 2 1/2-inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and re-rolled one more time.
- Place the biscuits on the prepared baking sheet, leaving about 1/4-inch between them.
- Brush the tops of the biscuits with the remaining tablespoon half-and-half, and sprinkle with the remaining tablespoon sugar.
- Bake until lightly browned on top and flaky in the center, about 20 minutes.
BONNIE'S SOUR CREAM AND ONION ROLLS
These Sour Cream Onion Rolls are light, tender and soft morsels of goodness. You can make dinner rolls or sandwich rolls with this recipe, your choice. No kneading required. Very easy to prepare. Enjoy! The photo is my own. Recipe adapted from my Dill and Onion bread recipe.
Provided by BonniE !
Categories Other Breads
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. EQUIPMENT: You will need a medium sized mixing bowl, thermometer, and an electric mixer.
- 2. DRY INGREDIENTS: Measure one cup of the flour and put into a medium sized mixing bowl. (you will not use all the flour) Add sugar, onion, salt, baking soda and yeast, stir to mix.
- 3. WET MIXTURE: Blend the cottage cheese, water, and sour cream in a blender until smooth. In a small saucpan, add the cottage cheese mixture and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
- 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. (When it gets thick, use your fingers) Use the same bowl you mixed it in. Cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
- 5. BAKING SHEET I use a insulated baking sheet with parchment for easy cleanup and best baking results.
- 6. (SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, and add as little flour as necessary. Turn out onto the bread board dusted with flour, and form into a long log with your hands. Cut it in half, then cut each half in half. Continue until you have 16 uniform pieces. Place on a parchment covered insulated baking sheet. Place in the pre-heated oven (350 degrees) and bake for about 18 to 20 minutes, depending on your oven. Remove the rolls from the oven and butter the tops. Enjoy!
- 7. Cook's Tip: These rolls brown very quickly, so keep an eye on them!
SOUR CREAM AND ONION-ONION RINGS
Steps:
- Heat 2 inches of oil in a Dutch oven to 370 degrees F.
- Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside.
- In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint.
- Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet.
- While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup.
HERBED ONION BAGELS
I create my delightful bagels by adapting several other recipes. I enjoy them spread with cream cheese or onion and chive cream cheese. -Pam Kaiser, Mansfield, Missouri
Provided by Taste of Home
Time 45m
Yield 9 bagels.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion in butter until tender. In bread machine pan, place the water, sour cream, onion mixture, 2 tablespoons sugar, 1-1/2 teaspoons salt, herbs, garlic, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Shape into 9 balls. Push thumb through centers to form a 1-1/2-in. hole. Place on parchment-lined baking sheets. Cover and let rest for 30 minutes, then refrigerate overnight., Let stand at room temperature for 30 minutes; flatten bagels slightly. In a non-aluminum Dutch oven, bring water to a boil with remaining sugar and salt. Drop bagels, 1 at a time, into water. Cook for 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels., Sprinkle 2 greased baking sheets with cornmeal; place bagels 2 in. apart on prepared pans. Bake at 425° until golden brown, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 195 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 415mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY SWEET ONIONS
Well coated with a tangy sour cream and celery seed dressing, these sweet-sour onions can sure dress up a juicy burger. My sister likes to serve them as a side salad when our family gets together in summer up at the lakes. -Ethel Lowey, Fort Frances, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.
Nutrition Facts : Calories 89 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 307mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
SOUR CREAM FAN ROLLS
I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah
Provided by Taste of Home
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 3-1/2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23x9-in. rectangle. Cut into 1-1/2-in. strips. Stack 5 strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Repeat with remaining strips. Cover and let rise until doubled, about 20 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 182 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
More about "bonnies sour cream and onion rolls recipes"
SOUR CREAM AND ONION BISCUITS RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (328)Author Molly BazServings 8
- Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper. Trim root ends from 8 scallions. Thinly slice crosswise (not on a diagonal); set aside.
- Melt 2 Tbsp. chilled unsalted butter by whatever method is easiest for you; set aside. Whisk 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1¾ tsp. baking powder, ½ tsp. baking soda, 1¼ tsp. sugar, and 2½ cups (313 g) all-purpose flour in a large bowl to combine.
- Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits. Add reserved scallions and toss to evenly distribute.
- Create a well in the center of mixture and add 1¼ cups sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. If your bowl is wide enough, fold dough over itself a couple of times inside it until it comes together.
SOUR CREAM ROLLS - MY BAKING ADDICTION
From mybakingaddiction.com
Reviews 22Category BreadServings 12Estimated Reading Time 6 mins
- Combine 1 cup flour, sugar, undissolved yeast and salt, onion salt, and dried green onions in a large mixer bowl.
- Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter.
- Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
PULL-APART SOUR CREAM AND CHIVE ROLLS RECIPE | BON APPéTIT
From bonappetit.com
EASY ONION ROLL REIPCE | A BAKER'S HOUSE
From abakershouse.com
SOFT ONION ROLL RECIPE (VIDEO INCLUDED) - COOKED BY JULIE
From cookedbyjulie.com
EASY SOUR CREAM AND ONION BISCUITS WITH FLUFFY, FLAKY …
From camillestyles.com
COOKIES & CREAM BROWNIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HERB & ONION ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
LAZY HOLUBTSI (LAZY CABBAGE ROLLS) RECIPE- CHEF'S PENCIL
From chefspencil.com
BON APPéTIT SOUR CREAM AND ONION BISCUITS RECIPES - LEAFY GREEN
From recipehomemade.com
RECIPE: SOUR CREAM & ONION DOUGHNUTS | KITCHN
From thekitchn.com
MOLLY MAKES SOUR CREAM AND ONION BISCUITS AT HOME
From bonappetit.com
FRENCH ONION BREAD - BAKE FROM SCRATCH
From bakefromscratch.com
SOUR CREAM AND ONION BISCUITS - SAVOR THE BEST
From savorthebest.com
BONNIES SOUR CREAM AND ONION ROLLS RECIPES- WIKIFOODHUB
From wikifoodhub.com
BONNIE'S SOUR CREAM AND ONION ROLLS - PINTEREST
From pinterest.com
BOURBON-CREAM CHEESE BROWNIES RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love