1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour* 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) nonfat dry milk 1 teaspoon baking powder; 3/4 teaspoon salt; 1 teaspoon xanthan gum; 1 1/2 teaspoons instant yeast; 2 cups (227g) King Arthur Unbleached Self-Rising Flour; 4 ounces (113g) cheddar cheese, freshly grated or cut into 1/4" cubes* 1 teaspoon coarsely ground black pepper, optional; 1/4 cup (10g) chives, chopped, optional; 1 cup (227g) heavy cream We like Cabot Extra Sharp or Seriously Sharp. To make the filling:Process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender until finely chopped and well combined (but not pasty). Make the dough, shape it into scones by your preferred method, but don't top with sugar; wrap well, and refrigerate overnight (or freeze). Alternatively, you can weave a lattice. Copyright Over the years, Cake Pan Cake has been one of King Arthur's most requested recipes. This plain vanilla scone is just waiting for your favorite add-ins; we happen to love a combination of dried cranberries and bittersweet chocolate chips. Dark, moist, delicious, and CHOCOLATE, this is truly a cake for all reasons, all seasons and for bakers (and their family and friends) everywhere. If you've made muffins, sprinkle their tops with sugar. To make apple cider glaze: Follow the maple glaze instructions, substituting boiled cider for the maple syrup, increasing the sugar by 1/4 cup, and omitting the maple flavor. When I put this recipe into a nutritional calculator, it came out to 1.5g net carbs per biscuit. Combine all the ingredients and mix and knead by hand, mixer, or bread machine to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine. Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Pat each piece of dough into a disk about 3/4" thick. King Arthur Baking Company, Inc. All rights reserved. Sprinkle atop rolled-out dough. 16 tablespoons (227g) unsalted butter, at room temperature, at least 65F; 2 cups (425g) dark brown sugar, packed; 1 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 1 teaspoon baking powder It's simple to substitute heavy cream for the butter and milk in this recipe. Once shaped, they can be baked immediately, or frozen for a later date. Dice the butter into 1/2" pieces, and cut into the mixture until you have flakes of butter the size of a dime. Once they're frozen, transfer them to a plastic bag and replace in the freezer. (Dough patted 3/4" thick will yield about 16 to 17 biscuits; pat the dough 1" thick, you'll get about a dozen.). Or lightly grease eight 4" x 1" paper baking cups. Sprinkle the filling over the dough, covering all but a 1/2 strip along one long side. Carefully separate pull the wedges away from the center to separate them just a bit; there should be about " space between them, at their outer edges. While traditional rugelach is most often based on raisins and walnuts, apple, apricot, and chocolate versions are common as well. To make the dough by hand: Toss the grated or cubed cheese with the flour. You'll find these variations in bakers tips, below: or create your own favorite filling. In addition, if you prefer a more buttery biscuit, substitute 1/4 cup butter for the 1/4 cup vegetable shortening. Bake the pie for 20 minutes, then reduce the oven temperature to 375F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). 3 tablespoons (42g) butter, melted, divided; 1/2 teaspoon King Arthur Pure Vanilla Extract; 1/16 teaspoon salt; 1 1/2 cups (170g) confectioners' sugar, sifted; 1 to 2 tablespoons (14g to 28g) milk, heavy cream, or buttermilk, enough to thin to desired consistency The softer the cream cheese is, the easier this will be to do. Working with one piece of dough at a time, place it on a generously floured surface. One of our favorite diner breakfasts has always been sausage gravy and biscuits. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around. Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. 2/3 cup (151g) milk, cold, whole preferred, 4 tablespoons (57g) unsalted butter, softened, 3 tablespoons (42g) butter, melted, divided, 1 1/2 cups (170g) confectioners' sugar, sifted, 1 to 2 tablespoons (14g to 28g) milk, heavy cream, or buttermilk, enough to thin to desired consistency. 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour or King Arthur Pastry Flour Blend; 1/3 cup (67g) granulated sugar; 3/4 teaspoon salt; 1 tablespoon (12g) baking powder; 8 tablespoons (113g) unsalted butter, cold; 1 cup to 2 cups (113g to 227g) chopped dried fruit, chocolate or other flavored chips, nuts, or a combination; 2 large eggs Store, well-wrapped, on the counter for 3 days. Facebook Instagram Pinterest Twitter YouTube LinkedIn. 3 tablespoons (42g) butter, melted, divided; 1/2 teaspoon King Arthur Pure Vanilla Extract; 1/16 teaspoon salt; 1 1/2 cups (170g) confectioners' sugar, sifted; 1 to 2 tablespoons (14g to 28g) milk, heavy cream, or buttermilk, enough to thin to desired consistency King Arthur Baking Company, Inc. All rights reserved. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. Press each gently into a disk. Stir in the boiled cider (or apple juice concentrate) and the vanilla. Starting with the filling-covered long side, roll the dough into a log. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a baking sheet; lining the baking sheet with parchment will help with cleanup. Sure, but keep in mind that refrigerated or frozen scones never bake up quite as tall and tender as ones baked immediately. 2022 Make the scone dough, reducing the milk or half-and-half by 2 tablespoons. With its flaky, buttery crust; tart-sweet apples, and wonderful cinnamon-y aroma, a slice of warm apple pie is the perfect end to any repast, from casual lunch to elegant dinner. 2022 For great results, pick a combination: see the details in our blog post, The very best pie apples. Copyright Transfer the disk to the prepared baking sheet. Mix together the dry ingredients. Beat together the oil, eggs, sugar, applesauce, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth. You can use any kind of milk, from skim right up through whipping cream. Run a rolling pin over the top once to even it out. Add them to the dry ingredients all at once, mixing quickly and gently for about 20 seconds until you have a soft dough.