Only 1 in every 5 of my attempts to bake from scratch comes out successful. That’s up from 1 out of 6 a few years ago, but still not anything to brag about. So, the more I can use my bread machine, the better. And it’s even better when what I make comes out fantastic, like these southern biscuits. They have a great buttery flavor, light texture and smell absolutely divine. Now, they aren’t super light and flaky like dough you’d make by hand (if you weren’t me that is) but they are a great substitute for those biscuits you get in a tube, that’s for sure!
You can substitute maple syrup for the honey and end up with the perfect biscuit for a sausage breakfast sandwich. And of course, bread machine southern biscuits are perfect for the best thing ever made, deep fried biscuits. Oh yes!
Slather these bad boys with some bacon jam and you’ll be in for a real treat!
Bread Machine Southern Biscuits
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 10 -14 biscuits
- 2/3 cup milk
- 2 large eggs lightly beaten
- 1/3 cup unsalted butter softened
- 1 tablespoon honey
- 1 1/4 teaspoons salt
- 3 1/2 cups all-purpose flour
- 3 teaspoons yeast
Place in the ingredients into your bread machine in the order suggested by the manufacturer. For mine, I begin with the wet ingredients and then add the dry.
Process on the dough cycle until done.
Remove dough from bread machine and roll out until 1/2" thick. Try to not over-work the dough.
Cut into desired sizes and transfer to a buttered sheet pan.
Let rise in a warm place until doubled, about an hour.
Preheat oven to 425 F.
Bake biscuits for 15 minutes or until lightly golden in color.
I’ve been using my bread machine more and more lately. I’ve had it for years, and probably like a lot of people’s bread makers, mine spends a lot of time in the back of the pantry sitting quietly. That’s kind of sad, because it makes great stuff, like this Italian herb bread from the bread machine. Now my loaves don’t always turn out perfect like the perfect loaves I can get at the locally-owned bakery shop. But they’re mighty darned good and they leave the house smelling delicious.
This Italian herb bread has a tremendous aroma and taste. It made for the perfect sandwich bread. A nice light crust and soft insides, but not so soft that it can’t hold up to a mound of sandwich meat and cheese.
Any leftover ends or less-than-perfect pieces of this Italian herb bread from the bread machine got turned into fantastic croutons. Great croutons. So good in fact that I wouldn’t hesitate to make a loaf just for croutons.
Also try my bread machine jalapeno cheese bread and my garlic herb pepperoni bread.
Italian Herb Bread from the Bread Machine
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 1 loaf
- 10-12 ounces lukewarm water
- 1 teaspoon Kosher salt
- 2 tablespoons vegetable oil
- 3 1/2 cups bread flour
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon dried parsley crushed
- 2 teaspoons sugar
- 2 teaspoons dried onion flake
- 1/2 teaspoon dried basil crushed
- 1/2 teaspoon garlic powder
- 2 teaspoons active dry yeat
Add ingredients to your bread machine in the order listed (check with your bread machine maker if it requires a different order for the dry and wet ingredients).
Select the French bread setting and start the bread cycle.
Let cool slightly after baking before slicing.
I woke up one morning and said “That’s it. I am not ignoring my bread machine any longer”. Like a lot of folks, I keep my bread machine at the back of the pantry. Way in the back. Well, no more. I’ve been using it to make fantastic po boy bread dough and since Anita requested French toast, I also made a great loaf of bread machine brioche bread. My first time. And yeah, though it’s not like I worked the dough by hand, it still feels homemade and boy, was the French toast out of this world!This bread machine brioche is so soft and eggy inside. The crust is thin but a little crunchy. It holds up well for making French toast.
The key to this bread is determining when to add the butter. You’ll be adding 8 tablespoons (a stick), one tablespoon at a time at 1 minute intervals, during the last kneading cycle. For our bread maker the second (last) kneed cycle ends 35 minutes after starting the machine. That means I add the first tablespoon of butter after 27 minutes. You’ll want to consult your bread machine manual to know when the kneading cycle ends.
Bread Machine Brioche
Follow the measurement amounts exactly to get the proper texture.
Prep Time 5 minutes
Cook Time 2 hours 50 minutes
Total Time 2 hours 55 minutes
Servings 1 loaf
- 1/4 cup plus 2 tablespoons lukewarm water
- 2 whole eggs plus 1 egg yolk lightly whisked
- 3/4 teaspoon salt
- 1 3/4 cups plus 2 tablespoons bread flour
- 3 tablespoons sugar
- 1 3/4 teaspoons active dry yeast
- 8 tablespoons unsalted butter cut into tablespoon-sized pats, softened
Add all ingredients except for the softened butter to the bread machine in the order specified by your bread machine maker. I have listed the ingredients in the order for my older model Regal bread maker.
Set your bread machine to 'sweet' or 'regular' if yours doesn't have a 'sweet' setting and begin processing.
minutes before the second kneed cycle is completed start adding the butter, 1 tablespoon at a time, 1 minute between adding each one. NOTE: My bread machine book has a chart showing the various cycle times. For mine, making sweet bread, the 2nd kneed begins after 15 minutes and last 20 minuets. So, I began adding the butter 27 minutes (15 minutes + 20 minutes - 8 minutes) after starting the bread.
Let machine finish and then open the top. Let the bread cool 20 minutes before removing to slice.