Breads

Breads

Cheese Biscuits - Better than Red Lobster's

Breakfast Bread

Mayonnaise Biscuits - Mickey Brook's

Pineapple Banana Nut Bread

Sour Cream Cornbread - Mom's (Marie Mathews)

Cheese Biscuits - Better than Red Lobster's

2 cups Bisquick Heart Smart

2/3 cup milk

1 cup sharp cheddar cheese (grated)

1/2 cup butter (melted)

1/4 teaspoon garlic salt

1/8 teaspoon dried dill weed

Stir Bisquick, milk and cheddar together until moist. Drop by spoonfuls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic together and brush on hot rolls. Sprinkle tops with dill weed.

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Breakfast Bread

1 Small Onion (diced)

1 Small Bell Pepper (diced)

1/2 Cup Margarine or Butter

1/2 Lb. Bacon

2 Cans Buttermilk Biscuits

1/4 Cup Parmesan Cheese (grated)

Morton's Natures Season to Taste

Saute onion and bell pepper in butter. Cook, drain and crumble bacon. Quarter biscuits. Place all ingredients in a large bowl. Stir until mixed and coted. Place in a greased bundt pan. Bake at 400 for 20-25 minutes. Serve warm. Break off hunks.

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Mayonnaise Biscuits - Mickey Brook's

Deep Springs Baptist Church, Dandridge, TN)

2 cups self-rising flour

2 tablespoons mayonnaise

1 cup milk

Mix well. Drop by large spoonful on baking sheet. Bake at 450˚ F for about 15-20 minutes.

Pineapple Banana Nut Bread

1/2 cup sugar

2 cups self rising flour

1/2 cup chopped pecans

1 small can drained crushed pineapple

1 cup mashed bananas

1/4 cup oil

1 egg

Sift sugar and flour together. Stir in pecans. Set aside.

Stir pineapple, bananas, oil and egg together then add to dry ingredients, stirring well. Pour into a greased loaf pan. Bake at 425º for 55-60 minutes.

Mom’s Sour Cream Cornbread

2 eggs

1 cup self-rising cornmeal

½ cup vegetable oil

½ can cream-style corn

1 cup sour cream

Mix all ingredients thoroughly (by hand). Pour in greased medium-size skill. Bake at 450˚ F for 30-35 minutes, until brown. Check center with toothpick until toothpick comes out clean.