Butter Dip Biscuits

http://www.thecountrycook.net/2012/02/butter-dip-biscuits.html
There's step by step picture on the link.

Ingredients:
1 stick (1/2 cup) unsalted butter (see notes below)
2 1/2 cups all-purpose flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt
1 3/4 cup buttermilk (see notes below)

Directions:
Preheat oven to 450F degrees.

Spray an 8-inch square baking dish with nonstick cooking spray.

In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in), melt stick of butter in the microwave.

In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk.  Stir until a loose dough forms. Dough will be sticky.

Press biscuit dough into baking dish (right on top of the melted butter).
It is easiest to spread it out with your hands.

Take a sharp knife and cut the biscuit dough into 9 squares before baking.
Bake for about 20-25 minutes, rotating once during baking.

If you notice that some of the butter that is coming up to the top is getting brown, just take a paper towel and dab around the edges a bit.

Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Cook’s Note:  
I really recommend only using buttermilk with these but if all you have on hand is regular milk then you can use that (just not skim milk, that stuff is far too watery).  Keep in mind though that when you use regular milk, you'll have to cut back on the amount you use because regular milk is much thinner than buttermilk. You may need to use about 1 1/4 cups - 1 1/2 cups (start with less, you can always add more in). The buttermilk adds such great flavor to these biscuits so if you can get your hands on some, definitely give it a try. Also, if you use salted butter, make sure you leave out the additional salt that is added to the dough.

Garlic Cheesy Bread

every thing from: http://www.ohsweetbasil.com/2013/03/garlic-cheesy-bread-giveaway.html

This looks so chewy and warm. I want some.

Ingredients:

The Dough
2-3/4 cups lukewarm water
1 1/2 tablespoon Instant Yeast
1 1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

Cheese Bread
4 Tablespoons Butter, unsalted
3 Tablespoons Olive Oil
1 1/2-2 Teaspoons Garlic Salt
4 Cups Italian Cheese Blend, shredded cheese

Instructions:

For the Dough
In the bowl of your standing mixer, fitted with the dough hook attachment, mix the yeast, salt, sugar, and olive oil with the water.
Slowly add the flour without kneading.Transfer dough to large bowl. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though though not only is it easier to handle when cold, but I think it also produces a better crust. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

For the Cheese Bread
Heat the oven to 500 degrees. Place the cast iron pizza pan or pizza stone (unless you are using a metal pizza pan) in the oven to heat up.
Melt the butter in a small dish. Add the olive oil and garlic salt and stir to combine.
Roll out the pizza dough on a floured sheet of wax or parchment paper (we actually do the ol' toss method which keeps our dough nice and airy) and brush with the butter, garlic salt mixture. Top with cheese and slide the dough carefully onto the hot pizza pan and place right back in the oven. Bake for 5-10 minutes or until hot and bubbly.

Notes
I really do think that letting the cold dough rest in the fridge makes it easier to roll out and bubblier in the oven. Make the dough in the morning and let it rest all day and then make your cheesy bread!

Sweet Potato Fest Cont...

Sweet Potato Rice Donuts by BK

Her picture is awesome too, but I think an orange inside would be great too.

I would totally make think for my sweet potato day because I still have some uncook ones left but I don't have rice flour. I was so excited when I read the name too. :[

Ingredients
3/4 lb sweet potatoes, cooked and peeled
2 cups glutenous rice flour
1/3 cup all purpose flour
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon baking powder
1-1 1/3 cup hot milk
Oil for frying

For the cinnamon sugar:
1/2 cup granulated sugar
1 teaspoon cinnamon

Directions
Combine flours, sugar, baking powder, and salt in a large bowl.
Mash sweet potato and add to the flour mixture and rub together until the flours become fine crumbs.
Slowly add hot milk (1/4 cup of milk each time) to the mixture and mix together with a spoon first, then using hand bring the dough together to form a ball shape. The amount of milk depends on the moisture level of your potatoes. It should resemble the bread dough consistency.
Make them into 1" balls with the dough. Set aside and cover with a towel.
Heat oil in a wok or fryer over medium low temperature. Drop a few dough balls and start rolling with a metal utensil to brown them evenly, about 5 minutes. Make sure your oil is not too hot. About 145ºC is ideal temperature.
Transfer the donuts to a plate lined with paper towel to remove extra oil on the surface. Roll them in cinnamon sugar to coat evenly all over. Serve warm or at room temperature.

I remember I posted a orange ball too which I found it also had sweet potato in it but then again I don't have rice flour or palm sugar.