homemade

Brioche Buns – my new favorite recipe for bread!

January 3, 2025 by Becky Spoon

Brioche Buns – The Ultimate Recipe for Homemade Bread Brioche Buns are my newfound passion when it comes to baking bread. The delectable blend of flavors and the impeccable texture make them an irresistible choice for any bread enthusiast. As I embark on my culinary journey, I am determined to prioritize the art of bread-making, for there is sheer joy in savoring a sandwich crafted with love on homemade white bread or indulging in the simple pleasure of warm, buttered brioche buns with a hint of jam. Join me in experiencing the true essence of freshly baked bread.

Brioche buns enhance the enjoyment of your burger or sandwich!. They possess a light, tender texture and are surprisingly easy to make, not to mention fast. I began crafting my own buns mainly due to the additives and flavorings found in store-bought options. Brioche buns are extremely rich in butter and incredibly soft, to the point where they are exceptionally delicate.

I have made Brioche buns before. When I ran across the recipe on Tiktok by @tastelessbaker I had to try it. This is his recipe that is a little different than my recipe. The recipe has a mixture incorporated into it called Tang Zhong. What is a Tang Zhong?

It is an Asian baking technique. It involves cooking a small amount of flour and liquid to create a paste that improves the texture of bread. I think it made a big difference. Its like a roux. On low heat you mix specified amounts of flour, water and milk. Cook the mixture on low heat to form a roux or paste., t to make a paste like substance that you then cool to use in the recipe.

what do you need to make these delicious buns?

Bread Flour
Instant dried yeast
water
milk
salt
sugar
egg
milk power
unsalted butter

how do you make these delicious buns?

Make the Tang Zhong and allow to come to room temperature
Add the flour, yeast, salt, sugar and milk powder to a bowl of a stand mixer and mix.
Then add tepid water
Add one egg at room temperature
Add the Tang Zhong
Mix and gradually add the soften butter
Knead with the dough hook for 5-10 minutes
Turn out on a clean surface and form into a ball
Place in a bowl and cover it to allow to double in size.
Follow the additional steps in the recipe to finish.

These are the flour choices that I use:

And this is the dry milk that I used in the recipe….I think any powdered milk will work, like Carnation.

What are some items I use in breadmaking:

https://amzn.to/41YoUXr

https://amzn.to/41XFXJ6

https://amzn.to/3DzXjBF

Need another dough recipe?

love my best dinner rolls! a must have for Thanksgiving

Here is the recipe! Enjoy!

Brioche Buns

Brioche Buns – The Ultimate Recipe for Homemade Bread Brioche Buns are my newfound passion when it comes to baking bread.

Print Recipe

CourseBread

CuisineAmerican

Keywordbread, bread making, brioche, brioche buns, delicious, King Arthur Flour, yeast

Servings rolls

Equipment

Stand Mixer
Large bowl for proofing your dough
Sheet Pans
Bench scraper
parchment paper
plastic wrap
clean thin cloth for the final rise

Ingredients

For the Tang Zhong

20 grams Bread Flour
30 ml water
60 grams milk

For the Dough

320 grams Bread flour (11.5% protein)
9 grams instant dried yeast
7 grams salt
25 grams white granulated sugar
1 large egg (room temp)
12 grams milk powder
45 grams softened unsalted butter at room temperature

Egg Wash

1 large egg
1 tbsp water

Optional

Melted butter for glazing
black or white sesame

Instructions

For the Tang Zhong

In a small pan over low heat add the the ingredients and form a roux or paste. Set aside and allow to cool.

For the Dough

Add the flour, yeast, salt, sugar and milk powder to a bowl of a stand mixer. With the dough hook in place turn the mixer on and just combine these ingredients. Add the tepid water, one egg, the Tang Zhong. With the mixer on low to medium add the butter and knead for 5-10 minutes.
Turn the dough out onto a clen surface and form into a ball. Place in a lightly oiled bowl and cover with plastic and allow to double in size.
After the first rise, punch the dough down, and turn out onto a floured surface. Flatten the dough out a little and cut into six pieces. Form each piece into a ball and place on a parchment lined baking sheet. Cover with a loose cloth and allow to double in size.
Gently brush each roll with your egg wash and add the sesame seeds if you desire. Completely optional.
Place into a preheated 375 oven and bake about 15 minutes. I used my convection so I lowered it 25 degrees.
Remove from the oven and use for your favorite burger!

better than ever, Homemade Biscuits.

July 31, 2021 by Becky Spoon

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I actually have a few Homemade Biscuit recipes on my blog, and here is a new one, I actually saw Jake Cohen make these on TikTok. He made a really big recipe with 5 cups of flour and a proud of butter! I know! A pound. But they were so gorgeous, I had to make them. I mean his were gorgeous; Mine? Not so much. But, they are to die for!

These biscuits are made the day before, cut into squares and frozen, Yes. When I saw Jake’s video I thought he said cook at 400 degrees. I think I heard that wrong because I believe after starting them out at 400 degrees, I didn’t get the lift on them. So, in the recipe I’ll suggest a cooking temperature of 425 degrees. If they look like they are browning too quickly, reduce the heat a little.

Did I mention that I had these for breakfast this morning with with Chicken Fried Steak and Cream Gravy? Delicious! Here’s the recipe for the Steak Fingers! Best Texas Chicken Fried Steak Fingers

better than ever, Homemade Biscuits.

Oh, and here’s some of my other recipes: wonderful – flaky buttermilk biscuits.Easy, Self-Rising Flour Buttermilk Biscuits

Because I promised a recipe today, I’m going to go ahead and post this recipe. I’ll come back and fill in the blanks.

better than ever, Homemade Biscuits.

Print Recipe

CourseBread

CuisineAmerican

Keywordbiscuits, homemade

Servings biscuits

Ingredients

2 1/2 cups flour (plus more for the counter)
1.5 tsp salt
1.5 tsp sugar
4 tsp baking powder
1/4 tsp baking soda
2 sticks of very cold butter
1 cup buttermilk

Instructions

Whisk all of the dry ingredients together. With the large size of the grater, grate the very cold butter into the flour mixture. Toss and combine, rubbing the butter and flour between your fingers.
Add the buttermilk and combine with a fork. Turn the scraggly dough onto a floured work surface and knead a couple of times. When the dough comes together and is smooth roll into a rectangle. Fold the dough into thirds. Turn and repeat. Roll again into a rectangle and fold into fourths, then repeat. Roll into a final rectangle and trim the edges. Cut into squares and place on a sheet pan, covered in parchment paper. Place the sheet pan into the freezer and freeze overnight.
Preheat the oven to 425 degrees. Remove the biscuits from the freezer and place into the oven. Cook until golden brown.
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Chicken and Dumplings – ultimate comfort food.

July 29, 2021 by Becky Spoon

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I love Chicken and Dumplings. I realize that this is not the time of the year; however, the other day I had chicken leftover, just enough for a soup or dumplings. I made the right decision because they hit the spot and made me happy. There’s a lot of truth in the statement “comfort food”. How amazing is it that that very thing we need to survive brings us so much comfort?

Chicken and Dumplings – ultimate comfort food.

I had poached a chicken to use in tacos and I had some left over and the homemade chicken stock. I like to poach a chicken because the chicken remains tender and flavorful. Poaching is boiling that never boils! I just use a soup pot to poach a chicken. This is a great soup pot if you need one: https://amzn.to/3iY7e67. I have just a few pieces of All-Clad and I really love the product. I have a very small saucepan that I’ve used for even frying an egg and “IT DOESN’T STICK”. I love those products that foods don’t sticik.

I have another recipe on the blog Chicken and Dumplings – the Ultimate Comfort Food

The difference in the above Chicken and Dumplings is that the dumpling recipe is different. For the dumplings I’m currently posting, they are made using self-rising flour and I love them. I was surprised! And they held up. you know how dumplings can dissolve? And, this recipe is so fast, yet so delicious!

Something that I do but not required is I add carrots, celery, onions and peas. I sauté the carrots, onions and celery until tender, the I add a little flour to form a roux. Not a lot of flour, but enough to insure you have a thickened sauce . It’s much easier to add more chicken stock if the sauce is too tight than to thicken the sauce after the dumplings are done. The dumplings will thicken the sauce some.

Chicken and Dumplings – ultimate comfort food.

If you’d like a side dish I think Green Beans would be great, fried okra in Texas is a favorite, asparagus, or if you add the carrots and peas, you need nothing more. If you want something with crunch and is acidic, add a nice simple salad with some arugula and a mustardy vinaigrette!

Chicken and Dumplings

I love Chicken and Dumplings. I realize that this is not the time of the year; however, the other day I had chicken leftover, just enough for a soup or dumplings. I made the right decision because they hit the spot and made me happy. There's a lot of truth in the statement "comfort food". How amazing is it that that very thing we need to survive brings us so much comfort?

Print Recipe

CourseMain Course

CuisineAmerican, Southern

Keywordchicken, chicken and dumplings, comfort food, Dumplings, southern chicken and dumplings, southern food

Servings servings

Ingredients

2 tbsp unsaltd butter
1/4 onion, diced
1 carrot diced or thinly sliced
1 rib celery, thinly sliced
1 heaping tbsp all purpose flour
6 cups chicken stock (more if needed)
2 cups chicken, cubed or shredded
1 cup frozen pes
salt and pepper to taste

For the Dumplings

2 cups self rising flour
1/3 cup shortening or butter
3/4 cups buttermilk

Instructions

If you are cooking your chicken, place in 3 quarts of water with 4 tsps kosher salt, 1 medium onion, 2 cloves garlic and about 8 whole peppercorns. Bring these ingredients to a boil, lower the heat and simmer for about 15 minutes to flavor the water. Add the chicken pieces, allow to come back to a boil and immediately adjust the heat to the barest simmer. Allow the chicken to poach until the meat reaches an internal temperature of 165 degrees. As the pieces are done, remove from the pot, spoon a little of the broth over to keep moist and allow to cool. When you can handle the chicken shred or dice into bite-size pieces, discarding skin and bones. If you are refrigerating for later, ladle a little more broth and cover with saran wrap.
Strain the broth and set aside for later or refrigerate.

For the Dumplings

Cut the shortening or butter into the flour using a fork, pastry cutter or your hands until well distributed and in small pieces.
Add the milk and mix with a fork until well mixed. Turn out onto a floured surface and knead a few times. Roll out to about 1/8 inch thick and cut into strips about 1.5 inches wide and what ever length you like. I like about 3 or 4 inch long dumplings. Set aside until ready to add to your broth.

To assemble and complete the dish

Add the butter to a stock or soup pot. Add your diced onions, celery and carrots. Sauté a few minutes until the vegetables begin to soften a little. Add the flour and cook a few minutes. Add the stock, stirring to make sure sure there are no lumps. Bring to a boil, then reduce to a low boil. Add the dumpling strips, separating with a spoon or knife to allow to add more to the simmer broth, When all have been added cover and simmer about 20 minutes until the dumplings are set and cooked through.
Add the chicken and peas and gently stir to combine. The pea will cook in the hot broth, so there is no need to continue cooking. You can turn off or keep warm if you are serving immediately.
Enjoy!

Simple Awesome Homemade Baking Powder Biscuits

January 10, 2020 by Becky Spoon

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We love biscuits for breakfast and these Baking Powder Biscuits are simple yet delicious. We love them with a good country pork sausage, soft scrambled eggs and some cottage fries! Perfect breakfast!

Allen loves his biscuit with Strawberry Jelly! I love mine sometimes with sausage gravy! Sausage gravy is simple. For two I brown about 1/4 pound of a good breakfast sausage with 1 tablespoon butter. Then add 2 tablespoons flour and combine, cooking for about a minute or so. Then I add two to three cups whole milk, starting with two and add more if too thick. Add salt and pepper to taste and serve with these yummy biscuits!!

Simple Awesome Homemade Baking Powder Biscuits

Here’s a couple of tips about biscuit making. First don’t overwork your dough. When it comes together turn it out onto a floured surface and gently gather all the pieces and bits and form into a round or square. Fold over like an envelope two or 3 times, then roll out for cutting. I like to use a sharp biscuit cutter so you don’t have to twist. Twisting prevents your biscuit from rising like they should. I like to use these cutters. https://amzn.to/2R3kBE5.

I have other recipes on the blog. Here’s a couple:https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/ and https://the2spoons.com/decadent-black-pepper-buttermilk-biscuits/

Hope you enjoy these recipes!

Baking Powder Biscuits

Print Recipe

CourseBread, Breakfast, brunch, dinner, Lunch

CuisineAmerican

Keywordbaking powder, baking powder biscuits, biscuits, bread, homemade, homemade biscuits

Servings Biscuits

Ingredients

3 Cups All purpose flour
1 Tsp Salt
1 Tbsp Baking Powder
1 Tbsp Sugar
6 Tbsp Butter at room temperature
1 1/8 Cup Cold whole milk or buttermilk

Instructions

Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix together the flour, salt, baking powder, and sugar.
Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (1 ounce) to make it cohesive.
Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.

Easy Self-Rising Flour Buttermilk Biscuits — Baking Powder Biscuits

Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

June 25, 2019 by Becky Spoon

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This Homemade Chorizo with Eggs, Hashbrowns and Refried Beans is one of Allen’s favorite breakfast! Mine too for that matter because we love all things Mexican food. When we go to a Mexican restaurant for breakfast, this is a menu item that we love to order. Just delicious! Add your favorite salsa, sliced avacados or guacamole and you’re set!

This is how Allen likes to eat this breakfast. Sometimes if it’s just me, I’ll just make breakfast tacos with the same ingredients and just fold them in a tortilla.

I made homemade flour tortillas this time, but I don’t always. Wow! I can’t tell you how much difference it makes with homemade. They are very simple! For 12 tortillas I used 2 cups all purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 tablespoon lard (yes, you need to use lard) and about 3/4 cup warm water. I made mine in a food processor but you can knead by hand.

After you combine your dry ingredients, combine your lard and mix together using your fingers or processor until your flour resembles cornmeal. Add the water and mix until the dough comes together. If you are kneading on your countertop, just add a little flour and knead several times. Divide into 12 equal pieces and roll each piece into a ball. Preheat a large skillet. Using a well floured rolling pin roll each ball into a round tortilla. They do not have to be perfectly shaped!

If you don’t want to make completely from scratch, the prepared tortilla mix that you just add flour is great also. This is the brand I have used and it is delicious!

https://www.amazon.com/gp/product/B004SK7J98/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004SK7J98&linkCode=as2&tag=24570b-20&linkId=94fb109912290e51f295cc21fe4a0d7d

Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

I started making homemade Mexican chorizo because it seemed the chorizo I bought from the store had good flavor but it was very greasy! It seemed like after cooking some of it and draining, there was hardly any left! This homemade chorizo is loaded with those same flavors but not greasy at all! It is delicious! You can make this recipe with beef, pork or even ground turkey or chicken!

Don’t confuse the Mexican Chorizo that is uncured with Spanish Chorizo that is cured. In Texas we mostly find Mexican Chorizo and only find Spanish chorizo in finer grocery stores. Spanish Chorizo will come in a casing, it is firm, and you have to dice it to cook it. Delicious as it is, it is different than the Mexican Chorizo we are used to in Texas.

After you make this chorizo you will never want to buy store bought again, unless you can finda a really good brand you like! I just make it and freeze it in half a pound portions. When i get ready for it I just let it thaw overnight, then I’m ready for my breakfast or other recipe. There are so many uses for Mexican chorizo. you can make the Cowboy Beans or Charro Beans and it is a great ingredient in a spicy pasta dish. Here’s some other uses from the Cooking Channels website: https://www.cookingchanneltv.com/devour/2013/07/25-ways-to-use-chorizo

Delicious Homemade Chorizo with Eggs, Hashbrowns and Refried Beans

The refried beans are essential to this dish in my opinion! You can purchase the prepared in a can which are good. If you do purchase, buy a good brand. I always heat them by adding a little oil to a skillet, adding the beans and if they need to be thinned a little, I will add just enogh water to do so. I really like to make them from scratch though because they’re just so much better. Here’s my recipe for the beans: https://the2spoons.com/pinto-beans-for-refried-beans/

Hope you enjoy this recipe!! Great for breakfast any day of the week!!

Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

Print Recipe

CourseBreakfast

CuisineMexican

Keywordchorizo, homemade, homemade chorizo, Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans, homemade mexican chorizo, mexicanfood

Ingredients

For the Chorizo

1 lb 80/20 ground beef or chuck, pork, or turkey will work too
1/4 cup cider vinegar
2 tbsp chili powder
1 tbsp paprika (I used smoked)
1 tsp ground cumin
1 tsp salt
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp dried oregano, crushed
1/4 tsp red pepper flakes
1/8 tsp ground cloves
1/8 tsp ground black pepper

For the Refried Beans

See the link below or
1 can your favorite refried beans

For the Eggs and Chorizo

1 lb chorizo
6-8 extra large eggs, beaten
grated cheddar cheese (optional)

For the Hashbrowns

1 20 OZ PKG Simply Potato Brand Hashbrowns, or your favorite homemade hashbrowns

Heated Corn or Flour Tortillas for serving

Instructions

For the Chorizo:

Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
If I'm only using a portion, I divide in freezer bags and store for the next use.

To make the breakfast:

Brown your hashbrowns in a skillet with a little oil until lightly browned. Heat your refried beans in a saucepan.
Break your eggs into a bowl and whisk to combine. Brown your chorizo in a skillet with a little oil. When done, lightly browned, add your eggs and cook over medium high heat until the eggs are cooked through and set, like making scrambled eggs. Add grated cheese if you desire.
Serve in a plate with the hashbrowns and refried beans with plenty of corn or flour tortillas to scoop it up and eat it with! Have plenty of salsa on hand and avocado or guacamole if desired. Enjoy!

Notes

Pinto Beans for Refried Beans

wonderful – flaky buttermilk biscuits.

April 28, 2019 by Becky Spoon

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This morning I really wanted homemade buttermilk biscuits and sausage gravy. I kept putting it off, thinking I probably shouldn’t, but you know, sometimes you just have to! You know, my Southern roots win over sometimes, and biscuits and gravy is something I grew up with. There probably isn’t a southern restaurant open for breakfast in Texas that doesn’t have biscuits and gravy on the menu.

I’ve posted my biscuits recipe before, but this recipe is worth posting over and over again and again. Honestly, I think they take me 5 minutes to throw together! To make these biscuits from scratch is probably as quick to make as it is to open a can or cook from a frozen state! If you haven’t made homemade before and you make these, you will probably never buy a can of biscuits again!

Always perfect for breakfast, they are equally good for dinner with southern fried chicken or chicken fried steak and a skillet of cream gravy!

My Easy Buttermilk Biscuits

I make these biscuits with cold butter that I always grate with a box grater. I grate the butter over the flour mixture and then I work into my dry ingredients. You can use a pastry cutter if you like. This is the pastry cutter I have and sometimes use. https://amzn.to/3g7TgeN.

The key to a flaky biscuit is to fold it several times. After you dump the scrappy dough onto a floured surface, bring it together, pat or roll it out into a rectangle and fold it like a piece of paper for an envelope. Turn it and do that at least 2 more times. Every time you fold it creates layers to your biscuit. I was much more careful to do this today when baking and they turned out to be the most tender delicious biscuits I’ve made!

In addition to the above, I chill my biscuits before baking. Here are the benefit of chilling:

Tenderness. Chilling relaxes the gluten, resulting in more tender biscuits.
Shape and rise.The butter hardens during chilling, so it takes longer to melt while baking, giving the biscuits more time to rise and keep their shape.
Fat consistency. Chilling firms up the fat in the dough, which prevents the biscuits from spreading too much in the oven.

An additional tip is:

Ingredient temperature. It’s important to use cold butter and buttermilk, as warm ingredients can result in layer-less biscuits.

A good biscuit cutter is essential too. You want a cutter that you don’t have to twist when you are cutting them. You just want a cutter that cus and you can lift. Here’s the one I use https://amzn.to/31xvtz2.

Another item I use that I find essential is parchment paper. I line my pan with parchment paper for more even browsing on the bottom and to insure they don’t brow n too much. https://amzn.to/38jdyzy

Here’s the link for the Sausage Gravy: https://the2spoons.com/flaky-buttermilk-biscuits-with-sausage-gravy/. So delicious and I know your family will love this.

Here’s another recipe for biscuits and gravy with hash which is amazing too: https://the2spoons.com/potato-smoked-sausage-hash-biscuits-gravy/

Here’s the recipe! Enjoy!

Buttermilk Biscuits

Print Recipe

CourseBread, Breakfast, brunch, dinner, Lunch

CuisineAmerican

Keywordbiscuits, bread, breakfast, brunch, buttermilk biscuits, Easy, homemade, homemade biscuits

Ingredients

2 1/2 Cups All purpose flour (spoon and leveled)
1.5 Tsp Salt
1/2 baking soda
2 Tsp Baking powder
1/2 Cup Butter, cold and grated or shortening
1 Cup plus 2 tablespoons cold buttermilk
2 tsps honey or sugar
melted butter for brushing

Instructions

Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.
Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. I place my biscuits in the refrigerator for about 30 minutes or in the freezer for about 10 minutes before baking. This allows the butter to get very cold gain
Bake for 15 minutes or until biscuits are golden brown on top.
Brush the tops with butter. Enjoy warm! Place the leftover biscuits in a zip lock back or air tight container and store in the refrigerator for 4 or 5 days.