Monkey Cinnamon Bread

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Monkey Cinnamon Bread! Cutting corners can be a good thing, especially on a lazy day when I gotta have a breakfast pastry and really don’t want all the fuss. I mean, I know I can make this from scratch and allow time for the dough to rise while scrolling through social media, but honestly…I don’t wanna. I’d rather sip my morning cuppa joe, talk to my husband, and inhale the bakery aromas that drift through the house. Maybe you would, too.

MONKEY CINNAMON BREAD

Ingredients:

3 (8-ounce) tubes of buttermilk biscuit dough

1 cup sugar

2 teaspoons cinnamon

1 cup butter

1/2 cup brown sugar

Instructions:

Preheat oven to 350°. Grease a Bundt pan with butter. Set aside. In a bowl, combine sugar and cinnamon. Cut each biscuit into four equal pieces. Roll each piece in the cinnamon sugar mixture to coat. Arrange in the prepared Bundt pan. Continue layering until all the dough is used. Transfer the excess cinnamon sugar (about 1/2 cup) to a medium saucepan. Add brown sugar and butter. Bring mixture to a boil, stirring constantly. Immediately remove from heat. Drizzle the mixture over the dough in the Bundt pan. Bake 30 minutes or until the tops are crisp and turning golden brown. Remove from oven. Rest 5 minutes. Cover the Bundt pan with a large plate. Invert pan. Carefully, left the pan to expose the gooey sweet Monkey Cinnamon Bread.

Lobster-Mate Cheddar Biscuits

What’s Cooking in Gail’s Kitchen? After the Holidays: Lobster-Mate Cheddar Biscuits! Having to shelter-in-place during the pandemic does not mean that restaurant cravings just stop. I see you nodding your head in agreement. If I named a restaurant, chances are you would say, “Oh, I love their…steak burgers, iced tea, queso dip, sweet potato wedges, or cheddar biscuits.” Admit it, dining out is a fact of life and we miss it right now. So, the alternative is to give it our best shot at home. Thanks to my friend, Colleen, for her blog post* on a name-brand seafood restaurant’s copycat recipe for the bread basket. These cheddar biscuits are spot on. I guarantee you, the results will astound you.

LOBSTER-MATE CHEDDAR BISCUITS

Ingredients:

4 cups prepared baking mix

1/2 cup cheddar cheese, shredded

1 1/3 cup water

1/2 cup unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon onion salt

Dill weed, for garnish

Instructions:

Preheat oven to 375°. Line two baking sheets with parchment paper. Set aside. Combine baking mix, cheddar cheese, and water in a bowl. Mix well. Drop biscuits by spoonful on the prepared baking sheets. Bake for 10-12 minutes until golden brown. In a small bowl, combine melted butter, garlic powder, and onion salt. Brush butter mixture over warm cheddar biscuits. Sprinkle with dill weed. Serve warm.

*Check out Colleen’s recipe at

http://leencuisine.com/2020/12/01

Monkey Cinnamon Bread

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Monkey Cinnamon Bread! Cutting corners can be a good thing, especially on a lazy day when I gotta have a breakfast pastry and really don’t want all the fuss. I mean, I know I can make this from scratch and allow time for the dough to rise while scrolling through social media, but honestly…I don’t wanna. I’d rather sip my morning cuppa joe, talk to my husband, and inhale the bakery aromas that drift through the house. Maybe you would, too.

MONKEY CINNAMON BREAD

Ingredients:

3 (8-ounce) tubes of buttermilk biscuit dough

1 cup sugar

2 teaspoons cinnamon

1 cup butter

1/2 cup brown sugar

Instructions:

Preheat oven to 350°. Grease a Bundt pan with butter. Set aside. In a bowl, combine sugar and cinnamon. Cut each biscuit into four equal pieces. Roll each piece in the cinnamon sugar mixture to coat. Arrange in the prepared Bundt pan. Continue layering until all the dough is used. Transfer the excess cinnamon sugar (about 1/2 cup) to a medium saucepan. Add brown sugar and butter. Bring mixture to a boil, stirring constantly. Immediately remove from heat. Drizzle the mixture over the dough in the Bundt pan. Bake 30 minutes or until the tops are crisp and turning golden brown. Remove from oven. Rest 5 minutes. Cover the Bundt pan with a large plate. Invert pan. Carefully, left the pan to expose the gooey sweet Monkey Cinnamon Bread.

Southern-Style Sausage Gravy and Biscuits

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Southern-Style Sausage Gravy and Biscuits! Some call it “comfort food”, others say it reminds them of Home. Whether you’re from the southern states or not, this meal is a hardy choice for an early breakfast, mid-day brunch, or late-night dinner. Add a side of tomatoes, eggs, cheese, or grits and you’ll soon have another family favorite.

SOUTHERN-STYLE SAUSAGE GRAVY AND BISCUITS

Ingredients:

12-ounces of bulk pork sausage

1/8 teaspoon cracked black pepper

1/4 teaspoon seasoned salt

1/8 teaspoon crushed red pepper flakes

1/4 cup butter

1/4 cup flour

2 cups milk

1 tube buttermilk biscuits

Instructions:

In a large skillet over medium heat, brown sausage with black pepper, 1/8 teaspoon seasoned salt, and red pepper flakes, stirring occasionally. It will be crumbly when cooked through. Set aside. In a 2-quart pan, melt butter and remaining 1/8 teaspoon seasoned salt over medium-low heat, being careful not to scorch. Add flour all at once into the butter to make a roux. Whisk vigorously for about one minute. The mixture will thin and begin to bubble. Reduce heat to low and let it cook for two minutes more, stirring occasionally. Continue whisking and gradually pour the milk into the mixture, eliminating any lumps. Bring the gravy to a boil, stirring often. Lower the heat and gently simmer for two minutes longer or until thickened. Using a slotted spoon, transfer sausage to the gravy, reserving 1/3 cup for garnish. Meanwhile, bake biscuits according to package directions. Remove from oven.

Split biscuits in half and top with sausage gravy. Sprinkle crumbled sausage over all and serve immediately.

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Southern-Style Sausage Gravy and Biscuits! Some call it “comfort food”, others say it reminds them of Home. Whether you’re from the southern states or not, this meal is a hardy choice for an early breakfast, mid-day brunch, or late-night dinner. Add a side of tomatoes, eggs, cheese, or grits and you’ll soon have another family favorite. 
SOUTHERN-STYLE SAUSAGE GRAVY AND BISCUITS
Ingredients:

12-ounces of bulk pork sausage

1/8 teaspoon cracked black pepper

1/4 teaspoon seasoned salt

1/8 teaspoon crushed red pepper flakes

1/4 cup butter 

1/4 cup flour

2 cups milk

1 tube buttermilk biscuits
Instructions:

In a large skillet over medium heat, brown sausage with black pepper, 1/8 teaspoon seasoned salt, and red pepper flakes, stirring occasionally. It will be crumbly when cooked through. Set aside. In a 2-quart pan, melt butter and remaining 1/8 teaspoon seasoned salt over medium-low heat, being careful not to scorch. Add flour all at once into the butter to make a roux. Whisk vigorously for about one minute. The mixture will thin and begin to bubble. Reduce heat to low and let it cook for two minutes more, stirring occasionally. Continue whisking and gradually pour the milk into the mixture, eliminating any lumps. Bring the gravy to a boil, stirring often. Lower the heat and gently simmer for two minutes longer or until thickened. Using a slotted spoon, transfer sausage to the gravy, reserving 1/3 cup for garnish. Meanwhile, bake biscuits according to package directions. Remove from oven. 

Split biscuits in half and top with sausage gravy. Sprinkle crumbled sausage over all and serve immediately.