Category Archives: Biscuits

Yeast Biscuits (Best Biscuits Ever)

20150204_181051Light, fluffy, flaky, golden, buttery…These are absolutely wonderful! If you want to make something really special out of something pretty simple- this will do it. Some people call these “Angel biscuits” because of their light and airy texture. Basically it’s the perfect- and might I say it- ‘heavenly’ combination of half biscuit/half yeast roll.

Baked in a cast iron skillet, the bottoms turn just slightly brown and beautiful to match the golden tops.

I like to serve these along with eggs and bacon or hot soup, or all by themselves at breakfast, slathered with butter and honey.

One of the nicest parts of this recipe, is that you can make the dough ahead, then let it chill in the refrigerator for a few hours or even a few days. One whole recipe will yield approximately 30 biscuits- but you can take out as much or as little dough as you want and use, and then put the rest of the dough back in the refrigerator to use on a different day.

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Crock Pot Applesauce (low sugar)

P1050255Many days throughout fall, as long as I have apples, my house is filled with the sweet and enticing smell of this crock pot applesauce.

I think this just might be my favorite ‘apple’ treat that I look forward to eating when apple season finally arrives.

My very favorite way to enjoy this applesauce, is straight from the crockpot- still hot, then slathered on top of a freshly made buttered biscuit!! O my goodness- talk about YUMMY! In my opinion, this is a hands-down winner, a beautiful pair, and something you must make as soon as possible!

But, I must admit, I do also love to eat P1050257this applesauce cold from the refrigerator the next day, too!

I go back and forth as to which I like better!

The preparation couldn’t be simpler. The ingredients are few, and the amount of sweetener used is minimal- allowing the sweetness of the apples to do most of the work, while also keeping a little tartness in the mix, too.

Fill your crock pot in the morning, and enjoy the smell as the apples cook all day. By dinnertime, you will end up with a delicious chunky applesauce.

Here’s how you make it….

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Pumpkin Drop Biscuits with Cinnamon Butter

P1050162Perfect for a special fall breakfast, or served along with a steaming soup, these pumpkin biscuits with cinnamon butter are delicious and a perfect seasonal treat! All my kids and my hubby loved these!

Pumpkin is not only a fall-favorite, but it is also very good for you. It is low-fat, very high in vitamin A and fiber, to name just a few of the health benefits! That’s even more reason to bake up more pumpkin goodies this time of year, right? (as if we really needed a reason!)

P1050151These slightly sweet biscuits are made will all wheat flour, milled flax seeds are also tucked in, and the use of pumpkin keeps them moist- and of course, lends the wonderful pumpkin nutrition, flavor, and color, too!

And then, an easy cinnamon butter gives the perfect compliment to these biscuits. Don’t skip it! It’s really the special touch.

I’ve already made this recipe twice in one week, and I’m anticipating a few more batches before pumpkin season is over!


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Cinnamon Biscuits (melt-in-your-mouth)

P1040278I’m excited to share this recipe with you today because these Cinnamon Biscuits were SO good..and yes, melt-in-your mouth good!

I’ve made cinnamon biscuits many times before- but each time I’ve improved my outcome little by little. Last night I  made these along with dinner and WOW! They turned out perfect, and I now have a new love. 🙂 So, ditch the canned biscuits. (move over, Grands!-You’ve been replaced!)P1040275

I like this recipe because:

  1. Moist and tender…not dry or crumbly.
  2. Filling is made with only honey and cinnamon- not extra sugar and butter
  3. Added nutritious ingredients- when I’m making something a little more on the indulgent side of things- like these- I like to see if I can bump up the nutrition a bit. So, in these, I used half wheat flour and added milled flax seed and some wheat germ. Even your picky eaters will never know there is anything remotely healthy about these.
  4. The glaze. Oh yes- this glaze completes the cinnamon biscuit. Pour it on when the biscuits are hot from the oven and it melts down all around them, and creates the perfect finish. It’s made with a little bit of cream cheese.
  5. Quick to make. Cinnamon “Rolls” are very yummy, too- but they use yeast, which will require time to let the dough rise. These biscuits are much faster!
  6. And lastly- they are finger-licking DELICIOUS!

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Garlic, Chive, and Cheddar Biscuits


Earlier this week, I made these biscuits. And- Wow- they were yummy. In the words of my daughter (age 8)…”Those biscuits were AWESOME!”. 

We ate every crumb! I used to make a similar recipe to these in the past, but it used a packaged biscuit mix, parsley, and more butter. So, I played with it a bit- and this homemade version was created!

A simple drop biscuit is the foundation. Now, first of all- if you don’t know the difference of a drop biscuit and a traditional biscuit, here it is: most biscuits are slightly kneaded, rolled and cut out. But Drop biscuits are mixed together, and then simply “dropped” by the spoonful on the baking sheet. (funny story: when I was little, my mom made drop biscuits for dinner….when she took them out of the oven, the pan slipped out of her hand and to the floor! We still chuckle that she “dropped” the “drop” biscuits!)

But more than a difference in preparation- Drop Biscuits also bake into a biscuit with a wonderfully crispy top and bottom, while remaining soft and tender inside.

So- add to the wonderful taste and texture of the Drop Biscuit, the flavors of garlic, chives, and cheddar cheese! Then on top, you brush on melted garlic butter. This creates a savory and flavorful biscuit that will knock your socks off! I bet your family will eat every crumb, too!

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Soft Butter Biscuits

P1020368Biscuits are something I really love. You can whip up a batch, bake ’em, and have a plate full of hot golden biscuits in 15 minutes. They are simple, and they are a classic staple of southern kitchens (in which I am proud to be included!)

I have two biscuit recipes that I alternate between. Buttermilk Biscuits, and these wonderful Soft Butter Biscuits. The Buttermilk Biscuits I shared in a previous post, use canola oil and buttermilk as the fat and liquid. The biscuits I’m sharing with you today are more traditional- using butter and milk.

Here are some of the specs:

These biscuits have a wonderful soft and fluffy texture. They are very tender. The Tablespoon of baking powder that this recipe calls for causes the biscuits to rise nice and tall when baking- giving you a really beautiful product. And- most importantly- the buttery flavor is really great. Yum- Yum!


  • 2 cups flour
  • 1 Tbs. sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/2 cup butter (1 stick)
  • 3/4 cup milk

Combine the dry ingredients and give it a mix. (I did these in my food processor. Just pulse it a little to combine well)


Cut the cold butter in 3 chunks and add to the flour mixture. Using a pastry blender, or pulsing in the food processor, cut the butter into the flour mixture until it all resembles coarse crumbs

Add milk and mix or pulse until a soft dough is just formed.

Turn onto a lightly floured surface and knead a few times. Pat down to desired thickness.


Cut with a biscuit cutter and place on lightly greased baking sheet.

Bake at 450 for 8-10 minutes- or until starting to turn golden.

Remove and place on a wire rack. Serve Immediately.


Light & Tender Buttermilk Biscuits


Biscuits! They’re great for sopping up sausage gravy, they’re good alongside eggs and bacon, and they are excellent with butter and honey! Biscuits should be light, fluffy, and hot!

I have 2 biscuit recipes that I alternate using. But, this recipe is what I use most. Something that makes these unique, is that instead of using shortening or butter, like most biscuit recipes, this one uses canola oil- eliminating the usual “cutting in” process of the shortening, which also makes them a little quicker to prepare.

Most importantly- they’re just really good. So, let’s make some Light and Tender Buttermilk Biscuits!

2 cups all purpose four

4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt.

1 cup buttermilk

1/3 cup canola oil


Mix dry ingredients together in a mixing bowl.


In a separate bowl, mix together the buttermilk and oil. Add this to the dry mixture- and blend just until everything is moistened.


Knead slightly on a floured surface by folding in half and pressing it down a little bit.

Pat out to desired thickness. (I never pat mine too thin. I like a nice thick biscuit!) Don’t overwork the dough….the more you work it, the less tender your finished product will be

Cut with biscuit cutter. Place on a lightly greased cookie sheet.

P1010884Melt 1 T. butter. Brush onto each biscuit (This is totally optional…Sometimes I do this and sometimes I don’t. They will turn out great either way.)


Bake at 450 for about 8-9 minutes. Don’t over-bake! Watch them. When they get a little golden on the top and the bottoms are light brown- take them out. Serve Hot! Biscuits are always best when they are piping hot! Slather with butter and honey or jelly!

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