Buttermilk Biscuits

Biscuits are super yummy.  

Especially when you make them into squares.  

Because square biscuits mean no waste!

What else does square biscuits mean?

They mean breakfasts sandwiches!

Buttermilk Biscuits

Ingredients:

• 4 cups all purpose flour
• 4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, frozen
• 1 3/4 cups cold buttermilk

Directions:

1. Preheat oven to 450F.
2. In a large bowl, combine flour, baking powder, salt, and baking soda.  
3. Grate the frozen butter and stir into the flour mixture.  
4. Add buttermilk and stir using a rubber spatula until a soft dough forms.  
5. Working on a flour surface, knead the dough until it comes together.  Roll the dough in a square until about 1 inch thick.  Using a sharp knife cut the dough.  Please biscuits onto a baking sheet with parchment paper.  
6. Bake for 16-19 minutes or until golden brown.  
7. Serve warm

This recipe is so easy that Baby Girl did most of the work.  That is how easy these biscuits are.  

Keep cooking friends!

XOXO

Buttermilk Biscuits

I love everything about breakfast.  There are so many combinations and foods to make.  Biscuits is always something that I wanted to learn how to make.  These biscuits are super yummy and pretty easy to make.  

The key to these biscuits is frozen shredded butter.  It makes everything so much easier.  

These biscuits are super fluffy and yummy.  

Buttermilk Biscuits

Ingredients:

• 4 cups all purpose flour
• 4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, frozen
• 1 3/4 cups cold buttermilk

Directions:

1. Preheat oven to 450F.
2. In a large bowl, combine flour, baking powder, salt, and baking soda.  
3. Grate the frozen butter and stir into the flour mixture.  
4. Add buttermilk and stir using a rubber spatula until a soft dough forms.  
5. Working on a flour surface, knead the dough until it comes together.  Roll the dough in a square until about 1 inch thick.  Using a sharp knife cut the dough.  Please biscuits onto a baking sheet with parchment paper.  
6. Bake for 16-19 minutes or until golden brown.  
7. Serve warm

The hardest part about making these biscuits is remembering to put butter in the freezer to make them.  Make these.  They are perfect for breakfast sandwiches.  

Keep cooking friends!

XOXO

Mini Corn Dog

 During Baby Girl's first school fundraiser a piggie mold caught my eye.  Grand visions of corn dogs entered my mind.  

I mean look at this mold.  Isn't it super cute?

It took me a while to find time to make these.  But I have kinda been in a little rut lately with food.  

I so wanted to like these.  Don't get me wrong  They taste great.  But I really wanted these piggies to come out better.  It makes me so sad that these don't look better.  Maybe pigs in a blanket instead of corn dogs.  Try again later.  

Mini Corn Dog

Ingredients:

• 1 cup cornmeal
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup melted butter cooled
• 1/3 cup brown sugar packed
• 2 tablespoon honey
• 1 large egg, room temperature
• 1 cup buttermilk at room temperature
• 1 package little smokies

Directions:

1. Preheat oven to 400F.  Grease silicone baking pan.  Set aside.  
2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl.  
3. Whisk melted butter, brown sugar, and honey together.  Then whisk in the egg until combined.  Finally whisk in the buttermilk.  
4. Pour the wet ingredients into the dry ingredients and mix with a spatula until combined.  Try to not over mix.  Make sure to scrape the bottom of the bowl not to miss anything.  
5. Scoop batter into prepared baking pan.  Drop half a little smokie into each slot.  Bake for 10 minutes or until the center is cooked through.  Use a toothpick to test.  
6. Allow to cool before popping out and serving. 

Baby Girl proudly announced that these tastes great but looked ugly.  I guess I should be happy about her honestly.  Do homemade mini corn dogs have the same amount of calories as store bought?  Asking for a friend.  

Keep on cooking friends!

XOXO

Buttermilk Waffles

Breakfast for dinner is a thing at our house.  I mean who doesn't like breakfast.  

If you haven't heard this from me before here it is again ... please keep buttermilk in your fridge.  Buttermilk is the best!

Buttermilk Waffles

Ingredients:

• 1 3/4 cups all purposes flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs, large & separated
• 1/2 cup unsalted butter, melted & cooled
• 1/3 cup sugar
• 1 3/4 cups buttermilk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat waffle maker.  
2. In a large bowl, combine the flour, baking powder, baking soda, and salt.  Set aside.
3. In another large bowl, whisk the egg yolks, butter, sugar, buttermilk, and vanilla extract together until combined.  
4. Pour the wet ingredients into the dry ingredients and whisk gently until smooth.  Do not over mix.  
5. In a mixer, whisk the egg whites until stiff peaks form.  Using a rubber spatula, gently fold the egg whites into the batter.  
6. Pour 2/3 cup of batter into waffle maker and close the lid.  Cook teh waffles until golden brown and crisp or about 5-6 minutes. 
7. Serve the waffles 

These waffles are so good.  They also freeze well too.  You just pop them into the toaster oven and boom waffles!

Keep Cooking Friends!

XOXO

Everything But the Bagel Biscuits

I love biscuits.  They are sooooo good.  Plus Baby Girl mentioned that the cook at daycare use to make biscuits for breakfast and how she misses her.  So I felt the need to make biscuits.  I am a sucker for my kids.  

Everything But the Bagel Biscuits

Ingredients:

• 4 cups all purpose flour
• 4 teaspoons baking powder
• 1 1/4 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, frozen & shredded
• 1 3/4 cups buttermilk

Directions:

1. Preheat oven to 450F.  Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, baking powder, salt and baking soda.  
3. Grate frozen butter using the large holes of a box grater.  Stir into the flour mixture.  
4. Add buttermilk and stir using a rubber spatula until a soft dough forms.
5. Working on a light floured surface, knead the dough 3-4 times until the dough comes together.  Using a rolling pin, roll the dough into a 9 inch square.  Trim the edges as needed for your desired shape.  Please the biscuits onto the prepared baking sheet.  
6. Sprinkle Everything But the Bagel seasoning on the biscuits. 
7. Bake for 16-19 minutes, or until gold brown.  
8. Serve warm.  

These were so bomb.  And really that not heard to make.  The hardest part of this recipe is planning.  The key is frozen butter.  Butter is what makes the little air pockets for fluffy biscuits.  Cold butter, cold hands is the key!  Also, since we discovered Everything But the Bagel seasoning it has been a life changer.  

Keep cooking Friends!

XOXO

Cornbread

Fresh cornbread is so good.  AND so easy to make.  The only ingredient that might be an issue is buttermilk.  I know that not everyone has it in their fridge on a daily basis. 

Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup melted butter cooled
• 1/3 cup brown sugar packed
• 2 tablespoon honey
• 1 large egg, room temperature
• 1 cup buttermilk at room temperature

Directions:

1. Preheat oven to 400F.  Grease a 8 or 9 inch square baking pan.  Set aside.  
2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl.  
3. Whisk melted butter, brown sugar, and honey together.  Then whisk in the egg until combined.  Finally whisk in the buttermilk.  
4. Pour the wet ingredients into the dry ingredients and mix with a spatula until combined.  Try to not over mix.  Make sure to scrape the bottom of the bowl not to miss anything.  
5. Pour batter into prepared baking pan.  Bake for 20 minutes or until golden brown on top and the center is cooked through.  Use a toothpick to test.  
6. Allow to cool before slicing and serving. 

This recipe is super simple and is my go to recipe for cornbread.  

Keep cooking Friends!

XOXO

Cornbread

It's been a while since we had chili.  But Baby Boy needs to work on his spoon skills.  So chili it is.  The chili I make is a not fancy.  Just turkey meat with a McCormick chili mix packet.  

But chili must come with cornbread and that I can do.  Cornbread is super easy to make.  Baby Girl usually helps me make the cornbread.  

I was missing this pan for a while.  I use to have a few Pyrex dishes in the 9 inch size.  Now all I have is this one.  At least it's the one with a lid.  

This cornbread recipe is my go to recipe.  It's super easy to make.  The only ingredient that you might not have in the home is buttermilk.  But it is for sure a must.  

Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup melted butter cooled
• 1/3 cup brown sugar packed
• 2 tablespoon honey
• 1 large egg, room temperature
• 1 cup buttermilk at room temperature

Directions:

1. Preheat oven to 400F.  Grease a 8 or 9 inch square baking pan.  Set aside.  
2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl.  
3. Whisk melted butter, brown sugar, and honey together.  Then whisk in the egg until combined.  Finally whisk in the buttermilk.  
4. Pour the wet ingredients into the dry ingredients and mix with a spatula until combined.  Try to not over mix.  Make sure to scrape the bottom of the bowl not to miss anything.  
5. Pour batter into prepared baking pan.  Bake for 20 minutes or until golden brown on top and the center is cooked through.  Use a toothpick to test.  
6. Allow to cool before slicing and serving. 

This cornbread is so good.  The hardest part is waiting for it to cool to eat.  

Keep cooking Friends!

XOXO

Maple Bacon Cheddar Biscuits

My friends who know me know I have been trying to find a biscuit recipe.  That and that I have a thing for biscuits.  There is just something about a warm biscuit in the morning.  

All the biscuit recipes I have come across call for a food processor.  If you know me and my husband you know he rolls his eyes at another kitchen gadget ... that according to him I will not use after one use.  

But I think I have figured out the secret to biscuits without a food processor.  FREEZE THE BUTTER and then GRATE THE FROZEN BUTTER.  Sounds a little crazy.  BUT if you don't have a food processor this totally does the trick.  The secret to fluffy light biscuits is cold butter.  If you have warm hands you want to touch the dough as little as possible.  

Maple Bacon Cheddar Biscuits

Ingredients:

• 8 slices bacon, diced
• 4 cups all purpose flour
• 1 cup shredded cheddar cheese
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 3/4 cup butter, unsalted frozen (stick 1.5 sticks of butter in the freezer)
• 1 1/2 cups buttermilk
• 4 tablespoons maple syrup 

Directions:

1. Preheat oven to 450F.  Line a baking sheet with parchment paper.  
2. In a large bowl, combine bacon, flour cheese baking powder, salt and baking soda.  
3. Grate butter using the large holes of a box grater.  Stir into flour mixture.  
4. In a large measuring cup or small bowl, whisk together buttermilk and maple syrup.  Add slowly to flour mixture while folding with a spatula until a soft dough forms.  
5. On a lightly floured surface, knead the dough 3-4 times until it comes together.  Using a rolling pin, roll the dough into a 1 1/4 inch thick rectangle.  Cut out using a biscuit or cookie cutter.  Or with a knife.  Place biscuits onto the prepared baking sheet and place in the freezer for about 15 minutes.  
6. Remove the biscuits from freezer.  Place into the oven and bake for 15-18 minutes or until golden brown.  

My biscuits probably could have come out the oven a minute earlier.  Next time.  Next time.  These biscuits came out so yummy.  If you have extra bacon laying around throw some butter in the freezer and make these biscuits.  Now I need to figure out how I can freeze the dough so that I can biscuits all the time.  

Keep cooking Friends!

XOXO

Cornbread

Nothing goes better with chili than cornbread.  I love that my family loves cornbread and I love how easy this recipe is to put together. 

The only ingredient in this recipe that you might not have is buttermilk.  I have not tried any substitutions myself.  BUT I have heard you can make a DIY version using lemon juice or white vinegar and whole milk.  BUT I have never tried this myself.  Just saying. 

Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, melted & cooled
• 1/3 cup dark brown sugar
• 2 tablespoons honey
• 1 egg, large & at room temperature
• 1 cup buttermilk, at room temperature

Instructions:

1. Preheat oven to 400 degrees.  Grease a 9 inch baking dish.
2. In a bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together.  
3. In a separate bowl, whisk the melted butter, brown sugar, honey together until smooth.  Next whisk in the egg until combined.  Last whisk in the buttermilk.  
4. Pour the wet ingredients into the dry ingredients and whisk until combined.  DO NOT OVER MIX.  
5. Pour batter into prepared baking dish.  Bake for 20 minutes or until golden brown on top/  Use a tooth pick to test that the center is cooked through.  Allow to cool before slicing.  If you slice it soon the cornbread will crumble and not hold its shape. 

This cornbread will make your home smell amazing when you bake it.  This cornbread can be served with butter, honey, jam or eaten as is.  My favorite is honey butter.  

Stay healthy friends and keep cooking!

XOXO

Cornbread

I love cornbread.  It is so good.  It is also something that I can my with Baby Girl.  She loves to stir and this is something she can handle.  

This recipe is super easy to make.  The only ingredient that you might not have on hand at home is buttermilk. 

Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup melted butter cooled
• 1/3 cup brown sugar packed
• 2 tablespoon honey
• 1 large egg, room temperature
• 1 cup buttermilk at room temperature

Directions:

1. Preheat oven to 400F.  Grease a 8 or 9 inch square baking pan.  Set aside.  
2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl.  
3. Whisk melted butter, brown sugar, and honey together.  Then whisk in the egg until combined.  Finally whisk in the buttermilk.  
4. Pour the wet ingredients into the dry ingredients and mix with a spatula until combined.  Try to not over mix.  Make sure to scrape the bottom of the bowl not to miss anything.  
5. Pour batter into prepared baking pan.  Bake for 20 minutes or until golden brown on top and the center is cooked through.  Use a toothpick to test.  
6. Allow to cool before slicing and serving.  

Your house will smell so good when you make this.  Try your best to wait for the cornbread to cool to slice.  This is really hard.  But if you slice when it is warm the cornbread will crumble a lot.  This cornbread is great with chili, soup or in my house it can replace any carbohydrate.  

Enjoy!  

Blueberry Buckle Cake

What happens when you get blueberries from Costco?  Lots of blueberry recipes.  I don't know why the husband and I shop at Costco so much when it's just the two of us.  Somehow we always leave with a cart full of groceries.  The sad thing is most of the food gets eaten.  We must be fatties. 

I love coffee cake.  It takes all my will power not to order a coffee cake whenever I get coffee from Starbucks (because I have already broken down and gone to Starbucks the last thing I need is a coffee cake).  There's just something about a coffee cake.  It's not cake.  It's not a muffin.  It's a amazing snack that goes great with coffee.

Blueberry Buckle Cake
Adapted from Two Peas & Their Pod

Ingredients:

For the topping:
1/3 cup brown sugar
1/4 cup all purpose flour
1/4 cup wheat flour
1 teaspoon cinnamon
1/4 cup butter

For the batter:
1 cup all purpose flour
1 cup wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup butter
1 egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups fresh blueberries

Directions:
1.  Preheat oven to 350F.  Grease a 9-inch cake pan and set aside.
2.  Mix together brown sugar, flour, and cinnamon.  Rub in butter using a fork until mixture is crumbly.  Set the topping aside.
3.  Whisk together flour, baking powder, and salt.  Cream together sugar and butter.  Add the egg and vanilla extract.  Alternately add the buttermilk and flour mixture to the creamed mixture ending with flour.  Gently fold in the blueberries.
4.  Pour the batter evenly into prepared cake pan.  Sprinkle the topping over the batter and bake for 40 minutes or until a toothpick come out clean.  Let the buckle cool for 10 minutes.

As I pull this Blueberry Buckle Cake out of the oven my mom calls me and asks what I am doing.  She would.  How does she know I just pulled out a cake?  In about 15 minutes my parents are over having coffee and Blueberry Buckle Cake.  This cake is amazing and I would like to say the topping is to die for.  You know.  The kind of topping crumble that when you are done with the cake you use your fingers to pick up the fallen topping and in the end lick the napkin.  Oh wait ... am I the only one that does that?

Enjoy!
XOXO

Blueberry Muffins

I am always looking for yummy muffin recipes because my family always complains that American desserts are too sweet.  However muffins are usually the only item that they agree are not too sweet.  Blueberries are full of great vitamins and when purchased at Costco super cheap.  

Blueberry Muffins
Adapted from A Zesty Bite

Ingredients:
1 1/2 cup all purpose flour
1 1/2 cup wheat flour
3/4 cup sugar
1 1/2 tablespoon baking powder
3/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
6 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries, dried and lightly coated with flour
1 tablespoon sugar (for sprinkling)

Directions:
1.  Preheat oven to 350F
2.  Whisk flour, baking powder and salt
3.  Cream butter and sugar until fluffy, about 5 minutes.  Add eggs one at a time and mix until smooth.  Add in buttermilk and vanilla extract.
4.  Add dry ingredients.  Do not over mix.
5.  Slowly start to fold the blueberries into the mix.
6.  Line muffin pan and pour batter into liners with a ice cream scooper.
7.  Bake for 25 minutes or until golden brown
8.  Stick a toothpick in the center to make sure it comes out clean

These muffins came out amazing.  Moist, cakey, and just the right amount of sweetness.  I made these for the volunteers at a Tzu Chi free clinic.  The clinic was out in Raisin City and pretty much in the middle of nowhere.  Tzu Chi brought 2 mobiles with them and set up tents to see patients.  I decided to make these muffins because it seemed the easiest to eat  while out in the middle of nowhere. 

Enjoy!
XOXO

Maple Oat Buttermilk Bread

My mother in law loves bread. She is the person who will eat or try all the bread in the bread basket at a restaurant. Oh and she will take any leftover bread home too. So for Mother's Day brunch I made sure there was enough carbohydrate items for her.

This maple oat buttermilk bread is so yummy you would never know there were oats inside or whole wheat flour.


Ingredients:
1 1/4 cups all purpose white flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 egg
1/4 cup vegetable oil
1/2 cup maple syrup
3 tablespoons lightly packed brown sugar
1 1/2 cups buttermilk
3/4 cup quick oats

Directions:

1. Preheat oven to 350 degrees. Spray a loaf pan with vegetable oil spray.

2. Whisk together the white flour, whole wheat flour, baking powder, baking soda, and salt.

3. In another bowl, whisk the egg with the oil until smooth. Whisk in the maple syrup, brown sugar, and buttermilk. Stir in the oats.

4. Add the wet mixture to the dry mixture and stir to combine. Do not over mix. Pour the batter into the prepared pan, smooth the top, and bake until the bread is a golden brown. About 1 hour. The edges should pull away slightly from the sides of the pan. A tester inserted in the center should come out clean.

5. Cool in the pan for about 10 minutes and then cool on a rack before slicing.

The bread turned out nicely. I think next time I might bake for a little less time. But with so many dishes going on for Mother's Day kinda got side tracked. Either way it was still yummy with butter or dipped in maple syrup.

Enjoy!

XOXO