Tag Archives: Biscuits

Sweet Potato Biscuit and Sausage Gravy Skillet Bake #SundaySupper

Sweet Potato and Sausage Gravy Skillet Bake

Welcome to another Sunday Supper, our theme this week being Root Vegetables! Carrots, beets, potatoes, etc… I chose sweet potatoes mainly because I’ve been dying to share this amazing recipe with you, and this provided the perfect opportunity!

Sweet Potato and Sausage Gravy Skillet Bake

It took me a few tries to get just right, but here it is in all its salty, meaty, creamy, flaky biscuit glory. Basically, this recipe involves three steps. First, you make a sweet potato biscuit dough; you stamp out small biscuits and bake them off. Secondly, you make a rich, creamy breakfast sausage gravy in a cast-iron skillet. Then, for the best part of this whole shenanigan – you place the sweet potato biscuit scraps atop the sausage gravy and bake the whole thing off until the gravy is bubbly and the biscuit dough has risen and cooked through.

sweet potato biscuits

It’s so amazing!! Such a fun, unique twist on the usual biscuits and gravy routine. This would make hosting a large brunch easy, too – it could feed plenty, and would likely intrigue everyone with its whimsy. Of course this would work beautifully with traditional buttermilk biscuits too, but that wouldn’t have qualified for Root Vegetables Sunday Supper. 🙂

sweet potato and sausage gravy skillet bake

Enjoy! And do not forget to check out all the root vegetable recipes the Sunday Supper group is bringing today!

Sweet Potato and Sausage Gravy Skillet Bake

Sources: biscuits slightly adapted from Southern Biscuits by Nathalie Dupree; sausage gravy and skillet bake adapted from Home by Bryan Voltaggio


2 ½ cups self-rising flour
½ cup unsalted butter, chilled and cut into cubes
1 to 1 ¼ cup cooked pureed sweet potatoes
1 to 4 tbs whole milk, if needed

1 lb. breakfast sausage, removed from casings if necessary
1 tbs unsalted butter, if necessary
3 tbs all-purpose flour
4 cups half-and-half
1 tsp malt vinegar, optional
1-2 tsp minced fresh sage

First you make the BISCUITS: preheat your oven to 450 F. Use a pastry blender or 2 forks to work the flour into the dough until the mixture looks like crumbled feta cheese. Make a well in the center of the flour-butter mixture and add the sweet potato puree. Using a rubber spatula, make wide sweeping stirring motions to swiftly incorporate the sweet potato into the dough. Sweet potato puree adds lots of moisture, so you may not need the milk, but add it 1 tbs at a time if your dough is too dry.
Knead for no more than 1 minute to get the dough to come together. Turn it out onto a floured cutting board and pat it out to about ¾” thick. Using a 1 ½” biscuit cutter, stamp out about 9 biscuits, making sure you leave adequate dough on the sides and between the biscuits. Transfer the biscuits themselves to a parchment lined baking sheet and bake for 12 to 14 minutes. Move the scraps to the refrigerator while you make the gravy.
For the SAUSAGE GRAVY: Lower the oven temperature to 425 F. Set a 12” cast iron skillet or other oven-safe skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it has browned and no traces of pink remain. Remove the sausage to a bowl with a slotted spoon. Leave as much fat in the skillet as possible.
You want about 3-4 tbs fat in the skillet. If your sausage provides that, great. If not, add the butter to the skillet.
Lower the heat to medium, then whisk in the flour and stir about 1 minute. Slowly add the half-and-half, whisking out lumps constantly. Once all the dairy is added, add back in the sausage and malt vinegar if using. Let the mixture come up to a bubble and thicken to gravy consistency. Raise the heat to medium-high if necessary. Stir in the sage, then shut off the heat.
Carefully transfer the biscuit scraps to the top of the gravy in the skillet. Try to leave the scraps in one piece. Bake 12 to 15 minutes, until the biscuit dough is cooked through and golden on top. Let cool for a couple minutes, then scoop into bowls, serving the sweet potato biscuits on the side.






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Cat Head Biscuits

Cat Head Biscuits

Everyone loves a food with a funny name, though this one may border on slightly disturbing. If one is completely unaware of what the name does signify, it’s entirely plausible to gravitate toward thinking about a biscuit quite literally made out of a cat’s head. Rest assured, this is never the case. We do not eat housecats in America, thank goodness.

Cat Head Biscuits

No, cat head biscuits are so named because they are larger-than-usual biscuits that are “the size of a cat’s head.” Also, they are typically a bit rougher on their tops, and thus someone long, long ago remarked that it looked like the top of an orange tabby cat’s head. The name stuck and here we are today.

These biscuits really are huge. I tried to demonstrate with photographic evidence that they are indeed the size of a cat’s head. Alas, Watson would NOT cooperate with posing for a picture, and this is the best I could do.

Cat Head Biscuits (plus a cat!)

Despite Watson’s insubordination, they are everything you would want a giant biscuit to be: flaky, so buttery, tons of beautiful biscuit flavor. Perfect for hogging or sharing! I hope y’all enjoy them!

Cat Head Biscuits

{One Year Ago: Potato Waffles with Bacon and Chives; Genoa Salami and Kalamata Olive Calzones}
{Two Years Ago: Homemade Blackening Seasoning}

Source: slightly adapted from Southern Biscuits by Nathalie Dupree

2 cups all-purpose flour
2 cups cake flour
2 tbs baking powder
1 tsp baking soda
1 ½ tbs granulated sugar
1 tsp kosher salt
¼ cup well-chilled unsalted butter, roughly cut into ¼-inch pieces
¼ cup well-chilled unsalted butter, roughly cut into ½-inch pieces
1 ½ cups well-shaken cold buttermilk
¼ cup melted butter

reheat your oven to 400 F.
In a large, wide bowl, gently whisk together the flours, baking powder, baking soda, sugar, and salt. Scatter the ¼-inch pieces of butter over the flour mixture, then use your fingers, two knives, or a pastry blender to work the fat into the flour until it looks like well-crumbled feta cheese. Now scatter the ½-inch pieces of butter over the fat and repeat the process. If this process took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to chill.
Now make a well in the center of the flour-butter mixture and pour in the buttermilk. Stir with a rubber spatula, using broad, circular strokes to quickly pull the flour into the buttermilk. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. You can add up to ¼ cup more all-purpose flour or up to ¼ cup extra buttermilk if the mixture is too wet or too dry, respectively.
Lightly sprinkle a large cutting board with some all-purpose flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half and pat out into a ¾-to-1-inch round. Dip a 4-inch biscuit cutter in flour, then stamp out biscuits. Be sure you stamp in an up-and-down motion and do not twist your wrist. This makes the biscuits tougher.
Brush a light layer of the melted butter in a 12-inch cast-iron skillet. Transfer the biscuits to the skillet as you stamp them out. Reroll the scraps and stamp out more biscuits until you use up your dough. I got 9 biscuits. Place them all in the skillet, as close together as possible. Pour the remaining melted butter over all the biscuits, then bake for 20-25 minutes, until the tops are golden brown.
Remove from the oven, let the biscuits cool slightly, then serve hot.

Breaded Tomato Casserole

Breaded Tomato Casserole

As y’all know, Matt and I met, over twelve years ago, on Bourbon Street in New Orleans, so every two to three years, we take a little weekend weekend getaway to New Orleans, sometime in February or March, and two weeks ago, that weekend rolled around for us again.

Breaded Tomato Casserole

I have a favorite kitchen supply store that I must frequent every time we’re there, right on Royal Street, and it never fails that I always pick up a cookbook or two when I’m there (despite the fact that I always say I won’t this trip). One of my finds this time around was Southern Biscuits by Nathalie Dupree.

breaded tomato casserole

I’m quite an admirer of Dupree’s, so please know my tail is a bit between my legs when I tell you that I had no idea such a book of hers even existed. But, better late than never, I always say. It excited me to no end to find a book entirely dedicated to biscuits, one of my great loves in life.

breaded tomato casserole

I immediately baked up a batch upon returning home, and of course they were wonderful; but I think the section of the book that might intrigue me most of all is the chapter on using up your leftover, day-old biscuits. I knew I wanted to dive into this chapter most of all, so I made us this odd-sounding yet compelling dish, which really couldn’t be simpler. It’s just stale biscuits crumbled up and mixed with a touch of sugar, canned tomatoes, and I threw in some dried oregano. I added some grated parmesan to the top, for a bit of crust, and I must say that we just loved it.

Breaded Tomato Casserole

Tasting both distinctly Italian and US Southern, it’s reminiscent of bread pudding, but denser, and the tomato flavor is incredibly prominent. And of course, for that reason, make sure you use very high quality canned tomatoes – they’re not hiding behind anything here! While this dish is hearty, Matt and I both firmly agreed it’s a side dish, and would have a little trouble passing off as a main dish – it’s just not quite filling enough.

Breaded Tomato Casserole

As an aside, or a post-script, I used canned tomatoes here because 1) the original recipe is written that way and it sounded good to me, and 2) fresh tomatoes are decidedly not the least bit in season in the northeastern US. But, I’m thinking this could be incredible revisited in the summer using fresh juicy tomatoes in their peak season. Hmm… Enjoy!

Breaded Tomato Casserole

{One Year Ago: White and Dark Chocolate Bread Pudding with NOLA Bourbon Sauce}
{Two Years Ago: Red Beans and Rice; Irish Soda Bread}

Source: slightly adapted from Southern Biscuits by Nathalie Dupree

3 cups torn or chopped biscuits in ½-inch pieces
1 tsp granulated sugar
Pinch of kosher salt
A generous ½ tsp dried oregano
1 (14-oz.) can diced tomatoes, undrained
½ cup unsalted butter, melted
Grated parmesan cheese, for the top of the casserole (a couple generous handfuls)

Preheat your oven to 350 F. Grease a 2 ½ quart baking dish and set aside.
In a large bowl, toss together the biscuit pieces, sugar, salt, and oregano. Add the tomatoes and stir to combine thoroughly and coat all the biscuit pieces with the juices. Transfer the mixture to the prepared baking dish and pour the melted butter evenly over the top. Bake 25-30 minutes, then evenly sprinkle the top with parmesan. Put it back in the oven for 5 minutes, then remove and serve warm.

Caramelized Onion and Gruyere Biscuits

Caramelized Onion and Gruyere Biscuits

In what was perhaps (okay fine, most assuredly) a coincidence, I ran across a recipe in my blog reader for putting gruyere cheese in a biscuit, just when I happened to have the exact amount of gruyere cheese called for in said recipe sitting in my refrigerator, about to expire! I took it as a divine sign from the Cheesy Biscuit Gods (of course they exist! Why on earth would you doubt that?) that I was simply meant to bake up these biscuit beauties.

Caramelized Onion and Gruyere Biscuits

So this is sort of like taking the main elements of French Onion soup – the caramelized onions, the gruyere cheese – and mixing them up into biscuit dough. They bake up incredibly fluffy and beautiful, with the sweet bite of onion and sharp nuttiness of cheese in every bite.

Caramelized Onion and Gruyere Biscuits

Caramelized Onion and Gruyere Biscuits

They are milder in flavor than I was expecting, but certainly not in a bad way, and Matt’s coworkers have already demolished them, even though they were apparently competing with amazing New York bagels in the break room.

Caramelized Onion and Gruyere Biscuits

So I hope y’all will enjoy these! A perfect savory treat!

Caramelized Onion and Gruyere Biscuits

{One Year Ago: Crab Macaroni and Cheese}

Source: slightly adapted from Smitten Kitchen

9 tbs cold unsalted butter, divided
1 tbs olive oil
1 medium onion, quartered and thinly sliced
2 3/4 cups all-purpose flour
1 pinch plus 1 tbs granulated sugar, divided
1 tbs baking powder
3/4 tsp coarse or kosher salt
1 cup buttermilk, well shaken
4 oz. (about 1 cup) gruyère or another Swiss-style cheese, shredded
Flaky sea salt
Freshly ground black pepper

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a large skillet over medium heat, melt 1 tablespoon butter and add olive oil. Add the onions, plus a pinch of sugar, and reduce the heat to low. Place a lid on top, letting them steam for about 10 minutes, stirring occasionally. Remove the lid and continue to cook the onions, stirring occasionally, until they’re nicely golden and caramelized, which will take anywhere from another 10 to 35 minutes. Don’t rush this – you want them caramelized but not browned or charred. Set aside to cool.
In a large mixing bowl combine the flour, sugar, baking powder, and salt. Dice 8 tbs remaining cold butter into 1/2-inch bits. Use your fingertips or a pastry blender to work the butter into the flour mixture until the mixture is crumbly with butter in pieces no larger than a small pea.
Pour the buttermilk onto the flour mixture, then add the cooled onions and shredded cheese. Stir all to combine. Add a few drops more buttermilk if needed. Once the dough has mostly come together, use your clean hands to knead the last little scraggly bits into the entire mixture. Do not knead for more than 1 minute though, as you don’t want to overwork the dough.
Turn the dough out onto a floured work surface and roll out to a 1-inch thickness. Use a floured 3-inch cutter to stamp out circles and transfer them to the prepared baking sheet. Gather the scrap and re-roll them as needed. Space the biscuits fairly close together – not touching, but fairly close. These are not cookies, so don’t worry about them running together. Biscuits (and scones for that matter) have a lot of leavening agent; if you space them widely, they spread out, but if you space them close, they spread up. And spread up biscuits are much fluffier and lighter.
Sprinkle biscuits with sea salt and black pepper and bake 20 to 23 minutes. Serve warm.

Bacon Cheddar Chipotle Biscuits

Bacon Cheddar Chipotle Biscuits 236

Happy weekend! I’m spending a lovely long weekend visiting family in Texas so this post will be short and sweet. And all about biscuits, to boot.

bacon cheddar chipotle biscuits 223

The title tells you everything you need to know about these wonderful, homey baked goods. Three of my favorite flavors all jammed into a light, fluffy, round biscuit. Bacon. And cheese. And chipotle. So perfect.

Bacon Cheddar chipotle biscuits 226

I’m thinking these are perfect for making and serving alongside chili, which you know you’re going to be making tons of what with the upcoming football season (NFL starts tomorrow, right? Yea, go Cowboys!).

I used a three-inch biscuit cutter so I got six big ones, but you can certainly cut them smaller. You will likely need less time in the oven if so. Enjoy!

Bacon cheddar chipotle biscuits 249

{One Year Ago: Italian Sausage Hoagies with Caprese Relish}
{Two Years Ago: Fried Summer Squash with a Horseradish Dipper, Blueberry Pancakes}

Source: The Homesick Texan’s Family Table by Lisa Fain

2 cups all-purpose flour
1 tbs baking powder
1/2 tsp kosher salt
1 stick (8 tbs) unsalted butter, chilled
4 slices bacon, cooked until crispy and chopped
1/2 cup grated cheddar cheese
1 canned chipotle in adobo, minced
3/4 cup half-and-half or buttermilk, cold

Preheat your oven to 450 F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Quickly cut the butter into small cubes and add it to the mixing bowl. Toss once or twice to coat the butter with the flour mixture, then use a pastry cutter or 2 knives to cut the butter into the flour, until the mixture is crumbly.
Now add the bacon, cheese, chipotle, and half-and-half. Use a rubber spatula to mix until the dough just comes together. There will still be crumbs, which is fine.
Flour a clean work surface and dump the dough out. Knead for 1 minute until the dough just comes together. It will be sticky.
Now pat the dough out to about 1 inch in height. Flour a biscuit cutter and stamp out circles, re-rolling and re-patting the dough as needed. Transfer the biscuits to your prepared baking sheet, placing them close together so they rise up, not out.
If you used a 3″ biscuit cutter, you’ll have 6 biscuits, and they should bake for 15 minutes. If you used a smaller biscuit cutter, it’ll be a few minutes less. Bake until the tops are golden brown. Serve warm.

Chocolate Strawberry Short Cakes

Chocolate strawberry short cakes 055

Happy June, everyone! The summer season is upon us, which I’m sure makes everyone very, very happy, especially those of us who had the brutal winters. And if your summers are like mine were growing up, then ‘tis the season for strawberry short cake!

Chocolate Strawberry short cakes 074

Strawberry short cake was quite the popular dessert in my family or origin all summer long. My mom would buy the little individual sponge cakes that are shaped like a small, shallow bowl, fill them with sweetened, lightly macerated strawberries, and freshly whipped cream.

And though I wasn’t one to pass up dessert of any kind as a kid (save coconut), I actually didn’t care for the sponge cakes all that much. Don’t get me wrong, I still ate them; I mean, it was cake – hello! But the minute I discovered that lots of people use biscuits as the cakey vehicle for their strawberry short cakes, well, I had to make the switch.

Chocolate Strawberry Short Cakes 052

And now for a twist – how about we make the biscuit part with chocolate, and then drizzle chocolate syrup over the whole thing? Yes, please! This version may not be traditional, but it’s really amazing. Matt described it as the love child of chocolate covered strawberries and regular strawberry short cake. He’s correct. And after you try this, you’ll conclude that they should hook up more often.

chocolate strawberry short cake 046

Happy summer, everyone! Enjoy yourself some strawberry short cake, chocolate or not!

{One Year Ago: Chile de Arbol Salsa}

Source: adapted from The Bon Appetit Cookbook by Barbara Fairchild


2 cups all-purpose flour
½ cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tbs baking powder
½ tsp kosher salt
8 tbs unsalted butter, very cold, chopped
1 cup heavy cream, whole milk, or buttermilk, or some combination thereof
1 cup semi-sweet chocolate chips

2 pints fresh strawberries, hulled and sliced
1 tbs raw sugar
Chocolate syrup or fudge sauce
Sweetened whipped cream

First, make the chocolate short cakes. Preheat your oven to 400 F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Add the butter, and using a pastry blender or two knives, cut the butter into the flour mixture until it resembles the size of peas. Add the cream or milk, plus the chocolate chips. Stir gently together with a spatula until the flour mixture is completely coated and is starting to come together. Knead with well-floured hands a few times until it comes together completely.
Transfer the dough to a floured surface and pat it out to about 1 inch in height. Flour a 3 inch round biscuit cutter and stamp out 8 biscuits. Reroll the scraps if need be.
Transfer the rounds to the prepared baking sheet and bake for 12-15 minutes. Remove and let cool completely.
When you are ready to serve, add the strawberries to a large mixing bowl and toss thoroughly with the raw sugar. Let them sit while you prepare the whipped cream, or about 5-8 minutes.
To serve, split open the biscuits and lay the bottom half on a dessert plate. Top with a generous helping of macerated strawberries plus their juices. Drizzle chocolate syrup over the strawberries, then dollop with whipped cream. Place the biscuit top on top or on the side. Serve immediately.

Tomato Scallion Short Cakes with Whipped Goat Cheese

tomato scallion short cakes with whipped goat cheese

When it comes to short cakes, why do sweets get to have all the fun? Well, they shouldn’t. And now they don’t.

unbaked biscuits

Holy field cows, were these ever freakin’ amazing. I whipped them up as an appetizer – and I don’t remember what we had for dinner, what does that tell you – so we only ate one each. You know, to save room for dinner. And the whole time dinner was being prepped, Matt and I kept looking at each other with sad, puppy-dog eyes, silently and pitifully communicating our strong desire to eat, like, three more short cakes. Each.

tomato scallion short cakes ready to be assembled

While these require three separate steps, it’s really quite the easy dish to pull off. Making the biscuits was the most time-consuming part. I’m categorizing these as an appetizer, mostly because that’s how I served them, but I could see them being part of a brunch spread. Or possibly a stand-in for the salad course. And I certainly wouldn’t judge anyone for eating just these short cakes for dinner (or any other meal, frankly.) I can’t rule out the possibility of doing that myself sometime in the near future…

ready to eat savory short cakes

Make these soon – tomatoes are fresh and in season, everyone’s eating sweet short cakes anyway, so I suppose ’tis the season for savory short cakes, too, right? They really are the perfect summer treat!

Tomato Scallion Short Cakes with Whipped Goat Cheese

Recipe notes: the original recipe called for goat cheese and that’s what I used. If you really don’t groove on goat cheese, I suppose I would sub in ricotta. But you need something that will whip with a hand mixer, so keep that in mind. Secondly, I used heirloom cherry tomatoes because my store had them and they’re pretty. But any cherry tomato variety will do. Just get what looks best that day.

Tomato Scallion Short Cakes with Whipped Goat Cheese

Source: ever so slightly adapted from The Smitten Kitchen Cookbook by Deb Perelman

2 cups plus 2 tbs flour, plus more for dusting
2 tbs baking powder
¾ tsp kosher salt
5 tbs chilled unsalted butter
1 scallion, thinly sliced
1 cup whole milk

1 tbs olive oil
1 ½ tbs red wine vinegar
Pinch of kosher salt
Pinch of sugar
Freshly ground black pepper, to taste
½ lb. cherry tomatoes, heirloom or otherwise

3 tbs heavy cream
4 oz. goat cheese, softened
2 scallions, green parts only, thinly sliced

First, make the BISCUITS:
Preheat the oven to 425 F. Line a baking sheet with a silpat or parchment paper.
Whisk the flour, baking powder and salt together in a large, wide bowl. Add the butter, and use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse meal. If you don’t own a pastry blender, quickly chop the butter into pieces first, then use your fingers or a couple of forks to work in the butter.
Add the scallion and the milk and stir with a firm rubber spatula or wooden spoon until evenly moistened. Lightly flour your hands and knead 7 or 8 times until the mixture comes together and there are no floury bits on the bottom of the bowl.
Now dump the dough onto a lightly floured surface. Pat it out to about 1-inch thickness and cut into 6 or 8 (3-inch) rounds with a biscuit cutter (I only got 6, which was fine), reforming scraps as need be. Transfer the biscuits to the baking sheet, making sure to space them about 2 inches apart.
Bake until golden brown on top, for about 15 minutes.
While the biscuits are baking, make the TOMATOES:
In the bottom of a medium mixing bowl, whisk the olive oil, vinegar, salt, sugar, and black pepper. Quarter the cherry tomatoes lengthwise and add them to the bowl. Toss the tomatoes with the dressing gently.
In a separate bowl, use a handheld electric mixer to whip the cream until soft peaks form. Add the goat cheese and beat until the cheese topping is light and fluffy.
To assemble, split each warm biscuit in half, and generously spoon the tomato salad onto the bottom halves. Dollop some whipped goat cheese on top of the tomatoes, then top with the biscuit tops. Serve at once.

Cream Cheese Biscuits


With some practice over the years, I’ve become rather adept at making biscuits. Whereas I once felt totally incompetent at such a venture, and spent the entire time second-guessing myself and quadruple-checking whatever recipe I was following, now I can make a good biscuit in my sleep.


So recently I’ve begun playing around with flavorings in biscuits. I used to stick to the classic buttermilk kind, but now that I feel so much more comfortable with the whole endeavor, it’s nice to branch out and try new things.


Several months ago, I saw a mention of cream cheese biscuits (can’t remember if this was on Pinterest or Facebook). I thought that sounded interesting and delicious, and wondered if I could master-mind such a thing. So I intentionally didn’t google those words to find a recipe, and just used what I know of biscuit ratios to come up with my own version. I wanted to challenge myself, I guess.


I figured that the cream cheese would be part of the fat in the biscuit, instead of an addition, like cheddar or parmesan would be. So I replaced half of the butter with cream cheese, making sure my cream cheese was well chilled first. But I still wondered how this would turn out. Would it change the texture any? Would you be able to taste the cream cheese at all?


Yes and yes, and both for the positive. The texture was slightly softer than a regular all-butter biscuit, and you really could taste the flavor of the cream cheese. And may I just say that you definitely should split open a hot biscuit and slather some strawberry jam on it. Ohhhhh, lordy, that was pure bliss. Its taste was reminiscent of strawberry shortcake. Come to think of it, these biscuits would be PERFECT for strawberry shortcake! How did I not think of that until just now???!!! Aaaahhh! Okay, we’re doing that. And if you do as well, definitely let me know how it turns out. Enjoy!


2 cups flour
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
2 tbs sugar
4 tbs chilled unsalted butter
4 tbs chilled cream cheese
¾ cup buttermilk

Preheat the oven to 400 F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the butter and cream cheese, and blend them into the flour mixture with a pastry blender. There should be some uniformity but still with clumps of fat. Add the buttermilk and stir to combine with a rubber spatula or wooden spoon.
Flour your hands, then dump the dough out onto a well-floured work surface. Knead for just a minute until it comes together. Flour a rolling pin and then roll the dough out to about 1/2 an inch thick.
Stamp into rounds with a 2 ½ inch floured biscuit cutter. Transfer the rounds to the prepared baking sheet.
Bake at 400 F for 14 minutes, until the tops are golden brown. Serve plain, with butter, or with strawberry jam.

Cornmeal Biscuits with Cheddar Jalapeno Butter


Welcome to Part Eight of my Favorite Food Bloggers Series!

Laurie is the lovely lady behind the wonderful food blog Simply Scratch. I first found out about her blog from her profile on Tasty Kitchen, and the name alone drew me in. I really love to cook from scratch, I love that there seems to be this movement committed to returning to that way of preparing meals, and finding a food blog whose overall purpose is to cook from scratch?? Heaven!


Laurie is a wife and mom with a hectic schedule. She cooks and bakes, and is fantastic at both. Her food is creative, uncomplicated, and so scrumptious! And you can know going in that there are no processed food products in her recipes.


Laurie also makes some grocery store staples from scratch, which I love. Her site is a great resource for making some of those staples we all use, thus avoiding the evils of preservatives and high-fructose corn syrup. You’ll find recipes for ketchup, steak sauce, pizza sauce, teriyaki sauce, barbecue sauce, and salad dressings. Another feature of her blog that I love is that she has what she calls How-To posts: where she takes you on a step-by-step venture on how to properly achieve a basic kitchen skill that will be needed time and again in your cooking. Like caramelizing onions, or browning butter, or making pie crust. So great! Laurie also gives step-by-step photography of each recipe she posts, something I really admire (mostly because I cannot manage it in my tiny kitchen), and I think it’s such a valuable thing for readers to see.


I saw these cornmeal biscuits awhile back and pinned them. They are absolutely irresistible. The cornmeal lent a wonderful almost nutty flavor to the biscuits, and then there was that compound butter you heap on. Oh my… It was just genius. Try it very, very soon, you will love it.


Thank you for your lovely blog, Laurie. I love your mission to bring us from-scratch recipes that aren’t too complicated. If you haven’t yet, please check out Simply Scratch!



Other mouth-watering recipes I debated making: Italian Sub Sandwiches; Bacon and Cheddar Cornmeal Waffles

Read the rest of the series!   Part One    Part Two    Part Three
Part Four    Part Five    Part Six    Part Seven    Part Nine    Part Ten

Source: lightly adapted from Simply Scratch

1 stick salted butter, softened and cut into 8 tablespoons
1 jalapeno, seeded and diced
1/4 cup grated good quality Cheddar cheese
1-1/3 cups flour, plus more for work surface
2/3 cup yellow cornmeal
2-1/2 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
1 tsp kosher salt
1 stick unsalted butter, chilled, diced
3/4 cup buttermilk

First make the compound butter: Mix the stick of salted butter, the diced jalapeno and a quarter cup of good cheddar cheese. Refrigerate if making the day before. Otherwise, set it aside at room temperature while you make the biscuits.
Preheat your oven to 450 degrees and line a sheet pan with parchment paper or a silpat.
In a large bowl combine the flour, cornmeal, baking powder, baking soda, sugar and salt. Stir to combine.
Cut the cold butter into chunks and work it into the dry ingredients with a pastry cutter or fork until crumbly.
Gently stir in the buttermilk. {Add more flour if dough is too wet}
Turn the dough out onto a floured surface. Pat the biscuit dough into a 1/2-inch-thick rectangle. Use a 2-inch round cutter to make 10 biscuits; then combine the scraps to make 2 more biscuits.
Place them on the prepared sheet pan and place in your preheated oven for 15 minutes, or until the tops are a light golden color.
Remove and let cool. Serve with jalapeno cheddar butter.

Parsley Chive Biscuits


Anyone who either reads this blog and/or knows me in real life knows that I ate tons of biscuits whilst growing up. They are definitely a mainstay in Texas. What you might not know is that I really only had two kinds of biscuits until reaching adulthood: the classic buttermilk biscuits, and the cheddar bay biscuits at Red Lobster.


Now, to be very clear, there is absolutely nothing wrong with either of those biscuits. It’s just that it would be sad to go through life and not be made aware of all the endless biscuit possibilities that await you. A biscuit is a basic ratio of flour to fat to liquid, and that ratio is basically a flavor blank slate. You can add spices, or cheeses, or nuts, or dried fruits, or chiles, or cured meats, or yes, even fresh herbs.


I can presently say that my life is very happy in the realm of creative biscuits! I love to make them and I love to monkey around with them, flavor-wise. These were tasty and particularly pretty with the flecks of green running all throughout. I also thought the herbs made them rather elegant; they would make a lovely addition to a nice dinner table spread. I could see them being served alongside chicken or duck very nicely.


And even if you’re a loyal devotee to the classic, unadorned buttermilk biscuits and are skeptical about straying, I’d still advise trying these. You can rationalize that fresh herbs, which are full of nutrients and very good for you, will make the biscuit a tad healthier, and you can feel no guilt about sneaking an extra (you know you do it too)! Don’t you love my logic?


Source: adapted from Barefoot Contessa Family Style by Ina Garten

2 cups flour
1 tbs baking powder
1 tsp kosher salt
1 tsp sugar
1 stick unsalted butter, chilled
3/4 cup half and half
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 egg mixed with 1 tbs water, for egg wash

Preheat your oven to 400 F.
Combine the flour, baking powder, salt, and sugar in a large mixing bowl. Cut the butter in with a pastry blender until it resembles the size of peas. Add the half and half and herbs and mix together with a rubber spatula until just incorporated. It may still be a little scraggly at this point. Flour your hands and knead for about 1 minute, until the dough comes together. Dump the dough out onto a well-floured surface and use a well-floured rolling pin to roll the dough out into a rectangle about 3/4-inch thick. Cut out rounds with a 2-inch round biscuit cutter.
Line a baking sheet with parchment paper and place the biscuits on it. Brush each with the egg wash.
Bake for about 15 minutes, or until the tops are browned and the insides are firm. Serve warm with butter, if desired.