Tag Archives: breakfast

Compound Flavored Butters

Dinner Ideas January 16, 2026 Leave a comment

Compound flavored butters serve multiple culinary purposes. They can be melted over grilled meats, seafood, or vegetables to add moisture and flavor. Perfect to add fun and flair to any breakfast spread. They are also used as finishing touches on baked potatoes, bread, or pasta, providing an extra layer of richness. Additionally, they can be incorporated into sauces, marinades, or used as a base for more complex flavor combinations. Their ease of use and ability to add depth to meals make them popular among chefs and home cooks alike. Following are six compound butters that are equally delicious for all meals.

Compound Herb and Garlic Butter

Compound herb and garlic butter is a versatile culinary ingredient that enhances a wide range of dishes with its rich, aromatic flavor. Made by blending softened butter with fresh herbs, this butter offers a fragrant and savory profile that elevates both simple and complex recipes. Its culinary appeal lies in its ability to add depth and richness to meats, seafood, vegetables, and bread.

Ingredients

  • ½ cup of unsalted butter, softened to room temperature
  • ¼ cup of fresh chopped fresh herbs
    •  Example: rosemary, oregano, thyme, parsley, sage, basil or chives. Fresh herbs will give a beautiful display of green flecks in your butter.
  • 2 grated or pressed garlic cloves
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon Kosher salt

Process

  1. Place the softened butter in a small bowl. Add the chopped herbs, garlic, lemon juice and salt and mix well.
  2. Transfer the mixture onto a sheet of plastic wrap. Roll into a log shape and twist ends to seal tightly. Or leave it in a covered bowl.
  3. Refrigerate the butter for at least 2 hours, or until firm.
  4. Room Temperature – Let butter sit out for a few minutes before using to soften. Butters can sit at room temperature for a couple of days, just like plain butter. But if the weather is hot, store it in refrigerator so butter doesn’t melt.

Compound Lemon Dill Butter

Delicious spread over seafood dishes, such as grilled salmon, baked cod or shrimp where the citrus notes complement the natural flavors of seafood. It also works well as a finishing touch for roasted vegetables or spread on warm bread.

Ingredients

  • 1 stick of unsalted butter room temperature
  • 2 tablespoons finely chopped fresh dill weed 
  • 1 tablespoon fresh squeezed lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Process

  1. Wash and finely mince the dill leaves.
  2. Zest and juice lemon.
  3. Cut the softened stick of butter in a mixing bowl.
  4. Using a stand mixer or hand beater, mix until light and fluffy.
  5. Add the chopped dill, lemon zest, lemon juice, salt and pepper. Mix until combined.
  6. Transfer the mixture onto a sheet of plastic wrap. Roll into a log shape and twist ends to seal tightly.  Or leave in a covered bowl.
  7. Refrigerate the butter for at least 2 hours, or until firm.
  8. Room Temperature – Let butter sit out for a few minutes before using to soften. Butters can sit at room temperature for a couple of days, just like plain butter. But if the weather is hot, store it in refrigerator so butter doesn’t melt.

Compound Maple Bourbon Butter

This is a smooth, sweet butter with a smoky flavor from bourbon. It is great to spread on bread, pancakes, waffles, roasted vegetables or melted over steak.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • 1 tablespoon bourbon
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Process

  1. Bring butter to room temperature.
  2. In a mixing bowl, add softened butter and beat butter until light and fluffy.
  3. Gradually mix in pure maple syrup, bourbon, brown sugar, cinnamon, vanilla extract and salt.
  4. Taste and adjust sweetness or bourbon as needed.
  5. Transfer the mixture onto a sheet of plastic wrap. Roll into a log shape and twist ends to seal tightly.  Or leave in a covered bowl.
  6. Refrigerate the butter for at least 2 hours, or until firm.
  7. Room Temperature – Let butter sit out for a few minutes before using to soften. Butters can sit at room temperature for a couple of days, just like plain butter. But if the weather is hot, store it in refrigerator so butter doesn’t melt.

Compound Hot Honey Butter

One of my favorite ways to enjoy this whipped hot honey butter is on Jalapeno and Cheese Cornbread or Cheddar and Chive Biscuits, sweet potatoes or baked potatoes or corn on the cob.

Ingredients

  • 1 stick of unsalted butter, room temperature
  • 2 tablespoons honey
  • 2 teaspoons hot sauce
  • ½ teaspoon Koren red chili flakes

Process

  1. Bring butter to room temperature.
  2. In a mixing bowl, add softened butter and beat butter until light and fluffy.
  3. Gradually mix in honey, hot sauce and chili flakes.
  4. Transfer the mixture onto a sheet of plastic wrap. Roll into a log shape and twist ends to seal tightly.  
  5. Refrigerate the butter for at least 2 hours, or until firm.
  6. Room Temperature – Let butter sit out for a few minutes before using to soften. Butters can sit at room temperature for a couple of days, just like plain butter. But if the weather is hot, store it in refrigerator so butter doesn’t melt.

Compound Orange Butter

Orange butter is a tasty spread that can be used on French toast, pancakes, sweet breads, and more. It is smooth and rich, making it perfect for breakfast and brunch. It adds color and flavor to your dishes, making them more appealing.

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 teaspoon of Grand Marnier, substitute with Cointreau, or orange juice.
  • 1 tablespoon orange zest. Be careful not to zest the white pith under the orange skin as it is bitter.

Process

  1. Bring butter to room temperature.
  2. In a mixing bowl, add softened butter and beat butter until light and fluffy.
  3. Gradually mix in Gand Marnier, and orange zest.
  4. Transfer the mixture onto a sheet of plastic wrap. Roll into a log shape and twist ends to seal tightly.  
  5. Refrigerate the butter for at least 2 hours, or until firm.
  6. Room Temperature – Let butter sit out for a few minutes before using to soften. Butters can sit at room temperature for a couple of days, just like plain butter. But if the weather is hot, store it in refrigerator so butter doesn’t melt.

Compound Chocolate Butter

Spread chocolate butter on various baked goods such as toast, pancakes, croissants, or bagels, and explore different flavor combinations to enhance your culinary experience.

Ingredients

  • 1 cup butter, softened
  • 2 tablespoons unsweetened cocoa
  • 3 tablespoons powder sugar
  • ½ teaspoon of vanilla extract

Process

  1. Bring butter to room temperature.
  2. In a mixing bowl, add softened butter and beat butter until light and fluffy.
  3. Gradually mix in unsweetened cocoa, powder sugar and vanilla extract.
  4. Transfer the mixture onto a sheet of plastic wrap. Roll into a log shape and twist ends to seal tightly.  Or leave in covered bowl.
  5. Refrigerate the butter for at least 2 hours, or until firm.
  6. Room Temperature – Let butter sit out for a few minutes before using to soften. Butters can sit at room temperature for a couple of days, just like plain butter. But if the weather is hot, store it in refrigerator so butter doesn’t melt.

Buttermilk Biscuits

Bread, Breakfast January 4, 2026 Leave a comment

Soft buttermilk biscuits are a classic baked good renowned for their tender texture and rich flavor. Crafted with simple ingredients such as all-purpose flour, baking powder, salt, and generous amounts of buttermilk, these biscuits are a versatile addition to breakfast, brunch, or any meal. They can also serve as a base for savory toppings like fried chicken, sausage gravy, or cheese. Their delicate crumb and slightly tangy flavor from the buttermilk make them a favorite among bread lovers and a staple in Southern cuisine. In addition to their delicious taste and texture, these biscuits are relatively quick to prepare, making them an excellent choice for both novice bakers and experienced cooks. Their adaptability allows for variations, such as adding herbs, cheese, or spices to customize the flavor profile. Overall, soft buttermilk biscuits are a comforting, versatile, and timeless baked good that continues to be cherished across many households and culinary traditions.

Ingredients

  • 3 cups unbleached all-purpose flour, plus more for dusting the board
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¾ teaspoon cream of tartar
  • ½ cup cold butter sliced into pieces, plus ¼ cup shortening (or ¾ cup cold butter, omit shortening)
  • 1-1/4 cup buttermilk * You can make your own buttermilk: Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. (if possible, use whole milk or heavy cream). Let stand for five minutes. Then, use as much as your recipe calls for.

Process

Preheat your oven to 450°F.

  1. Combine the dry ingredients in a bowl
  2. Add shortening and butter. Cut butter and shortening into the flour until it resembles coarse meal, using a pastry dough cutter or two knives.
  3. Create a well in the middle of the dough, add the buttermilk all at once, and using a fork mix JUST until combined, do not beat.
  4. Turn the dough out onto a floured board.
  5. Fold the dough about 5 times, gently press the dough down to inch thick. Use flour to dust the board or counter if dough is sticking. Gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick.
  6. Use a round cutter to cut into rounds. You can gently press the scraps together and make a few more. Or pat dough into a square and slice 2-1/2” squares using all the dough.
  7. Place the biscuits on a cookie sheet. If you like soft sides, put them touching each other. If you like “crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  8. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Important Notes:

  • Do not over-bake.
  • The key to real biscuits is not in the ingredients, but in the handling of the dough.
  • The dough must be handled as little as possible, or you will have tough biscuits.
  • Use a fork to mix the wet ingredients into the dry – do not stir to mix – just “fluff” together
  • Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit, use your hands to pat the dough out
  • You can make these biscuits, cut them, put them on cookie sheets and freeze them, place in plastic bags when frozen for up to a month.
  • When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
  • Lastly; break biscuits apart, do not cut them open with a knife.

Old Fashioned Nuns Puffs

Bread, Breakfast, Dessert November 30, 2025 Leave a comment

A light, tender pastry that can be filled like a cream puff or eaten “as is” drizzled with

honey. They are so easy to make and you won’t be disappointed. They are not cake, a muffin, or a doughnut.  They are sunken after baking but oh so moist and delicious I guarantee you won’t eat just one.

INGREDIENTS

  • ½ cup butter
  • ¾ cup flour
  • 1 cup of milk
  • 4 eggs

DIRECTIONS

Preheat oven to 375°F. degrees

  1. Heavily grease 12 muffin cups, be sure to grease the tops and edges.
  2. Melt the butter in a saucepan.
  3. When the butter is melted, add the milk and bring to a boil.
  4. Add flour all at once and stir until a ball forms and does not fall apart.
  5. Remove from heat for 5 minutes.
  6. After 5 minutes, add one egg at a time and beat with a wooden spoon for one minute.
  7. Continue with each egg beating with wooden spoon for a minute.
  8. Divide the batter between each muffin cup.
  9. Sprinkle the top with sugar.
  10. Bake for 30 minutes.
  11. Remove from oven and remove buns from muffin tin.
  12. Drizzle with honey and enjoy while warm.

Southern Buttermilk Biscuits

Bread, Breakfast January 8, 2013 Leave a comment

Southern Buttermilk Biscuits – (Medium ease)

Nothing like the taste and smell of homemade biscuits.  Here are a few tips & hints to help you biscuitsalong;

  • Do not over-bake.
  • The key to real biscuits is not in the ingredients, but in the handling of the dough.
  • The dough must be handled as little as possible or you will have tough biscuits.
  • I have been told that a food processor produces superior biscuits, because the ingredients stay colder and there’s less chance of over mixing.
  • If not using a food processor – Use a fork to mix the wet ingredients into the dry – do not stir to mix – just “fluff” together
  • Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit, use your hands to pat the dough out
  • You can make these biscuits, cut them, put them on cookie sheets and freeze freeze them, place in plastic bags when frozen for up to a month.
  • When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Ingredients

  • 2 cups unbleached all-purpose flour, plus more for dusting the board
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder ( use one without aluminum)
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk ( approx) * You can make your own buttermilk: Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. (if possible use whole milk or heavy cream). Let stand for five minutes. Then, use as much as your recipe calls for.

Directions

  1. Preheat your oven to 450°F.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  3. Cut the butter into chunks and cut into the flour until it resembles course meal, using a pastry dough cutter or two knives.
  4. Add the buttermilk and using a fork mix JUST until combined, do not beat.
  5. If it appears on the dry side, add a bit more buttermilk. It should be wet.
  6. Turn the dough out onto a floured board.
  7. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use flour to dust the board or counter if dough is sticking.
  8. Use a round cutter to cut into rounds.
  9. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  10. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  11. If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  12. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

What do do with the biscuits when they come out of the oven; drizzle with honey, biscuithoneyspread butter, or jam on your biscuit, eat naked, or squirt some whipped cream on each half and add fresh fruit on top.  Or my fav, Biscuits and Gravy – post to come.

Hint; Never cut a biscuit with a knife, always break in half.