Enhancing this rustic treat is a spread of vanilla butter, which adds a layer of creamy richness and aromatic sweetness. The vanilla butter melts gently over the warm muffins, infusing each bite with a fragrant vanilla essence that elevates the overall flavor experience. This combination of textures and flavors makes blueberry cornbread muffins with vanilla butter an ideal choice for breakfast, brunch, dinner side dish, or a cozy snack.
Ingredients
1 cup of yellow cornmeal
1 cup all-purpose flour
2 teaspoons of baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, melted and cooled
2 tablespoons vegetable oil
1⁄2 cup granulated sugar
2 large eggs
1 cup of buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen (not thawed)
Instructions
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease the cups with cooking spray.
In a large bowl, mix the dry ingredients together until well combined. Set aside.
In a separate mixing bowl, beat the melted butter, oil, and sugar until smooth and thick. Add the eggs one at a time and mix until combined.
To add the dry ingredients to the buttermilk mixture, start and end with the flour. Mix gently by hand until about halfway combined. Add the blueberries and stir just until no streaks of flour are visible.
Divide the batter evenly between the muffin cups, filling each all the way to the top.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before removing them to a cooling rack.
Vanilla Butter
Ingredients
1 cup of good unsalted butter
2 vanilla pods
3 tablespoons powdered sugar
½ teaspoon flakey sea salt (Maldon)
Process
Let the butter come to room temperature.
Using a very sharp knife, cut the vanilla pods in half lengthwise, exposing the seeds. Using the knife, scrape out the seeds and add to the butter.
Combine the butter, vanilla seeds, sugar and salt to a mixing bowl and whip until light and fluffy.
Discover the ultimate bread pudding recipe that fills your home with irresistible aromas of brown sugar, cinnamon, and vanilla. Perfect for holiday brunches or cozy weekends, this rich, comforting treat is totally addictive. Feel free to get creative with your bread—stale French bread, day-old glazed doughnuts, cinnamon rolls—anything goes! Bake, enjoy, and watch everyone rave about this delightful, fun dessert that warms both your heart and your home.
Ingredients
Pudding
1 cup firmly packed brown sugar
½ cup granulated sugar
1 loaf or 10 cups of cubed brioche or other stale bread *see note below
1-1/2 cups of Half and Half
1/2 cup of heavy whipping cream
4 eggs
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla extract
½ cup melted butter
Vanilla Bourbon Sauce
1 cup heavy cream
½ cup granulated sugar
½ cup bourbon
1-1/2 teaspoons pure vanilla extract
2 tablespoons of butter
1 tablespoon cornstarch (optional)
Process
Preheat oven to 350°F.
Spray a 9 x 13-inch baking dish with cooking spray. Spray a piece of aluminum foil with cooking spray to cover the bread pudding while it is baking.
In a large mixing bowl, beat together the eggs, sugars, cinnamon, nutmeg, vanilla, and melted butter until smooth.
Stir in the Half and Half, and whip cream and mix well. Add the cubed bread and let the mixture sit for 2 hours, stirring occasionally to ensure the bread absorbs the custard mixture.
Pour bread pudding batter into pan. Cover with foil and bake for 50 minutes to 1 hour or until center of pudding is firm.
NOTE: This can be made about 1 or 2 days in advance, reheating it at 250°F. for 30 minutes before serving.
Vanilla Bourbon Sauce
In a saucepan over medium heat, combine the cream, sugar, and vanilla.
Heat until the mixture is warm but not boiling.
In a separate bowl, mix the bourbon with a bit of the cornstarch to thicken the sauce.
Whisk in the bourbon mixture and continue to cook for another minute until slightly thickened.
Remove from the heat and stir in the butter until melted.
Cut pudding into squares and serve with a generous serving of bourbon sauce and a dollop of whipped cream or ice cream.
NOTE: If your bread is not stale, start by cutting a fresh loaf into small 1” pieces. Place the pieces on a baking sheet lined with parchment paper. Dry the bread in a 350°F oven, stirring once. Remove when the bread is slightly dry.
This cookie features a salted caramel finish, making it an excellent addition to holiday menus or a year-round indulgence, offering a sophisticated treat for discerning palates throughout the year.
Ingredients
½ cup butter
3/4 cup of brown sugar
¼ cup granulated sugar
¼ teaspoon baking soda
¼ teaspoon cream of tarter
½ tsp cinnamon
1 egg
½ teaspoon vanilla extract
1-1/2 cup of flour
¼ teaspoon of sea salt
1/2 cup caramel squares, cut into quarters.
Cookie Finish
Mix ¼ cup granulated sugar and 2 teaspoons of ground cinnamon together in a small bowl. Set aside.
Set aside coarse sea salt for sprinkling or Maldon Sea Salt Flakes (use sparingly)
Process
In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon, and set aside.
To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter. It does not take long for the butter to begin browning on the bottom. When the butter begins to froth, watch carefully and stir. Once the butter turns light brown, remove from heat and let it cool to room temperature. The butter will burn fast, so don’t walk away.
While the butter is cooling, cut the caramel squares into quarters and set aside
In a stand mixer, combine the brown butter, brown sugar and granulated sugar. Mix until blended and smooth.
Beat in egg and vanilla and mix until combined. Slowly add the dry ingredients until combined.
Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
Once you are ready to bake preheat the oven to 350°F.
Measure about 2 tablespoons of dough and roll into a ball or use a cookie scoop.
Flatten and place a quartered caramel square on top, wrap the cookie dough over the caramel and roll back into a ball.
Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a parchment lined cookie sheet 2 inches apart.
Flatten slightly with a fork, and sprinkle lightly with coarse sea salt
Bake for 10 minutes, or until the edges turn light brown. The centers will be soft. Allow it to cool for 2-3 minutes and transfer to a wire cooling rack to cool completely.
There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I discovered this recipe about 10 years ago and decided it is the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts and cinnamon streusel topping. This recipe makes two loaves, great for gifting or freezing for later use.
Ingredients
¾ cup butter, softened
1 8oz package of cream cheese, softened
2 cups of sugar
2 large eggs
3 cups of all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-1/2 cups mashed ripe bananas (about 4 with dark spots) *
1 cup chopped toasted walnuts
1 teaspoon vanilla extract
Process
Preheat oven to 350°F. Grease and flour two 8 x 4-inch bread pans.
Mix butter and cream cheese with an electric mixer until smooth.
Gradually add sugar and beat until the mixture is light and fluffy.
Add eggs one at a time, beating until just blended after each addition.
COMBINE flour and next three ingredients
Gradually add to the butter mixture at low speed until blended.
Add bananas, vanilla and nuts.
Spoon batter into two greased and floured bread pans.
Top with streusel topping.
Bake for 1 hour until a toothpick inserted in the center comes out clean and sides pull away from pan.
Cool pans on wire rack for 10 minutes before removing from pans.
Cool completely before slicing.
STREUSEL TOPPING
Ingredients
½ cup firmly packed brown sugar
½ cup chopped toasted walnuts
1 tablespoon melted butter
1 tablespoon flour
1/8 tsp ground cinnamon.
Process
Mix all ingredients for streusel together in a bowl.
Sprinkle over the batter before baking
Press streusel into the dough with the back of a spoon to ensure streusel is baked into the loaf and doesn’t shed when removed from the pan.
*Note: the riper the bananas (black even) the more banana flavor will impart in your recipe. I use frozen bananas that have been defrosted in the refrigerator, they are overripe and work wonderfully.
Pancakes for dinner? Why yes! When my kids were young, we often ate breakfast for dinner once a week, usually on Friday. We also had a special night called Taco Tuesday, which they enjoyed. Having a plan where you have one breakfast and one dinner each week can make meal planning easier and healthier. It helps organize meals better, reduces the stress of deciding what to eat, and allows trying new recipes or cuisines. This method also simplifies shopping and helps control portion sizes. As the children grew into teenagers, I encouraged them to plan and cook a family meal on a designated night, which helped them learn cooking skills and become more independent.
Initially, this plan did not provide much relief from the kitchen work. However, as they gained confidence in their skills, planning meals became easier and less tiring. Watching them become more independent turned mealtime into an enjoyable experience.
Light as Air Pancakes
Ingredients
1 cup all-purpose flour
1-1/2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
2 eggs, separated
¾ cup milk
1 teaspoon vanilla extract
Strawberry syrup, to serve (see below
Process
Sift the flour, baking powder, sugar, and salt into a bowl.
Put egg yolks and milk into another bowl and gently beat in the sifted dry ingredients.
Put the egg whites into a clean mixer bowl and beat until stiff peaks form. Using a spatula, fold whites into the batter.
Heat the prepared griddle over medium-low heat. Pour 1/4 cup of batter into the pan and cook in batches over low heat until small bubbles begin to appear on the surface and the underside is golden brown. Flip the pancakes over and cook the other side for 1 more minute.
Spread with whipped butter (recipe below) and maple syrup, strawberry syrup, blueberry syrup, or fresh fruit.
Whipped Butter
½ cup of softened butter
1 ½ teaspoon of whipping cream, milk or water
Whip the butter and liquid of your choice until light and fluffy.
Variations
Add a teaspoon of honey for honey butter or
½ teaspoon of Cinnamon and 1 tablespoon of maple syrup for a sweet topping
Fruit Syrup Ingredients
1 cup sugar
1 cup of water
1-1/2 cups mashed unsweetened strawberries, raspberries or blueberries
The history of Whoopie Pies is an interesting part of American food culture, mainly in the Northeastern U.S. They likely started in the early 1900s, possibly in Pennsylvania or Maine. The name “Whoopie” may come from children’s exclamations of joy or surprise when discovering the sweet filling inside. These treats have become a beloved regional specialty, reflecting local culinary traditions and history.
Cookie Ingredients
1 cup sugar
½ cup shortening
1 egg
1 egg yolk
2 cups of all-purpose flour
2/3 cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon of baking soda
½ cup hot water
2/3 cup buttermilk
Cookie Process
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Beat together sugar and ½ cup shortening at high speed with a stand mixer until fluffy.
Add the egg and egg yolk and beat until incorporated.
In a separate bowl, stir together the flour, cocoa powder, and salt; set aside.
Dissolve baking soda in the ½ cup of hot water; cool slightly.
Add the flour mixture, the soda mixture, and 2/3 cups of buttermilk alternately to the sugar, shortening mixture.
Beat at a medium speed until well mixed.
Drop batter by rounded tablespoonfuls 2 inches apart onto a parchment paper lined cookie sheet. Bake for 8 – 10 minutes.
Cool cookies on a cookie rack. Yields 48 cookies.
Filling Ingredients
2 cups sifted powdered sugar
½ teaspoon of meringue powder
1 teaspoon vanilla
½ cup shortening (such as white Crisco)
¼ cup butter
Filling Process
In a stand mixer, add shortening and butter, vanilla, 1 teaspoon of water and beat at high speed until light and fluffy.
Turn mixer to low and gradually add powdered sugar and meringue powder.
Beat on high until mixture is light and fluffy. If mixture is too thick to spread, add 1 teaspoon of water at a time, until it is spreading consistency.
Spread some filling on the flat side of half the cookies, top with the remaining cookies, flat side down.
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
Place the softened butter in a small bowl. Add the chopped herbs, garlic, lemon juice and salt and mix well.
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.
Refrigerate the butter for at least 2 hours, or until firm.
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
Wash and finely mince the dill leaves.
Zest and juice lemon.
Cut the softened stick of butter in a mixing bowl.
Using a stand mixer or hand beater, mix until light and fluffy.
Add the chopped dill, lemon zest, lemon juice, salt and pepper. Mix until combined.
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.
Refrigerate the butter for at least 2 hours, or until firm.
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
Bring butter to room temperature.
In a mixing bowl, add softened butter and beat butter until light and fluffy.
Gradually mix in pure maple syrup, bourbon, brown sugar, cinnamon, vanilla extract and salt.
Taste and adjust sweetness or bourbon as needed.
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.
Refrigerate the butter for at least 2 hours, or until firm.
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
Bring butter to room temperature.
In a mixing bowl, add softened butter and beat butter until light and fluffy.
Gradually mix in honey, hot sauce and chili flakes.
Transfer the mixture onto a sheet of plastic wrap. Roll into a log shape and twist ends to seal tightly.
Refrigerate the butter for at least 2 hours, or until firm.
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
Bring butter to room temperature.
In a mixing bowl, add softened butter and beat butter until light and fluffy.
Gradually mix in Gand Marnier, and orange zest.
Transfer the mixture onto a sheet of plastic wrap. Roll into a log shape and twist ends to seal tightly.
Refrigerate the butter for at least 2 hours, or until firm.
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
Bring butter to room temperature.
In a mixing bowl, add softened butter and beat butter until light and fluffy.
Gradually mix in unsweetened cocoa, powder sugar and vanilla extract.
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.
Refrigerate the butter for at least 2 hours, or until firm.
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.
Perfect for any summer gathering, this impressive dessert is sure to wow your guests. This dazzling fruit pizza is a summer showstopper—and surprisingly easy to make!
Choosing the right fruit for a fruit pizza is important for both appearance and taste. The fruit should be soft enough to cut and bite easily, but not too watery. It should also resist browning to keep the pizza looking fresh. To make the presentation attractive, select fruits that vary in color and shape. When placing the fruit on the cream cheese layer, press gently to help it stick. Popular options include different berries, sliced peaches, bananas, canned mandarin oranges, strawberries, kiwi, and passion fruit. These fruits not only look appealing but also add a variety of flavors, making fruit pizza more delicious and visually attractive.
For the best texture and presentation, fruit pizza is best made the same day it’s served.
Crumble dough into a 12” pizza pan, or 9″ x 13″ baking pan with raised edges.
Work the dough until it is spread out to the outer edges of the pan.
Bake until lightly brown, about 10 – 12 minutes. Remove from oven, cool completely.
Filling
1/3 cup granulated sugar
1 egg
1 8oz cream cheese, room temperature
1/4 cup of sour cream
1 teaspoon vanilla
Glaze
Jelly: is used as a glaze for the fruit, it protects it from drying out or turning brown as well as giving it a healthy shine.
½ cup of apple jelly, apricot jelly, orange marmalade or peach jelly make great options for glazing the fruit. Apple jelly is clear, allowing the fruit to stand out. Orange marmalade compliments the flavors of the fruit beneath.
Process
With an electric mixer, in a medium bowl combine sugar and egg, beat until sugar is dissolved.
Add cream cheese, sour cream and vanilla, beat until creamy. Add more sour cream if filling is too stiff to spread.
Spread filling on cookie crust.
Beginning in the center of the pizza begin adding fruit in a circular fashion until it fills the crust.
Stir the jelly or marmalade until smooth and use a pastry brush or spoon spread on top of fruit. Note: if jelly or marmalade won’t smooth out by stirring, microwave for 20 seconds.
This article was originally published on Facebook several years ago, the author is unknown. I wanted to share it on my website, www.KitchenMoxy.com for my own reference, and because the article is brilliant, and because science explains why there are so many different kinds of chocolate chip cookies, such as soft, chewy, overcooked, undercooked (the best), hard, and crispy. You might assume that everyone who makes chocolate chip cookies follows a similar recipe, but that is not the case. I have a recipe that I have used for 40 years, and my family always requests it when I bake cookies. This recipe results in cookies that are soft, chewy, and delicious. It includes a box of instant vanilla pudding mix and baking soda, but no baking powder. The article explains the science behind how these ingredients influence the cookie’s texture. I encourage you to experiment with different recipes and find your favorite type of cookie.
Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe:
Ooey-gooey: Add 2 cups more flour.
A nice tan: Set the oven higher than 350 °F. degrees (maybe 360°F.). Caramelization, which gives cookies their nice brown tops, occurs above 356°F. degrees.
Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
Chewy: Substitute bread flour for all-purpose flour.
Just like store-bought: Trade the butter for shortening. Note that this ups the texture but reduces some flavor; I suggest using half butter and half shortening.
Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
Cakey: Use more baking soda because it releases carbon dioxide when heated, which makes cookies puff up.
Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
Uniformity: If looks count, add one ounce corn syrup and one ounce of granulated sugar.
Note: Chilling the dough for at least 24 hours before baking deepens all the flavors.
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.
Combine the dry ingredients in a bowl
Add shortening and butter. Cut butter and shortening into the flour until it resembles coarse meal, using a pastry dough cutter or two knives.
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.
Turn the dough out onto a floured board.
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.
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.
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.
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.
Kitchen Moxy 