Butter Biscuits (easy kind)

Stir together:
2-1/3 c self rising flour***
8 tsp sugar
1 stick frozen butter, cut up
1-1/3 c buttermilk

Butter or spray parchment paper and line pan.

Sprinkle 1 c flour in shallow pan or baking sheet.
Make 12 balls out of batter and toss around in flour.

Place biscuits in parchment-lined pan.
Bake at 425 degrees for 25 minutes.
Brush biscuits with melted butter.
Return to oven for 5 more minutes.

***Instead of self rising flour, use:
2-1/3 c all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt

Country Apple Fritter Bread

 

1/3 c brown sugar
1 tsp cinnamon
2/3 c sugar
1/2 c butter, softened
2 eggs
1-1/2 tsp vanilla
1-1/2 c all purpose flour
1-3/4 tsp baking powder
1/2 c milk
2 apples, peeled and chopped

Glaze:
1/2 c powdered sugar
1-to-3 TBS milk

Preheat oven to 350 degrees.
Spray loaf pan with Pam. (You can also line with foil and spray with Pam.)
Mix brown sugar and cinnamon in a bowl. Set aside.
In medium bowl, beat white sugar and butter until smooth.
Beat in eggs, 1 at a time, until blended.
Add vanilla.
Combine and whisk flour with baking powder in another bowl. (You will have three bowls.)
Add flour mixture into creamed butter mixture and stir until blended.
Mix milk into batter until smooth.
Pour half of the batter into prepared pan.
Add half the apples and half of the brown sugar/cinnamon mixture.
Lightly pat apple mixture into batter.
Pour remaining batter into pan.
Top with remaining apples and brown sugar/cinnamon mixture.
Lightly pat apples into batter, using a knife or spoon.
Bake approx. 50 to 60 minutes.
Let cool for 15 minutes, and then drizzle with glaze.

Hawaiian Muffins (Pineapple, Bananas, Coconut)

3/4 c all purpose flour
3/4 c whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
6 TBS butter
1-1/2 tsp vanilla
2/3 c sugar
1 large egg
3 very ripe bananas
1/2 c crushed pineapple, drained
3/4 c shredded coconut (plus more for sprinkling on top)

Preheat oven to 350.

Whisk together flour, baking soda, salt, and cinnamon. Set aside.
Whisk egg, sugar and vanilla in large bowl until well combined.
Add melted butter and mix well.
Smash bananas and add to batter.
Add pineapple and coconut, stir until combined.
Combine wet and dry ingredients. Stir until combined.
Divide batter evenly into muffin tins. Sprinkle each with coconut.
Bake 18-to-20 minutes.
Let cool on rack.

Biscuits and Gravy Casserole

Ingredients:

1 can flaky biscuits (Grands is what I used)...
1/2 lb ground breakfast sausage
3 tbsp flour
1/2 tsp salt
1 tsp black ground pepper
2 1/2 cups milk

Directions:

Spray a small casserole dish with cooking spray. I used a 7×10.
Slice biscuits into quarters. Layer half the biscuits in the bottom of the casserole dish.
Bake in a preheated oven, 400, for about 10 minutes.
While biscuits are cooking, cook the breakfast sausage in a pan over medium heat. Cook until no longer pink.
Drain fat and sprinkle the flour on top of meat.
Stir until the flour is completely absorbed.
Add the milk, salt, and pepper, and stir until combined.
Allow mixture to come to a slow boil. Add more seasonings if desired. You want the gravy to be thick, but not too thick, so add a bit more milk if needed.
Pour gravy over cooked biscuits and layer remaining biscuit dough on top.
Place dish into the oven and bake for about 25 minutes, or until golden brown.
Serve warm!!

Pumpkin Pie Cinnamon Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 cans Pillsbury Crescent Rounds
• 4 tablespoons butter, melted
• 1/2 cup pumpkin puree (not pie filling)
• 1 tablespoon milk
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
For the Frosting
• 4-oz cream cheese, softened
• 1-1/2 cups powdered sugar
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 375.
• Lightly grease two 8-inch cake pans with non-stick spray; set aside.
• Separate dough into 16 rolls and unroll.
• Brush each piece of dough with melted butter.
• In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
• Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
• Carefully roll up each dough, lightly pinching seams together.
• Arrange the rolls 1 inch apart in the prepared cake pan.
• Bake for 16 to 18 minutes, or until tops are golden brown.
In the meantime prepare the frosting.
• Place cream cheese in your mixer's bowl and cream for 1 minute.
• Gradually add in powdered sugar and continue to beat until well combined.
• Mix in pumpkin pie spice.
• Add vanilla and mix until thoroughly combined.
• Remove pans from oven and immediately brush each roll with frosting.
• Serve.

Snickerdoodle Banana Bread

3/4 tsp baking soda
1-1/2 tsp cream of tartar
1-3/4 c flour
1/2 tsp salt
1/4 tsp cinnamon
1/3 c butter, softened
2/3 c sugar
2 large eggs
1 c mashed ripe bananas (about 2 bananas)
1 c cinnamon chips
33 TBS cinnamon sugar for topping, divided

Heat oven to 350 degrees.
Spray bread pan (a small one).
In medium bowl, whisk together baking soda, cream of tartar, flour and salt.
In another bowl, cream softened butter and sugar. Add eggs and mix until smooth.
Mash the bananas.
Add a little flour to egg mixture and cream together.
Alternate adding and mixing flour mixture and banana to batter, ending with banana.
Stir in cinnamon chips.
Pour batter in bread pan.
Sprinkle with 2 TBS of cinnamon sugar.
Bake 50-60 minutes. May want to tent with foil last 15 minutes if it's getting too brown.
Remove from oven and sprinkle rest of cinnamon sugar.
Allow to cool before slicing.

Zucchini Bread

 

3 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 c oil
2-1/4 c sugar
3 tsp vanilla
2 c grated zucchini
1 c chopped walnuts

Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla and sugar together in a large bowl.
Add sifted ingredients to egg mixture and beat well.
Stir in zucchini and nuts.

Bake in two loaf pans at 325 degrees for 40 to 60 minutes.

***Easier to make 8 mini-loaves - bake about 30 minutes.

Pull Apart Pizza

1 jar pizza sauce
2 cans buttermilk biscuits (7.5 oz)
10 oz mozarella cheese

Toppings:
black olives, sliced and drained
pepperoni slices, quartered
onion, diced
cherry tomatoes, sliced thin
(or whatever you like - usually will use hamburger and onion)

Preheat oven to 350 degrees.
Layer first can of biscuits into Bundt pan.
Brush pizza sauce over biscuits, enough to coat but not soak them.
Sprinkle choice of ingredients over biscuits.
Cover with mozarella cheese.
Repeat layers.
Bake 40 minutes.
Cool 5 minutes and invert onto plate.
In the hole, put a small bowl with pizza sauce.

Strawberry Cream Cheese Bread

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups strawberries, rinsed, dried and chopped

Grease and flour a 9 x 5 inch loaf pan. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.

In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
Carefully fold in strawberries. Dough mixture will be thick. Bake in a 350 degrees oven for 50 to 60 minutes.

For the Glaze:

4 tablespoons melted butter
2 cups powdered sugar
2 tablespoons milk
¼ tsp vanilla extract

Combine the powdered sugar, vanilla, and butter. Slowly add milk, stirring until smooth. Extra milk can be added to thin if desired.
 

Honey Buttermilk Bread

1 envelope yeast
1 tsp sugar
1/4 c warm water
pinch of ginger (helps activate yeast)
2 c warm buttermilk
1/3 c honey
1/4 c butter, melted and cooled, warm to touch but not hot
1 tsp salt
3/4 tsp baking soda
6 c white bread flour

Mix ginger, sugar, yeast and water. Set aside for 5 minutes.
Mix buttermilk, honey, salt, baking soda in with yeast mixture.
Add 3 cups flour. Mix until smooth. Using electric mixer, it is 5 minutes on low speed.
Mix in butter until totally incorporated.
Add rest of flour, one cup at a time, keeping mixer on low speed.
When dough pulls from sides of the bowl, remove it from mixer to floured surface and knead until elastic and smooth.
Place in greased bowl. Turn to grease the top. Allow to rise for 1-1/2 hours.
Punch down and form into two loaves. Place in greased loaf pans and grease tops.
Cover and allow to rise for 45 minutes.
Preheat oven to 400 degrees Bake 30 minutes, covering tops with foil if they brown too fast.
Remove from oven and brush with melted butter.
Allow to cool in pans for 10 minutes. Turn out and completely cool.

Biscuit Cinnamon Rolls

 

2 small tubes refrigerated buttermilk biscuits (or 1 Pillsbury Grands buttermilk biscuits)
3 TBS butter, melted
1/2 c pancake syrup
1/3 c packed light brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans (optional)
1/4 c chopped almonds (optional)

Spray fluted pan with spray.
Combine melted butter and syrup in small bowl, set aside.
In another bowl, combine brown sugar, cinnamon and nuts.
Place half of syrup mixture in bottom of pan.
Sprinkle half of brown sugar mixture on top.
Lay biscuits in the pan, overlapping edges, to form a ring.
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for 20-25 minutes.
Cool 1 minute in pan, then invert onto platter.

Blueberry Cheese Rolls

 

1 can crescent rolls
4 oz cream cheese, softened
2 TBS sugar
1/2 c blueberries

Preheat oven to 375 degrees.
Unroll dough into 4 rectangles, pressing seams together to seal.
In small bowl, combine sugar and cream cheese.
Spread onto rectangles, staying 1/2" from edges.
Top each with blueberries.
Bring corners together on top and seal.
Place on ungreased baking sheet (parchment paper) and bake 11-13 minutes.

NOTE:  Don't want to waste cream cheese - double recipe.  :)

Cowboy Cornbread (Aunt Marlene)

 

2 lbs hamburger
2 cans Rotel tomatoes (drained)
1 can Ranch style beans
2 pkg cornbread mix
1 can cream-style corn
shredded cheese (your choice)

Brown hamburger and drain. Add tomatoes and beans. Simmer 10 minutes.
Mix cornbread mix as directed. Add corn and cheese to cornbread.
Pour half of cornbread mix in bottom of pain.
Pour meat mixture on top. Add some more cheese.
Pour remaining cornbread mix on top.
Bake at 350 until done (guessing about 30 minutes?).

NOTE:  Don't like Jiffy. Planning to make regular cornbread in cast iron skillet instead.

Mexican Bubble Bread

 

2 (12 oz) can refrigerated biscuits (cut in quarters)
1-1/2 c Mexican cheese
1-1/2 c Mozarella cheese
1 stick melted butter
1 (4.5 oz) can chopped green chilies
1-1/2 tsp dried parsley
optional:  chopped cilantro and jar of jalapenos

Heat oven to 350 degrees.
Grease bundt pan.
Melt butter.
Mix butter, cheeses, green chilies, and parsley in a bowl (optional: cilantro and jalapenos).
Cut biscuits into quarters. Place biscuits in mixing bowl with other ingredients and blend.
Place in Bundt pan and gently pat down to even it out.
Bake 30 minutes. Serve with chili or soup.

Pumpkin Cream Cheese Bread (REAL REAL REAL GOOD)

2 cans pumpkin (not pumpkin pie mix)
3 eggs
1 egg white
1-1/2 c flour
1/2 c sugar
3/4 c brown sugar
1 tsp baking soda
2 tsp pumpkin pie spice
(I added some Splenda to make it sweeter, lots of Splenda)

Cream cheese filling:
1 (8 oz) pkg reduced fat cream cheese (softened)
4 TBS sugar
1 egg 2 tsp flour
1 tsp vanilla

Preheat oven to 350 degrees.
Prepare six mini-loaf pans (I used the throw-away ones) with non-stick spray (I used the kind with flour).

In medium bowl, whisk flour, sugar, brown sugar, baking soda and pumpkin pie mix.
In large bowl, beat pumpkin, eggs, and egg white until smooth.
Slowly add dry ingredients to pumpkin mixture. Mix until just smooth.

Make cream cheese filling - beat everything together.

Put half of pumpkin batter into your loaf pans.
Pour cream cheese mixture on top of batter, and smooth with a spoon.
Pour rest of pumpkin batter on top and smooth.

Bake about 25 or 30 minutes.
Cool about 10 minutes and remove from loaf pans.

Each one of these has about 375 calories.

Pumpkin Bread with Nutella Swirl

 

 

3-1/3 c flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2-2/3 c sugar

2/3 c butter

4 eggs

1 (15 oz) can pumpkin (not pie filling)

2/3 c water

2/3 c Nutella

 

Preheat oven to 325 degrees.

In medium bowl, sift flour, baking powder and salt.

In large bowl, cream butter and sugar.

Add eggs, one at a time, beating after adding each egg.

Add pumpkin and mix well.

Alternate adding dry ingredients with water.

Remove 1-2/3 c batter and pour into medium bowl. Stir in Nutella.

Spray two loaf pans.

Spoon Nutella batter alternately with plain batter into prepared pans. Swirl batters together with knife.

Bake for 50 minutes.

 

NOTE:  I added nuts and raisins to batter. Nuts and raisins make everything better.

 



 



Apple Cinnamon Bread (Susan K.)

 

1/3 c brown sugar (not packed)
1 tsp ground cinnamon
2/3 c sugar
1/2 c butter, softened
2 eggs
1-1/2 tsp vanilla
1-1/2 c all-purpose flour
1-3/4 tsp baking powder
1/2 c milk
1 apple, peeled and chopped

Preheat oven to 350 degrees.
Grease and flour loaf pan.
Mix brown sugar and cinnamon together in a bowl and set aside.
Beat white sugar and butter with mixer until smooth.
Beat in eggs, one at a time, until incorporated.
Add vanilla.
Combine flour and baking powder in another bowl.
Stir into creamed butter mixture.
Mix milk into batter until smooth.
Pour half of the batter into prepared loaf pan.
Add half the apples.
Add half the brown sugar mixture.
Lightly pat apple mixture into batter.
Pour remaining batter into pan.
Top with remaining apples.
Lightly pat apples down.
Top with remaining brown sugar mixture.
Swirl brown sugar mixture through apples using finger or spoon.
Bake 30 to 40 minutes.

Blueberry Biscuits

Biscuits:
2 c flour
1 c cold milk
1/3 c sugar
5 TSB cold butter
4 tsp baking powder
1 tsp salt
3 oz blueberries

Glaze:
1 c powdered sugar
1/8 c water
1 tsp vanilla
1/2 tsp lemon juice

Preheat oven to 450.
Mix salt, sugar, flour, and baking powder in bowl.
Add cold milk.
As dough begins to form, break off chunks of butter and fold/knead into dough.
Move dough to flour-covered cutting board and roll flat to 1/2-1/4 inch thickness.
Cut out 6 biscuits. (If butter starts to melt, put in freezer to harden back up.)
Bake 7-12 minutes.
Melt TBS butter in microwave and brush on finished biscuits.

Mix glaze ingredients and drizzle over biscuits with fork.

Ham and Cheese Biscuit Cups (Laurie W.)

1 tube refrigerator biscuits
1/2 c cheese
1/2 c ham, cut into small pieces
2 - 3 eggs, beaten
salt and pepper
cooking spray
muffin tin

Grease muffin tin.
Preheat oven to 375 degrees.
Press biscuits flat with your hands into muffin tin.
Fill biscuit cups with ham and cheese.
Cover with beaten eggs.
Salt and pepper.
Bake 20 - 25 minutes until eggs are set and biscuits are brown.

Meatballs Wrapped in Garlic Bread With Cheese (!) (Kristy H)

1 can Pillsbury golden layers biscuit - each pulled into two layers
10 frozen fully cooked Italian style meatballs, thawed and cut in half
2 sticks string cheese - cut each into 10 pieces
1 TBS parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 c marinara sauce

Heat oven to 375 degrees.
Place one meatball half and one piece of cheese into each biscuit. Wrap dough around and seal edges.
Place seam side down into round cake pan.
Sprinkle with parmesan cheese, garlic powder and Italian seasoning.
Bake 18-20 minutes until brown.
Serve warm with marinara sauce.