A Few Tips for Success

For the Biscuits

For the biscuits, I made the dough in a food processor, but can totally be made by hand in a bowl. You’ll just be using a pastry blender to break apart the butter. Also, the biggest tip for making tender and flaky biscuits is to not work the dough too much once you add the milk. Once the liquid goes in and you start mixing, gluten starts to form. Too much gluten and you’ll have a chewy mess. For pizza dough, you want to knead it for that chew….not so much for biscuits.

For the Gravy

For the gravy, I flavor my ground pork with a homemade spice blend (based on my homemade breakfast sausage recipe here). Of course you can use breakfast sausage that is already flavored but I didn’t have any on hand, hence the homemade seasoning. One other tip that you’ll need to remember: once you add in the milk to create that thick gravy, you’ll want to increase the heat to get it bubbling but then reduce it right away to keep it at a light simmer. This is to prevent the milk from curdling. Chunky gravy is not delicious, incase you were wondering.

Other biscuit recipes you might like: Southern-Style Biscuits with Sweet Maple Sausage Gravy, Gluten-Free Cheddar Bay Biscuits, Light & Fluffy Angel Biscuits, Butter Drop Biscuits.

How to Make Biscuits and Gravy

Because this is a homemade, from scratch version of Biscuits and Gravy, the whole process start to finish can be a little time consuming (1 hour+). However, the effort is so so worth it! Don’t forget the ingredient measurements plus more detailed directions are listed below in the recipe card. Here’s how to do it:

Make the Biscuits

Preheat the oven and line a baking sheet with parchment paper or a silicone baking mat and set aside. Measure out all dry ingredients into a large bowl or food processor. Cut cold butter into the dry ingredients until it’s the size of small peas. Pour in the milk all at once and stir only until just incorporated.

Roll, Cut + Bake

Roll out dough and cut into biscuits. Place biscuits on baking sheet and bake until lightly browned. Set aside.

Make the Gravy

Start by mixing ground pork together with spices and set aside. Saute onions in olive oil until tender. Add pork into hot pan and break apart while it browns. Sprinkle in the flour and cook 1 minute. Whisk in milk and bring to a simmer to thicken the gravy. Stir in maple syrup and taste. Adjust salt and pepper as necessary.

Do I Have to Make My Own Breakfast Sausage?

Absolutely not! I love making my own because it incorporates all the flavors I love. However, feel free to get a store bought pre-seasoned breakfast sausage. Most brands offer some kind of ‘original’ breakfast sausage, a maple sausage and/or sage breakfast sausage. Any kind you like would work well in this recipe.

Serve

Cut warm biscuits in half and spoon gravy overtop. Serve.

What to Serve with Biscuits and Gravy?

• Lemony Vanilla Fruit Salad
• Oven Baked Bacon
• Easy Breakfast Casserole
• Perfect French Toast Casserole
• Pan Fried Potatoes

Storing Leftovers + Making Ahead

Store biscuits and gravy separately in airtight containers, in the fridge for up 3-4 days until you’re ready to heat them up again. You may need to add a splash of milk to the gravy when reheating, to thin it out again.

Can I Make This Recipe in Advance?

You can definitely make parts of this dish ahead, just at different times for the best finished product.

I would suggest making the gravy up to two days in advance, and storing in an airtight container in the fridge. To serve, simply reheat over the stove or in the microwave.

The biscuits, however, taste their best when baked fresh. You can make the biscuit dough up to 24 hours in advance, storing in the refrigerator covered, but be sure to bake them off right before serving for the best finished product.

Other Hearty Breakfast Ideas to Try!

• Breakfast Burritos
• Southern Biscuits and Gravy
• Oatmeal Pancakes
• Hash Brown Egg Cups
• Classic Breakfast Casserole

There you have it! A good, hot breakfast recipe that is good for the soul. Be sure to save, print or bookmark this recipe to come back to again and again. The printable recipe card is below. Have a great day, friends!

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Biscuits and Gravy

A reliable, classic recipe for Biscuits and Gravy. Creamy, savory and oh so comforting this is a staple breakfast recipe!

Course Breakfast

Cuisine Southern

Keyword biscuits and gravy

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8 servings

Calories 601kcal

Ingredients

For the biscuits:

• 3 cups all-purpose flour plus more as needed
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt or more to taste
• 8 tablespoons cold butter cut into small pieces
• 1 1/4 cups whole milk

For the gravy:

• 1 pound ground pork
• 1 tablespoon packed brown sugar
• 1 teaspoon McCormick’s Grill Mates Smokehouse Maple seasoning optional
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper or more to taste
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon ground nutmeg
• Pinch ground cayenne pepper
• 2 tablespoons olive oil
• 1 cup yellow onion finely diced
• 5 tablespoons all-purpose flour plus more as needed
• 3 cups whole milk
• 1/4 cup pure maple syrup or more to taste

US Customary – Metric

Instructions

• To make the biscuits, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside. 
• In the bowl of a food processor, combine the flour, sugar, baking powder, salt and baking soda, pulsing a few times to mix.Add the butter and pulse until it’s the size of small peas. Pour in the milk, pulsing, until incorporated. Pulse 5 more times, then transfer the dough to a lightly floured work surface. Form dough into a ball, ensuring it is well mixed, sprinkling with flour as needed. Roll the dough out to 1 1/4-inch thick, then use a 2 1/2-inch biscuit cutter to make 8 biscuits, re-kneading and re-rolling the scraps as necessary. 
• Arrange the biscuits on the prepared baking sheet and bake until lightly browned, 12 to 14 minutes.
• Meanwhile, make the gravy: In a large bowl, combine the pork, brown sugar, maple seasoning (if using), salt, black pepper, sage, rosemary, thyme, marjoram, nutmeg and cayenne, stirring to thoroughly combine. Set aside.
• In a large skillet over medium heat, warm the oil. Add the onion and cook, stirring occasionally, for 5 minutes. Add the pork mixture and cook, breaking it up with a spoon or spatula, until no longer pink, 5 to 6 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the milk, increase the heat to medium high, to bubble and thicken gravy. Reduce heat immediately to bring to a gentle simmer, whisking to smooth any lumps, until completely thickened, 2 to 3 minutes. Add more flour as needed to achieve desired consistency. Remove from the heat and stir in the maple syrup. Taste and adjust seasonings, adding more maple syrup, salt and black pepper to taste.
• Split the biscuits and arrange on plates. Spoon the gravy on top and serve.

Nutrition

Calories: 601kcal | Carbohydrates: 59g | Protein: 19g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 948mg | Potassium: 516mg | Fiber: 1g | Sugar: 18g | Vitamin A: 560IU | Vitamin C: 1.9mg | Calcium: 213mg | Iron: 3.1mg

The post Biscuits and Gravy appeared first on Lauren's Latest.

Blueberry Scone

Homemade Blueberry Scones made with juicy blueberries and slivered almonds. Sweetness with a soft flaky center, and all topped with a simple almond glaze. Enjoy for breakfast, as a snack or for dessert.

Main Ingredients Needed

Another recipe that used basic ingredients but results in something straight from heaven. Here’s what you’ll need to make these blueberry scones:

• All-Purpose Flour – to fill out the scones but also used to shape the dough into a circle. The dough will be wet so the flour is used to prevent sticking to the counter and your hands.
• Granulated Sugar – this is to sweeten. You can decrease the amount of sugar used here but the overall texture and flavor will change.
• Baking Powder and Baking Soda – to help the scones rise slightly.
• Salt and Vanilla – both are used for flavor.
• Cold Butter – cold butter works in scones just like it works in pie crust. Not only do they provide flavor but they also are the key to flakey and moist scones. Either use cold butter, cut up into small chunks or freeze your butter and grate it with a cheese grater.
• Milk – stick with milk that has a higher fat content, such as whole milk, for this recipe. You could also use heavy cream or buttermilk!
• Blueberries – I used fresh blueberries but you can use frozen if you’d like. If you do use frozen blueberries, do not thaw.
• Slivered Almonds – to toast or not to toast? I suggest toasting them for even more nutty flavor. These add not only flavor but a great crunch.
• Powdered Sugar, Almond Extract, and More Milk – these are used to make the simple almond glaze. Feel free to sub out the almond extract for vanilla if you want.

Variations

Want to experiment with this blueberry scone recipe? Feel free to make it to your needs!

• Using Different Berries: you absolutely can replace the blueberries with another type of berry! Just note that the moisture in different berries vary so cooking times will vary slightly as well. Try raspberries, strawberries, craisins, blackberries, etc.
• Using Different Nuts: don’t like almonds? Don’t worry about it and use what nuts you like. Pecans, walnuts, macadamia, all good choices.
• Make it Nut-Free: but if you are allergic to nuts don’t hesitate to just make this recipe without almonds or the almond extract. Blueberry Scones are still absolutely divine without almonds.
• Make it Dairy-Free: instead of using almond milk to make it dairy-free, use full-fat canned coconut milk. The thicker liquid is a better substitute to maintain the same texture.
• Make it Gluten-Free: use a high-quality gluten-free flour that you love! Almond flour is also very suitable for this recipe.

How to Make Blueberry Scones

My one big tip for these blueberry scones is to not overwork the dough! Overworking leads to a dense texture instead of a light and flakey one. So when mixing, mix until just combined. For full details, see the recipe card at the bottom of the post!

1. Preheat oven. Line baking sheet with parchment paper or silicone baking mat and set aside.
2. Stir all dry ingredients together. Cut cold butter chunks into dry ingredients until it’s the size of small peas. Stir milk and vanilla together, then pour into dry ingredients. Stir in blueberries and almonds. The mixture will be very wet.
3. Spoon scone mixture onto well-floured {clean} work surface. Sprinkle flour over top. Spread into a large flat circle. Cut into 8 triangles and place onto the prepared baking sheet.
4. Bake until tops are golden brown. While scones are baking stir all ingredients for the glaze together and set aside.
5. Once scones are out of the oven, cool then drizzle with glaze. Serve warm or at room temperature.

How to Prevent Over-Spreading

Over-spreading happens when the butter is too warm and is just melting instead of releasing steam to create air pockets in the dough. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.

If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!

Almond Icing

To top off these blueberry scones is a simple almond icing. Simply combine powdered sugar, almond extract, and milk together and drizzle over slightly cooled scones. The icing adds an extra touch of sweetness without overdoing it. Optional but highly recommended.

You could also dust with just powdered sugar.

Freezing Blueberry Scones

Luckily for you, you can make these blueberry scones and then freeze them for later! Either freeze baked or unbaked with these instructions.

Baked

Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!

Unbaked

Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.

Overnight Instructions

To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into 8 triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

More Scone Recipes to Love!

If you loved these blueberry scones you’re going to love my other scone recipes too!

• Simple Scone Recipe
• Blake’s Sweet Scones
• Lemon & Cranberry Scones
• Green Onion, Swiss & Parmesan Scones
• Cornmeal Blueberry Scones
• Chocolate Covered Coconut Almond Scones
• Pepperoni Pizza Scones

The printable recipe card is below, happy baking

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Blueberry Scones with Almonds

These Blueberry Scones are interlaced with almonds and topped with a simple almond glaze. Be prepared to snarf these beauties up!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry scone recipe, blueberry scones, how to make scones

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8 scones

Calories 407kcal

Author Lauren's Latest

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold butter cut into small chunks
• 1 cup milk
• 1 teaspoon vanilla
• 3/4 cup fresh blueberries
• 1/3 cup toasted slivered almonds

for the glaze-

• 1 cup powdered sugar
• 1/4 teaspoon almond extract
• 2 teaspoons milk

US Customary - Metric

Instructions

• Preheat oven to 375. Line baking sheet with parchment paper or silicone baking mat and set aside. 
• In a large bowl, stir all dry ingredients together. Using a pastry cutter, cut cold butter chunks into dry ingredients until it's the size of small peas. Stir milk and vanilla together, then pour into dry ingredients. Stir in blueberries and almonds. The mixture will be very wet. 
• Flour clean work surface very well. Spoon scone mixture onto well-floured {clean} work surface. Sprinkle flour over top. Spread into a 10-inch flat circle. Cut into 8 triangles and place onto the prepared baking sheet. 
• Bake 15-18 minutes or until tops are golden brown. While scones are baking stir all ingredients for the glaze together and set aside.
• Once scones are out of the oven, cool 5 minutes then drizzle with glaze. Serve warm or at room temperature.

Notes

Overspreading. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.

If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!

Freezing Baked. Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!

Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.

Overnight Instructions. To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into 8 triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

Nutrition

Calories: 407kcal | Carbohydrates: 62g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 331mg | Potassium: 275mg | Fiber: 1g | Sugar: 30g | Vitamin A: 410IU | Vitamin C: 1.3mg | Calcium: 122mg | Iron: 2.1mg

The post Blueberry Scones with Almonds appeared first on Lauren's Latest.

Southern Biscuits and Gravy

Is this traditional Southern Biscuits and Gravy? How am I supposed to know? {Hello? I’m a girl from Canada who happened to go to college in Idaho and then moved to Oregon.} I’ve been nowhere near Paula Deen, fried chicken, grits, collard greens, fried green tomatoes, or biscuits and gravy. But they did make an awesome lunch for us over the weekend. Flaky warm biscuits topped with a sweet, savory, creamy, and spicy gravy….basically heaven in my mouth. I’m a big fan of breakfast sausages dipped in maple syrup and pretty much any carb known to man, so these were right up my alley.

Main Ingredients Needed

Overall, Southern Biscuits and Gravy is pretty simple to make and takes less than an hour altogether. Here is everything you’ll need to make tall and puffy biscuits as well as the rich sausage gravy!

Biscuit Ingredients

• Flour – this fills out the biscuits.
• Baking Soda and Baking Powder – both are needed for the lift we are looking for.
• Salt and Sugar – salt to balance flavor and sugar to slightly sweeten.
• Milk and Half & Half – for moisture!
• Vinegar and Greek Yogurt – I had no buttermilk but wanted these to be a teensy bit tangy, so vinegar and yogurt was my brilliant way around that.
• Egg – an egg is used for the structure.
• Frozen Butter – I learned this trick from the wonderful Natalie. Smartest.Idea.EVER. Freezing your butter ensures flakey buttery biscuits.

Sausage Gravy Ingredients

• Olive Oil – you can also use butter or bacon grease instead of olive oil.
• Pureed Onion – I pureed my onion in a food processor, this is to get the flavor but not the texture of onions in your gravy.
• Breakfast Sausage – Use a breakfast sausage you LOVE! That’s the flavor you’re going to taste, so be sure it’s a great flavored one!
• Flour and Cayenne Pepper – to thicken and to add some spice.
• Milk and Half & Half – a mixture of both ensures the right amount of fat in this gravy. So creamy and good!
• Maple Syrup – If you’re not one to mix the sweet and savory, feel free to halve the maple syrup or omit it completely from the gravy.
• Salt and Pepper – balances out all of the sweet and savory flavors.

How to Make Tall Flakey Biscuits

Despite the number of steps, making tall and flakey biscuits for this Southern Biscuits and Gravy recipe isn’t that hard! For full details, see the recipe card down below.

1. For the biscuits, we’ll start out with the dry ingredients in a bowl. Whisk all together to combine and set aside.
2. For the wet ingredients, we’re going to pour out some milk and half & half into a liquid measuring cup. Plop an egg into that milk along with a tad of greek yogurt and a splash of vinegar. Stir all these up and set aside. Be sure to get that egg mixed in really well!
3. Now comes the interesting and fun part. Take a FROZEN stick of butter and grate it!! And as a side note, you grate the butter as the last step because you want it to stay as cold as possible. Another side note: only grate 6 tablespoons and save the rest for later.
4. Now, we’re going to stir in the butter to get coated in the dry ingredients and then pour in all those wet ingredients we prepped earlier.
5. Stir the dough just until it starts coming together and then dump it out on a WELL FLOURED board.

6. Work the dough moving it all around to keep it from sticking and fold it over itself to create layers of dough. Biscuits turn into little pieces of heaven when they have flaky layers. Which reminds me–>I hope there are piping hot biscuits in heaven.

7. After 4 or 5 folds, roll the dough out to be about an inch thick.

8. Cut into cute little biscuits and bake.

9. After 12 minutes, take that leftover butter that we set aside, melt it and slather it over the tops of these big fat babies then pop them back into the oven to finish up.
10. 5-ish minutes later, they’re done! 🙂 Pouffy, buttery and delicious! Set these aside while we make the gravy!

How to Make Sausage Gravy

Now onto making the sausage gravy, the other half of Southern Biscuits and Gravy. Once again for full details see the recipe card down below.

1. Begin by heating some olive oil in a deep skillet.
2. Puree some onions in a little food chopper {or cut them as small as you can} and crack out the breakfast sausages.
3. Toss the onions and sausage into the hot skillet and cook until the sausage is no longer pink. As you go, be sure to break everything up into smaller pieces.
4. Sprinkle in some flour and cayenne pepper, stir to incorporate, and cook about a minute.
5. Pour in some half & half and some milk. After two minutes or so, the gravy should thicken. Splash in a little milk if you think it’s getting too thick.
6. Pour in the maple syrup along with some salt and pepper and that’s it.

Who else could bathe in this stuff? Just me? Ok.

Assembling Southern Biscuits and Gravy

To assemble Southern Biscuits and Gravy, simply crack open one of those warm biscuits, and top with a bunch of that sweet gravy then serve.

Storing Biscuits and Gravy

Store biscuits and gravy separately and then reheat and assemble when ready to serve again.

The biscuits can last at room temperature for up to 4 days while the gravy can spend the same amount of time in the fridge. Be sure to store in airtight containers.

Similar Recipes To Try!

• Biscuits and Gravy
• Butter Drop Biscuits
• Angel Biscuits
• Homemade Turkey Gravy Recipe

We LOVED this Southern Biscuits and Gravy recipe and think you totally will too!

The printable recipe card is below, enjoy 🙂

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Southern Biscuits and Gravy

This Southern Biscuits and Gravy is made with Sweet Maple Sausage. A maybe not so authentic recipe from a northerner that's still tasty!

Course Breakfast

Cuisine Southern

Keyword biscuits and gravy, southern biscuits and gravy

Prep Time 25 minutes

Cook Time 12 minutes

Total Time 37 minutes

Servings 6 servings

Calories 719kcal

Author Lauren's Latest

Ingredients

For the biscuits-

• 2 1/2 cups all purpose flour unbleached
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup milk
• 1/2 cup half & half
• 1/2 teaspoon vinegar
• 1 egg
• 1 1/2 tablespoons greek yogurt
• 1/2 cup frozen butter divided

For the gravy-

• 2 tablespoons olive oil
• 1/2 cup pureed onion 1 whole small
• 12 oz. package breakfast sausages use your favorite kind!!
• 1/4 cup all purpose flour
• 1/8 teaspoon cayenne pepper
• 3/4 cup half & half
• 1/2 cup milk
• 1/4 cup real maple syrup
• salt & pepper to taste

US Customary - Metric

Instructions

For the biscuits--

• Preheat oven to 375 degrees. Line a baking sheet with a silicone mat or parchment paper and set aside.
• In a large bowl, whisk together all dry ingredients. In a liquid measuring cup stir together all the wet ingredients. Set aside.
• Grate 6 tablespoons of the frozen butter using a cheese grater. Place the remaining 2 tablespoons of butter into a small bowl. Pour grated butter into dry ingredients and stir to coat. Pour in wet ingredients all at once and stir 3 or 4 strokes, just to start incorporating everything together.
• Pour biscuit dough onto a well-floured board and start moving the dough around so it doesn't stick and folding the dough in half over itself to create layers of dough. Do this 4 or 5 times, sprinkling more flour where needed. Roll dough out to be 1 inch thick and cut into 2-3 inch biscuits. You should get approximately 8 biscuits. Place on prepared baking sheet and bake 12 minutes.
• While biscuits are baking, melt remaining 2 tablespoons of butter. After the 12 minutes are up, remove biscuits from oven, brush the tops with melted butter and finish baking another 3-5 minutes, or until the tops are golden.

For the gravy--

• Saute pureed onion and breakfast sausage in large skillet over medium heat with olive oil until meat has browned completely. As the meat cooks, be sure to break apart into smaller pieces. Sprinkle in flour and cayenne pepper. Stir to moisten flour and cook 1 minute. Pour in milk and half & half. After a minute or two, gravy should start to thicken. Once it has thickened remove from heat, stir in maple syrup and salt & pepper to taste.
• To serve, split open warm biscuit and top with hot gravy.

Notes

Be sure to use a breakfast sausage you love! That is mostly what the gravy will taste like, so be sure to find a good brand. Also, this gravy is meant to be sweet. If you don't think you'd like the maple syrup addition, feel free to reduce the amount by half or omit it completely from this recipe.

Nutrition

Calories: 719kcal | Carbohydrates: 62g | Protein: 18g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 131mg | Sodium: 1028mg | Potassium: 510mg | Fiber: 1g | Sugar: 15g | Vitamin A: 815IU | Vitamin C: 1.8mg | Calcium: 200mg | Iron: 3.5mg

The post Southern Biscuits and Gravy appeared first on Lauren's Latest.

With Thanksgiving right around the corner, I thought I’d post a recipe that doesn’t require any planning or lead time. SO many recipes around the holidays require planning which is great if you’re a planner. But if you’re more of a fly-by-the-seat-of-your-pants kind of person (me! me!) then this is the recipe for you.

In a nut shell, these Garlic and Herb Pull Apart Biscuits are a glorified canned biscuit. Nothing is wrong with canned biscuits. Nothing is wrong with homemade biscuits either.  I prefer homemade biscuits, but when I have a zillion other things on my plate, you bet I’m reaching for canned. And if I’m reaching for those already, why not make them special in 5 minutes or less?

I doctor mine up with butter (of course), garlic, parmesan cheese, onion powder (not to be confused with onion salt), coarse salt and lots of pepper. Pretty basic ingredients list, but man are they tasty little devils!

For times when you want to make something fancy for some get together or just want something to go with your weeknight meal, this is the perfect recipe to reach for.

A few more photos are below with the printable recipe card at the bottom.

Have a great day, friends!

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Garlic and Herb Pull Apart Biscuits

THESE GARLIC AND HERB PULL APART BISCUITS ARE BUTTERY, CHEESY AND OH SO TASTY! EASY ENOUGH FOR A WEEKNIGHT AND FANCY ENOUGH FOR THE HOLIDAYS.

Course Breads, Side Dish

Cuisine Italian

Keyword pull apart biscuits

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 biscuits

Calories 32kcal

Ingredients

• 16 canned biscuits 2-12 oz. cans
• 1/4 cup salted butter
• 1 clove garlic minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon parsley flakes
• 2 tablespoons grated parmesan cheese
• coarse salt & pepper to taste

US Customary - Metric

Instructions

• Preheat oven to 350 degrees. Line a baking pan or cookie sheet with nonstick cooking spray and/or parchment paper. Place biscuits into prepared pan so they are nearly touching. Set aside.
• In a small saucepan, melt butter over medium heat. Once butter is melted, add in garlic, onion powder and parsley flakes and swirl for about 15 seconds until fragrant. Remove from heat and brush or spoon evenly over each biscuit. Sprinkle with parmesan cheese, salt and pepper.
• Bake for 20 minutes or until middle biscuits are cooked through and all biscuits have browned. Serve warm.

Nutrition

Calories: 32kcal | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 44mg | Potassium: 2mg | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 8mg

The post Garlic and Herb Pull Apart Biscuits appeared first on Lauren's Latest.

Oh my heavens, do I have the best scones recipe for you today! They are crumbly, tender, buttery, slightly sweet and so so delicious. Enjoy plain or make my brown butter icing to drizzle over the top for an extra special finishing touch.

But first, What is a Scone?

A scone is a traditional British baked good made of wheat or oatmeal, raised with baking powder, and baked on sheet pans. It’s the main component served with afternoon tea and not to be confused with a tea cake (which is leavened with yeast). Growing up in Canada, this is what I understood scones to be. Similar to a biscuit, but much more delicious because it’s sprinkled with sugar or topped with a sweet glaze.

But just in case you thought biscuits and scones were basically the same things, let me stop you right there! While they have a lot of similar ingredients, there are a few that set them apart too. Just like you would make a biscuit, this scone recipe is quite similar, except has the addition of eggs. Biscuits typically only call for flour, leavening, salt, butter, and milk. But these scones have the addition of 4 eggs and uses heavy cream in place of the milk.

Many of you also might equate a scone with fry bread, especially if you are from Utah or Idaho, but in fact, that is incorrect.

Scone Recipe Ingredients

For this simple scone recipe, you’re going to need a few pantry and fridge staples and anything else you’d like to add to this recipe to customize it (berries, nuts, etc.):

• All-Purpose Flour – to fill out the scones but also used to shape the dough into a circle. The dough will be wet so the flour is used to prevent sticking to the counter and your hands.
• Granulated Sugar – this is to sweeten. You can decrease the amount of sugar used here but the overall texture and flavor will change.
• Baking Powder – to help the scones rise slightly.
• Salt – used for flavor.
• Cold Butter – cold butter works in scones just like it works in pie crust. Not only do they provide flavor but they also are the key to flakey and moist scones. Either use cold butter, cut up into small chunks or freeze your butter and grate it with a cheese grater.
• Heavy Cream – stick with dairy that has a higher fat content, such as heavy cream, for this recipe. You could also use half & half or buttermilk!
• Milk – this is used to brush the tops of the dough which encourages browning while baking.
• Eggs – used for structure and lift.
• Powdered Sugar, Vanilla Extract, Milk, and Butter – the brown butter glaze is optional, but oh so good and takes this scone recipe to the next level. Sounds fancy but couldn’t be easier! Feel free to not brown your butter and instead just combine the powdered sugar, vanilla and milk until the icing is the consistency of school glue.

How to Make Scones

With the holidays coming up, I thought this recipe would make a fabulous indulgent breakfast or afternoon snack to go with some coffee or tea. Keep in mind this recipe makes about 16, so feel free to cut the recipe in half if you don’t have a crowd to feed. You can also cut these extra small and get 32 mini scones which are perfect for those teas or baby showers.

For more detailed instructions on how to make scones, including increments, baking times, and video tutorial, scroll down to my printable recipe card below.

1. Combine the dry ingredients into a large bowl.
2. Cut cold butter into the dry ingredients until the size of small peas.
3. Whisk heavy cream and eggs together in a liquid measuring cup and pour in. Mix until just combined.
4. Roll dough on a floured board and cut into triangles.
5. Brush the tops with milk and bake until golden brown. Cool before glazing.

How to Prevent Over-Spreading

Over-spreading happens when the butter is too warm and is just melting instead of releasing steam to create air pockets in the dough. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.

If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!

Brown Butter Icing

What is better than just regular icing? Browned butter icing. Browning your butter adds nuttiness and a deeper flavor. Plus you get beautiful little flecks in your icing.

To brown your butter, melt in a skillet over medium heat, swirling or stirring occasionally. Wait for the milk solids to foam and continue to stir until amber in color (be careful not to burn your butter). Remove from heat. Then whisk in powdered sugar, milk, and vanilla to create a glaze and drizzle slightly cooled scones.

You could also dust with just powdered sugar.

Storing

If you store baked scones in an airtight container, they will stay fresh for about two days before turning very dry and crumbly. This is a baked good that tastes best within 24 hours of baking.

Freezing Scones

Luckily for you, you can make these scones and then freeze them for later! Either freeze baked or unbaked with these instructions.

Baked

Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!

Unbaked

Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.

Overnight Scone Recipe

To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into 8 triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

Possible Variations!

The possibilities are endless! Add your favorite fruits, berries, nuts, chocolate, or savory add-ins. Change up the icing or add sprinkles!

• English Scones Recipe
• Lemon & Cranberry Scones
• Almond Blueberry Scones
• Green Onion, Swiss & Parmesan Scones
• Chocolate Covered Coconut Almond Scones
• Cornmeal Blueberry Scones
• Pepperoni Pizza Scones

The printable recipe card is below, happy baking

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Simple Scone Recipe

A very simple scone recipe that produces perfect golden and slightly sweet, buttery scones. Don't forget to drizzle with brown butter glaze!

Course Breads

Cuisine American

Keyword how to make scones, scone recipe, scones, what is a scone

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 16 scones

Calories 468kcal

Author Lauren's Latest

Ingredients

For the scones:

• 4 cups all purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 3/4 pound salted butter cold
• 4 eggs beaten
• 1 cup heavy cream cold
• 2 tablespoons milk or cream

For the glaze:

• 1/4 cup salted butter
• 1 teaspoon vanilla
• 2 tablespoons milk
• 3 cups powdered sugar

US Customary - Metric

Instructions

• Preheat oven to 400 degrees. Line 2 light-colored baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces. 
• Combine the eggs and heavy cream in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.
• Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a knife or cookie cutter, cut into 4-inch squares and then in half diagonally to create triangles.
• Place on prepared baking sheets. Brush tops of scones with 2 tablespoons milk or cream. Bake 20 to 25 minutes or until the tops are golden and crisp.
• While scones are cooling, make the glaze: melt butter in a small pot over medium heat. Swirl the melted butter for a few minutes until it starts to foam, smell nutty and you can see little brown speckles. Remove from heat.
• Pour in vanilla, milk and powdered sugar. Whisk until thick and combined. You may need to add more milk or powdered sugar depending on the desired consistency you prefer. You want it to be the same thickness as white school glue. Drizzle over each scone.
• Enjoy scones at room temperature. Store in airtight containers for up to three days.

Video

Notes

Overspreading. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.

If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!

Freezing Baked. Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!

Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.

Overnight Instructions. To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

Nutrition

Calories: 468kcal | Carbohydrates: 50g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 347mg | Potassium: 218mg | Sugar: 25g | Vitamin A: 925IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1.8mg

The post Simple Scones Recipe appeared first on Lauren's Latest.

I’m so thrilled to be sharing my go-to, everyday Drop Biscuits recipe with you! I have this recipe memorized because I make these weekly, if not more frequently. It’s an all purpose recipe that works perfectly with soups or my favorite Crockpot Beef Stew and couldn’t be simpler. Use a bowl (or food processor) to get the dough made in under 10 minutes and then drop them onto the pans and bake! Absolutely add these to your menu this week.

Everyday Drop Biscuits

Like I mentioned above, this recipe is delicious and easy enough to be made on any weeknight. It gives you a buttery, tender crumb and considering you don’t have to roll anything out?! Well, that’s just a bonus. (For sure check out my Angel Biscuits if that’s your thing.) In my directions, I suggest using a food processor and if you have one, definitely use it. But if you don’t, never fear! I’ve for you covered. Simply cut the butter into your dry ingredients, stir in the milk and that it! Easy drop biscuits in a flash.

Don’t know what to serve with drop biscuits? Here are a few ideas: The Best Chili, Cream of Cauliflower Soup, 25-minute Baked Potato Soup, Crockpot Sweet Corn Chowder, Tomato Basil Soup.

Basic Ingredient Needed

The ingredients to this recipe are all pantry staples, meaning you’ll be able to make this recipe any day of the week in a cinch! For actual measurements and recipe directions, be sure to scroll down to the printable recipe card below!

• Flour– I use unbleached all purpose, but any kind is fine!
• Sugar– these biscuits aren’t savory, they do have a little sweetness! Feel free to cut this amount in half if you want more of a savory biscuit.
• Salt– Whatever you do, don’t forget the salt!
• Baking Powder– our leavening for this recipe. Double check the expiration!
• Cold Butter– cold butter helps puff these babies up (as it melts, it creates steam and all those air pockets) and makes them tender and flaky!
• Whole Milk– yes, any kind of milk will work in a pinch, but that extra little bit of fat in whole milk makes a very delicious difference.

How to make Drop Biscuits like a Pro!

1. Preheat oven to 425 degrees.
2. Measure all the dry ingredients plus the cold butter into a food processor.
3. Pulse to break apart the butter in small chunks.
4. Pour in all the milk at once and quickly pulse 4-5 times until the dough is just combined.
5. Drop onto baking sheet by the spoonful.
6. Bake until golden brown. Serve warm.

Tricks of the Trade: Biscuit edition

Butter Substitute. If you don’t have any butter for this recipe, you can totally use Crisco or butter flavored Crisco. Not quite the same, but still yummy! The original recipe from my mom calls for Crisco. They are delicious!

Don’t Overwork the Dough. Because I use a food processor for this recipe, I just use the pulse function very minimally. After I add in the milk, I literally pulse for 4-5 whirls around the bowl. You want the dough to have *just* come together. Over-processing, it will result in a chewy (read: not tender) biscuit. This is the food processor I use because my Mom has owned the same Cuisinart for 30+ years. Jumped on that train.

Soft Biscuits. If you want a completely soft biscuit without a crispy, crunchy, dark bottom, be sure to use light-colored baking sheets. That is the trick for keeping things lighter in color and less crispy. I swear by these half sheet pans for anything, but especially my latest chocolate chip cookie recipe.

The printable recipe is below. Have a great week/weekend, friends! Stay healthy!

Love Drop Biscuits? Try these other favorites:

• Biscuits and Gravy
• Light & Fluffy Angel Biscuits
• Gluten-Free Cheddar Bay Biscuits
• Pumpkin Drop Biscuits with Citrus Honey Butter
• Homemade Crescent Rolls (no knead)

Print

Butter Drop Biscuits

So buttery and delicious, these Drop Biscuits will blow your mind! No rolling or cutting, simply make the dough, drop by the heaping tablespoon onto your baking sheets and bake!

Course Breakfast, Side Dish

Cuisine American

Keyword Drop Biscuit Recipe, Drop Biscuits, Easy Drop Biscuits

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 12 small

Calories 150kcal

Author Lauren Brennan

Ingredients

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• pinch of salt
• 1/3 cup cold butter cut into pieces
• 1 cup whole milk

US Customary - Metric

Instructions

• Preheat oven to 425 degrees. Line a light colored baking sheet with parchment paper and set aside.
• In the bowl of a food processor, measure and pour in all the dry ingredients plus the cold butter. Pulse to break apart the butter into small pieces. Pour in all the milk at once and quickly pulse 4-5 times until the dough is just combined.
• Drop by the spoonful onto prepared baking sheet.
• Bake for 10-12 minutes or until the bottoms are golden brown and the tops have a little color too. Serve warm.

Notes

No Food Processor? No problem!

Measure all dry ingredients into a large bowl. Cut cold butter into dry ingredients using a pastry cutter or a sturdy fork. (Or just use the tips of your fingers to crumble it into the dry ingredients.) Pour in the milk all at once and stir until *just combined*. Dough will be wet and sticky. Drop onto baking sheets and bake as listed in recipe.

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 150mg | Sugar: 5g | Vitamin A: 190IU | Calcium: 71mg | Iron: 1mg

The post Butter Drop Biscuits appeared first on Lauren's Latest.

English Scones

Sweet, wonderfully baked, tender, fall apart English Scones. Where have you been all my life? Blake and I were the only ones awake at 6:30 as I was making these so we took our time and that little dude talked to me about all sorts of things: cars, trucks, eating dough, “Mom, SUGAR” and “roll circle cutter“. What a sweet little boy I have. And now what sweet scones you’ll have!

Main Ingredients

You only need 8 pantry staples to make these delicious English scones! Here’s what you’ll need:

• All-Purpose Flour – to fill out the scones but also used to shape the dough into a circle. The dough will be wet so the flour is used to prevent sticking to the counter and your hands.
• Baking Powder – to help the scones rise.
• Salt and Vanilla – both are used for flavor.
• Granulated Sugar – used not only to sweeten the scones from the inside but also the outside. Sprinkling the tops of the dough before baking creates a bakery-style scone!
• Shortening – you could also use butter here, I just happened to have shortening on hand.
• Egg – this creates stability within the dough so it doesn’t spread when baking. Without an egg you would have to use very cold shortening or butter to prevent spreading. Kind of like pie crust.
• Heavy Cream – for moist scones, use dairy with a higher fat content such as heavy cream or buttermilk. The heavy cream is also used to brush the tops of the unbaked scones. This encourages browning.

How to Make English Scones

This recipe is really quite simple! Plus your little ones can help too. For full recipe details, see the recipe card below.

1. Start by measuring out your dry ingredients and shortening into a food processor. Pulse it a few times until the shortening is incorporated.
2. Add in the wet ingredients and pulse again until the dough just starts coming together.
3. Dump all the crumbs out onto a floured work surface and form into a ball. Roll dough out to be about 1 inch thick.
4. Now you can grab some round cookie cutters and cut out your scones. You can also cut into triangles, but where’s the fun in that?
5. Once the scones are all cut out, brush the tops with heavy cream and sprinkle with more sugar….because why not. These are sweet English scones, after all.
6. A quick bake in the oven and your scones are done!

Rising Issues

If your English scones don’t rise as much make sure of these three things:

1. Are you using fresh baking powder? I know this sounds weird but baking powder can lose its potency after a while. If it’s been longer than 6 months, you might want to pick up some new baking powder.
2. Overmixing can lead to a more dense dough. So mix in the food processor until ingredients are just combined. The rest of the dough can take shape by hand when you are rolling it out.
3. Too much flour can also weigh your scones down. Make sure you are measuring your flour correctly by fluffing it, scooping it into the measuring cup with a spoon and leveling it off.

What to Serve with Scones

These Sweet English Scones are buttery, crumbly, soft, and tender…and taste amazing with butter! Make that plain butter, honey butter, or even cinnamon butter.

And I guess jam if that is your thing. Strawberry, raspberry, blackberry, orange marmalade, the options are endless!

Ooh! Or clotted cream. But that might be pushing it. Maybe whipped cream would be more subtle.

Leftovers

Any leftover English Scones can be stored at room temperature, for 4 days or in the fridge, for 2 weeks. Make sure to store covered or in an airtight container to preserve freshness.

Reheat in the microwave, toaster, toaster oven, or oven! Or enjoy at room temperature.

Freezing English Scones

You can also freeze English Scones for up to 4 months!

Baked

Bake scones as directed and cool. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then enjoy!

Unbaked

Once you are done cutting the dough into wedges or circles, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.

More Scone Recipes to Love!

If you loved these English Scones Recipe check out these other scones.

• Simple Scone Recipe
• Blueberry Scones with Almonds
• Lemon & Cranberry Scones
• Green Onion, Swiss & Parmesan Scones
• Cornmeal Blueberry Scones
• Chocolate Covered Coconut Almond Scones
• Pepperoni Pizza Scones

The printable recipe card is below. Have a great day, friends!

Print

Sweet English Scones

This English Scones recipe is sweet, buttery and so versatile. Serve for breakfast, as a snack or for dessert. Try this easy recipe today!

Course Breakfast

Cuisine American

Keyword english scones, english scones recipe, scones

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8 scones

Calories 304kcal

Author Lauren's Latest

Ingredients

• 2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar + more for the top
• 1/3 cup shortening
• 1 large egg
• 2 teaspoons vanilla
• 3/4 cup heavy cream + extra for the tops

US Customary - Metric

Instructions

• Preheat oven to 400 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
• In the bowl of a food processor, measure out all dry ingredients and shortening. Pulse until the shortening is dispersed evenly in tiny little chunks. In a separate bowl, whisk egg, vanilla, and heavy cream together. Pour into dry ingredients and pulse until the dough starts to form.
• Dump the dough onto a floured work surface and work the dough until it comes together in a ball. Roll out to be 1 inch thick. Cut into 3-inch circles and place onto the prepared baking sheet. Brush with cream and sprinkle with more sugar.
• Bake for 15 minutes or until bottoms are lightly golden. Serve warm with ridiculous amounts of butter. And I guess jam if you're feeling up to it.

Notes

Rising. Use fresh baking powder. Don't overmix. Measure your flour carefully.

Storing. Any leftover English Scones can be stored at room temperature, for 4 days or in the fridge, for 2 weeks. Make sure to store covered or in an airtight container to preserve freshness.

Reheat in the microwave, toaster, toaster oven, or oven! Or enjoy at room temperature.

Freezing Baked. Bake scones as directed and cool. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then enjoy!

Freezing Unbaked. Once you are done cutting the dough into wedges or circles, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.

 

Nutrition

Calories: 304kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 311mg | Potassium: 261mg | Fiber: 1g | Sugar: 6g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg

The post English Scones Recipe appeared first on Lauren's Latest.

Angel Biscuit Recipe

If you don’t know what Angel Biscuits are, prepare to live. They are half-biscuit, half-fresh roll. They have typical leavenings in them that you’d find in a biscuit, but they also get a shot of yeast too for a double whammy of delicious. They come together just like you’d make a regular biscuit, but with a few extra ingredients. Easy as pie and the texture and taste are out of this world.

Main Ingredients Needed

If you need a basic biscuit recipe for any sort of holiday application, be my guest and give this recipe a whirl. I’m almost positive I could give you a host of reasons to make a batch of these, but I’ll spare you the expense.

Anyways, here are the ingredients you’ll need to make this delicious angel biscuit recipe.

• Quick Rise Yeast – make sure your yeast is fresh otherwise it won’t rise correctly.
• Warm Water – this is to help the yeast proof and get all bubbly.
• All-Purpose Flour – filler to the biscuits.
• Cake Flour – this creates a super tender texture.
• Sugar – slightly sweet.
• Salt – to balance the sweet.
• Baking Powder – more leavening (!!!) to make these as light as angel wings.
• Vegetable Shortening – chilled. This is used for texturing purposes so subbing this out with butter is not recommended.
• Buttermilk – tangy flavor and dense texture.

How to Make Angel Biscuits

1. Preheat oven to 400 degrees. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
2. In a small bowl, stir the yeast and warm water together. Set aside to proof.
3. In a large bowl, stir all dry ingredients together to combine.
4. Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
5. Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
6. Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.

Toppings

Something worth mentioning: these angel biscuits are great turned into sandwiches.

Or smothered in Nutella.

Either way is fine by me.

Also, especially good with butter and honey. Just sayin’.

Freezing Angel Biscuits

You can make these angel biscuits any time of the year by making them ahead of time and freezing!

Freeze. Simply make the dough as instructed, but instead of placing in a baking pan place the biscuits in a freezable piece of Tupperware. Make sure that the biscuits aren’t touching, they will stick together.

Bake. You can bake these from frozen by adding an extra 5 minutes to the baking time. You can also just defrost them in the fridge and then bake them as normal.

More Biscuit Recipes to Try!

• Butter Drop Biscuits
• Whole Wheat Soda Biscuits
• Garlic and Herb Pull-Apart Biscuits
• Cinnamon Buttermilk Biscuits
• Gluten-Free Cheddar Bay Biscuits

Printable recipe card is below, have a wonderful day

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Angel Biscuits

These light & fluffy Angel Biscuits are half-biscuit, half-roll! Seriously, the best of both worlds in one tasty package. AND, they are so darn easy to make. 

Course Breads, Breakfast

Cuisine American

Keyword angel biscuit recipe, angel biscuits, how to make biscuits

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 biscuits

Calories 263kcal

Author Lauren’s Latest

Ingredients

• 1 envelope quick rise yeast
• 2 tablespoons warm water
• 1 3/4 cups all purpose flour
• 1 cup cake flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 1/3 cup vegetable shortening chilled
• 1 cup buttermilk cold

US Customary – Metric

Instructions

• Preheat oven to 400 degrees. Line baking sheet or cast-iron skillet with parchment paper and lightly spray with nonstick cooking spray. Set aside.
• In a small bowl, stir the yeast and warm water together. Set aside to proof.
• In a large bowl, stir all dry ingredients together to combine.
• Cut cold shortening into flour mixture until it is the size of small peas. Pour in the proofed yeast and the buttermilk. Stir to moisten ingredients.
• Roll out onto a floured surface and cut into 8 1-inch thick circles. Place into prepared pan.
• Brush tops with milk {to help with browning} and bake for 15-20 minutes or until puffed, golden and fully cooked. Serve warm.

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 180mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 50IU | Calcium: 106mg | Iron: 2mg

The post Angel Biscuits appeared first on Lauren's Latest.

I’ve decided that if I ever go to New York City again, I’d take my husband and we would go to that show every.single.day. Umm, correction: WHEN I go to New York City again.

I love that city. I’ve only ever been there once and that was for about 20 hours. Literally. I was there to film Good Morning America and then sent right back home. I actually was able to cram a bunch of stuff into my visit: I met Sting, hung around Times Square, saw the Empire State Building from afar and got Magnolia Bakery Cupcakes. It was pretty fun, but I’m dying to go back fo’sho’. Maybe for my next birthday 🙂

ANYWAYS, since I am a master at talking about everything but the recipes I post, here are some amazing biscuits and they just so happen to be gluten-free! SCORE.

Here’s how to make them:Start by stirring all the dry ingredients together: gluten free flour blend, sugar, salt, baking powder and garlic powder.Now grab some cold Roasted Garlic & Herb butter, reserve 1 tablespoon of it and then chop up the rest.Now cut the cold butter into the dry ingredients using a pastry cutter along with a bunch of grated cheddar cheese.You really just want small chunks of butter through the entire mix and to separate the grated cheese.Stir in the milk until everything is moist…
then drop by the heaping spoonful onto a baking sheet. Pop these into a 400 degree oven and get ready to live.Remember that reserved tablespoon of butter?YEAH. Melt that down.That way, you can brush the tops of the hot biscuits with it and enjoy the bliss!

Haaay!

You could “finish” your biscuit with more butter 😉 I’m so witty. Hello, lovers.These are so amazing warm and don’t even taste gluten free! Look how perfect they look! Mmm….good!

If you’re gluten-free, give these a whirl! And if you’re not, just sub out the gf flour blend for regular all purpose and you’ll be good to go:) Enjoy, friends!

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Gluten-Free Cheddar Bay Biscuits

These cheddar bay biscuits taste amazing and they just so happen to be gluten-free! One of the best copycat recipes out there.

Course Side Dish

Cuisine American

Keyword Cheddar Bay Biscuits

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8 large

Calories 307kcal

Author Lauren's Latest

Ingredients

• 2 cups gluten free flour blend I use and recommend Pamela's
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 3.5 oz container Private Selections Roasted Garlic & Herb Finishing Butter* 7 tablespoons
• 1 1/2 cups grated cheddar cheese
• 1 cup cold milk

US Customary - Metric

Instructions

• Preheat oven to 400 degrees. Line baking sheet with silicone baking mat or parchment paper and set aside.
• In large bowl, stir gluten free flour, sugar, baking powder, salt and garlic powder together to combine. Using a pastry cutter, cut in 6 tablespoons roasted garlic & herb butter, reserving 1 tablespoon. Stir in cheddar cheese. Mix in milk to moisten mixture.
• Drop by the heaping spoonful onto prepared baking sheet. Bake 15-17 minutes. Melt remaining tablespoon of butter and brush tops of hot, freshly baked biscuits. Serve immediately.

Notes

*If you do not have Private Selection Finishing butter, simply use 7 tablespoons regular butter, 1 1/2 teaspoons garlic powder and 1 teaspoon italian seasoning

Nutrition

Calories: 307kcal | Carbohydrates: 28g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 554mg | Potassium: 268mg | Fiber: 3g | Sugar: 6g | Vitamin A: 705IU | Calcium: 298mg | Iron: 1mg

The post Gluten-Free Cheddar Bay Biscuits appeared first on Lauren's Latest.

So just the other day I made some scones. Cormeal-Blueberry Scones. And they were good. Obvs. This is why I’m posting about them! I featured this recipe on my latest Better Homes and Gardens post. Check it out here and come say hi! I’d love to see some of your smiling faces in that strange and lonely place called the other corner of the interwebs.

Lots more photos + the printable recipe can be found there. Enjoy! These are amazing warm with lots and lots of that lime glaze overtop. Mmmm….

The post Blueberry Cornmeal Scones appeared first on Lauren's Latest.