Posts tagged ‘bread’

January 24, 2013

Buttermilk Biscuits


Do you know how stinkin’ easy homemade biscuits are and how much better they taste than store bought?! Well…EASY and SO MUCH BETTER.

When I don’t feel like ordering a bagel with cream cheese at Dunkin’ Donuts, I always go for an egg and cheese on a biscuit. Now the idea of it grosses me out, because those biscuits are not these biscuits. Know what I’m sayin’? No? Well anyway…

Just look at the ingredients:


You don’t need to wait for dough to rise, you don’t need to knead for hours (or what always feels like hours). I didn’t do anything special to create layers of flakiness, it just happened. I have heard that it helps to handle the dough as little as possible. This is what mine looked like, barely mixed and clumps of butter throughout.




I wish I got a little bit more creative but I wanted to start with the most basic recipe. Now I want to make them all the time!!


And there really aren’t too many dishes to dirty!! Can you tell that I am excited? I don’t even want to talk about anything else today besides these GD biscuits. Next time I would love to throw some herbs in and see what happens. I’ve even seen terrific biscuit combos such as cheese and bacon or strawberries and cream. Yum.


Buttermilk Biscuits {Slightly adapted from these biscuits}
makes 8


  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 tsp baking soda
  • 1 tbsp baking powder
  • 1 tsp coarse salt
  • 6 tbsp cold butter (unsalted)
  • 1 cup buttermilk


Preheat oven to 450°F

Combine the flour, baking soda, baking powder and salt in a large bowl.

Cut the butter into small chunks and crumble it into the flour mixture.

Add the buttermilk and mix (with hands) until JUST combined. Don’t overdo it. It should be on the wet side.

Place onto floured work surface and gently pat the mix until it’s about 1/2 inch thick. Fold it over 4-5 times, patting it down to an 1-1 1/2” thick each time. Try not to work it too much.

Using a cookie cutter, cut the dough into 8 circles (or 9 if there’s extra!)

Place them about an inch apart on a very lightly greased baking sheet.

Bake for 10-12 minutes, checking to see when they are golden brown. Devour.

**Print this Recipe**

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November 30, 2012

Homemade English Muffins


No one has ever said “this does NOT taste better homemade”. And if they have, slap them for me.

Whenever I make homemade goodies, I become more and more excited about the possibilities of other homemade items that I can (and should) start making on a regular basis. Well folks, ENGLISH MUFFINS have just been added to my I-will-never-buy-again list.


We ate a couple LOT when they first came out of the oven because they were so irresistible. Once we were able to cut ourselves off, I saved the remainder in a zip lock bag and tossed them on the counter. I thought I would have to freeze most of them but oh no…they didn’t last. We made english muffin pizzas with the remainder! (Broccoli and spinach for me, hamburger and jalapenos for my man friend.)



So other than shoveling them in our mouths straight outta the oven and as a base for mini pizzas, I managed to try one toasted with apple butter. I had some left over from the mini apple pie cheesecakes. What a great snack! I would have continued to eat them this way alongside a mug of tea (I am trying to swap my 6 cups of coffee in the morning with green tea), but unfortunately they just didn’t last that long.

Oh, but LUCKILY!! I still have all the ingredients here to make another batch, which I will do as soon as I clean the kitchen. Ugh. That may be awhile.

*I admit, these photos are pretty lame. But so is the fact that the sun sets at 4pm and I have zero light when cooking! So there! Ok Ok…I’ll try harder, you convinced me.

English Muffins {Recipe from Foodess}


  • 1 1/2 cups milk
  • 1/4 cup cold butter, cubed
  • 1 egg, beaten
  • 1/4 cup plain yogurt
  • 4 cups all purpose flour (or 2 cups whole wheat, 2 cups all purpose)
  • 1 tbsp granulated sugar
  • 2 1/4 tsp instant or rapid rise yeast
  • 1 1/2 tsp salt
  • Cornmeal, for dusting skillet


In large microwave-safe measuring cup, microwave milk on high power until starting to simmer at edges, about 2 1/2 minutes. Stir in cold butter until melted. When mixture has cooled to warm, stir in beaten egg and yogurt.

Combine flour, sugar, yeast and salt in the bowl of a standing mixer. With mixer speed on low (using beater attachment), slowly add milk mixture. Beat 1 minute, until thoroughly combined. Dough will be very wet. Cover with saran wrap and place in a warm spot to rise for one hour.

Scrape dough from bowl onto a floured work surface. Lightly flour the top of dough, and pat down until it is about 1/2 inch thick. Use a floured 3” biscuit cutter (or a upside-down drinking glass) to make rounds. Gather up scraps of dough and repeat. Use a floured spatula to pick up the English muffins as you go, and set them aside to rise for 20 minutes.

Meanwhile, preheat oven to 400 degrees F and heat a skillet (or two) over medium heat. Dust skillet generously with cornmeal. Place English muffins 1 inch apart in skillet and cook 3-4 minutes, until golden brown on bottom. Flip and cook another 3-4 minutes on other side. Transfer to baking sheet as they’re done. Once all English muffins have been browned, bake in center of oven for 7-10 minutes, until they sound hollow when you tap their tops.

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November 18, 2012



Popovers were something my Dad used to make for the holidays. I really looked forward to them every single year and now that I know how to make them myself, they make an appearance more often!

Well…ok, my husband makes them.


They are really easy to make. You can certainly add ingredients like shredded cheese, chives, etc. but these only have four ingredients. Eggs, milk, salt and flour. Ok… FIVE if you count the butter which is used for greasing the pan. You probably have all the ingredients in your house right now.



Slight crunch on the outside with an airy, fluffy texture on the inside. They are great plain, with butter, or with jam. We stuffed ours with scrambled eggs.

*I do own a popover pan but I have heard you can make them in a muffin pan. I am not sure how well it will work.


{makes 6}


  • 2 eggs
  • 1 cup all purpose flour
  • 1 cup milk
  • 1/2 tsp salt
  • Butter


Preheat oven to 450°F

In a medium bowl, beat the eggs slightly. Mix in flour, milk and salt until just smooth; being careful not to overbeat. Let the mixture come to room temperature approx. 30 minutes.

Grease a popover pan generously with butter. Fill the cups 2/3 full with the mixture.

Bake at 450°F for 20 minutes (or less, depending on your oven. Mine gets super hot so I did 15 minutes). Decrease oven temperature to 350°F and bake for 20 minutes more, until puffed up and golden brown. Remove from cups and serve immediately.

**Caution: the steam inside the popover will be hot!

**Print this Recipe**

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