Raspberry Scones (The Best)
On the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, an…
What better way to celebrate Easter brunch than with this savory spin on a breakfast staple?
Cornbread muffins are ready in 20 minutes. They turn out soft and tender with a little sweetness thanks to some honey!
These pillowy scones are the ideal accompaniment to tea and are delicious with butter, preserves, and clotted cream.
These easy chocolate chip scones are the British version of a biscuit, making them slightly sweet and buttery with a crumbly edge.
Perfect biscuits are easy to make -- and delicious if you have the best homemade biscuit recipe. I searched and searched. This is it!
On the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, an…
21 DINNER SIDE DISHES perfect for Thanksgiving and Christmas! The BEST holiday side dishes for every party and get together! Everything from mac and cheese to veggies!
These Sweet Cornbread Muffins are so moist and flavorful! Slather them in butter and they are a great side dish to any meal.
Pour les scones salés j’utilise toujours la recette de Gracianne, tout simplement parfaite. Et pour les scones sucrées j’utilisais la recette de Rose Bakery qui me convenait parfaitement jusqu’à ce qu’une collègue écossaise ramène une fournée de scones...
Scrumptious corn muffins that are made with pareve ingredients, can be a quick breakfast, a brunch dish, a lunchbox treat or an afternoon snack.
These cornbread muffins are easy and better than any mix for cornbread. Make them in muffin tins, mini cheesecake pans, or as a quickbread loaf. Change up the mix-ins to suit your taste.
Did you all survive Thanksgiving? Have you started your Christmas shopping? We went out Friday to pick up a few things and it was sooooo crazy. I figured it would be busy, but it was SO busy. That's okay though, because I scored some good deals. Now, I just want to relax and enjoy some warm biscuits covered in honey. I originally posted this recipe back in 2012 and it is so good that I figured you all needed to see it again :) Here is my original post: Back in the day, my Grandma Parker loved to copy down recipes from T.V. I don't know if T.V. was different back then, but I am wondering how in the world did she write down all those ingredients so fast? I tried it the other day and thank goodness for my DVR. I had to click pause and rewind so many times and there weren't even that many ingredients to write down. Luckily I got them all right, because these Corn Biscuits turned out SO GOOD! They are crisp on the outside and moist on the inside. The cornmeal is soaked in buttermilk for 10 minutes, so your biscuits don't end up too grainy. The texture is perfect and the flavor is just right, not to sweet. They taste like cornbread, but in biscuit form and when drizzled with honey, you might find yourself eating one too many. Cornmeal Buttermilk Biscuits adapted from: Cooks Country (Printable Recipe) 1 c. cornmeal 1 1/4 c. buttermilk 2 Tbl. honey 2 c. all-purpose flour 1 Tbl. baking powder 1/2 tsp. baking soda 1 tsp. salt 1 1/2 sticks (12 Tbl.) unsalted butter, cut into chunks Whisk together the cornmeal, buttermilk and honey. Let rest for 10 minutes to soften the cornmeal. Add the flour, baking powder, baking soda and salt to a food processor. Add the cold cubed butter and pulse until it resembles coarse sand. If you don't have a food processor you can either use a pastry cutter or your hands to cut in the butter. Add the dry ingredients to the wet ingredients and fold together using a rubber scraper until no streaks of flour remain. Lightly flour board. Knead dough a few times and pat out into a 9'' circle, 3/4'' thick. Cut out biscuits using a 2 1/2'' cutter. Transfer biscuits to a parchment paper lined baking sheet. Bake at 450 degrees for 5 minutes, until they just start to rise. Lower temperature to 400 degrees and bake for 8-12 minutes or until golden and risen. Yield: 12 biscuits. Jenn's Notes: I added extra buttermilk, because the dough seemed a little dry and I ended up with a fairly sticky dough. I don't know if that is why my biscuits ended up so moist, but that is how I will make them from now on, because I loved them.
These buttermilk scones are rich, light and buttery. It is the perfect scone recipe. Serve warm with whipped cream and jam.
Lemony muffins with raspberries.
Nastrine brioches cornetti per una colazione da re!
A quick and easy recipe for Amish Friendship Bread Biscuits that will go with any meal.
On the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, an…
Easy to make from scratch cornbread muffins with cheese!
These pumpkin scones are a copycat version of Starbucks' pumpkin scone; they are warmly spiced and topped with two sweet glazes - one plain and one spiced.
You’ve got to try The Best Buttermilk Cornbread—it’s moist, tender, and perfectly sweet. It’s so good, it vanishes within minutes!
Try a new biscuit twist with this golden, cheesy, cornbread version. Perfect with a pat of butter and a drizzle of honey!
A cornbread recipe especially for baking into a loaf and then toasting the slices
A cross between a buttermilk biscuit and a Parker House roll, our angel biscuits taste like they were sent right from heaven to your plate.
The flakiest, fluffiest, best Southern buttermilk biscuits in all the land. This method is foolproof!
This Sweet and Buttery Cornbread recipe uses real kernels of cream corn for an unbelievably delicious bread to go with your favorite soup.
My Favourite Scone Recipes “Sultana scones” was the second item I made when I started blogging, but the photos were so bad, I never got round to posting it. I clearly remember those early days beca…
