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Waffles

ha scritto per te admin 26 Aprile 2024, 10:33

This is my favorite, fool-proof waffle recipe! Master the art of making perfect waffles that are soft and fluffy on the inside and browned and crispy outside. For the tastiest waffles, prepare the batter the night before!

Table of Contents

Why You’ll Love This Waffles Recipe
Is there anything better than waking up to a fresh batch of waffles slathered with butter and syrup? This is my best waffle recipe, and it always produces thick and fluffy waffles that are perfectly golden and crispy on the outside, with warm, soft middles. Here’s why you’ll love it:

Easy ingredients. These homemade waffles share many of the same ingredients found in pancakes. With a few tweaks, this recipe makes thick, soft, fluffy waffles that get browned and crispy on the outside.
Fool-proof. With the right ratio of ingredients, these waffles cook up perfectly every time with zero effort.
Make-ahead friendly. Whip up a batch of waffle batter the night before you plan on cooking it. It’s actually better if you do!
Every occasion. This recipe is perfect for weekends, holidays, or any given day of the week. Who can say no to freshly cooked waffles? Not THIS household.

Ingredients You’ll Need
Pantry ingredients are the name of the game, here. Check out some quick notes below, and scroll down to the recipe card for a printable ingredients list.

Flour – You can make this recipe with all-purpose flour. I’ll sometimes swap half of the all-purpose for equal parts whole wheat flour for added texture.
Salt and Baking Powder – For flavor and leavening. Make sure that you’re using baking powder and not baking soda, as they aren’t the same. You can make a homemade baking powder substitute if needed.
Eggs – Separate the egg whites from the yolks before you start.
Vanilla – I recommend real vanilla extract over imitation vanilla.
Sugar – I prefer the flavor of brown sugar. Granulated white sugar works just as nicely.
Oil – Choose a good quality, neutral-flavored vegetable oil, like canola oil. Alternatively, you can replace the oil with melted and cooled butter if you prefer.
Milk – Whole milk or 2% milk, warmed in the microwave beforehand. Avoid low-fat or skim milk as the insides of the waffles turn out drier.

How to Make Waffles Like a Pro
Get your waffle iron nice and hot, and let’s get started on this quick step-by-step tutorial for the best waffles EVER! Remember to scroll to the recipe card for printable recipe directions.

Whisk together the dry ingredients.
Mix the wet ingredients.

Mix the dry ingredients. While the waffle iron preheats, whisk together flour, salt, and baking powder in a bowl.
Combine the wet ingredients. In another bowl, whisk up the egg yolks (leave the whites for now), vanilla, sugar, and oil.

Combine the wet and dry ingredients.
Fold in the egg whites.

Add the dry ingredients to the wet. Alternating with warm milk, incorporate the dry ingredients into the wet batter. Stir everything together until smooth.
Add the egg whites. Remember those whites? Now, you’ll give them a good whip in your stand mixer (or with a whisk if you have the willpower), until stiff peaks form. Fold the whipped egg whites into the batter.

Fill the waffle iron.
Done!

Fill the waffle iron. Scoop the finished batter into your hot waffle iron and let it cook until the waffles are golden brown. You may need to repeat with a second batch depending on the size of your waffle maker.
Serve! Once your waffles are done, serve them right away topped with maple syrup and more easy toppings. See below for ideas.

What Is a Waffle Iron?
Yes, you’ll need a waffle iron (also called a waffle maker) to make waffles. A waffle maker cooks the batter between two hot plates with grids that create a waffle’s signature indented shape.
How Long Does It Take to Cook Waffles in a Waffle Maker?
Once your waffle iron is hot, brush the plates with a little oil and then ladle in just enough batter to cover the surface of the grid. Cook the waffles according to the manufacturer’s instructions, usually 5-6 minutes per side, until golden brown. Cooking times will vary depending on your waffle maker, so be sure to refer to the instructions for your particular model.

Tips for Perfect Waffles
You’re well on your way to a plateful of decadent homemade waffles! Here are some additional pro tips and tricks for perfect waffles, every time:

Check the dates on your ingredients. If the baking powder you’re using has been sitting in your pantry for a while, check to ensure it isn’t past its expiration date. Fresh baking powder is best for the softest, fluffiest waffles.
Whip the egg whites. Whipping the egg whites separately is key to a lighter, fluffier texture.
Make the batter ahead of time. For extra-soft, extra-flavorful waffles, make the batter at least 2 hours ahead, or the night before. Not only do you wake up to batter that’s ready to go (bonus!), but resting lets the flour soften and swell as it absorbs the liquid.
Preheat the waffle iron. The saying “strike while the iron is hot” definitely applies to waffles and pancake recipes! If the iron isn’t hot enough, your waffles will turn out pale and squishy. I recommend preheating your waffle maker for at least 10 minutes and giving it a couple of minutes to heat up again between batches.
How to tell when waffles are done: If your waffle maker doesn’t come with a doneness alert, watch the steam coming out of the iron as the batter cooks. The waffles should be done once the steam stops (usually after 5-6 minutes). If the lid still sticks when you go to lift it, leave the waffles in for an extra 30 seconds.
Adapt the amount of batter. I usually add ¾ cup of batter to my waffle maker. This amount can vary depending on the size of your machine. If you’re unsure, start with ½ cup and go from there.
Keep the waffles warm. To keep the finished waffles warm while you cook the remaining batter, place the cooked waffles into your oven on the lowest setting. They can rest directly on the oven rack. This also helps crisp up the outsides even more!

Waffle Variations
Like pancakes, waffles are one of those breakfast icons that you can make your own with add-ins and flavors. Try these ideas:

Substitute the vegetable oil. I regularly sub in coconut oil for the canola oil in this recipe. Make sure that you measure the coconut oil in its liquid state, not solid.
Use whole wheat flour. I’ll often replace 1 cup of all-purpose flour with 1 cup of whole wheat flour. The result is a nice-textured waffle with a hint of nutty flavor, which I love.
Add-ins. Customize this basic waffle recipe with your favorite add-ins, like blueberries, strawberries, or chocolate chips.
Buttermilk waffles. Replace the whole milk in this recipe with equal parts buttermilk. Or, try my buttermilk waffle recipe.
Churro waffles. I have a recipe for churro waffles that’s game-changing! If you’ve never had yeasted waffles coated in crunchy cinnamon sugar before before, you’re in for a treat.

Waffle Toppings
These waffles are so flavorful and crispy that they hardly need anything more than a pat of butter and a generous drizzle of maple syrup or honey. When it comes to more toppings, here are more ideas to try:

Fruit – Fresh berries (blueberries, raspberries, and strawberries), diced apples, or fruit sauce, like this homemade strawberry syrup.
Preserves – Choose your favorite fruit jam, compote, or preserve. I love my waffles topped with fresh homemade lemon curd!
Whipped cream – Make your own whipped cream or use your preferred whipped topping from the store. Other options are creme fraiche, mascarpone, or vanilla yogurt.
Nutella – The original chocolate hazelnut spread, or this easy whipped Nutella frosting is also delish.
Sugar – Try a dusting of powdered sugar, or cinnamon sugar.
Nuts – Chopped walnuts, toasted pecans, or try sprinkling over candied pecans.
Sauces – Add a drizzle of hot fudge sauce or easy microwave caramel sauce.
Ice Cream – Make your waffles a la mode with a scoop of your favorite ice cream. Waffles for dessert? Hello!
Chicken – If you’re from the south, you already know that fried chicken and waffles is a classic combo. Top these with crispy air fryer chicken and douse the whole thing with syrup and gravy (or chicken dipping sauce) for a sweet-savory meal-in-one.

How to Store and Reheat Leftovers

Refrigerate. Store leftover waffles in an airtight container in the fridge for up to 2-3 days.
Reheat. Reheat waffles on a griddle or in a skillet, or you can use the toaster oven (or regular oven). The microwave is another option, however, the outside won’t get crispy.
Freeze. Skip the box of Eggos and make homemade freezer waffles! Store the cooked and cooled waffles in a freezer-safe bag or container and freeze them for up to 2-3 months. You can pop them in the toaster oven to reheat from frozen, or warm them in a skillet until hot throughout.

More Easy Breakfast Recipes

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Waffles

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Author: Shelly

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4–5 waffles 1x

Category: Breakfast

Method: Waffle Iron

Cuisine: American

Description

Master the art of making perfect waffles! These homemade waffles are soft and fluffy inside and browned and crispy outside.

Ingredients

Scale
1x2x3x

2 cups all-purpose flour
1/2 teaspoon kosher salt
4 teaspoons baking powder
2 eggs, whites and yolks separated
1 teaspoon vanilla
1 tablespoon brown sugar
1/2 cup canola oil
1 3/4 cup warm milk

Instructions

Heat your waffle iron and spray lightly with non-stick spray.
In a large bowl whisk together the flour, salt, and baking powder. Set this aside.
In another large bowl whisk together the egg yolks, vanilla, brown sugar, and oil.
In alternating additions add the dry ingredients and the warm milk into the bowl with the egg yolk mixture, beginning and ending with the dry ingredients. Mix until smooth.
In the bowl of your stand mixer fitted with the whisk attachment, beat the reserved egg whites until stiff peaks form.
Fold the egg whites into the waffle batter until just combined.
Scoop ¾ cup of the batter into the hot waffle iron and cook until it’s golden brown.
Serve immediately with syrup.

Notes

Coconut oil can be substituted for the canola oil in this recipe. Make sure to measure the coconut oil in its liquid state, not solid.
For a more textured waffle, replace 1 cup of all-purpose flour with 1 cup of whole wheat flour.

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Sour Cream Apple Coffee Cake
ha scritto per te admin 21 Febbraio 2024, 19:58
This Sour Cream Apple Coffee Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off!
Make sure to try my classic Coffee Cake recipe too!
Table of Contents
Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
Why You’ll Love This Apple Coffee Cake
Easy Ingredients. This is especially great to make during apple season when they are plentiful, but easily can and should be enjoyed all year long. The cake has multiple steps, but everything is easy to make and is a great beginner recipe!
Texture. The addition of sour cream into the cake makes it extra moist and tender, plus the juiciness the apples bring makes this soft and tender!
Flavor. The apples, the cinnamon, the crumb topping, and the icing! The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.
Do You Have To Use Sour Cream In This Cake Recipe?
I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. It simply adds a moistness and gives the cake a tender crumb. BUT if you don’t have sour cream, you can sub full-fat Greek Yogurt in its place.
Ingredients
I am going to list what you will need for this Apple Cinnamon Coffee Cake recipe, but there are 4 elements to the cake: the crumb topping, the swirl mixture, the cake, and the icing. All of the ingredients are simple, and there is a lot of overlap in the elements, so make sure to scroll down to the bottom of this post to the recipe card that has all the measurements and instructions!
Butter. I use salted butter in this recipe. You will need both cold butter, and room temperature butter. The cold butter you will use to make the crumb topping and the room temperature butter will be used in the cake batter.
Sugars. You will use granulated sugar, light brown sugar AND powdered sugar. The granulated sugar will be used in the cinnamon swirl and the cake, while the brown sugar is used in the crumb topping. POwdered sugar is used in the icing on top!
Dry Ingredients: All purpose flour, kosher salt, baking soda and baking powder, and ground cinnamon.
Sour Cream. If you don’t have sour cream you can sub in Greek yogurt or even buttermilk in a pinch.
Eggs. I use large sized eggs in all my baking recipes.
Apples. I suggest Granny Smith apples in this recipe because they are tart and sweet, but also bake well and don’t get mushy! BUT you can use whatever type of apples you like.
How To Make Apple Coffee Cake
The cake batter comes together very easily. Dice up the apples and stir those in at the end, making sure that the apples are evenly distributed in the cake batter.
Half of the cake batter in a 9×13 with the cinnamon sugar mixture swirled in.
The remaining cake batter and cinnamon sugar mixture swirled into the batter.
Spread half of the cake batter into a greased 9×13 baking pan and then top it with half of the cinnamon swirl mixture, which is light brown sugar and ground cinnamon mixed together. Run a butter knife through that to swirl it into the cake. Then repeat this step with the remaining cake batter and then the rest of the cinnamon swirl mixture.
Then you are going to top the whole cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have the buttery cake batter loaded with apples, the brown sugar cinnamon swirl, and now the crumb topping!
Once it’s baked you will have a perfect looking coffee cake. You could stop there, but a sweet drizzle of icing just send this over the top. Enjoy it warm or at room temperature.
How To Store Apple Coffee Cake
You can store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days for best freshness! I don’t prefer cold cake, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back up to room temperature.
To Freeze:
Freeze this airtight in the freezer for up to 2 months for best freshness. Allow it to thaw at room temperature or in the refrigerator before serving.
More Coffee Cake Recipes You Will Love
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Sour Cream Apple Coffee Cake
Author: Shelly
Pin
Description
This apple twist on coffee cake is moist, tender, and delicious!
Ingredients
Scale
1x2x3x
Crumb Topping
1 cup cold butter, cubed
3/4 cup light brown sugar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup all purpose flour
Cinnamon Swirl
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Cake
1 cup butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
16 ounces sour cream
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups all-purpose flour
2 – 2 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)
Glaze
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Instructions
Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
Crumb Topping: In a medium bowl combine the butter, brown sugar, salt, cinnamon and flour. Using your hands or a pastry cutter combine ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
Add in vanilla and eggs mixing until smooth, scraping sides of bowl as necessary. Add in sour cream, salt, baking soda, and baking powder, and continue mixing on medium speed for 30 seconds, until mixture is combined.
Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
Spread half of the batter into the prepared pan. Sprinkle the batter with half of the cinnamon swirl mixture. Using a butter knife, swirl the mixture into the batter.
Repeat with the remaining batter and remaining cinnamon sugar.
Sprinkle the crumb topping onto the cake evenly.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 20 minutes.
Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake.
Serve warm or at room temperature.
Notes
Store airtight at room temperature for up to 3 days.
Store airtight in the refrigerator for up to 5 days.
Freeze airtight in the freezer for up to 2 months, thaw at room temperature.
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in Recipes
The Best Blueberry Recipes
ha scritto per te admin 12 Luglio 2023, 10:00
Make the best of the blueberry season with my favorite Blueberry Recipes. I’m sharing delicious blueberry desserts, baked treats, breakfast ideas, and more. Plus, handy tips for picking and storing fresh blueberries!
Table of Contents
22 Best Recipes to Make With Blueberries
The one time of the year I look forward to more than the holiday season? Berry season! Summertime is when many of my favorite ingredients come out to play. After sharing my favorite Strawberry Recipes, I figured it was blueberries’ turn in the spotlight.
Ah, fresh blueberries. You can bake them into delicious desserts, turn them into sauces, freeze them for later, or devour them by the handful. There are an infinite number of ways to enjoy seasonal blueberries. I’m here to try them ALL. I’m also sharing all my best tips for choosing and storing blueberries. Let’s get into it!
Why You’ll Love These Blueberry Recipes
Variety. I’ve rounded up mouthwatering blueberry desserts, breakfast recipes, and baked treats to try. From cobblers to cakes and crumbles, all you need is a scoop of homemade ice cream.
Easy to make. Who doesn’t love a delicious dessert recipe that’s also simple to make? These blueberry recipes are approachable and beginner-friendly.
Fresh or frozen. The blueberry recipes below taste incredible when they’re made with fresh blueberries. However, many turn out perfectly delicious with frozen blueberries, too. Enjoy your favorites all year round!
When Are Blueberries in Season?
In the US, blueberry season falls between April and September. The peak months vary by state, but this is when the blueberries that you find in the stores and at your local farmer’s market will be at their best ripeness and juiciness.
Tips for Choosing the Best Blueberries
Same as with picking the best strawberries, there are some tell-tale signs that indicate you’re getting the best blueberries for your buck. Whether you’re picking them right from the plant or selecting blueberries at the store, here are my tips for picking perfect ripe blueberries:
Look for dry, plump, and smooth berries that are dark blue or purple in color. It’s normal to see blueberries with a silvery film/coating.
Try to find blueberries that are even in size.
Avoid blueberries that are shriveled or wrinkled.
Avoid reddish-colored berries, as these are underripe and blueberries won’t ripen further once they’re off the bush.
Blueberry FAQs
How can I tell if blueberries are sweet? The best way to tell is by their appearance. Sweet, juicy blueberries will be plump, firm, and darker in color. Usually, the darker blue the berry is, the sweeter it is. Should blueberries be kept in the fridge? Yes, fresh blueberries should be refrigerated. Properly storing your blueberries is key to keeping them fresh, see the section below for storage tips. Can I buy blueberries year-round? I prefer to buy fresh blueberries locally when they’re in season. They always taste the best! That being said, it’s fairly easy to find imported berries year-round in most places. You can also make many of the recipes below with frozen blueberries. How do I know if blueberries have gone bad? Blueberries that have gone off will be soft or mushy to the touch, with signs of discoloration or bruising. Make sure to pick out blueberries that show mold, leaky juices, or signs of decay so that they don’t spoil the rest of the pack.
How to Store Fresh Blueberries
Leave fresh blueberries unwashed for storage. Washing them breaks their natural protective barrier and leads to moisture, which can cause the berries to spoil faster. Store your clamshell of blueberries in the fridge as soon as you’re back from the store, and don’t leave them at room temperature for too long.
Store hand-picked blueberries in a single layer, in a shallow container lined with paper towels. I recommend using additional paper towels in between layers if needed. Cover the container loosely and refrigerate the blueberries for up to 1-2 weeks.
Freezing Blueberries
Freezing is a great way to ensure that you have real, fresh blueberries on hand all year round. Spread out your blueberries on a parchment-lined baking sheet, cover them with foil, and pre-freeze them prior to storing.
Once the berries are frozen, transfer them to an airtight container or freezer bag. They will keep fresh for up to 6-8 months in the freezer. Thaw blueberries overnight in the fridge before using them.
My Best Blueberry Recipes
These recipes really blue me away the first time I made them. I’m all about revisiting these bright and zesty blueberry recipes every summer when blueberries come into season. I can’t wait for you to try them, let me know your favorites!
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Homemade Blueberry Crisp
Bursting with blueberries beneath a baked buttery oat crumble, this easy blueberry crisp recipe is the perfect summer dessert. It’s like the yin to fall apple crisp’s yang!
Blueberry Crumble Bars
These sweet and crumbly blueberry crumble bars are perfect for sharing. I love taking these bright berry dessert bars along to family potlucks and picnics. They’re always a huge hit!
Easy Banana Blueberry Muffins
These soft and fluffy banana muffins are filled with fresh blueberries. They’re one of my favorite make-ahead breakfast ideas! Bake these muffins to eat right away, or stash them in the freezer for later.
Blueberry Cobbler
Summertime treats don’t get more classic than a fabulous and buttery homemade blueberry cobbler. Fresh blueberries take the flavor of this cobbler to a whole new level of delicious!
Sour Cream Blueberry Bundt Cake
This blueberry bundt cake recipe is a keeper! It’s ultra-moist and tender, made with sour cream with bright pops of berries. Every soft, fruit-filled bite melts in your mouth.
Lemon Blueberry Whoopie Pies
You have to try these soft, cake-like sandwich cookies filled with blueberries and lemon cream cheese frosting! These homemade lemon blueberry whoopie pies are simple to make and taste like summer.
Blueberry Banana Bread
Blueberries and bananas are a match made in baking heaven, and one bite of this tender blueberry banana bread is here to prove it. Enjoy a slice with your morning coffee. It’s the BEST way to start the day!
Easy Blueberry Muffins
Light and fluffy blueberry muffins are a breeze to make and taste incredible spread with butter. This is the only recipe for homemade blueberry muffins you’ll ever need.
Blueberry Pancakes
A quick and easy recipe for the fluffiest-ever blueberry pancakes! These are so delicious, you’ll want to make them every morning. Luckily, these homemade pancakes need simple ingredients and come together in minutes!
Pound Cake Trifle
The next time you’re feeling fancy, make this perfect pound cake trifle loaded with fresh mixed berries and cream! The real secret is that this classic dessert is SO easy to make from scratch.
Blueberry Cream Cheese Biscuits
What do you get when you mix a buttery biscuit with a blueberry muffin? You get blueberry cream cheese biscuits, and they are DELICIOUS. These easy homemade biscuits are crisp at the edges and soft in the middle, with blueberries in every bite.
Berry Ambrosia Salad
Creamy and filled with fresh blueberries, strawberries, and blackberries, this berry ambrosia salad is the perfect picnic dessert. It’s a fruit salad like you’ve never had before!
Blueberry Muffin Cookies
All the flavors and softness we love about a blueberry muffin wrapped up a delicious and easy cookie recipe! I even topped these irresistible blueberry cookies with a buttery streusel. Perfection.
Blueberry Cobbler Bread
This tender blueberry cobbler bread is the best way to take a favorite blueberry dessert on the go. It’s a sweet quick bread recipe filled with blueberry puree and topped with a crumble cobbler topping.
Blueberry Mousse Cheesecake
Looking for an impressive and easy dessert to make for a special occasion (or any occasion)? Look no further than this rich and creamy cheesecake recipe topped with blueberry mousse and plump fresh blueberries.
Blueberry Muffin Cake
I love this blueberry muffin cake because it’s exactly what the name suggests: a soft blueberry muffin in the form of a light, fluffy cake! This dessert is loaded with blueberries, complete with a crunchy streusel topping.
Blueberries and Cream Muffins
These blueberry muffins have a decadent surprise in the form of a sweet cream cheese filling. The tang of cream cheese combined with the sweetness of blueberries in these fluffy homemade muffins is unreal.
Angel Food Cake with Wine Soaked Berries
Gather your favorite medley of fresh summer berries, because you’re going to want to make this dessert ASAP! This is an easy angel food cake recipe with an adult twist. Wine-soaked berries – need I say more?
Berry Crisp
This bright berry crisp is the ultimate dessert to make during berry season, and it’s just as easy to make with frozen berries at any other time of the year. Perfect to serve with a scoop of ice cream!
Berry Slab Pie
I love making this berry slab pie with any type of berry, but especially fresh juicy blueberries! It’s a simple dessert that’s absolutely popping with summertime flavor.
Glazed Berry Sugar Cookie Bars
These blueberry-filled cookie bars are an easy shortcut to soft home-baked sugar cookies. There’s no need for portioning or rolling out the dough, here. Drizzle them with glaze for extra sweetness!
Overnight Blueberry French Toast Casserole
Have breakfast ready for the oven the night before with this delectable overnight blueberry French toast bake. Each slice is filled with the flavors of cinnamon and blueberries and drizzled with blueberry sauce.
Craving more easy summer recipes? Check out my recipe finder for more tasty ideas! LEGGI TUTTO
in Recipes
Sweet Potato Biscuits
ha scritto per te admin 19 Giugno 2023, 10:00
Real mashed sweet potatoes take these fluffy Sweet Potato Biscuits to a whole new level of tenderness. These easy homemade biscuits are sweet, flaky, and melt-in-your-mouth, perfect with honey butter or pimento cheese!
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Tender and Flaky Sweet Potato Biscuits
If there ever was a must-bake biscuit recipe, I think I’ve found it. And that’s saying something because biscuits are kind of a thing around here. I love my traditional Skillet Biscuits, which always have a place on my table whether it’s weekend brunch or Thanksgiving dinner.
Adding sweet potato to the mix was an unexpected twist I never knew I needed. I traveled to North Carolina not too long ago and Sweet Potato Biscuits were on the menu at a restaurant we visited. They were so great that I knew I needed to recreate them at home. And now they’ve definitely gone into our regular rotation!
This simple biscuit recipe has a subtle, irresistible sweetness from the sweet potatoes and a hint of sugar. They’re perfect all year long, but in the fall time these will be extra delicious with a pinch of pumpkin pie spice!
Why You’ll Love This Biscuit Recipe
These tender sweet potato biscuits are about to change your life. Here’s why:
Easy. These sweet potato biscuits are the easiest to make with only 5 ingredients. Using self-rising flour means there’s no need for additional leavening.
Versatile. Homemade biscuits make the perfect side dish for breakfast, lunch, and dinner! Whip up a batch of soft sweet potato biscuits for the holidays, or any time of the year.
Sweet, cozy flavor. Mashed sweet potato brings a unique, cozy flavor and lovely orange color to buttermilk biscuits. These are perfect for fall baking! You could even spice them up with cinnamon or nutmeg, see further on for easy variations.
What You’ll Need
You can count the ingredients for these sweet potato biscuits on one hand! I outline them below. Be sure to scroll to the recipe card below the post for the full ingredients and recipe details.
Flour and Sugar: For this biscuit recipe, I use self-rising flour and regular granulated sugar. Adding a bit of sugar makes these a little sweeter, and boosts the flavor of the sweet potatoes.
Butter: Make sure to use cold, salted butter. Cutting it into cubes will make it easier to mix with the other biscuit ingredients. I also like to brush the tops of freshly baked sweet potato biscuits with a bit of additional melted butter.
Mashed Sweet Potatoes: You’ll need about two medium-sized fresh sweet potatoes, cooked, cooled, and mashed before your start. See below for preparation notes!
Buttermilk: Like your butter, you’ll want your buttermilk cold from the fridge. If you don’t have buttermilk, it’s easy to make your own.
Preparing the Sweet Potatoes
Before you make your biscuits, you’ll need some mashed sweet potatoes. This is easy to do by boiling them on the stove, roasting the sweet potatoes in the oven, or cooking the sweet potatoes in the microwave. These biscuits are also a great way to use up leftover baked sweet potatoes.
My preferred method is baking the sweet potatoes. Simply scrub your sweet potatoes clean and bake them in the oven at 400ºF for 45-55 minutes, until they’re soft.
Whichever way you go about cooking your sweet potatoes, once they’re done, squeeze them out of their jackets and use a fork to mash them. Make sure that you allow the puree to cool completely before making your biscuits.
How to Make Sweet Potato Biscuits
This recipe makes enough dough to comfortably fit 10 biscuits inside a 12-inch cast iron skillet (see my tips below and the recipe card for notes on other sizes). While your oven preheats to 450ºF, grease your skillet, and then get started on the biscuit dough:
Combine the butter and dry ingredients. Whisk the flour and sugar together, then cut in the cold butter cubes. You can do this using two forks, or a pastry blender. You want the mixture to be crumbly with small pieces of butter throughout.
Add the sweet potatoes. Next, stir buttermilk into the mashed sweet potatoes, then combine this with the dough. Do your best to not overwork the biscuit dough. We want all those small pockets of butter to stay intact for tender, flaky biscuits.
Knead. Now, on a floured surface, fold the dough over itself a few times to create the layers. Then, use your hands to press the dough out into a disc (aim for about 1 ½ inches thick).
Shape the biscuits. Finally, cut out the dough using a round biscuit cutter, and arrange the biscuits inside your greased skillet. It’s fine if the biscuits are touching the pan.
Bake. Pop those babies into your preheated oven. Bake the biscuits for 20-25 minutes, until they’re golden, then take them out, brush the tops with melted butter, and serve.
Tips for The Best Biscuits
If you’re wary of making your own biscuits, I’ve got your back. Once upon a time, I was no stranger to the fear of my homemade biscuits turning out like hockey pucks, too! But I promise, with a bit of practice, this recipe, and some helpful tips below, you’re going to nail it.
Keep your ingredients cold. Cold ingredients, like the butter and buttermilk in this recipe, are essential for the best flaky biscuits. This is why it’s also important to cool your mashed sweet potatoes completely before adding them to the dough.
Don’t overwork the dough. It’s worth repeating, but make sure that you don’t handle the dough too much when mixing and kneading. Overworking activates the gluten in the dough, which leads to dense biscuits.
Don’t twist when cutting the biscuit dough. Twisting the biscuit cutter seals the edges of the biscuits, which prevents them from puffing up. Instead, press the cutter firmly into the dough.
Different skillet sizes: You can make these sweet potato biscuits in a 10-inch skillet, though you’ll have 2 biscuits left over. If you’d like, you can bake the extra two in a smaller baking pan at the same time. Alternatively, bake your biscuits in two 8-inch skillets.
Try adding spices. For an even cozier fall or holiday spin on these sweet potato biscuits, why not try adding cinnamon, nutmeg, or mixed spice to the dough. The spices play off of the sweet potato perfectly!
Common Questions
What’s the secret to light and flaky biscuits? The first key to flaky biscuits is cold ingredients. Keep your ingredients in the fridge until you’re ready to use them, and if you’re baking in a warm kitchen, refrigerate your biscuits before you bake them. Another rule is to not overwork the dough, as this yields a tough, dense biscuit. Can I use canned sweet potato puree? If you’re pressed for time, yes, it’s fine to make these biscuits with canned sweet potato puree. I recommend passing canned puree through a fine mesh sieve to drain any excess water.
What to With Serve Sweet Potato Biscuits
These sweet potato biscuits make wonderful breakfast biscuits, warmed up and spread with a pat of butter. I like to drizzle mine with maple syrup or honey. Of course, old-fashioned biscuits of any kind are a classic side for Southern cooking! Try these ideas:
How to Store and Reheat Leftovers
Store leftover sweet potato biscuits airtight at room temperature for up to 3 days. Reheat these biscuits in the oven for a few minutes, or in the toaster.
Can I Freeze Sweet Potato Biscuits?
Yes! The baked and cooled biscuits can be stored in an airtight container or freezer bag and kept frozen for up to 3 months. Defrost your biscuits in the fridge or at room temperature before reheating and serving.
More Homemade Biscuit Recipes
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Sweet Potato Biscuits
Author: Shelly
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 10 biscuits 1x
Category: Breads
Method: Oven
Cuisine: American
Description
Real sweet potatoes bring delicious tenderness and flavor to homemade Sweet Potato Biscuits! These flaky biscuits are perfect for breakfast or as a side dish.
Ingredients
Scale
1x2x3x
3 cups self-rising flour
2 tablespoons granulated sugar
1/2 cup cold salted butter, cut into small cubes
1 1/2 cups cold cooked and mashed sweet potatoes (about 2 medium sweet potatoes)
3/4 cup cold buttermilk
2 tablespoons salted butter, melted
Instructions
Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with butter (*see tip #1). Set aside.
In a large bowl, whisk together the self-rising flour and sugar. Using a pastry blender or two forks, cut in the cold butter until the mixture is crumbly and the butter is in pea-sized pieces in the mixture. Set aside.
In a small bowl, stir together mashed sweet potatoes and buttermilk. Add this mixture to the flour mixture and stir to combine. The dough shouldn’t be either too sticky or too dry. If it’s too dry add in a splash of buttermilk, or If the dough is very sticky add in a tablespoon more flour (see tip #2). The trick is to not handle the dough too much, as you want the cold butter pieces to remain. This is what will make your biscuits extra flaky.
Transfer the dough to a lightly floured counter and knead by folding the dough over on itself 4 – 5 times. This is what creates layers. Press the dough into a 1 1/2- inch disk.
Using a 3-inch round biscuit cutter dusted with flour (see tip #3), cut out biscuits and arrange them in the cast iron skillet (they will touch in the pan, this is fine). Use all the dough.
Bake biscuits for 20 – 25 minutes, or until golden brown and cooked through.
Remove the pan from the oven and immediately brush with melted butter.
Notes
Tip #1: If you don’t have a 12-inch skillet you can make these in a 10-inch skillet but will have dough left over for 2 biscuits. Or you can use 2 8-inch skillets
Tip #2: Keep all the ingredients cold. This will produce the fluffiest, flakiest biscuits.
Tip #3: Don’t Twist the Biscuit Cutter. Firmly press the cutter down into the dough, but don’t actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
Keywords: sweet potato biscuits, sweet potato biscuit recipe, homemade biscuits
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Easy Lemon Pound Cake
ha scritto per te admin 2 Giugno 2023, 10:00
This Lemon Pound Cake recipe is rich, tangy, and bursting with the flavor of real fresh lemons. Topped with an easy lemon glaze whipped up with limoncello liqueur, this lemon cake is the ultimate summer treat.
If you love this recipe for homemade pound cake with a citrus twist, give my Orange Pound Cake a try, too!
Table of Contents
Moist Lemon Pound Cake With Lemon Glaze
My lemon pound cake is moist and tangy, with all the sweet flavors of a Starbucks lemon loaf, only better. This easy lemon cake recipe is swirled with homemade lemon curd throughout and bursting with the flavor of real lemon zest.
In true pound cake fashion, this cake is rich and dense, yet perfectly balanced with the brightness of the citrus. I top my moist lemon loaf with creamy limoncello glaze. It’s one of my favorite treats to enjoy in the afternoon with coffee or tea, or for dessert (and let’s be honest, sometimes both).
Why You’ll Love This Pound Cake Recipe
If you love lemon desserts as much as I do, prepare to be hooked by this luscious lemon pound cake! Here are just a few reasons to love it:
Homemade lemon curd. This pound cake is swirled with ribbons of my homemade lemon curd recipe throughout a soft, buttery lemon crumb. It’s surprisingly easy to make your own lemon curd from scratch!
Limoncello glaze. I make a super simple lemon glaze for this pound cake by combining powdered sugar with limoncello liqueur. It’s a delicious, adult twist with loads of sweet, lemony flavor. Of course, you can opt to make a lemon glaze sans alcohol if you prefer.
Perfect for brunch or dessert. This pound cake is versatile enough to make for a light afternoon treat, a sweet addition at brunch, or an easy dessert to take along to any occasion.
Why Is It Called Pound Cake?
Pound Cake dates back to the early 1700s and it’s named after how the recipe was originally made: with one pound each of flour, butter, sugar, and eggs. Traditionally, pound cakes are baked in either a loaf pan, like in this recipe, or in a bundt pan, like my 7UP Pound Cake.
People sometimes confuse pound cake with sponge cake. And it’s true, both recipes have many ingredients in common. One main difference is that sponge cakes call for whipping the eggs in the recipe separately, resulting in the cake’s “spongy” texture.
What You’ll Need
I buck tradition with this lemon pound cake recipe. Rather than add a full pound of each ingredient, I’ve adapted things a little, with awesome results (if I do say so myself). Below is a short overview of the ingredients you’ll need, with the full recipe details available in the recipe card.
Eggs: For structure and richness in the cake.
Milk: You can use whole milk or 2% milk in this recipe, either one is fine.
Sugar: For the most consistent results, use regular granulated sugar.
Lemon Zest: Fresh lemon zest is a must! You’ll get the best flavor from lemons when they’re in season.
Vanilla: Skip using imitation vanilla and use real vanilla extract. The flavor is so much better!
Oil: I add liquid coconut oil to my cake batter, though another type of oil, like vegetable oil, will also work. Adding oil in place of butter yields a lighter, more tender cake crumb.
Baking Powder and Salt: For leavening and to balance the sweetness.
Flour: I recommend using all-purpose flour.
Lemon Curd: I use my recipe for easy Homemade Lemon Curd and swirl it all throughout the pound cake. So dreamy! If you’re pressed for time, you can also use your favorite brand of store-bought lemon curd.
Powdered Sugar: You’ll whip together an easy glaze using powdered sugar, also called confectioner’s sugar, combined with lemon liqueur.
Limoncello: This is an Italian lemon liqueur made from lemon zest and sugar with a sweet, intense lemon flavor. You’ll find Limoncello in most liquor stores throughout the US. If you don’t have it or aren’t a fan, use a bit of fresh lemon juice and/or zest instead to amp up the lemon flavor in the glaze.
How to Make Lemon Pound Cake
While the oven preheats to 350ºF, grease and line your loaf pan. I recommend lining it with a piece of parchment paper cut to fit into the bottom of the pan, long enough so that the edges hang over each end. This makes it easy to lift the pound cake from the pan once it’s baked. Next, you’ll whip up the easy lemon pound cake batter:
Combine the Ingredients: First, whisk together the eggs, milk, sugar, lemon zest, and vanilla into a smooth batter. Next, stream in the coconut oil while continuing to whisk, followed by the baking powder and salt. Lastly, stir in your flour. It’s fine if your batter looks a bit lumpy, be careful that you don’t overmix!
Fill the Pan: Add about 3/4 of the cake batter to your prepared pan, drizzle the top with half of your lemon curd, and then add the remaining batter and another drizzle of curd. Take care that the curd doesn’t touch the edges of the pan, as the sugar will burn if it bakes against the hot sides.
Swirl and Bake: Use a butter knife to swirl the lemon curd lightly through the batter. Bake your lemon pound cake at 350ºF for 50-55 minutes, then leave it to cool in the pan for 10 minutes. Afterward, lift the cake out of the pan and place it on a wire rack.
Prepare the Glaze: Make a quick lemon glaze by combining powdered sugar with a couple of spoonfuls of limoncello. Whisk until you reach a smooth consistency.
Glaze and Cool: Finally, pour the glaze over the pound cake while the cake is still slightly warm. Let the cake finish cooling before slicing and serving. See below for some of my favorite serving ideas.
Tips for the Best Pound Cake
Follow these final tips for the best homemade lemon pound cake:
You can make this pound cake in a bundt pan. Be sure to generously grease and flour the pan so that your lemon bundt cake pops out easily.
Use fresh lemon juice. I’m talking freshly squeezed. Don’t use bottled lemon juice as the flavor just won’t be the same. And while you’re at it, don’t skip the lemon zest!
Keep the curd away from the edges of the pan. I mention it earlier, but try your best to not let the lemon curd touch the sides of the pan when you’re swirling it in. This way the sugars won’t burn.
If the lemon glaze for your pound cake is too thin, whisk in additional powdered sugar a little at a time to thicken it. If it’s too thick, add more Limoncello to get it to a pourable consistency.
Pound cake is meant to be a little dense. However, it shouldn’t be dry or heavy. If your pound cake is dry, this could be the result of overbaking, or because you added too much flour.
On that note, make sure to measure the ingredients correctly. If you don’t have a kitchen scale, I recommend the spoon-and-sweep method where you spoon ingredients like flour into your measuring cup and use the back of a knife to level it off.
Variation Ideas
Looking to change things up with your lemon pound cake? Try these easy recipe variations:
Substitute the Lemon Curd: If you’re looking to substitute the lemon curd in this recipe, try lemon pie filling or lemon marmalade instead.
Different Fruit Preserves: You can also replace the lemon filling altogether with fruit jam or preserves like strawberry jam, or raspberry jam for a lemon raspberry cake.
Add Berries: For even more summery vibes, add fresh seasonal blueberries for an easy lemon blueberry pound cake. Tossing your berries in flour before folding them into the batter will help to keep them from settling at the bottom of the cake.
Add Poppy Seeds: Stir in poppy seeds for a variation of my Lemon Poppy Seed Pound Cake.
Skip the Glaze: If you’d prefer to leave your pound cake unglazed, you can always dust the top with powdered sugar instead.
Serving Suggestions
This is a fun and easy cake recipe to make for brunch or as a light dessert. We’ll enjoy a slice of zesty lemon pound cake in the summertime with a scoop of vanilla ice cream. So delicious! I’ll even double up on the fruity flavors with a drizzle of Strawberry Syrup. It’s the perfect summer dessert to bring to Fourth of July BBQs and picnics.
Serve your lemon pound cake for Easter brunch alongside other homemade treats like Cinnamon Rolls and Hot Cross Buns. Or, do as I do, and simply tuck into a slice while passing through the kitchen. It’s really the best dessert for any occasion!
How to Store Lemon Pound Cake
Keep your lemon pound cake airtight at room temperature for up to 4 days. Pound cake has a tendency to dry out when stored in the fridge.
Can I Freeze Pound Cake?
Yes, once the glazed cake is completely cooled, wrap your pound cake tightly in plastic wrap, plus a layer of foil. You can freeze this cake whole or in easy grab-and-go slices. Freeze it for up to 3 months, and defrost the cake at room temperature before serving.
More Lemon Desserts to Try
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Lemon Pound Cake
Author: Shelly
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Cake
Method: Oven
Cuisine: American
Description
This fluffy Lemon Pound Cake recipe is filled with fresh lemon flavor and ribbons of tangy lemon curd. Topped with a sweet lemon glaze made with limoncello liqueur!
Ingredients
Scale
1x2x3x
2 large eggs
3/4 cup milk
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 cup coconut oil, in liquid state
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 3/4 cups all-purpose flour
1/2 cup lemon curd
Limoncello Glaze
1 cup powdered sugar
3 tablespoons Limoncello (or fresh lemon juice)
Instructions
Lemon Pound Cake: Preheat your oven to 350°F/175°C
Spray a 9×5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside.
In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
Slowly stream in the coconut oil, whisking consistently until combined.
Add in the baking powder and salt and whisk until combined.
Finally stir in the flour until just incorporated. The batter will be slightly lumpy.
Spread 3/4 of the batter into the prepared pan. Drizzle 1/2 of the lemon curd on top of the batter, keeping it away from the edges.. Top with the remaining batter and then the remaining curd, also being careful not to let the curd touch the edges of the pan. The curd will burn if it’s exposed to the edge of the pan.
Using a butter knife swirl the curd into the batter.
Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
Limoncello Glaze: To prepare the glaze whisk the powdered sugar and Limoncello together until smooth. Pour this on your warm cake.
Allow the glaze to set before slicing.
Keywords: lemon pound cake, lemon pound cake recipe, lemon cake recipe
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7UP Biscuits
ha scritto per te admin 24 Ottobre 2022, 12:35
These buttery homemade 7UP Biscuits only need 4 ingredients! Made with Bisquick and the delicious tanginess of sour cream, these tender biscuits are a delicious and easy side to serve warm from the oven, smothered in butter or jam.
If you don’t have 7UP try my Butter Swim Biscuit Recipe.
Table of Contents
Tender Homemade 7UP Biscuits
We may or may not be slightly obsessed with biscuits in this household. From my all-time best Skillet Biscuits to insanely light and fluffy Angel Biscuits, to these savory Cheddar Bay Biscuits, there are a few biscuit recipes floating around this blog. I love them all and make them often.
The latest recipe to hit my weekly rotation is this one for the most incredible 7UP biscuits! Light, fluffy, airy, tender, moist – insert appropriate adjective for AWESOME – plus, a hint of sweetness. All of the above describes these scrumptious 7UP biscuits. One whiff of these as they came out of the oven and I knew I was in for something special. Serve these biscuits warm and buttered up after they’re baked, drench them with stews and chilis, or turn them into your favorite recipe for biscuits and gravy. Any way you slice them, you won’t be disappointed!
Why Use 7UP in Biscuits?
Because it’s carbonated, 7UP takes the place of other leavening agents in baking. Instead of baking soda or baking powder, the carbonation in the soda helps these biscuits rise and puff up as they bake. The result is a biscuit with a delicious fine crumb and moist, light texture!
To see 7UP in action in another easy baking idea, check out my recipe for 7UP Cake.
Recipe Ingredients
These are basically 3-ingredient biscuits, with the addition of 7UP to get them nice and fluffy! Below is an overview of the ingredients, and be sure to have a little scroll down to the recipe card for the full amounts:
Bisquick: Yes, these are Bisquick biscuits! If you’ve never baked with Bisquick before, this is sort of the biscuit equivalent of a boxed cake mix. It’s a “shortcut ingredient,” made from a blend of flour, salt, leavening, and fat. If you don’t have it handy, you can make your own! See the tips section below for more details.Sour Cream: This recipe brings sour cream into the mix for added moisture and tang. 7UP: Even though these are called 7UP biscuits, this recipe will work with Sprite or any other clear, highly carbonated soda. Butter: These biscuits are baked in a pool of butter. You read that right! They’re sort of halfway to a swim biscuit, and by the time the dough bakes up you’re left with an exceptionally buttery, flaky texture.
How to Make 7Up Biscuits
It doesn’t take long to have a batch of these 7UP biscuits on the table. Just one more reason to love ‘em! The recipe comes together in a flash:
Combine the Ingredients: To make your biscuit dough, combine Bisquick with sour cream and 7UP in a large bowl. Give it a mix until the ingredients are just combined.
Cut Out the Dough: Give a clean, flat work surface a light dusting with more Bisquick. Next, press the biscuit dough out to about a half-inch in thickness. Use a biscuit cutter or a knife to cut 8 biscuits from the dough.
Prepare the Pan: Dump a bit of melted butter into a 9×9-inch baking pan. Arrange the biscuits in a single layer right on top of the butter.
Bake: Pop those buttery beauties into a 450ºF oven for about 10 minutes or so, until they’re golden. Right as you take them out, brush the biscuits with more melted butter. Voilà! Serve them warm and prepare to swoon. See below for easy serving suggestions!
Tips for the Best Biscuits
This recipe is awesome mainly because it’s so darn easy! Here are some extra tips to ensure that your biscuits will turn out the picture of perfection:
Swap Out the Soda: If you don’t have 7UP in the fridge, you’re welcome to use any clear soda for this recipe. Sprite will also do the trick!If You Don’t Have Bisquick: Don’t panic. Make your own with an easy mix of pantry staples! Sift together 2 cups of all-purpose flour with 3 teaspoons baking powder, and ½ teaspoon kosher salt. Cut in 2 tablespoons of room temperature butter or shortening, making sure the flour is well coated. Tada! Homemade bisquick, no sweat.
Serving Suggestions
Breakfast, brunch, lunch, or dinner, these 7UP biscuits make the best stand-alone treat or easy side dish. Freshly baked from the oven, you can’t beat a tender 7UP biscuit smothered in butter or jam, or drizzled with honey. Next to a cup of coffee, it’s my breakfast of dreams!
As a simple side dish, pair your biscuits with any of the following dinner ideas:
You can also use these biscuits in all your favorite biscuit-centric recipes! Transform your 7UP biscuits into biscuits and gravy, make them into breakfast sandwiches, or fill them with ingredients like chicken parm or cheeseburger fixings for easy biscuit sliders.
How to Store
These 7UP biscuits will keep at room temperature for up to 2 days. Seal them inside a resealable bag or airitight container on the countertop so that they maintain the most freshness. Biscuits can also be kept in the fridge for an extra day or two, though the texture won’t be quite as crisp and fluffy. However, something tells me you won’t have any issues finishing a batch of these biscuits before then!
You can also freeze your biscuits airtight for up to 30 days. Thaw them at room temperature before serving, and see below for reheating tips.
The Best Way to Reheat Biscuits
The best way to reheat homemade biscuits is to pop them back into the oven! Line a baking sheet with parchment paper and place the biscuits onto the sheet and into the oven at 350ºF. Reheat them for about 5 minutes, or until warmed through.
Print
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7UP Biscuits
Author: Shelly
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 biscuits 1x
Category: Side Dish
Method: Oven
Cuisine: American
Description
These buttery homemade 7UP Biscuits only need 4 ingredients! Soft and tender Bisquick biscuits are a delicious and easy side to serve warm from the oven, smothered in butter or jam.
Ingredients
Scale
1x2x3x
2 1/3 cups Bisquick, plus 1 tablespoon to dust countertop
1/2 cup sour cream
1/2 cup 7Up (you can use Sprite as well, see note)
1/4 cup butter, melted
2 tablespoons butter, melted
Instructions
Preheat the oven to 450°F.
In a large bowl, combine 2 1/3 cups of Bisquick, sour cream, and 7UP. Mix until just combined.
Dust a clean countertop with the remaining 1 tablespoon of Bisquick. Transfer dough to the countertop and press out into a 1- inch thick circle. Using a 3- inch round biscuit cutter (or knife), cut the dough into 8 biscuits.
Pour 1/4 cup melted butter into the bottom of a 9×9 pan. Place biscuits into the pan directly into the melted butter.
Bake for 10 minutes, or until golden brown. Brush with the remaining 2 tablespoons of melted butter.
Serve warm.
Notes
You can use any clear soda for this recipe.
Keywords: biscuits with 7up, bisquick biscuit recipe, homemade biscuits
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The Best Pumpkin Recipes for Fall
ha scritto per te admin 25 Settembre 2022, 16:04
Embrace the flavors of the season with the Best Pumpkin Recipes for Fall! I’m sharing some of my favorite pumpkin treats, from pumpkin cakes and cookies to pumpkin bread, and more. All easy to make and brimming with the festive flavors of warm, savory-spiced pumpkin!
Pumpkin Dump Cake
Table of Contents
Bring On The Fall Vibes with These Cozy Pumpkin Recipes
Who else has waited all year for pumpkin season? Because, same. For pumpkin lovers like yours truly, I consider fall our Superbowl.
With the most pumpkin-full time of the year rolling around soon enough, today I’m sharing my favorite treats featuring the fall season’s star ingredient.
I’m dishing some of my all-time best pumpkin recipes. From cozy pumpkin cookies to pumpkin loaves, muffins, and even a pumpkin cake or two for good measure. Get ready for your kitchen to smell like a sweet and toasty pumpkin spice dream!
What Makes These Recipes the Best?
Everyone loves a good pumpkin recipe, but what makes these ones better than good? These pumpkin baking ideas are:
Easy. As always, it’s my mission to share the best baking recipes that any home baker can whip up when a craving hits! These pumpkin recipes are easy AND delicious.Full of pumpkin flavor. Warm and cozy, sweet and spicy – my pumpkin recipes don’t fall short on all the classic flavors we know and love. Perfect for the season. Fall means the festive season is just around the corner! I’m sharing goodies that are great for everyday baking, but also just as perfect for sharing with friends and family come the holidays.
Tips for Cooking with Pumpkin
Some added guidance when turning pumpkin into the best fall treats:
You Can Use Canned or Homemade – Sort Of. Most pumpkin recipes will turn out just as great with fresh pumpkin puree made from scratch as they would with canned pumpkin. However, the flavor and texture of fresh pumpkin can vary, so that’s something to keep in mind when baking. Pumpkin pies, for example, usually come out the best when made with trusty, canned pumpkin.Speaking of Canned Pumpkin… Pumpkin puree in a can isn’t the same as canned pumpkin pie filling. If your recipe calls for canned pumpkin, make sure you’re using the right ingredient!Swapping Pumpkin for Eggs, Oil, or Butter: You can swap 1/4 cup pumpkin puree for one egg in most baking recipes. You can also substitute pumpkin puree tablespoon for tablespoon in place of oil/butter.Bake Thoroughly. Because pumpkin is so moist, it’s important to keep an eye on the baked goods while they’re in the oven, and after they come out. Make sure the centers aren’t still raw/gummy after baking.Pumpkin Puree Substitutes: Run out of pumpkin puree? Or maybe you forgot to add it to your shopping list, or you’re just after something different. Good alternatives to pumpkin are mashed/pureed sweet potatoes, canned yams, or butternut squash. These can be substituted 1:1 for pumpkin puree in most recipes!
14 Recipes You Have to Try
Have your pumpkin puree at the ready for these festive recipes that are perfect for fall baking!
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Pumpkin Cookies
Let’s start with a true classic: rich and tender, delicious and spiced pumpkin cookies. I’ve frosted these with a decadent melt-in-your-mouth brown sugar icing. A bite out of one of these is the definition of bliss!
Pumpkin Chocolate Chip Cookies
A soft and chewy chocolate chip cookie with a fun fall twist. These pumpkin chocolate chip cookies are loaded with rich pumpkin spice flavor, made extra moist and tender thanks to real pumpkin puree.
Perfect Pumpkin Cake with Maple Frosting
Light and fluffy pumpkin cake is layered with the flavors of fall in this easy pumpkin dessert. Filled with buttery frosting enriched with browned butter plus a touch of pure maple syrup.
Pumpkin Apple Muffins
Two autumn favorites come together in these easy pumpkin apple muffins! Soft and pillowy pumpkin muffins are filled with sweet apple chunks and cinnamon spice. This recipe instantly puts everyone in a fall mood!
Salted Honey Chewy Pumpkin Cookies
These chewy pumpkin cookies are just the best, with all their buttery, spicy deliciousness and whatnot. Just TRY to resist having a second or third. Perfect for a Thanksgiving or Halloween cookie platter!
Pumpkin Dump Cake
This pumpkin dump cake might just be one of my all-time favorite fall desserts. I always come back to this moist cake recipe that’s choc full of real pumpkin flavor, prepared with a boxed yellow cake mix and a crunchy, nutty graham cracker topping.
The Best Easy Pumpkin Bread
The perfect quick bread loaf to bake this fall! You’re going to love this classic pumpkin bread recipe as much as I do, I just know it. I can’t think of many people who can resist a soft and tender slice of this pumpkin-spiced loaf.
Easy Pumpkin Blondies
Serve these easy pumpkin blondies at all your fall gatherings and watch them vanish from the plate! This blondies recipe is packed with pumpkin flavor (not to mention, melty white chocolate chips!) and is super simple to make.
Pumpkin Scones
These flaky and moist pumpkin scones are exactly what I’ll be having with my morning coffee all season long. Drizzled with brown sugar icing and so buttery!
Easy Pumpkin Roll
Roll up all the scrumptious flavors of pumpkin and spice into an impressive yet easy dessert. This pumpkin roll is creamy, it’s tender, and just an all-around winner.
Easy Pumpkin Cinnamon Roll Cake
This breakfast dessert starts with a store-bought cake mix and ends with the most incredible pumpkin cinnamon roll cake. This easy cake recipe is a go-to treat for fall mornings, made from moist cake swirled with cinnamon and drizzled with glaze.
Pumpkin Molasses Cookies
If there was ever a recipe to make you feel like a frolic through your local pumpkin patch, this is it! These pumpkin molasses cookies are so soft, sweet, and tender, and taste just like they came from a bakery.
Pumpkin Cheesecake Recipe
Creamy cheesecake with tons of pumpkin flair! My pumpkin cheesecake recipe is the best for fall entertaining as it never fails to wow. The texture is divine and the flavors are a pumpkin lover’s dream come true.
Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
If you love those soft pumpkin cream cheese muffins from Starbucks, wait until you’ve tried this homemade version. This copycat recipe inspired by the classic coffee shop treat tastes a million times better when it’s fresh from the oven!
PIN for later: LEGGI TUTTO
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Butter Swim Biscuits
ha scritto per te admin 17 Agosto 2022, 12:23
Every household needs a great biscuit recipe. Let these heavenly Butter Swim Biscuits be yours! Baked golden in butter, these homemade buttermilk biscuits are soft, flaky and moist with crispy edges.
If you love biscuits, don’t forget to try my Skillet Biscuits recipe. They are an ALL TIME favorite in my house!
Table of Contents
Soft and Buttery Homemade Biscuits
These biscuits are literally swimming in butter. Butter underneath, butter on top, made with buttermilk – all this to say, these homemade biscuits taste DELICIOUS. Soft butter swim biscuits are one of our favorite sides. These buttermilk biscuits are tender and moist beneath a buttery, crisp surface, ready in 30 minutes or less! Sweet enough to spread with jam for breakfast, yet also perfect for soaking up the savory flavors of chilis and stews.
What’s Special About Butter Swim Biscuits?
What is a butter swim biscuit, you ask? These classic biscuits are special in that they’re exceptionally moist, soft, and full of flavor. This is because they’re cooked in butter that steams as the dough bakes, trapping pockets of air inside. Thanks to these air pockets, as the dough cools off, you’re left with a biscuit that’s crazy-light and flaky in texture. I like to think of a butter swim biscuit as a croissant’s hearty, pan-baked, low-maintenance cousin.
Ingredients You’ll Need
You’ll need just six ingredients to make these simple and incredibly tasty butter swim biscuits from scratch. Here’s an overview, with the full details waiting in the recipe card:
Butter: I use salted butter for this recipe for the extra flavor. All Purpose Flour: I use regular all-purpose flour for the most consistent results.Baking Powder: You can’t have light, fluffy biscuits without it!Granulated Sugar: Sugar gives these buttery biscuits just a hint of sweetness.Kosher SaltButtermilk: Buttermilk brings all its glorious sweet-tangy flavor to these butter swim biscuits. You can use store bought buttermilk, or see the tips section later on for an easy substitute.
How to Make the Best Buttermilk Biscuits
This flaky biscuit recipe is SO easy. I can’t wait for you to try it for yourself. Here’s what you need to do:
Melt the Butter: First, you’ll warm up the pan and melt the first butter layer. While you prepare the biscuit batter, place the cubed butter into a 9×9 baking pan and pop the pan in the oven while it preheats. Make sure to check on it every so often, to make sure the butter doesn’t overheat.
Make the Batter: Whisk together the dry ingredients, and then add in the buttermilk. Use a wooden spoon to bring the batter together into a stick dough. Be careful to not over mix!
Assemble the Biscuits: Take your pan with the melted butter out of the oven, and transfer the biscuit dough into the pan over top of the butter. Spread the dough out to the sides using a spatula or the wooden spoon from earlier. Lastly, cover the top of the biscuit dough with additional melted butter – this helps the dough bake up all delicious and golden.
Bake: Before you place the biscuits into the oven, use a knife to cut the unbaked dough into 9 even-sized squares. Finally, you’ll send your butter swim biscuits back for a quick dip in the oven (about 20 minutes or so), until the tops are crisp and golden brown.
Tips for Success
These butter swim biscuits are some of the most fluffy and delicious biscuits I’ve ever tasted. Here are some tips to make sure yours come out just as irresistible:
Don’t Burn the Butter: Not all ovens are the same, so keep an eye on your butter while it’s melting in the baking pan. You don’t want boiling butter, just nicely melted.Serve Warm: These biscuits are best served warm from the oven, or at least warmed back up before serving to really taste the buttery goodness.Use a Different Pan: If you prefer a thicker biscuit, you can bake these in an 8×8 pan. Just follow the recipe as directed and increase the baking time to 20 to 23 minutes instead. See the variations section below for more ways to adapt this recipe!No Buttermilk in the Fridge?: No problem. You can make an easy substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it rest for 5 minutes and voila! Buttermilk in a pinch.
Variation Ideas
Sure, these biscuits are living their best life just as they are. But mixing it up a little never hurts. Here are some variation ideas for butter swim biscuits:
Thicker Biscuits: As mentioned in the section above, making this recipe in an 8×8 baking dish will yield a thicker biscuit. Don’t forget to increase the baking time!Herbed Butter Biscuits: Stir your choice of fresh herbs into the butter before melting and baking. Good options are thyme, rosemary, tarragon, and fennel seeds.Gluten Free Biscuits: These buttermilk biscuits can easily be made gluten free by swapping the regular all-purpose flour for gluten free flours.
Serving Suggestions
If the thought of these butter swim biscuits has you salivating already, just wait until you see them in action. Here are some simple and scrumptious ways to enjoy your butter biscuits:
Serve these at breakfast sliced open and smeared with fruit jam or preserves, or drizzled with maple syrup.Use these biscuits to make extra buttery, mini breakfast sandwiches. Top them with an egg cooked to your liking, along with crispy bacon and melted cheese. Or use these biscuits in place of the Hawaiian rolls in this recipe for Maple Sausage Breakfast Sliders. Send your biscuits swimming again, this time in white sausage gravy, for easy homemade biscuits and gravy.These buttery crisp biscuits are wonderful to serve with hearty soups, stews, chili, and saucy dishes as a way to mop up all the flavor. We love to serve them with Old Fashioned Brunswick Stew, Chunky Beef Chili and Slow Cooker Beef Tips. They’re also just as delicious as a bread side next to Crockpot Mashed Potatoes, Crispy Air Fryer Chicken Tenders, and Air Fryer Asparagus or other roasted veggies as a family-friendly meal. Enjoy these biscuits topped with Apple Cider Caramel Sauce for a sweet and buttery treat.
Storage and Reheating
Leftover butter swim biscuits are easy to keep in the fridge for up to 4 to 5 days. Just place them in an airtight container, and reheat them whenever you’re craving something buttery and delicious (in my case, this is all the time, but I digress).
To reheat the biscuits, pop them back into the oven on low for about 10 minutes until they’re warmed through. Otherwise the microwave can speed things up, just reheat the biscuits on high for 30 seconds or so.
Can I Freeze These?
Yes! To freeze these butter swim biscuits, I like to wrap them individually in foil or plastic wrap, and then place them together into a freezer bag. When stored airtight, they’ll keep frozen for up to 2 months. Thaw the butter biscuits in the fridge overnight or on the countertop for a bit before reheating and serving.
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Butter Swim Biscuits
Author: Shelly
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 9 biscuits 1x
Category: Bread
Method: Oven
Cuisine: American
Description
Baked golden in butter, these heavenly Butter Swim Biscuits are soft and moist with crispy edges. The ultimate buttermilk biscuit recipe!
Ingredients
Scale
1x2x3x
1/2 cup salted butter, plus additional melted butter for pouring on top of the batter
2 1/2 cups all purpose flour
4 teaspoons baking powder
4 teaspoons granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
Instructions
Place butter in a 9×9 pan. Turn the oven to preheat to 450°F. Place the pan in the oven as it preheats allowing the butter to melt and the pan to heat up.
In a large bowl whisk together the flour, baking powder, sugar, and salt.
Add in the buttermilk and using a wooden spoon, stir together to combine. A sticky dough will form.
Remove the pan from the oven when the butter has melted and spread the dough on top of the melted butter in the pan. Use the spoon or a spatula to evenly spread the dough out to the sides of the pan. Cover the top of the batter with additional melted butter, this helps the top bake up golden.
Using a knife cut the raw dough into 9 biscuits before baking. Place the pan back in the oven and bake for 18 – 20 minutes until golden brown.
Notes
Best served warm.
You can also bake these in an 8×8 pan for a thicker biscuit. Follow the instructions as written but increase the bake time to 20 – 23 minutes.
Keywords: buttermilk biscuits, butter biscuits, homemade buttermilk biscuits
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ha scritto per te admin 6 Ottobre 2021, 10:00

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ENGLISH LANGUAGE