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    7UP Biscuits

    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.
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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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    No-Bake Energy Bites

    Chocolate peanut butter no-bake Energy Bites take just minutes to prepare for an endlessly customizable, easy snack! Load this protein balls recipe up with your favorite mix-ins. There’s nothing like a healthy snack that tastes like an indulgent treat!

    Table of Contents

    Healthy, No-Bake Energy Bites with Peanut Butter and Chocolate!
    These chocolate peanut butter protein bites are rich, full of flavor, and super-sustaining. Pop one of these when your stomach starts rumbling. Instant satisfaction to carry you through a daily lull! Even better, these easy no-bake energy bites happen to be L-O-A-D-E-D with healthy ingredients. My kids love these just as much (if not more than) chocolate chip cookies. I didn’t know that was possible, but these don’t last long in my house. And knowing they are packed with nutrient-rich ingredients I don’t mind.
    Inspired by my Healthy Banana Oatmeal Cookies, I set out to make a healthy snack that also feels like it’s indulging my sweet side. So, along with the oats and seeds, out came the jar of peanut butter and a bag of chocolate chips. A little sweet along with the healthy stuff is my kind of snack. Great for an on the go breakfast, an after school snack, or anytime in between.
    Are Energy Bites Good for You?
    You may know energy bites by their other names: protein balls, energy balls, or even bliss balls. This recipe is obviously blissful. But energy bites are also good for you! It always comes down to the ingredients you use to make them.
    This energy balls recipe is filled with wholesome oats for fiber, protein-rich peanut butter, plus nutritious superfoods like flax and chia, among other vitamins and nutrients. They’re the ultimate guilt-free, energy-boosting bite to take along on busy days.

    The Ingredients You’ll Need
    I’ve rounded up everything you’ll need to make these fun, filling energy bites. Don’t forget to scroll down to the recipe card for the full details:
    Oats: I recommend old-fashioned oats when making energy bites. Oats lend structure and (more importantly) give off some serious oatmeal cookie vibes!Peanut Butter: Creamy peanut butter helps to bind the ingredients together. Not to mention it also adds protein and scrumptious flavor! You could also use another type of nut butter in place of peanut butter, like cashew or almond butter.Honey: Honey acts as a natural sweetener. Pure maple syrup or agave are also good options to make these chocolate peanut butter energy balls into “vegan truffles”.Vanilla: Pure vanilla extract is best.Shredded Coconut: For added texture. Feel free to omit if coconut isn’t your thing.Flax Seed Meal & Chia Seeds: Get in your heart-healthy omega-3s! Both flax seeds and chia seeds are added sources of protein, fiber, and nutrients.Mini Chocolate Chips: I like the mini kind as I can fit more chips into each energy ball. But regular-sized chocolate chips will also work.
    How to Make Them
    You don’t need any fancy equipment or food processors (or even an oven) to make easy energy bites at home. Just a big bowl and something to mix with. You can even use your hands!

    Combine: Toss all your ingredients in a bowl and give it a good mix. Next, chill the mixture so that it’s less sticky and easier to handle.

    Shape: After about a half hour in the fridge, the mixture should be good to go! I like to use a small cookie scoop to portion out the mixture into even-sized balls. You can use your hands to roll and shape them.
    Store: Place the rolled energy bites into an airtight container to keep in the fridge or freezer. See more tips on how to store energy bites in the section further on. 

    Tips, Hacks, and Easy Variations
    This recipe is simple to pull together, leaving plenty of room for easy customizing. Here are my tips for the best energy bites and variations:
    What If I’m Allergic to Nuts?: If you’d like to make this recipe nut allergy-friendly, nut butter can be replaced with a nut-free alternative like sunflower seed butter.Why Is My Batter So Sticky?: If you use natural peanut butter in this recipe, the extra oils can cause the mixture to become overly tacky. I recommend adding extra oats in this case, a little at a time, to help balance out the texture.Choose Your Superfood: The world is your superfood oyster. Try other nourishing add-ins like pumpkin seeds, sunflower seeds, raisins, dried goji berries, and currants.Powdered Supplements: For even more protein, mix in a spoonful of your favorite whey or protein powder. You could also stir collagen powder into your energy bites for a boost of skin hydration!Double Chocolate: To give these peanut butter protein balls even more of a chocolate kick, mix in a tablespoon of cocoa powder (plus dark chocolate chunks!).White Chocolate: Instead of dark or milk chocolate chips, add white chocolate chips. You could even mix in red cranberries for white chocolate cranberry energy bites!Chopped Nuts: Stir in a handful of the nuts of your choice. Crushed peanuts, almonds, pecans, walnuts, hazelnuts, and macadamia nuts are all good options.

    How Do You Store No-Bake Energy Bites?
    These homemade energy bites hold up best when stored airtight in the fridge. They’ll keep for up to 1 week for an easy anytime snack. Alternatively, you can freeze them! See below.
    Can I Freeze This Recipe?
    These energy balls will stay fresh for up to 1 month in the freezer. Store them in a freezer bag or seal them in a container and you’ll have endless energy boosts at your fingertips, whenever you’d like to thaw them. They thaw out pretty quickly in the fridge, or in a ziplock bag inside your purse for on-the-go, healthy snacking!
    Print

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    No-Bake Energy Bites

    Author: Shelly

    Prep Time: 5 minutes

    Chilling Time: 30 minutes

    Total Time: 35 minutes

    Yield: 36 bites 1x

    Category: Snack

    Method: No-bake

    Cuisine: American

    Description

    Healthy No-Bake Energy Bites take just minutes to prepare! This recipe for chocolate peanut butter protein balls is easy to customize with your favorite mix-ins, for a healthy snack that tastes like an indulgent treat!

    Ingredients

    Scale
    1x2x3x

    2 cups old-fashioned oats
    1 cup creamy peanut butter
    2/3 cup honey (you can use maple syrup or agave syrup as well)
    2 teaspoons vanilla
    1 1/3 cup shredded coconut
    1 cup flax seed meal
    1 tablespoon chia seeds
    1/2 cup mini chocolate chips

    Instructions

    In a large bowl mix all the ingredients together. Chill the mixture for at least 30 minutes to make the mixture less sticky.
    Use a small (1- tablespoon) sized cookie scoop to portion out the mixture and roll it into balls.
    Store airtight in the refrigerator for up to 7 days, or airtight in the freezer for up to a month for the best freshness.

    Keywords: peanut butter protein balls, no bake protein balls, no bake energy bites

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    The Best Pumpkin Recipes for Fall

    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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    Perfectly Moist Chocolate Muffins

    Moist, chocolatey and delicious – these easy chocolate muffins are sure to become a favorite with all your friends and family. The perfect breakfast or snack, this recipe is better than the bakery!
    Love chocolate? You HAVE to try my Ridiculous Chocolate Cake. It’s everyone’s favorite!

    Table of Contents

     What’s the Secret to Moist Chocolate Muffins? 
    Big, rich, moist double chocolate muffins, like the kind you see at the bakeries are really easy to make at home. The are a decadent treat with a cup of coffee or milk in the morning, or even rich enough to be enjoyed as a dessert. I use a combination of whole milk and full fat sour cream in this recipe, along with oil to really make these the most moist muffins ever. Also I share some tips and tricks below that really make this chocolate muffin recipe the best!

    What You’ll Need To Make Chocolate Muffins:
    All purpose flourUnsweetened cocoa powderBaking sodaKosher saltGranulated sugar. I have made these muffins with light brown sugar as well. I haven’t noticed a difference in taste, but the texture is a bit heavier. Whole milkOptional – instant coffee granulesSour cream. If you don’t have sour cream you can use buttermilk as a substitute. But don’t use buttermilk as a sub for the whole milk! You could also use plain Greek Yogurt as well. Large eggsVanilla extract Vegetable oil or Canola oil. You could use melted butter in place of the oil, but this can end with a slightly drier texture, in that butter has water content and oil does not. In the baking, the water will absorb and evaporate, taking moisture along with it. Semi-sweet chocolate chips. You could even use chocolate chunks, chopped chocolate, or mini chocolate chips.

     How to Make Chocolate Muffins 
    Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Set aside.In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.Serve warm or at room temperature.
    Equipment You Will Need:
    Muffin tin. I use a standard sized muffin tin for this recipe that yields 16 muffins. You can bake jumbo muffins using this recipe if you prefer. You will need to increase the bake time to 25 – 30 minutes. You can also make mini muffins suing this recipe. Just line the pan with mini muffin liners and bake for 10 minutes. Large cookie scoop. I find that using a cookie or ice cream scoop to portion out the dough makes filling cupcake liners very easy!Good Chocolate. I love my Callebaut chocolate chips, and they are perfect in this recipe. Cupcake Liners. I love these parchment paper liners that I get on Amazon. If you prefer not to use liners, make sure you are coating the muffin cups in the pan with nonstick spray. 

    Tips For Success
    Use room temperature ingredients! These muffins work best if baked with all room temperature ingredients. The bake time will be more exact, as well as they will raise and create even domes if all the ingredients are the same temperature.Don’t over mix. The key to this recipe, as with most baking recipes is don’t over-mix the batter.To create the most tender muffins you don’t want too much gluten to form creating chewy, gummy, and tough muffins. Think about the texture of a muffin: you want a very moist crumb. Don’t over mix!You can add coffee granules for a deeper chocolate flavor. You see with a lot of chocolate cake recipes the use of coffee. And it’s an option here! You shouldn’t really be able to taste the coffee, it will just enhance the flavor of the chocolate. When I use coffee in this recipe I stir it into the milk and dissolve it, before mixing the wet ingredients.  If you are looking to really amp up the chocolate in this recipe use dark or dutch process cocoa powder for a more intense chocolate base. And of course, don’t over-bake these. When the tops are just set, they will be done baking. You can insert a toothpick in the center to check. A few moist crumbs should stick to the toothpick. The longer you leave them in the oven after that, the drier they will get. How To Make Muffins Less Dry? This is a common problem with chocolate muffins especially and it’s an easy fix! Make sure to measure your cocoa powder and flour properly, using the spoon and sweep method. Also like I said before don’t over bake!

    How to Store Them
    These muffins are great if stored at room temperature in an airtight container for up to 3 days. You can also freeze them in an airtight container in the freezer for up to 30 days for best freshness. 
    More Muffin Recipes to Try:

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    Perfectly Moist Chocolate Muffins

    Author: Shelly

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Total Time: 30 minutes

    Yield: Yield: 16 standard sized muffins

    Category: Muffins

    Method: Oven

    Cuisine: Breakfast

    Description

    These Perfectly Moist Chocolate Muffins are the perfect sweet treat with coffee!!

    Ingredients

    Scale
    1x2x3x

    1 3/4 cup all purpose flour
    2/3 cup unsweetened cocoa powder
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1 cup granulated sugar
    1/2 cup whole milk, room temperature
    Optional – 1 tablespoon instant coffee granules *see note
    3/4 cup sour cream, room temperature
    2 large eggs, room temperature
    2 teaspoons vanilla extract 
    1/2 cup vegetable oil
    2 cups semi-sweet chocolate chips

    Instructions

    Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
    In a large bowl whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
    In a medium bowl whisk together the milk, sour cream, eggs, vanilla, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Add in most of the chocolate chips, reserving a handful to press into the top of the batter before baking, and stir to combine.
    Using a large cookie scoop (1/4 cup) fill the muffin tins almost to the top. Bake for 18 – 20 minutes until the centers are set.
    Allow the muffins to cool in the pan for 5 minutes and then transfer to a wire rack.
    Serve warm or at room temperature.

    Notes

    *Instant coffee in this recipe will enhance the chocolate flavor. If using, dissolve the granules into the milk before mixing the wet ingredients together. 
    Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days

    Keywords: cookies and cups, chocolate muffins, muffin recipe

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    Butter Swim Biscuits

    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.
    More Easy Bread Recipes

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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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    Baking School In-Depth: Layered Texas Sheet Cake

    For this month’s lesson, we’re bringing you all the same content with an exciting new name: Baking School In-Depth! And what better place to start than with a new take on a Southern classic, the Texas sheet cake. Although it’s unclear whether the cake was named after the Lone Star State because of a recipe […] LEGGI TUTTO

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    Old Fashioned Sweet Rice Fritters

    These Rice Fritters, aka Sweet Calas, are a southern fried doughnut famous in New Orleans. Crispy on the outside, soft and tender on the inside, coated with powdered sugar!

    This recipe was developed in partnership with my friends at Imperial Sugar. CLICK HERE FOR THE FULL RECIPE.
    Sweet Rice Fritters Are A Classic Creole Recipe
    Rice Fritters are a classic southern recipe. The sweet yeast batter is mixed with mashed rice to create a tender fritter-style doughnut that is fried until golden and coated with powdered sugar. Calas used to be a popular street food in New Orleans, much like Zeppole or beignets. 
    Sweet Calas – What To Expect:
    These little rice fritters are crispy on the outside and soft and tender on the inside. The yeast dough is flavorful and airy, while the mashed rice adds texture. Grab a napkin because you’re sure to get powdered sugar all over your shirt!The subtle cinnamon flavor in the batter really makes these little doughnuts unique! You could even add small diced apples into the batter to create a rice apple fritter!Make ahead! Start the batter the night before, and in the morning it will be ready to fry for a special breakfast!

    Ingredients:
    For the full list of ingredients with measurements CLICK HERE
    Cooked rice. You will want to use soft rice, and mash it up well! If using leftover rice, reheat it with a bit of water to steam it. You don’t want the rice to have any “bite”Active Dry Yeast. You can also use Rapid Yeast as well!Warm water Large eggsGranulated sugarKosher saltGround cinnamonAll purpose flourVegetable oil for fryingPowdered sugar for coating
    How To Make Rice Fritters (Step by Step):
    Place the mashed rice into a medium bowl and set aside. Do your best to mash the rice as best you can. The rice adds texture, but you don’t want whole grains of rice in the fritter. 

    2. Sprinkle yeast into warm water and allow it to dissolve, until foamy, 10 – 15 minutes.

    3. Pour the yeast mixture into the mashed rice and stir to combine. Cover the bowl with plastic wrap and place in the refrigerator for 8 hours or overnight. 

    4. Remove the rice mixture from the refrigerator and add in the whisked eggs, sugar, salt, and cinnamon. Stir to combine. Add in the flour and stir until evenly incorporated. 
    5. Cover the bowl with a towel and place in a warm, draft-free place for 1 hour, until the mixture is bubbly and slightly airy. It will increase in size slightly. This isn’t a typical yeast dough. It will be thinner and more “batter-like”. 
    6. Heat oil in a medium Dutch oven, or electric fryer until it reaches 365°F. Drop the fritter batter by the heaping tablespoon into the oil and fry until golden brown, turning once, to brown evenly. Remove the fritters from the oil with a slotted spoon and transfer to a paper towel lined plate or baking sheet to absorb excess oil. Work in batches of 4 – 5 fritters at a time.
    7. Place the powdered sugar in a large zip-top or brown paper bag. Add in half the fritter and shake to coat. Repeat with the remaining fritters.

    Tips:
    I own a small electric fryer, which is what I used for this. It’s a recent purchase that I decided upon after years of HATING the way frying foods made my house smell! It is an inexpensive item that I use on the rare occasions I deep fry anything, and actually plug it in in my garage or out back. It’s an easy little appliance to store (I bought a small 1.1 Liter fryer) and having the ability to fry things outdoors keeps that stale fried smell out of my house! I wish I had purchased this years ago!If you don’t have an electric fryer, use a Dutch Oven or a heavy bottomed pan.Using a small scoop (1.5 tablespoon) makes portioning out the batter MUCH easier! Here’s the one I use.The batter expands a bit while frying, so work in batches! Serve these warm or at room temperature. They are best served the same day they are made.
    How To Store:
    Like I mentioned above, I don’t recommend storing these for any length of time. Like any doughnut, they are best if served the day they are made…and if they’re warm, even better!

    For the FULL RECIPE hop over to Imperial Sugar and print it out! LEGGI TUTTO

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    Easy Homemade French Bread

    Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!
    Love making bread? Try My Homemade Brioche too! It’s SO good!

    The Best French Bread
    When it comes to baking bread, you don’t have to be an experienced baker! Of course I most often make a quick bread, like my famous banana bread, but, recently I decided to switch it up with some Homemade French Bread, and boy am I glad that I did!
    These fresh loaves of chewy French bread are completely addicting. I know the sugar content of the recipe is generally a little higher when I make statements like that, but it holds true here too. The crust/exterior of this homemade baguette is the perfect level of crispy, and the inside is pillowy-soft. Words cannot describe, my friends.
    Making your own French bread sounds like a lot of work, but it’s actually super easy. (And here I’ve been going to the store weekend after weekend!) So, if you’re a first-time bread-maker, no worries. The process is really simple and totally within your grasp!

    What Makes This Recipe Work
    Simplicity is the key to success here. Keeping it simple means less work for you, and more time to do whatever else you need to get done today! This French bread is made with only 6 ingredients, and you can have the bread in and out of the oven and cooling on the counter within a couple of hours. What’s more, you probably already have everything you need for homemade French bread in your pantry, which is always a plus.
    What You’ll Need
    Alright, let’s talk real quick about those 6 ingredients! Here’s what you’re going to need to round up:
    Warm Water: Make sure that the temperature is somewhere between 110°F – 120°F.Sugar: Just regular-old granulated sugar is perfect for this recipe.Yeast: Active dry yeast will help your loaves of bread rise up nice and tall. You can also use Instant Yeast (Rapid Rise Yeast) which will only require one rise, not two!Flour: You can use any kind of bread flour that you like for this French bread. You will use about 6 cups flour in this recipe.Salt: I like to use kosher salt in my bread. One tablespoon of salt might seem like a lot, but it’s really the only flavor addition to the bread and without it it’d be very bland.Canola Oil: You can also use olive oil or vegetable oil as a substitution if needed.
    Do You Have To Use Bread Flour?
    The recipe will work with all purpose flour, but you won’t get that chewy bread texture unless you use bread flour. Bread flour has a higher protein content (usually 11% – 13%). The protein in the flour is what produces lots of gluten, which is what gives you that chewy bread texture. Bread flour can be found in white and whole wheat varieties.
    How to Make French Bread
    Like I mentioned above, making your own French bread is no sweat. And you don’t even need a bread maker to do it! The process breaks down into four basic parts: forming the dough, letting it rise, shaping it into loaves, and baking. Here’s the more detailed description:
    Dissolve the Yeast: Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook attachment (or mixing bowl if doing by hand). Allow the yeast to dissolve and become foamy, approximately 5 minutes.

    Form the Dough: Add in the flour, salt, and oil. Turn the mixer to low and mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8-10 minutes total, until the dough becomes smooth and elastic.
    Let the Dough Rise: Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a draft-free, warm place to rise for 1-2 hours, or doubled in size. My oven has a “proof” setting that works amazingly well for yeast bread recipes. Alternately you can allow the dough to rise slowly overnight in the refrigerator.

    Form the Loaves: Once the dough has risen, sprinkle some flour onto a clean counter and place the dough onto the lightly floured surface. Divide the bread dough in half and roll into a 12-inch long log. No rolling pin needed! You could certainly make more smaller loaves. Just note the bake time will be decreased. Place the dough into a greased or parchment paper lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.

    Preheat the Oven to 375°F: Then, when the dough has risen, use a sharp knife to cut slits into the top of the dough.
    Bake: Bake for 20-25 minutes until the bread is golden brown.
    Getting That Golden Crust
    The best part of French bread? The crispy golden-brown crust of course! A really easy way to ensure that you get a perfectly golden crust on your bread is to use some egg wash. Before you put your bread in the oven, whip together an egg and some water and lightly brush this mixture on top of the loaves. Then bake, and prepare to be excited.
    Tips for Success
    I’ve got a couple more tips to share with you before you get started, if you don’t mind. Here are a couple of other important French-bread-making tricks:
    Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.Do I Need a Stand Mixer? No, you can stir and mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in! Stir the ingredients together with a wooden spoon and then knead on a floured surface with your hands.Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove. Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.

    Ways to Use Your Bread
    You can use/serve French bread in so many ways! These are some of my favorite ideas:
    Make French Bread Pizza: And add your own toppings! This dinner is always a hit with the kiddos. Serve with Soup: Butter up a slice of toasted French bread and dunk it in your favorite soup. Make Garlic Bread: Or homemade cheesy breadsticks… it’s up to you!For Sandwiches: This is probably the number one way we consumer French bread in my house. For Toast: Pile on the honey, butter, and/or jelly and jam!Make Croutons: All you need are a few seasonings and some olive oil and you’re good to go!

    How to Store French Bread
    I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature. You could also wrap it in plastic wrap instead, if you like.
    Can I Freeze This?
    Yes! Store your French bread in the freezer in an airtight container (or a few tight layers of plastic wrap). It should keep for about 3 months this way.
    Here Are Some More Easy Bread Recipes:

    Print

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    Easy Homemade French Bread

    Description:
    Learn how to make bakery-style French Bread from the comfort of your home! This soft homemade bread is SO easy and can be used in so many meals, appetizers, and snacks!

    Ingredients:

    2 1/2 cups warm water (110°F – 120°F)
    2 tablespoons granulated sugar
    2 tablespoons active dry yeast
    6 cups bread flour
    1 tablespoon kosher salt
    2 tablespoons canola oil

    Instructions

    Add the water, sugar, and yeast to the bowl of your stand mixer fitted with the dough hook. Allow the yeast to dissolve and become foamy, approximately 5 minutes.
    Add in the flour, salt, and oil. Turn the mixer to low to mix for 30 seconds to combine the ingredients. Turn the mixer up to medium speed and mix for 8 – 10 minutes total, until the dough becomes smooth and elastic.
    Place the dough into a lightly greased bowl and cover with a towel. Place the bowl in a warm, draft-free place to rise for 1 – 2 hours, or doubled in size.
    Once the dough has risen, place it onto a lightly floured surface. Divide the dough in half and roll into a 12- inch long log. Place the dough into a greased or parchment lined baking sheet (or a french bread pan). Cover with a towel and allow to rise in a warm, draft-free place for an additional 30 minutes, or until doubled in size.
    Preheat the oven to 375°F.
    When the dough has risen use a sharp knife to cut slits into the top of the dough.
    Bake for 20 – 25 minutes until golden brown and when the crust is tapped it sounds hollow.

    Notes:

    Can I Make This Bread Ahead? Yes! In fact, I like to make this bread ahead and reheat it right before serving. To do this, preheat the oven to 375° and bake for 5-7 minutes to lightly toast the outside. This gives the bread a crusty exterior with a soft, warm center.
    How to Know When the Bread is Done: The exterior should be a golden-brown as mentioned above, but also, when the crust is tapped it should sound hollow.
    Do I Need a Stand Mixer? No, you can mix the dough together by hand. It’ll take a while longer, but you’ll get a good workout in!
    Where Should I Let the Dough Rise? In front of a window is a good place, as is near the preheating stove.
    Can I Mix in Some Whole Wheat Flour? Sure. I don’t recommend completely substituting the bread flour with whole wheat flour, but an even mix of the two should turn out well.
    Storage: I usually store this French bread in a tightly-sealed Ziploc bag for a couple of days at room temperature. 

    Keywords:: french baguette, how to make french bread, homemade baguette

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