Tag: easy baking

Food, Uncategorized

Butter Swim Biscuits

meghanewhite

These biscuits are easy to make and so delicious. This recipe is simple, and no fuss, with wonderful results. Fluffy, buttery, flaky biscuits will come out of your oven after a few simple steps. If you do not normally bake, these biscuits could change that.

Yes, the dough is swimming in butter while they are cooking. All that beautiful butter absorbs into the dough creating the perfect biscuit with a crispy crust. You don’t have to fold or knead the dough. Just combine and voila.

I love the versatility of biscuits. Top them with sausage gravy, or make breakfast sandwiches, or add some butter and honey. Biscuits are great for holidays or any day. Classic biscuits are a winner and this recipe is a home run. Enjoy!

Happy Eating!

This is the day that the LORD has made; we will rejoice and be glad in it. Psalm 118:24

Butter Swim Biscuits 

Yield: 9 biscuits

Ingredients

½ cup butter 

2 ½ cup all purpose flour

4 tsp. baking powder

4 tsp. granulated sugar

1 tsp. salt

1 ¾ cups buttermilk

 

Instructions

  1. Preheat the oven to 450°.
  2. Melt the butter and pour into an 8X8 baking dish.
  3. In a large mixing bowl whisk together flour, baking powder, sugar, and salt. 
  4. Add the buttermilk to the flour mixture and mix until just combined.
  5. Drop the biscuit dough by spoonfuls into the butter filled baking dish.
  6. Carefully spread the dough evenly across the pan.
  7. Use a bench scraper and cut the dough into 9 equal squares.
  8. Bake for 20 to 25 minutes, until golden brown on top.

 

Notes 

  • I recommend spraying the baking dish with cooking spray before you add anything. It is not required, but the biscuits will stick to the pan with no spray.
  • The dough is very sticky. When you add the dough to the baking dish with melted butter it’s easier to drop it into 9 equal piles, then spread it out. 
  • I always bake with salted butter, use unsalted or salted butter. It’s up to you.
  • You can melt the butter right in the baking dish in the microwave.
  • This recipe doubles easily and bakes well. 


Food

Blueberry Muffins

meghanewhite

Who doesn’t want a piece of cake for breakfast? That’s what a muffin is, and that is why I love them. This recipe was given to me many years ago by my mother-in-law. My family loves these moist, delicious muffins that can be customized to any type of muffin you like.

The original recipe uses regular milk but I use buttermilk. It adds to the flavor and texture. Use whatever milk you prefer. I have only made these muffins with regular cow’s milk or buttermilk (made from cow’s milk), so I can’t speak for the various non-dairy milks. I can attest to the effectiveness of the original recipe, and it’s good.

The crumb topping is my addition to these perfect little breads. It’s crunchy and sweet, adding a nice contrast to the softness of the muffin. It’s completely optional, but highly recommended. I usually make half with the topping. Customize the muffins with the fruit of your choice, or keep them plain. Have fun with this recipe.

Happy Eating!

I have set the LORD always before me. Because He is at my right hand, I will not be shaken. Psalm 16:8

Blueberry Muffins

Yield: 12 muffins

Ingredients 

1 egg

1/2 cup buttermilk

1/4 cup vegetable oil

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups flour

1 cup fresh blueberries

Instructions

  1. Preheat oven to 400°, line cupcake pan with paper liners.
  2. In a medium bowl beat the egg with a fork.
  3. Stir in the milk and oil.
  4. Stir in the sugar, baking powder, and salt.
  5. Add the flour and mix until just combined. Don’t over mix.
  6. Fold in the blueberries.
  7. Fill each cupcake liner with the batter.
  8. Bake for 18 to 20 minutes until golden brown. Check after 15 minutes.
  9. Let cool slightly. The muffins are best served warm.

Optional crumb topping:

yield: enough for 6 muffins

Ingredients

4 Tbsp. melted butter

1/3 cup brown sugar

1/2 tsp. cinnamon

2/3 cup plus 1 Tbsp. flour

  1. Melt butter in a small bowl.
  2. Stir in the brown sugar, cinnamon, and flour.
  3. Scoop topping on raw muffin batter before going into the oven.

Notes

Blueberries: Use frozen or fresh. Frozen blueberries will give blue streaks in the batter.

Milk: Regular milk works great, buttermilk is even better.

Fillings: It doesn’t have to be blueberries. Add bananas, chocolate chips, poppy seeds, or your favorite fruit.

Cook time: Every oven is different. Start checking the muffins after 15 minutes. Tops should be golden brown.

Photo credit: Meghan E. White

Christmas, Food

Grinch Cookies

meghanewhite

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That mean ol’ Grinch inspired some really fun cookies. I can’t help but think of watching the classic Christmas cartoon special each year. The book is even better. In honor of the grumpy one you can enjoy this delightful cookie. It’s soft, chewy, and easy to make. The red hot is to represent the Grinch’s heart. You can use heart shaped sprinkles, or even M&M’s. I could not find the heart shaped sprinkles so red hots worked great.

Grinch cookies are a nice way to add something new to your holiday baking. They are delicious and a great conversation piece. These would be fun to make with kids. You could make a whole theme with the cookies, book, and cartoon, or movie. Or just make them to share with your friends and family. Have fun with these adorable cookies.

Happy baking!

“Behold, the Lamb of God who takes away the sin of the world!” John 1:29

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Grinch Cookies

Yield: 40 cookies

Ingredients

2 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup (4 oz.) softened butter

1 1/4 cups granulated sugar

2 eggs

1/2 tablespoon vanilla extract

1/4 tsp almond extract

green food coloring

1/2 cup powdered sugar

cinnamon red hots or heart-shaped sprinkles

Instructions

  1. Preheat oven to 350°. Line baking sheets with parchment.
  2. In a small bowl whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl beat butter and sugar until well combined and creamy. Add eggs one at a time and blend until combined. Add the vanilla and almond extract. Add the green food coloring creating the color you desire. I used 12 drops.
  4. Slowly add the flour mixture to the egg mixture until combined. Don’t over mix.
  5. In a small bowl add the powdered sugar. Roll the cookie dough into 1 inch balls and evenly coat in the powdered sugar. Place on the baking sheet.
  6. Bake for 10 to 12 minutes, until the edges and bottoms are slightly golden brown, and the cookies are crinkled on top.
  7. While the cookies are still hot place a candy at the center and gently press. Let the cookies cool for a few minutes and then transfer to a wire rack to cool completely.

Notes:

  • These cookies puff up while baking.
  • Make sure to place the candies on the cookies immediately after the cookies are out of the oven.
  • Be generous with the powdered sugar to ensure it sticks while baking.

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