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Biscuits 101
Stress free biscuit-making
Recent posts
Pistachio and Lavender Scones
Full disclosure: my version of scones are just biscuits that were cut into triangles instead of circles or squares. These pistachio and lavender scones are a satisfying combination of sweet and savory flavors packed into the same buttery, soft, fluffy layers of biscuit. There are pistachios in the scones and crushed to be sprinkled on…
Lemon Squares
In this next installment of dishes/desserts that I’ve always thought were harder to make than they actually are: lemon squares…or lemon bars or whatever you end up calling them. These are traditionally made with a shortbread crust and a lemon-flavored custard filling dusted with powdered filling to finish. And my recipe keeps things very simple…
Sweet Potato and Black Bean Chili
Sweet potato and black bean chili is a new staple in my kitchen. This dish can be strictly vegan/vegetarian or paired with your favorite meat proteins. It stays good for a full week so it’s perfect for meal prep. You can basically throw all the ingredients in a slow-cooker and forget it. That is, until…
February 2025 Biscuit of the Month
I’m back with another breakdown for this month’s biscuit. I wanted to dedicate the February Biscuit of the Month to simple flavors that I love 💕 – apple, cinnamon, the spices that make breakfast sausage irresistible. And I came up with this: a glazed apple butter biscuit with ginger apple butter and homemade turkey breakfast…
Apple Butter Biscuits
I’ve been putting apple butter on my biscuits for years, but I’d never put it IN the biscuit – until a few days ago. These apple butter biscuits have the sweet and sour apple flavor baked right into the biscuit. Your grocery list Baking and pantry items All-purpose flour Baking powder Kosher salt Granulated…
Slow-Cooker Apple Butter
Apple butter is hands down my favorite biscuit topping. It’s sweet, tangy, and a welcome addition to any piece of toast, biscuit, etc. It’s straightforward – basically just apples, sugar, vinegar, and spices cooked until it breaks down enough to blend into a spread. It has longevity – people in my family have been making…