Tag Archives: bread

5-Ingredient Homemade Bisquick Mix

Yield: approximately 40 oz. (same as 1 box Bisquick)


7 1/2 cups all-purpose flour
1 cup vegetable shortening, cut into cubes or spoonfuls
4 tablespoons baking powder
2 tablespoons sugar, optional
1 tablespoon salt


In a large bowl, combine flour, baking powder, sugar (if using) and salt, and toss together.

Drop shortening into dry ingredients and use a pastry cutter to cut it in.

Continue using your pastry cutter (or two forks) to blend mixture together until it resembles small pebbles.

Note: you could combine everything together in the food processor if you want.

Transfer mixture to an air-tight container and store, refrigerated, for up to 3 months.


Diner Style Biscuits

About 12 biscuits.


2 cups all-purpose flour
2 1/2 tsp baking powder
dash of salt
5 Tbsp cold butter, cut into slices
1/2 cup cream
1/4 cup milk
2 1/2 Tbsp sugar


Mix together the flour, baking powder and salt in a medium size mixing bowl. Using a pastry blender, add the butter and cut into the flour mixture until it resembles a coarse meal. It’s okay if you have small chunks of butter, that’s what you want. Cover and chill for at least 10 minutes.

Once chilled, add the cream and sugar and mix until just combined. Place dough on a lightly floured surface and knead about 4 times. To roll them out, use a rolling pin and roll out to about the size of a 9×5-inch rectangle. Then fold the dough vertically in thirds. You should have a thin, tall rectangle of dough. Roll dough back out to a 9×5-inch rectangle and then fold again crosswise into thirds. Then, roll the dough out to about 3/4 to 1-inch thickness. Using a small circular cutter (or 1/3measuring cup dusted with flour) cut out biscuits.

Preheat oven to 400 degrees F. and lightly grease a baking sheet with non-stick cooking spray. Place biscuits about an inch apart on the baking sheet and bake for 10 to 12 minutes or until they’ve puffed up and are golden brown. Serve immediately and enjoy.

Cook’s Note:

Fluffy Biscuit Tip: Want those amazing buttery layers pictured above? Fold the dough. Fold it over and over again. When you think you’ve folded it too much, fold it once more. This will result in mile-high biscuits with a ton of flakey, delicious layers.

Cinnamon Fritters

Serves 4-6


1 3/4 cups all-purpose flour
1/2 cup milk
1/3 cup sugar
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
powdered sugar, garnish
vegetable oil, for frying


Heat 2-3 inches of oil in a large skillet or Dutch oven until it reaches 365 F.

Note: make sure there’s at least 3 inches of space between the top of the oil and the top of the pot.

Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together.

In a small bowl, whisk together the milk, egg and melted butter until incorporated, then pour it into the flour mixture.

Stir everything until just combined.

Use a spoon to drop heaping amounts of batter into the hot oil and fry (4-6 at a time), flipping occasionally, until golden brown on all sides. Around 3 minutes.

Remove fritters with a slotted spoon and transfer to a paper towel-lined plate to drain, then dust liberally with powdered sugar.

Cheesy Garlic Bread

Servings 6


1 cup butter
2 tablespoons garlic powder
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 sub rolls, split in half
2 cups mozzarella cheese, shredded


Preheat the broiler and cover a baking sheet with aluminum foil (use two if the sub rolls are very large).

Combine the butter, garlic powder, dried parsley, salt and pepper in a small bowl. Mix well to ensure all ingredients are incorporated.

Spread butter generously onto each halved sub roll. As the rolls are buttered, place them on the baking sheet.

Place the sub rolls about six inches under the broiler. Broil for just one or two minutes, until rolls are well-toasted but not burnt.

Remove sub rolls and sprinkle each generously with mozzarella cheese.

Place sub rolls back under the broiler and broil for one to two minutes, just until the cheese is melted and starting to brown.

Remove sub rolls from the broiler and allow to sit for a few minutes before slicing and serving.

Cheesy Parmesan Chicken Garlic Bread

Servings 12


3 chicken breasts
1 teaspoon olive oil
1 cup marinara sauce
4 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese
1/2 stick butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 tube store-bought crescent rolls
2 tablespoons parsley, chopped
Salt and pepper


Preheat the oven to 350 degrees F.

Season the chicken breasts with salt and pepper on both sides.

Heat the olive oil in a pan, and cook the chicken 5 minutes per side, until golden brown and cooked through.

Chop or shred with forks, and toss with the marinara sauce, mozzarella and half of the Parmesan cheese.

Heat the butter in a pan, and add the garlic. Cook for 30 seconds to 1 minute, until fragrant, then remove from the heat and set aside.

Open the crescent roll tube and unroll. Use a rolling pin to roll out the dough slightly, just enough to even out any lines marking where rolls should be cut.

Pile the chicken mixture in a line down the center of the dough, covering the center third of the dough.

Cut strips about 3 inches wide in the dough on either side, cutting only until just before the filling. Fold the strips over the center, alternating, to form a braid.

Brush the braid liberally with the garlic butter, and season with salt and pepper.

Bake the braid for 20 minutes, or until golden brown. Sprinkle with parsley, slice and serve.


Pull-Apart Cheesy Garlic Bread

Serves 8-10


1 large loaf sourdough bread
1 cup mozzarella cheese, grated
1/2 cup (1 stick) unsalted butter, melted
1/3 cup green onion, finely chopped
3 cloves garlic, minced
2 teaspoons poppy seeds


Preheat oven to 350 F.

Use a sharp, serrated knife to cut bread diagonally in both directions to create small diamonds.

Note: be careful not to cut bread all the way through; cut 3/4 way down the loaf, making sure the bottom is still connected.

In a microwaveable bowl, combine butter, garlic and poppy seeds and microwave at 20-second intervals until melted.

Stir green onion into butter.

Wedge your fingers into the diamond cut-outs in the bread to open them up and drizzle melted butter and green onion down into the cracks.

Fill cracks with shredded mozzarella (it’s ok if some pokes out on top), then wrap loaf in aluminum foil.

Place wrapped loaf in oven and bake for 15 minutes. Carefully unwrap and bake for another 5-10 minutes, or until cheese is melted and bubbly.

Remove from oven and serve immediately.

Blueberry Oatmeal Muffins

(makes 16 muffins)


2 tablespoons butter
1 2/3 cups old fashioned rolled oats
2/3 cup flour
1/2 cup whole-wheat flour
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/4 cup canola oil
2 teaspoons lemon zest
2 large eggs
2 cups frozen blueberries
2 tablespoons flour
cooking spray
2 tablespoons granulated sugar


Preheat the oven to 400F

Melt 2 tablespoons butter in a 10″ skillet over medium heat. Add the oats and cook, stirring frequently until the oats turn a golden brown (about 6 to 8 minutes). Transfer the oats to a food processor and process into a fine meal (about 30 seconds). Place in a large bowl.

Add the flours, sugar, cinnamon, baking powder, baking soda, and salt to the oats and mix well. Make a well in the center of the mixture.

In a separate bowl, combine the buttermilk, canola oil, lemon zest, and eggs. Add to the flour mixture and stir until moist.

Toss the blueberries with the 2 tablespoons flour and fold them into the batter. Grease the cups of a muffin pan with cooking spray and pour the batter evenly among them. Sprinkle the tops evenly with 2 tablespoons granulated sugar. Bake for 20 minutes, or until the muffins spring back when touched lightly in the center. Remove the muffins from the pans immediately and let cool on a wire rack.