Rosa’s Biscuits

This recipe is from Bon Appetit and it is amazing! These sweetish biscuits are addictive! I cut the recipe in half since I was just baking for 4. Glad I did because we would have inhaled all 2 dozen if I had not.

1 1/4 c flour
1/3 c sugar
1 1/4 tsp baking powder
1/2 c butter, chilled, cut into small pieces
1/3 c buttermilk

Preheat oven to 350.

In a food processor, combine dry ingredients and pulse to combine. Add butter and pulse until fine meal forms. Pour in buttermilk and pulse 2 or 3 times until just combined.

Use a 1 TBSP cookie scoop and place dough onto a parchment lined baking sheet. If the dough get too warn pop the sheet into the fridge for 15 minutes.

Bake for 25 – 30 minutes until golden brown.

Makes 12 small biscuits.

Blueberry Molasses Grunt

Nothing says summer like baked fruit with biscuits on top! This one is from Luscious Berry Desserts by Lori Longbottom. It is super quick and easy and gives me an excuse to use my pasty blender.

3 c blueberries
1/4 c sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 TBSP lemon juice
2 tsp molasses

1 1/4 c flour
1 1/2 tsp baking soda
1/4 tsp salt
5 TBSP cold butter, cubed into small pieces
1/2 c milk
I g
Egg lightly beaten.

Preheat oven to 375.

Pour berries into a deep pie pan. Which sugar, cinnamon and nutmeg together in a small bowl and sprinkle over berries. Drizzle with lemon juice and molasses.

Bake for 7 minutes until berries release their juices releases their juices. Remove from the oven and increase oven temp to 425.

Whisk together dry ingredients in a bowl. Cut butter into dry ingredients until it resembles course meal. Stir in egg and milk until just combined and drop by the tablespoon onto the berries.

Bake for 20 minutes until berries and bubbling and topping is brown.

Serves 8.

Chicken Goulash


This one is from food and wine – and it’s a winner winner chicken dinner! I made a few changes – upped the spice and veggies. This can easily be doubled to serve a crowd.

1 lb boneless chicken thighs, cut into 2 inch pieces
Salt and pepper
1 1/2 c flour, plus more for dusting
5 TBSP cold unsalted butter, cut into pieces
2 TBSP olive oil
2 tsp baking powder
1 c fat-free sour cream
1 white onion, finely chopped
2 red bell pepper, finely diced
2 garlic cloves, minced
3 TBSP hot paprika
3/4 tsp caraway seeds
1 tsp thyme leaves

Preheat the oven to 425°. Season the chicken with salt and pepper and dust lightly with flour. In a deep skillet, melt 1 TBSPh of the butter in the olive oil. Add the chicken and cook over medium heat, turning once, until browned on both sides, 7 minutes. Using a slotted spoon, transfer the chicken to a plate.

Meanwhile, in a food processor, pulse the flour with the baking powder, 1/2 tsp of salt and 1/4 tsp of pepper. Pulse in the remaining 4 TBSP of butter until the mixture resembles coarse meal. Whisk 1/2 c stock with 1/2 c sour cream and drizzle over the dry ingredients; pulse until a dough forms.

Add the onion, bell pepper and garlic to the skillet and cook over high heat, stirring occasionally, until softened, 3 minutes. Return the chicken to the skillet. Stir in the paprika and caraway and cook for 30 seconds. Add the remaining 2 c stock and 1/2 c sour cream and stir until smooth. Add the thyme and bring to a boil.

Scoop 3 TBSP size mounds of biscuit dough over the chicken. Transfer the skillet to the oven and bake for about 20 minutes, until the sauce is bubbling and the biscuits are cooked. Serve the goulash in bowls, spooning the biscuits on top.

Serves 4 – 6.

Cheddar Chive Biscuits


These biscuits are amazing! I switch up the cheese depending on what I am serving them with. The recipe is adapted from Bon Appetite Feb 2010.

3 3/4 c flour
1 1/2 TBSP baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
1/2 c chilled unsalted butter, cut into cubes
2 c grated sharp cheddar cheese
1/3 c chopped fresh chives
1 3/4 c chilled buttermilk

Preheat to 425°F. Line heavy large baking sheet with parchment paper.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese and fresh chives toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 c batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes.

12 biscuits.