Category Archives: Muffins, Biscuits, Scones

Chocolate Chip Scones

Chocolate Chip Scones @ NancyCThe first time I had these scones, they were made by Priscilla. She brought them to work as a snack for a co-worker’s birthday, and they were really good. She had made them with dried fruit and everyone wanted the recipe. The second time I had these scones, Brenda had made them and brought them into work. She had been craving chocolate, so she decided to try them with chocolate chips instead of dried fruit. And of course, they tasted just as wonderful.

I decided to try these scones with chocolate chips, too– those mini semi-sweet chocolate chips, because you get more bits of chocolate in every bite! They’re a great treat for breakfast and they even make a great dessert–or a snack in the afternoon!

CHOCOLATE CHIP SCONES by NancyC, adapted from a recipe by Priscilla T.

  • 1 cup sour cream or plain Greek yogurt
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup butter (2 sticks), room temperature
  • 1 large egg
  • 1 cup mini semi-sweet chocolate chips (note: instead of chocolate chips, you can substitute dried fruit and/or chopped nuts)

Preheat oven to 350˚F. Lightly grease or line a baking sheet with parchment paper; set aside.

In a medium bowl, combine sour cream or Greek yogurt and baking soda; set aside.

In a large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt. Cut in butter using a pastry blender.

Stir the sour cream or yogurt mixture and then the egg into the dry ingredients until just moistened. Fold in the mini semi-sweet chocolate chips.

Turn onto a floured surface and knead briefly. Roll or pat dough into a round 10″ disc that is 3/4″ thick. Cut into wedges and place on parchment-lined baking sheet. Bake at 350˚F for 17 to 20 minutes, until lightly golden. Serve warm or let cool completely.

These scones have a great texture–they’re a little moist, but not too moist. They’re sweet, but not too sweet. I think they’re best when they’re warm from the oven, but they’re pretty good when they’ve cooled, too. You can’t go wrong with these scones! I think they’re one of my favorites. Do you like making scones? What’s your favorite kind to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Create with Joy.

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Cranberry Sauce Muffins

Cranberry Sauce Muffins @ NancyC

If you happen to have any extra cranberry sauce left over from the holidays, here’s a good recipe you can use it in (if you don’t, keep this in mind for next year 🙂 ). These Cranberry Sauce Muffins are sweetened with brown sugar and whole berry cranberry sauce–you can use your own homemade cranberry sauce, like this Fresh Cranberry Sauce)–or you can use whole berry cranberry sauce from a can. These muffins have some oats in them, too, so they’re both healthy and tasty! Sometimes I add a Cranberry Sauce Glaze on top of these muffins but they are great with or without the glaze, so if you’re watching your calories, just leave the glaze off. They taste great right out of the oven, spread with a little butter or Cranberry–Pecan Cream Cheese Spread. Yum!

CRANBERRY SAUCE MUFFINS by NancyC, adapted from Serious Eats

Makes 16 muffins

  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup quick-cooking oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/3 cup canola oil or light olive oil
  • 1 1/2 cups Whole Berry Cranberry Sauce (I use either my homemade recipe or the Ocean Spray® brand)
  • 1 large egg

Preheat oven to 400˚F. Line 16 muffin tins with paper baking cups.

In large bowl, blend together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.

In medium bowl, combine milk, oil, cranberry sauce and egg; blend well.

Fold wet ingredients into dry ingredients all at once and stir until dry ingredients are moistened.

Fill muffin cups about 3/4 (or just a little more) full. Bake 20 minutes at 400˚F, or until toothpick inserted in center comes out clean. You can eat these warm right out of the oven…spread with a little butter or Cranberry-Pecan Cream Cheese Spread. Or, let the muffins cool completely and top them with this glaze…

CRANBERRY SAUCE GLAZE 

  • 1 cup powdered sugar
  • 1 1/2 Tablespoons milk or half and half
  • 1 Tablespoon Whole Berry Cranberry Sauce
  • chopped pecans for sprinkling over glaze

In small bowl, mix powdered sugar and milk (or half and half) together, blending well. Stir in the cranberry sauce and blend well. Drizzle over cooled muffins, then sprinkle with pecans if desired. Let glaze set and then serve.

This is a great muffin for fall and winter when you’re craving that great cranberry flavor. And it’s always nice to bake muffins and other goodies when it’s cold outside! What have you been baking this winter?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

White Chocolate Peppermint Scones

white-chocolate-peppermint-scones-nancycI like making at least one peppermint-flavored recipe each year for the holidays. This year, I decided to try scones. These White Chocolate Peppermint Scones have crushed candy canes both in the batter and sprinkled on top. White chocolate chips are mixed into the batter too. They might be a little too sweet for early in the morning, but they’re perfect for a holiday brunch, a holiday tea, or a dessert –with a scoop of ice cream on top…make that peppermint ice cream! 🙂

WHITE CHOCOLATE PEPPERMINT SCONES by NancyC

  • 2 1/4 cups flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cubed
  • 1/2 cup crushed candy canes or peppermint candies
  • 1 cup white chocolate chips
  • 2/3 cup plain or vanilla Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla

PEPPERMINT GLAZE:

  • 1 cup powdered sugar
  • 2 Tablespoons Half & Half
  • 1/4 teaspoon peppermint extract
  • 2 Tablespoons crushed candy canes for sprinkling on top
  • Optional: 1/2 Tablespoon coarse sugar for sprinkling on top

Preheat oven to 375˚F. Line a baking sheet with parchment paper; set aside.

In large bowl, blend the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender until the flour/butter mixture is crumbly. Stir in the crushed candy canes and white chocolate chips.

In medium bowl, mix yogurt, eggs, and vanilla until smooth. Blend yogurt mixture into the flour mixture, stirring until clumps of dough form (dough will be a little sticky).

Sprinkle some flour over the dough in the bowl to make it less sticky, and with floured hands, knead a few times and shape dough into a ball. Place dough on your parchment-lined baking sheet and pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 375˚F on your center oven rack for 18 -20 minutes, until golden. The scones may puff up as they’re baking, but they’ll settle down as they cool.

Cool scones for at least 20 minutes, or cool completely, and then add the glaze and topping.

To make glaze, mix powdered sugar, Half & Half, and peppermint extract until smooth. Drizzle glaze over scones with a small spoon, then sprinkle some crushed candy canes over the glaze. Let glaze set, then cut scones into wedges where scored, and serve.

Peppermint-flavored goodies are great for the holidays–they’re so fun and festive. Plus, it’s a great way to use those extra candy canes. Have you made any peppermint recipes this year?

Wishing you a blessed and joyful Christmas!

Linked to Fiesta Friday.

Whole Wheat Honey Apple Muffins

Whole Wheat Honey Apple Muffins @ NancyC

I promised you an apple recipe and here it is! I have apples on my mind now that it’s October, and this is a great apple muffin recipe! It’s pretty healthy, too, with whole wheat flour, Greek yogurt, honey, and olive oil as some of the ingredients.

I don’t use whole wheat flour in my baking very often–I’ve found it hard to substitute in many recipes because the flavor comes out a little too wheaty for my taste. But I think it’s perfect in this muffin recipe! I don’t really notice the wheatiness that much–maybe it’s because the spices and chopped apples give this muffin such a good flavor. I like to chop my apples into small chunks for these muffins, too–that way, there’s lots of apple taste in every bite!

The streusel topping does have a lot of brown sugar in it, but you can substitute raw or organic sugar if you like. Also, when you mix the topping, it will seem like a lot of topping, but you’ll be putting about a Tablespoon of it on top of each muffin. You’ll have extra, but it’s better to have too much topping than not enough, right? You can always save it for other muffins or a coffee cake. If you don’t want to put so much streusel topping on these muffins, cut the streusel ingredients in half, and you should have more than enough to lightly top each muffin!

WHOLE WHEAT HONEY APPLE MUFFINS by NancyC

Makes about 19 muffins

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 large eggs
  • 2/3 cup honey
  • 3/4 cup light olive oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup plus 1 Tablespoon plain or vanilla Greek yogurt
  • 2 1/2 cups peeled and chopped apples (if you use organic apples, peeling is optional–I like to use organic Gala apples)
  • Streusel Topping: 1/3 cup whole wheat flour, 1/2 cup packed brown sugar, 1/2 Tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 Tablespoons melted butter

Preheat oven to 350˚F. Line two muffin tins with 19 paper muffin cups.

In a medium size bowl, whisk together flour, baking powder, baking soda, salt, and ground spices; set aside.

In a large bowl, beat eggs, then add the honey, olive oil, and vanilla extract, blending everything well. Stir in the Greek yogurt.

Add the flour mixture to the egg/honey mixture and stir just until combined, being careful not to overmix. Fold in the chopped apples.

Fill muffin cups with batter, filling about 3/4 full.

Mix streusel topping ingredients together in a medium size bowl, then top muffins with streusel topping–use a heaping 1/2 Tablespoon per muffin (or less, if you prefer).

Bake at 350˚F for 14 to 15 minutes, until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or muffins will be a little dry).

Let muffins cool in pan for a few minutes, then remove and place on a wire rack to cool completely.

I really like the flavor the ground spices give these muffins–and all the tasty chunks of apples in them!

What kind of recipes do you like to make with whole wheat flour?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Yellow Squash Muffins

Yellow Squash Muffins @ NancyCYellow squash in a muffin? I know that may sound a little strange, but believe me, these muffins are deliciously moist and sweetened just right with honey and brown sugar! I thought about trying yellow squash in muffins after using zucchini in quick breads and cake. So why not yellow squash in baked goods? I found a recipe that I tweaked a little at Taste of Home and wasn’t sure what to expect, but I love the way they turned out!

YELLOW SQUASH MUFFINS by NancyC, adapted from Taste of Home

Makes 11-12 muffins

  • 2 1/3 cups (about 1 lb.) sliced yellow squash, cut into 1/2″ slices-cut larger slices in half or quarters)
  • 1/2 cup butter, melted
  • 1/4 cup honey*
  • 1/4 cup packed light brown sugar*
  • 1 large egg, lightly beaten
  • 1 1/2 cups all-purpose unbleached flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Preheat oven to 375˚F. Line muffin pan with 12 paper liners; set aside

Fill a medium size saucepan with 1″ of water; add squash and bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. Drain water from pan and mash the squash. In same pan, blend in the butter, honey, brown sugar, and egg.

In large bowl, blend flour, baking powder, and salt. Add the squash mixture to this flour mixture and stir just until moistened.

Fill muffin cups 3/4 full. Bake at 375˚F for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pan to a wire rack to cool completely.

NOTE: Instead of using honey and light brown sugar, you can substitute 1/2 cup of granulated sugar.

This recipe made 11 muffins for me. If you’re all out of yellow squash from your garden, you’ll have to keep this in mind to try next summer, or just buy some at the grocery store! What kinds of things do you like to make with yellow squash?

Also, Happy Fall to all of you! It’s hard to believe it is autumn already! I have some great apple recipes I’ll be sharing with you soon!

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Cheesy Zucchini Cornbread

Cheesy Zucchini Cornbread @ NancyC

I had one more cup of shredded zucchini to use up, and this is the recipe I made with it. During this time of year when summer gradually turns into fall, I think of cornbread for some reason. And savory cornbread sounded good–so savory cornbread it was. Speaking of summer turning into fall, I usually am sad to see summer end, since I really enjoy the warm weather and long days. But this year I’m focusing on all the things I love about autumn–the pretty fall leaves, apples and pumpkins, fall craft fairs, candlelight, and baking cinnamon-flavored treats.

But back to the cornbread. Not only is this is a savory cornbread, flavored with Italian seasoning and a hint of garlic and onion, it’s also cheesy. Cheddar cheese is mixed in the batter and sprinkled on top. Savory and cheesy flavors are hard for me to resist–I love that combination! The shredded zucchini and corn kernels make this cornbread moist and hearty, too. You could serve this instead of rolls with a meal and it would be great with a bowl of chili!

CHEESY ZUCCHINI CORNBREAD by NancyC

Makes an 8×8″ pan

  • 1 cup cornmeal
  • 3/4 cup all-purpose unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 Tablespoon honey
  • 4 Tablespoons butter, melted
  • 1/2 cup plain Greek yogurt
  • 1 1/2 teaspoons Italian Seasoning
  • 2 teaspoons minced onion
  • 1 teaspoon minced garlic
  • 1 cup shredded zucchini
  • 1 cup thawed frozen corn kernels
  • 1 1 /2 cups shredded Cheddar cheese, divided

Preheat oven to 350˚F. Grease an 8×8″ pan; set aside.

In large bowl, blend cornmeal, flour, baking powder, baking soda, and salt.

In medium size bowl, mix eggs, honey, melted butter, and plain Greek yogurt. Add this mixture to the flour mixture in the large bowl, stirring just until blended. Mix in Italian Seasoning, minced onion, and minced garlic. Fold in the shredded zucchini, corn kernels, and 1 cup of the cheddar cheese (save the other 1/2 cup cheese for sprinkling on top).

Spoon batter into prepared pan and sprinkle the remaining 1/2 cup Cheddar cheese evenly over the top. Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before cutting into squares and serving.

This cornbread tastes great with or without some butter–it definitely has enough flavor to stand on its own! Are you a fan of cornbread? And are you looking forward to autumn?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Create With Joy.

Blueberry Zucchini Muffins

Blueberry Zucchini Muffins @ NancyCI don’t have a veggie garden of my own this summer, but friends and coworkers have been so nice to share from their gardens with me! That’s how I ended up with some zucchini. Since I also had fresh blueberries just waiting to be used, I decided to make these muffins that I first made several years ago. The zucchini and blueberries make these muffins really moist and the cinnamon gives them a great flavor. If you like, you can top the muffins with a homemade cream cheese frosting and fresh blueberries (you can use fresh or frozen blueberries in the batter). You can also try substituting blackberries, raspberries, or chopped strawberries for the blueberries.

BLUEBERRY ZUCCHINI MUFFINS by NancyC

Makes 24 to 25 regular-size muffins or 12 to 13 jumbo muffins

  • 3 eggs, lightly beaten
  • 1 cup light olive oil or non-GMO canola oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 Tablespoon ground cinnamon
  • 2 cups fresh or frozen blueberries

Preheat oven to 350˚F. Line two 12-cup regular muffin pans or two 6-cup jumbo muffin pans with paper liners.

In a medium bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini.

In large bowl, mix flour, salt, baking powder, baking soda, and cinnamon.

Add the egg mixture from the medium bowl to the flour mixture in the large bowl; stir all ingredients together until moistened. Gently stir the blueberries into the batter.

Spoon batter into the muffin cups, about 3/4 full. Bake regular muffins for 22-24 minutes and jumbo muffins for 32-34 minutes, or until toothpick inserted in centers comes out clean (if using frozen berries, your baking time may be a few minutes longer).

If you want to get a little fancy, you can top these muffins with some cream cheese frosting and garnish with a few fresh blueberries. Here’s a frosting recipe I’ve used with these muffins before:

CREAM CHEESE FROSTING

  • 1 8-oz. block of cream cheese at room temperature
  • 2 Tablespoons butter, softened
  • 3 1/2 cups powdered sugar
  • fresh blueberries for garnish

In a medium bowl, blend cream cheese and butter together, then add the powdered sugar a cup at a time. Blend well. Using a rounded scoop about the size of a tablespoon, put a dollop of cream cheese frosting on the center of each muffin. You should have enough frosting to put big dollops on if you want to. Then add some fresh blueberries to the top of each muffin.

That’s pretty easy, isn’t it? If you’re not going to eat these until later, store in a covered container in the refrigerator to keep the blueberries fresh. This recipe is a great way to use your garden zucchini! Are you growing zucchini this summer?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins @ NancyC

I’m looking forward to blueberry season when I can pick my own berries! Until then, I have to settle for buying them at the store. I prefer using fresh blueberries when I bake, but the two markets I went to were totally out of them! So I had to use frozen, but this muffin recipe works well with either fresh or frozen berries.

Some muffins are dense, but these muffins have a lighter, more cake-like texture. They also have lots of juicy blueberries and a simple cinnamon sugar topping. So there’s nothing real fancy about these–they’re just good, basic blueberry muffins. And this recipe makes 24 muffins, so you’ll have plenty to go around!

BLUEBERRY BUTTERMILK MUFFINS by NancyC

Makes 24 regular-size muffins

  • 4 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/4 cup softened butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups low fat buttermilk
  • 1 1/3 cups fresh or frozen blueberries

Cinnamon Sugar Topping:

  • 1 Tablespoons plus 1 teaspoon sugar
  • 1/4 teaspoon cinnamon

Preheat oven to 350˚F. Line 2 muffin pans with paper liners; set aside.

In large bowl, mix flour and baking powder.

In medium size bowl, cream softened butter and sugar (it will be more crumbly than creamy), then add eggs, vanilla, and buttermilk, blending well. Add this mixture to the flour mixture in the large bowl, mixing just until everything is moistened. Fold in the blueberries.

Spoon batter into muffins cups, filling 2/3 full. Make sugar topping by blending the sugar and cinnamon; sprinkle topping over the top of the batter in each muffin cup (you’ll probably have a little topping left over).

Bake at 350˚F for 20 minutes, or until toothpick inserted in center comes out clean.

I really like how these muffins puff up with rounded tops as they bake. Do you have a favorite blueberry muffin recipe?

Linked to Fiesta Friday, Inspire Me MondayWeekend Potluck, Show and Share.

Blueberry and Buttermilk Scones

Blueberry and Buttermilk Scones @ NancyC

Have you ever been to an afternoon tea? I’ve been to two–one was at a hotel and the other was at a bed and breakfast. They were both such a treat! Having tea with friends and tasting fancy little tea sandwiches, cakes, scones, and pastries was such a wonderful break in the day.

51AHe0DsRfL._SX416_BO1,204,203,200_My tea time memories came to mind as I was looking through my review copy of Afternoon Tea at Home by Will Torrent. Just looking at the cover photo will make you want to treat yourself to a special tea time or host your own afternoon tea!

The book has a wide selection of recipes–scones, spreads, tarts, cakes, tea sandwiches, cookies–everything you could ever want for tea time. And there are beautiful full-color photos of the recipes.

I decided to try the Blueberry and Buttermilk Scones since I had already been thinking about making some scones. The book also includes instructions for making Honeycomb Butter to serve along with these scones, but I just made the scones. I really liked them–they’re slightly sweet and moist, with lots of blueberries. I’ve had scones before that were too dry, but I thought the texture of these was just right!

BLUEBERRY AND BUTTERMILK SCONES from Afternoon Tea at Home

Makes 16 small scones

  • 2 3/4 cups (350 g) all-purpose flour, plus extra for rolling out
  • 3 teaspoons baking powder
  • a pinch of salt
  • 1 stick butter (125 g), chilled and diced
  • generous 1/3 cup (75 g) granulated sugar (also called caster sugar)
  • 2/3 to 3/4 cup (175-200 ml) buttermilk (I used 3/4 cup)
  • 1 1/4 cup (150 g) fresh or frozen blueberries
  • 2 Tablespoons whole milk
  • 2 Tablespoons turbinado or demerara sugar (these are raw, unrefined sugars; you can substitute granulated sugar if you don’t have these)

Preheat oven to 400˚F (200˚C). Note: I also lined a baking sheet with parchment paper for the scones.

Sift the flour, baking powder, and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands (I found it easier to use a pastry blender rather than my hands). When the mixture resembles sand and there are only very small pieces of butter remaining, add the granulated sugar and mix to combine.

Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. One the dough starts to come together, use your hands to form a rough ball.

Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork the dough. Cut in half and flatten each half into a round disc each about 6 1/4 inches (16 cm) in diameter. Using a long, sharp knife cut each disc into 8 triangular wedge shapes.

Arrange the wedges on the prepared baking sheets and brush the tops with a little milk, scatter with turbinado sugar and bake on the middle shelf of the preheated oven for 12-14 minutes, or until well-risen and golden.

Cool on a wire rack and serve slightly warm with butter or honey butter.

These scones would be great not only for tea time but for breakfast or brunch, too!

Have you been to an afternoon tea? Or hosted one?

Linked to Fiesta Friday, Weekend Potluck, Inspire Me Monday. Show and Share, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

RosemaryFocacciaBiscuitBread@NancyCreative.com

Rosemary Focaccia Biscuit Bread

RosemaryFocacciaBiscuitBread@NancyCreative.com I’m not originally from the south, but I’ve grown to love southern food. And that includes biscuits–especially biscuits! I love them hot from the oven with some butter or topped with sausage gravy…mmm! So of course I was excited about reviewing the new cookbook 60239109877540LBiscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin. This book starts off with a little biscuit history and then goes on to share tips and recipes for making all kinds of biscuits…rolled, patted, layered, or cut. Traditional favorites like Buttermilk Biscuits, Baking Powder Biscuits, Cornmeal Biscuits, Angle Biscuits, Sweet Potato Biscuits, and more. There’s a recipe for Gluten-Free Biscuits, too. As you look through the book, you’ll also find some wonderful creative recipes to make with biscuit dough–delicious-looking recipes like Raspberry Biscuit Pudding, Biscuit Donuts, Loaded Baked Potato Biscuits, and Skillet Toasted Biscuits. There’s also a section on Biscuit Toppings which includes recipes for Sausage Gravy, Bacon Tomato Gravy, Chocolate Gravy, and Country Ham and Redeye Gravy. Biscuit-related dishes and desserts for every meal are in this book too-Chicken and Dumplings, Hamburger Pot Pie, Double-Decker Strawberry Shortcake, Blackberry Cobbler, and Peach Raspberry Scones, to name a few. I decided to try the Rosemary Focaccia Biscuit Bread because, in addition to biscuits, I also love focaccia–so what could be better than a combination of both? And it looked like a simple, easy recipe anyone could make. If you’re not familiar with focaccia, it’s an Italian bread often served with olive oil for dipping. This recipe is a delicious, savory version of a biscuit in focaccia form–the fresh minced rosemary flavors it nicely with a subtle hint of garlic from the garlic powder. You will need some parchment paper for lining your pan when you make this. You’ll also notice that the recipe calls for soft winter wheat self-rising flour. Soft winter wheat is a variety of wheat that has a low protein and gluten content, often used in biscuit-making. The White Lily brand is a soft wheat flour and King Arthur Unbleached Self-Rising Flour is a soft wheat flour, too. If you can’t find soft winter wheat flour, just substitute regular self-rising flour.

ROSEMARY FOCACCIA BISCUIT BREAD from Biscuits: Sweet and Savory Southern Recipes Makes four 4-inch squares in an 8 x 8″ pan

  • 2 1/2 cups soft winter wheat self-rising flour (or substitute regular self-rising flour)
  • 1 Tablespoon finely minced fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1 cup buttermilk
  • 1/2 cup olive oil
  • 1 Tablespoon grated Parmesan cheese

Preheat oven to 450˚F. Place flour in a large bowl. Stir in rosemary and garlic powder. Add milk and olive oil. Stir until dough is wet. Cover the inside of an 8 x 8-inch baking dish with parchment paper. Sprinkle dough with olive oil and spread dough evenly over paper. Make indentations over the entire top surface of the dough with your knuckles. Sprinkle with Parmesan cheese. Bake in a 450˚F preheated oven for 15 minutes or until top in brown and inside of bread is done. Remove and let cool on cooling rack.

This recipe is great for breakfast or brunch when you want to serve something a little different. It’s really good and I’m sure your savory-loving family and friends will love it! And it is super-easy to put together, so there’s no reason not to try it! Are you a biscuit-lover like me and what is your favorite kind of biscuit?

Linked to Full Plate Thursday, Let’s Get Real Friday, Inspire Me Monday.