Easy Drop Biscuits

Hello again! After a few years of a break (a new business, a new baby, etc.), we are back! We would love to continue to add our favorite recipes to our blog when we can!

I grew up making drop biscuits out of Bisquick mix with my mom. Since then, I have missed those scrumptious, flaky biscuits! I finally found a recipe that replicates that taste and texture without the mix. These are perfect to go along with a hot cup of soup, a roast, or just as an extra side for entertaining. These are very easy, thrifty, and delicious!

Easy Drop Biscuits (from allrecipes.com)
Makes about 12 biscuits

2 cups flour
1 Tablespoon baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 cup melted butter
1 cup milk
1/4 cup shredded cheese (optional)

Preheat oven to 450 degrees. Mix dry ingredients then add the butter, milk, and cheese until just moistened (do not overmix). Drop batter on a lightly greased baking sheet (I use a cookie scoop). They don't have to look perfect, that is the beauty of it! Bake 8-10 minutes until slightly golden.

Enjoy!
Jennifer

Pumpkin Bread

This recipe is called pumpkin bread, but it should really be pumpkin cake because it is so moist and sweet! A few years ago, our Bible study leader brought this in for a treat. We all demanded for the recipe and thankfully, she gave it to us!

This is a great fall dessert. I made it for our small group the other day and everyone loved it!

Pumpkin Bread

Preheat oven to 325F.
Cream 3 cups of sugar and 2 sticks of butter or margarine. Add 3 eggs.

Blend in a 16 oz. can of pumpkin (small can).

Add:
1 t vanilla
1 t salt
1 t cinnamon
1 t nutmeg
1 t cloves
1 t baking soda
1/2 t baking powder
3 C flour

Bake in a greased pan (works well with a Bundt pan) for 1 hour. It is done when a toothpick comes out clean. Dust with powdered sugar.

Tailgate Tuesday: Cornbread Two Ways

Our friends over at The SideLion Report recently recruited us for a series of posts dedicated to tailgating and football. Check back every Tuesday for a new recipe relating to football or tailgating. This week we will start the series off with two recipes for cornbread, a sweet family favorite from Catherine and a savory and slightly spicy recipe from Jennifer. For some Lions fans, cornbread has a special meaning as hopes run high for a good season so this is a great way to start off the series.

Catherine's Sweet & Easy Cornbread

1 box of Jiffy Yellow Cake Mix
1 box of Jiffy Cornbread Mix
3/4 C of milk
1 T of water
2 eggs

Preheat over to 375 degrees. Grease a 9x13 baking pan or line muffin tins with papers.

Mix all ingredients well and blend for 3-4 minutes. Pour batter into greased baking pan or muffin pan. Bake for 15-20 minutes. Remove when a toothpick comes out clean. Enjoy!

Jennifer's Green Chile Cornbread

1 c flour
3/4 c yellow cornmeal
1 tbs. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cumin
1/4 tsp. baking soda
1 c fat-free buttermilk
2 eggs
1 (4 oz.) can diced green chilies, drained
3 tbs. butter, melted
1/2 c. low fat shredded cheddar cheese

1. Preheat the oven to 400 F. Spray an 8-inch square baking pan with nonstick spray.
2. Combine the dry ingredients together in a medium bowl. Combine the buttermilk, eggs, chiles, and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir until just blended. Gently stir in the cheese. Transfer the batter from the pan and spread evenly.
3. Bake until the edges are golden, 17-22 minutes. Let cool in the pan on a rack for 10 minutes. Cut into 12 squares and serve warm.

*Taken from WeightWatchers My Turnaround Cookbook.