Cheddar Biscuits from Simple Shortcut Recipes


Day 7 of 10 days of recipes from by Gooseberry Patch.  For a chance to win a free copy of this cookbook, please comment on THIS POST!

This recipe has been around for a long time but it’s a good one and does taste like the cheddar bay biscuits at Red Lobster.  They are super easy to make and really go with any kind of meal.  I typically use half and half in mine because I think it makes the biscuits more tender ~ whether it does or not, I don’t know but in my head it does, LOL!

The recipe said it makes 10 biscuits but I used an ice cream scoop so I would have the biscuits all the same size and I only made 6.  I also don’t think I would double this recipe but if I needed more, I would make the recipe 2 times.  I’m just not sure it would double right.  If anyone has done this, please let me know!

Cheddar Biscuits
Submitted by Molly Ebert, Decatur, IN


2 cups biscuit baking mix
1/2 cup shredded cheddar cheese
2/3 cup milk
2 tbsps fresh parsley, minced
1/4 cup butter, melted
1/4 tsp garlic powder

In a mixing bowl, stir together the baking mix, cheddar cheese, milk, and parsley until a soft dough forms.

Scoop dough into 10 mounds onto a lightly greased baking sheet.

Bake at 450º for 8 to 10 minutes or until the tops are golden.

Combine butter and garlic powder; stir until well mixed.

Brush biscuits with butter mixture while still hot.

Makes 10 biscuits.

Happy Cooking!

Honey Cornbread Muffins

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These are classic, simple and oh-so-good muffins.  They would go well with just about anything on your menu.

I found this recipe in the latest issue of Taste of the South magazine ~ if you can find this magazine, give it a try.  The recipes are so good.

Honey Cornbread Muffins

Honey Cornbread Muffins

1 1/2 cups yellow stoneground cornmeal (NOT self-rising)
1/2 cup flour
2 tsps baking powder
1 tsp salt
2 eggs
1 3/4 cups buttermilk
3 tbsps honey
1/4 cup butter, melted

Preheat oven to 375º ~ I used my convection oven and they turned out beautifully. Spray a 12 cup muffin pan with cooking spray and set aside.

Combine cornmeal, flour, baking powder and salt in a large bowl and, using a whisk, mix it all together.

In another bowl, beat the eggs. Add the buttermilk and honey, stirring to combine.

Add the wet ingredients to the dry ingredients and stir until just combined. Do not over stir or the muffins will be tough. Add the melted butter to the mixture and stir until combined.

Divide batter among the muffin cups. Bake for 25 minutes or until light brown.

Makes 12 muffins

Happy Cooking!

My Signature

Cranberry Bread

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I’m always excited to see fresh cranberries back on the shelf at my store ~ it really signals fall to me.  I buy a bag almost every time I go to the store to toss in the freezer so I can use them up all year until fall comes again.  When we lived on Cape Cod, we saw many cranberry bogs and got to see them harvest the berries.

I used Splenda for the sugar in this recipe and it worked great.  Mine bakes all the way through at 65 minutes but depending on your oven you may need to bake longer.  If you don’t like nuts, you can always leave them out.


Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 tsps baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tbsp grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts or pecans

Preheat oven to 350º. Lightly grease an 8×4 loaf pan.

Mix together the flour, sugar, baking powder, salt and baking soda in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs.

In another bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and nuts. Pour mixture into a loaf pan.

Bake for 65 to 70 minutes or until a toothpick inserted in the middle comes out clean.

Cool in pan for 10 minutes and remove to a wire rack and cool completely before serving.

Makes about 10 servings.


Happy Cooking!


Cornbread Croutons

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I am always looking for things to do with leftover cornbread and came up with this idea.  This is just the basic recipe ~ you can spice the croutons up with any seasonings you want.  The picture is an old one and not very good but you get the idea.


Cornbread Croutons

2 cups cornbread cubes
4 tablespoons butter, melted

Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.

Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.

Serve warm or cooled on salads, chilis, and soups.

Happy Cooking!


Tuesdays with Dorie


My favorite day of the week!

First off, I am NOT a fan of bananas…or banana bread. It’s totally a texture thing. However, I really enjoyed the flavor of this bread ~ maybe it’s the rum, LOL! I also had fun making this one ~ I love swirling the two batters together and trying to figure out when enough swirling is enough.

This recipe was easy to make and mine was perfectly baked at 1 hour 20 minutes. I used Captain Morgan’s Spiced Rum instead of the dark rum but that was the only difference.

Ashlee of A Year in the Kitchen chose this week’s recipe and you can see the recipe on her blog. Check out Tuesdays with Dorie to check out how all the other bloggers did this week.

Happy Cooking!