We’ve asked our culinary team to weigh in on the reasons biscuits don’t turn out right.
#BakingFail 1: I could build a house with my biscuits! They’re just too hard.
This is a common problem, with several simple solutions:
- Do not over knead dough
- Use less flour on your work surface when kneading
- Test your oven calibration with an oven thermometer
- Reduce oven heat or bake time
- Line baking trays with parchment paper
#BiakingFail 2: My entire baking tray morphed into one giant, shallow biscuit. How do I keep my biscuits from spreading?
When biscuits spread too much, it can lead to one giant mess! Our expert advice will help get your #bakingfail sorted out:
- Cut butter into flour mixture until it forms pea sized pieces of dough
- Preheat the oven
- Use butter instead of margarine
- Measure milk or buttermilk precisely
- Chill dough in the refrigerator before baking
#BakingFail 3: My biscuits have the perfect shimmer of light brown on top, but the bottoms are burnt to a crisp.
Burned bottoms can ruin the flavor of a biscuit! Try these #bakingfail solutions:
- Position oven rack in the middle
- Line baking trays with parchment paper
- Rotate tray halfway through baking
- Test oven temperature with an oven thermometer
Holiday baking, isn’t it the best? With Thanksgiving just around the corner, my head is flooded with sweet recipe ideas, from fruit galettes to pumpkin coffeecake. But if you’re looking for a bread recipe that’s both cheesy and savory, then I have the recipe for you: savory scones. You might be thinking to yourself: “Savory scones Nate, really?” And to that I say “Yes!!” Just like sweet scones, savory ones are equally as versatile. I made mine with chives and white cheddar, but you can feel free to substitute and experiment with other cheeses and herbs.
Versatility: one of the many reasons why I love cooking.
Try some of these combinations of pairings for inspiration!
- Feta & Basil
- Gouda & Sage
- Or, Mozzarella & Rosemary, just to name a few!
These scones have a perfectly golden, crusty exterior with a warm, buttery, and cheesy interior which is perfect dipping in a bowl of beef stew or in a pool of mashed potatoes and gravy. Savory bread is definitely the way to go this Thanksgiving!
White Cheddar & Chive Scones
2 c. all-purpose flour
1 tsp. salt
1 Tbsp. Clabber Girl Baking Powder
2 tsp. granulated sugar
4 Tbsp. cold butter, cubed
1 c. white cheddar cheese, grated
1/3 c. chives, finely diced
1 c. heavy cream + 1 Tbsp.
Preheat the oven to 425° F. Line a baking sheet with parchment paper. In a medium mixing bowl, whisk together the flour, salt, baking powder, and sugar. Cut the butter into the flour until the mixture resembles a slightly crumbly meal, making sure a few larger pieces remain. Mix in the cheese and chives until combined.
Add the cream, stirring to combine until the dough begins to come together.
Transfer to the dough to a well-floured work surface.
Roll the dough out into a 7” disk about 3/4” thick.
Use a knife to cut the disk into 8 wedges.
Transfer each wedge to the prepared baking sheet.
Brush scones with the 1 tablespoon of cream and bake for 16-18 minutes or until they are golden brown and your kitchen starts smelling amazing. Cool on the pan and serve warm or at room temperature.
This biscuits and gravy recipe is super simple to make and packed full of flavor. It’s perfect for breakfast or breakfast for dinner.
We generally have sausage in the freezer, so its a great meal to make as we have all the ingredients on hand. It also doesn’t take long to prepare or cook, so it works out if you need a meal in a hurry.
What a great combination of biscuits and gravy together. Some people break up the biscuit and pour the gravy over top. Some split the biscuit and half and pour the gravy. Or simply just pour the gravy over the whole biscuit and break it up as its being eaten.
I simply make drop biscuits for the biscuit part of our meal. You can also use biscuits in a can, but once you try homemade biscuits, you won’t want to go back. It only takes a few minutes longer to prepare.
Biscuits and Gravy
For the biscuits:
2 cups flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup milk
Mix flour, sugar, baking powder, and salt in a mixing bowl. Add the shortening and mix in so the mixture looks like small clumps. Then add the milk and stir together. Use a hand blender to mix all the ingredients together. Drop the dough on a greased baking sheet and bake at 450 degrees F for 10 minutes or until golden brown. Yields about 12 biscuits.
For the gravy:
1 lb of ground sausage
1/3 cup of flour
3 cups of milk
Black pepper to taste, about 2 tsp.
In a pan, brown the ground sausage until fully cooked. Chop up into small pieces for the perfect size for your gravy. If there is a good amount of grease from your sausage, drain off the grease. If not, skip that step. Once the sausage is cooked, slowly add the flour to the sausage. Gradually stir so that the sausage gets coated with the flour. Add the milk and pepper and stir occasionally until thickens, about 10 minutes. Add more pepper to taste if desired.
What a simple and easy meal for breakfast…..or dinner! For a bigger more complete meal, also serve bacon, eggs, and fruit.
A year of sweets, holiday favorites and of course, biscuits!
As another year wraps up, so does another year of dinner menus, sweet desserts, holiday parties and kitchen memories. At Clabber Girl, we like to offer you as many recipes as we possibly can to make your baking experiences memorable and delicious. Here are the top 10 viewed recipes from 2015:
10. Old-Fashioned Sugar Cookies: These cookies are perfect for any holiday occasion. If you dress them up in festive icing and sprinkles, they’re a little sweeter!
9. Caramel Cheesecake Brownies: Caramel, Cheesecake, and Chocolate, do we even need to say anymore? These decadent brownies are perfect for sweet tooths and chocoholics.
8. Pumpkin Cut-Out Cookies: Cut these pumpkin cookies into pumpkin shapes for double the Halloween fun!
7. Corn Bread: Whether it’s a side dish for chili or a staple in the bread basket during Thanksgiving dinner, it’s no secret that corn bread is a favorite for all!
6. Chocolate Chip Banana Cupcakes: Not only are these cupcakes sweet, but they’re beautiful!
5. Snowball Cookies: A favorite from Mexico, these cookies are melt-in-your-mouth delicious and perfect for holiday cookie exchanges.
4. Blueberry Coffeecake Muffins: Breakfast just got a little better with these blueberry muffins topped with a cinnamony, nutty streusel.
3. Baking Powder Biscuits: These biscuits, topped with butter, smothered in jam or drenched in gravy, are versatile and yummy however you choose to serve them up!
2. Belgian Waffles Made with Clabber Girl Pancake Mix: Who doesn’t love waffles on a Saturday morning? Create a big batch of pancake mix to last you a while. You’ll be whipping out waffles before the coffee is brewed!
1. Old-Fashioned Biscuits (as shown on Clabber Girl can): Of course biscuits are our number one searched recipe! We pride ourself on our famous biscuit recipe and are honored that year after year you choose to put our biscuits on your table.
We look forward to meeting with you in the kitchen again in 2016! Here’s to another year of delicious baking!
Homemade dinner for your busy weeknight
This recipe is so easy and versatile. It’s a variation on a classic biscuit recipe and the biscuits bake up beautifully – golden brown and tender.
Although the dough is sticky at first, once you incorporate more flour as you knead it, the dough becomes smooth and easy to handle and roll.
You can try a variety of fillings. Diced chicken and goat cheese. Spinach and feta. Pizza sauce and diced pepperoni. Even sloppy joe or taco filling. In fact, it’s a great way to use up leftovers. This particular recipe calls for diced ham and herbed cream cheese.
Easy Stuffed Biscuits
2 cups all-purpose flour
4 teaspoons Clabber Girl baking powder
¾ teaspoon salt
½ teaspoon chopped fresh thyme (optional)
¼ cup shortening
¼ cup butter
2/3 cup milk
6 rounded teaspoons herbed cream cheese
6 teaspoons diced ham
Preheat oven to 450 degrees.
Grease a six-muffin tin.
Stir together dry ingredients. Cut in shortening and butter. Whisk egg into milk; add to dry ingredients, stirring to combine (dough will be sticky). Turn dough onto floured surface and gently knead 20 times, adding flour as needed.
Roll out dough to a 9-inch circle and cut into six 2-inch biscuits, being careful not to twist the glass or biscuit cutter (twisting the cutter as you push it down to cut out the biscuits will keep them from rising properly).
Press the biscuits into prepared muffin tins, creating an indentation in the middle of each biscuit.
Into each indentation add a teaspoon of cream cheese then diced ham. Roll out remaining dough and cut six more biscuits.
Place atop ham and cream cheese, tucking the biscuit edges into the muffin tin.
Bake at 450 degrees 10 to 12 minutes until light golden brown.
What will be in your bread basket?
The turkey gets a lot of talk. The stuffing is carefully seasoned. The pie crusts are delicately rolled out and the pumpkin filling properly spiced. But what about the bread? For some, Grandma’s age-old yeast roll recipe is a Thanksgiving must, while others stick to buttermilk biscuits or cornbread. And while all of these are delicious traditional options, what if your family doesn’t have a bread tradition? Or, better yet, maybe your Friendsgiving is an opportunity to take a (gasp) break from tradition?
Double duty options
Add dimension and whole-grain flavor to your Thanksgiving table with this seeded wheat quick bread. With no yeast needed, this bread has crusty goodness you like without all of the extra time and work. Make a double batch and the leftovers can be used for a turkey sandwich on Friday.
Havarti cheese and dill flavors will give your basic buttermilk biscuits a holiday makeover!
Or maybe you want to stick with the traditional flavors of Thanksgiving?
Move the sweet potatoes from the casserole dish to the breadbasket? These sweet potato biscuits have the familiar hints of cinnamon and nutmeg that you have come to know and love with this side dish.
Baking gluten-free bread this Thanksgiving?
These white cheddar scallion biscuits have the cheesy goodness that you crave. Another good, cheesy gluten-free option—gluten-free parmesan rosemary rolls. Who doesn’t love a good herb-filled dinner roll at the Thanksgiving table?
Choose one or all six. Whatever your choice, you’re bound to surprise your guests by breaking with tradition and having a little adventure in the kitchen this Thanksgiving!
Biscuits: they’re for more than just gravy
Everyone knows biscuits. They’re that friend you call when you’re moving, the neighbors who’re just as good for a cup of milk as they are for sharing dessert, that favorite aunt or uncle with whom you shared everything. Biscuits have a reputation for being a side to something, or else piled with gravy, and it’s true: they are tasty with butter and jam or nestled next to fried chicken. They can be comforting and healthy. What we sometimes forget to appreciate about our biscuit friends is that they are there for us, even when things get a little…unconventional.
Biscuits are a comfort food. They are a celebratory food. We make them when we have a special brunch or when we’re homesick. They are also undeniably quick, versatile, and, well, tasty. It’s always good to have a favorite recipe memorized for those moments where something needs to be ready in a hot minute. The bottom line is: if you’re feeling creative or if you just need a good bread for your sandwich, you can count on biscuits.
For example, take a good, smoky barbecue. You could settle for store-bought buns, or worse, weak bread slices. If you’d prefer something with more heart, however, you could whip up a tasty batch of these corn mealies. They’re biscuits with just enough cornmeal for a hearty, slightly sweet grit that will stand up to the sassiest of pulled pork.
And you haven’t forgotten about strawberry shortcake, have you? Because that sweetheart is always there for a friend in need, especially in spring, and shortcake is another version of a biscuit. Sponge cakes are dainty, but biscuits are loyal.
Speaking of dainty: a favorite French-style sandwich is a hunk of baguette sliced in half, smeared with brie and butter, then layered with sweet ham. Not to diminish the lovely baguette, crusty as she is, the same sandwich would be as tasty, if not better, on a warm, classic buttermilk biscuit.
As nice as all of these options are, they are missing one thing: pizza! Make up a batch of these rosemary biscuits to use as dough. Roll it out thin, give everyone their own portion, and top away! It’s homemade without the need to wait for yeast. These biscuits are just as fun for little hands as they are reliable for big appetites.
Once you remember the friendship biscuits have always given you, the options multiply. Biscuits are made for sandwiches, and they are made for dipping into soups. They can stand up to your eggs Benedict hollandaise just as easily as complement southwest-seasoned sliders. Biscuits are here to help you accomplish your culinary dreams, you just have to let them. If it’s been awhile, invite your favorite biscuit to the party. It’s time you caught up, because almost everything is better on a biscuit!
Not only do made-from-scratch recipes taste better, but they’re better for your wallet too!
It’s Tax Day and money is on everyone’s mind. Whether you’re expecting to get a refund or to pay a few additional fees, start your day off right with a big, hearty and delicious breakfast. It will give you the energy you need for those last-minute tax returns, and it will be much cheaper than the pre-made breakfast items you buy at the grocery store or your local bakery. Here are four recipes that will make your pockets jingle with a little extra change. Plus, they’re full of the love that only comes from your own kitchen!
Few things will make your morning brighter than a hot biscuit smothered in melted butter and fresh fruit preserves. And while a can of biscuits is an easy solution to a breakfast conundrum, they cost 29 cents a biscuit and are loaded with preservatives. A little elbow grease will get your homemade biscuits for 21 cents a biscuit and won’t contain ingredients whose names you can’t pronounce.
Jumbo muffins in the display window at your local bakery sure do look delicious, but the price is not quite as appetizing. You could purchase a pumpkin muffin for a little over $2.00, or you could bake these equally tasty pumpkin pie muffins for about 45 cents per regular-size muffin or 90 cents if you use a jumbo-size muffin tray. Not only is it cheaper, but you can freeze the leftover muffins for breakfast next week. Talk about convenience!
Buttermilk pancakes are a staple at all of your favorite diners. But our pancakes will give any pancake house a run for their money. A pancake house may charge more than $5.00 for a stack of five pancakes. However, you can make an entire batch of pancakes for $1.28. Throw a handful of fresh fruit on the top of your pancake stack and it will still be cheaper! Leftovers? Freeze those for a quick breakfast later this week.
Breakfast isn’t the only place where you can save a little money. If pizza is your go-to on soccer practice nights or Friday night family dinners, don’t pick up the phone—start from scratch! Top this pizza dough with tomato sauce, cheese and pepperonis for a mere $6.00. Call any delivery pizza place and you will find yourself paying $15.00.
Not only are home-baked meals cheaper, but they are full of fresh ingredients and allow you to get the family in the kitchen to create lots of love and memories.
Even though Oktoberfest celebrations around the world came to a close, we’re still inspired to raise our glasses to new ways to enjoy beer – in our bread! From afternoon tailgating to Halloween parties and fall festivals, we welcome beer’s rich malt in the fall, often accented by seasonal flavors like pumpkin or warm vanilla.
Whether you’re hosting your own fall gathering, or just want to get into the spirit of things, beer bread is incredibly tasty and easy.
3 c. all-purpose flour
4 1/2 tsp. Clabber Girl Baking Powder
1/4 c. sugar (may substitute with 3 tbsp. honey)
12 oz. beer (your preference)
1/2 tsp. salt
1. Preheat oven to 375 degrees F. Prepare a 9 X 5-inch loaf pan by lightly wiping with oil or spraying with non-stick spray.
2. In a medium bowl; combine the flour, sugar or honey, Clabber Girl Baking Powder, and salt. Add beer to bowl with dry mixture and stir just until combined.
3. Pour batter into the prepared loaf pan and bake for 45 to 55 minutes, or until the top is lightly browned and the middle is set.
That’s not a mistake; beer bread really is that simple. The beer’s yeast assists the baking powder in the leavening, so all you have to do is mix the ingredients and bake.
If you’re worried about alcohol content — don’t be! The alcohol evaporates during the baking process, making beer bread a fast and simple family-friendly seasonal side. And don’t be afraid to experiment. Try a pumpkin beer for an extra layer of savory flavor in every bite.
You can also try these Cheesy Beer Biscuits, made with tangy cheddar and hearty oats. And for those intrigued by the concept but don’t want to make beer the star, Herb Cheese Quick Bread includes enough to enhance the flavor without overpowering the herbs.
But don’t limit your brew to just bread. Even beer that’s gone flat can make a flavorful batter for your onion ring fix. Or try it in dessert! The richness of beer pairs well with these dark, chocolate brownies with buttercream frosting.