It is May and I am still sharing stuff from Thanksgiving of 2017. Forgive me? I mean, it’s not like you can’t have rolls all year long. We have had these outside of Thanksgiving, too. I really like how easy this recipe is and it is pre-buttered. The salt in the dough and on top really brings out the buttery flavor, too. These are a new favorite roll recipe for me.
Do you have a toddler and a newborn and need a quick recipe for biscuits that you can make in the time it takes to preheat the oven? And that includes dealing with a tantrum during the middle? Well, I have a recipe for you. And even if you don’t, and you just want easy biscuits that are buttery and delicious, this is a recipe for you. This is different from my other biscuit recipe which I still love. That one is flaky, while these are more rustic and crumbly. It depends on the type of biscuit you are in the mood for…and also how much time you have.
Working with dough can be very hit or miss for me. Sometimes I get great results, and most times I feel like I have failures. It’s hard to tell how much is me and how much is a fault of the recipes. Regardless, I keep looking for and trying new recipes because I hope to improve my own skills. I had never made grilled pizza before, although I have made scallion pancakes.
I need to pull out my old recipe for the pancakes, because, well, let’s start there…
I always struggle so much with bread recipes, so anytime I find a recipe that works, I get so excited! I made this one twice within a week, and the second time was the night before we left for our Maryland trip. I figured they would be good the next day for breakfast, too. I have tried so many biscuit recipes with fancy steps and not had them work. I’ve also had luck with this recipe, but actually, today’s recipe might trump that one. That one is still good for the cheddar flavor. These technically have cheese in them, but it isn’t super noticeable. These biscuits are so fluffy inside while getting super tall and browning more evenly. They also don’t have a strong baking powder flavor like many recipes I’ve tried.
I had saved this recipe and randomly pulled it out one weeknight to bake while I prepped the rest of dinner. It made the dinner a touch more fancy, even though it is quite simple and fast.
Just before our last trip to Maryland, I had made a breakfast casserole for the day we left. It was okay…but definitely not a recipe I would repeat. This was a recipe I found, and after a few changes, it was a recipe I have already repeated. It is easy to have the ingredients on hand, and it comes together quickly.
I’ve made my dad banana bread numerous times now. And when he has been happy each time, it seemed silly to bother looking for another recipe when the first one had been doing so well. Except for one problem…I didn’t have yogurt. I also didn’t have much time to go buy yogurt, and I wanted to make the bread ASAP to freeze it and have it ready to ship. Then I decided to search through my cookbooks and see if I had any other prospects.