Mom's Old-Fashioned Fluffy Buttermilk Biscuits

Light, tender, flaky biscuits made with cold lard and buttermilk

These are the lightest, fluffiest biscuits my mom used to make, and I still remember how carefully she handled the dough. She never treated biscuit dough like bread dough. Instead, she handled it gently, almost as if it were fragile.

One of her secrets was using lard instead of shortening. The lard, combined with cold buttermilk and a gentle touch, helped create biscuits that were tender, flaky, and beautifully light.

There are a few little tricks in this recipe that make a big difference. The dough is folded several times to create flaky layers, the cut biscuits are chilled in the freezer before baking, and then they're placed into a hot, buttered cast iron skillet. Keeping the biscuits cold while the skillet is hot helps them rise tall and keeps them from spreading too much.

My mom would serve these biscuits with sausage or country gravy, but they were just as good split open and spread with butter, jelly, or jam. They're the kind of old-fashioned homemade biscuits that make an ordinary breakfast feel special.

Ingredients: 

3 c. flour
1 Tbs. baking powder
1/4 tsp. baking soda
1 1/4 tsp. salt 
6 Tbs. lard or butter
1 c. buttermilk
1 Tbs. butter
Additional butter for brushing the tops 

Directions:

Preheat the oven to 425°F. Line a baking sheet with parchment paper or waxed paper.  A cast iron skillet or cake pan to bake the biscuits.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

Add the cold lard or butter to the flour mixture. Using a pastry cutter or two table knives, cut the fat into the flour until the pieces are about the size of small peas. A few slightly larger pieces are fine.

Make a well in the center of the flour mixture. Pour in the cold buttermilk and gently stir with a wooden spoon just until the ingredients are combined. Do not overmix. The dough will be soft, wet, and somewhat sticky.

Turn the dough out onto a lightly floured surface. Sprinkle a little flour over the top of the dough and lightly flour your hands.  Gently knead the dough by hand about 10 to 12 times, just enough to bring it together. Try not to work the dough any more than necessary.

Pat or gently roll the dough to about 1 inch thick. Fold the dough into thirds, like folding a letter. Turn the dough 90 degrees, then pat it out and fold it into thirds again. Repeat the folding process several times, about 4 to 6 times, to create flaky layers. Handle the dough gently throughout this process.

If the dough becomes sticky, lightly dust your hands and work surface with flour as needed. Avoid adding more flour than necessary, since too much flour can make the biscuits heavy.

Pat or roll the dough to about 1 inch thick. Using a round biscuit cutter or a drinking glass dipped in flour, cut the dough into rounds. Press straight down and lift straight up without twisting the cutter. Twisting can seal the edges and prevent the biscuits from rising properly.

Gently gather the scraps together and pat them out again to cut the remaining biscuits. Try not to knead or work the scraps excessively.

Place the biscuits on the prepared baking sheet and place them in the freezer for at least 10 minutes to chill.

While the biscuits are chilling, place the cast iron skillet in the preheated oven to heat.

After 10 minutes, carefully remove the hot skillet from the oven. Add the 1 tablespoon of butter and carefully swirl it around the bottom of the skillet.

Carefully place the cold biscuits into the hot skillet so they are touching one another. Keeping the biscuits close together encourages them to rise upward instead of spreading outward.

Bake for 13 to 15 minutes, or until the biscuits are puffed and golden brown on top.

Remove the biscuits from the oven and immediately brush the tops with butter.

Serve warm with butter, gravy, jelly, or jam, and enjoy!

Tips for the Best Success:

• Keep the fat cold. Cold lard or butter helps create tender, flaky layers as the biscuits bake.
• Use cold buttermilk. Keeping the dough cold is especially important with this recipe.
• Don't overmix the dough. Stir only until the flour is incorporated. Overworking the dough can make biscuits tough.
• Handle the dough gently. This was one of my mom's secrets. Biscuit dough doesn't need to be kneaded like bread dough.
• Don't add too much flour. The dough should be soft and a little sticky. Add just enough flour to make it manageable.
• Don't twist the biscuit cutter. Press straight down and lift straight up. This helps the biscuits rise properly.
• Chill the cut biscuits before baking. A short rest in the freezer helps keep the biscuits cold so they hold their shape and rise rather than spread.
• Get the skillet hot. The hot skillet gives the biscuits an immediate burst of heat and helps create a beautifully browned bottom.
• Let the biscuits touch. Placing them close together helps encourage them to rise upward.
• Bake until lightly golden. Overbaking can dry out an otherwise tender biscuit.

Variations and Substitutions:

• Lard: Lard gives these biscuits that wonderful old-fashioned texture and flavor. If you don't have lard, cold butter makes an excellent substitute.
• Buttermilk substitute: If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to make 1 cup. Let it stand for about 5 minutes before using.
• Extra buttery biscuits: Use butter in place of the lard and brush the tops generously with melted butter after baking.
• Cheddar biscuits: Add about 1 cup of shredded sharp cheddar cheese to the flour mixture before adding the buttermilk.
• Herb biscuits: Add 1 to 2 teaspoons of dried herbs such as parsley, chives, thyme, or rosemary to the dry ingredients.
• Garlic biscuits: Add 1/2 teaspoon of garlic powder to the flour mixture for a savory garlic biscuit.
• Sweet biscuits: For a slightly sweeter biscuit, add 1 to 2 tablespoons of sugar to the dry ingredients. These are especially good with jam or fresh berries.

Serving Suggestions:

• These homemade biscuits are wonderful served warm with a pat of butter, but there are plenty of ways to enjoy them.
• Serve with sausage gravy or country gravy for a classic Southern-style breakfast.
• Split them open and spread with butter and your favorite jelly or jam.
• Serve alongside scrambled or fried eggs and bacon or sausage.
• Use them as a side for fried chicken, roast chicken, or country-style dinners.
• Serve with honey for a simple sweet treat.
• Turn leftover biscuits into breakfast sandwiches with eggs, cheese, and sausage or ham.
• Serve warm biscuits alongside soups and stews in place of dinner rolls.

How to Store:

• At room temperature: Store cooled biscuits in an airtight container or zip-top bag for up to 2 days.
• Refrigerator: Biscuits can be refrigerated in an airtight container for about 4 to 5 days. Warm them before serving to bring back some of their softness.
• Freezer: Allow the baked biscuits to cool completely, then wrap them individually or place them in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheating:  To reheat frozen baked biscuits, warm them in a 300°F oven until heated through. You can also microwave them briefly, although the oven will give you a better texture.
• Freezing unbaked biscuits: The cut biscuits can also be frozen before baking. Place them on a baking sheet until solid, then transfer them to a freezer-safe container or bag. Bake from frozen, adding a few extra minutes to the baking time as needed.

Frequently Asked Questions:

Why are my biscuits not light and fluffy?
The most common reasons are overmixing, using warm ingredients, adding too much flour, or working the dough too much. Keep the ingredients cold and handle the dough gently.

Can I use butter instead of lard?
Yes. Cold butter works very well in this recipe. Lard gives the biscuits a particularly tender, old-fashioned texture, but butter provides wonderful flavor.

Why do I put the biscuits in the freezer before baking?
Chilling the biscuits helps keep the fat cold and helps prevent the biscuits from spreading too much in the oven. It also gives them a better chance of rising tall.

Why does the skillet need to be hot?
Starting the biscuits in a hot skillet gives them an immediate burst of heat. It also helps the bottoms brown nicely while encouraging the biscuits to rise.

Why shouldn't I twist the biscuit cutter?
Twisting can compress or seal the edges of the dough. This can interfere with the biscuits rising properly and may result in shorter biscuits.

Can I make these biscuits without a cast iron skillet?
Yes. A greased cake pan or another oven-safe baking pan can be used. A cast iron skillet is especially nice because it holds heat well and gives the biscuits beautifully browned bottoms.

Can I make the dough ahead of time?
For the best texture, biscuits are best baked soon after the dough is prepared. However, the cut biscuits can be frozen and baked later.

Why is my biscuit dough sticky?
This dough is supposed to be soft and somewhat sticky. Lightly flour your hands and work surface rather than adding large amounts of flour to the dough. Too much flour can make the biscuits heavy.

Can I use a food processor to make these biscuits?
You can, but for this recipe I recommend mixing them by hand. It is easier to avoid overworking the dough and preserves the gentle, old-fashioned method my mom used.

Old-Fashioned Zucchini Apple Bread

Moist homemade zucchini bread filled with fresh apples, cinnamon, and nutmeg—a delicious way to enjoy your garden harvest.

Some of the best recipes begin with a generous neighbor and a garden overflowing with fresh vegetables. My aunt had a neighbor whose zucchini plants were so productive that one plant provided enough zucchini for both families—and then some! She never had to plant her own because there was always plenty to share.

While she often added zucchini to sautéed vegetables and roasted vegetable dishes, one of her favorite treats was this old-fashioned zucchini apple bread. The combination of tender shredded zucchini, sweet apples, and warm cinnamon and nutmeg filled her kitchen with an aroma that was impossible to resist. If you walked through her door while it was baking, you knew you were about to enjoy good company, warm conversation, and a delicious slice of homemade bread.

This moist quick bread is perfect for breakfast, an afternoon snack with coffee, or an easy dessert, and it's a wonderful way to use up fresh garden zucchini during harvest season.

Ingredients:

1 c. granulated sugar
1 c. brown sugar
4 large eggs
1/2 c. butter, melted or vegetable oil
1 1/2 tsp. vanilla extract
3 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 tsp. nutmeg
2 c. shredded zucchini, heaping
1 1/2 c. finely diced apple 
1 c.  walnuts or pecans, chopped (Optional)

Directions:

Preheat the oven to 350°F. Grease two 9×5-inch loaf pans or line them with parchment paper for easier removal.

In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, melted butter (or vegetable oil), and vanilla until smooth and well combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

Gently fold in the shredded zucchini and diced apples until evenly distributed throughout the batter.
Divide the batter evenly between the prepared loaf pans.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the tops begin browning too quickly, loosely tent them with aluminum foil during the last 15 to 20 minutes of baking.

Cool the loaves in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Slice and enjoy!

Tips for Best Success:

• Use freshly shredded zucchini for the best texture and moisture.
• There's no need to peel the zucchini unless it has a very thick skin.
• Gently squeeze excess moisture from very watery zucchini, but don't wring it completely dry—the moisture helps keep the bread tender.
• Use firm apples such as Honeycrisp, Gala, Fuji, or Granny Smith.
• Stir the batter only until combined to keep the bread soft and tender.
• Check the loaves during the last 15 minutes of baking and tent with foil if needed.

Variations and Substitutions:

• Use butter for a richer flavor or vegetable oil for an extra moist loaf.
• Add 1 cup chopped walnuts or pecans for crunch.
• Stir in 1 cup raisins or dried cranberries.
• Add 1/2 teaspoon ground cloves or allspice for additional warm spice.
• Replace half of the all-purpose flour with whole wheat flour for a heartier loaf.
• Sprinkle coarse sugar over the tops before baking for a lightly crisp finish.

Serving Suggestions:

This zucchini apple bread is delicious served with:

• Butter while still slightly warm
• Cream cheese
• Apple butter or cinnamon butter
• Honey
• A cup of hot coffee, tea, or apple cider
• Fresh fruit for breakfast

How to Store:

Room Temperature:  Store the cooled bread tightly wrapped or in an airtight container at room temperature for up to 3 days.

Refrigerator:  Refrigerate for up to 1 week, wrapped tightly, or place in an airtight container.

Freezer:  Freeze whole loaves or individual slices for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions:

Do I peel the zucchini?
No. The peel becomes tender during baking and adds color and nutrients.

Should I squeeze the moisture out of the zucchini?
If the zucchini is extremely wet, gently squeeze out some excess moisture, but leave enough to keep the bread moist.

What apples work best?
Honeycrisp, Gala, Fuji, Braeburn, or Granny Smith all bake beautifully.

Can I make muffins instead of loaves?
Yes. Fill muffin cups about two-thirds full and bake at 350°F for approximately 20 to 25 minutes.

Can I freeze this bread?
Absolutely! Wrap the cooled loaf tightly in plastic wrap and then foil before freezing.

Uncle’s Spicy Cheddar Supper Bread

No yeast, no kneading, and ready for the supper table in under an hour.

Some recipes tell you exactly where they came from, and this is one of them.

This cheesy quick bread came from my mother's brother, who never seemed to think a recipe was complete without a little extra spice. The cayenne pepper adds just enough warmth to make the bread interesting without overwhelming the flavor of the cheddar cheese.

One of the things my mom loved most about this recipe was how quickly it came together. There was no yeast to proof and no dough to knead. In less than an hour, a warm loaf of homemade bread could be cooling on the counter, ready to serve with supper.

She often paired this bread with fried chicken, pork chops, soups, and stews, but it was just as good sliced thick and enjoyed as an afternoon snack. The combination of sharp cheddar cheese, savory seasonings, and a touch of heat makes every bite comforting and satisfying.

Ingredients:

1 3/4 c. all-purpose flour
1 1/2 c. cheddar cheese, shredded
2 1/2 tsp. baking powder
1 tsp. garlic powder
1 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 c. half-and-half, or evaporated milk
1/2 c. milk
1/2 c. melted butter or vegetable oil

Directions:

Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan or line it with parchment paper for easier removal.

In a large mixing bowl, whisk together the flour, cheddar cheese, baking powder, garlic powder, Italian seasoning, salt, cayenne pepper, and onion powder.  Make a well in the center of the dry ingredients. 

Pour in the half-and-half (or evaporated milk), milk, and melted butter or vegetable oil.  Stir with a wooden spoon or spatula just until the flour is moistened and no large dry streaks remain. Do not overmix.  The batter should be thick and slightly lumpy.

Spread the batter evenly into the prepared loaf pan.

Bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean and the top is lightly golden brown.

Let the bread cool in the pan for 10 minutes, then lift it out and transfer it to a wire rack.

Serve warm or at room temperature.

🌿 Mom’s Kitchen Tip:  Use freshly shredded cheddar if possible. It melts more smoothly into the bread and gives a richer cheese flavor than pre-shredded cheese.

Tips for Best Success:

• Measure the flour by spooning it into the measuring cup and leveling it off.
• Bring the milk and half-and-half closer to room temperature for a more even batter.
• Stir only until combined; overmixing can make the loaf dense.
• Check for doneness at the 40-minute mark.
• If the top browns too quickly, loosely tent the loaf with foil during the last 10 minutes of baking.
• Allow the bread to cool slightly before slicing.

Variations and Substitutions:  

• Replace cheddar with pepper jack for a spicier loaf.
• Use Monterey Jack, Colby, or a Mexican cheese blend.
• Substitute melted butter for the vegetable oil for a richer flavor.
• Add 1 finely chopped jalapeño or increase the cayenne to 3/4 teaspoon.
• Stir in crumbled cooked bacon.
• Add chopped green onions for additional flavor.
• Add 1 tablespoon chopped fresh chives or parsley.
• Replace half the cheddar with Parmesan cheese.
• Use buttermilk in place of the milk and half-and-half.

Serving Suggestions:

This bread pairs beautifully with:

• Fried chicken
• Pork chops
• Ham
• Beef stew
• Chili
• Vegetable soup
• Potato soup
• Baked beans
• Scrambled eggs
• Sausage gravy
• Barbecue meals

It also makes a delicious afternoon snack served warm with butter.

How to Store:

• Room temperature: Wrap tightly and store for up to 3 days.
• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature and warm briefly in the oven or toaster.

Frequently Asked Questions:

Can I use pre-shredded cheese?
Yes, but freshly shredded cheese gives the best flavor and texture.

Can I make muffins instead of a loaf?
Absolutely. Divide the batter among a greased 12-cup muffin tin and bake at 350°F for 18–22 minutes.

Why is my bread dense?
The most common cause is overmixing the batter or adding too much flour.

Can I use only regular milk?
Yes. Use 1 cup milk total if you don’t have half-and-half or evaporated milk.

Can I freeze it?
Absolutely. Freeze the whole loaf or individual slices.

Can I use pre-shredded cheese?
Yes, although freshly shredded cheese melts more smoothly.

Is this bread very spicy?
No. The cayenne provides a mild warmth rather than intense heat.

Can I make muffins instead?
Yes. Divide the batter among greased muffin cups and bake at 350°F for 18–22 minutes.

Why is my bread dense?
Overmixing the batter or using too much flour can cause a heavier loaf.

Can I add peppers?
Yes. Finely diced jalapeños or mild green chili peppers work wonderfully.

Grandma's Cinnamon Apple Bread

A moist, cinnamon-spiced apple bread filled with fresh apples and passed down through generations of our family.

This recipe came from my grandmother on my mom's side of the family. Although I never had the chance to meet her—she passed away long before I was born—I feel like I've come to know her through the stories my mother shared over the years.

My grandparents had apple trees growing in their yard, so fresh apples were always plentiful during the harvest season. One of my grandmother's favorite ways to use them was in this homemade apple bread.

Like my mother, she rarely measured ingredients. She simply cooked by experience, adding a little of this and a little of that until everything looked just right. Family gatherings, church suppers, and potlucks were always made a little sweeter by whatever she brought to the table.

This old-fashioned apple bread is soft, moist, warmly spiced with cinnamon and nutmeg, and filled with tender pieces of fresh apple. It's one of those timeless recipes that makes the whole house smell like home.

Life wasn't always easy for my grandmother, but from everything my mother shared, she was a kind, generous woman whose home and table were always open to family and friends. 

Ingredients:

1/2 c. butter, softened
1/2 c. packed light brown sugar
1/2 c. granulated sugar
2 eggs
1/4 c. milk or buttermilk
2 tsp. vanilla extract
1  tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cloves
2 c. flour
2 medium baking apples, peeled, cored, and finely chopped

Topping:

1/4 c. brown sugar
2 Tbs. flour
2 Tbs. butter
1/2 tsp. cinnamon

Directions:

Preheat the oven to 350°F. Grease and lightly flour a 9 × 5-inch loaf pan, or line it with parchment paper for easy removal.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition.

Stir in the milk (or buttermilk) and vanilla extract until well combined.

Add the baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Mix until incorporated.

Gradually stir in the flour just until no dry streaks remain. Avoid overmixing.

Gently fold in the chopped apples until evenly distributed throughout the batter.

Spread the batter evenly into the prepared loaf pan.

Spread the batter evenly into the prepared loaf pan.

(Optional Streusel Topping) In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the batter.

Bake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes.

Carefully remove the loaf from the pan and place it on a wire rack to cool completely before slicing.

Bake for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes.

Carefully remove the loaf from the pan and place it on a wire rack to cool completely before slicing.

Best Apples: Honeycrisp, Granny Smith, Jonathan, Cortland, Braeburn, or Pink Lady apples all work well because they hold their shape while baking.

Optional: For an extra special apple bread, sprinkle 1 to 2 tablespoons of finely chopped apples over the streusel topping before baking. The apples become lightly caramelized and add even more fresh apple flavor to every slice. 

Tips for Best Success:

• Use firm baking apples. Honeycrisp, Granny Smith, Jonathan, Cortland, Braeburn, or Pink Lady apples hold their shape well while baking.
• Finely chop the apples so they distribute evenly throughout the loaf.
• Measure the flour correctly by spooning it into the measuring cup and leveling it off to avoid a dense loaf.
• Do not overmix the batter. Stir just until the flour disappears to keep the bread tender.
• Use room-temperature butter and eggs for the smoothest batter.
• Test for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
• Cool for at least 10 minutes before removing the loaf from the pan to prevent it from breaking.

Variations and Substitutions:

• Fold in ½ to 1 cup of chopped walnuts or pecans.
• Add ½ cup raisins for a classic old-fashioned flavor.
• Use buttermilk instead of regular milk for an even more tender loaf.
• Replace the cinnamon, nutmeg, allspice, and cloves with 2 teaspoons apple pie spice.
• Bake in mini loaf pans for gift giving. Reduce baking time to approximately 25–30 minutes.

Serving Suggestions:

Grandma's apple bread is delicious served:

• Warm with butter
• With cream cheese
• Toasted the next morning
• Alongside coffee or hot tea
• With a drizzle of honey
• With apple butter
• With whipped cream
• With a scoop of vanilla ice cream for dessert
• As part of a fall brunch
• With cheddar cheese for an old-fashioned pairing

How to Store:

• Wrap tightly and store for 3 to 4 days at room temperature.
• Store in an airtight container in the refrigerator for up to 1 week.
• Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months.
• Warm individual slices for about 10–15 seconds in the microwave or lightly toast them.

Frequently Asked Questions:

What are the best apples for apple bread?
Firm baking apples such as Honeycrisp, Granny Smith, Jonathan, Cortland, Braeburn, or Pink Lady work beautifully.

Can I use buttermilk?
Yes. Buttermilk makes the bread extra moist and tender.

Can I freeze apple bread?
Absolutely. Wrap it well and freeze for up to three months.

Why is my bread dense?
Usually because the batter was overmixed or too much flour was added.

Can I add nuts?
Yes. Walnuts and pecans are excellent additions.

Can I make muffins instead?
Yes. Bake at 350°F for about 20–25 minutes.

Uncle's Moist Jalapeño Cheese Cornbread

My mom's favorite spicy cornbread recipe, made with garden-fresh jalapeños and plenty of cheddar cheese.

This recipe has a special place in our family because it was my mom's brother who introduced her to hot peppers through this cornbread. Before that, spicy foods weren't something she sought out. After tasting this cheesy jalapeño cornbread, she was hooked.

Every year afterward, my mom planted hot peppers in her garden and experimented with different varieties. Jalapeños were always one of her must-grow peppers. Whether she served this cornbread with chili, soup, or a summer barbecue, it quickly became a family favorite.

Made with creamed corn, sour cream, cheddar cheese, and fresh jalapeños, this cornbread is moist, flavorful, and has just the right amount of heat.

Ingredients:

3 large eggs
1 c. sour cream full fat is recommended
1/4 c. butter melted and cooled a bit
1/4 c. sugar
1 (15 oz. can) creamed corn
2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. flour
1/4 c. yellow cornmeal
2 jalapeños, diced
1 3/4 c. shredded cheddar cheese divided

Directions:

Preheat the oven to 375°F. Grease an 8x8-inch or 9x9-inch baking dish.

In a small saucepan, melt the butter over low heat. Set aside to cool slightly.

In a large mixing bowl, whisk the eggs until light and frothy.

Add the sour cream and cooled melted butter. Mix until smooth.

Stir in the sugar, creamed corn, baking powder, and salt until well combined.

Add the flour and cornmeal. Stir just until combined. Do not overmix.

Fold in the diced jalapeños and 1 1/2 cups of the shredded cheddar cheese.

Pour the batter into the prepared baking dish and spread evenly.

Sprinkle the remaining 1/4 cup cheese over the top.

Bake for 40 to 45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Allow the cornbread to cool for about 5 minutes before slicing and serving.

Tips for Best Success:

• Use full-fat sour cream for the richest texture.
• Let the melted butter cool slightly so it doesn't cook the eggs.
• Remove the jalapeño seeds for milder heat.
• Wear gloves when handling hot peppers if you have sensitive skin.
• Do not overmix the batter or the cornbread may become dense.
• Shred your own cheese for the best melting and texture.
• Check for doneness at 40 minutes, as ovens vary.

Variations and Substitutions:

• Leave some jalapeño seeds in the batter or add a third pepper.
• Substitute diced green bell peppers for some or all of the jalapeños.
• Replace part of the cheddar with Pepper Jack cheese.
• Fold in ½ cup cooked, crumbled bacon.
• Add 1 cup of drained whole-kernel corn.
• Use a 1-to-1 gluten-free flour blend.

Serving Suggestions:

This cornbread pairs perfectly with:

• Chili
• Taco soup
• Beef stew
• Ham and bean soup
• BBQ ribs
• Pulled pork
• Smoked brisket
• Fried chicken
• Pinto beans
• Collard greens

It's also delicious served warm with butter and honey.

How to Store:

• Room Temperature:  Store tightly covered for up to 2 days.
• Refrigerator:  Store in an airtight container for up to 5 days.
• Freezer:  Wrap individual pieces and freeze for up to 3 months.
• Reheating:  Warm in the microwave for 15 to 20 seconds or in a 300°F oven until heated through.

Frequently Asked Questions:

Is this cornbread spicy?
With the seeds removed, it has a mild heat. Leaving some seeds in will make it spicier.

Can I use canned jalapeños?
Yes. Drain them well before adding.

Can I make this ahead of time?
Absolutely. It reheats beautifully.

Why is my cornbread dense?
Overmixing the batter is usually the cause.

Can I use Greek yogurt instead of sour cream?
Yes. Full-fat Greek yogurt works well.

Can I double the recipe?
Yes. Bake it in a 9x13-inch pan and add a few extra minutes to the baking time.

Old-Fashioned Apple Walnut Bread

 A moist spiced apple loaf packed with tender apples, warm cinnamon, and crunchy walnuts

When we still had apple trees growing in the yard, my mother made good use of every apple she picked.

Some were canned, some were frozen, some became pies or applesauce, and some were turned into her homemade apple butter.

This bread was one of the recipes she made often, especially in the fall when apples were plentiful and the kitchen smelled like cinnamon and warm spice.

Sometimes she used her homemade apple butter, and other times plain applesauce if that’s what she had on hand. She also sometimes made it with only all-purpose flour when whole wheat flour wasn’t available.

No matter which version she made, it was always moist, tender, and full of fresh apple flavor.

This is the kind of loaf that feels like home with every slice.

Ingredients:

1 3/4 c. sugar
3/4 c. melted butter
3 large eggs
1/4 c. applesauce or apple butter
1 tsp. vanilla extract
2 c. all-purpose flour
1 c. whole wheat flour
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/3 tsp. cloves
1/3 tsp. nutmeg
3 c. peeled, cored, and cubed apples
1 c. chopped walnuts

Directions: 

Preheat oven to 300°F.  Lightly grease two 9x5-inch loaf pans.

In a large mixing bowl, whisk together sugar, melted butter, eggs, applesauce (or apple butter), and vanilla until smooth.

In a separate bowl, whisk together all purpose flour, whole wheat flour, cinnamon, baking soda, salt, cloves, and nutmeg. 

Gradually stir dry ingredients into wet ingredients.  Mix only until combined.  Do not overmix.

Gently fold in apples and walnuts until evenly distributed.

Divide batter evenly between loaf pans.  Smooth tops.

Bake for 70–80 minutes, or until a knife or toothpick inserted in center comes out clean.  (Apple breads can vary depending on moisture in apples.)

Cool in pans for 15 minutes, then remove and transfer to wire rack to cool completely.

Tips for Best Success:

• Use tart apples for best flavor
• Don’t overmix batter
• Check center carefully before removing
• Cool before slicing
• Toast walnuts for deeper flavor

Variations & Substitutions:

• Use all all-purpose flour
• Replace walnuts with pecans
• Add raisins
• Use apple butter for richer flavor
• Add coarse sugar topping

Serving Suggestions:

Perfect with:

Hot coffee
Tea
Cream cheese
Butter
Honey
Vanilla ice cream

How to Store:

• Wrap tightly at room temperature for 4 days
• Refrigerate up to 1 week
• Freeze up to 3 months

Frequently Asked Questions:

Can I use only all-purpose flour?
Yes.

What apples work best?
Granny Smith, Honeycrisp, or Fuji.

Can I skip walnuts?
Absolutely.

Why is my bread dense?
The batter was likely overmixed. 

Homemade Banana Muffins with Cinnamon and Nutmeg

A simple banana muffin recipe made with ripe bananas and warm spices for a soft, bakery-style texture. 

 If you’ve got a few extra bananas on the counter, this is exactly the kind of recipe they were meant for. These banana muffins bake up soft, tender, and full of flavor, with just the right touch of cinnamon and nutmeg.

They come together quickly with pantry staples, making them perfect for busy mornings, afternoon snacks, or sharing with family.

This is one of those classic, dependable recipes that doesn’t need anything fancy to be good. Ripe bananas do most of the work, adding natural sweetness and moisture, while a small amount of butter gives the muffins a rich, homemade taste.

The balance of baking soda and baking powder helps create a light texture without making the muffins dry. The warm spices give just enough flavor to make them feel special without overpowering the banana.

Ingredients:

1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 pinch ground nutmeg
3 bananas (ripe or very ripe work best)
1/4 c. brown sugar
1/3 c. butter, melted
1/4 c. white sugar
1 large egg
1 tsp. vanilla extract
1/4 c. chopped walnuts (Optional)

Directions:

Preheat the oven to 350° F.  Grease or line 12 muffin cups. 

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg.

In a large bowl, mash bananas until smooth.

Add brown sugar, melted butter, white sugar, egg, and vanilla. Mix until fully combined.

Add dry ingredients to the banana mixture.

Gently fold until just combined. Do not overmix.

Fold in walnuts if using.

Divide batter evenly among muffin cups.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool slightly before serving.

Tips for Best Success:

Use very ripe bananas for the best flavor
Do not overmix the batter
Fill muffin cups about 3/4 full
Let muffins cool slightly before removing from pan

Pro Tip: Bakery-Style Domed Muffin Tops

For tall, bakery-style muffin tops, start with a higher oven temperature.

Preheat your oven to 425°F and bake the muffins for 5–7 minutes. Then, without opening the oven, reduce the temperature to 350°F and continue baking for another 12–15 minutes until done.

This quick burst of heat helps the muffins rise rapidly, creating that classic domed top.

For an extra bakery-style finish, sprinkle coarse sugar or cinnamon sugar on top before baking.

Variations and Substitutions:

Add chocolate chips instead of walnuts
Use pecans or skip nuts entirely
Swap butter for oil for extra moisture
Add a streusel topping for a bakery-style finish

Serving Suggestions:

Serve warm with butter
Pair with coffee or tea
Great for breakfast, snacks, or lunchboxes

How to Store:

Store at room temperature in a sealed container for up to 3 days
Refrigerate for up to 5 days
Freeze for up to 2 months

Frequently Asked Questions:

Can I use frozen bananas?
Yes, thaw and drain excess liquid before using.

Why are my muffins dense?
Overmixing is the most common cause.

Can I make these into mini muffins?
Yes, reduce bake time to about 10–12 minutes.

Easy Apple Muffin Bread – Vintage Newspaper Recipe

 A soft, old-fashioned apple muffin bread made with tart apples, warm cinnamon, and a sweet cinnamon sugar topping.

This recipe came from an old newspaper clipping tucked into my mother’s recipe file, the kind she saved because she knew it would be worth making again.

She loved simple recipes like this—easy to stir together, dependable, and perfect for using up fresh apples. Recipes called “muffin bread” were especially popular because they had the soft texture of muffins but baked all at once like a loaf or skillet bread.

This apple muffin bread is soft, lightly spiced, and topped with a simple cinnamon sugar finish. It’s the kind of recipe that feels just right for breakfast, coffee time, or dessert after supper.

Ingredients:

2 large eggs, room temperature
1 c. milk
1/2 c. sugar
3 Tbs. melted butter or oil
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp.allspice
3 medium tart apples, peeled and finely chopped
1 tablespoon sugar
1/8 tsp. cinnamon

Directions:

Preheat oven to 350°F. Grease or butter a 9- or 10-inch cast iron skillet.

In a large bowl, combine eggs, milk, 1/2 cup sugar, and melted butter. Beat well until fully blended.

In a separate bowl, whisk together flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped apples.

Pour the batter into the prepared skillet and spread evenly.

In a small bowl, mix 1 tablespoon sugar with 1/8 teaspoon cinnamon. Sprinkle evenly over the top of the batter.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for about 10 minutes before serving. Best served warm.

Tips for Best Success:

• Use tart apples like Granny Smith for the best flavor
• Don’t overmix the batter—stir just until combined
• Finely chopped apples help the cake bake evenly
• Let it rest 10 minutes before slicing so it sets properly

Variations & Substitutions:

• Add chopped walnuts or pecans for crunch
• Use nutmeg instead of allspice for a slightly different flavor
• Swap part of the white sugar for brown sugar for deeper flavor
• Drizzle with a simple vanilla glaze for dessert style

Serving Suggestions:

• Serve warm with coffee or hot tea
• Add a scoop of vanilla ice cream for dessert
• Great for breakfast with butter
• Delicious with whipped cream on top

How to Store:

• Room Temperature:  Cover tightly for up to 2 days
• Refrigerator:  Store up to 5 days
• Reheating:  Warm slices in the microwave for 15–20 seconds

Frequently Asked Questions:

Can I use sweet apples instead of tart?
Yes, but tart apples help balance the sweetness best.

Can I make this ahead of time?
Yes—this cake stays moist and reheats very well.

Can I freeze it?
Yes, wrap tightly and freeze for up to 2 months.

Do I need cast iron?
No, a similar-sized baking dish will also work.

Easy Garlic Buttermilk Biscuits Baked in Butter

Golden, fluffy homemade biscuits made in one pan in under 30 minutes.

Some nights, supper needed to be simple. When Mom was short on time but still wanted something warm and homemade on the table, these easy garlic biscuits were her answer. No rolling. No cutting. Just mix, spread, and bake.

What makes these biscuits special is the melted butter poured right into the baking dish. As they bake, the butter bubbles up around the edges and creates a golden, slightly crisp bottom while the inside stays soft and fluffy.

They’re quick enough for busy weeknights, but comforting enough to feel like Sunday supper.

These garlic buttermilk biscuits are a simple “stir-and-bake” style recipe — no yeast, no rising time, and no biscuit cutter needed. The dough is soft and slightly sticky, which keeps the biscuits tender once baked.

The fresh garlic adds savory depth, and baking them directly in melted butter creates rich flavor in every bite. They pair beautifully with hearty main dishes, soups, or even just a little extra butter brushed on top.

Ingredients:

1/2 c. salted butter
2 1/2 c. flour
1 1/2 Tbs. sugar
1 Tbs. aluminum-free baking powder
1 1/2 tsp. salt
4 cloves garlic, minced
1 3/4 c. buttermilk

Directions:

Preheat your oven to 425°F and place the rack in the center position. Set out a glass 9×9-inch baking dish.

In a small saucepan over low heat, melt the butter. Once melted, pour the butter directly into the baking dish, tilting slightly to coat the bottom evenly. Set aside.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Make a well in the center of the dry ingredients. Pour in the buttermilk and add the minced garlic. Stir gently with a spoon until a loose, slightly sticky dough forms. Avoid overmixing — stir just until combined. If the dough seems too dry, add a small splash of buttermilk.

Spoon the dough over the melted butter in the baking dish. Do not stir the butter into the dough. Gently spread the dough evenly to the edges using a spoon or lightly buttered hands. It’s perfectly fine if some butter rises up around or slightly over the top.

Using a bench scraper or knife (lightly buttered to prevent sticking), cut the dough into 9 squares before baking.

Bake for 20–25 minutes, rotating the dish once halfway through baking, until the top is golden brown. A toothpick inserted into the center should come out clean.

Serve warm and enjoy.

Tips for Success:

• Do not overmix the dough — this keeps the biscuits tender.
• Fresh garlic gives the best flavor, but 1 teaspoon garlic powder can be substituted in a pinch.
• If you like extra golden tops, brush lightly with melted butter after baking.
• Let them rest 5 minutes before serving so the butter settles. 

 Variations & Substitutions:

• Garlic Powder Option: Substitute 1 teaspoon garlic powder for fresh garlic.
• Cheesy Version: Stir in 1 cup shredded cheddar or mozzarella.
• Herb Butter Biscuits: Add 1 teaspoon dried parsley or Italian seasoning.
• Spicy Kick: Add a pinch of red pepper flakes.
• No Buttermilk? Mix 1 3/4 cups milk with 1 1/2 tablespoons vinegar or lemon juice and let sit 5 minutes.

Serving Suggestions:

 These garlic biscuits pair beautifully with hearty comfort meals like:

• Old-Fashioned Mini Meatloaves with Sweet Brown Sugar Glaze
• Easy Baked Pork Chops with Tomatoes and Rice
• Old-Fashioned Beef Goulash
• Homemade soups and stews

These biscuits are especially delicious served alongside a big bowl of Good Old-Fashioned Beef Stew. They’re also wonderful served alongside scrambled eggs for breakfast, or sliced and used for mini sandwich sliders.

 How to Store and Reheat:

To Store:
Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

To Reheat:
Warm in a 300°F oven for 8–10 minutes, or microwave for 15–20 seconds. Brush with a little melted butter before serving to refresh the flavor.

To Freeze:
Wrap tightly and freeze up to 2 months. Thaw at room temperature and reheat before serving. 

Frequently Asked Questions:

Can I double this recipe?
Yes. Use a 9×13-inch dish and increase baking time slightly.

Why bake in butter instead of mixing it into the dough?
Baking in butter creates a rich, golden bottom crust while keeping the inside soft and fluffy.

Can I use unsalted butter?
Yes, but reduce the added salt slightly.

Do I need to turn the biscuits?
No. Rotating the pan once ensures even browning. 

Easy Homemade Cinnamon Bread (Mom’s Recipe)

A soft, cinnamon-swirled quick bread that fills the house with cozy bakery smells

This cinnamon bread is one of those recipes that instantly makes a house feel like home. It comes straight from my mom’s recipe box, and it’s the kind of bread she could make on a whim—yet it always tasted like she’d been baking all day. The sweet cinnamon swirl, soft crumb, and buttery richness make it perfect for breakfast, brunch, or an afternoon treat with coffee.

It’s also a wonderful bread to have on hand for unexpected company. Serve it warm, sliced thick, and watch it disappear. Simple ingredients, familiar flavors, and that unmistakable cinnamon aroma make this a recipe worth keeping and sharing.

Ingredients:

Cinnamon Sugar Mixture:
2/3 c. white or brown sugar
2 tsp. cinnamon

Batter:
1 c. butter, softened
2 c.white or brown sugar
2 eggs
2 c. buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 c. flour
2 tsp. baking soda
3/4 tsp. salt

Directions

Preheat the oven to 350°F. Grease two loaf pans and set aside.

Prepare the cinnamon sugar.
In a small bowl, stir together the sugar and cinnamon. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, mixing well.

Slowly stir in the buttermilk (or milk mixture) until smooth and well combined.

Add the flour and baking soda, mixing just until combined. Do not overmix.

Divide half of the batter evenly between the two prepared loaf pans.
Sprinkle about 3/4 of the cinnamon sugar mixture evenly over the batter in each pan.

Spoon the remaining batter evenly over the cinnamon sugar layer.

Sprinkle the remaining cinnamon sugar over the tops. Using a knife, gently cut through the batter in a loose, wavy motion to create a swirl—do not stir.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pans for about 20 minutes, then carefully remove and transfer to a wire rack to cool completely.

Tips for Best Success:

• Don’t overmix the batter—this keeps the bread tender.
• Use room temperature ingredients for smoother mixing.
• Swirl gently to keep distinct cinnamon layers.
• If browning too quickly, tent loosely with foil for the last 10 minutes.
• Let cool before slicing, so the swirl sets properly.

Variations and Substitutions:

• Brown sugar version: Use brown sugar for deeper, caramel-like flavor.
• Add nuts: Stir in ½–1 cup chopped walnuts or pecans.
• Glaze option: Drizzle with a simple powdered sugar glaze.
• Raisin cinnamon bread: Add ½ cup raisins to the batter.
• Lighter version: Reduce sugar slightly (to about 1½ cups) if desired.

Serving Suggestions:

• Serve warm with butter
• Toast slices for breakfast
• Pair with coffee or tea
• Add a light glaze for a dessert-style treat
• Great for brunch spreads or gifting

How to Store:

• Room temperature: Store wrapped for up to 3 days
• Refrigerator: Up to 5 days (may dry slightly)
• Freezer: Wrap tightly and freeze up to 2 months
• To reheat: Warm slices in microwave or toaster

Frequently Asked Questions:

Is this a yeast bread?
No, this is a quick bread—no yeast required.

Can I use milk instead of buttermilk?
Yes, add 2 tablespoons vinegar or lemon juice to 2 cups milk.

Why is my bread dense?
Overmixing or too much flour can cause density.

Can I make this in one loaf?
Yes, but increase baking time and monitor doneness.

Can I reduce the sugar?
Yes, slightly, though it may affect moisture and sweetness.

Cinnamon Raisin Quick Bread

A soft, cinnamon-swirled loaf filled with sweet raisins—an easy, no-yeast family favorite

This Cinnamon Raisin Quick Bread is one of those simple, comforting recipes that feels right at home on the kitchen counter. It’s easy to mix up, doesn’t require yeast, and fills the house with the warm, familiar scent of cinnamon as it bakes.

This recipe comes from my mother’s recipe file, filled with dependable, everyday favorites that brought comfort to the table. Studded with sweet raisins and layered with a ribbon of cinnamon sugar, this bread is soft, lightly sweet, and just indulgent enough to feel special without being fussy.

It’s perfect for breakfast, an afternoon snack, or served alongside a hot cup of coffee or tea. A thick slice with a little butter is all it needs.

Ingredients:

4 c. flour
2 c.sugar (white or brown), divided 
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk (see Notes for substitute)
2 tsp. vanilla
1/2 c. vegetable oil
1/2 to 1 c. raisins
3 tsp. cinnamon 

Directions: 

Preheat the oven to 350°F. Grease two 8×4-inch loaf pans and set aside.

In a large bowl, whisk together the flour, 1 1/2 cups of the sugar, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, vanilla, and oil until well combined.

Add the wet ingredients to the dry ingredients and stir just until moistened. Do not overmix—the batter will be thick and slightly lumpy.

Gently fold in the raisins until evenly distributed.

In a small bowl, combine the remaining 1/2 cup sugar with the cinnamon.

Divide half of the batter evenly between the prepared pans. Sprinkle half of the cinnamon-sugar mixture over the batter.

Top with the remaining batter, then sprinkle with the remaining cinnamon sugar.

Using a butter knife, gently swirl through the batter to create a cinnamon ribbon.

Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely before slicing.

Tips for Best Success:

• Do not overmix—this keeps the bread tender
• Use room temperature eggs for better blending
• Plump the raisins by soaking in warm water for 10 minutes (optional)
• Swirl gently to avoid muddying the cinnamon layer
• If browning too quickly, tent loosely with foil during the last 10–15 minutes 

Variations and Substitutions:

Raisins: 
Substitute golden raisins, currants, or dried cranberries

Add-ins: 
Chopped nuts (walnuts or pecans) for texture

Spices: 
Add nutmeg or allspice for extra warmth

Oil substitute: 
Melted butter can be used for richer flavor

Buttermilk substitute: 
Add 1 tablespoon vinegar or lemon juice to 1 cup milk; let sit 5 minutes 

Serving Suggestions:

• Serve warm with butter or cream cheese
• Toast slices for a slightly crisp edge
• Pair with coffee, tea, or hot cocoa
• Great as a breakfast bread or afternoon snack

How to Store:

Room temperature: 
Wrap tightly and store up to 3 days

Refrigerator: 
Store up to 1 week (bring to room temp before serving)

Freezer: 
Wrap well and freeze up to 3 months; thaw overnight 

Frequently Asked Questions:

Why is my bread dense?
Overmixing or too much flour can make it heavy. Stir just until combined.

Can I make this into muffins?
Yes—bake at 350°F for about 18–22 minutes.

Do I have to use raisins?
No, you can leave them out or substitute other dried fruit.

Why did my bread sink in the middle?
It may have been underbaked or the oven door opened too early.

Can I make one loaf instead of two?
Yes, but you’ll need a larger pan and a longer baking time. 

Honey Cornbread

Cornbread is one of those foods that you either like or you don't.  However, this cornbread recipe gives you a sweet and delicious cornbread that your whole family will love. It is just as quick as the boxed cornbread mixes, and it tastes so much better. 

Ingredients

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 large eggs, room temperature
1 c. heavy whipping cream
1 tsp. vanilla
1/4 c.melted butter, olive oil, or vegetable oil
1/4 c. honey

Directions

Preheat oven to 400°.  Greased 9 inch square pan. Or, we use a cast iron skillet with 1 tablespoon of olive oil in the bottom.  Slide the cast iron skillet into the oven while the oven is preheating, and you're mixing the batter together. Then carefully remove the skillet when the batter is ready to pour.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients.

In a medium bowl, beat the eggs with a whisk, until they are light, fluffy and a pale yellow color. Add the heavy whipping cream, vanilla, melted butter and honey.  Mix thoroughly with a whisk.  

Pour the egg mixture in the well of the dry ingredients.  Stir only until the flour is moistened. 

Pour into prepared pan or skillet,

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.

Sweet Potato Biscuits

Sweet Potatoes are good for your body. They are high in fiber and contain antioxidants.  They also make great biscuits.  These biscuits are light and fluffy, light orange in color, and they have a delicious flavor. 

Ingredients

2 to 3 c. flour
2 Tbs. baking powder
1/2 c. brown sugar
1/2 tsp. cinnamon
1 tsp. salt
8 Tbs butter, cut into smaller pieces
2 c. mashed sweet potatoes
2 Tbs. honey
1/4 c. heavy cream or evaporated milk
melted butter for brushing the tops

Directions

Preheat oven to 400°. Lightly grease a 10-inch cast iron skillet, or baking sheet.

In a large bowl, combine flour, baking powder, brown sugar, cinnamon and salt.

Add the butter.  Cut in the butter using a pastry knife or two table knives held together in your hand. The butter should be the size of small peas when you are done. 

In another bowl, combine mashed sweet potatoes, honey and cream.

Add the sweet potatoes to the flour mixture. Gently stir to make a soft dough.  

Turn the dough out onto a floured surface. Knead the dough about 4 times until it is a smooth ball. Knead in more flour until it is no longer sticky. Do not over work the dough or your biscuits will be hard and tough.

Flatten the dough out until it is about 1 inch thick. Cut the dough with a biscuit cutter or a glass. Place on prepared pan or cast iron skillet. 

Coat tops with melted butter.

Bake for 14 minutes, or until lightly browned on the top.

Cinnamon Swirl Quick Bread

 This quick bread will make you smile. It is moist and tender, almost like a cake instead of bread.   This bread is great for breakfast or as a snack through the day or as an after school treat.

Ingredients

1/2 c butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 c. buttermilk
1 Tbs. vanilla
1 tsp baking powder
1 tsp. baking soda
1/2 tsp salt
2 c. flour
1/3 c. brown sugar
2 Tbs
1 tsp. cinnamon, or more

Glaze (optional)

1/4 c. powdered sugar
1/4 tsp. vanilla
1/2 to 2 tsp. milk

Directions

Preheat oven to 350°. Grease an 8-inch loaf pan.

In a large mixing bowl, combine the butter and sugar together.  Beat thoroughly until smooth.

Add the egg and beat well. 

Pour in the buttermilk and vanilla. Mix until combined.

Add the baking powder, baking soda, salt and flour to the batter. Mix only until combined. Do not over mix or the bread will be heavy and tough. 

Pour 1/4 of the mixture into the prepared loaf pan.  

Sprinkle 1/4 of the cinnamon sugar mixture over the top. Keep alternating between the batter and cinnamon sugar, ending with the cinnamon sugar mixture. Swirl through the batter with a knife or a long toothpick to get a swirled effect. 

Bake 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. 

Cool for 10 minutes, then remove the bread from the pan. 

If you want to glaze your bread, combine powdered sugar, vanilla, and enough milk to make it a glaze consistency. Drizzle over the warm bread. Only add enough milk to reach a drizzling consistency. You don't want it too thick or too thin.  

Cut and serve when the bread is cool.

Notes

If you don't have buttermilk, you can make your own. 

In a measuring cup, add 1 tablespoon vinegar or lemon juice. Then pour in enough milk to measure 1 cup.  

Instead of making this into a loaf, you can use muffin tins instead. Bake for about 15 to18 minutes, or until they test done.

Lemon Poppy Seed Quick Bread

This Lemon Poppy Seed Quick Bread is sure to brighten up your day. It is tender and moist, bursting with that delicious lemon flavor with the right amount of sweetness.  This recipe is quick and easy to make.  It is perfect to serve with a cup of tea, or to give as a gift. 

Ingredients

2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 (3.4 oz.) box lemon pudding (optional)
1/2 c. milk
1 1/2 tsp. vinegar
1/2 c. butter, softened
1 1/4 c. sugar
3 eggs
1/2 c. lemon juice
1 1/2 Tbs. poppy seeds

Glaze

1/2 c. powdered sugar
4 Tbs. lemon juice

Directions

Preheat oven to 350°. Grease and flour one 9 x 5-inch loaf pan.

In a bowl, sift flour, baking powder, baking soda, salt and lemon pudding mix. Set aside.

In a measuring cup, mix milk and vinegar together.  All the mixture to sit for about 10 minutes to get sour milk. 

In a large mixing bowl, combine butter and sugar. Beat on medium speed for 2 to 3 minutes, or until light and fluffy.

Beat in eggs, one at a time. Mix thoroughly.

Pour in the lemon juice.  Don't worry that the mixture looks curdled, it is supposed to be that way.

On low speed, mix in half of the flour mixture. Then mix in half of the soured milk. Repeat this step again for the remainder of the flour and milk.  Only mix until the ingredients are incorporated, but do not over mix or the bread will be tough. 

Stir in poppy seeds.

Bake for 60 to 75 minutes, until the top is golden brown or when a toothpick inserted in the center comes out clean.

Toward the end of baking time, start making the glaze.  

In a bowl, combine powdered sugar and lemon juice. Beat until smooth.

Cool in the pan for 10 minutes, then remove the bread and place on a cooling rack.

While the bread is still warm, poke holes in the top using a knife. Be sure to go almost to the bottom of the loaf to ensure the glaze gets right into the bread.

Pour the lemon juice and sugar mixture over the warm bread. Let the bread sit until completely cool.  

Notes

Have all ingredients at room temperature for better results. 

If you don't want to use that much lemon juice, cut it back some. Try using less to see if the lemon taste is right for you.

You can add a box of lemon pudding. This helps with the over all flavor and texture. However, it is just as good without the lemon pudding mix if you don't have any. 

Easy Garlic Cheese Biscuits

This is a quick and easy meal idea if you don't have much time to prepare a meal. Garlic Cheese Biscuits are perfect as a side dish, or if you make gravy and add some meat, it can be served as a main meal.
 

Ingredients

2 c. flour
2 Tbsp. chives (optional)
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
2 Tbsp. chives (optional)
3/4 c. cheddar cheese, grated finely (more or less to taste)
4 Tbsp. cold butter
1 cup milk *

Topping

3 Tbs. butter melted
1 Tbs. chopped fresh parsley
1 /2 tsp. garlic powder

Directions

Mix flour, chives, baking powder, salt, garlic powder, and cheddar cheese in a bowl. 

Cut in butter with a pastry blender or fork until it resembles cornmeal.  Make a well in the center of the dry ingredients.

Pour the milk into the well that you made in the flour.  Stir just enough to combine ingredients. Do not over stir.

Drop the dough by tablespoonfuls onto an ungreased cookie sheet and bake at 425° to 450° for 15-20 minutes, or until golden brown. Makes 10 biscuits. 

While the biscuits are baking, make the topping.

Combine the melted butter, parsley, and garlic powder in a small bowl. Mix together and brush over the tops of the hot biscuits. 

Notes: 

You can use sour milk or buttermilk in place of the whole milk.

You could add bits of bacon or pepperoni to this recipe, too.

Better yet, make some gravy and pour that over the biscuits for a super yummy meal.

 

Carrot Banana Bread with  Cream Cheese Frosting

This carrot banana bread is moist and full of flavorful spices. It is so easy to put together. If you have extra carrots that you're wondering what to do with, add them to banana bread. Turn ordinary banana bread into something delicious. And for an extra treat, spread the loaf with cream cheese frosting if desired.

Ingredients

2 c. flour
1 c. brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
3 over-ripe bananas, mashed smooth
1 c. carrots, shredded
1/2 c. mayonnaise
1 egg
1/2 c. raisins (optional)
1/4 c. walnuts, chopped (optional)
1/4 c. flaked coconut (optional)
1 tsp. vanilla

Frosting

4 oz. cream cheese, softened
1/3 c. powdered sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla

Directions

Preheat oven to 350°. Spray a 9 x 5-inch loaf pan.

In a large bowl, combine flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.

In a small bowl, combine bananas, carrots, mayonnaise, egg, and vanilla. Beat until thoroughly combined.  

Add the banana mixture into the flour mixture and stir only until moistened. Be careful to not over mix or the bread will be tough. 

Fold in walnuts, coconut, and raisins.

Transfer to the prepared loaf pan. Spread it out evenly in the pan.

Bake 55 minutes, or until a toothpick inserted in the center of the bread comes out clean. 

Cool for 10 minutes, then remove the bread from the pan. Place the bread on a wire rack to finish cooling.

Prepare the cream cheese frosting, if desired.

In a mixing bowl, add cream cheese, powdered sugar, cinnamon, and vanilla.  Beat until well incorporated. 

Spread frosting over the top of the cooled carrot banana bread.

Slice the bread and serve.