These classic buttermilk biscuits are light, flaky, and buttery with a crisp golden-brown exterior. Perfect for breakfast or as a side dish, they are quick and easy to make, requiring minimal ingredients. Whether enjoyed with butter, jam, or as a base for a hearty breakfast sandwich, these biscuits will be a hit with your family and friends. With their soft, airy texture and rich flavor, they are sure to become a staple in your baking repertoire.

Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Total Time: 25 minutes
Servings: 8 biscuits

Ingredients:

2 cups all-purpose flour

5 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

1 teaspoon salt

6 tablespoons cold butter, cut into small cubes

3/4 cup + 2 tablespoons milk or buttermilk

Directions

Prepare the Dry Ingredients:

In a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse until well blended.

Add the Butter:

Scatter the cold butter cubes over the flour mixture. Pulse until the butter is cut into small bits. Alternatively, use a pastry cutter or fork to incorporate the butter into the flour mixture.

Mix in the Milk:

Transfer the flour and butter mixture to a bowl. Make a well in the center and pour in the milk or buttermilk. Stir gently until the dough just begins to come together.

Knead the Dough:

Transfer the dough onto a lightly floured surface. Gently bring it together with your hands, sprinkling a bit more flour on top if necessary. Pat the dough into a rectangle about 3/4 inch thick.

Fold the dough into thirds like a letter, rotate 90 degrees, and pat it down again. Repeat the folding process once more to ensure the biscuits are flaky.

Shape the Biscuits:

Pat the dough into a rectangle about 1/2 to 3/4 inches thick. Use a 3-inch biscuit cutter to cut out biscuits. Avoid twisting the cutter as you press it into the dough to ensure a good rise.

Place the biscuits on an oven-safe skillet or baking sheet. Gather any remaining dough scraps, press them together, and cut out 2 more biscuits.

Bake the Biscuits:

Serving Suggestions:

Serve with a pat of butter and honey for a sweet breakfast treat.

Top with sausage gravy for a classic Southern-style breakfast.

Make a breakfast sandwich with scrambled eggs, bacon, and cheese.

Pair with a hearty bowl of soup or stew.

Serve as a side dish with fried chicken or roasted meats.

Cooking Tips:

Ensure the butter is very cold to create flaky layers.

Don’t overwork the dough; mix and knead just enough to bring it together.

If you don’t have a biscuit cutter, a drinking glass can work in a pinch.

For extra flaky biscuits, refrigerate the dough for 30 minutes before baking.

Nutritional Benefits:

High in calcium and protein when made with buttermilk.

Provides essential vitamins and minerals like B vitamins and iron.

Contains healthy fats from butter that can support cell function.

Dietary Information:

• Not suitable for gluten-free diets, unless a gluten-free flour is substituted.
• Contains dairy due to the use of butter and buttermilk.

Nutritional Facts (per biscuit):

• • Calories: 190
  • Fat: 12g
  • Carbohydrates: 20g

• • Protein: 3g
  • Fiber: 1g
  • Sugar: 2g

• Sodium: 350mg

Why You’ll Love This Recipe:

• • These biscuits are incredibly easy to make and can be whipped up in under 30 minutes.

• The flaky, buttery texture is perfectly balanced with a slightly tangy flavor from the buttermilk.
• They are versatile, working well for breakfast, lunch, or dinner.
• The recipe uses pantry staples, making it affordable and accessible for everyone.

Conclusion: These homemade buttermilk biscuits are the perfect treat for any meal. Their buttery, flaky layers make them irresistible, and with minimal effort, they can be ready in just 25 minutes. Whether you enjoy them with a cup of tea or as part of a hearty breakfast, they’ll quickly become your go-to biscuit recipe. Give them a try and enjoy the warmth and comfort of freshly baked biscuits in no time.

Frequently Asked Questions:

1. Can I make these biscuits without buttermilk?
   • • Yes, you can substitute regular milk, but buttermilk gives the biscuits a richer flavor and helps them rise more.
2. Can I freeze the dough?
   • Yes, you can freeze the biscuit dough. Shape the dough into biscuits, place them on a baking sheet, and freeze until firm. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
3. Can I use margarine instead of butter?
   • Yes, margarine can be used, but the biscuits may not be as flaky. Butter provides a richer flavor and better texture.
4. How do I know when the biscuits are done?
   • The biscuits should be golden brown on top and firm to the touch. You can also insert a toothpick into the center to check if it’s cooked through.
5. Can I add cheese to the biscuits?
   • Absolutely! Adding shredded cheddar or Parmesan to the dough will give the biscuits extra flavor.
6. Why are my biscuits not rising?
   • If your biscuits aren’t rising, it could be because your baking powder is old or you overworked the dough. Be sure to use fresh baking powder and handle the dough gently.
7. Can I make these biscuits ahead of time?
   • Yes, you can prepare the dough the night before, refrigerate it, and bake it the next morning.
8. What’s the best way to reheat leftover biscuits?
   • Reheat biscuits in the oven at 180°C (350°F) for about 5-10 minutes for a crispy exterior and warm interior.
9. Can I use whole wheat flour?
   • Yes, you can substitute up to half of the all-purpose flour with whole wheat flour, but the biscuits may be denser.
10. Why are my biscuits tough?
    • Biscuits can become tough if the dough is overworked or if too much flour is added during kneading. Handle the dough gently and lightly flour your surface.

This recipe is perfect for a simple yet tasty meal. Cabbage and eggs are a classic combination, but with the addition of fresh vegetables and spices, this dish is taken to the next level. It’s incredibly versatile and can be served as a snack, appetizer, or main course. Let’s get started and create a dish that’s not only easy to make but also nutritious and satisfying.

Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

1 small cabbage
1 onion, finely chopped
1 carrot, grated
2 eggs
4 tablespoons flour
Salt to taste
Black pepper to taste
Paprika to taste
Dried garlic to taste
Olive oil for frying

Directions

Prepare the Cabbage:

Chop the Cabbage: Chop the cabbage into small pieces.
Cook the Cabbage: Bring a pot of water to a boil and cook the cabbage for 5 minutes.
Drain: Drain the cabbage and set aside.
Prepare the Onion and Carrot:

Chop the Onion: Finely chop the onion.
Grate the Carrot: Grate the carrot.
Cook the Vegetables:

Heat Olive Oil: Heat olive oil in a frying pan over medium heat.
Sauté Vegetables: Add the chopped onion and grated carrot to the pan. Sauté until the vegetables are soft and fragrant.
Mix the Ingredients:

Combine Ingredients: In a large bowl, combine the cooked cabbage, sautéed onion and carrot, eggs, flour, salt, black pepper, paprika, and dried garlic.
Mix Well: Mix everything well until evenly combined.
Cook the Cabbage Mixture:

Heat More Olive Oil: Heat more olive oil in the frying pan over medium heat.
Form Patties: Scoop portions of the cabbage mixture into the pan, flattening them with a spatula to form patties.
Cook Patties: Cook for 3-4 minutes on each side, or until golden brown and crispy.
Serve:

Prepare the Sauce: In a small bowl, mix together sour cream, finely chopped fresh cucumber, and dill.
Serve Hot: Serve the cabbage and egg patties hot, with the sour cream and cucumber sauce on the side. Enjoy!
Additional Information
Serving Suggestions:

Serve with a fresh green salad for a light meal.
Pair with crusty bread or a side of rice.
Cooking Tips:

Ensure the cabbage is well-drained to prevent the mixture from being too wet.
Adjust the seasonings to your taste.
Nutritional Benefits:

High in fiber and vitamins from the cabbage and carrot.
Good source of protein from the eggs.
Low in calories, making it a healthy meal option.
Dietary Information:

Vegetarian
Can be made gluten-free by using a gluten-free flour substitute.
Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet or oven before serving.
Why You’ll Love This Recipe:

It’s quick and easy to prepare, perfect for busy days.
The combination of cabbage, eggs, and vegetables is both nutritious and delicious.
Versatile and can be served as a snack, appetizer, or main course.
Conclusion
This Quick and Delicious Cabbage and Egg Dish is a simple yet flavorful meal that you can enjoy any time of the day. With its tender cabbage and tasty seasoning, it’s sure to be a hit with your family and friends. Bon appétit! 

Ingredients:

• • Oats: 280 grams (3 cups)
  • Eggs: 2

• • Yogurt: 250 grams (1 cup)
  • Baking powder: 2 teaspoons
  • Salt: Pinch

• • Sesame seeds: 1 tablespoon
  • Walnuts: Handful, roughly chopped
  • Black pepper: Pinch (optional)

Step-by-Step Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 180°C (350°F). This will ensure that your bread bakes evenly and gets a lovely golden crust.

Step 2: Prepare the Dry Ingredients

1. 1. Measure the Oats: In a large mixing bowl, add 280 grams of oats (about 3 cups). These oats will serve as the base of the bread and provide a rich, hearty texture.
   2. Add the Baking Powder and Salt: To the oats, mix in 2 teaspoons of baking powder and a pinch of salt. The baking powder helps the bread rise, giving it a nice fluffy texture.

1. Optional – Add Black Pepper: If you want a subtle spice kick, add a pinch of black pepper to the dry mix. This step is optional but adds a nice balance to the sweetness of the oats and walnuts.

Step 3: Mix the Wet Ingredients

1. 1. Crack the Eggs: In a separate bowl, crack 2 eggs and beat them lightly with a fork until the yolks and whites are well combined. Eggs help to bind the ingredients and give the bread structure.
   2. Incorporate the Yogurt: Add 250 grams (1 cup) of yogurt to the eggs and stir until smooth. The yogurt adds moisture and a slight tangy flavor to the bread, making it soft yet flavorful.

Step 4: Combine Wet and Dry Ingredients

1. Mix the Wet into the Dry: Pour the egg and yogurt mixture into the bowl with the oats, baking powder, and salt. Stir everything together with a spatula or wooden spoon until fully combined. The mixture should have a thick, batter-like consistency.
2. Fold in Walnuts and Sesame Seeds: Add a handful of roughly chopped walnuts and 1 tablespoon of sesame seeds to the mixture. Gently fold them in until they are evenly distributed throughout the batter. These add a lovely crunch and nutty flavor to the bread.

Step 5: Prepare the Bread Pan

1. 1. Grease a Bread Pan: Lightly grease a loaf pan with butter or a non-stick cooking spray. This will ensure that the bread doesn’t stick and is easy to remove once baked.

Step 6: Bake the Oatmeal Bread

1. 1. Pour the Batter: Transfer the batter into the greased loaf pan, spreading it out evenly.
   2. Top with Extra Seeds (optional): If you like, sprinkle some extra sesame seeds or chopped walnuts on top for added texture and visual appeal.
   3. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

1. Cool in the Pan: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
2. Slice and Serve: Once fully cooled, slice the bread and serve it with your favorite toppings, such as butter, jam, or even avocado. Enjoy!

Cooking Tips:

• • Texture Adjustments: If you prefer a denser bread, you can reduce the baking powder to 1 teaspoon. For a fluffier texture, try adding a bit more yogurt or using quick oats instead of rolled oats.

• Add Sweetness: If you prefer a slightly sweeter version, you can add 1-2 tablespoons of honey or maple syrup to the wet ingredients. This can balance the savory flavor of the sesame seeds and walnuts.
• Variations: Feel free to experiment by adding other seeds, such as sunflower seeds or chia seeds. You can also substitute walnuts with pecans or almonds.
• Gluten-Free Option: Ensure that you use certified gluten-free oats if you are making this recipe for someone with gluten sensitivities.

Ingredients
– 1 1/2 cups (180 grams) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup (115 grams) unsalted butter, softened
– 1 cup (200 grams) granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 3 ripe bananas, mashed
– 1/2 cup (120 milliliters) sour cream or yogurt
– 1/2 cup (60 grams) chopped nuts (optional)

Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix in the mashed bananas until well combined. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. If using, fold in the chopped nuts.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Baked Turkey Lasagna Roll-Ups

Ingredients

Directions

Indulge in the simplicity and delightful flavor of this No-Bake Banana Cream Cake. With its creamy banana filling and a crisp biscuit crust, this dessert is perfect for any occasion. The combination of sweetened condensed milk, whipped cream, and fresh bananas creates a luscious texture that melts in your mouth.

This cake is incredibly easy to make, requiring no oven time and minimal preparation. It’s an ideal dessert for those hot summer days when you crave something sweet but don’t want to heat up the kitchen. Whether you’re hosting a dinner party or just want a quick treat for your family, this No-Bake Banana Cream Cake is sure to impress and satisfy everyone’s sweet tooth.

Recipe:

Ingredients:

Biscuit Crust:

200 grams (7 oz) biscuits (crushed)
90 grams (3.2 oz) butter, melted

Banana Filling:

3 bananas, mashed
400 ml (13.5 fl oz) heavy cream, whipped to stiff peaks
200 ml (6.7 fl oz) milk
8 grams (0.3 oz) agar agar
150 grams (5.3 oz) sweetened condensed milk

Directions:

Prepare the mold: Grease a 20 x 15 cm (8 x 6 inch) baking dish.
Make the biscuit crust:
Combine the crushed biscuits with melted butter and press the mixture firmly into the bottom of the prepared pan.
Refrigerate for 15 minutes while you prepare the filling.
Prepare the banana filling:
In a saucepan, whisk together the milk and agar agar. Bring to a boil over medium heat, whisking constantly.
Important Note: Agar agar is a vegetarian gelatin substitute. Be sure to follow the package instructions for proper blooming or dissolving, as some varieties may require soaking before using.
Once boiling, reduce heat and simmer for 1 minute, whisking constantly.
Whisk in condensed milk: Remove the pan from heat and whisk in the condensed milk until fully combined. Let the mixture cool slightly (about 5 minutes).
Fold in bananas and cream:
In a large bowl, gently fold the mashed bananas into the cooled agar agar mixture.
Then, fold in the whipped cream until just combined.
Pour filling and chill: Pour the banana cream filling over the chilled biscuit crust. Smooth the top and refrigerate for at least 1 hour, or until set.
Serve and enjoy! Slice and serve your no-bake banana cream cake chilled. Decorate with additional banana slices, whipped cream, or a sprinkle of cocoa powder, if desired.
Prep Time: 20 minutes | Setting Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 320 kcal | Servings: 8 servings

Nutritional Information per Serving:

Calories: 320 kcal
Protein: 4g
Carbohydrates: 30g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 70mg
Sodium: 150mg
Fiber: 1g
Sugar: 20g

Tips:

For a richer flavor, use brown sugar instead of white sugar in the biscuit crust. You can substitute other fruits for the bananas, such as mangoes, strawberries, or pineapple. Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Not only is this cake quick and easy to make, but it also offers a refreshing and light taste that pairs wonderfully with a cup of tea or coffee. The banana flavor is prominent, complemented by the creamy filling and the crunchy biscuit base. For an added touch, consider topping your slices with extra banana slices, a dollop of whipped cream, or a sprinkle of cocoa powder. This versatile dessert can also be made with other fruits like mangoes, strawberries, or pineapple, making it a great recipe to adapt based on what you have on hand. Store any leftovers in an airtight container in the refrigerator for up to three days, though it’s so delicious it might not last that long!