Homemade Biscuits

Fresh biscuits baked in a cast iron skillet

Homemade Biscuits


  • 2 cups of flour
  • 8 tablespoons of salted butter
  • 1 tablespoon of baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup of buttermilk

How to make:

Preheat the oven to 425 degrees. Grease cookie sheet for baking.

In a large mixing bowl combine flour, sugar, baking powder, salt, and baking soda together. Cut 4 tablespoons of softened butter into the mixture and grate 4 tablespoons of frozen butter with a cheese grater into the mixture. Using a fork, make a well and pour in buttermilk. Knead the dough and add more buttermilk if necessary.

Turn out dough onto a well-floured surface. Continue kneading until the dough consistency is even and roll out to 3/4 inch thickness, or desired thickness. Cut with a 2.5-inch biscuit cutter.

Place cut biscuits onto the cookie sheet and bake for 12 minutes or until golden brown.

Southern Cornbread


Southern Cornbread


  • 2 cups of white self-rising cornmeal mix
  • 1/2 cup of sugar
  • 1 cup of milk
  • 2 large eggs
  • 1/2 cup of softened butter

How to make:

Preheat over to 400 degrees.

Grease a 9×9 dish, cake pan, or glass pie dish.

In a large bowl, beat butter and sugar together using a mixer until fluffy. Next blend in milk and eggs. Lastly, add in cornmeal until mixture runs smooth.

Pour into dish and bake for 22-25 minutes, or until a toothpick runs clean.

Let cool for a few minutes. Slice, add butter and serve.

Serves 6-8.

Blueberry Sour Cream Streusel Muffins

Homemade Blueberry Muffins for Breakfast

Blueberry Sour Cream Streusel Muffins 


  • 2 cups of flour
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 3 T. sugar
  • 1 egg
  • 1 cup sour cream
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 2 cups of blueberries
  • 1/2 cup of brown sugar, packed
  • 1/4 cup of flour
  • 1 t. cinnamon
  • 3 T. butter

How to make:

Heat oven to 425 degrees.

Grease two muffin pans – roughly two dozen muffins.

Combine and stir flour, baking powder, baking soda, salt and sugar. In a separate bowl beat the egg with sour cream and milk. Stir in the oil. Add liquids all at once to the dry ingredients. Stir only until well blended. Carefully fold in the blueberries. Spoon into greased muffin pans.

Mix brown sugar, flour, and cinnamon. Cut in the butter with a blender until crumbly and sprinkle over the top of the muffin batter.

Bake for 15 minutes or until topping is deep brown.

Remove and cook.

Serve warm or cool.