With just self-rising flour and buttermilk, you can whip up a batch of these biscuits in no time. Whether your’re pairing them with gravy, spreading on some jam, or enjoying them plain, these biscuits will quickly become your to-to recipe.

Homemade 2 Ingredient Buttermilk Biscuits

When your recipe has only 2 ingredients quality and type are key and can make a big difference.

Self-Rising Flour

Self-rising flour is a pre-mixed blend of all-purpose flour, baking powder, and salt. It’s designed to save you time and ensure your baked goods rise properly. While it’s perfect for biscuits, pancakes, and quick breads, it’s important to note the differences between types of flour:

• All-Purpose Flour: Lacks the baking powder and salt found in self-rising flour. If you only have all-purpose, you can make your own self-rising version by adding 1¹/₂ teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour.
• Cake Flour: Has a lower protein content, making it softer and less ideal for biscuits, which need a bit of structure.
• Bread Flour: Higher protein content makes this flour best suited for yeast breads and not for tender biscuits.

Buttermilk

Buttermilk is the not-so-secret ingredient that takes these biscuits to the next level. It’s tangy flavor and acidic properties make it an ideal choice for baking.

• Tender Texture: The acidity in buttermilk reacts with the baking powder in self-rising flour, creating carbon dioxide bubbles that help the biscuits rise and stay fluffy.
• Flavor Boost: Buttermilk adds a subtle tang that enhances the flavor of the biscuits, giving them a richer taste compared to regular milk.
• Moisutre: The slightly thicker consistency of buttermilk helps bind the dough together while keeping it moist.

If you don’t have buttermilk on hand, you can make a stustiture by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes. While this substitute doesn’t replicate the thickness of traditional buttermilk, it can be used in this recipe. However, keep in mind that the biscuits might not be as tender or flavorful as they would be with real buttermilk.

Let’s Make Biscuits

Prepare Your Dough:

1. In a large mixing bowl, add 3 cups of self-rising flour. The bowl should be big enough to allow room for hand mixing.
2. Create a well in the center of the flour and pour in 1¹/₂ cups of buttermilk.
3. Start mixing with a spoon or your hands. Combine the ingredients until the dough becomes shaggy and slightly sticky.

Knead and Shape

1. Lightly flour your work surface and transfer the dough from the bowl.
2. Knead the dough gently for a minute or two. You want it to be smoother and less sticky bit still soft. Overworking the dough can make the biscuits tough.
3. Flatten the dough to a thickness of 1 to 1¹/₄ inches using your hands or a rolling pin.
4. Use a biscuit cutter or the rim of a glass to cut out biscuits. A biscuit cutter will give you uniform shapes, but a glass works perfectly in a pinch. Gather and re-roll the scrps until all the dough is used.

Bake the Biscuits

1. Preheat your oven to 425 degrees.
   For Cast Iron Skillet Biscuits:
   – Place 1 tablespoon of butter in a cast iron skillet and heat it in the oven for about 5 minutes until the butter is melted and the skillet is hot.
   -Carefully arrange the biscuits in the skillet and bake for 14-16 minutes, or until the tops are golden brown.
   For Cookie Sheet Biscuits:
   -Spray a cookie sheet with non-stick cooking spray or line it with parchment paper.
   -Place the biscuits on the sheet, leaving a bit of space between them, and bake for 14-16 minutes until golden.

Enjoy

Serve the biscuits warm with butter, honey, or your favorite jam. They’re also perfect for soups, stews, or a hearty breakfast plate.

Tips and FAQ’s

Making biscuits is as much an art as it is a science. here are some helpful tips and answers to common questions to ensure your biscuits turn out perfectly every time.

Tips for Success

1. Keep Your Ingredients Cold: Cold buttermilk and flour help create a flakier texture. you can even chill your mixing bowl for extra insurance.
2. Don’t Overwork the Dough: Over-kneading can activate the gluten in the flour, resulting in tough biscuits. Aim for just enough mixing to bring the dough together.
3. Use a Hot Oven: The high temperature helps the biscuits rise quickly, giving them their signature flaky layers.
4. Don’t Twist the Cutter: When cutting out biscuits, press straight down and lift up. Twisting can seal the edges, preventing the biscuits from rising properly.
5. Brush with Butter: For an extra golden and flavorful top, brush the biscuits with melted butter before baking.

Common Questions

Q: Can I use regular milk instead of buttermilk?
A: You can, but the biscuits won’t have the same tangy flavor or tender texture. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This works in a pinch but will change the profile of the biscuits slightly.

Q: Can I make these biscuits ahead of time?
A: Yes! you can cut out the biscuits, place them on a baking sheet, and freeze them. Once frozen, transfer them to a resealable bag. When ready to bake, place the frozen biscuits on a baking sheet and bake at 425 degrees, adding a couple of extra minutes to the baking time.

Q: Can I add extra ingredients like cheese or herbs?
A: For sure! Stir in shredded cheese, chopped herbs or cooked bacon into the dough before shaping for a fun twist.

Q: Why did my biscuits turn out flat?
A: This could be due to several reasons: using old self-rising flour with inactive leavening, not preheating the oven fully, or overworking the dough. Fresh ingredients and gentle handling are key.

Q: How do I store leftover biscuits?
A: Store them in an airtight container at room temperature fro up to 2 days. For longer storage, freeze the biscuits and reheat in the oven when needed.

Other Biscuit and Bread Recipes:

Cream Cheese Buttermilk Cinnamon Sugar Biscuits

These easy homemade biscuits with just a touch of sweet are a great treat to eat and give to friends!

Check out this recipe

Farmhouse Lard Buttermilk Biscuits

A tender easy homemade biscuit made with lard just like Grandma used to make.

Check out this recipe

Simplicity often leads to the best results. With just self-rising flour and buttermilk, you can create tender, flaky biscuits that taste like they’ve been made from scratch by a seasoned baker.

This is the perfect biscuit recipe for my Sausage Gravy or my Creamed Chip Beef Gravy!

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Homemade 2 Ingredient Buttermilk Biscuits

These biscuits are perfect for any meal, from breakfast to dinner, and are made with just two ingredients you probalby already have in your kitchen10-

Servings 10 biscuits

Calories 158kcal

Ingredients

• 3 cups self rising flour
• 1½ cups buttermilk

Instructions

Prepare the Dough:

• Start by adding the self-rising four to a large mixing bowl. Make sure the bowl is big enough to allow room for mixing by hand.
• Create a well in the center of the flour and pour in the buttermilk.
• Begin mixing with a spoon or go straight in with your hands. Combine until the dough becomes shaggy and slightly sticky.

Knead the Dough:

• Lightly flour your work surface and transfer the dough from the bowl.
• Knead the dough gently, folding and pressing until it becomes smoother and less sticky.

Shape the Biscuits:

• Flatten the dough to a thickness of 1 to 1¼ inches using your hands or a rolling pin.
• Use a biscuit cutter or the rim of a glass to cut out biscuits. Gather the scraps, re-roll, and cut until all the dough is used.

Preheat the Oven:

• Preheat your oven to 425°

Baking Options:

Cast Iron Skillet Method

• Place 1 tablespoon of butter in a cast iron skillet and put the skillet in the preheated oven for about 5 minutes to melt the butter and heat the skillet.
• Carefully arrange the biscuits in the hot skillet and bake for 14-16 mintues, or until golden brown.

Cookie Sheet Method

• Spray a cookie sheet with non-stick cooking spray or line it with parchment paper.
• Place the biscuits on the prepared sheet, leaving a bit of space between them, and bake for 14-16 minutes or until the tops are golden brown.

Serve:

• Enjoy the biscuits warm, straight out of the oven. Serve them with butter, honey, or your favorite jam or jelly.

Nutrition

Serving: 2biscuits | Calories: 158kcal | Carbohydrates: 29g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 39mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Calcium: 47mg | Iron: 0.3mg

The post Homemade 2 Ingredient Buttermilk Biscuits appeared first on The Farmwife Feeds.

Made with layers of moist cornbread (from your favorite 16-ounce mix or homemade), creamy ranch dressing, and a savory mix of sour cream and mayo, this salad is bursting with flavor. It’s packed with hearty pinto beans, sweet whole-kernel corn, juicy diced tomatoes, crunchy bell peppers, and green onions for a fresh, colorful touch. Topped with crispy crumbled bacon and shredded cheddar cheese, this dish is a showstopper in every bite. The stunning presentation makes it a centerpiece at potlucks, cookouts, or family dinners, whether served in a trifle dish or layered in a bowl. Simple to assemble and full of rich flavors, this recipe is the perfect way to bring everyone back home for seconds!

Back Home Cornbread Layered Salad

I love that this is called Back Home Cornbread Salad because it is from my hometown church cookbook! It is a layered salad that is beautiful but so good. This recipe will fascinate people, and it’s super easy to put together.

A small-town church cookbook is a fantastic source – no one cooks like church ladies!  This recipe is from Peggy; I love Peggy.  Of course, I’ll be honest: there is no one in the church I grew up in that I don’t love and cook, man can all of them cook?

Gather Your Supplies and Ingredients

• 1 16 ounce package cornbread mix or pre-made cornbread
• 1 1 ounce package Ranch dressing mix
• 1 1/2 cups sour cream
• 1 1/2 cups mayonnaise
• 2 15 ounce cans pinto beans, drained and rinsed
• 3 tomatos diced
• 1 cup chopped green or red pepper
• 1 cup chopped green onion
• 1 cup shredded cheddar cheese
• 1 pound bacon cooked and crumbled
• 2 11 ounce cans whole kernel corn, drained

How to Make Back Home Cornbread Layered Salad

1. Prepare the Cornbread:
   • Bake the cornbread according to the package instructions or use pre-made cornbread. Allow it to cool completely before crumbling into bite-sized pieces.
2. Make the Dressing:
   • Mix the ranch dressing packet, sour cream, and mayonnaise in a medium bowl until smooth. Set aside.
3. Layer the Salad:
   • In a large trifle dish or clear bowl, begin layering the ingredients:
     1. First Layer: Crumble half of the cornbread evenly across the bottom.
     2. Second Layer: Add half of the pinto beans, spreading them evenly.
     3. Third Layer: Scatter half of the diced tomatoes.
     4. Fourth Layer: Add half of the chopped bell peppers.
     5. Fifth Layer: Sprinkle half of the green onions.
     6. Sixth Layer: Add half of the drained corn.
     7. Seventh Layer: Spread half of the ranch dressing mixture over the layers.
     8. Eighth Layer: Sprinkle half of the shredded cheddar cheese.
     9. Ninth Layer: Add half of the crumbled bacon.
4. Repeat the Layers:
   • Repeat all the layers using the remaining half of each ingredient. Finish with the dressing on top, followed by cheddar cheese, bacon, and a sprinkle of green onions for garnish.
5. Chill and Serve:
   • Cover the salad with plastic wrap and refrigerate for at least 2 hours to let the flavors meld. Serve chilled, and enjoy!

This salad can be made a day in advance, making it a perfect dish for busy schedules or entertaining!

Tips, Tricks, and Questions

Building a Cornbread Layered Salad is pretty straightforward, but here are some tips and tricks to help you:

Cornbread Consistency:

The texture of your cornbread is important. It should be crumbly but not too dry. If your cornbread is overly dry, consider adding a small amount of milk or butter before crumbling it to keep it moist and flavorful.

Make it Ahead:

One of the best things about this salad is that it can be made ahead of time. Prepping it the day before saves you time on the day of your event and allows the flavors to develop fully. Just be sure to store it in the fridge covered tightly with plastic wrap.

Ingredient Substitutions:

If you like to switch things up or are adjusting to specific dietary needs or preferences, there are several substitutions you can make:

Beans: Swap pinto beans for black or kidney beans for a slightly different flavor and texture.

Cheese: If cheddar isn’t your favorite, try using Monterey Jack, Colby, or even a spicy Pepper Jack for a kick.

Bacon: For a healthier alternative, turkey bacon works well, or you can omit the bacon altogether for a vegetarian version.

Layering Tips:

When layering the salad, try to spread each ingredient evenly across the dish. This ensures that every serving has a balanced mix of flavors and textures. Also, use a clear dish to highlight the colorful layers, which add to the dish’s visual appeal.

Garnish Ideas:

Get creative with your garnishes. Fresh herbs like parsley or cilantro can add a pop of color and fresh flavor. A sprinkle of smoked paprika or a dash of hot sauce on top can also elevate the dish.

Serving Suggestions:

Cornbread Layered Salad pairs well with grilled meats, especially barbeque. It’s also a great side dish for fried chicken, or you can enjoy it on its own as a hearty lunch or light supper.

If you don’t Have a Clear Bowl or Trifle Dish, no worries at all. This salad will impress merely on taste alone, so don’t stress!

If you love church cookbook recipes check out my recipe for Snickerdoodles; Soft and Chewy or for sure Crispy Cookie Coffeecakes. OH and Cream Cheese Cookies!

Who wouldn’t want to go back home to this salad?

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Back Home Cornbread Salad

a flavorful and visually stunning dish perfect for potlucks, family gatherings, or any occasion. Made with layers of crumbled cornbread, creamy ranch dressing, pinto beans, fresh veggies, crispy bacon, and shredded cheddar cheese, this salad is as easy to make as it is delicious. Prepare it ahead of time for a stress-free, crowd-pleasing recipe everyone will love!

Servings 10 people

Calories 566kcal

Author Jent

Ingredients

• 1 16 ounce package cornbread mix or pre-made cornbread
• 1 1 ounce package Ranch dressing mix
• 1 1/2 cups sour cream
• 1 1/2 cups mayonnaise
• 2 15 ounce cans pinto beans, drained and rinsed
• 3 tomatos diced
• 1 cup chopped green or red pepper
• 1 cup chopped green onion
• 1 cup shredded cheddar cheese
• 1 pound bacon cooked and crumbled
• 2 11 ounce cans whole kernel corn, drained

Instructions

Prepare the Cornbread

• Bake the cornbread according to the package instructions, or use pre-made cornbread. Allow it to cool completely before crumbling into bite-sized pieces.

Make the Dressing

• In a medium bowl, mix the ranch dressing packet, sour cream, and mayonnaise until smooth. Set aside.

Layer the Salad

• In a large trifle dish or clear bowl, begin layering the ingredients:
• First Layer: Crumble half of the cornbread evenly across the bottom.
• Second Layer: Add half of the pinto beans, spreading them evenly.
• Third Layer: Scatter half of the diced tomatoes.
• Fourth Layer: Add half of the chopped bell peppers.
• Fifth Layer: Sprinkle half of the green onions.
• Sixth Layer: Add half of the drained corn.
• Seventh Layer: Spread half of the ranch dressing mixture over the layers.
• Eighth Layer: Sprinkle half of the shredded cheddar cheese.
• Ninth Layer: Add half of the crumbled bacon.

Repeat the Layers

• Repeat all the layers using the remaining half of each ingredient. Finish with the dressing on top, followed by cheddar cheese, bacon, and a sprinkle of green onions for garnish.

Chill and Serve

• Cover the salad with plastic wrap and refrigerate for at least 2 hours to let the flavors meld. Serve chilled, and enjoy!

Nutrition

Serving: 1cup | Calories: 566kcal | Carbohydrates: 9g | Protein: 11g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 647mg | Potassium: 304mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1250IU | Vitamin C: 26mg | Calcium: 140mg | Iron: 1mg

The post Back Home Cornbread Layered Salad appeared first on The Farmwife Feeds.

This recipe is the base of my Tamale Pie, but it is so easy and delicious I use it alone with soups, stews, and chili.

Easy Green Chili Cornbread

I love to make these in my individual 5.3 inch cast iron pans. Everyone gets a little bit of crispy goodness and warm soft center but it’s just as delicious made in a 9×13 baking dish.

Recipe Tips:

• I love cornbread made in cast iron but this is just as delicious baked in a 9×13 baking dish.
• If using individual cast-iron skillets only fill to about halfway as the batter rises while baking.
• I sprinkle some shredded cheese on the cornbread the last 5 minutes of baking and then when I take them out of the oven I sprinkle with some sliced green onions, cilantro or parsley. Optional of course.

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Easy Green Chili Cornbread

A simple homemade hearty cornbread that is perfect for all those soups and chili's on cold days.

Ingredients

• 1/2 cup cornmeal
• 2/3 cup flour
• 3 Tablespoons sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 3½ Tablespoons vegetable oil
• 1/3 cup milk
• 1 egg
• 1 4.5 ounce can green chili's
• 1 15 ounce can creamed corn

Instructions

• Pre-heat oven to 400° and if using a large cast-iron skillet or individual cast iron skillets place them in the oven while it is pre-heating. You can also use a 9x13 baking dish but do not place it in the oven while it is pre-heating.
• Mix the dry ingredients together in a bowl - cornmeal, flour, sugar, baking powder and salt
• Add the oil, milk and egg to dry ingredients and stir to combine
• Add the creamed corn and green chili's - stir to combine
• Carefully remove the hot cast iron from the oven and add a small amount of vegetable oil to coat the cast iron and give a swirl to coat
• Carefully pour the cornbread batter into the hot pan and place back in the oven for 20-25 minutes until done, a toothpick inserted in the center come out clean.

  Approximately the same cooking time for a greased 9x13 pan.

  If using individual cast iron pans only fill batter up halfway as the cornbread will rise as it bakes, also can put the individual pans on a cookie sheet to catch any overflow mess. Also may not take as long to bake depending on the size of the pans so keep an eye on them. Again a toothpick inserted in the middle that comes out clean means it is done.

Notes

Optional -

Shredded cheese, cilantro, parsley to top after you bake.

The post Easy Green Chili Cornbread appeared first on The Farmwife Feeds.

When you see the recipe and realize how easy these are you will want them all the time. And the great part is, you can!

Easy enough for a weekday breakfast, decadent enough for an amazing addition to your weekend breakfast or brunch! If I have some on hand I love to use my Apple Pie Filling and Topping but I am no stranger to canned apple pie filling!

Easy Apple Pie Cinnamon Rolls

This tastes just as amazing in a baking dish but I love to make this in my cast iron skillet!

Start by placing a sheet of parchment paper in your skillet. Easy clean-up plus it just makes it look so rustic and homemade. Perfect for serving as well!

Lay your cinnamon rolls about in a circle not touching as they will expand and rise while baking.

Next, go crazy topping them with the apple pie filling. I put a happy spoonful on each cinnamon roll and place the extra directly in the center. As the cinnamon rolls bake and the pie filling gets warm it works its way into all the nooks and crannies.

Then bake in a pre-heated 350 degree oven for 20-25 minutes until cinnamon rolls are done in the center.

Once out of the oven drizzle with the icing that came with the cinnamon rolls.

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Easy Apple Pie Cinnamon Rolls

Ingredients

• 1 5 count package Pillsbury Grands Cinnamon Rolls with icing
• 2-3 cups apple pie filling

Instructions

• Place the cinnamon rolls in your baking pan, top with apple pie filling
• Bake in a pre-heated 350° oven for 20-25 minutes
• Once baked and out of the oven drizzle the icing over them and serve.

Notes

Recipe Notes:

I love to bake mine in my 10 inch cast iron skillet, it makes this easy dish look rustic, homemade and fancy. Place a piece of parchment paper in your skillet and follow the recipe.

You can pop the icing in the microwave (minus the metal lid) for a few seconds to make it easier to drizzle if you need to.

The post Easy Apple Pie Cinnamon Rolls appeared first on The Farmwife Feeds.

I’ve made this so many times using my fine mesh strainer and a lot of smooshing, it works! But this year I broke down and spent the $20 on this food mill from Amazon……worth it!

3 Ingredient Baked Blackberry Jam

I can’t believe how easy this recipe is. Baked fruit has long been one of my favorite things, the way the fruit gets warm and puffy. I love the effect of the baked fruit in my Breakfast Lasagna, it POPS in your mouth!

Recipe Tips:

• This recipe does not use pectin so the jam will not set up as firm as a jam that does.
• Recipe yields about 2 – 8 ounce jars.
• This recipe can easily be doubled. Just be sure to use a larger oven-proof dish, that way the fruit is still in a single layer and bakes evenly.

If you love to make and eat homemade jam give my Easy Rhubarb Jam a try as well!

Other Blackberry Recipes:

• Sugarless Fresh Blackberry Juice

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3 Ingredient Baked Blackberry Jam

Super simple homemade jam.

Ingredients

• 4 cups fresh blackberries rinsed and dried
• 1⅓ cups sugar
• 1 Tablespoon lemon juice

Instructions

• Spread the fresh blackberries in a single layer either in a 9x13 baking dish or a cookie sheet.
• Bake in a 350° pre-heated oven for 30 minutes-the fruit will be really hot and puffy but still holding its shape
• Remove from the oven and immediately stir the sugar and lemon juice into the hot berries, stir to combine, mushing up the fruit and the sugar dissolves

With seeds and fruit pulp:

• If you don't mind the seeds and the fruit pulp now is the time to divide it into jars and put in the refrigerator to set up

Seedless:

• If you prefer seedless now is the time to run the mixture through a food mill or mesh strainer - discard the seeds and fruit pulp
• Place the jam in jars and set in the refrigerator to set up.
• Store in the refrigerator

Notes

This jam will not be as set-up as store-bought or a recipe that uses pectin but is still spreadable but not runny.

The post 3 Ingredient Baked Blackberry Jam appeared first on The Farmwife Feeds.

I love this recipe because the dough is super easy to make and not finicky. This recipe calls for very little yeast but a long rising time.

Perfect to throw together the night before, allow to rise all night, and bake fresh in the morning. Or throw together in the morning, allow to rest all day, and have fresh bread for supper.

Crusty No Knead Dutch Oven Bread

I love my dutch oven and am constantly on the search for new recipes to use it for. A dutch oven really holds in the heat and distributes it evenly. For meats, stews, and now bread, it definitely earns its place in my kitchen.

I have had mine for years but this white one made by Lodge is my future one!

This recipe is literally the easiest homemade artisan bread ever. Four pantry ingredients are all it takes to fresh homemade bread at home.

Other Dutch Oven Recipes:

• Braised Beef Short Ribs
• Golden Mushroom Chicken
• Traditional Beef Pot Roast Dinner

Peep that Farmlife towel……just click here!

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Crusty No Knead Dutch Oven Bread

With 4 simple everyday ingredients, you can make a delicious artisan crusty bread.

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon yeast
• 1½ cups warm water about 110°
• 3-4 Tablespoons butter

Instructions

• In a large bowl combine the dry ingredients: flour, salt, yeast
• Pour the warm water into the dry ingredients and stir to incorporate with a wooden spoon, danish whisk or your hands. Don't over work - just pull the dry ingredients and water together - dough will be shaggy, shape into a ball.
• Cover the bowl tightly with plastic wrap and set on the counter for it to rise. Allow to rise 12-18 hours at room temperature.
• After the dough has risen, pre-heat the oven to 450° and go ahead and place your empty dutch oven with the lid on it in the oven while it is pre-heating.
• Turn the dough out onto a lightly floured piece of parchment paper and shape into a ball or an oval - depending on the shape of your dutch oven - my dutch oven is an oval so I shape my dough that way - cover with a cloth and allow dough to rest until oven has come up to temperature and your dutch oven is hot.
• Carefully remove the pot from the oven and place the dough and parchment paper into the hot pot and place back in the oven with the lid on.
• Bake for 30 minutes with the lid on then remove lid and bake for another 15 minutes.
• Remove from the oven and remove the bread from the pot - immediately and carefully rub the loaf with the butter, all of the butter!!

The post Crusty No Knead Dutch Oven Bread appeared first on The Farmwife Feeds.

My favorite way to eat these might be an afternoon on the go snack. Hand-held, made with oat flour, ripe bananas, extra protein milk, pecans, and chocolate chips. They make a great “healthy” snack!

If you want a real treat make a peanut butter and jelly sandwich using two of these pancakes as the “bread”! So so good, the sweet of the jelly with the peanut butter and banana. 

Oatmeal Banana Pancakes

This recipe is great 2 ways. Traditional pancakes with butter and syrup or as a snack. My favorite is covered in peanut butter with a sprinkle of powdered sugar at snack time!

Ingredient List:

• over-ripe bananas
• oat flour
• baking powder and salt
• eggs
• milk
• chocolate chips and pecans

Recipe Notes:

• I mix these by hand and leave small chunks of banana in them, but you can always use a mixer if you prefer a smoother batter.
• Quite honestly the mix-ins are endless – make them the way you like. Try coconut, a different kind of nut, dark chocolate, peanut butter chips……
• I use Fairlife milk for the extra protein since I mostly eat these as a snack. Regular milk works just as well in this recipe.

More Banana Recipes:

• Banana Split Dessert
• Super Easy Banana Bread

If you are looking for a more basic oatmeal pancake I have long loved these Old Fashioned Oatmeal Pancakes from my friends over at These Old Cookbooks!

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Oatmeal Banana Pancakes

These easy to make pancakes are great for breakfast or grab and go snacks!

Ingredients

• 2 cups oat flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 ripe bananas
• 1½ cups Fairlife Milk Can also use regular milk
• ½-¾ cup chopped pecans
• ½-¾ cup chocolate chips I prefer the mini's

Instructions

• Combine your dry ingredients in a medium-sized bowl.
• Add the eggs, milk and peeled ripe bananas to your dry ingredients - can use an electric mixer or a spoon to stir and combine completely to make your pancake batter.
• Once your batter is mixed stir in your pecans and chocolate chips.
• On a griddle or in a pan over medium-low heat sprayed with vegetable oil scoop approximately 1/3 of a cup of batter for each pancake allow to cook 2-3 minutes on one side-until tiny bubbles appear on top then carefully flip the pancakes and cook 2-3 more minutes on the other side or until the middle of the pancake is firm.
• If storing for snacks - allow to cool and keep in an air -ight container or zip lock bag in the refrigerator.
• Can heat in the microwave for a few seconds to warm or pop in the toaster!

  Or eat cold like I do!

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I love donuts so an apple donut was inevitable. I also love to cook and bake with cider, it has a different consistency and taste than apple juice, I think it has a deeper flavor. So obviously these were right up my alley!

There are so many options for donut pans on Amazon. I’m not a huge fan of having to have a pan for everything but donuts, well a donut pan is a must for me and my love of donuts!

Apple Cider Donuts

Recipe Notes:

• I love to bake with molasses but if you don’t have any don’t panic – you can use brown sugar in this recipe instead of white sugar and molasses. Use the same amount of brown sugar as the recipe calls for in white sugar and omit the molasses.
• This is a sticky dough/batter. You can use a pastry bag instead of your fingers like I did. Just be sure the tip is cut large enough for the apple bits to pass through and not just clog up your tip.
• I love to use freshly grated nutmeg but it’s not necessary at all!

More donut recipes:

• Easy Homemade Donuts
• Homemade Rhubarb Donuts

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Apple Cider Donuts

All the fall flavors in the shape of a donut that easy to make and bake!

Ingredients

Donuts

• 10 Tablespoons softened butter
• 1 cup sugar
• 1 Tablespoon molasses
• 2 eggs
• 1 teaspoon vanilla
• 1¾ cup flour
• 1¼ teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup apple cider
• 1 apple - peeled, cored and finely diced

Cinnamon Sugar

• 1/2 cup sugar
• 2 Tablespoons cinnamon

Instructions

Donuts

• In a bowl combine the dry ingredients: flour, baking powder, salt, cinnamon, nutmeg
• In a separate bowl for your stand mixer or can be used with hand mixer cream the butter, sugar and molasses until light and fluffy
• Add the eggs one at a time to the creamed butter and sugar until well incorporated - scraping sides and bottom of bowl to mix thoroughly.
• Add vanilla and combine
• On low speed add the flour mixture a little at a time until all is incorporated
• On low speed add the cider and finely diced apple - I do this step with my mixer - you can also hand stir if you want to be sure to preserve the apple pieces as much as possible.
• Lightly spray your donut pan with non-stick spray and spoon the mixture into the pan filling each one about 2/3 of the way - you can also use a pastry bag, just be sure the tip is cut large enough for the apple chunks to pass-through
  
• Bake in a pre-heated 350° oven for 12-15 minutes, light golden brown and toothpick inserted comes out clean

Cinnamon Sugar

• Combine sugar and cinnamon in a bowl and stir to completely combine
• Once doughnuts are done and cool enough to handle but still warm - place each doughnut in the cinnamon sugar and coat both sides
  

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Your next question might be “what is the difference between a beaver tail and an elegant ear?”

And my answer would be the thickness when it is fried. Now I’m not an educated expert but a self-taught {a lot of taste testing} enthusiast. I’m a beaver tail fan over an elephant ear, I prefer the thickness as well as the crispness that the beaver tail has.

This recipe is simply for a sweet yeast dough. Once the dough is made and has risen that is when the good stuff starts.

You’ll punch down the dough and divide into golf size balls to set aside. When ready to fry you will flatten and stretch the dough into, wait for it, the shape of a beaver tail!

You will want it super thin in some areas and a little thicker in others. The variations are what make this different and tasty!

Once stretched place it carefully in your hot oil, fry for a few minutes on each side. This doesn’t take long, then brush with melted butter and cinnamon sugar. 

County Fair Beaver Tail

I’m also gonna let you in on an epiphany I had. If you want an easy way to these delicious little bites of heaven, get yourself a bag of Rhodes Yeast Dinner Rolls! Thaw them out but don’t let them rise. Stretch them just like you would in the recipe below, thin and then fry and you have super easy baby beaver tails!

The yeast dough they use is not a sweet yeast like the recipe below but trust me, I’m not turning them down!

My County Fair Collection:

• Pork Kabobs
• Funnel Cakes

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County Fair Beaver Tail

A deep-fried sweet yeast dough that is then covered in cinnamon sugar.

Ingredients

Dough

• 1/2 cup warm water warm enough to activate yeast
• 5 teaspoons active yeast
• 1/4 teaspoon sugar
• 1 cup warm milk
• 1/3 cup sugar
• 1½ teaspoons salt
• 1 teaspoon vanilla
• 2 eggs
• 1/3 cup vegetable oil
• 5 cups all-purpose flour

Cinnamon Sugar Topping

• 1 cup sugar
• 4 Tablespoons cinnamon
• 1/2 cup melted butter

Instructions

• In a small bowl combine the yeast, warm water and the 1/4 teaspoon sugar - stir together and allow to sit for a few minutes to activate the yeast.
• In a large mixing bowl add the 1/3 cup of sugar, warm milk, vanilla, eggs, oil, salt and 3 cups of the flour - once yeast mixture is activated add it to this bowl also.
• Mix in the mixer until well combined and a sticky dough, change to the dough hook and gradually add the other cup of flour to make a firm, smooth, non-sticky, elastic dough.
• Place the dough in a lightly greased bowl covered with a warm damp towel and let it rise until double in size, approximately 30-45 minutes.
• While the dough is rising mix the cinnamon and sugar together in a flat bowl and set aside. Melt the 1/2 cup of butter in another bowl and set aside with the cinnamon sugar.
• Punch the dough down and divide into small golf size balls and set aside covered while you heat your oil.
• Heat about 4-5 inches of vegetable oil to 385° - I use my electric skillet so the temperature is easy to control and keep even.
• As you get ready to fry each one stretch the dough into the shape of a beaver tail, we are not looking for perfection here we are looking for deliciousness. I like mine to be a tad uneven - thin in some places for crispy bubbles and thicker in some places for more texture.
• Once stretched carefully place the dough into the hot oil and allow to cook and brown for just a minute or less - watch carefully these do not take long! With tongs turn the beaver tail over to fry on the other side just till brown - remove from the oil and drain on a paper towel.
• Allow to drain just a bit then brush the beaver tail with the melted butter on both sides and coat in the cinnamon sugar.

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It’s funny what a pandemic quarantine brings out in a person. I am now a bread snob and have a freezer full of Ziploc bags of heels and random slices of bread!

The first time I went to the grocery store as they were implementing the “shelter in place” order the bread aisle was empty. Literally empty, there were 2 packages of hot dog buns and 1 loaf of what was labeled “artisan” bread, so I grabbed it!

Dude, that was the best loaf of bread ever, and not just because it was during a crisis! Like, legit, it was sturdy, soft and delicious. I love a good fresh loaf of white sandwich bread but I am now a bread snob!

But after I realized how good it was I couldn’t bring myself to just throw away the heels like I do with a regular sandwich loaf so homemade croutons and hoarding heels in my freezer it was.

Homemade Croutons

The great thing about this recipe and croutons is, literally any bread will work. So when I get ready to make these I go digging through my freezer and use up everything I have stashed. White bread, wheat bread, oatmeal bread, sourdough bread, butter bread……I suddenly feel like the Forrest Gump of bread!

These are the perfect crouton on any of my salads:

• Olive Garden Salad at home
• Grilled Chicken Caesar Salad
• Turkey Chef Salad

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Homemade Croutons

Easy croutons for salads and soups made from leftover bread or buns.

Ingredients

• 8 cups cubed, roughly cut up bread or buns approximately 15 slices
• 1 cup butter
• 1-1½ Tablespoon onion powder
• 1-1½ Tablespoon garlic powder
• 1 teaspoon salt

Instructions

• Cut your bread into cubes any size you like, they don't have to be perfect and they don't have to be all the same size!
• Melt butter in a microwave-safe bowl, once melted add the onion powder, garlic powder and salt - with a whisk give it a good mixing - if you let it sit before pouring over the bread be sure to give a quick stir again.
• Place all your bread cubes in a large mixing bowl, pour your butter mixture over the bread cubes and stir to coat.
• Line a large cookie sheet with parchment paper and spread the coated bread cubes out as best you can in a single layer - again we aren't looking for perfection or for them to not be touching - this way each crouton will be just a little different in texture and crunchiness!
• Bake in a pre-heated 350° oven for 20-25 minutes. I like to give mine a toss about 10 minutes into the baking and then every 5 minutes or so after that until they are done to my liking. We eat a very soft crouton with light toasting - you can totally bake them longer to a crunchier crouton if you like!

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