All-purpose Flour – FoodWatcher

Lemon Blueberry Scones

The post Lemon Blueberry Scones appeared first on Budget Bytes.

Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits. And of alllll the flavors of scones, these Lemon Blueberry Scones are by far my favorite!

Originally posted 8/9/2010, updated 6/12/2021.

Lemon blueberry scones on a wire cooling rack drizzled with glaze

What is a Scone, Anyway?

It’s important to note that the word “scone” can mean different things depending on where you are in the world. Classic British scones are simple, with not a lot of fat or sugar, they’re often round, and are served with clotted cream and jam. In the U.S., scones are decidedly more dessert-like with a crust of sugar on top or a drizzle of glaze, they’re served with coffee or breakfast and are often triangular in shape. But the bones are the same. It’s a deliciously tender and flakey baked good leavened with baking soda or baking powder, rather than yeast. They’re quite similar to what we call a biscuit in the U.S., although scones are usually a little more dense and less rich.

This Lemon Blueberry Scone Recipe is for a U.S.-style scone. It’s sweet, although not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It’s the perfect side for a hot cup of coffee!

If you’d like to learn more about British-style scones, try this recipe for Authentic British Scones from Curious Cuisinière. She does a great job breaking down the difference between the two types of scones.

Fresh Lemon is a Must

While I use bottled lemon juice for a lot of recipes, this is one where you definitely want to use fresh lemon. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just provides tartness to the icing.

How to Freeze Lemon Blueberry Scones

As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!

To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.

Two lemon blueberry scones on a plate, one partially crumbled

Lemon Blueberry Scones

Lemon Blueberry Scones are the perfect brightly flavored baked good to go with a hot cup of coffee. They're super easy and freezer-friendly!

Total Cost $3.07 recipe / $0.38 each

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 288kcal

Author Adapted from FirstLookThenCook.com

Equipment

Ingredients

1 lemon $0.60
2 cups all-purpose flour $0.19
2 Tbsp granulated sugar $0.02
2 tsp baking powder $0.05
1/2 tsp salt $0.02
6 Tbsp cold butter* $0.66
1/2 cup blueberries, frozen or fresh $0.89
¼ cup milk $0.10
2 large eggs $0.47
1 cup powdered sugar $0.07

Instructions

Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
Combine the flour, baking powder, salt, and lemon zest in a large bowl. Stir until they are very well combined.
Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!

Notes

*I like to put a stick of butter into the freezer 5-10 minutes before making my scones. This stiffens up the butter enough to make it easy to grate on a cheese grater, but not so frozen solid that grating becomes difficult.

Nutrition

Love lemon and blueberry together? Me too! Try these other great lemon blueberry desserts: Blueberry Lemon Curd Shortcakes, Lemon Blueberry Cornbread Skillet, or Lemon Blueberry Cream Cheese Galette.

How to Make Lemon Blueberry Scones From Scratch – Step By Step Photos

Scone dry ingredients in a bowl Preheat the oven to 425ºF. Zest and juice the lemon. You’ll need 1 tsp zest, and about 2 Tbsp juice. The zest will be used in the scone dough, the juice will be used later for the glaze. Combine 2 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp lemon zest in a bowl. Stir until very well combined.

Butter added to dry ingredients

Grate 6 Tbsp cold butter into the bowl with the flour mixture. Stir everything together until the butter is very well mixed into the flour and no large clumps remain.

Frozen blueberries added to the flour mixture

Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.

Milk and eggs in a bowl with a whisk

Whisk together ¼ cup milk and 2 large eggs

Egg mixture being poured into flour mixture

Then pour the egg mixture into the bowl with the flour and blueberries.

Scone dough in the bowl

Stir everything together until it forms a stiff dough. There should be no more dry flour left on the bottom of the bowl. If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.

Scone dough cut into wedges

Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.

Cut scones on a baking sheet lined with parchment

Place the cut scones on a baking sheet lined with parchment paper.

Baked blueberry scones on the baking sheet

Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.

Mixed lemon glaze in a bowl, dripping off a spoon

Allow the scones to fully cool before making the glaze. Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.

Lemon glaze being drizzled over scones on the cooling rack

Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will simply melt off, so make sure the scones are cool first!

Two lemon blueberry scones on a plate with a mug of coffee on the side

Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!

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Country Sausage Gravy

Make this easy Country Sausage Gravy from scratch in under 20 minutes for a hearty southern style breakfast at home.

The post Country Sausage Gravy appeared first on Budget Bytes.

If you don’t live in the south, you might have never tried this classic southern breakfast dish, and believe me when I say you’re missing out. Sausage gravy is rich, comforting, inexpensive, and surprisingly easy to make from scratch. So you don’t have to wait 45 minutes in line at your favorite brunch spot to get some good biscuits and gravy. Let me show you how to do it at home for way less time and way less money.

Biscuits and gravy on a plate with eggs, a fork taking a bite

What Kind of Sausage to Use for Sausage Gravy

The sausage is the most important part of sausage gravy because the herbs and spices in the sausage end up flavoring the gravy, and the fat from the pork makes everything extra rich. Look for a fresh pork sausage (not in links or patties) that is labeled either “pork sausage,” “country sausage,” or “breakfast sausage.” You’ll usually find it packaged in a tube or roll.

Here are some examples of sausage that you can find in most grocery stores in the U.S. that can be used for Country Sausage Gravy: Tennessee Pride Country Sausage, Jimmy Dean Pork Sausage, or Bob Evans Original Sausage Roll. Most major grocery stores also sell their own store brand of country sausage.

What to Serve with Country Sausage Gravy

Traditionally, sausage gravy is spooned over homemade biscuits (or you can use store-bought biscuits as a shortcut), but this rich gravy is pretty good on just about any starchy vehicle. Here are some fun alternatives to biscuits for your sausage gravy:

Breakfast Potatoes or hashbrowns
Tortilla Chips (make it like breakfast nachos)
English Muffins
Grits
Mashed Potatoes
Hearty toast

And if you want something on the side? Definitely some fried or scrambled eggs!

Can You Make it Ahead?

While this sausage gravy is definitely best when made fresh (and it only takes a few minutes), you can make it ahead if you need to. Sausage gravy will stay good in the refrigerator for a couple of days. To reheat, simply add it back to a skillet and reheat over medium-low, stirring often until heated through, and adding a splash of milk to loosen it up if needed.

Side view of biscuits and gravy on a plate with eggs

P.S. Don’t forget you can double the recipe below by simply changing the number in the “servings” box to 8 and it will automatically double the ingredient amounts for you! :)

Country Sausage Gravy

Make this easy Country Sausage Gravy from scratch in under 20 minutes for a hearty southern style breakfast at home.

Total Cost $2.53 recipe / $0.63 serving

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings ¾ cup each

Calories 296kcal

Author Beth – Budget Bytes

Ingredients

1/2 lb. pork sausage $1.45
1.5 Tbsp butter $0.16
2 Tbsp all-purpose flour $0.02
2 cups whole milk $0.82
1/8 tsp garlic powder $0.02
1/8 tsp freshly cracked black pepper $0.02
1/8 tsp crushed red pepper (optional) $0.02
1/8 tsp salt $0.02

Instructions

Add the pork sausage to a skillet and cook over medium heat, breaking it into chunks as you stir, until it is cooked through. Do not drain the fat from the skillet.
Add the butter and flour to the skillet with the pork. Continue to stir and cook for about 2 minutes more.
Whisk the milk into the skillet, making sure to dissolve all the browned bits off the bottom of the skillet as you whisk. Continue to stir and cook until the milk begins to simmer lightly, at which point it will thicken into a nice gravy (5 minutes).
Season the gravy with red pepper, freshly cracked black pepper, garlic powder, and salt. Serve over biscuits or your favorite starchy breakfast item.

Nutrition

Close up of country sausage gravy in a skillet with a spoon lifting a bite

How to Make Sausage Gravy From Scratch – Step by Step Photos

Add ½ lb. fresh pork sausage to a skillet and stir and cook over medium heat until browned. Break the sausage into pieces as you stir.

butter and flour added to cooked sausage in a skillet

Add 1.5 Tbsp butter and 2 Tbsp all-purpose flour to the skillet. Continue to cook and stir for about two minutes more.

Whisk 2 cups whole milk into the skillet, dissolving all the browned bits off the bottom of the skillet as you whisk.

Continue to cook and stir until the milk comes up to a gentle simmer, at which point it will thicken into a nice gravy (5 minutes).

Seasonings added to gravy in the skillet

Season the gravy with ⅛ tsp crushed red pepper, ⅛ tsp freshly cracked black pepper, ⅛ tsp garlic powder, and ⅛ tsp salt.

Give the gravy a taste and adjust the seasoning to your liking.

A fork taking a bite of biscuits and gravy off a plate with eggs

Serve over biscuits or with your favorite starchy breakfast food!

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Cheeseburger Pasta Skillet

The post Cheeseburger Pasta Skillet appeared first on Budget Bytes.

Y’all know I love to get creative with flavors, but every once in a while I get in the mood for straight-up American comfort food, like cheeseburgers. When that craving hit this week I decided to make a cheeseburger flavored pasta, which gives me all that cheeseburger flavor with a lot less actual burger. Because when meat is one of the most expensive items at the grocery store you have to streeeeeeeeetch it any way you can. This Cheeseburger Pasta Skillet does just that. If you loved Hamburger Helper when you were growing up, you’re going to love this homemade version even more!

Originally posted 4-27-2016, updated 5-29-2021.

Overhead view of cheeseburger pasta skillet in the pan with a spatula in the side

Hot Dog Relish is the Secret Ingredient

This cheeseburger pasta is super good even without the relish, but adding a couple spoonfuls of hotdog relish at the end really makes it taste like you’re eating a hamburger. What is hot dog relish? It’s basically a dill pickle relish mixed with yellow mustard. If you can’t find hot dog relish at your grocery store, you can buy plain dill relish and mix a little yellow mustard into it (about a teaspoon).

Tips for Cooking One Pot Pasta

Cooking one pot pasta recipes is a little bit like riding a bike. You have to watch it and adjust to the nuances of the pasta as it cooks, but once you get the hang of it, it’s a breeze. Here are a few tips:

Use heavy, thick cookware to help the ingredients heat evenly.
Use a burner size close to the size of the bottom of your pot for even heating.
The broth does not need to fully cover the pasta for it to cook, so resist the urge to add extra water or broth.
Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

How to Serve Skillet Cheeseburger Pasta

I’m usually all about stuffing my recipes with as many vegetables as possible, but I couldn’t figure out a way to incorporate more vegetables into this recipe without making it less hamburger-like, so I’m just going to suggest you serve it with a simple side salad. Nothing fancy, maybe just some Romaine, tomatoes, and dressing. Keep it easy. :) And maybe Homemade Garlic Bread. Because every meal is better with garlic bread. ;)

Freeze Some For Later

Saucy pasta dishes like this freezer pretty well, IMHO, so if you’re cooking for yourself this would make a good cook-and-freeze-for-later dish. If you’re extra sensitive to texture changes like pasta getting slightly softer, though, you may not be a fan of the leftovers.

Overhead view of cheeseburger pasta in a bowl with a fork on the side

Cheeseburger Pasta Skillet

Cheeseburger Pasta Skillet is a fast and easy homemade version of hamburger helper that cooks all in one pot for easy cleanup!

Total Cost $5.03 recipe / $1.26 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 1.5 cups each

Calories 555kcal

Author Beth - Budget Bytes

Equipment

Deep Stainless Steel Skillet

Ingredients

1 yellow onion $0.25
1 Tbsp olive oil $0.16
1/2 lb. ground beef $2.50
2 Tbsp all-purpose flour $0.02
1 8oz. can tomato sauce $0.29
2 cups beef broth $0.26
1/2 lb. pasta shells, uncooked $0.50
4 oz. cheddar cheese, shredded $0.75
2 Tbsp hot dog relish $0.16
2 green onions, sliced (optional) $0.20

Instructions

Finely dice the onion. Add the onion, olive oil, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and translucent. Drain off any excess fat, if needed.
Add the flour to the skillet and continue to stir and cook for one minute more. The flour will begin to coat the bottom of the skillet. Be careful not to let the flour burn.
Add the tomato sauce and beef broth to the skillet and stir to dissolve the flour off the bottom of the skillet.
Add the uncooked pasta to the skillet and stir to combine. The liquid in the skillet may not fully cover the pasta, but that is okay.
Place a lid on the skillet, turn the heat up to medium-high, and let the liquid come up to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let the pasta simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.
Add the shredded cheddar to the skillet and stir until it has melted into the sauce. Stir the hot dog relish into the sauce and then top with sliced green onions. Serve hot.

Nutrition

If you love easy one pot pasta dinners, check out our One Pot Meals category!

How to Make Cheeseburger Pasta Skillet – Step by Step Photos

Ground beef and onion cooked in the skillet

Start by finely dicing one onion. Add the onion, 1/2 lb. lean ground beef, and 1 Tbsp olive oil to a large deep skillet. Sauté the onion and beef until the beef is fully browned and the onions are soft and translucent. Drain off any excess fat, if needed (if you’re using 90% lean or higher, there probably isn’t anything to be drained off).

Flour added to the cooked ground beef

Add 2 Tbsp all-purpose flour to the skillet and continue to stir and cook for one minute. The flour will bein to coat the bottom of the skillet. This is okay, just be sure to watch it closely and not let it burn. The flour will help thicken the sauce and help the cheese melt smoothly into the sauce.

Tomato sauce in the skillet, beef broth being poured in

Add an 8oz. can of tomato sauce and 2 cups beef broth. Stir to dissolve the flour off the bottom of the skillet.

Uncooked pasta shells added to the skillet

Add ½ lb. uncooked pasta shells to the skillet and stir to combine. The liquid in the skillet does NOT need to fully cover the pasta for it to cook. The steam in the skillet will help cook the pasta that is above the surface and the pasta will be stirred to ensure even cooking.

Cooked pasta in the skillet a spatula pulling the pasta aside to show the sauce

Place a lid on the skillet and turn the heat up to medium-high. Allow the liquid to come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta from the bottom of the skillet, replace the lid, and turn the heat down to low. Let the skillet simmer, stirring occasionally (always replacing the lid), for about 10 minutes, or until the pasta is tender and the sauce has thickened. Turn the heat off.

Shredded cheddar added to the skillet

Add 4oz. shredded cheddar cheese and stir it into the pasta until it is melted and creamy.

hot dog relish added to the skillet

Finally, add 2 Tbsp of hot dog relish (mustard dill relish), and stir it into the sauce. I feel like the relish is what really made this taste like a hamburger, but if you’re not into relish you skip this last step and still have an amazingly cheesy beef pasta.

cheeseburger pasta skillet topped with sliced green onions

I had some green onions in the fridge, so I sliced a couple up and added them on top. They add just a little extra pop of flavor and nice visual appeal to the otherwise very monochromatic dish.

Close up side view of cheeseburger pasta skillet with a spoon dug in the side

OMG look at that cheesy sauce! 😍

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Coconut Chicken Strips with Sweet Chili Sauce

Talk about addictive! Once you try one of these crispy Coconut Chicken strips dipped in tangy sweet chili sauce you’re going to want to make them on a weekly basis. Because the chicken is sliced nice and thin and then cooked quickly in hot oil, the chicken stays juicy and tender on the inside, while developing […]

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Talk about addictive! Once you try one of these crispy Coconut Chicken strips dipped in tangy sweet chili sauce you’re going to want to make them on a weekly basis. Because the chicken is sliced nice and thin and then cooked quickly in hot oil, the chicken stays juicy and tender on the inside, while developing a perfectly golden brown and crispy exterior. Pair that with a bowl of cool, sweet, and tangy Thai sweet chili sauce for dipping and I’m in absolute heaven. So if you love chicken tenders, chicken strips, boneless wings, or anything along those lines, I think you’re going to love these Coconut Chicken Strips.

Originally posted 1-18-2010, updated 5-10-2021.

Overhead view of a plate full of coconut chicken strips with one being dipped into a bowl of sweet chili sauce

What Kind of Chicken to Use

I’ve tried this recipe with both chicken breast (boneless, skinless) and chicken tenders. Chicken tenders ended up being too large when used whole, so while they are an option you’ll probably still want to slice them into thinner pieces before breading and cooking.

Another option would be to use boneless, skinless chicken thighs cut into chunks, so you’ll have something more along the lines of coconut chicken “bites” than strips. I think that would be awesome! The dark meat of chicken thighs will be extra tender and juicy.

Cooking Options

Frying – I chose to shallow fry my coconut chicken strips in a skillet because I don’t have a deep fryer and I don’t deep fry often enough to warrant using as much oil as deep-frying requires. Shallow frying will still get you that great super crispy exterior without allowing the inside to dry out.

Baking – While you can bake these, the results won’t be as awesome as frying. Baking takes longer and the hot air causes more evaporation, which results in drier chicken. You also won’t get as much browning as you will with frying. To help the browning issue, you can try adding a tablespoon or two of oil into the panko and coconut breading mixture, similar to the technique used in my Homemade Chicken Nuggets. I suggest using the baking temperature and technique used for the chicken nuggets as well, but increasing the bake time by a few minutes.

Air Frying – I do not own an air fryer, so unfortunately I can’t offer suggestions for cooking times and temperature, but I suspect these chicken strips would be a good candidate for air frying. Because this appliance uses hot air, similar to an oven, I would suggest either spritzing the strips with a little spray oil or mixing a tablespoon or two of oil into the panko and coconut mixture to help with browning.

What to Serve with Coconut Chicken Strips

Don’t skip that sweet chili sauce! You can find sweet chili sauce in the international aisle of most major grocery stores, or you can try making your own with my Homemade Sweet Chili Sauce recipe. For side dishes, you can pair this with something like Crunchy Cabbage Salad with Sesame Dressing, Cucumber Mango Salad, or Savory Coconut Rice.

What Oil is Good For Frying?

It’s really important to use the right kind of cooking oil for frying. Every type of cooking oil has a different “smoke point,” which is the temperature that the oil begins to smoke and burn. And obviously, we want to avoid that because burned oil does not taste good (and it’s a fire hazard!). So, you’ll want to choose an oil that can withstand the high temperature of frying and an oil that doesn’t have a strong flavor of its own. Some good oils to choose from are canola oil, vegetable oil, safflower oil, refined coconut oil, corn oil, peanut oil, soybean oil, safflower oil, refined olive oil, or refined avocado oil.

A plate of coconut chicken strips with a bowl of sweet chili sauce in the center, a hand dipping one chicken strip into the sauce

Coconut Chicken Strips with Sweet Chili Sauce

These tender and crispy homemade Coconut Chicken Strips are perfect for dipping in a tangy and sweet chili sauce.

Total Cost $10.95 recipe / $2.73 serving

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 strips each

Calories 873.13kcal

Ingredients

1.3 lbs. boneless, skinless chicken breasts $7.70
¼ tsp salt $0.01
2 Tbsp all-purpose flour $0.02
2 large eggs $0.42
1/4 cup coconut milk $0.25
1 cup panko breadcrumbs $0.22
1 cup sweetened flaked coconut $0.56
1/2 cup cooking oil, divided* $0.32
1 cup sweet chili sauce $1.43

Instructions

Slice the chicken breasts into ½-inch wide strips, slicing diagonally to maintain a more even length among the strips.
Sprinkle the salt and flour over top of the sliced chicken. Toss the chicken until they're evenly coated.
Whisk together the eggs and coconut milk in a bowl. In a separate wide shallow bowl, stir together the breadcrumbs and flaked coconut.
To bread the chicken, dip each chicken strip into the egg wash, allow the excess to drip off, then dip it into the breadcrumb mixture until it's fully coated. Place the breaded chicken strips on a clean plate or tray until they're all breaded.
Once they're all breaded, it's time to fry. Heat ¼ cup cooking oil in a skillet over medium heat. To test the heat of the oil, drop a breadcrumb into the oil. It should begin to sizzle immediately. If the oil begins to smoke at anytime, remove it from the heat and allow it to cool down.
Once the oil is hot, add the chicken strips, several at a time, leaving a little space between each one. Cook the chicken strips for about three minutes on on each side, or until they're deeply golden brown. Transfer the cooked chicken to a paper towel lined plate to drain, then repeat with another batch of chicken. Remove any burned pieces of coconut before beginning the next batch, and add more oil as needed, making sure to wait until it is hot before adding more chicken.
After frying all of the chicken, it's time to serve! Serve hot with a bowl of sweet chili sauce for dipping.

Notes

*Use a high heat cooking oil. Good options include: canola oil, vegetable oil, safflower oil, refined coconut oil, corn oil, peanut oil, soybean oil, safflower oil, refined olive oil, or refined avocado oil.

Nutrition

Close up of coconut chicken strips on a plate with a bowl of thai sweet chili sauce

How to Make Coconut Chicken Strips – Step by Step Photos

Sliced chicken breasts

Start with about 1.3 lbs. of boneless, skinless chicken breast. Cut them into ½-inch wide strips. I like to do this sort of on a diagonal to keep them more even in length. If your chicken breasts are very large, you might want to cut the length of the strip in half as well. Cutting the chicken strips thin enough is important because this allows it to cook through quickly.

Chicken strips coated in flour and salt

Sprinkle ¼ tsp salt and 2 Tbsp flour over the chicken strips, then toss until they’re evenly coated.

Egg and coconut milk mixed in a bowl

Whisk together two large eggs and ¼ cup full-fat coconut milk in a bowl. Make sure to use the type of coconut milk that is in a can, not the type in a carton that is meant to be a dairy milk substitute.

Coconut and panko breadcrumbs mixed together in a bowl

Combine 1 cup sweetened coconut flakes and 1 cup panko breadcrumbs in a wide, shallow bowl.

Breading station with chicken, egg wash, coconut and breadcrumbs

Set up your breading station with the bowl of coconut egg wash, the bowl with coconut and breadcrumbs, and a plate or tray for the breaded chicken. I’m using a parchment lined baking sheet to hold the breaded chicken just for easy cleanup. Dip each chicken strip first into the eggwash (let excess drip off), then into the breadcrumb mixture. Make sure the breadcrumbs and coconut fully coat all sides, then place the chicken strip on your holding tray.

Breaded chicken strips on a baking tray

Once all of the chicken strips are breaded, it’s time to start cooking. Add ¼ cup cooking oil to a skillet and heat over medium. Wait until the oil is very hot, but not smoking. If you drop one of the panko breadcrumbs into the hot oil, it should immediately begin sizzling. If it doesn’t sizzle right away, the oil is not hot enough. If at any point during the cooking process the oil begins to smoke, remove it from the heat immediately and wait for it to cool down.

Browned chicken strips in the skillet

Once the oil is good and hot, add several of the chicken strips, leaving a little space between each. Cook for about 3 minutes on each side, or until they are deeply golden brown on each side. Transfer the cooked chicken to a paper towel lined plate to drain. Scoop out any loose pieces of coconut, add a little more oil if needed, wait for it to get hot again, and then cook a second batch of chicken strips. You should be able to cook them all in 2-3 batches.

Finished Coconut Chicken Strips on a paper towel lined plate

Once they’re all cooked, it’s time to serve!

Overhead view of a plate full of coconut chicken strips with a bowl of sweet chili sauce in the center

Pour about one cup of sweet chili sauce into a bowl and place that in the center of the coconut chicken strips. I sprinkled the chicken strips with a little cilantro for color, but that’s not needed for flavor. Sliced green onions are another optional garnish idea. Enjoy!

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Creamy Pesto Mac with Spinach

The post Creamy Pesto Mac with Spinach appeared first on Budget Bytes.

I bought a little jar of pesto recently and have been having fun finding ways to add it to everyday recipes. Yesterday I noticed a half bag of macaroni that had been sitting in my pantry for a few months and I just knew it was begging for the pesto treatment. So, I whipped up a quick béchamel sauce, stirred in some grated Parmesan, and a good dollop of pesto. I poured the luxurious sauce over my cooked macaroni then aded couple handfuls of thawed frozen spinach (because I’m all about balance), and had myself the most delicious and creamy pesto mac and cheese.

Originally posted 3-8-2016, updated 4-26-2021.

Close up overhead view of a bowl of creamy pesto mac with spinach, fork in the center

What Kind of Pesto is Best?

I used a simple basil pesto, but the wonderful thing about this recipe is that it is very flexible. You could do a homemade Kale Pesto, you could do a sun-dried tomato pesto, or practically any flavor pesto that you’d like.

How to Use Leftover Pesto

Pesto is definitely an expensive ingredient, but it’s so potent that you really don’t need a lot to add big flavor to your recipes. The little jar I bought contains about 3/4 cup pesto and costs $3.99. I usually only use about ¼ cup at a time in a recipe, so there is always some leftover. Here are some other recipes that use pesto:

If you can’t find uses for your leftovers immediately, pesto can be frozen. A lot of people like to spoon it into ice cube trays so they can grab a couple tablespoons at a time to toss into recipes like pasta, salad dressings, and other sauces.

What Else Can I Add to Pesto Mac and Cheese?

You can really take this recipe so many different directions! Try adding a handful of sun dried tomatoes, or maybe some chopped up rotisserie chicken. Or try topping it with some crumbled feta, bacon bits, or some buttered breadcrumbs!

Close up of a spoonful of creamy pesto mac with the pot in the background

Creamy Pesto Mac and Cheese with Spinach

A simple creamy sauce infused with basil pesto makes this Creamy Pesto Mac and Cheese with spinach the ultimate comfort food WITH a dose of vegetables!

Total Cost $4.05 reicpe / $0.68 serving

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings (1 cup each)

Calories 333.58kcal

Author Beth - Budget Bytes

Equipment

Ingredients

2 cups uncooked macaroni $0.50
2 Tbsp butter $0.22
2 Tbsp all-purpose flour $0.02
2 cups whole milk $0.60
1/2 cup grated Parmesan $0.53
1/4 cup basil pesto $1.33
1/2 tsp salt $0.02
Freshly cracked pepper $0.03
1/2 lb. frozen spinach $0.80

Instructions

Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside. Bring a large pot of water to a boil, then add the macaroni. Boil for 7-10 minutes, or until tender. Drain the macaroni in a colander.
While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
Whisk the Parmesan and pesto into the sauce until smooth. This will further thicken the sauce. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.

Video

Nutrition

More Mac and Cheese Recipes:

How to Make Pesto Mac and Cheese – Step by Step Photos

Macaroni being poured into a pot of boiling water

Bring a large pot of water to a boil for the macaroni. Once boiling, add two cups of macaroni and continue to boil until tender but not mushy. Drain the pasta in a colander.

Thawed spinach in a bowl

While the macaroni is boiling, thaw 1/2 lb. spinach and then squeeze out some of the excess water. It doesn’t have to be bone-dry, just make sure it’s not sopping wet.

Butter and flour being whisked in a sauce pot

Place 2 Tbsp butter and 2 Tbsp flour into a small sauce pot. Heat them over a medium flame while whisking. Once bubbling, continue to stir and cook for about a minute. This mixture is called a roux (this is a blonde roux, in particular) and is used to thicken the sauce. Cooking it for a minute or so slightly toasts the flour so that you don’t have that raw paste-like flavor to your sauce.

Milk being poured into the sauce pot with the roux

Whisk in two cups of whole milk. Let the mixture come to a simmer, whisking occasionally to make sure the milk doesn’t scorch on the bottom.

Thickened white sauce on the back of a spoon

Once the milk starts simmering, that’s when the roux magic happens. The milk will thicken slightly. It won’t be as thick as a cheese sauce at this point, but it should have noticeably more body. Turn the heat off.

Grated Parmesan being added to the sauce pot

Whisk in 1/2 cup grated Parmesan. The cheese will help thicken the sauce even more.

A measuring cup full of basil pesto held over the sauce pot

Then whisk in 1/4 cup basil pesto.

Salt and pepper added to the creamy pesto sauce

Finally, season the sauce with salt and freshly cracked pepper. You want the sauce to be pretty heavily seasoned because it will taste less concentrated once the pasta and spinach are stirred in. I used 1/2 tsp salt and about 5-10 cranks of a pepper mill.

Creamy pesto sauce and spinach added to the pot with the cooked macaroni

Return the cooked and drained pasta to the large pot it was cooked in, add the thawed and squeezed spinach, then pour the creamy sauce over top.

Finished creamy pesto mac in a pot with a large spoon

Then stir all that creamy pesto goodness together. Oh my.

Overhead view of a bowl full of creamy pesto mac with spinach, a fork in the center

I’ll just say it one more time, then leave it there… Creamy Pesto Mac and Cheese with Spinach–OH MY.

The post Creamy Pesto Mac with Spinach appeared first on Budget Bytes.

Homemade Butter Biscuits

Big homemade weekend breakfasts are one of my favorite things ever and no weekend breakfast is complete without homemade biscuits. These butter biscuits are my “basic” biscuit recipe that I’ve been using for years. They’re quick, simple, and perfect alongside some fried eggs and bacon. Slather on some butter and honey, or maybe your favorite […]

The post Homemade Butter Biscuits appeared first on Budget Bytes.

Originally posted 7-27-2010, updated 3-31-2021.

Side view of baked butter biscuits on a baking sheet close up

What are Butter Biscuits?

Butter biscuits are a tender, flakey quick bread that is often served with breakfast, or sometimes as a side dish with other meals (similar to what is known as a scone in the rest of the world). I’m calling them “butter” biscuits because this recipe uses butter in the dough, unlike my Freezer Biscuits, which use heavy cream. Both recipes make great biscuits, but the method and texture of the final biscuit are different. These butter biscuits are a bit more sturdy than the cream biscuits and will hold up better to something heavy like sausage and gravy.

The Biscuit Method

This recipe uses a cooking technique called The Biscuit Method. This technique involves working butter or another solid fat into flour. When fat is combined with flour in this way the fat prevents the flour from forming a gluten matrix (like you have with kneaded bread), which leaves the dough quite soft and tender. To keep your biscuits as soft and tender as possible, you’ll want to avoid kneading the dough and work with it as little as possible as you shape and cut your biscuits. You can read more about the mechanics of the biscuit method here.

Use Buttermilk for More Flavor

The recipe below uses a buttermilk substitute (milk + vinegar or lemon juice) because I don’t often have buttermilk on hand. But if by rare chance you do have buttermilk use that in place of the milk and vinegar and you’ll have the most delicious biscuits ever. While buttermilk substitutes provide the same acidity as buttermilk, they don’t quite have as much flavor.

Butter Biscuits are Freezer Friendly

If you have a smaller household don’t skip this recipe just because it makes 8 biscuits! You can either freeze the baked biscuits or freeze the unbaked biscuits to cook later. To freeze the unbaked biscuits, simply freeze them on a lined baking sheet until solid, then transfer to a freezer bag. Label, date, and freeze up to three months. to Bake from frozen, simply add a few minutes to the baking time.

To freeze the baked biscuits, allow them to cool completely to room temperature. Place them in a freezer bag and freeze up to three months. Thaw at room temperature or microwave for 15-30 seconds.

Two butter biscuits on a plate, one sliced open and topped with butter and honey

Side view of baked biscuits on a baking sheet

Homemade Butter Biscuits

These classic homemade butter biscuits are simple and delicious. Perfect for slathering with butter, honey, or your favorite jam!

Total Cost $1.80 recipe / $0.23 serving

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings

Calories 237.85kcal

Author Beth - Budget Bytes

Equipment

Ingredients

6 Tbsp butter (salted) $0.84
2.5 cups all-purpose flour $0.39
1 Tbsp baking powder $0.06
1/2 tsp baking soda $0.02
3/4 tsp salt $0.05
1 cup whole milk $0.38
1 Tbsp vinegar* $0.06

Instructions

Freeze the butter for 30-60 minutes before you begin the recipe to make it extra cold and more solid for grating.
Preheat the oven to 425ºF. In a large bow, combine the flour, baking powder, baking soda, and salt. Stir until well combined.
Use a cheese grater to grate the butter into the bowl with the flour. Once grated, use your hands to work the butter into the flour until it resembles cornmeal.
Stir the vinegar into the milk. Pour the milk into the bowl with the butter and flour mixture, then stir until a dough forms.
Place the dough on a lightly floured surface, then press it into a large rectangle. Fold the dough in on itself in thirds, like folding a letter. Then press it into a rectangle once again, about ½ to ¾-inch thick.
Use a biscuit cutter or a drinking glass (about 3-inches in diameter) to cut biscuits out of the dough. Gather up the scraps, press them down again, and cut a few more biscuits until all of the dough is used up.
Place the biscuits on a parchment lined baking sheet. For extra brown tops, brush a little milk on top.
Bake the biscuits in the fully preheated 425ºF oven for 15-17 minutes, or until golden brown on top. Enjoy warm.

Notes

*Use any light vinegar, like apple cider, rice, or white vinegar. Lemon juice can also be used in place of vinegar.

Nutrition

Side view of a plate full of butter biscuits

How to Make Homemade Butter Biscuits – Step By Step Photos

biscuit dry ingredients in a bowl

Before you begin, freeze 6 Tbsp butter for 30-60 minutes to make it extra cold and solid. This makes it easier to grate into the batter. When you’re ready to start making the biscuits, begin to preheat the oven to 425ºF. In a large bowl, combine 2.5 cups of all-purpose flour, 1 Tbsp baking powder, ½ tsp baking soda, and ¾ tsp salt. Stir until they are well combined.

Grated butter added to the flour mixture in the bowl

Use a cheese grater to grate the semi-frozen butter into the flour mixture. Once grated, use your hands to work the butter into the flour until it kind of resembles cornmeal.

Milk being poured into the batter

Combine 1 cup whole milk and 1 Tbsp vinegar (or lemon juice). Alternately, you can use 1 cup of buttermilk. Pour the milk into the butter and flour mixture.

Biscuit dough in the bowl

Stir until it forms a cohesive dough. Be careful not to overstir. Don’t worry if there is a little flour left on the bottom of the bowl. If the dough is too sticky, you can add a little flour in the next step.

Folded biscuit dough

Place the dough onto a floured surface and press it down into a large rectangle. Fold the dough in on itself into thirds, like folding a letter. This helps create a few layers in the biscuits. Finally, press it down into a rectangle once again, this time about ½ to ¾-inch thick.

Biscuits being cut out of the dough with a drinking glass

Use a biscuit cutter or a drinking glass to cut the biscuits out of the dough. The glass I’m using is 3-inches in diameter. When you’ve cut all you can from the one piece of dough, gather up the scraps, press it down into a rectangle again, and cut a couple more. I got 8 biscuits out of my dough.

Unbaked biscuits on a lined baking sheet

Place the biscuits on a baking sheet lined with parchment paper. If you want the tops to get extra browned, you can brush a little milk on top.

Baked biscuits on the baking sheet

Bake the biscuits in the fully preheated 425ºF oven for 15-17 minutes, or until golden brown.

Overhead view of a plate full of butter biscuits with honey and butter on the sides

Enjoy warm, slathered with butter and drizzled with honey or a dollop of your favorite jam!

The post Homemade Butter Biscuits appeared first on Budget Bytes.

Vegan Pizza Dough

This article is from Delicious Everyday.
Want to make your own pizza at home? Whip up this vegan pizza dough, pile on all your favorite pizza toppings, and bake. This simple pizza dough recipe makes a soft, tender, and delicious homemade pizza c…

This article is from Delicious Everyday.

Want to make your own pizza at home? Whip up this vegan pizza dough, pile on all your favorite pizza toppings, and bake. This simple pizza dough recipe makes a soft, tender, and delicious homemade pizza crust. It is super simple to whip up, and only needs minimal ingredients. Give this yeast pizza crust recipe...

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Easy Lemon Pepper Chicken

These Easy Lemon Pepper Chicken Breasts are so tender, juicy, and flavorful, you’ll want to spoon that delicious pan sauce over EVERYTHING.

The post Easy Lemon Pepper Chicken appeared first on Budget Bytes.

Are you in a chicken rut? Cooking the same ol’ boring chicken breast week after week? Yeah, then you need to try this Easy Lemon Pepper Chicken ASAP. It’s savory, tart, and peppery, and has a delicious pan sauce that you’ll want to spoon over your entire plate! This one is so quick and flavorful, I know it’s going to go into your regular rotation. ;)

Overhead view of lemon pepper chicken in the skillet, garnished with lemon slices

What Kind of Chicken Should I Use?

This quick skillet cooking method requires thin chicken pieces that cook quickly, like boneless skinless chicken breasts (cut into thinner pieces), chicken tenders, thin-cut chicken breast, or chicken thighs. This method is not suitable for bone-in chicken.

Do I Need Fresh Lemon?

Nope! While I did garnish this dish with some fresh lemon slices (I had those leftover from another dish), you actually don’t need fresh lemon to make this lemon pepper chicken! Most of the lemon flavor comes from the potent lemon pepper seasoning. The small amount of lemon juice added to the pan sauce can be bottled.

What Is Lemon Pepper Seasoning?

The lemon pepper seasoning I used to flavor this recipe is a mix of lemon zest, pepper, citric acid, and salt. Most major spice brands in the U.S. as well as many major generic store brands make their own lemon pepper seasoning, so it should be easy to find in just about any grocery store in the U.S. If you can’t find lemon pepper at your local store, there are plenty of recipes online for homemade lemon pepper seasoning.

Make sure to check if the lemon pepper seasoning you have contains salt. If it does not, you may need to add more salt to the recipe below.

What to Serve with Lemon Pepper Chicken

I went full-on lemon and served my Lemon Pepper Chicken with Lemon Parsley Pasta, but it would also go great with some Sautéed Vegetables, Roasted Broccoli, Spinach Rice with Feta, or Spanish Chickpeas and Rice.

A sliced piece of lemon pepper chicken on a plate with pasta.

Overhead view of lemon pepper chicken in the skillet with lemon slices

Easy Lemon Pepper Chicken

These Easy Lemon Pepper Chicken Breasts are so tender and juicy, and you'll want to spoon that delicious pan sauce over EVERYTHING.

Total Cost $7.58 recipe / $1.90 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 253.4kcal

Author Beth – Budget Bytes

Ingredients

2 boneless skinless chicken breasts (about 1.3 lbs. total) $6.79
2 Tbsp all-purpose flour $0.02
1 Tbsp lemon pepper seasoning $0.30
1 Tbsp cooking oil $0.04
1 clove garlic, minced $0.08
1/2 cup chicken broth $0.07
1 Tbsp butter $0.14
1 tsp lemon juice $0.02
1 Tbsp chopped fresh parsley (optional) $0.10
1/8 tsp freshly cracked black pepper $0.02

Instructions

Use a sharp knife to carefully fillet the chicken breasts into two thinner peices (or use thin-cut chicken breasts).
Combine the flour and lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken breast pieces and then rub it in until the chicken is fully coated.
Heat the cooking oil in a large skillet over medium. When the skillet and oil are very hot, add the chicken and cook on each side until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
Add the butter and minced garlic to the skillet and sauté for about one minute.
Add the chicken broth to the skillet and whisk to dissolve all the browned bits from the bottom of the skillet. Add the lemon juice and allow the sauce to simmer in the skillet for 3-5 minutes, or until it has reduced slightly. Taste the sauce and add salt if needed (I did not add any).
Finally, return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through. Season with a little freshly cracked pepper and fresh chopped parsley (optional), then serve.

Nutrition

Pan sauce being spooned over a piece of lemon pepper chicken in the skillet

How to Make Lemon Pepper Chicken – Step by Step Photos

Two chicken breasts cut into thinner fillets

Use a sharp knife to carefully fillet two boneless, skinless chicken breasts into thinner pieces (or use thin-cut chicken breasts).

lemon pepper flour being sprinkled over the chicken pieces

Combine 2 Tbsp all-purpose flour and 1 Tbsp lemon pepper seasoning in a bowl. Sprinkle the mixture over both sides of the chicken pieces.

Coated chicken breasts on the cutting board

Smear the flour mixture over both sides of the chicken until they’re evenly coated.

Heat 1 Tbsp cooking oil in a skillet over medium. Once hot, add the chicken pieces and cook on both sides until golden brown (about 5 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Add 1 Tbsp butter and one minced clove of garlic to the skillet. Sauté the garlic for about one minute.

Chicken broth being poured into the skillet

Pour ½ cup chicken broth into the skillet and whisk to dissolve all the browned bits off the bottom. Add 1 tsp lemon juice to the broth, then let the broth simmer in the skillet for 3-5 minutes, or until it has reduced just slightly. Taste the sauce and add salt if needed (I did not add any, but this will depend on the salt content of your lemon peppers seasoning and broth).

Chicken returned to the skillet, pan sauce being spooned over top

Return the chicken to the skillet and spoon the sauce over top. Allow the chicken to heat through (a few minutes).

Finished lemon pepper chicken in the skillet topped with parsley

Top the chicken off with some freshly cracked pepper and chopped parsley (optional), then serve!

A fork lifting a slice of lemon pepper chicken from the plate

The lemon helps keep the chicken extra tender, juicy, and flavorful! Enjoy!

The post Easy Lemon Pepper Chicken appeared first on Budget Bytes.

Cheddar Drop Biscuits

These rich, fluffy, and cheesy Cheddar Drop Biscuits are as easy as it gets when it comes to homemade biscuits.

The post Cheddar Drop Biscuits appeared first on Budget Bytes.

OMG, these cheddar drop biscuits are to die for. They’re tender, rich, fluffy, and a total cheddar-cheesy delight. Plus, since there’s no kneading or shaping, they’re insanely easy. So if you’re looking for a simple biscuit or roll to serve with dinner, give these cheddar biscuits a try. You won’t be disappointed.

Cheddar drop biscuits on a wire cooling rack, on a blue surface

What is a “Drop Biscuit”?

Drop biscuits are the easiest biscuit to make in the biscuit world. Why? There’s no kneading, shaping, or cutting the biscuit. You literally just scoop up some batter with a spoon and then “drop” it onto a baking sheet. The dough for a drop biscuit does tend to be a bit more wet and sticky than a traditional biscuit dough to allow you to scoop it up with a spoon.

Can I Substitute the Heavy Cream?

No. Unfortunately, heavy cream is the magic ingredient in these biscuits. Because this recipe does not contain any butter, you need the high fat content of heavy cream to make up for its absence. The fat in the heavy cream is what allows these biscuits to turn out so deliciously light, fluffy, and tender.

Drop Biscuits are Freezer Friendly!

Like most breads and baked goods, these cheddar drop biscuits are freezer friendly! Which is great, especially if you’re a smaller household. To freeze these biscuits, just bake as usual and then allow them to fully cool to room temperature. Once cooled, transfer to a freezer bag and freeze for up to three months. To thaw, simply allow them to come to room temperature, and then warm briefly in a hot oven.

How to Serve Cheddar Drop Biscuits

These tasty little biscuits make a delicious side for soups, stews, and chili. The cheddar scallion flavor makes a particularly nice side to vegetable soup or chili. They’d also be great with some Red Beans and Rice, Slow Cooker Hamburger Stew, Salisbury Steak, or even with your eggs and bacon at breakfast.

A cheddar drop biscuit cut in half, open sides facing camera

Cheddar Drop Biscuits

These rich, fluffy, and cheesy Cheddar Drop Biscuits are as easy as it gets when it comes to homemade biscuits.

Total Cost $3.15 recipe / $0.26 each

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings biscuits

Calories 261.95kcal

Author Beth – Budget Bytes

Equipment

Ingredients

2.25 cups all-purpose flour $0.35
1 tsp salt $0.05
1 Tbsp baking powder $0.06
1/4 tsp garlic powder $0.02
1 tsp sugar $0.02
4 oz. cheddar cheese, shredded $0.85
3 green onions, sliced $0.25
1 pint heavy whipping cream $1.55

Instructions

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
In a large bowl, stir together the flour, salt, baking powder, garlic powder, and sugar until well combined.
Add the shredded cheddar and sliced green onions to the flour mixture and stir to combine again.
Add the heavy cream and stir until a soft sticky batter forms.
Spoon the batter onto the parchment lined baking sheet, about ⅓ cup for each biscuit. You should get about 12 biscuits. Make sure to leave an inch or two between each biscuit because they will expand as they bake.
Bake the biscuits for 18-20 minutes in the fully preheated 400ºF oven, or until they are lightly golden brown on top. Serve warm.

Nutrition

Side view of cheddar drop biscuits on the wire cooling rack

How to Make Cheddar Drop Biscuits – Step by Step Photos

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. In a large bowl, stir together 2.25 cups all-purpose flour, 1 tsp salt, 1 Tbsp baking powder, ¼ tsp garlic powder, and 1 tsp sugar.

shredded cheddar and sliced green onions added to the bowl

Add 4oz. shredded cheddar and three sliced green onions to the bowl with the flour mixture, then stir to combine.

heavy cream being poured into the bowl with the flour mixture

Pour 1 pint (2 cups) heavy whipping cream into the bowl with the flour mixture.

Stir until a soft, sticky batter forms.

Biscuit batter dropped into clumps on the baking sheet

Scoop up the batter with a spoon, about ⅓ cup at a time, and drop it onto the lined baking sheet. Make sure to leave an inch or two between each biscuit because they will expand while baking. You should get about 12 biscuits.

Baked cheddar drop biscuits on the baking sheet

Bake the biscuits in the fully preheated 400ºF oven for 18-20 minutes, or until they are golden brown on top.

Side view of baked cheddar biscuits on the baking sheet

Serve warm and enjoy that rich, fluffy, cheesy goodness!!

The post Cheddar Drop Biscuits appeared first on Budget Bytes.

Classic Vegan Chocolate Chip Cookies (1 Bowl!)

Good news: After lots of testing (10 rounds!) we cracked the code for the ultimate classic vegan chocolate chip cookie.
It’s buttery, salty-sweet, studded with melty chocolate chips, crisp on the edges, and tender in the center. Swoon! Plus, it’s made…

Good news: After lots of testing (10 rounds!) we cracked the code for the ultimate classic vegan chocolate chip cookie.

It’s buttery, salty-sweet, studded with melty chocolate chips, crisp on the edges, and tender in the center. Swoon! Plus, it’s made in just 1 bowl with 9 simple ingredients. Let us show you how it’s done!

We’re no strangers to chocolate chip cookies (exhibits A, B, C, D, E, & more).

Classic Vegan Chocolate Chip Cookies (1 Bowl!) from Minimalist Baker →