Ranch Drop Biscuits

Add ranch seasoning to your biscuit dough for an extra punch of flavor! These Ranch Drop Biscuits are the perfect side for a bowl of soup.

The post Ranch Drop Biscuits appeared first on Budget Bytes.

If you haven’t heard, it’s soup season. ;) And what’s better to go with a warm and cozy bowl of soup than a warm and tender drop biscuit? Drop biscuits are incredibly easy and you can change up the flavors to go with your meal. This week I used my homemade ranch seasoning to make a really simple ranch-flavored drop biscuit. They’re a little tangy, a little herby, and absolutely delicious! I know you’re going to love them, so make sure to put these Ranch Drop Biscuits on your menu.

Side view of a stack of ranch drop biscuits on a plate

What Are Drop Biscuits?

Drop biscuits are a really simple type of quickbread with a free-form dough that is just dropped by the spoonful onto a baking sheet rather than being rolled and cut like a traditional biscuit. They have a wonderfully rustic shape that creates tons of nooks and crannies in the top, perfect for brushing with butter.

This particular drop biscuit recipe is even easier because we use heavy cream in place of butter, so there is no need to use a pastry cutter or to do the tedious work of cutting butter into the flour. You just stir, scoop, drop, and bake!

Can I Substitute the Heavy Cream?

Heavy cream is vital to this recipe because the high-fat content of the cream is what replaces the butter that is traditionally used in biscuits. The fat is what keeps the biscuit soft and tender. Without it, your biscuits will be dense and rubbery. Labels can vary from brand to brand, so just look for cream labeled heavy cream, whipping cream, or heavy whipping cream. Any of those types of cream will have an adequate amount of fat to make the biscuits work well.

Use Homemade or Store-Bought Ranch Seasoning

This recipe works great with either a store-bought packet of ranch seasoning or a batch of homemade ranch seasoning. You can use whatever is most convenient for you!

What Else Can I Add?

As mentioned above, you can add all sorts of delicious flavors to drop biscuits. If you want to add even more to these Ranch Drop Biscuits you could stir some fresh sliced green onions or shredded cheddar cheese to the dough (add with the dry ingredients).

Baked ranch drop biscuits on a baking sheet
side view of ranch drop biscuits on a plate

Ranch Drop Biscuits

Add ranch seasoning to your biscuit dough for an extra punch of flavor! These Ranch Drop Biscuits are the perfect side for a bowl of soup.
Total Cost $2.54 recipe / $0.21 each
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 biscuits
Calories 244kcal
Author Beth – Budget Bytes

Ingredients

Homemade Ranch Seasoning*

  • 2 Tbsp buttermilk powder $0.15
  • 1/2 tsp dried parsley $0.05
  • 1/4 tsp dried dill $0.03
  • 1/4 tsp onion powder $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/4 tsp lemon pepper $0.02
  • 1/8 tsp freshly cracked black pepper $0.02

Biscuits

  • 2.25 cups all-purpose flour $0.35
  • 1 tsp salt $0.05
  • 1 Tbsp baking powder $0.06
  • 1 tsp sugar $0.02
  • 1 pint heavy cream $1.55
  • 2 Tbsp butter (for topping, optional) $0.20

Instructions

  • Preheat the oven to 400ºF. In a small bowl, combine the ingredients for the ranch seasoning (buttermilk powder, parsley, dill, onion powder, garlic powder, lemon pepper, black pepper). Set one teaspoon of the ranch seasoning aside to mix with melted butter and brush over the finished biscuits.
  • In a large bowl, combine the flour, sugar, salt, baking powder, and the remaining ranch seasoning (if you do not plan to brush melted butter over your baked biscuits, just us all of the ranch seasoning in the biscuit batter). Make sure the dry ingredients are evenly combined.
  • Add the heavy cream to the dry ingredients and stir until a sticky batter forms. Make sure no dry flour is left on the bottom of the bowl.
  • Spoon the batter onto a parchment lined baking sheet in about ¼ cup dollops. The batter does not need to be shaped or smoothed in any way. You should get about 12 biscuits.
  • Bake the biscuits for about 18 minutes, or until they are puffed and golden brown on top.
  • After baking, melt the butter in a small dish, then stir in the reserved ranch seasoning. Brush the ranch butter over the top of the biscuits just before serving.

Notes

*You can use one packet of store-bought ranch seasoning in place of the seasoning ingredients listed in the recipe.

Nutrition

Serving: 1biscuit | Calories: 244kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Sodium: 337mg | Fiber: 1g
Drop biscuits on a round plate, garnished with parsley

How to Make Ranch Drop Biscuits – Step by Step Photos

Ranch seasoning in a bowl

Preheat the oven to 400ºF. If you’re using homemade ranch seasoning, combine the ingredients for the seasoning in a bowl (2 Tbsp buttermilk powder, ½ tsp dried parsley, ¼ tsp dried dill, ¼ tsp onion powder, ⅛ tsp garlic powder, ¼ tsp lemon pepper, ⅛ tsp black pepper). Whether using a homemade ranch seasoning or store-bought, set aside 1 tsp of the seasoning to combine with melted butter to be brushed over the biscuits after baking.

drop biscuit dry ingredients in a bowl

Combine 2.25 cups all-purpose flour, 1 tsp sugar, 1 tsp salt, 1 Tbsp baking powder, and the remaining ranch seasoning in a bowl. Stir until very well combined. If you don’t plan to brush melted butter over the biscuits after baking, you can just add all of the ranch seasoning at this time.

heavy cream being poured into the dry ingredients

Add one pint of heavy cream into the bowl of dry ingredients.

drop biscuit dough

Stir the heavy cream into the dry ingredients until it forms a shaggy ball of dough. It might be very sticky and that’s okay.

portioned biscuits on the baking sheet

Scoop and drop the dough into 12 portions onto a parchment-lined baking sheet (about ¼ cup each). If they’re a little uneven in shape or size, just pinch some off of one and press it onto another. The free-form shape makes them very forgiving! The more texture the better.

baked drop biscuits on a baking sheet

Bake the ranch drop biscuits in the preheated 400ºF for about 18 minutes, or until they’re puffed up and golden brown on the edges.

melted butter with ranch seasoning

Melt 2 Tbsp butter and then stir in the reserved teaspoon of ranch seasoning.

ranch butter being brushed over drop biscuits

Brush the ranch butter over the biscuits just before serving!

side view of ranch drop biscuits on a plate

I garnished with a little chopped parsley for the photos, but it’s not needed for flavor. :)

Love Drop Biscuits? Try These Other Flavors

The post Ranch Drop Biscuits appeared first on Budget Bytes.

Apple Cinnamon Bread Pudding

Bread pudding, also known as French Toast Casserole, is what all your cozy weekend breakfast dreams are made of. It’s basically bread soaked in a sweet and creamy custard, then baked to perfection. The edges of the bread get deliciously crispy while the inside stays moist and custard-like. It’s so much easier than cooking individual […]

The post Apple Cinnamon Bread Pudding appeared first on Budget Bytes.

Bread pudding, also known as French Toast Casserole, is what all your cozy weekend breakfast dreams are made of. It’s basically bread soaked in a sweet and creamy custard, then baked to perfection. The edges of the bread get deliciously crispy while the inside stays moist and custard-like. It’s so much easier than cooking individual slices of French toast in a skillet, and it’s a great way to use up leftover stale or day-old bread. Win-win! So let me show you how it’s done.

Originally posted 5-5-2010, updated 9-18-2021.

Close up front view of a casserole dish full of apple cinnamon bread pudding

Is Bread Pudding for Breakfast or Dessert?

There are many, many different versions of bread pudding, some of which are downright decadent. You’ll even see it on the dessert menu in a lot of restaurants across the south (usually drenched with a delicious bourbon sauce). The version I’m presenting here is the kind I grew up eating for breakfast. It has milk instead of heavy cream, fewer eggs, and a lot less sugar. The addition of applesauce to the custard also keeps things a little lighter and more toward the breakfast end of the spectrum. All of that said, I would still consider it a sweet, special occasion type of breakfast.

What Kind of Bread to Use for Bread Pudding

It’s important to use a hearty bread for bread pudding rather than a soft white sandwich bread. Softer bread will disintegrate in the custard and won’t give you the nice toasty edges on top. Bread pudding is the perfect way to use up leftovers from your loaves of Italian bread, baguettes, or any hearty artisan loaf you may have. And if you don’t have enough leftover bread from one loaf, tear that bread into pieces, pop it into a freezer bag, and save it in the freezer for later when you do have more bread!

What Else Can I Add?

The classic apple cinnamon flavor of this bread pudding is a great base to add even more flavor. You could toss in a handful of walnuts or pecans, or maybe even some dried cranberries. If you want more texture in your bread pudding, try chopping up a fresh apple and stirring that into the mix. If you want to go more toward the dessert route, you could top your bread pudding with a cream cheese icing or caramel drizzle! 

Overhead view of a piece of bread pudding on a plate next to the casserole dish

Close up of a fork cutting into a piece of apple cinnamon bread pudding

Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding (also known as French Toast Casserole) is a rich and sweet breakfast treat or after-dinner dessert!
 
Total Cost $5.54 recipe / $0.92 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 377kcal
Author Beth - Budget Bytes

Ingredients

  • 6 cups bread pieces $1.98
  • 2 cups milk $0.80
  • 4 large eggs $0.84
  • 1.5 cups applesauce, divided $0.89
  • 1 tsp vanilla extract $0.28
  • 1/3 cup sugar $0.11
  • 1 tsp cinnamon $0.10
  • 2 Tbsp butter $0.18
  • 1/3 cup raisins (optional) $0.36

Instructions

  • Preheat the oven to 325ºF. If your bread is not already in pieces, tear or cut the bread into one-inch pieces.
  • Spread the bread pieces out on a baking sheet and bake in the preheated oven for about 10 minutes to slightly dry the bread. After baking, let the bread cool for a few minutes to allow the remaining steam to evaporate.
  • While the bread is drying in the oven, prepare the apple cinnamon custard. In a medium bowl, whisk together the milk, eggs, 1 cup of applesauce, vanilla extract, sugar, and cinnamon.
  • Transfer the par-baked bread to a large bowl, add the raisins, then pour the apple cinnamon custard over top. Stir to combine and allow the bread to soak for at least 15 minutes to absorb all of the custard.
  • Meanwhile, use 1 teaspoon of the butter to grease the inside of a two-quart casserole dish. Transfer the soaked bread to the casserole dish and spread it out evenly. Cut the remaining butter into chunks and sprinkle it over the bread pudding.
  • Bake the bread pudding for 45 minutes, or until the internal temperature reaches 160ºF.
  • After removing the bread pudding from the oven, add the remaining ½ cup applesauce in dollops on top of the bread pudding. Serve warm.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 57g | Protein: 13g | Fat: 12g | Sodium: 410mg | Fiber: 4g

Close up of a fork cutting into a piece of apple cinnamon bread pudding

How to Make Bread Pudding – Step by Step Photos

Bread being cut into squares

Preheat the oven to 325ºF. Tear your bread into one-inch pieces. You’ll need about 6 cups of torn bread.

Torn bread pieces on a baking sheet

Place the torn bread pieces on a large baking sheet and bake in the preheated 325ºF oven for about 10 minutes to dry it out. Let the bread pieces cool for a few minutes after baking. This will allow the rest of the steam to evaporate and dry the bread further. 

Custard ingredients in a bowl with a whisk

While the bread is drying, prepare the custard. In a large bowl, whisk together 2 cups milk, 4 large eggs, 1 cup applesauce, ⅓ cup sugar, 1 tsp cinnamon, and 1 tsp vanilla extract.

Custard being poured over bread and raisins in a bowl

Place the dried bread cubes in a large bowl along with ⅓ cup raisins. Pour the custard mixture over top and then give everything a stir until all of the custard has been absorbed by the bread.

Bread soaked in custard in a bowl with a spatula

Set the mixture aside and allow the bread to soak in the custard for at least 15 minutes.

Bread pudding in the casserole dish topped with butter

Use one teaspoon (out of the 2 Tbsp total) to grease the inside of a two-quart casserole dish. Transfer the bread pudding mixture to the casserole dish and spread it out evenly. Cut the remaining butter into small pieces and sprinkle them over the bread pudding.

Baked bread pudding in the dish, applesauce being added on top

Bake the bread pudding in the 325ºF oven for about 45 minutes, or until it’s brown and crispy on top and the internal temperature reaches 160ºF. After baking, spoon the remaining ½ cup applesauce over the top. 

close up side view of french toast casserole

Cut into six pieces and serve warm with a drizzle of maple syrup or a sprinkle of powdered sugar on top!

maple syrup being poured over a slice of apple cinnamon bread pudding

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Pesto Cheese Toast

Pesto has been a champion ingredient in my kitchen for a while. Although it is a slightly more expensive item, a little bit goes a long way toward adding flavor to a meal. This Pesto Cheese Toast is a super simple treat that can be served as a party appetizer, a side with dinner, or […]

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Pesto has been a champion ingredient in my kitchen for a while. Although it is a slightly more expensive item, a little bit goes a long way toward adding flavor to a meal. This Pesto Cheese Toast is a super simple treat that can be served as a party appetizer, a side with dinner, or even just a little snack. It’s kind of like garlic bread‘s fancier cousin. ;) 

Originally posted 3-1-2010, updated 9-8-2021.

Pesto cheese toast on a baking sheet with bread, tomatoes and cheese on the sides

What Kind of Pesto to Use

That’s the great thing about this tasty toast, you can use any kind of pesto you have or whatever you like best. You can use a basil pesto, a sun dried tomato pesto, a kale pesto, any kind! Today I’m using a Genovese pesto, which is a creamy basil style pesto. Other good affordable pesto brands that I like are Felipo Berio, Classico, and Alessi.

What Kind of Bread to Use

This recipe works great on any French or Italian loaf bread. You can slice the bread into traditional slices, like in the photos here, or slice the loaf in half length-wise, then slice the halved bread into slices like in my Homemade Garlic Bread recipe. It just depends on the bread to topping ratio that you prefer. If you want to get a little creative, you could also basically turn this into a pesto pizza by using small pieces of naan or English muffins instead.

What to Serve with Pesto Cheese Toast

Pesto cheese toast makes a great alternative to garlic bread with any pasta dish, but it’s also great served alongside a bowl of tomato soup. These cheesy little toasts also make a great party appetizer! You can even serve it with a bowl of warm marinara for dipping. But perhaps my favorite way to serve this is with a fried or scrambled egg for breakfast. You just can’t beat that egg-pesto-tomato combo!!

close up side view of pesto cheese toast on the baking sheet

close up side view of pesto cheese toast on the baking sheet

Pesto Cheese Toast

Pesto cheese toast is an easy and delicious alternative to garlic bread. It's great for a party appetizer, snack, or side with dinner!
Total Cost $1.81 recipe / $0.45 per slice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 pieces
Calories 149kcal
Author Beth - Budget Bytes

Ingredients

  • 4 slices bread $0.66
  • 2 Tbsp pesto $0.45
  • 1 Roma tomato $0.28
  • 1/2 cup shredded mozzarella $0.42

Instructions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice a loaf of French or Italian bread into ½-inch thick slices.
  • Place the slices of bread on the prepared baking sheet and spread ½ Tbps over each piece.
  • Slice the Roma tomato into 8 slices, then top each piece of bread with two slices of tomato.
  • Finally, add a large pinch of shredded mozzarella to each piece of bread.
  • Bake the toast in the oven for about 10 minutes, or until the cheese is melted and the toast is brown and crispy on the edges. Baking time may vary depending on your oven and the type of bread chosen, so keep an eye on them. Serve warm!

Nutrition

Serving: 1slice | Calories: 149kcal | Carbohydrates: 15g | Protein: 7g | Fat: 7g | Sodium: 304mg | Fiber: 1g

Close up of one piece of pesto cheese toast being held in a hand

How to Make Pesto Cheese Toast – Step By Step Photos

A loaf of bread being sliced

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice a loaf of French or Italian bread into ½-inch thick slices. 

pesto being spread onto the bread

Spread about a ½ tablespoon of pesto onto each slice of bread.

sliced tomatoes on pesto bread

Slice a Roma tomato into 8 slices. Top each piece of toast with two slices of tomato.

shredded cheese being added to toast

Top each piece of toast with about 2 tablespoons of shredded mozzarella (or more if you like!). 

baked pesto cheese toast on the baking sheet

Bake the toast for about 10 minutes or until the cheese has melted and the outer edges of the bread is toasty!

Finished pesto cheese toast next to the ingredients and a yellow zig zag napkin

Serve and enjoy! I ended up topping mine with a little bit of freshly cracked pepper, but there’s so much flavor in the pesto that you don’t necessarily need that!

The post Pesto Cheese Toast appeared first on Budget Bytes.

Jalapeño Cheddar Cornbread

This Jalapeño Cheddar Cornbread is rich, moist, and a little spicy. It’s perfect for pairing with your favorite soup or chili.

The post Jalapeño Cheddar Cornbread appeared first on Budget Bytes.

As if cornbread wasn’t delicious enough on its own, I went ahead and stirred in a pile of shredded cheddar cheese and chopped jalapeño. Because why not? And since this Jalapeño Cheddar Cornbread is on the spicy side, I decided to go with a richer cornbread batter that includes sour cream and an extra egg to kind of balance the heat. The result is rich, cheesy, moist, and ✨spicy✨.

Two baskets of jalapeño cornbread pieces with whole jalapeños on the sides

How Spicy Is This Cornbread?

It’s pretty spicy. Despite scraping the seeds out of the jalapeño that is mixed into the batter, the heat still seems to permeate the cornbread pretty well. If you’re not into heat, you can certainly just make this a plain cheddar cornbread or stir in some mild diced green chiles in place of the jalapeño.

What Kind of Baking Dish Should I Usse?

I used a ceramic baking dish, but I’ve also tested the recipe using a glass baking dish, and they both worked great. An 8×8-inch square dish is probably the best size. You could also bake this in a 10-inch cast iron skillet, although you may want to preheat it just a bit before adding the batter.

Can I Make Them Jalapeño Cheddar Cornbread Muffins?

Yes, just divide the batter equally between about ten wells of a muffin tin and bake at the same temperature. Because the muffins are smaller and have more surface area exposed to the heat, the baking time will be shorter. Just keep an eye on the muffins starting at about 20 minutes, and let them continue to bake until puffed in the center and golden brown around the edges.

How to Store Jalapeño Cheddar Cornbread

Allow the cornbread to cool completely to room temperature and then store in an air-tight container in the refrigerator for up to 4-5 days. Or, you can wrap it tightly in plastic, place it in a freezer bag, and freeze it for a few months. To thaw, simply let the cornbread sit at room temperature for about 15 minutes, or microwave for 30 seconds or so.

A piece of jalapeño Cornbread being lifted out of the baking dish
Jalapeño Cheddar Cornbread half in the baking dish and half on a cooling rack

Jalapeño Cheddar Cornbread

This Jalapeño Cheddar Cornbread is rich, moist, and spicy. It's perfect for pairing with your favorite soup or chili. 
Total Cost $3.19 recipe / $0.35 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 pieces
Calories 289kcal
Author Beth – Budget Bytes

Ingredients

  • 1 tsp butter $0.04
  • 1 cup all-purpose flour $0.15
  • 1 cup cornmeal $0.38
  • 2 Tbsp sugar $0.04
  • 1 Tbsp baking powder $0.06
  • 3/4 tsp salt $0.02
  • 4 oz. cheddar, shredded $1.00
  • 2 jalapeños $0.14
  • 1/2 cup sour cream $0.58
  • 1/2 cup milk $0.20
  • 2 large eggs $0.42
  • 1/4 cup cooking oil $0.16

Instructions

  • Preheat the oven to 400ºF. Use the butter to grease the inside of an 8×8 inch baking dish.
  • In a large bowl, combine the flour, cornmeal sugar, baking powder, and salt.
  • Remove the seeds from one of the jalapeños and finely dice it, then slice the second jalapeño into rounds. Add the diced jalapeño to the bowl with the flour, saving the sliced jalapeño to use as a topping.
  • Add about ¾ of the shredded cheddar to the bowl with the flour mixture, saving the remaining to use as a topping. Stir the diced jalapeño and shredded cheddar into the flour mixture until evenly combined.
  • In a separate bowl, whisk together the sour cream, milk, eggs, and oil.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir just until everything is moist (it's okay if there are a few lumps).
  • Pour the batter into the prepared baking dish and spread it out evenly. Top with the sliced jalapeños and the remaining shredded cheddar.
  • Bake the cornbread for about 35 minutes, or until the center has puffed up and the edges are golden brown.
  • Slice the cornbread into nine squares and serve warm.

Nutrition

Serving: 1piece | Calories: 289kcal | Carbohydrates: 28g | Protein: 8g | Fat: 16g | Sodium: 450mg | Fiber: 2g

Love cornbread? Try these other cornbread flavors: Sweet Potato Cornbread, Lemon Blueberry Cornbread Skillet, Easy Homemade Cornbread (classic cornbread), or Hatch Chile Sweet Potato Cornbread.

Jalapeño Cheddar Cornbread half in the baking dish and half on a cooling rack

How to Make Jalapeño Cheddar Cornbread – Step by Step Photos

cornbread dry ingredients in a bowl

Preheat the oven to 400ºF and use about 1 tsp butter to grease the inside of an 8×8-inch baking dish. In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 2 Tbsp sugar, 3 tsp baking powder, and ¾ tsp salt.

Diced and sliced jalapeño on a cutting board

Remove the seeds from one jalapeño and then finely dice the pepper. Slice the second jalapeño into rounds. The diced jalapeño will go into the batter and the rounds will be used as a topping.

jalapeño and shredded cheddar added to the dry ingredients

Add the diced jalapeño and most of your 4oz. shredded cheddar cheese to the bowl with the dry ingredients (save about ¼ of the cheese to use as a topping). Stir the jalapeño and cheddar into the flour mixture.

Eggs oil and milk in a bowl with a whisk

In a separate bowl, whisk together ½ cup milk, 2 large eggs, and ¼ cup cooking oil.

Wet ingredients being poured into the bowl of dry ingredients

Pour the bowl of wet ingredients into the bowl of dry ingredients.

stirred cornbread batter

Stir until everything is moist. Avoid over stirring. It’s okay if it’s a little lumpy.

cheddar being sprinkled on top of cornbread batter in the baking dish

Spread the cornbread batter into an 8×8-inch baking dish, then top with the sliced jalapeños. Finish by topping with the remaining shredded cheddar cheese.

baked jalapeño cheddar cornbread in the baking dish

Bake the cornbread in the preheated 400ºF oven for about 35 minutes or until the center is puffed and it’s golden brown around the edges.

Two baskets full of jalapeño Cornbread pieces

Slice the cornbread into nine pieces and serve warm with your favorite soup or chili!!

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“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning!

The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.

I know these Sandwich Rounds may look kind of like bagels, but they’re not. They’re no-knead focaccia in an “Everything But The Bagel” disguise! That’s right, it’s my same no-knead focaccia dough in a convenient single-serving round shape and topped with a delicious dose of Everything But The Bagel seasoning. Perfect for building epic homemade sandwiches and WAY easier than making actual bagels!

EBTB Sandwich Rounds on a cooling rack with tongs next to a bowl of seasoning

What is Everything But the Bagel Seasoning?

“Everything but the bagel” seasoning is that same chunky mix of dried onion, garlic, salt, sesame seeds, and poppy seeds that you find on top of an “everything” flavored bagel. This seasoning is super delish and adds tons of flavor and texture wherever it’s sprinkled! It was popularized by Trader Joe’s a few years back and can now be found in just about every grocery store (I got mine at ALDI). But if you can’t find it at your local store, here’s a recipe for homemade Everything Bagel Seasoning from Two Peas & Their Pod.

What is the Texture of This Bread?

Since this is made with the same dough as my No-Knead Focaccia, it’s definitely a more “sturdy” bread. If you’re into soft white bread, this isn’t the recipe for you. This bread is for those that like bread that can stand up to their sandwich toppings without getting soggy. A bread that can handle being doused in Italian dressing. These sandwich rounds won’t bow under pressure!

Can I Use Whole Wheat Flour?

I’ve had success making my no-knead focaccia with up to ½ of the all-purpose flour replaced with whole wheat, but when you go beyond that the bread does tend to get really dense. Even with ½ whole wheat you’re probably going to need to increase the water a bit, as whole wheat flour tends to absorb more moisture.

These Sandwich Rounds Are Freezer Friendly

One of the best parts about making your own bread is that you can keep in the freezer and have fresh, homemade bread on hand all the time. To store your sandwich rounds in the freezer, make sure to let them cool to room temperature first. Then transfer them to a gallon-sized freezer bag and place them in the freezer. They’ll be good for about three months. To thaw, either let them sit at room temperature for 10-15 minutes, or microwave for about 30 seconds. Otherwise, they’ll be good in the fridge for about 3-4 days (air-tight container).

A sandwich made with the EBTB Sandwich round next to the rest of the batch on a cooling rack
EBTB Sandwich Rounds on a cooling rack with tongs

“Everything But the Bagel” Sandwich Rounds

These easy Sandwich Rounds are made with a simple no-knead dough and topped with a healthy dose of “everything but the bagel” seasoning.
Total Cost $1.54 recipe / $0.26 each
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 6
Calories 179kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cups all-purpose flour (plus some for dusting) $0.30
  • 3/4 tsp salt $0.03
  • 1 tsp instant yeast (or bread machine yeast) $0.45
  • 1.25 cups water $0.00
  • 1 Tbsp olive oil $0.16
  • 2 Tbsp Everything But The Bagel Seasoning $0.60

Instructions

  • Combine the flour, salt, and yeast in a bowl and stir until very well combined.
  • Add the water and olive oil and stir until a sticky ball of dough forms. There should be no dry flour left on the bottom of the bowl.
  • Loosley cover the bowl and let it sit at room temperature for two hours, or until the dough has doubled in size and is very fluffy and bubbly in texture.
  • Sprinkle some flour on top of the dough and use your hands to scrape it down off the sides of the bowl. Dump the dough out onto a floured surface. The dough will be very loose and sticky, so use flour to keep it from sticking to your hands and work surface.
  • Divide the dough into six pieces, then shape each into a ball. Use a rolling pin to flatten each ball into a 4 to 5-inch diameter circle. Place the flattened circles on a parchment lined baking sheet.
  • Brush a thin layer of water on top of each round, then sprinkle about one teaspoon of Everything But the Bagel Seasoning onto each one. Let the sandwich rounds rise for 30 minutes.
  • Toward the end of the rise time, begin preheating the oven to 400ºF. Use your fingers to press dimples down into each sandwich round (this helps them stay flat as they bake).
  • Once the oven is fully preheated, transfer the baking sheet to the oven and bake the sandwich rounds for about 25 minutes, or until they're golden brown.
  • Remove them from the oven and transfer to a wire rack to cool. The crust may seem really hard immediately after they come out of the oven, but they will soften as they cool. Once cooled serve or store in the refrigerator (3-4 days) or freezer (3 months), in an air-tight container.

Nutrition

Serving: 1sandwich round | Calories: 179kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Sodium: 558mg | Fiber: 2g
Side view of a sandwich made on an EBTB Sandwich Round

How to Make EBTB Sandwich Rounds – Step by Step Photos

Dry ingredients for sandwich rounds in a bowl

Stir together 2 cups of all-purpose flour with 1 tsp instant yeast (or bread machine yeast) and ¾ tsp salt. Make sure they’re very well combined.

Water being poured into the bowl of flour

Add 1.25 cups water and 1 Tbsp olive oil.

Sticky bread dough in the bowl

Stir until it forms a sticky ball of dough. There should be no dry flour left on the bottom of the bowl. Loosely cover the dough and let it rise at room temperature for two hours.

Risen dough being scraped from the sides of the bowl

After two hours the dough should have doubled in size and should be very fluffy and bubbly in texture. Sprinkle some flour on top to keep it from sticking (because it WILL be sticky), then use your hands to scrape it off the sides of the bowl.

Dough divided into six pieces

Turn the dough out onto a floured surface and divide it into six pieces.

Rolled out dough rounds

Use flour as needed to keep the dough from sticking. Shape each piece into a ball, then use a rolling pin to roll it into a flattened circle about 4 to 5-inches in diameter.

Water being brushed on top of the sandwich rounds

Place the flattened rounds onto a parchment-lined baking sheet. Brush a thin layer of water on top of each one (this helps the seasoning stick).

Seasoning being sprinkled on top of sandwich rounds

Sprinkle about one teaspoon of Everything But the Bagel Seasoning on top of each round. Let the rounds rise at room temperature for 30 minutes.

Risen sandwich rounds

Toward the end of the rise time, begin preheating the oven to 400ºF. Once risen, use your fingers to press dimples into the sandwich rounds. This helps them stay flat as they bake.

Baked sandwich rounds

Bake the sandwich rounds in the fully preheated oven for about 25 minutes, or until golden brown.

A stack of EBTB sandwich rounds on a cooling rack

Transfer the sandwich rounds to a cooling rack to cool until room temperature, then serve or save for later! Once cooled, I keep mine in an air-tight container either in the refrigerator for a few days, or in the freezer for up to about 3 months.

The post “Everything But the Bagel” Sandwich Rounds appeared first on Budget Bytes.

Lemon Blueberry Scones

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 […]

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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

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 8
Calories 288kcal

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

Serving: 1Serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Sodium: 348mg | Fiber: 1g

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.

Side view of lemon blueberry scones on a wire cooling rack

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

Scone dry ingredients in a bowlPreheat 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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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 […]

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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 jam, and enjoy your morning. That’s breakfast heaven. 

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 8
Calories 237.85kcal
Author Beth - Budget Bytes

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

Serving: 1biscuit | Calories: 237.85kcal | Carbohydrates: 31.73g | Protein: 5.13g | Fat: 9.99g | Sodium: 563.73mg | Fiber: 1.06g

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!

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Cheddar Drop Biscuits

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

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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 on a wire cooling rack against a blue background

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 12 biscuits
Calories 261.95kcal
Author Beth – Budget Bytes

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

Serving: 1biscuit | Calories: 261.95kcal | Carbohydrates: 20.24g | Protein: 5.81g | Fat: 17.76g | Sodium: 392.08mg | Fiber: 0.74g
Side view of cheddar drop biscuits on the wire cooling rack

How to Make Cheddar Drop Biscuits – Step by Step Photos

Dry biscuit ingredients in a bowl

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.

Sticky drop biscuit batter in the bowl

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!!

Cheddar drop biscuits on a wire cooling rack against a blue background

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Sweet Potato Cornbread

OMG, y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire […]

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OMG, y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WHOA. It took everything in me not to eat the entire pan of this Sweet Potato Cornbread.

Originally posted 10/17/2015, updated 11/2/2020.

Sweet potato cornbread in a cast iron skillet with butter on top

This recipe is a hybrid between my Everyday Cornbread and these amazing Sweet Potato Corn Bread Muffins from the New York Times. The NYT’s addition of cinnamon and nutmeg was absolutely spot on and gave the cornbread an amazing aroma. Since I had already bought some sour cream to top my chili, I decided to incorporate that into the batter, like this recipe from Leite’s Culinaria. Neither of those recipes used nearly enough sweet potato for me, though, so I upped mine to 1.5 cups. I didn’t want to waste that lovely sweet potato!

What Does Sweet Potato Cornbread Taste Like?

This cornbread is definitely on the sweeter side as far as cornbread goes, but it also has a good amount of warm, aromatic spices to keep it from being too dessert-like. It pairs well with both sweet and savory flavors. The texture is rich and thick, so one piece will definitely add a lot to your meal!

What to Serve with Sweet Potato Cornbread

The subtle sweetness of this sweet potato cornbread pairs absolutely perfectly with the warm spices of a bowl of chili, but I also have to say, it’s awesome with coffee. I’ve also been eating it for breakfast with a thick pat of butter and with a fried egg on the side. 

How to Store the Leftovers

Make sure you allow the cornbread to cool completely to room temperature before placing the leftover pieces in a resealable container and storing in the refrigerator. This cornbread also freezes quite well! I suggest wrapping each piece in plastic or waxed paper, then storing all of them in an air-tight freezer bag or freezer-safe container. You can thaw them at room temperature or with a quick zap in the microwave.

One slice of sweet potato cornbread on a plate with a fork

baked sweet potato cornbread with butter on top

Sweet Potato Cornbread

Mashed sweet potato, fragrant spices, and rich sour cream make this Sweet Potato Cornbread a decadent fall treat.
Total Cost $4.00 recipe / $0.50 serving
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 373.49kcal

Ingredients

  • 1 lb. sweet potato $1.56
  • 1.5 cups yellow cornmeal $0.36
  • 1 cup all-purpose flour $0.13
  • 1/2 cup sugar $0.40
  • 1 Tbsp baking powder $0.12
  • 1 tsp salt $0.05
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp ground nutmeg $0.05
  • 2 large eggs $0.52
  • 1/2 cup sour cream $0.47
  • 3/4 cup milk $0.23
  • 2 Tbsp cooking oil $0.04
  • 1/2 Tbsp cooking oil for the skillet $0.02

Instructions

  • Peel the sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover with water, and bring to a boil over high heat. Boil the potatoes until they're tender and fall apart with pierced with a fork (about ten minutes). Drain the potatoes and set aside.
  • Coat the inside of a 10" cast iron skillet with cooking oil. Place the skillet in the oven and begin to preheat the oven to 425ºF.
  • In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg until well mixed.
  • Mash the drained sweet potatoes until fairly smooth. Transfer 1.5 cups of the mashed potatoes to a large bowl. Add the sour cream, milk, and 2 Tbsp oil, and whisk until combined. Add the eggs and whisk until combined again.
  • Pour the sweet potato mixture into the bowl with the dry ingredients. Stir the two together just until combined and no dry mix remains on the bottom of the bowl. It's okay if the mixture is a little lumpy, just be sure not to over mix.
  • Carefully take the hot skillet out of the preheated oven and scoop the batter into the skillet. Smooth out the top of the batter until it's even, then return it to the oven. Bake for 22-25 minutes, or until the center is puffed, the top is golden brown, and it's slightly cracked around the edges. Remove the cornbread from the oven, cut into eight pieces, and serve (preferably with butter).

Video

Nutrition

Serving: 1Serving | Calories: 373.49kcal | Carbohydrates: 58.94g | Protein: 7.13g | Fat: 12.29g | Sodium: 570.19mg | Fiber: 3.15g

Front view of sweet potato cornbread in the skillet with butter melting on top

How to Make Sweet Potato Cornbread – Step by Step Photos

Diced sweet potato in a pot with water

Peel a 1 lb. sweet potato and cut it into one-inch cubes. Place the cubes in a pot, cover them with water, and bring the pot up to a boil over high heat. Let the sweet potatoes boil until they’re soft and fall apart when pierced with a fork (about 10 minutes). Drain the sweet potatoes and set them aside.

Once the sweet potatoes are done boiling, get the skillet ready and begin to preheat the oven. Rub about 1/2 Tbsp of oil inside a 10″ cast iron skillet, place it in the oven, then set it to preheat to 425ºF.

cornbread dry ingredients in a bowl

While the potatoes are boiling (or after they’ve drained), combine the dry ingredients. In a large bowl, stir together 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Stir them together until they are very well combined.

cornbread wet ingredients in a bowl

Mash the sweet potatoes until they’re fairly smooth. Transfer 1.5 cups of the sweet potato mash to a large bowl. Add 1/2 cup sour cream, 3/4 cup milk, 2 large eggs, and 2 Tbsp cooking oil. 

Whisked wet ingredients in a bowl

Whisk the ingredients together until fairly smooth. You may still have a few small chunks of sweet potato, but that’s okay.

Sweet potato cornbread batter in the bowl

Pour the sweet potato mixture into the bowl with the mixed dry ingredients and stir them together just until mixed. It’s okay if it’s a bit lumpy, just don’t over mix it. The sweet potato cornbread batter will be fairly thick.

cornbread batter in the hot skillet

Carefully take the preheated skillet out of the oven, scoop the batter into it, then spread it around until it’s smooth on top. Return it to the oven and bake for 22-25 minutes.

Baked sweet potato cornbread

Or until it’s puffed in the center, golden brown on top, and cracked around the edges. Cut the sweet potato cornbread into eight pieces and enjoy!

baked sweet potato cornbread with butter on top

A little melted butter takes sweet potato cornbread to the next level.

Sweet potato cornbread with one sliced removed and on a plate on the side

Yes. Just yes.

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Homemade Pizza Dough

I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza dough from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for pizza dough […]

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I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza dough from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for pizza dough are pantry staples, so you can make this whenever without planning ahead. AND it’s freezer-friendly so you can always have some stashed and ready to thaw on a moment’s notice.

Originally posted 7-2-2010, updated 6-16-2020.

Close up of a homemade pepperoni pizza

What is in Homemade Pizza Dough?

While there are several styles of pizza dough out there in the world, this particular recipe is super simple and only includes:

  • Water
  • Yeast
  • Sugar
  • Salt
  • Flour
  • Olive Oil

That’s it! Really! This particular recipe creates a crust that is crispy on the outside, but still tender on the inside. If you use a rolling pin to really compact the dough and roll it thin, you’ll get a result that more closely resembles a crispy thin-crust pizza. Toss the dough by hand, gently stretching the dough and leaving some thickness will give you that crispy-yet-tender finish, with a few of those awesome big bubbles.

What Kind of Yeast Can I Use?

The instructions below will work with active dry or instant yeast.

How to Freeze Pizza Dough

After kneading the pizza dough, form it into a ball, coat the dough ball with a little oil to keep it from sticking to the plastic, then wrap tightly in plastic wrap. Place the plastic wrapped dough ball in a heavy duty freezer zip top bag, label, date, and place it in the freezer!

How to Thaw Pizza Dough

To thaw your frozen pizza dough, place it in the refrigerator the night before you intend to bake the pizza. The dough will rise slightly as it thaws. The other option is to allow the dough to thaw at room temperature, which will take about two hours. You’ll want to unwrap the pizza dough from the plastic before letting it thaw. Place the frozen dough in an oiled bowl and cover loosely with a clean towel as it thaws.

Pizza sauce being spread onto a stretched pizza dough with toppings on the sides

Make some homemade pizza sauce to go with your pizza crust!

 
Close up of a baked homemade pepperoni pizza

Homemade Pizza Dough

Homemade pizza dough is easy and costs pennies on the dollar compared to store bought. Make a batch now and freeze it for later!
Total Cost $0.62 recipe / $0.16 serving
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings 4
Calories 272.3kcal
Author Beth - Budget Bytes

Ingredients

  • 3/4 cups warm water $0.00
  • 1 tsp yeast* $0.08
  • 1 Tbsp sugar $0.05
  • 2 cups all-purpose flour $0.30
  • 1 tsp salt $0.03
  • 1 Tbsp olive oil $0.16

Instructions

  • Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.
  • While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.
  • Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, ¼ to ½ cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.
  • Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.
  • At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator over night) or within a month (freezing the dough).

To Use the Pizza Dough Same Day

  • Place the kneaded dough back into the mixing bowl, drizzle with a little oil, then turn the dough to coat it with oil. Cover the bowl loosely and let the dough rise in a warm place for one hour, or until it is double in volume.
  • Once risen, stretch or roll the dough out to a 14 to 16-inch circle, place on a pizza pan, and top with your favorite sauce and toppings. Bake the pizza in a preheated 450ºF oven for 10-12 minutes or until the edges are brown and crispy.

To Use the Pizza Dough the Next Day

  • Allowing the dough to proof (rise) slowly in the refrigerator for 18-24 hours gives the dough even more flavor. Form the dough into a ball and coat with oil. Place the dough in a covered container and refrigerate for 18-24 hours. Allow the dough to come to room temperature before stretching, topping, and baking.

To Freeze the Dough for Future Use

  • Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour prior to use. The dough should be at room temperature before stretching, topping, and baking.

Notes

*active dry or instant yeast

Nutrition

Serving: 1serving | Calories: 272.3kcal | Carbohydrates: 51.1g | Protein: 6.85g | Fat: 4.18g | Sodium: 592.4mg | Fiber: 1.98g

Scroll down for the step by step photos!

Close up of a bubble in a slice of pizza

How to Make Pizza Dough – Step By Step Photos

yeast being added to a measuring cup with water

Start by dissolving 1 tsp active dry yeast (or instant yeast) and 1 Tbsp sugar in ¾ cup warm water.

Foamy yeast water in a glass measuring cup

Let the yeast water sit for about 5 minutes, or until a thick layer of foam develops on top.

Flour and salt in a bowl

While the yeast is blooming, combine 1 cup all-purpose flour and 1 tsp salt in a mixing bowl. Stir until combined.

Yeast water and oil being poured into bowl with flour and salt

Add 1 Tbsp olive oil to the yeast water, then pour it into the bowl with the flour and salt. Stir until the mixture is fairly smooth.

More flour being added to the bowl

Begin adding more flour, about ¼ to ½ cup at a time, until you can no longer stir the mixture with a spoon.

Dough ball in the mixing bowl

Once it forms a ball that you can no longer stir with a spoon, turn it out onto a clean, lightly floured work surface.

Kneaded dough ball

Knead the dough for about 5 minutes, adding a little flour as you go to prevent it from sticking. Once kneaded, you should have used about 2 cups flour total, since the first step of stirring salt into the flour. Total flour amount can vary depending on humidity and other factors. At this point you can let the dough rise and make a pizza same day, refrigerate the dough and make pizza with it the next day, or freeze the dough for future use.

oil being poured onto a ball of dough in a mixing bowl.

To make a pizza same day: Place the dough ball back into the mixing bowl, add just a small drizzle of oil, and turn the dough to coat it in the oil. The oil will keep the dough from drying out as it rises.

Risen pizza dough in the bowl

Cover the bowl loosely and let the dough rise for about an hour, or until it is double in volume.

Pizza sauce being spread on stretched dough

Preheat your oven to 450ºF. Stretch or roll the pizza dough out to 14-16 inches and place on a pizza pan. Add your favorite pizza sauce…

Cheese and pepperoni added to pizza dough

And your favorite toppings…

Baked homemade pizza

Bake in the fully preheated oven for 10-12 minutes, or until the crust and toppings are browned.

Side view of a slice of pizza being lifted from the pan

Slice and enjoy!

Try These Homemade Pizza Flavors:

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