Category: No Yeast Bread Recipes

Beer Bread

Transform a can of beer into a tasty loaf of Beer Bread! This easy, no-knead bread recipe is packed with flavor and only takes an hour.

The post Beer Bread appeared first on Budget Bytes.

Looking for a way to use that random can of beer hanging out in the back of the fridge? Transform it into a loaf of deliciously-cheesy Beer Bread! Thanks to the beer, this super-easy quick bread recipe still delivers on the classic, yeasty flavor of a long-fermented loaf, but comes together in a fraction of the time. Best of all, there’s no kneading required.

A loaf of beer bread with three slices overlapping on a long wooden cutting board surrounded by glass jars filled with beer, a PBR can, a wooden bowl of shredded cheese and a small metal dish of soft butter and a small butter knife.

WHAT IS BEER BREAD?

Beer Bread is a type of “quick bread” that uses the flavor and carbonation in beer to create a fluffy, buttery, tangy loaf in just an hour. Unlike most homemade bread recipes, this one doesn’t require any kneading, resting time, or additional yeast. We also included some shredded cheddar cheese to make our loaf extra rich and flavorful! 

BEST BEERS FOR BEER BREAD

We chose a budget-friendly, light beer for our loaf, but almost any kind of beer can be used to make this recipe. Keep in mind: the beer you choose will influence the flavor of the bread, so make sure to pick something you like! How to choose the best beer for beer bread:

  • Light beers – Generally, light beers will create a light-colored loaf with an airy texture and a more subtle, malty flavor.
  • Dark beers – Darker beers like stouts and porters will give the bread a slightly darker color and more robust flavor than light beer.
  • Hoppy beers & IPAs – Since pale ales tend to be very bitter, they aren’t an ideal choice. That intense flavor will carry over and may give the bread a lingering sour aftertaste.

HOW TO STORE LEFTOVERS

Once fully cooled, wrap the loaf in plastic wrap or aluminum foil. Store the bread in the pantry or on the counter (for 1-2 days) or in the fridge (for 4-5 days). This bread also freezes beautifully. Tightly wrap the loaf in a layer of plastic wrap and aluminum foil and freeze for up to 3 months.

serving suggestions

This beer bread lands somewhere between a regular, sliceable loaf of bread and a savory, ultra-rich loaf cake. So the possibilities are kind of endless!

A close up shot of long wooden cutting board with a half a loaf of beer bread in the left corner of the frame, two slices on the upper right corner of the frame and in between a slice is being covered with salted homemade butter with a small metal butter knife.
A side shot of a loaf of beer bread on a wooden cutting board with three slices slightly overlapping in the foreground of the image, and behind the cutting board is a small wooden bowl filled with shredded cheese and a glass cup of beer is visible in the upper right corner of the frame.
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Beer Bread

Transform a can of beer into a tasty loaf of Beer Bread! This easy, no-knead bread recipe is packed with flavor and only takes an hour.
Course Bread, Easy, Side Dish
Cuisine American, German
Total Cost $2.35 RECIPE / $0.29 SERVING
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 1 slice each
Calories 269kcal
Author Marion – Budget Bytes

Equipment

Ingredients

  • 3 cups all-purpose flour $0.30
  • 1 Tbsp sugar $0.06
  • 1 Tbsp baking powder $0.12
  • 2 tsp salt $0.04
  • 1/2 cup shredded sharp cheddar cheese* $0.62
  • 4 Tbsp butter, divided** $1.20
  • 12 oz. beer (one regular-sized can) $0.92

Instructions

  • Preheat the oven to 375℉. In a large bowl, combine the flour, sugar, baking powder, salt, and shredded cheese. Mix well.
  • Melt the butter in a small sauce pot. Use a pastry brush to coat the inside of a 9×5 loaf pan with butter. Set the remaining butter aside.
  • Add the beer to the flour mixture and stir until a thick batter forms. Transfer the batter to the prepared bread pan, making sure to spread it out evenly inside the bread pan.
  • Pour the rest of the melted butter on top of the bread dough.
  • Bake the bread for 45-50 minutes, or until deeply golden brown on top.
  • Once slightly cool (about 10 minutes), run a butter knife around the inside edge of the pan gently to loosen the edges, and then turn the bread onto a cutting board to slice and serve.

See how we calculate recipe costs here.

Notes

* or Parmesan cheese
** If using unsalted butter, you may want to add an additional ¼ teaspoon of salt with the rest of the dry ingredients or sprinkle the same amount on top of the loaf just before baking.

Nutrition

Serving: 1slice | Calories: 269kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Sodium: 834mg | Fiber: 1g
An overhead shot of a half-sliced loaf of beer bread on a long, wooden cutting board surrounded by glass cups of beer, a can of beer, a butter dish and knife, and bowl of cheese, and a grey and white striped dish cloth.

How to Make BEER BREAD – Step by Step Photos

A white ceramic mixing bowl filled with piles of unmixed flour, sugar, baking powder, salt, sugar and shredded cheddar cheese.

Preheat the oven to 375℉. In a large bowl, combine 3 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 2 teaspoons of salt, and 1/2 cup of shredded cheese.

An overhead shot of two hands preparing a metal loaf pan with a pastry brush next to a small skillet of melted butter.

Melt 4 tablespoons of butter in a small sauce pot or skillet. Use a pastry brush to coat the inside of a 9×5″ loaf pan with about 1/2 tablespoon of the melted butter. Set the rest of the butter aside.

A white, ceramic mixing bowl filled with the mixed dry ingredients to make beer bread, a spatula is resting in the right side of the bowl and beer is being poured into the left side of the bowl from a glass liquid measuring cup.

Pour 12 oz. (1 1/2 cups) of beer into the flour mixture. Mix until a thick batter forms and no clumps of dry ingredients remain. Transfer the batter to the prepared loaf pan, making sure to spread it out evenly. Tap it on the counter a few times to help eliminate any air pockets.

A metal loaf pan filled with unbaked bread dough is being covered with melted butter poured from a small, white bowl on the left side of the frame.

Pour the rest of the melted butter (about 3 1/2 tablespoons) on top of the bread dough. 

A horizonal image of a baked loaf of bread with a golden-brown, crunchy top in metal loaf pan.

Bake the beer bread for 45-50 minutes, or until the top is evenly golden brown and crispy. Let the bread cool slightly (about 10 minutes) in the loaf pan. Run a butter knife around the inside edge of the pan to loosen the edges, then flip the bread out onto a cutting board to slice and serve.

A vertical close up of a loaf of bread on a wooden cutting board with three slices slightly overlapping in the foreground of the image, and behind the cutting board is a small wooden bowl filled with shredded cheese and a can of beer is visible in the upper right corner of the frame.

As one of my favorite TikTok creators (@tanaradoublechocolate) would say: “It ain’t gonna slide down easy if it ain’t cheesy!” Hope y’all love this Easy Beer Bread as much as we do! ~Marion :)

MORE NO-KNEAD BREAD RECIPES

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Monkey Bread

If you’re looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.

The post Monkey Bread appeared first on Budget Bytes.

When it comes to desserts, the easier, the better. Am I right? Well, if you’re looking for an effortless, absolute knockout sweet treat, you’ve found it in Monkey Bread. This buttery, caramelized, pull-apart cinnamon loaf can be made with a handful of ingredients and just a few minutes of work. Bonus: you’re supposed to eat it with your hands, so don’t worry about putting out any plates! It’s time to bring a new favorite to your table!

Side shot of hand pulling a piece of monkey bread out of a loaf.

What Is Monkey Bread Made Of

In its simplest form, Monkey Bread is chopped biscuit dough baked in butter and cinnamon sugar. Think of it like a pillowy, pull-apart, caramelized cinnamon toast. But, you know, without the crunch. In other words: pure, unadulterated heaven.

Why Is It Called Monkey Bread?

Some say Monkey Bread got its name because its texture resembles the rind of an African fruit often eaten by monkeys. Others say it gets its name from how you eat it- by picking off a piece at a time- which looks like the grooming rituals of primates. I prefer the fruit story. I don’t want to think about monkeys picking fleas off each other. But you do you.

Overhead shot of monkey bread on white plate with a few pieces picked out of it .

What Pans Can You Use For Monkey Bread

You can bake Monkey Bread in almost any oven-safe pan, but your choice of pan will definitely affect your results. The best option is a bundt pan because it allows hot air to circulate through the middle of the loaf and cooks the dense biscuit dough evenly. But a pie pan will also work, especially if you place a small, oven-safe ramekin in the middle to help the center of the loaf rise evenly.

What Do You Serve With Monkey Bread

Pair Monkey Bread with savory brunch dishes. Or serve it as a dessert with a strong cup of coffee, a floral tea, or a cold glass of milk. If you want something to break up the sweetness, serve it with salty fresh farmer’s cheese.

How To Store Leftovers

Keep any leftovers out of the fridge, as cool temperatures tend to harden and dry out the dough. Instead, store Monkey Bread at room temperature in an air-tight container. It will keep for a day or two. For more extended storage, freezing is your best bet. Portion it before freezing, as you only want to thaw it once. Wrap it in plastic, then aluminum, and then place it in a freezer-safe container. It should keep for about a month. Then warm it in a 250°F oven for about 20 minutes.

Overhead shot of monkey bread on white plate.
Side shot of hand pulling a piece of monkey bread out of a loaf.
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Monkey Bread

If you're looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.
Course Dessert
Cuisine American
Total Cost ($7.53 recipe / $0.63 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 cups
Calories 509kcal
Author Monti – Budget Bytes

Ingredients

  • 1 cup salted butter $2.40
  • 1 cup brown sugar $0.45
  • 1/3 cup heavy whipping cream $0.55
  • 2 tsp cinnamon $0.04
  • 1/2 tsp vanilla $0.36
  • 2 cans biscuit dough, 16 oz each $3.38

Instructions

  • Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.
  • Add the brown sugar to the pan.
  • Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
  • Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
  • Whisk in the vanilla and the cinnamon.
  • Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
  • Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
  • Top the Monkey Bread with any remaining caramel.
  • Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
  • Allow the loaf to cool before inverting it onto a serving dish.

See how we calculate recipe costs here.

Notes

*Please allow the caramel to cool so that you don’t burn yourself when dipping the biscuits into it. Don’t let it get cold, but don’t get your skin anywhere near hot caramel. 

Nutrition

Calories: 509kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Sodium: 854mg | Fiber: 1g
Overhead shot of monkey bread on white plate.

How to Make Monkey Bread – Step By Step Photos

Overhead shot of butter browning in a pot.

Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored pan over medium heat and add the butter. Reserve the butter wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter.

Overhead shot of brown sugar being cooked in a pot with butter.

Add the brown sugar to the pan.

Overhead shot of hand mixing caramel in a pot with a whisk.

Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will have formed a caramel.

Overhead shot of hand mixing caramel and cream in a pot with a whisk.

Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.

Overhead shot of hand stirring caramel with a whisk in a pot and a second hand adding vanilla to the pot with a measuring spoon.

Whisk in the vanilla and cinnamon.

Overhead shot of knife cutting canned biscuit rounds.

Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.

Overhead shot of hand dipping a biscuit piece into a bowl of caramel with pieces of biscuits and a Bundt pant next to it.

Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan. Please make sure the caramel has cooled so you do not burn yourself.

Overhead shot of raw Monkey Bread in a Bundt pan.

Top the Monkey Bread with any remaining caramel.

Overhead shot of baked Monkey Bread in a Bundt pan.

Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.

Overhead shot of monkey bread on white plate.

Allow the loaf to cool before inverting it onto a serving dish. Serve as a whole loaf, and let your loved ones go to town!

Other Easy Desserts

Side shot of Monkey Bread on a white plate.

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Pumpkin Bread

Lightly scented with warming pumpkin spice and moist throughout, this old-fashioned pumpkin bread comes together in minutes with just a handful of ingredients.

The post Pumpkin Bread appeared first on Budget Bytes.

Lightly scented with warming pumpkin spice and moist throughout, this old-fashioned pumpkin bread comes together in minutes with just a handful of ingredients. Bonus: the recipe makes enough for two loaves, so you can have it for breakfast, lunch, dinner, dessert, and a snack. (If you have self-control around baked goods, I’m in desperate need of a tutorial.)

Overhead shot of sliced pumpkin bread with two mini pumpkins next to it on a dark background.

How To Make Tender Pumpkin Bread

For a crumb that’s as tender as a love song, don’t overmix. Mixing develops gluten, the protein strands that help give your bread structure. The more you mix, the more gluten you develop, and the tougher your bread becomes.

How you combine your ingredients is also important. Mix the wet ingredients and dry ingredients in separate bowls, and then add the dry on top of the wet. Finally, fold the dry ingredients into the wet just until a batter forms. Don’t worry about lumps. Just don’t overmix.

What Else Can I Add?

This recipe is jam-packed with flavor, but it is bare bones. Add deeper flavors by substituting the water in the recipe for orange juice or apple juice. If you want to add a little texture, try mixing in a 1/2 cup of the following:

  • Pumpkin Seeds
  • Raisins
  • Chopped dehydrated apples
  • Chocolate chips (dark, milk, or white)
  • Chopped walnuts or pecans
  • Orange Zest (not a third cup, just two tablespoons)

How Can I Tell When My Pumpkin Bread Is Done?

Making a quick bread with a dense batter can be a little nerve-wracking. It can rise beautifully and look like it’s ready to serve. Then as soon as you slice into it, you find it’s underbaked. To prevent that kind of crippling letdown (I take pumpkin bread very seriously, ok?), follow these tips:

  • Place a rack in the center of your oven, so air can circulate around your pan, and bake your loaf evenly.
  • Use an oven thermometer to ensure you’re baking at the required 350°.
  • Don’t open your oven door during the bake. Opening it for even twenty seconds can cause temperatures to drop by up to 50 degrees.

To test if your loaf is done, remove it quickly from the oven and place it lightly on a heat-proof surface. Touch the top of the loaf. If the surface has a springiness to it, insert a butter knife through one of the cracks in the crust. When the knife hits the bottom of the pan, remove it and look at the blade. Is there wet batter stuck to it? Put your bread back in the oven. If it comes out clean with just a whisper of moisture, it’s ready to go.

Overhead shot of pumpkin bread in a loaf pan with two mini pumpkins next to it on a dark background.

What If I Don’t Have A Loaf Pan?

No worries! Use what you have, but be mindful that the type of pan you use will affect the baking time. You’ll need to rely on visual cues and the trusty butter knife trick. Whichever pan you use, make sure you don’t overfill it. Your bread needs room to rise. ( I feel like there’s a life lesson in there somewhere.)

How To Store Pumpkin Bread

If you have leftovers, wrap them tightly in foil, plastic, or beeswax and store them in an air-tight container at room temperature. They’ll keep up to 2 days. To store your pumpkin bread for up to 2 weeks, freeze it. First, let it cool completely, wrap it in plastic, then in foil, and place it inside an air-tight freezer-safe container.

What To Serve With Pumpkin Bread

Side shot of sliced pumpkin bread.
Overhead shot of sliced pumpkin bread with two mini pumpkins next to it on a dark background.
Print

Pumpkin Bread

Lightly scented with warming pumpkin spice, this old-fashioned pumpkin bread comes together in minutes with just a few ingredients.
Course Breakfast, Dessert, Dinner, Lunch, Snack
Cuisine American
Total Cost $5.94 recipe / $0.37 serving)
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 slices
Calories 321kcal
Author Monti – Budget Bytes

Ingredients

  • 15 oz pumpkin puree $1.99
  • 2 cups sugar* $0.78
  • 2/3 cup oil $0.53
  • 4 eggs $1.10
  • 1 tsp vanilla $0.72
  • 2/3 cup water $0.00
  • 4 cups sifted flour $0.49
  • 1/2 tsp baking powder $0.08
  • 1 tsp baking soda $0.02
  • 2 tsp salt $0.08
  • 2 tsp pumpkin spice $0.10
  • 1 tsp butter, for greasing $0.05

Instructions

  • Place a rack in the middle of your oven and preheat it to 350°F. Grease 2 loaf pans with butter. In a medium bowl, mix the sifted flour, baking powder, baking soda, salt, and pumpkin spice.
  • In a large bowl, mix the pumpkin puree, sugar, oil, eggs, vanilla, and water.
  • Add the dry ingredients on top of the wet ingredients.
  • Mix the dry ingredients lightly into the wet, just until a batter forms. Small lumps are ok.
  • Split the batter between the two greased loaf pans and smooth the top.
  • Bake for about an hour, or until a knife inserted into the crack in the loaf's top crust hits the bottom of the pan and comes out clean.

See how we calculate recipe costs here.

Notes

*While sugar is technically a dry ingredient, in some types of batters (like cake and quick bread batters), it is treated as a wet ingredient.  Dissolving the sugar in the wet ingredients helps to weaken gluten-forming proteins, so you don’t get chewy pumpkin bread. 

Nutrition

Serving: 1slice | Calories: 321kcal | Carbohydrates: 51g | Protein: 5g | Fat: 11g | Sodium: 393mg | Fiber: 2g
Side shot of sliced pumpkin bread.

How to Make PumPkin Bread – Step by Step Photos

Overhead shot of dry ingredients in a white bowl.
Place a rack in the middle of your oven and preheat it to 350°F. Grease 2 loaf pans with butter. In a medium bowl, mix the sifted flour, baking powder, baking soda, salt, and pumpkin spice.
Overhead shot of wet ingredients in a white bowl.

In a large bowl, mix pumpkin puree, sugar, oil, eggs, vanilla, and water.

Overhead shot of dry ingredients being dumped on top of wet ingredients.

Add the dry ingredients on top of the wet ingredients.

Overhead shot of whisk mixing pumpkin bread batter in a white bowl.

Mix the dry ingredients lightly into the wet, just until a batter forms. 

Overhead shot of two loaf pans of pumpkin bread. batter.

Split the batter between the two greased loaf pans and smooth the top.

Overhead shot of two loaves of finished pumpkin bread.

Bake for about an hour, or until a knife inserted into the crack in the loaf’s top crust hits the bottom of the pan and comes out clean. Allow the loaf to cool before taking it out of the loaf pan. Slice it up and enjoy!

Other Easy Quick Breads

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Hot Honey Cornbread

The days of dry, crumbly cornbread are over. Check out this recipe for succulent, sweet, and spicy Hot Honey Cornbread.

The post Hot Honey Cornbread appeared first on Budget Bytes.

Life’s too short for dry, crumbly cornbread. That’s why you need this recipe for succulent Hot Honey Cornbread. I know succulent is a word not usually used to describe a product that often feels like you’re gobbling handfuls of sawdust. However, this recipe has a triple threat of ingredients that add moisture and mouth feel: honey, butter, and sour cream. Beth and I worked our way through most of a loaf in an afternoon, so I speak from experience when I say it’s hard not to eat it all in one sitting.

What Kind Of Cornbread Is This?

Cornbread can go one of two ways- crumbly or cake-like. This recipe is for the latter. Sour cream and butter add moisture to the batter. As does the melted hot honey butter that’s drizzled over the finished cornbread. The results are a cake-like sweetened cornbread with small bursts of heat from red pepper flakes.

How To Bake Tender Cornbread

Follow these simple rules for a Hot Honey Cornbread you’re proud to serve to the VIPs in your life:

  • Dry goes into wet, always. Dry ingredients weigh less than wet ingredients, so you will have to mix less to incorporate them into wet. Dumping wet ingredients into dry results in clumping, which means more mixing, and you never want to overmix—more on that below.
  • Learn to fold. Folding is a simple technique that creates an airy batter. Use a large rubber spatula to cut down through the center of the dry mixture until your spatula hits the bottom of the bowl. Next, scoop the wet ingredients at the bottom of the bowl and bring them back up to the top of the dry mixture. Rotate the bowl a quarter turn, and continue folding until the mixture just barely comes together.
  • Don’t over-mix. Just don’t do it. Count out your strokes if you have to, and try to keep them under twenty. Overmixing develops gluten. Granted, the acidity of the sour cream helps create a tender crumb, so if you choose to ignore my warning, at least it won’t be a total disaster.
  • Don’t overbake. As soon as you see the sides of the cornbread pull from the pan, it’s overdone. The cornbread continues to cook once it’s out of the oven, so you must remove it before it’s done. If you have a thermometer, pull the cornbread once the internal temperature reaches 190°. If you don’t have a thermometer, insert a toothpick into the center. When you pull it out, if you see clumps of batter, it’s not done. But if you see a thin veil of moisture, it is ready to go.
Overhead shot of hot honey cornbread in a cast iron skillet with a wedge being taken out.

Store HOT HONEY Cornbread

Wrap leftovers tightly with aluminum, plastic, or beeswax. Then place in an air-tight container and leave at room temperature in a dark place (like a cabinet or a bread box) for up to 3 days. You can also refrigerate leftovers (wrapped and in an air-tight container) for up to 5 days. To freeze, wrap the cornbread in a single layer in plastic and then in aluminum. Finally, place the double-wrapped cornbread in an air-tight container. It will stay fresh for up to 3 months.

What To Serve With Cornbread

Side shot of hot honey cornbread in a cast iron skillet with a wedge being taken out.
Side shot of hot honey butter being drizzled on cornbread slice.
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Hot Honey Cornbread

This is the cornbread recipe you need to make! Hot honey, butter, and sour cream create a succulent cake-like crumb with just a touch of spicy sweetness.
Course Appetizer, Bread, Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.76 recipe / $0.59 serving)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 slices
Calories 387kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 12 Tbsp butter, divided $1.78
  • 2 Tbsp honey $0.37
  • 1/2 tsp red pepper flakes $0.09
  • 2 eggs $0.36
  • 1 1/4 cup sour cream $1.49
  • 1 cup cornmeal $0.37
  • 1 cup all-purpose flour $0.13
  • 1 1/2 tsp salt $0.05
  • 2 tsp baking powder $0.12

Instructions

  • Set a rack in the middle of your oven and preheat to 400°F. In a microwave-safe bowl, add 4 tablespoons of butter, honey, and red pepper flakes. Microwave in 30-second spurts until the butter has melted, then mix.
  • In a separate bowl, mix the cornmeal, flour, salt, and baking powder.
  • In a 10-inch cast iron skillet, melt the remaining butter. In a separate large bowl, add the melted butter, leaving about 2 tablespoons in the cast iron pan. Add the sour cream to the butter and mix. Add the eggs and incorporate thoroughly.
  • Add the dry ingredients to the wet ingredients and fold them together until a batter forms.*
  • Swirl the cast iron skillet to cover the bottom and sides with butter, and then add the batter.
  • Bake the cornbread until a thermometer registers 190°F or until a toothpick inserted in the middle comes out with just a touch of moisture, about 25 to 30 minutes. Top with the hot honey butter.

See how we calculate recipe costs here.

Notes

* Use a large rubber spatula to fold. First, cut through the center of the bowl with the edge of the spatula. When the spatula hits the bottom of the bowl, twist it to the right to scoop the wet ingredients, and bring the spatula back up to the top of the bowl, where the wet will mix with the dry. Rotate the bowl a quarter turn. Repeat.

Nutrition

Serving: 1slice | Calories: 387kcal | Carbohydrates: 33g | Protein: 6g | Fat: 26g | Sodium: 707mg | Fiber: 2g
Side shot of hot honey butter being drizzled on cornbread.

How to Make HOT HONEY CORNBREAD – Step by Step Photos

Overhead shot of a spoon mixing hot honey butter in a small white bowl.
Set a rack in the middle of your oven and preheat to 400°F. In a microwave-safe bowl, add 4 tablespoons of butter, honey, and red pepper flakes. Microwave in 30-second spurts until the butter has melted, then mix.
Overhead shot of dry ingredients.
In a separate bowl, mix the cornmeal, flour, salt, and baking powder.
Overhead shot of wet ingredients.
In a 10-inch cast iron skillet, melt the remaining butter. In a separate large bowl, add the melted butter, leaving about 2 tablespoons in the cast iron pan. Add the sour cream to the butter and mix. Add the eggs and incorporate thoroughly.
Overhead shot of wet and dry ingredients being combined.

Add the dry ingredients to the wet ingredients. Use a large rubber spatula to cut through the center of the dry ingredients, scoop up the wet ingredients, then bring them to the top and fold the wet over the dry. Rotate the bowl a quarter turn, and repeat.

Overhead shot of cornbread batter in a cast iron skillet.

Swirl the cast iron skillet to cover the bottom and sides with the remaining two tablespoons of melted butter, and then add the batter. Use the spatula to smooth the surface of the batter.

Overhead shot of hot honey butter being drizzled onto baked cornbread in a cast iron skillet.

Bake the cornbread until a thermometer registers 190°F or until a toothpick inserted in the middle comes out with just a touch of moisture, about 25 to 30 minutes. Top with the hot honey butter.

Overhead shot of cornbread in a cast iron skillet.
Finally, spread the hot honey butter over the top of the cornbread to glaze the entire loaf. Serve family style in the skillet. Or slice it and serve in individual portions.
Overhead shot of cornbread in a cast iron skillet with a wedge taken out.

More Great Cornbread Recipes

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Easy Soda Bread

This easy soda bread recipe is budget-friendly and endlessly adaptable. It’s also a stone-cold stunner. It got props from Gordon Ramsay!

The post Easy Soda Bread appeared first on Budget Bytes.

When I couldn’t afford a $4 loaf of bread on my $10-a-day food budget, I turned to soda bread. I would make a loaf every morning, slice it, and top it with scrambled eggs, mashed avocado, or butter. I’d serve it as a partner in crime with simple salads and soups. I even used it on an episode of MasterChef (I competed on Season 3), and Gordon Ramsay loved it. This recipe is very easy to put together and incredibly budget-friendly. Get ready to put this one in heavy rotation!

What’s Special About Soda Bread?

Soda bread is a quick bread with a hard outer crust and a dense, tight crumb. Quick breads are leavened with baking powder or soda instead of yeast. So, if you’ve had a muffin, cornbread, biscuits, or banana bread, you’ve had quick bread. Soda bread is leavened with baking soda, which gives it its namesake.

What You Need

You need just 4 ingredients to make soda bread: flour, baking soda, a little salt, and buttermilk. The baking soda reacts with the acidity of the buttermilk, creating tiny bubbles in the dough, giving soda bread its signature texture. You don’t even need to knead it. It’s so easy that I could make it with a two-year-old at my knees screaming for Yo Gabba Gabba. (If you are currently sharing space with a two-year-old, my thoughts and prayers are with you. #neveragain)

Why Don’t You Need To Knead It?

You knead bread to develop gluten strands, rubberband-like proteins that help bread rise. They create a net that traps all of the gas developed by bread made with yeast. Because soda bread is not yeasted bread, kneading it just makes it dense and hard. To develop its trademark soft crumb, you touch the dough as little as possible while shaping it.

Where Does This Recipe Come From?

Many cultures worldwide make some form of soda bread, and it is thought to have been created by Native Americans. However, the most commonly known recipe is for Irish soda bread. It became a popular recipe in Ireland during the famine when bread had to be made from cheap ingredients: soft wheat flour, salt, baking soda, and sour milk.

What Else Can I Add To Soda Bread?

Traditionally, Irish soda bread is just four ingredients. But Irish Americans add currants or caraway seeds to the dough. You can also add a few teaspoons of citrus zest or your favorite fresh herbs. For a fun twist, try it with Everything Bagel seasoning. It’s truly a blank canvas, so don’t be scared to experiment with your favorite flavors.

What To Serve With Soda Bread

Soda bread is perfect for sopping up that last bit of sauce or stew. For a perfect pairing, check out these recipes.

Overhead shot of baked easy soda bread sliced and buttered on parchment.

Easy Soda Bread

This Easy Soda Bread recipe is budget-friendly, and endlessly adaptable. It's also a stone-cold stunner. It got props from Gordon Ramsay!
Course Breakfast, Dinner, Lunch
Cuisine Irish
Total Cost $0.66 recipe / $0.08 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 slices
Calories 132kcal
Author Monti – Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.27
  • 1/2 tsp baking soda $0.01
  • 1/2 tsp salt $0.06
  • 1 cup buttermilk* $0.32

Instructions

  • Set a rack in the middle of your oven and preheat it to 450°F. Mix the flour, baking soda, and salt in a large bowl until they are fully incorporated.
  • Form a well in the center of the flour mixture and fill the well with the buttermilk.
  • Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.
  • Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.
  • Place the dough in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.
  • Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.

Notes

*If you don’t have buttermilk, simply take a cup of milk and add one tablespoon of vinegar to it to create your own buttermilk. I usually use distilled white, but any vinegar will do. You can also use citrus juice.

Nutrition

Serving: 1slice | Calories: 132kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Sodium: 246mg | Fiber: 1g

How to Make Easy Soda Bread – Step by Step Photos

Set a rack in the middle of your oven and preheat to 450°F. Mix the the 2 cups of flour, the 1/2 teaspoon of baking soda, and the 1/2 teaspoon of salt in a large bowl until they are fully incorporated.

Form a well in the center of the flour mixture and fill the well with the buttermilk.

Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.

Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.

Place the loaf in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.

Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.

Overhead shot of baked easy soda bread sliced on parchment.

Enjoy the warm, cozy soda bread with a thick smear of butter and your favorite bowl of soup!

Check Out These Other Easy Bread Recipes:

The post Easy Soda Bread appeared first on Budget Bytes.

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

Equipment

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.

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

Equipment

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!!

The post Jalapeño Cheddar Cornbread 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 […]

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

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
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

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!

The post Lemon Blueberry Scones 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.

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

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

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

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

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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