Featured

Chickpea Brownies

I know what you’re thinking. “This sounds gross. I’m not going to make this. Alli is stupid.”

Maybe you aren’t thinking that. But y’all, I have stumbled upon greatness (for once in my life) with this creation. My husband and I have such a major sweet tooth. We’re always reaching for ice cream or chocolate after dinner. And in quarantine… we gettin’ a lil thick. So this is a smarter dessert option for us – and it doesn’t even taste healthy. If you aren’t convinced yet, here are a few more reasons to make this:

  1. You get to throw it all in a blender.
  2. They are 150 calories per piece.
  3. It tastes like it’s gonna make you fat. But it won’t.

Ingredients – serves 9

  • 1 15oz can chickpeas (drained & rinsed!)
  • 3 tbsp almond milk
  • 1 tbsp nut butter (I used PB2)
  • 2 tbsp oil (any oil will work here, I used canola)
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 1/3 cup flour (I used all purpose, make it gluten free by using oat/almond flour)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp instant coffee
  • 1/4 tsp salt
  • 1/3 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees. Line an 8×8 dish with parchment paper. Parchment works best, but you can grease it as well.
  2. Drain the chickpeas and rinse them well!
  3. Ready for this? Dump all the ingredients (including chocolate chips!) into a blender or food processor. Blend until it’s smooth.
  4. Pour and spread into 8×8 dish. Bake at 350 for 11 minutes. Let them cool & then put them in the fridge for at least 3 hours. Since they are very fudgy, they need to set up. Store these in the fridge!
Featured

The Easiest Turkey Meatballs

I don’t ask for much. I like cheap & easy food that won’t make me fat. If you’re like me, then you should make these. As they bake, they get this amazing gorgeous parmesan-y crust on the bottom – *wipes drool*. I make these mini meatballs at least once per week. I put them on salads, drizzle them in alfredo sauce, eat them plain, throw them in a hash. You make them in one bowl, and bake them on one sheet. And if you’re gross like me, you’ll put aluminum foil down so you DON’T HAVE TO WASH THE PAN.

JuDgE mE.

Ingredients

  • 1 lb ground turkey (you can also use ground chicken)
  • 1 egg
  • 1/3 cup grated parmesan cheese (I use fresh, you can also use the green can cheese. I’m not judging.)
  • 1/2 cup panko breadcrumbs
  • 1 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper

Directions

  1. Preheat oven to 400 degrees
  2. Put all the ingredients in a bowl & mix. Rocket science, I know.
  3. Lightly coat aluminum foil covered baking sheet with cooking spray
  4. Roll between 40-50 mini meatballs and place onto baking sheet.
  5. Bake for 22-25 minutes

Note: If you’d prefer larger meatballs, just adjust the cooking time to 30 minutes

If you make this recipe, please let me know how it goes! Roast me in the comments if it sucks!

Serves: 5

Calories: 177 per 9 meatball serving

White Cheddar Gnocchi

This is what happens when y’all ask me for healthy recipes.

Look, I’m a balanced girl. I like healthy stuff. But this blog is the food that I LOVE. The food that makes me do a lil’ dance when I eat it. So y’all are getting gnocchi and I’m not sorry.

This recipe is essentially tiny chubby pillows smothered in cheese. And it’s no coincidence that gnocchi looks like pillows – 6 bites of this will induce a 45-minute nap. I don’t make the rules. The gnocchi does.

So! This is GREAT recipe to improvise with – add chicken, veggies, a different kind of pasta, whatever cheese you have. It’s gonna end up good. (Unless you make it with cauliflower gnocchi which is so disgusting and it’s not up for debate.)

Ingredients

  • 1 17.6 oz package gnocchi (I’m not skilled enough for homemade)
  • 8 oz smoked sausage/kielbasa
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • 1 1/2 cups milk
  • 1 1/2 cups shredded sharp cheddar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Chop your smoked sausage into bite-sized pieces. Drop them into a large pan and sear until both sides are crisped up.
  2. Remove the sausage and keep under foil on a plate.
  3. Melt the butter in the same pan. DO NOT clean the remnants of smoked sausage out of the pan – it’s flavor 🙂
  4. At this point, you should also start boiling water in a large pot for the gnocchi.
  5. Once butter is melted, add the flour and stir with in with a whisk. Let it cook for a minute – it should get golden brown.
  6. Turn the heat down to medium low and start stirring in your milk slowly (about 1/2 cup at a time). Allow the sauce to thicken before adding more milk.
  7. Once all milk has been added, turn off the heat.
  8. At this point, you should cook your gnocchi according to package instructions.
  9. Add your shredded cheddar to the pan sauce – the residual heat will melt the cheese slowly. Taste & add seasoning as desired – I added the above amounts of garlic powder, salt, and pepper.
  10. Add back in your smoked sausage and gnocchi. Combine until all the gnocchi is coated. Top with a bit more cheese!

Cinnamon Toast Crunch Banana Bread

I can sense you’re judging me right now.

I know… just because I CAN do something doesn’t mean I SHOULD. I blame my whimsical inner child.

Banana bread is amazing. Moist, sweet, warm and dense. But you know what banana bread doesn’t have? Crunch. The cereal crumble adds a different texture that isn’t nuts (I am strongly anti-nuts in baked goods). The topping goes perfectly with the flavor profile of banana bread, while adding a nice crunch to every bite. I’m making myself hungry. Please hold while I go get myself a slice.

I’m back, and reconfirming that this is really good. There’s butter on my chin. I’d better get to the recipe before I cover my keyboard in grease.

Ingredients

  • 3 very ripe bananas, mashed
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup canola or vegetable oil
  • 1 egg
  • 2 tbsp milk
  • 2 cups flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 1/2 cups Cinnamon Toast Crunch

Directions

  1. Preheat oven to 325 degrees. Grease a loaf pan with oil or butter.
  2. Mash bananas in a large bowl. Add sugar, vanilla, oil, egg, and milk and combine.
  3. In a smaller separate bowl, sift together the flour, baking soda, cinnamon and salt.
  4. Slowly incorporate the dry ingredients into the wet. Mix until it’s just combined.
  5. Crush cereal into pieces. The pieces don’t need to be finely crushed, just a little bit.
  6. Pour batter into loaf pan. Sprinkle crushed cereal over the top, and pat it into the batter lightly.
  7. Cover with aluminum foil and place in the oven for about 65 minutes. After 45 minutes, remove the aluminum foil so the top can brown. Use a toothpick to ensure it’s done after 65 minutes.
  8. Slather that ish in butter.

Pretzel Pepperjack Chicken

Remember when we used to go to restaurants? Back in those days, my appetizer was always soft pretzel bites with cheese to dip in. *sheds a tear*

That’s what this tastes like y’all. I’m normally so critical of my food, but I took a bite of this, looked at my husband, and informed him that he is very lucky to be married to the domestic goddess that I am. Its crunchy, salty, a lil spicy, and addicting. I expected to have leftovers, but instead I found myself licking the pot of pepperjack cheese sauce. I’m cute.

Basically what I’m saying is I’m actually pretty proud of myself for once in my life, so just humor me and make the damn recipe.

Ingredients

  • 1 lb chicken breasts (I had two that I split in half)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 eggs
  • 3 cups crunchy pretzels

Sauce

  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup milk
  • 1 1/2 cups shredded pepperjack (you can also use 6-8 deli slices if you don’t have shredded)

Directions

  1. Preheat your oven to 400 degrees
  2. Crush up your pretzels. I did this in a blender – they stick to the chicken much easier when they’re finely crushed.
  3. If you have thick chicken breasts, split them in half. Mix together all the seasonings, and sprinkle over all chicken breasts.
  4. In one shallow bowl, beat together the two eggs. In another bowl, pour in the pretzel crumbs.
  5. Place a cooling rack on top of a baking sheet. This ensures that the bottom of the chicken doesn’t get soggy. Spray the cooling rack with cooking spray.
  6. Take each chicken breast, and dredge it in the egg, and then the pretzel crumbs. Press the crumbs firmly into the chicken. Do this for each breast and place onto the cooling rack on top of the baking sheet.
  7. Bake in the oven at 400 degrees for 25-30 minutes.
  8. While the chicken is cooking, make your sauce. Melt 1 tbsp butter in a small pot. Sprinkle 1 tbsp flour over the melted butter.
  9. Whisk the flour and butter together for about a minute over medium heat.
  10. Add in your milk slowly. I added about 1/3 cup at a time. Make sure you continually whisk over medium heat. The milk should continue to thicken into a creamy sauce.
  11. Once all the milk is added and the sauce has thickened up, turn off the heat. Start whisking in your cheese until it’s thoroughly combined. Taste and add salt if needed. I added a few pinches.
  12. Drizzle your pepperjack sauce onto the chicken breasts and serve!

Shrimp Tacos

I want to dedicate this recipe to 2015. The year every female bought a t-shirt that said “feed me tacos and tell me I’m pretty.”

It’s so cringe-y, but the sentiment stands. All anyone really needs is tacos and compliments. Although you probably should drink water too. Hey. Go drink some water.

So, there are about a million ways to do shrimp tacos, but the way I do it is easy and quick. We both know damn well you don’t have the time or energy to deep fry shrimp or hand-make corn tortillas, honey. This is simple, cheap, and sexy, y’all.

(Cue internal battle on whether I should make a joke that simple, cheap and sexy was my nickname in highschool. Vetoed. I went to a Baptist school).

Ingredients (makes about 12 tacos with “street taco tortillas)

  • 12 “street taco” sized flour tortillas
  • 1 lb large shrimp (I buy peeled/deveined frozen)
  • 2 tbsp oil for frying
  • 3/4 cup all purpose flour
  • 1 1/2 tsp Old Bay seasoning
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/s tsp onion powder
  • 1/2 tsp garlic powder

Slaw

  • 1 8 oz bag coleslaw mix
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper

Sauce

  • 1/2 cup mayo
  • 1/4 cup sour cream
  • hot sauce to taste ( I use about 1-2 tsp of Texas Pete)

Directions

  1. Preheat oven to 300 degrees. Stick flour tortillas in between the cups of an upside down muffin tin (so that they slowly crisp standing up). Put them in the oven. You can skip this if you don’t care about having warm tortillas.
  2. If your shrimp are frozen, thaw according to package directions.
  3. Assemble coleslaw. Literally just mix together the coleslaw ingredients and put it in the fridge.
  4. Assemble sauce. Mix ingredients in a small bowl, then put in the fridge.
  5. Combine flour & seasonings for the shrimp in a large shallow bowl.
  6. Throw shrimp into the flour/seasoning mixture. My shrimp were wet from defrosting, so if you’re using fresh, dip them in some egg/water mixture before putting them into the dry mixture. This will allow the dry ingredients to stick.
  7. Heat oil in a large frying pan over medium heat.
  8. Test one shrimp to ensure the oil is hot. Shrimp should start sizzling immediately. Once oil is hot enough, add the shrimp in one layer. This may take a few batches. I used pre-cooked shrimp, so I fried for 1 minute on each side. If you have raw shrimp, cook for a few minutes more until they are pink.
  9. Take out your tortillas and assemble your tacos. I do coleslaw, shrimp, and then sauce.
  10. To make your sauce all fancypants, spoon it into a plastic sandwich bag. Cut off a bit of one bottom corner of the bag and drizzle it onto the tacos. Enjoy!

Butterscotch Potato Chip Cookies

Before you ask. No. I’m not pregnant.

Guys, when I posted these, I got so many Instagram messages that said either “gross” or “are you pregnant?” LET ME TELL YOU SOMETHING. When I retire from the corporate world and open my small-town bakery (a la Hallmark) I will make these cookies daily and I will SELL OUT. Sweet and salty is the supreme combination. If you don’t agree, you have a peasant palate. Insert Gordon Ramsay insult here (idiot sandwich).

To put it simply, don’t knock it ’till you try it. These are buttery, rich, crunchy, and chewy. Last thing – please don’t skip on browning the butter. Browning the butter gives these cookies a deep, rich, nutty flavor. It also makes you sound like you’re fancy (even though you shop at Dollar Tree).

Serving size: About 30 cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 cups flour
  • 2 cups crushed potato chips
  • 3/4 cup butterscotch chips

Directions

  1. Preheat oven to 350 degrees.
  2. Brown dat butta. To brown it, place it in a pot or pan over medium heat. Swirl around for a few minutes. Allow the butter to brown slightly into a nutty golden color. Be careful, and do not allow it to burn.
  3. Remove butter from pot/pan and allow to cool for at least 10 minutes.
  4. In a large mixing bowl, combine the browned butter, white sugar, brown sugar, and vanilla.
  5. Mix in the eggs. It’s very important to ensure the butter isn’t hot so it doesn’t cook the eggs.
  6. In a separate small bowl, combine the baking soda, salt and flour.
  7. Slowly incorporate the dry ingredients into the wet until just combined.
  8. Pour in butterscotch chips and carefully add the potato chips. Try not to crush the chips too much!
  9. Scoop into 1 inch balls, and bake in 350 degree oven for 10 minutes. I used parchment paper to ensure they didn’t stick.
  10. Let them cool a few minutes before eating 10 of them in one sitting.

Peanut Butter-Stuffed Chocolate Cookies

You know what I love about American food culture?

We’re are convinced that the best kind of food is STUFFED. For example: baked potatoes are better stuffed with sour cream & bacon. Pizza crust is better stuffed with cheese. I feel like I should also mention the monstrosity of a “turducken” was invented here. It’s so American, and I freakin’ love it. Stuffed is better – so why not apply it to dessert?

These are soft brownie-like cookies with a glorious & gooey (I hate myself for using that word) peanut butter filling. They’re not pretty on the outside, but bite into them and you’re like “OKAY GIRL, YOU CUTE, I SEE YOU.”

My closing point: these are basically Reeses Cups in cookie form, and you need to make them.

Ingredients

Filling:

  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar

Cookies:

  • 1 stick butter, unsalted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/3 cup creamy peanut butter
  • 1 tbsp milk
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions

  1. In a small bowl, stir together the peanut butter and powdered sugar. It’s supposed to be fairly dry. Set it in the fridge.
  2. Preheat oven to 375 degrees.
  3. In another small bowl, stir together the flour, cocoa powder, baking soda, and salt.
  4. In separate large bowl, beat together the butter, sugars, and peanut butter until smooth. Then, add your milk, egg, and vanilla until just combined. You can do this by hand or in a stand mixer with the paddle attachment.
  5. Start to incorporate your dry ingredients into the wet. Do so in batches. If the dough is crumbly and not coming together, you can add a bit more milk as needed.
  6. Take your filling mixture out of the fridge and set next to the cookie dough bowl. Using your hands, roll cookie dough into balls, about 2 tbsp in each. Flatten it gently into a thick disk & place on the cookie sheet. Repeat until all your dough is in flat circular disks.
  7. Using your hands, start rolling the filling into balls, about 1/2 the size of the cookie dough balls. Repeat & make enough to fill each cookie.
  8. Take a ball of filling, and place into the center of a flat cookie dough round. Wrap the dough around the filling until you can’t see the peanut butter. Shape it into a ball, then flatten gently with your hand or a cup. Repeat this for all the cookies. (This sounds like a lot of work, but it’s easy & quick once you get the hang of it).
  9. Once you have all cookies & stuffed and ready on the baking sheet, place in the oven for 10 minutes. Let them cool before serving.

Buffalo Chicken Dip

I’m an appetizer girl.

No, not a normal person who eats one appetizer and an entree. I am the person who orders 3 appetizers in lieu of a meal. Anytime I go out to eat I end up surrounded by plates with my pants unbuttoned. Sexy, I know.

Truthfully, I made this recipe because I’m so sick and tired of making normal food. I wanted an appetizer for dinner. My chicken thighs in the fridge screamed “SELL BY MAY 23RD” and it was the 22nd. So I did what I had to do. I made this killer, easy buffalo chicken dip for dinner. I’m sure my husband was not enthused because he’s a “meat and potatoes” kinda guy. He wisely refrained, and ate the dang dip for dinner 🙂

Jacob Quote: “It’s good, it’s just…. uh…. a lot of buffalo for dinner

Mkay, babe.

Ingredients

  • 2-3 cups chopped chicken. I baked 4 chicken thighs & chopped them finely.
  • 1 package cream cheese, softened
  • 3/4 cup buffalo wing sauce
  • 1/3 cup ranch dressing
  • 2 cups shredded cheddar

Serve with: lettuce, celery, tortilla chips, pretzels.

Directions

  1. Preheat the oven to 350 degrees. Grease/spray a 9×9 baking dish.
  2. Prepare your chicken. I baked mine in the oven with salt & pepper. You can also use canned chicken, rotisserie chicken, or any other leftovers you have. Just make sure it’s shredded or chopped finely.
  3. In a large bowl, combine chicken, cream cheese, buffalo sauce, and ranch. Add in 1 cup of shredded cheddar.
  4. Pour it into the prepared baking dish & top with the remaining 1 cup of cheddar.
  5. Bake for 15-20 minutes, until the cheese is melted.

Note: If you have leftovers, wrap the dip in tortillas, and bake at 350 for 10 minutes. Taquitos!

Carrot Cake

You know what I like my cake served with? A hearty serving of vegetables.

I’m just kidding, that sounds like a nightmare. I shouldn’t admit this, but I usually keep veggies out of my cooking. I eat them raw, but I don’t like them messing with my carbs & fat. I don’t want to eat my pizza covered in peppers & spinach. I want it to taste like crust, sauce and cheese. JUST LET MY PIZZA BE PIZZA DAMMIT.

But there is an exception to my feelings on cooked veggies. A cinnamon-y spiced cream cheese-laden cake. It makes my house smell like a hug. A big, warm, hug where both people are wearing sweaters. Am I making sense? No? Sounds about right.

Also, thanks to my cousin Cheyenne’s suggestion, I am now adding a new section to my recipes… JACOB QUOTES. Basically, my husband barely talks, and when he does I think it’s cute. So now you get to hear his reviews of my food.

Jacob Quote: “Alli, you’re like… a really good baker. I mean… this is…. really good.”

Ingredients

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 4 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (can replace with greek yogurt or applesauce)
  • 3 cups grated carrots (this was 6 medium carrots for me)

Frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 package cream cheese, softened
  • 2 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Directions

  1. Preheat oven to 350 degrees. Spray two 9 inch cake pans, or line with parchment paper.
  2. In a medium sized bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together the eggs, sugar, oil, vanilla, and sour cream until well combined. Stir in grated carrots.
  4. Gradually add dry ingredients into the wet ingredients. Fold in with a rubber spatula. To maintain a good texture, don’t overmix. Incorporate the ingredients until they’re just combined.
  5. Pour evenly into the two cake tins. Bake at 350 degrees for 30-35 minutes. A knife or toothpick inserted should come out clean.
  6. This part isn’t so fun. You have to let your cakes cool completely before adding frosting. However, if you let your cakes sit out at room temperature for 10 minutes, you can then put them in the fridge to speed up the cooling process!
  7. While cakes cool, make your frosting. Whip together butter, cream cheese, powdered sugar, vanilla, and cinnamon. It should be thick & spreadable.
  8. To assemble, place a big dollop on top of the bottom layer. Start small, and add more if you’d like. Ensure you have a majority of frosting for the rest of the cake. Top with the other cake, and spread the frosting over the top & sides. It doesn’t need to be pretty. You’re just gonna eat it anyway!

Note: If you don’t have cake pans, you can make this in a 9×13 pan. Bake at 350 for about 40 minutes.

Corn & Potato Chowder

Hmmm… it’s 90 degrees outside today. You know what sounds good?

HOT THICK CHOWDER.

I truly don’t know why I’ve been craving corn chowder lately, given the Florida heat. (NO I’m not pregnant, leave me alone). I’m also NOT a soup person. I can’t relate to people who actually like mushy veggies and noodles in salty broth. In fact, I am a firm believer that soup is merely a vehicle to dip bread in…..but this. This is different. It’s so creamy & filling, I don’t even need to eat bread with it. Obviously I’m going to, but still.

The best part? This is one of my mom’s favorite foods. So even if none of y’all try this recipe SHE WILL. Love ya Jenny.

Ingredients

  • 6 pieces bacon
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups chicken broth
  • 3 large Russet potatoes, diced into 1 inch pieces
  • 1/2 cup milk
  • 2 cups shredded cheddar cheese
  • 1 can corn (or 2 cups frozen)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp pepper
  • 1 tbsp cornstarch + 2 tbsp water

Note: you can sub 1/2 an onion and 2 garlic cloves for the powders. I just didn’t have any on hand.

Directions

  1. Cook your bacon. I baked mine in the oven for 15 minutes at 400 degrees. Set aside.
  2. Melt 3 tbsp butter in a large soup pot or dutch oven over medium heat. If using onion & garlic pieces instead of powder, cook them in the butter for a few minutes.
  3. Whisk in 3 tbsp flour. Allow it to bubble and become lightly brown.
  4. Pour in chicken broth & diced potatoes. Bring to a boil, then simmer at medium heat for around 8 minutes. Test a potato to ensure it’s tender & cooked.
  5. Pour in milk & shredded cheddar cheese and stir until the cheese is thoroughly melted.
  6. Pour in canned or frozen corn.
  7. Taste! I added the garlic & onion powder, salt, and pepper at this point. Make sure you taste & adjust the salt to your liking.
  8. In a small separate bowl, mix cornstarch with 2 tbsp water. Add to the soup & mix. This gets it to the perfect chowder consistency!
  9. Crumble the bacon, and stir it in. It gets softer in the soup, so if you prefer, you can just crumble it on top.

Enjoy with a dollop of sour cream, cheese & more bacon 🙂

Homemade Biscuits

I’ve been on a biscuit journey.

My kitchen has seen many failed biscuits. Flat ones, crumbly ones, burnt ones, you name it. I have rage-quit making biscuits many times. I really think I just over-complicate it. After many mornings flinging biscuit dough around my kitchen and mumbling swear words, I’ve got a recipe that’s idiot-proof.

I’m absolutely going to get shit for this, but here’s my hot take: you don’t need buttermilk to make good biscuits. I’ve done recipes with & without it – there was zero difference. FIGHT ME.

Go make yourself some biscuits and gravy, honey.

Ingredients (makes about 8 biscuits)

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 1/2 cup cold unsalted butter
  • 1 cup milk

Directions

  1. Preheat oven to 425 degrees.
  2. Mix flour, baking powder, and salt together with a fork in a large bowl.
  3. Using a cheese grater, grate the cold butter into the mixture. This ensures the butter is distributed evenly. If you don’t have a grater, just cut the cold butter into small cubes, and rub into the flour mixture until they’re the size of peas.
  4. Pour milk over the flour mixture, and mix it gently. I use my hands for this part. The dough will be slightly sticky.
  5. Flour your countertop, and dump the dough onto it. Knead it until it just comes together – I knead mine 10 times.
  6. Using a rolling pin or your hands, press the dough out to thickness between an inch and a half inch.
  7. A biscuit cutter is best to cut out the dough. I didn’t have one, so I used the lid of a mason jar. You could also use a glass.
  8. Cut out the biscuits (I got 6 instead of 8 because I like em thick).
  9. Bake for 15 minutes. Serve with butter, jam, or gravy.