Wednesday, January 9, 2013

Mile High Buttermilk Biscuits

Being born and raised in the south I grew up on biscuits. Biscuits and gravy, biscuits and jam, biscuits and ham, biscuits and ....more biscuits. When I moved to Utah I heard over and over about the wonderful biscuits at Ruths Diner....and the rumors were TRUE!! Then a few days ago I was poking around the blogging world checking in on some of my favorites and found this yummy recipe on Deals to Meals. OMGosh....they are soooo good.

Ruth's Diners Mile High Biscuits

3 c. flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)

1 1/2 t. salt

1 T. sugar

1 1/2 t. baking powder

1 stick butter

3/4 c. buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)

1 egg

1/4 c. water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:

*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.

*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

Monday, January 7, 2013

Treat Exchange

In December I hosted my first Annual Treat Exchange and Brunch. I think it was hit...thanks to the yummy recipes from Pinterest, and some of the most amazing ladies I have the pleasure of calling my friends!

Even though for many of the ladies this was their first "Treat Exchange" I love that they took the time to make their treats look so cute!! Good job ladies. Can't wait for next year!!

I wanted to make one savory and one sweet casserole, you know you have to have some sweet with the's a must! I chose this yummy Croissant, egg, sausage breakfast casserole and OMGosh...everyone loved it!!

Yummy Egg Casserole


1 8-ounce can refrigerated crescent dinner rolls

1 pound Jimmy Dean Original Recipe Sausage Roll ( or you could use the spicy one)

2 cups shredded mozzarella cheese

4 eggs, beaten

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper


Preheat oven to 425 °F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.

Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.

Combine remaining ingredients in medium bowl until blended; pour over sausage.

Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

* I also cooked a pound of bacon and added that as well. I cooked my sausage and bacon the night before and then just put it in the fridge until I was ready to put the casserole together the next morning*

I am not kidding when I said they loved it, my guest were kind of hanging out at the island in my kitchen hovering around the casseroles...LOL

Now for the sweet!!

Pinned Image

(I didn't get a picture of mine. This picture is from Pinterest)

Cinnamon Roll French Toast Casserole


1/4 cup melted butter

2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing

5 eggs

1/2 cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

1 cup chopped pecans

3/4 cup maple syrup


Icing from cinnamon rolls

Powdered sugar

Maple syrup, if desired


Melt butter and pour into an ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into 8 pieces and add to buttered baking dish.

Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.

Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.

(I only put pecans on one half because I have a daughter who doesn't like nuts)

Remove the covers from icing and microwave on medium or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired. Yum!

I will be linking up with Between Naps On The Porch.

Wow Us Wednesday