Homemade Butter Biscuits

These are the *PERFECT* homemade biscuits! Cover them in gravy, add a slab of butter and jam, load them up with bacon, eggs and cheese.. whichever lane you are in, these are for you!!

 This recipe is from sugarspunrun.com - the ingredients are the same, a great basic biscuit! I did go the easier route with how I made them. I used a pastry cutter, not the preferred method, and I doubled the recipe. Which, I think should be a normal recipe! 😃 (Original recipe HERE)

WHAT YOU NEED - this is a double recipe, makes 14-16 biscuits using a 2 3/4" cutter.

• 4 cups flour
• 2 Tbsp baking powder
• 2 Tbsp granulated sugar
• 2 tsp salt
• 12 Tbsp unsalted butter (very cold) (1 1/2 sticks)
• 1 1/2 cups milk

HOW TO MAKE HOMEMADE BUTTER BISCUITS

1. Preheat oven to 425° and cover baking sheet with parchment paper.

2. In a large bowl, combine your dry ingredients (Flour, baking powder, sugar and salt). 

3. Cut your butter into flour mixture using a pastry cutter. Make sure your butter is good and cold (straight out of the refrigerator, or a 10 minute session in the freezer).

4. Cut the butter and combine until your mixture resembles coarse crumbs.

5. Add in your milk and combine with a wooden spoon. (Spatula works, too) Don't overwork the dough.

6. Drop your dough onto a floured work surface. Using your hands, work your dough into a ball. Add flour if its too sticky. 

7. Once your dough is manageable, fold it over onto itself and flatten together. Rotate and fold in half again. Repeat this 5-6 times, flattening out after each rotate and fold. Be gentle and not over work the dough.

8. Using your hands, not a rolling pin, flatten dough out to 1" thickness. Lightly flour your cutter and cut your biscuits. Make your cuts close and use as much dough as you can. Drop your biscuits onto your prepared baking sheet 1/2" apart.

9. Rework your dough and flatten out to 1" thickness again. Cut the rest of your biscuits and drop onto baking sheet.

10. Bake for 12 minutes or until tops are turning a light golden brown.

11. Remove from oven and brush with melted butter, if desired. Serve warm.

12. Enjoy!

TIPS
-Make sure your butter and milk is good and cold before starting! Leave it in the fridge until you are ready for it. I put my butter in the freezer for 10-15 minutes before I'm ready for it.

-When mixing your ingredients, you want to see your chunks of butter in the dough. You do not want it fulling combined like a cookie dough would be. (See my photo above of prebaked cut biscuits.)

- The fold over process when pressing out your dough is to make flakey layers in your biscuits! While it is a little tedious, it is absolutely worth it! Just make sure to not overwork your dough, or warm up your butter!

How would you eat these golden beauties?!? Let me know in the comments!! 👇

Peanut Butter Chocolate Banana Bread

 How many times have you had a few ripened bananas laying around and needed to make something or they were going in the garbage?? A few? Or is that just me? 

I decided to try Valentina's Corner's Peanut Butter Chocolate Banana Bread recipe, and boy am I glad I did! It was absolutely delicious!! I did alter the recipe, but it was a great base to start from! You can find her recipe HERE.

I followed the recipe for the most part, but I did change a few things. I used 3 bananas instead of the 2 the original recipe called for. I also doubled the vanilla amount (massive vanilla fan here!!), and added in 2 tablespoons of brewed coffee(cold). Coffee is such an amazing thing to add to chocolate recipes! It really helps enhance the chocolate flavor! I also used an 8.5"x4.5" pan. (You can read all about different loaf pan sizes at The Simply Recipes site HERE) It turned out perfectly!

WHAT YOU NEED

• butter
• sugar
• ripened bananas
• vanilla
• canola oil
• sour cream
• peanut butter
• eggs
• cold brewed coffee
• baking soda
• baking powder
• flour
• cocoa powder
• chocolate chips
• parchment paper
• cooking spray
• bread pan

HOW TO MAKE PEANUT BUTTER CHOCOLATE BANANA BREAD

1. Preheat oven and line bread pan with parchment paper and lightly spray and coat with flour.

2. Mix dry ingredients in medium size bowl. Set aside.

3. Cream sugar and butter together in large mixing bowl.

4. Mix in mashed bananas, vanilla, cold coffee, oil, sour cream and peanut butter. Add eggs one at a time until combined. 

5.  Add in half of dry ingredients, mix well. Then add in other half and mix well. Fold in chocolate chips

6.  Pour 2/3 of batter into pan. Drop small spoonfuls of peanut butter onto batter. Top with remaining batter. Sprinkle top with extra chocolate chips.

7. Bake for 45-55 minutes or until toothpick pulls out of center clean.