Easy Garlic Biscuits

IMG_5972One day I will write a blog about all of my crazy ideas and half-homemade recipes that I made with pop can biscuits. You know the ones, they last in the fridge for awhile. I tend to stock up and use them in creative ways. I wanted to make an easy twist on garlic bread with these biscuits.

  • 1 pop-can of ready to bake biscuits
  • 3 tbsps of chopped garlic
  • 3 tbsp of finely diced onion
  • 1 tsp olive oil
  • 1/2 cup of chopped chard or kale
  • 2 tsp of parmesan cheese
  • Black pepper
  1. Pre-heat oven to 400 degrees
  2. In a small skillet, cook garlic, onion, chard in a little olive oil. Cook for about 5 minutes until soft.
  3. Place biscuit dough on an ungreased cookie sheet and press down the middle of each biscuit.
  4. Add a 1/2 spoonful of the garlic mixture, sprinkle with black pepper and parmesan cheese
  5. Bake for 12 minutes until golden




Irish Soda Bread with Orange, Herb and Caraway Seed


I love making Irish Soda Bread. It’s easy, very flavorful and can be modified to include currants, raisins, seeds, herbs. I based the recipe I use on other recipes, so I often borrow ideas and make them my own. This is one of those recipes.

  • 4 cups all-purpose flour
  • 4 tbsp sugar
  • 1 tsp baking soda
  • 1 1/2 tsps kosher salt
  • 4 tbsp (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 tbsp grated orange zest
  • 1 tsp of caraway seeds (optional)
  • 1 tbsp of mixed herbs like (rosemary, oregano and thyme), Italian blend or Herbs De Provence
  1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper or aluminum foil.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Add herbs and caraway seeds. It will be very wet.
  4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut a line into the top of the bread with a serrated knife.
  5. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  6. Cool on a baking rack. Serve warm or at room temperature.


Hefeweizen jalapeño bacon cheese muffins


I came up with this recipe one day, by trying to one up my own recipe. I made these Hefeweizen muffins and even jalapeño muffins, but I decided to take a little risk and combine all these great ingredients together. The result was amazing

  • 1 box of Jiff Cornbread Muffin Mix
  • 1 egg
  • 1 cup of hefeweizen beer of your choice
  • pre-cooked bacon, diced small
  • 1 finely diced jalapeño
  • 3 tablespoons of grated cheese

Combine all ingredients in a bowl. Make sure the consistency is not too watery – you may have overdone the beer. If so add a little flour. If it’s perfect, spoon it into greased muffin pans and bake for 10-12 minutes or whatever it says on the box20120620-082352.jpg

Honey Hefeweizen Cornbread Muffins


I love corn muffins, it’s one of the first recipes my grandfather taught me.  I’ve come so far and would probably make him proud with these.

  • 1 box Jiff Mix
  • 1 egg
  • instead of milk, add part cream, part Hefeweizen beer
  • 2 tbsp of honey
  • 1 pat of butter melted
  • 2 tbsp of brown sugar
  • sprinkle of salt

Combine all ingredients in a bowl, stirring for about 3 minutes. Batter will be a little lumpy but smooth. Pour into buttered muffin tins and bake for 10 minutes until golden, fluffy and delicious.