Grandma’s Sweet Buttermilk Cornbread- AWESOME light, not too sweet, moist cornbread! I made it using the homemade cornbread mix (found on the same site). The only changes were: to preheat my 9" cast iron skillet in the oven and melt 2 tablespoons of the stick of butter in the pan. That's the secret to great crust, hot skillet coated with melted butter then add your batter. I also subbed 1 tbl vinegar and 1 cup milk (let stand 10 mins) for the buttermilk.
Cornbread Pancakes with Honey Butter Syrup: "When I created this recipe I wanted to mimic all my favorite flavors of cornbread, honey butter and all... They are also amazing with blueberry, vanilla cream or maple syrup." | Cooking Classy. Note: Cornmeal and buttermilk mixture needs to be refrigerated overnight.
Red Lobster Cheddar Bay Biscuits. This IS the recipe 1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups) 1 1/2cups shredded cheddar cheese 1/2 cup milk 2 tbsp butter 1 tbsp oregano (you can omit or use less) 3/4 tsp garlic salt 1. Preheat oven to 400F. Spray cooking sheet with non-stick spray. 2. Put biscuit mix, cheese a
30 Minute Rolls 1 C plus 2 Tbsp warm water 1/3 C oil 2 Tbsp yeast 1/4 C sugar 1/2 tsp salt 1 egg 3 1/2 C flour Heat oven to 400 degrees. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes) Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minut...