Best Cheddar Biscuits

This blog post is brought to  you courtesy of my excellent husband who just made me the best cheddar biscuits I’ve ever had.


  • 2 c. Self-Rising flour
  • 1/3 c. + 2 Tbsp. cold butter
  • 5 oz. shredded extra-sharp cheddar cheese
  • 1 c. whole milk buttermilk
  • dash salt


Preheat oven 400 degrees or 375 degrees for a convection oven (convection is preferred).

In a mixing bowl, cut 1/3 c. butter into flour until mixture resembles coarse crumbs. Mix in cheese, then stir in buttermilk just until combined (you may need a little extra buttermilk if the dough seems dry). Be careful not to overmix!

Scoop large spoonfuls of dough onto a baking sheet and bake for 10 minutes. The biscuits will not be brown yet.

While the biscuits are baking, melt 2 Tbsp. butter and add a dash of salt.

After the initial 10 minutes of baking, take the biscuits out of the oven, and brush the melted butter over the tops. Return biscuits to the oven, and broil until the tops are golden brown.

Remove from the oven and immediately transfer to a cooling rack.

Enjoy your biscuits while they last. They’ll be gone soon!

homemade cheddar biscuits


Recipe: Chicken Everything Soup

It’s beginning to be fall and that means soup! I love how warm and cozy a bowl of hearty soup makes me feel. Sometimes I don’t have the exact ingredients a recipe calls for, though, so I’ve made a recipe of my own based on what I had on hand. It can’t be that hard, right?



1 1/2 c dried black eyed peas

1/2 yellow onion, diced

4 Tbsp bacon grease

1/4 c all purpose flour

2 chicken breasts

3 c mixed vegetables

4 c chicken broth

1-2 c milk or half and half

Salt and Pepper to taste



The night before you make your soup (or the morning of), place your dried peas in a pan and cover them with 2″ of water. Bring to a boil and let boil for 2 minutes. Remove from heat, add more water, and let sit overnight.

Trim the chicken of any excess fat and cut into 1″ cubes. Place in a pot of boiling water, and boil for a few minutes until cooked. Meanwhile, add diced onion and bacon fat to a large stock pot and cook over medium heat until the onions are translucent – about 5 minutes. Add the flour and whisk to make a roux. Add chicken broth, milk, mixed vegetables, drained peas, and chicken. Season to taste. Cook the soup until broth is hot and vegetables are soft – about 20-30 minutes.

Serve as is or with some hot crusty bread.



  • You could easily substitute pinto beans or a bag of mixed beans in this recipe. If you are in a time crunch, canned beans work well also.
  • I used a mixed bag of frozen carrots, potatoes, celery, and onion from the store because I didn’t want to spend my whole life peeling carrots. This soup would be even better with fresh vegetables, and you can use just about anything you have laying around.
  • If you don’t have bacon fat you can substitute lard or butter, but the flavor will be slightly different.
  • Canned chicken would work in a pinch, and a rotisserie chicken would be easy and add a lot of good flavor.


Chicken Pot Pie Recipe

One of my favourite meals growing up was my mom’s Chicken Pot Pie. I still love it, and I figure everyone has to eat, so here’s the recipe. I hope you enjoy it as much as I do.


2 premade pie crusts

1/3 c. butter

1/2 onion, diced

1/3 c. flour

salt and pepper to taste

1 1/2 c. chicken broth

1-2 Tbsp cooking sherry

2/3 c. milk

2 chicken breasts

2 carrots

3-4 medium potatoes

Handful of green beans

Handful of peas



Preheat Oven to 425*F

Cut chicken up into 1″ pieces. Boil in water until done (if you want some extra flavor you can add cooking sherry and chicken broth to the water).

In a large skillet melt butter, add onion, salt, and pepper, and cook until onion is tender and translucent. Mix flour in and cook for a minute or two. Add milk, broth, and cooking sherry; whisk to combine and prevent lumps from forming. Stir in vegetables and cook until gravy is thick. Stir in chicken.

Line a 9″ pie pan with one crust. Add gravy mixture to the pan, top with the remaining crust, seal edges, and flute. Cut slits in several places in the top crust.

Bake 425*F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

The butcher, the Baker, or the Candlestick-maker?

I was so proud of myself. I was going to do this one all by myself, without any help from you-know-who. I followed the recipe step by step, blending sugar and cream cheese, then adding the eggs one by one, mixing thoroughly. The next step was to add cream, vanilla, and butter, and blend. Next step: bake for 65 minutes  . . . Wait!! Where’s the chocolate!! This is a chocolate cheesecake. The recipe calls for 12 ounces of chocolate, and I want to taste every bit of that. What do you do when the RECIPE messes up?? Well, I had to call in the expert for help. My mom is an amazing cook. Her cinnamon rolls are seriously awesome. She should be world-renowned for them. Well, she came and fixed my cheesecake, and I poured it into the crust I had made the day before, and stuck it into the oven. It baked and baked and baked, and started to smell seriously good, and baked, and then the timer went off!! But it wasn’t done. I baked it some more, and baked it and baked it some more, but it was still really jiggly. But finally my mom came home, we baked it a little more, and then left it to cool. And then we ate it. And boy was it yummy!!!