You’ll Treasure This Biscuit Recipe Forever And Ever

25 December 2017

Anna - TasteeRecipe

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cast iron skillet, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, salt, Sara Lee, Sargento, shortening, skillet biscuits, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white flour, whole wheat flour

Bring Out The Cast Iron And Make Biscuits Like Your Grandma Used To

I can’t remember the first time I ever had biscuits, but I bet it was one of those times my grandmother was babysitting and made them for us. She used to make skillet biscuits and they were tastier than you could ever imagine. It didn’t really matter what time of day it was; for breakfast she served them with jam, for dinner she made some yummy sausage gravy to go with these.

My mother made biscuits, too, but I can’t remember a single time she would have made them in a skillet. A couple of years ago I was feeling nostalgic so I took out my cast iron skillet and started looking for recipes.

I found this old recipe in one of my worn out cookbooks and it looked really scrumptious so I gave it a go! I was right; the biscuits turned out fluffy and flavorful, and this is pretty much the only way I’ve made them ever since.

I have to warn you, though. It’s really hard to stop eating these until the skillet is totally empty!

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Quick Tip: I love having these biscuits for breakfast, served with some apricot jam!

Your Grandma Will Give This Recipe The “OK”

27 December 2016

Anna - TasteeRecipe

Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blackberry, blackberry cobbler, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cast iron skillet, Chiquita, Clabber Girl, cobbler, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, frozen berries, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pillsbury refrigerated biscuits, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, skillet cobbler, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Old-Fashioned Dessert Stays Number 1 At Our House

A few years ago I got so frustrated with my “non-stick” skillets, that had turned into “stick-for-good” skillets that I decided to throw them all away. I got myself a good, old-fashioned cast iron skillet, two actually, so I could use them for any and all kind of cooking. I remember how my grandma used to make the most delicious meals using her cast iron skillet – back then I thought it was a clumsy, heavy little thing. But now that I’ve gathered more experience in cooking myself, it is the best tool ever!

Which is why I was searching for dessert recipes that could be made in my precious cast iron skillet! This blackberry cobbler will take your breath away and wow all your dinner guests, and it is so simple to make you won’t even believe it. Try this once and there’s no going back!

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Quick Tip: Take good care of your cast iron skillet by seasoning it well!

Learn to Make This Buffalo Chicken and Bacon Cast-iron Pizza That Will Have You Eating in Instead of Carrying Out

One of the things I love to do is try to recreate the dishes that my family finds most enjoyable when we eat out. I take it a step further by trying to recreate the recipe on a budget. One of the most challenging, but most rewarding, recipes was this cast iron buffalo chicken and bacon pizza. The original recipe was found at a local pizza restaurant in Alabama called Buck’s. We tried it while I was pregnant and it took until my son was 3 to nail all the flavors.

Though I am sure it is not 100% identical to the amazing pizza we first tried in that sleepy Alabama town, it comes very close. You can create this yourself with a cast iron skillet, chicken, bacon, and a few other key ingredients. The prep time takes about 15 minutes and the cook time takes 30 minutes.

Recipe and photo courtesy of Megan Coogle-Ashfield

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip: Don’t use a traditional buffalo sauce of hot sauce and butter. The butter will cause the pizza dough to be damp and mushy and give a raw feel to the pizza.

Copyright 2017 Tastee Recipe

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