World’s Best Biscuits

World’s Best Biscuits

There is something so very special about warm and crumbly biscuits. They make you feel like your a kid again. I have been looking for a recipe that would pair perfectly with jelly, chili, cinnamon butter, or just eaten all alone and I finally found it.

Not only are these biscuits delicious they are also pretty easy to make.

One tip that I learned when making biscuits is that you want to keep all of the ingredients as cold as possible. I put my butter sticks in the freezer for half an hour before using them and then pulled them out and used a cheese grater to get the butter “shreds” as small as possible (be careful because the combination of slippery butter and a cheese grater can end up like a scene from the movie SAW… I’m telling you from personal experience).

Regardless, if you are looking for a recipe this is the one! I made about five batches and froze them on a cookie sheet and then dumped the frozen biscuits into a zip lock bag. When we need biscuits I pop a few out, let them thaw for a couple hours on the counter, and then put them in the oven.

Personally, I think they taste best fresh out of the oven.

Here is the link where I found THE RECIPE!

I always sift the flour because it makes them extra fluffy!

My favorite condiment to pair with my biscuits is always something a little spicy. This Strawberry Jalapeno jelly was perfect!

Look at these bad boys fresh out of the over!!!

I would cut out as many as I could before I put them on tins to freeze them.

My little helper! The sifter was heavy for him to hold up – look at the determination. We had flour EVERYWHERE but it was so worth it to cook with this little guy!

Lemon Pavlovas with Berries

Lemon Pavlovas with Berries

When I’m trapped inside on snow days I find myself getting absorbed into cooking shows.

Then for weeks after I can’t stop thinking about the food they made (usually dessert).

After being stuck inside for this awesome Ohio polar vortex I have a list of recipes to try!!

The one I couldn’t wait to make was Lemon Pavlovas with Berries.

It was so much easier than I anticipated. Honestly, the hardest part was waiting for them to be done baking!

Spiralized Apple Phyllo Cups

Spiralized Apple Phyllo Cups

Lately, I’ve been CRAVING apple pie but since I’m the only one in my house that likes it I decided to make a mini (and easier) version.

I used Athens Phyllo Shells because I love the crispy texture and it’s easier than pie crust.

To make the apple filling I spiralized two medium-sized apples into a saucepan and added a dash of cinnamon, a tablespoon of water, and two tablespoons of brown sugar. Then I cooked the mixture on medium heat for five minutes. At this point, the entire house smelled so good and I started drooling (kidding…sorta).

While the apple mixture was cooking I popped the phyllo shells into the oven to get them super crispy.

Next, I made the crumbly topping by mixing 12 shortbread cookies (graham crackers would also work) with a tablespoon of butter, a tablespoon of brown sugar, a dash of cinnamon, and a splash of cold water in the blender.

Then, I added my apple mixture into the shells and sprinkled on the crumbly topping.

To finish them up I put them in the oven at 350 for 5 minutes.

They are SO good!

Grams Easy Caramel Sauce

Grams Easy Caramel Sauce

This is one of my favorite recipes that my grandma used to make. She would keep the caramel frozen in a container in the freezer and I would always sneak some on a spoon when I stopped over. I hope that you enjoy it as much as I do!

Makes: 1 1/2 cups


  • 1 stick butter 
    1 cup light brown sugar until sugar melts. 
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla


  • Cook 1 stick butter and 1 cup light brown sugar until sugar melts 
  • Stir in 1/2 cup heavy cream
  • Bring to a boil
  • Remove from heat and stir in 1 tablespoon vanilla

Serve over pound cake, ice cream, or strawberries.