Black Bean and Mango Salad

Good morning everyone! Happy Ice Storm Day from here in the Midwest! We need a little hint of summer and this is the perfect! You can make this SUPER easy salad in winter with canned black beans and frozen mango. You can find frozen mango in the frozen fruit section of the grocery store – sometimes you will see it next to smoothie fruit packs as well.

Why make this dish?

  1. It is a quick lunch – you have protein and vitamins in one bowl with no heating required!
  2. It is delicious!
  3. You can serve it as a side dish with tacos, enchiladas, nachos, etc.
  4. You could put it on tortilla chips for a quick salsa!


Black Bean and Mango Salad


  • 2 cans (15 oz.) black beans, rinsed and drained
  • 1 and 1/2 cups frozen or fresh mango, diced
  • 1 red, yellow or orange bell pepper
  • 1/2 cup red onion, finely diced
  • 1/3 cup cilantro, finely chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. kosher salt
  • 1/2 lime
  • 1 cup chopped cherry or grape tomatoes (optional and tasty when in season!)


  1. In a large bowl, mix the beans, mango, onion, bell pepper, cilantro, spices, salt and optional chopped tomatoes.
  2. Squeeze half a lime into the bowl. Gently toss. The salad is ready to eat! Store covered in the refrigerator for up to 4 days.
  3. For dietary reasons, if you need to add fat, you can stir in 1 tablespoon of olive oil.

Vegetable Soup

Happy Meatless Monday!

Snowmagedon 2019 is here!!  We hardly ever get snow – now we have 12″ and some places of 20″!!  This does not happen in St. Louis very often.

Of course this means SOUP!  I wanted a warm, healthy bowl of soup I could eat and eat and not feel guilty.  Here is your no guilt soup that can be easily modified for ZERO weight watcher points.  I added beans for fiber and protein, but you could use edamame instead.  I used a mixed vegetable frozen mix, but you could substitute green beans instead and again it would make this zero points for the soup.

Serve with a grilled cheese, or Parmesan on top, or baguette or totally on its own or with a quick protein drink.  I tried out 1st Phorm Caramel Latte and it is SOOOO good!!!!  They even have Ice Cream Sandwich, Milk Chocolate and Vanilla Ice Cream flavors!!!   I know I know protein drinks taste terrible.  But I am a huge skeptic and it is actually good.  I was even skeptical of the reviews because you know those can be faked and I think they are real because it is really that smooth and creamy.

This soup makes a LOT so feel free to cut it in half or just eat it throughout the week like I did!

Vegetable Soup
Author: Mary Ellen P. Riley / Whisk Together
Prep time:
Cook time:
Total time:
Serves: 8 servings
  • 1 T olive oil
  • 1 large onion, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 4 cups cabbage, shredded (1 bag of coleslaw mix is more than enough)
  • 1 red bell pepper, diced
  • 1 yellow pepper, diced
  • 2 cups frozen vegetable mix: green beans, carrots, peas and corn
  • 1 cup mushrooms, sliced
  • 8 cups vegetable, chicken or beef broth
  • 15 oz. can of diced tomatoes
  • 15 oz can of red kidney beans or white, drained and rinsed
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 3 cups broccoli florets (frozen or room temperature)
  • 1 Tb. lemon juice or red wine vinegar
  • salt and pepper to taste
  1. In a stock pot or Dutch oven, heat olive oil over medium heat. Add onions and celery. Cook 5 minutes or until translucent
  2. Add garlic and cook 30 seconds.
  3. Add cabbage, red bell pepper, yellow bell pepper, frozen vegetables and mushrooms. Cook 5 minutes.
  4. Add broth, tomatoes, beans, and all of the spices/seasonings. Bring this to a boil and boil 5 minutes.
  5. Add broccoli and boil 3-5 minutes.
  6. Remove from heat and add lemon juice or vinegar, salt and pepper. Enjoy!




Instant Pot Chicken Tortilla Soup

Image result for chicken tortilla soup

Happy 2019!!

I hope everyone had  a safe and fun New Year’s Eve!!!  2018 was a pretty good year overall.  I am still teaching 6th grade Gifted and Advanced Mathematics, the food blog is still running, I stopped doing paid photography, we are planning to go to Yellowstone National Park later this year, family is healthy and happy – so couldn’t ask for anything more!

I have been re-making many of our family’s favorite recipes using the Instant Pot.  I really do not seek out “new recipes” any longer, but re-make the meals we already love.  Most of the recipes on this website have been cooked 3 or more times and revised so that they come out perfect every time – so that is why I use them most of the time.  This recipe is an oldie but a goodie and I just knew the Instant Pot would cut the cooking time in half while keeping the flavors robust.

To make this recipe without the Instant Pot – My original recipe can be found here

I have had the Instant Pot for 5 years or so and really wish I had written a book or something before the device exploded in popularity!
Here is what I find it best for:

Beef: roasts
Yogurt making
-Cooking Hard Boiled Eggs
Chicken breast
-Dry Beans

Homemade Yogurt in the Instant Pot

I have not liked the Instant Pot for Pork roasts, pork tenderloins or any meat that is lean like those cuts of meat.  Chicken is good – because you can cook that in water and it doesn’t bother it.  Water keeps the pork a little more hydrated, but the texture is different.  And less water makes the meat dry.  And pizza.  It doesn’t do well with pizza 😉


Instant Pot Chicken Tortilla Soup
Author: Mary Ellen P. Riley / Whisk Together
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
  • 1 teaspoon Olive Oil
  • 1 cup Diced Onion
  • 1 green bell pepper, diced (or mix of green, red or orange)
  • 3 cloves Garlic, Minced
  • 2 teaspoons ground cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoons Garlic Powder
  • 2 Tablespoons Tomato Paste (freeze the remaining in the can, it will last a long time)
  • 1/2 teaspoon Salt (optional)
  • 1 can (10 Oz.) Diced Tomatoes And Green Chilies, not drained
  • 32 ounces Low Sodium Chicken Stock
  • 2 cans (15 Oz. per Can) black beans or red kidney beans, rinsed and drained
  • 3 boneless, skinless chicken breast
  • 2 cups warm water
  • 2 Tbs. cornmeal
  • Toppings: tortilla chips, shredded Cheddar cheese, lime, diced red onion, cilantro, salsa, avocado
  1. Select Saute on the Instant Pot and add olive oil. Once the oil is hot, add onion and peppers. Stir about 2-3 minutes or until translucent. Add minced garlic, spices (cumin, chili powder, garlic powder), and tomato paste and cook 30 seconds – stirring constantly.
  2. Turn Instant Pot off. Add the salt (optional), diced tomatoes and green chiles, chicken stock, beans and chicken breast. Put on the lid to “seal” and program for “Poultry” and increase time to 18 minutes for thick chicken breast or leave it at 15 minutes for smaller size.
  3. Use Quick Release once the Instant Pot is done cooking. Add the warm water and cornmeal. While the pot keeps the soup warm, shred the chicken with forks in the pot or remove and shred (you can shred it in the mixer too!).
  4. Serve with toppings and enjoy!


Gingerbread Crinkle Cookies

Christmas time is here!  If you need a super scrumptious cookie that reminds you of all that is good about Christmas – try this recipe!  This cookie is a light, buttery, full of flavor pillow of goodness I tell ya.  I always try creating/tweaking a new cookie each year and this one will be added to the annual Gingerbread Men, Fudge, Shortbread, and Rolo Cookie Tray.

Gingerbread Crinkle Cookie

Speaking of cookies… ha ha…. I checked out P90X DVD’s from the library and completed Kenbo+ on the P90X calendar.  Kenbo was not as bad as I thought it would be!!  Maybe the 90 days won’t be so bad after all…  I’ll let you know in 90 days 🙂  If I make it that long.  I love the idea of a schedule workout routine… but the workouts are so long!

Below are some photos from backstage at my production of “It’s a Wonderful Life.”  I played Violet and I don’t know how women could wear so many hats back then!  Here are most of the costume changes.  As you can see… teachers wear many “hats”.  

Back to the recipe – Just make it!  I used all regular everyday ingredients except perhaps molasses – you can find that item at Aldi this time of year.  It is near the sugar section in other grocery stores as well year round.  I always have some on hand to make my super easy BBQ sauce.

As with most gingerbread recipes, this one is sticky.  It was much easier to make the cookies with someone helping me.  So Maddox was helping scoop the dough into the bowl of powdered sugar while I kept my hands full of powdered sugar and rolled the dough balls.  Then, once all the dough balls are rolled once in powdered sugar, you roll them AGAIN.  This is what makes them pretty and white. If you see a crinkle cookie that is sad and not white – it was rolled in powdered sugar once.  And the moisture from the cookie dissolves the powdered sugar.  Or, you could also purchase non-melting powdered sugar from King Arthur Flour.  You can make these by yourself of course!  But this is just a tip.

Gingerbread Crinkle Cookies
Author: Mary Ellen P. Riley / Whisk Together
Serves: 48 – 1″ cookies
  • 2 and 1/4 cups (280 g) all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 and 1/2 tsp. ground ginger
  • 2 and 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 8 oz. cream cheese, soft
  • 1/2 cup (1 stick) unsalted butter, soft
  • 1 cup brown sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 Tb. milk
  • 1/2 cup molasses
  • 1 cup powdered sugar
  1. In a medium bowl, add all of the dry stuff: flour, baking powder, baking soda, salt and spices. Set aside.
  2. In a large mixing bowl, cream together the cream cheese and butter until combined. Add brown sugar and mix medium speed about 30-60 seconds. Add vanilla, egg and egg yolk. Mix until combined.
  3. Add the dry ingredients and mix until just combined. You may leave streaks of flour. While keeping the mixer on low, drizzle in the milk and molasses. Mix on medium for 10 seconds to thoroughly combine.
  4. Cover and chill in the fridge for 2 hours to overnight. The dough MUST be cold.
  5. Preheat oven to 325 degrees. (I like to preheat to 350 and then turn it down to 325 once I add my cookies. This keeps the oven hot and ready for the batch of cookies.) Prep your cookie sheets with parchment paper or a silicone mat.
  6. Put the powdered sugar into a shallow bowl.
  7. Use a 1″ cookie scoop to scoop out the cookie dough and place into the dish of powdered sugar. Roll it around and form a ball. Place on cookie sheet or platter.
  8. Once finished, roll all of the cookie dough balls again in powdered sugar. At this point, you could freeze them for baking later. Or put cookies into the oven to bake for 14 minutes. Keep the rest of the cookie dough balls cold in the freezer until ready to bake.
  9. Cool cookies on cooling rack for 10 minutes and use a spatula to move them to a rack to cool.
  10. Cool completely and serve!
*I always encourage weighing the flour. It gives more consistent results. Some of my flours weigh 4.25 ounces per cup and some weigh 5 ounces per cup. [br]*I use the lower fat neufchatel cheese sometimes for cream cheese and the substitute works well.




Banana Pumpkin PB Smoothie


Veteran’s Day was this weekend and I was lucky to host a Chocolate Tasting Party!  If you ever think about trying it – do it!  It was a LOT of fun.  We had placemats (regular paper) divided up into 6 sections and each section was numbered.  Then each person tried a chocolate square and had to guess what kind of chocolate it was.  Ritter Sport made it easy by sending us the chocolate and I provided the adults 🙂   And Thank You Tryazon for coordinating the shipments!

If you will recall – back in 2008 there was a shortage of cocoa.  As a result, prices skyrocketed and Hershey chocolates have never tasted the same.  I am sad my kids can’t taste the candy I grew up with.  Hershey does not use real chocolate any longer in many of their candy.  But Ritter Sport is in Germany and still has real chocolate with real cocoa butter.  Since “cocoa butter” must be in milk chocolate to be labeled milk chocolate, Hershey now calls it “chocolate candy” or “made with chocolate” instead.  Luckily, we got to eat real milk chocolate at our party.

Here are some photos from the tasting!


Now on with the recipe!  Since many summer fruits are gone and it is snowing here – I made and adapted this Fall smoothie with Fall available ingredients.  I hope you like it!  The kids do not like peanut butter in their smoothies, so this one is all for me 🙂

The cat likes it though!

Banana Pumpkin PB Smoothie
Author: Mary Ellen P. Riley / Whisk Together
Serves: 1 serving
  • 1/2 banana
  • 1/2 cup pumpkin (from can)
  • 4 Tb. powdered peanut butter (or 2 Tb. peanut butter)
  • 1 cup unsweetened almond milk
  • 1/2 or 1 tsp. ground cinnamon
  • 1 Tb. honey or 1-2 packets of Stevia
  • 5-6 ice cubes
  1. Add everything to the blender in the order provided. Ground cinnamon is something some people love a lot or just want in the background as a flavor so I give a range.
  2. Blend until combined.


Skinny Broccoli Cheddar Soup

Look!  A recipe with NO pumpkin in it!  Wild huh?  Didn’t think that was possibly didja?

Well, when we are not making pumpkin (there is pumpkin oatmeal in my oven right now! LOL)

Here’s my weekends so far:  rehearsing for “It’s a Wonderful Life” the play and dinner theatre which is now SOLD OUT.  3 weeks until showtime!

This is a soup I have been tweaking and making for many years now.  It is now soup season since we have snow on the ground.  I know many people love the Panera version and this does not look like their soup… but it does taste similar to their soup.  It is still awesome tasting with a broth base of cooked onion, broccoli and cheddar.  But not quite as lengthy in ingredients as their version which contains: Water, Milk, Broccoli, Cheddar Cheese ([Pasteurized Milk, Cheese Culture, Salt, Enzymes], Water, Sodium Phosphate, Milkfat, Salt, Apocarotenal [Color]), Heavy Cream, Carrots, Contains 2% or less of: Seasoning (Modified Corn Starch, Flour [Wheat Flour, Ascorbic Acid Added as Dough Conditioner, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Salt, Spices, Extractives of Paprika), Onions, Chicken Base (Chicken Meat and Chicken Juices, Salt, Hydrolyzed Soy and Corn Protein, Sugar, Flavoring, Potato Flour, Autolyzed Yeast Extract, Carrot Powder and Turmeric), Butter (Cream, Salt), Modified Food Starch, Soybean Oil, Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Nisin Preparation and Hot Pepper Sauce (Vinegar, Red Pepper, Salt).


You can make my original version.  I prefer this one now since it easier to prepare and I almost always have these ingredients on hand to make a quick batch for the week’s lunches or dinner paired with homemade bread.

Skinny Broccoli Cheddar Soup
Author: Mary Ellen P. Riley / Whisk Together
Serves: 5 servings
  • 1Tb. unsalated butter
  • 1 large yellow onion, diced
  • 1 and 1/2 pounds frozen broccoli florets
  • 2 garlic cloves, minced or pressed
  • 3 cups low sodium chicken broth
  • 1 cup water
  • 3/4 cup milk, cream or fat free evaporated milk
  • 4 ounces (1 cup) extra sharp cheddar cheese, shredded
  • 1 Tb. mustard
  • salt and pepper
  • Toppings optional: bacon bits, extra cheese
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and allow to cook 3-4 minutes or until translucent.
  2. In the meantime, microwave your broccoli in a steam bowl or other microwave safe bowl. You may need to do this in two batches for about 4-5 minutes each. Depending on the strength of your microwave. This will thaw the broccoli.
  3. Add garlic to the cooked onion and stir for 30 seconds.
  4. Add the thawed broccoli, broth and water. Simmer. Cover with a lid and cook for 8 minutes or until broccoli is cooked through.
  5. Puree the soup using an immersion blender to get some chunks-some pureed soup. Or use your blender. Add the soup back to the pot and add the milk, cheddar and mustard. Stir until melted and soup is hot again. I like chunks in my soup so I do not blend it all – but that is up to you.
  6. Add salt and pepper to taste.
  7. Add cooked bacon if you would like to add some meat. Serve hot and enjoy!
Calories: 260 Saturated fat: 6
Recipe adapted from America’s Test Kitchen “Comfort Food Makeovers”


Gluten Free Pumpkin Pancakes


Good morning!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


More Pumpkin!!!  I can’t get enough of pumpkin everything and here is another twist on the Pumpkin Pancake.  If you go to the Original Pancake House, their pumpkin pancakes are out of this world!  They taste just like pumpkin pie and have a signature cinnamon sugar topping that I cannot seem to replicate.  The Original Pancakes House sprinkles their pancakes with fine sugar (sugar that has been put through the food processor or blender) and Sinkiang cinnamon.

Here is a healthier version using gluten-free flour I made at home.  I highly recommend using a kitchen scale to measure flours especially when you go between oat flour, gluten free flour, all purpose and white whole wheat – as we often do here.  This way my baked goods turn out the same every time.

I include two recipes:  the first is the original recipe that makes a handful of pancakes for one morning.  I like to triple my pancake recipes and then freeze the leftovers.  Then, the kids can heat them in the microwave for breakfast in the morning for fresh, hot pancakes.  So, the second recipe listed is the tripled recipe which also uses a FULL can of pumpkin.  No pumpkin wasted!

For a large batch of pumpkin spice, I use the following recipe.  If I am using fresh grated nutmeg, I cut it down a little because fresh grated is so strong.



Gluten Free Pumpkin Pancakes
Recipe Type: Breakfast
Author: Mary Ellen P. Riley / Whisk Together
Prep time:
Cook time:
Total time:
Serves: 3 servings
  • 5.25 ounces old fashioned oats (1.5 cups)
  • 2Tb. sugar (optional) or 1 packet of Stevia
  • 2 tsp. baking powder
  • 1 and 1/2 teaspoons pumpkin pie spice (1 tsp. cinnamon, 1/4 tsp. each nutmeg, ginger, allspice)
  • 1/2 tsp. salt
  • 1 cup milk
  • 1/3 cup pumpkin puree
  • 2T. melted butter, oil or applesauce
  • 1 egg
  • Triple Recipe I use:
  • 15.75 ounces old fashioned oats (4 cups)
  • 3 oz. sugar (6 Tb) (optional)
  • 2 Tb. baking powder
  • 4 tsp. pumpkin pie spice
  • 1 and 1/2 tsp. salt
  • 24 oz. or 3 cups milk
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • (melted butter/oil omitted and replaced with pumpkin)
  1. First we need flour! Use a blender or food processor to grind the oats until they form a fine powder. The oat flour will move freely and look very fine.
  2. In a great big bowl, add the dry stuff: oat flour, baking powder, spice and salt. Whisk Together!
  3. In another bowl, add the wet stuff: milk, pumpkin, melted butter (or omit in triple batch), and egg. Whisk Together!
  4. Add wet stuff to the dry stuff and whisk together until it is evenly incorporated. It may look a little thin at first and that is okay. The oats will thicken the mixture while the skillet heats.
  5. Turn on the skillet to medium or griddle to 350 degrees. Once hot, spray with cooking spray.
  6. Add batter and cook 2-3 minutes. Flip and cook another 2-3 minutes. These oat pancakes cook longer than traditional pancakes. The pancake will be a medium brown and not light orange. Light orange pancakes are not cooked all the way through.
  7. Serve hot with syrup, cinnamon sugar, butter or even whipped cream!
Recipe adapted from King Arthur Flour


Pumpkin Ginger Muffins with Orange Glaze & Free Halloween Printable!

Happy Fall!  We are definitely full throttle into fall here.  Kids are wearing the costumes and the car is covered in frost in the morning 🙂

First, here is a FREE printable care of Hannah from
The stickers are totally FREE and PRINTABLE!

There are a lot to choose from, so you can use them for parties, treat bags, or home decoration!

Now with the recipe!  This bread is from King Arthur Flour who makes the best flour and the best recipes.  Everyone in my family LOVED these and ate the whole batch in just a couple days!  I made them as muffins since that makes it easier to make into lunchboxes.  But, you can make this recipe as bread, mini loaves, as mini muffins, in a donut pan – anyway you like!

I love the added twist of orange flavor and I pretty much love anything with the flavors of gingerbread.  This will probably be what I make for our book club too.  I can’t wait!  I used applesauce and white whole wheat flour for a couple of nutritious swaps – the kids didn’t notice the difference at all!  But feel free to add butter and all purpose flour if you like that 🙂

Pumpkin Ginger Muffins with Orange Glaze & Free Halloween Printable!
Author: Mary Ellen P. Riley / Whisk Together
Prep time:
Cook time:
Total time:
Serves: 20 servings
  • 3/4 cup butter or applesauce
  • 1 and 1/4 cup (9 and 3/8 ounces) brown sugar
  • 2 and 3/4 cups (11 and 1/2 ounces) AP flour or white whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking sodea
  • 3/4 tsp. salt
  • 2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/2 tsp. nutmeg
  • 2Tb mini diced ginger, or grated fresh ginger or 1/2 tsp. ground ginger
  • 1/2 cup chopped pecans or chocolate chips (optional)
  • 3 eggs
  • 2 Tb. molasses
  • 2 cups (15 oz. can) pumpkin puree
  • 1 and 1/4 cup powdered sugar
  • 1 Tb. orange zest
  • 1-2 Tb. milk
  1. Preheat oven to 350 degrees.
  2. Spray or grease 18 muffin cups, or 2 – 8.5″x4.5″ loaf pans.
  3. In a great big bowl, stir the brown sugar and butter until mixed thoroughly.
  4. Add the dry stuff: flour, baking powder, baking soda, salt, spices, ginger and optional nuts/chips. Mix until incorporated.
  5. Add the eggs, molasses and pumpkin. Stir until everything is incorporated.
  6. Add the batter to the loaf of muffin tins and fill 3/4 full.
  7. Bake muffins 17-20 minutes. Bake loaves 50-55 minutes. I use my toothpick to test the middle of the muffins to see if it comes out with no batter on it.
  8. Once done, cool on a cooling rack for 10 minutes. Then, remove from the pan and allow the bread or muffins to finish cooling on the cooling rack.
  9. To make the icing, mix the powdered sugar, zest and 1 Tb. of milk in a medium sized bowl. Stir with a fork and add the remianing 1 Tb. milk as needed. Remember a little milk goes a long way! Drizzle onto the cooled bread. Ta Da!
  10. This bread freezes well if you wrap it in plastic wrap and them seal in a freezer bag. Or store in an airtight container 3-4 days.
Recipe from King Arthur Flour


Biscuits and Games

Well, I had sworn off trying ANOTHER biscuit recipe.  But I can always try another 🙂  We had biscuits and sausage for dinner one day and I needed something quick to throw together.

In the meantime, I tried these SmartGames in the classroom and the kids loved them!  They were asking to play them again and again – especially Quadrillion.  Color Code was a little too easy for some of my advanced math students.  But I think most elementary students would enjoy and benefit from the layers of the color code.  These games are GREAT for building that logical reasoning and spatial intelligence.  I know some kids in my class in the past that struggled with regular classwork, but they excelled and surpassed all expectations when given a spatial reasoning task.

Penguins on Ice
Color Code
Trucky 3

So now we are done with playing games – here are the biscuits!  These are very similar to most of my recipes, but the egg was so good and made them so tall and fluffy!   Happy Baking!

Biscuits and Games
Author: Mary Ellen P. Riley / Whisk Together
Serves: 12 biscuits
  • 12 ounces white whole wheat flour (3 cups flour, but I recommend weighing for accuracy)
  • 2 and 1/2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 8 Tb cold unsalted butter, cut into small pieces
  • 1 egg
  • 1 scant cup buttermilk
  • 1 T honey
  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment or spray with cooking spray.
  2. In a great big bowl, mix your dry stuff together: flour, baking powder, baking soda, and salt.
  3. Once mixed, add the butter around the dry mixture. Mix in with a pastry cutter, forks or your fingers. It should look like coarse crumbs.
  4. Stir the egg, buttermilk and honey together (I just added it all in the buttermilk measuring cup).
  5. Add the buttermilk mixture to the flour mixture. Stir with a spatula until just combined.
  6. Sprinkle a little flour on your counter and put the dough on it. Turn it over and knead 3 or 4 times.
  7. Now roll out until 3/4″ thick. Cut with a biscuit cutter (or cut into squares with a knife).
  8. Bake 20 minutes or until golden brown. Serve while warm
Based on King Arthur Flour Whole Grain Bacon Ranch Biscuits[br]


Copyright © 2011 - 2019 Mary Ellen Riley All Rights Reserved. WP Plugins