The best biscuit recipe I’ve found. I turn out the dough on a lightly floured board right before it comes together, then fold over a few times with a dough scraper. I do this rather than kneading as the recipe says for a more tender biscuit. Gently roll to your desired thickness as soon as all the pieces stick together. We like our biscuits thick, so the recipe only yields 6-8 pieces… just enough for a couple meals. To take these to the next level… add a teaspoon of fresh thyme leaves and the zest of one lemon. Divine with sausage gravy.
This has become my go-to pancake recipe. So easy to make with pantry ingredients, scalable—so it doubles or triples well, and you can add whatever mix-ins you like. Today, I added two overripe bananas to the batter and the pancakes turned out great.
I made this recipe over the holidays, and the cookies flattened out too much and were not "cookie" enough. I figured out that the brownie mix I used was not 19.8 oz... and, in fact, I couldn't find ANY boxed mixes that were that size. SO... to compensate, I added additional flour to the amount called for in the recipe. For example, if your brownie mix is 17.2 oz, you need to add an additional 2.6 oz of flour. This worked perfectly! Also, be careful not to under- or over-bake... the tops need to be just dry. Since that original batch (which still tasted good... just weren't a good cookie), I've made these many times with varying types of brownie mixes and different mix-ins. They are so easy and always a hit.
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