Southern Buttermilk Biscuits from Scratch
Tall, flaky Southern buttermilk biscuits made with grated frozen butter and a simple folding method. Why they don’t rise and how to get layers that pull apart.
-
-
Old-Fashioned Chicken and Dumplings
Stovetop chicken and dumplings with flat, rolled dumplings simmered in a creamy broth. How to keep dumplings tender, not gummy, and when to lift the lid.
-
Classic Chicken Pot Pie with Flaky Biscuit Topping
Chicken pot pie with a creamy vegetable filling and fluffy buttermilk biscuits baked right on top. No pie crust to roll, and how to keep the biscuits from going soggy.
-
Grandma’s Slow Cooker Beef Chili
Slow cooker beef chili with two kinds of beans, browned beef and a balanced spice blend. Why you should brown the beef first and how to thicken a watery chili.
-
Crockpot Apple Crisp
Crockpot apple crisp with Honeycrisp apples and a buttery oat topping. The paper towel trick that keeps the topping from turning soggy in the slow cooker.
-
Grandma’s Moist Pumpkin Bread
Moist, spiced pumpkin bread made with oil, two sugars and a splash of orange juice. How to tell when the center is baked and why it tastes better on day two.
-
Sweet Potato Casserole with Pecan Topping
Southern sweet potato casserole with a smooth, lightly spiced filling and a crunchy brown sugar pecan streusel. Make-ahead steps for Thanksgiving.
-
Easy Pecan Pie Bars
Pecan pie bars with a buttery shortbread crust and a gooey brown sugar pecan filling. Easier than pie, and how to get clean slices every time.
-
Crockpot Chicken and Dumplings
Easy crockpot chicken and dumplings made with cream soups and refrigerated biscuit dough. How to keep the biscuit dumplings fluffy instead of gummy.
-
Creamy Crockpot Chicken Gnocchi Soup
Creamy crockpot chicken gnocchi soup with carrots, celery, spinach and Parmesan. When to add the gnocchi so they stay tender instead of turning to mush.
