My family has been making these Stuffing Balls for years and years. We love them as an appetizer, side dish, snack, or even a way to use up leftover stuffing the day after a holiday meal.

My granny always uses a base of cornbread and stuffing mix for the best flavor combination. Baked in the oven, they’re crunchy on the outside and so tender on the inside. It’s a fun, new way to enjoy stuffing in a handheld way and using only 10 ingredients. Serve alongside your holiday turkey or ham and your menu is complete!

why you’ll love this recipe

• Your favorite holiday side dish in an poppable form! These are the best way to serve stuffing. All the crunchy bits are on the outside with a super tender inside.
• Easy to make ahead of time. Shape and form the balls, then bake them in the oven before the party. This way all you have to do is warm and serve.
• Versatile for your holiday menu. Make it an appetizer, side, snack, or even reheat for lunch the next day. These Stuffing Balls always have a spot on the menu.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Cubed or crumbled cooked cornbread: Part of the “bread base” to the stuffing balls. Make the cornbread from scratch or use a box mix.
• Seasoned bread cubes or croutons: The second part of the “bread base”.
• Salted butter: You can also use unsalted butter, just add another pinch of salt.
• Yellow onion: Adds nice vegetable flavor.
• Diced celery: A key aromatic in stuffing.
• Turkey or chicken broth: Moistens the stuffing to make it a moldable consistency.
• Large egg: Binds the stuffing balls.
• Dried sage: The flavor of classic stuffing that makes it so warm in flavor.
• Flaky poultry seasoning: My favorite easy seasoning to add to make it even richer in herb flavor.

Tools You’ll Need

• Measuring Cups and Spoons
• Liquid Measuring Cups
• Mixing Bowl
• Cutting Board
• Chef’s Knife
• 13″x9″ Baking Dish
• Large Scoop

how to make stuffing balls

1. Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or nonstick spray.
2. In a large mixing bowl, combine the cornbread and seasoned bread, dried sage, poultry seasoning, salt, and pepper. Gently toss to combine.

3. In a skillet over medium heat, melt 4 tablespoons of the butter. Add onion and celery and sauté for 5–7 minutes, until softened and fragrant but not browned. Remove from the heat.

4. Add the sautéed onion and celery (along with any butter from the pan) to the bread mixture. Melt 4 more tablespoons of the butter and drizzle it over the mixture. Pour in broth and egg and gently stir to moisten.

5. Using a large cookie scoop (about 1/4-1/3 cup), scoop and place the mounds into the prepared baking dish.

6. Cover loosely with foil and bake for 25 minutes.
7. Carefully remove from the oven. Take off the foil. Melt the remaining butter and brush the tops.

8. Bake an additional 15–20 minutes, until the tops are golden and slightly crisp. Rest 5 minutes before serving.

expert tips

• Make sure there is enough broth to wet the stuffing mixture to be a moldable consistency, but don’t make it too wet or else the balls won’t be able to bind.
• Add meat if desired. You can cook sausage or ground or shredded chicken or turkey and let it cool to mix into the mixture if you want to add some protein.
• Make all of the stuffing balls the same size. Use a cookie scoop for ease, this will help the stuffing balls bake at the same rate.
• Cover the stuffing balls in the oven to start, then uncover to finish baking. The foil helps them cook through on the inside, and removing the foil helps to brown the tops.
• Add your favorite seasonings. I love dried sage and poultry seasoning, just like my granny used to make in our stuffing. You can add your family’s favorite seasonings too!

storage

Store any leftover stuffing balls in an airtight container in the fridge for up to 4 days. It’s best to reheat in the oven, toaster oven, or air fryer until re-crisped on the outside and warmed through.

You can also freeze the stuffing balls for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

Frequently Asked Questions

more easy holiday recipes

• Ham and Cheese Casserole
• Slow Cooker Velveeta Mac and Cheese
• Bacon-Wrapped Dates
• Crockpot Sweet Potato Casserole

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Stuffing Balls

These Stuffing Balls are your favorite holiday stuffing in a ball form. Make the stuffing from scratch, or use leftover stuffing, for a flavorful bite to enjoy all season long!

Course bread, Side Dish

Cuisine American

Keyword christmas, holiday, holidays, thanksgiving

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 18 servings

Calories 255kcal

Ingredients

• 4 cups cubed or crumbled cooked cornbread
• 2 cups seasoned bread cubes or croutons slightly crushed
• 10 tablespoons salted butter divided
• 1 cup diced yellow onion
• 1 cup diced celery
• 2 cups turkey or chicken broth
• 1 large egg lightly beaten
• 1/2 teaspoon dried sage
• 1/2 teaspoon flaky poultry seasoning
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper

Instructions

• Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or nonstick spray.
• In a large mixing bowl, combine the cornbread and seasoned bread, dried sage, poultry seasoning, salt, and pepper. Gently toss to combine.
• In a skillet over medium heat, melt 4 tablespoons of the butter. Add onion and celery and sauté for 5–7 minutes, until softened and fragrant but not browned. Remove from the heat.
• Add the sautéed onion and celery (along with any butter from the pan) to the bread mixture. Melt 4 more tablespoons of the butter and drizzle it over the mixture. Pour in broth and egg and gently stir to moisten.
• Using a large cookie scoop (about 1/4-1/3 cup), scoop and place the mounds into the prepared baking dish.
• Cover loosely with foil and bake for 25 minutes.
• Carefully remove from the oven. Take off the foil. Melt the remaining butter and brush the tops. Bake an additional 15–20 minutes, until the tops are golden and slightly crisp. Rest 5 minutes before serving.

Notes

Storage: 

Store any leftover stuffing balls in an airtight container in the fridge for up to 4 days. It’s best to reheat in the oven, toaster oven, or air fryer until re-crisped on the outside and warmed through.

You can also freeze the stuffing balls for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

Tips: 

• Make sure there is enough broth to wet the stuffing mixture to be a moldable consistency, but don’t make it too wet or else the balls won’t be able to bind.
• Add meat if desired. You can cook sausage or ground or shredded chicken or turkey and let it cool to mix into the mixture if you want to add some protein.
• Make all of the stuffing balls the same size. Use a cookie scoop for ease, this will help the stuffing balls bake at the same rate.
• Cover the stuffing balls in the oven to start, then uncover to finish baking. The foil helps them cook through on the inside, and removing the foil helps to brown the tops.
• Add your favorite seasonings. I love dried sage and poultry seasoning, just like my grandma used to make in our stuffing. You can add your family’s favorite seasonings too!

Nutrition

Calories: 255kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 469mg | Potassium: 131mg | Fiber: 2g | Sugar: 9g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Stuffing Balls appeared first on Dinner in 321.

Butter makes everything better, and these ultra buttery, fluffy, Butter Swim Biscuits can’t be beat. They’re literally baked in a pool of melted butter for biscuits with crisp golden edges and soft centers. Our favorite stress-free biscuit recipe, Butter Swim Biscuits don’t require a rolling pin or biscuit cutter. Simply mix, pour, bake and enjoy.

Buttery and crisp on the outside, yet soft and tender on the inside, Butter Swim Biscuits are made with simple pantry ingredients that lend big flavor. And they’re so easy, anyone can make this beginner-friendly recipe. We like to serve them for breakfast or brunch, holidays, or an easy side dish with dinner that everyone loves.

If you like biscuits for breakfast, be sure to try our Easy Buttermilk Drop Biscuits and these Layered Cinnamon Sugar Biscuits, too.

Why You’ll Love This Recipe

• Easy one-bowl biscuit recipe. With just a handful of ingredients that get mixed together in one bowl, this recipe doesn’t get much easier. They’re no-fuss and foolproof each time.
• No kneading or cutting dough. These biscuits are uncomplicated, simple, and stress-free. No extra steps in this method.
• Crispy buttery edges with soft, tender centers. Perfectly crisp and golden on the outside and soft on the inside, these have the ultimate texture you crave in a biscuit.
• Ready in under 40 minutes. With a super simple method and quick bake time, these biscuits come together fast. Serve them to a hungry group in no time at all.

What are Butter Swim Biscuits?

Butter Swim Biscuits are ultra-rich, Southern-style buttermilk biscuits that literally get baked in butter. They’re easy to make in just one bowl, then the biscuits “swim” in melted butter while baking. This method creates a super rich flavor and texture. The biscuits have crisp, almost fried edges on the outside and are soft and tender on the inside.

Unlike traditional biscuits that are rolled out and cut into rounds with layers of butter incorporated into the dough to help them rise, Butter Swim Biscuits are simpler to make with a pourable batter that gets spread right into a pool of melted butter, then baked. The result is simply irresistible!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Salted Butter: Rich and flavorful, melted butter is the star of the show here.
• All-Purpose Flour: The dense, soft base for the biscuit dough.
• Baking Powder: To help the batter rise just right.
• Salt: Just a pinch.
• Buttermilk: Tangy and rich, for flavor and texture.

Tools You’ll Need

• 9″x9″ Baking Dish or 3 Quart Baking Dish
• Mixing Bowl
• Liquid Measuring Cup
• Measuring Cups and Spoons

how To make butter swim biscuits

1. Preheat oven to 450°F.
2. Pour melted butter into a 9×9-inch (or 3-quart) baking dish.

3. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.

4. Stir in buttermilk until just combined (do not overwork).

5. Spread dough over the melted butter in the pan.

6. Score the dough into 8-12 squares before baking.
7. Bake for 25-30 minutes or until golden brown. 

Expert Tips

• Don’t over-mix the dough. Resist the urge to stir and stir. Mix the dough until it’s just combined, then leave it alone. This will give the biscuits the best soft and tender texture.
• Use fresh baking powder for the best rise. Be sure to check the expiration date! The fresher, the better, so the biscuits rise correctly for the best texture.
• Use a buttermilk substitute. If you’re fresh out, add 2 tablespoons of lemon juice or white vinegar to 2 cups of whole milk. It’ll slightly curdle and thicken to give the biscuit batter a similar taste and texture.
• Score the dough. Use a sharp knife to cut the unbaked dough into a grid. Cut straight down to the bottom of the pan so the butter can seep through to each edge for crispy pull-apart biscuits.
• Let biscuits rest before serving: Once they come out of the oven let them sit for a few minutes to fully absorb the butter so it evenly distributes in the crumb. This gives the biscuits that melt-in-your-mouth texture and flavor.
• Bake in a metal or glass baking dish for best results. These conduct the best heat and distribute heat evenly for the best overall texture in the biscuits.

Variations

• Cheddar butter swim biscuits. Add freshly grated sharp cheddar cheese to the dough for a cheesy twist.
• Garlic herb biscuits. Mix in fresh chopped herbs and minced garlic into the melted butter.
• Honey butter biscuits. Top the unbaked dough with a drizzle of honey before or after baking for a sweet twist.
• Jalapeño cheddar version. Add in finely chopped jalapeños and cheddar cheese for a classic flavor combination and some heat.
• Everything bagel seasoning topping. Sprinkle your favorite store-bought spice mix over the dough before baking for a savory, crunchy topping.

What To Serve with butter swim biscuits

Butter Swim Biscuits are delicious on their own, and they’re great as a part of a larger spread, too. Here are our favorite ways to enjoy them, and tasty ideas to serve them with.

• As a breakfast sandwich
• Alongside eggs and bacon
• With sausage gravy
• With jams, preserves and honey or hot honey
• For chicken pot pie
• With fried chicken or chicken fried steak

storage

Store leftover cooled biscuits in an airtight container or wrapped in foil at room temperature for 1-2 days. If you won’t eat them by then, store the same way in the fridge for up to 5 days. Reheat in the oven at 350° for 10 minutes until warmed through.

Freeze leftover biscuits wrapped in foil or in an airtight container for up to 3 months. Thaw in the fridge or on the counter before reheating in the oven until warm and crisped.

Make these biscuits in advance to save time. Prep the dough and store it unbaked in the fridge overnight, then bring to room temperature before baking the next day. You can also fully bake and cool the biscuits, then serve at a later time. But we suggest eating them fresh for the best flavor and texture.

Frequently asked questions

More Southern Baked goods

• Southern Biscuits and Sausage Gravy
• Homemade Pimento Cheese
• Chicken Fried Steak
• Southern Cornbread Dressing

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Butter Swim Biscuits

These Butter Swim Biscuits are rich, delicious, and made with just 5 ingredients. They're the ultimate foolproof, no-fuss biscuit recipe for any occasion.

Course bread, Breakfast

Cuisine American

Keyword bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 282kcal

Ingredients

• 1/2 cup salted butter melted
• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 2 cups buttermilk

Instructions

• Preheat oven to 450°F.
• Pour melted butter into a 9×9-inch (or 3-quart) baking dish.
• In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
• Stir in buttermilk until just combined (do not overwork).
• Spread dough over the melted butter in the pan.
• Score the dough into 8-12 squares before baking.
• Bake for 25-30 minutes or until golden brown. 

Notes

Storage:

• Store leftover biscuits in an airtight container or wrapped in foil at room temperature for 1-2 days, or in the fridge for up to 5 days. Reheat in the oven at 350° for 10 minutes until warmed through.
• Freeze leftovers wrapped in foil or in an airtight container for up to 3 months. Thaw in the fridge or on the counter before reheating in the oven until warm and crisped.
• Make these biscuits in advance — prep dough and store it unbaked in the fridge overnight, then bring to room temperature before baking the next day. You can also fully bake and cool the biscuits, then serve at a later time.

Tips

• Don’t overmix the dough. Resist the urge to stir and stir. Mix the dough until it’s just combined, then leave it alone. This will give the biscuits the best soft and tender texture.
• Use fresh baking powder for the best rise. Be sure to check the expiration date! The fresher, the better, so the biscuits rise correctly for the best texture.
• Use a buttermilk substitute. If you’re fresh out, add 2 tablespoons of lemon juice or white vinegar to 2 cups of whole milk. It’ll slightly curdle and thicken to give the biscuit batter a similar taste and texture.
• Score the dough. Use a sharp knife to cut the unbaked dough into a grid. Cut straight down to the bottom of the pan so the butter can seep through to each edge for crispy pull-apart biscuits.
• Let biscuits rest before serving: Once they come out of the oven let them sit for a few minutes to fully absorb the butter so it evenly distributes in the crumb. This gives the biscuits that melt-in-your-mouth texture and flavor.
• Bake in a metal or glass baking dish for best results. These conduct the best heat and distribute heat evenly for the best overall texture in the biscuits..

Nutrition

Calories: 282kcal | Carbohydrates: 33g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 948mg | Potassium: 127mg | Fiber: 1g | Sugar: 3g | Vitamin A: 454IU | Calcium: 196mg | Iron: 2mg

The post Butter Swim Biscuits appeared first on Dinner in 321.

When you’re craving homemade cinnamon rolls but can’t make them from scratch, these Hawaiian Roll Cinnamon Rolls are a delicious shortcut solution. Quick and easy to make, this recipe uses sweet Hawaiian rolls as the base for a simply irresistible cinnamon roll with a fluffy texture and rich cinnamon sugar filling that will be ready to enjoy in under an hour.

Perfectly sweet, gooey, and buttery, these Hawaiian Roll Cinnamon Rolls are downright decadent and fool-proof, making them great for holiday mornings, brunches or weekend breakfasts. We can guarantee they’re sure to become one of your family favorites, too.

If you like these rolls, be sure to try some of our other sweet breakfast ideas like this Cranberry Orange Monkey Bread and our Apple Crescent Rolls.

Why You’ll Love This Recipe

• Quick and easy shortcut recipe that’s ready in under an hour. These rolls have all of the flavor and texture you crave from classic cinnamon rolls, but this easy method cuts down prep time by hours compared to a homemade dough!
• Soft and fluffy texture. Perfectly sweet and pillowy, Hawaiian rolls give these cinnamon rolls the ultimate texture.
• Perfect for holidays and brunch gatherings. A batch of these easy, yet elevated rolls is a great, special addition to any breakfast or brunch spread when entertaining.
• Great make-ahead breakfast option. Easy to prep in advance and have at the ready, these cinnamon rolls are the perfect time-saving breakfast.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• King’s Hawaiian Rolls: Sweet, soft and buttery, these are the perfect pillowy base.
• Salted Butter: For the extra rich and decadent spread for the rolls.
• Cinnadust: Sweet and aromatic, for that signature cinnamon roll taste.
• Brown Sugar: For sweetness and a depth of flavor.
• Cinnamon: Warm and slightly sweet, for even more spiced flavor.
• Cream Cheese: Rich and tangy, soften this ahead of time.
• Heavy Whipping Cream: To make the icing extra indulgent.
• Vanilla Extract or Paste: Use the real, pure version. It’s worth it!
• Powdered Sugar: To sweeten the icing.

Tools You’ll Need

• Baking Dish
• Measuring Cups and Spoons
• Hand Mixer 
• Rubber Spatula
• Mixing Bowls
• Bread Knife 
• Cutting Board
• Cinnadust

How To Make Hawaiian Roll Cinnamon Rolls

1. Preheat oven to 350°F. Cut Hawaiian sweet rolls in half horizontally, keeping the entire slab intact.

2. Melt 2 tablespoons of the butter in a 13×9-inch baking pan.
3. Coat both sides of the top half in the butter and place on a cutting board. Coat the bottom half in the remaining butter and leave inside the dish bottom side down. Sprinkle with 1 tablespoon of the Cinnadust.

4. In a small bowl, mix together brown sugar, cinnamon, and butter until fully combined.

5. Spread 3/4 of the cinnamon butter mixture evenly over the bottom half of the rolls.

6. Sprinkle the remaining Cinnadust on both sides of the top half of the rolls. Place on top of the filling. Spread the remaining cinnamon butter over the top.

7. Bake uncovered 20 minutes, or until warmed through and lightly golden. Remove from the oven and let sit for 5-10 minutes before icing.
8. In a bowl, beat cream cheese, heavy whipping cream, vanilla, and powdered sugar until smooth and creamy.

9. Spread the icing over the warm rolls. Serve immediately.

Expert Tips

• Do not overbake to keep the rolls soft. Only bake the rolls until cooked through for the best texture. The tops should be golden and the edges should pull away from the side of the pan. Over-baking can lead to hard, dried out rolls.
• Use softened butter. Be sure to bring it to room temperature and soften before using for easy spreading.
• Serve warm. These are best straight from the oven while they’re warm and soft for the gooiest texture.
• Add extra icing. For an even more indulgent touch, add an extra swipe of icing, or serve more on the side, especially if serving for a special brunch.
• Prep ahead for ease. Assemble the cinnamon rolls the night before for easy mornings. Bring them to room temperature before baking off, then top with icing right before serving.

Variations

Here are some fun twists on this recipe that we’ve made in the past depending on the season:

• Maple pecan cinnamon rolls. Add a drizzle of maple syrup and chopped, toasted pecans.
• Pumpkin spice version. Warm and spiced, make this delicious seasonal spin using pumpkin pie spice and pumpkin puree in the butter spread and icing.
• Orange cream cheese glaze. Give the rolls a hint of citrus with fresh orange zest and juice.
• Chocolate chip cinnamon rolls. Make these extra indulgent by sprinkling in milk, dark, or semi-sweet chocolate chips.
• Holiday cranberry cinnamon rolls. Give the rolls a festive, holiday flavor profile with chopped cranberries or cranberry sauce in the buttery spread.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 5 days. Rewarm in the microwave for 20 seconds before serving.

You can freeze these cinnamon rolls. Wrap them tightly in plastic wrap or store in a zip top bag in the freezer for up to 2 months. This will keep their soft texture. Thaw in the fridge overnight and rewarm in the microwave.

Prep and fully assemble the rolls up to 12-24 hours in advance, then cover and store in the fridge until you’re ready to bake. Top with icing once they’re out of the oven and serve warm.

Frequently Asked Questions

More Easy Breakfast Bakes

• Grits and Sausage Casserole
• Baked Chocolate Oatmeal
• Best Spinach and Bacon Quiche
• Croissant Breakfast Casserole

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King’s Hawaiian Cinnamon Rolls

These Hawaiian Roll Cinnamon Rolls are soft, buttery and incredible easy to make for the ultimate shortcut breakfast treat your family and friends will love. Regular cinnamon rolls take hours, but this quick version will be ready in less than an hour!

Course bread, Breakfast

Cuisine American

Keyword bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 304kcal

Ingredients

• 12 ounce package King's Hawaiian Rolls
• 10 tablespoons softened salted butter divided
• 3 tablespoons Cinnadust divided (see note for homemade)
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 4 ounces softened cream cheese
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract or paste
• 1 1/2 cups powdered sugar

Instructions

• Preheat oven to 350°F. Cut Hawaiian sweet rolls in half horizontally, keeping the entire slab intact.
• Melt 2 tablespoons of the butter in a 13×9-inch baking pan.
• Coat both sides of the top half in the butter and place on a cutting board. Coat the bottom half in the remaining butter and leave inside the dish bottom side down. Sprinkle with 1 tablespoon of the Cinnadust.
• In a small bowl, mix together brown sugar, cinnamon, and butter until fully combined.
• Spread 3/4 of the cinnamon butter mixture evenly over the bottom half of the rolls.
• Sprinkle the remaining Cinnadust on both sides of the top half of the rolls. Place on top of the filling. Spread the remaining cinnamon butter over the top.
• Bake uncovered 20 minutes, or until warmed through and lightly golden. Remove from the oven and let sit for 5-10 minutes before icing.
• In a bowl, beat cream cheese, heavy whipping cream, vanilla, and powdered sugar until smooth and creamy.
• Spread the icing over the warm rolls. Serve immediately.

Notes

Storage:

• Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. Rewarm in the microwave for 20 seconds before serving.
• Freeze leftovers: wrap them tightly in plastic wrap or store in a zip top bag in the freezer for up to 2 months. This will keep their soft texture. Thaw in the fridge overnight and rewarm in the microwave.
• Make these ahead: Prep and assemble the rolls up to 12-24 hours in advance, then cover and store in the fridge until ready to bake. Top with icing once they’re out of the oven and serve warm.

Homemade Cinnadust:

• Combine 2 tablespoons granulated sugar, 1 tablespoon packed brown sugar, 2 teaspoons ground cinnamon, Pinch of salt 

Nutrition

Calories: 304kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 198mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 28g | Vitamin A: 418IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 0.1mg

The post Hawaiian Roll Cinnamon Rolls appeared first on Dinner in 321.

If you’ve never had Hot Water Cornbread, it’s something you should definitely give a try! This is a classic Southern recipe that my family always made growing up in Kentucky. It’s different than the baked cornbread that most folks make several times a year. Instead the batter is pan-fried until golden brown for a delicious crust and fluffy interior.

What I love about making this hot water cornbread besides the nostalgia from the recipe, is that it uses ingredients I always have at home. In about 5 minutes the batter is made and ready to fry. Served with my hearty Slow Cooker Pork Roast, Soup Beans, or Brisket Chili, it completes almost any meal.

Why You’ll Love this Recipe

• 4 ingredient cornbread. It’s so easy to make cornbread from scratch with just a couple of pantry ingredients.
• An easy stovetop cornbread that’s different than the classic. It gives it a golden brown crust and great texture.
• Perfect side dish for so many entrees and main courses. Serve it all year round with different proteins. It’s easy to transport to parties and potlucks too.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• White or yellow cornmeal: The cornmeal base for the cornbread.
• Baking powder: Helps the cornbread to rise and be light and tender in texture.
• Salt: Always season your baked goods.
• Boiling water: The best for tender texture with the cornbread. The amount depends on the grind of cornmeal used.
• Oil for frying (vegetable or canola oil) or bacon grease: There are several options for cooking fat for cornbread.

Tools You’ll Need

• 12-inch Cast Iron Skillet or 9-inch Cast Iron Skillet
• Measuring Cups and Spoons
• Mixing Bowls

How to Make Hot Water Cornbread

1. Add about 1/2 inch of oil to a skillet (cast iron is best) and heat over medium-high until hot. Heat about 350° or until it’s glistening but not smoking.
2. In a bowl, add cornmeal. Remove 1 tablespoon.
3. To the cornmeal, add baking powder and salt. Whisk together.

4. Carefully pour in boiling water a little at a time, stirring until it’s slightly thicker than pancake batter.

5. Scoop or spoon about 3-4 tablespoons of the mixture into the hot oil. Fry for 3–4 minutes per side, or until golden brown and crispy.

6. Work in batches and add more oil or grease between additions if needed.
7. Remove and place on paper towels to drain excess oil. Serve warm.

Expert Tips

• Make sure your oil is hot enough to fry the cornbread correctly. You want it to be golden brown on both sides for a delicious texture.
• Use a scoop or measuring cup to make equal-sized cornbread patties. This way they fry up in the same amount of time and don’t overcook.
• Always drain well on paper towels or a wire rack. This will help them from becoming greasy right after they are fried.
• Add in seasonings or mix-ins for fun flavors. You can easily add herbs, spices, cheeses, and more to customize the hot water cornbread to your liking.
• With this recipe we are making self-rising cornmeal from scratch, but you can easily buy it from the store as well. The mixture is cornmeal, baking powder, and salt – sometimes all-purpose flour is added too.

Storage

Store any leftover hot water cornbread in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through for a couple of minutes.

You can also freeze the patties for up to 2 months, thaw before reheating in the oven or microwave.

Make a bunch of hot water cornbread in advance and keep in a 200ºF oven for a few hours until you are ready to serve.

Frequently Asked Questions

more Easy Cornbread Recipes

• Southern Cornbread Recipe
• Pimento Cheese Cornbread
• Chicken Cornbread Casserole
• Crockpot Cornbread Pudding

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Hot Water Cornbread

This Hot Water Cornbread is a 4-ingredient Southern recipe that's different than the classic cake-like cornbread. The simple batter is mixed and then fried on the stovetop into patties rather than baked in the oven.

Course bread

Cuisine American

Keyword bread

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 Servings

Ingredients

• 1 cup white or yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1-2 cups boiling water the amount depends on the grind of cornmeal used
• oil for frying vegetable or canola oil or bacon grease

Instructions

• Add about 1/2 inch of oil to a skillet (cast iron is best) and heat over medium-high until hot. Heat about 350° or until it's glistening but not smoking.
• To a bowl, add cornmeal. Remove and discard 1 tablespoon of it.
• To the cornmeal, add baking powder and salt. Whisk together.
• Carefully pour in boiling water a little at a time, stirring until it's slightly thicker than pancake batter.
• Scoop or spoon about 3-4 tablespoons of the mixture into the hot oil. Fry for 3–4 minutes per side, or until golden brown and crispy.
• Work in batches and add more oil or grease between additions if needed.
• Remove and place on paper towels to drain excess oil. Serve warm.

Video

Notes

For every 1 cup of self-rising cornmeal:

1. Start with 1 cup of finely ground plain cornmeal in a bowl.
2. Remove 1 tablespoon of the cornmeal and return it to the bag.
3. To the bowl add 1 tablespoon baking powder and 1/2 teaspoon salt.
4. Mix together thoroughly, and there you have it!

Storage: 

Store any leftover hot water cornbread in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through for a couple of minutes.

You can also freeze the patties for up to 2 months, thaw before reheating in the oven or microwave.

Make a bunch of hot water cornbread in advance and keep in a 200ºF oven for a few hours until you are ready to serve.

Tips: 

• Make sure your oil is hot enough to fry the cornbread correctly. You want it to be golden brown on both sides for a delicious texture.
• Use a scoop or measuring cup to make equal-sized cornbread patties. This way they fry up in the same amount of time and don’t overcook.
• Always drain well on paper towels or a wire rack. This will help them from becoming greasy right after they are fried.
• Add in seasonings or mix-ins for fun flavors. You can easily add herbs, spices, cheeses, and more to customize the hot water cornbread to your liking.

The post Hot Water Cornbread appeared first on Dinner in 321.

If you know me, you know I love my biscuits, and am pretty famous for them too. I have all sorts of viral biscuit recipes on my site, but these Lard Biscuits are by far the easiest. Rather than butter in the dough, it’s vegetable shortening, which still gives them the most tender bite and melt-in-your-mouth texture.

With just a single bowl, these are quick to whip up any morning of the week and everyone’s favorite when entertaining too. Serve them with Sausage Quiche or Overnight Breakfast Casserole for a delicious spread.

why you’ll love this recipe

• Pantry staple ingredients. I always have these 4 ingredients in my kitchen so I can make biscuits at a moment’s notice!
• Versatile for any meal. Biscuits always have a spot at our table on any menu.
• Impress your family and friends. Homemade biscuits are always so much more delicious than store-bought. These will definitely be a recipe on repeat.

ingredients

Scroll down for recipe amounts and instructions in the recipe card. 

• Self-rising flour: Already has the leavener in it. If you need to make your own, combine 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon of salt.
• Lard or vegetable shortening: Pop this into the freezer for 10 minutes before adding to the biscuit mix.
• Chilled buttermilk: Shake the buttermilk well before using.
• Salted butter: Melted butter to brush on top for extra rich flavor.

Tools You’ll Need 

• 9″x9″ Baking Dish or 9″ Cast Iron Skillet
• Mixing Bowl
• Liquid Measuring Cup
• Biscuit Cutter
• Rolling Pin

how to make lard biscuits

1. Preheat oven to 475ºF. 
2. Using a pastry cutter or 2 forks, cut lard or shortening in the flour until the fat is dispersed evenly, about the size of peas.

3. Make a well in the center of mixture, add buttermilk and stir 8-10 times, the dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.

4. Sprinkle flour on top of the dough. Create layers by either the “Pat and Fold” or “Pat and Stack” method. Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

5. Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 11-14 minutes or until lightly browned.

6. Brush with melted butter and serve.

expert tips

• Be sure your buttermilk is very cold. This helps the biscuit dough bind together and become the right consistency to get those perfectly flaky layers.
• Don’t over-mix the biscuit dough. If you do, you’ll end up with tough biscuits.
• To make the signature biscuit layers, make sure you “pat and stack”. You’ll want to do this a few times to create those stackable layers everyone loves in a biscuit.
• If you want a crispy bottom, bake the biscuits in a preheated cast iron skillet.
• If your biscuit dough becomes too warm when you are stacking and cutting, place it back into the fridge for 10 minutes before baking.

What Is Self-Rising Flour? 

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called “self-rising” because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don’t have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

storage

Store any leftover lard biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw on the counter overnight.

You can easily make the biscuit dough in advance as well and cut the biscuits out. Keep them covered in the fridge before baking. If you want to freeze raw biscuit dough, that’s a great idea too. Just bake from frozen and keep an eye on the biscuits, they will need a few more minutes in the oven.

Frequently Asked Questions

More Delicious Biscuit Recipes

• Bacon Cheddar Biscuits
• Bojangles Blueberry Biscuits (copycat)
• Whipping Cream Biscuits
• Cinnamon Sugar Biscuits

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Lard Biscuits (4 ingredients)

These Lard Biscuits are the easiest 4 ingredient biscuit recipe that comes together in 20 minutes before baking. If you've never made biscuits before, give this recipe a try, it's super simple and makes the tastiest and flakiest biscuits for breakfast, lunch, or dinner.

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 335kcal

Ingredients

Biscuits

• 2 1/2 cups self-rising flour
• 3/4 cup lard or vegetable shortening
• 1 cup chilled buttermilk well-shaken
• 1-2 tablespoons salted butter melted

Instructions

• Preheat oven to 475ºF. 
• Using a pastry cutter or 2 forks, cut lard or shortening in the flour until the fat is dispersed evenly, about the size of peas.
• Make a well in the center of mixture, add buttermilk and stir 8-10 times, the dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.
• Sprinkle flour on top of the dough. Create layers by either the “Pat and Fold” or “Pat and Stack” method.

  Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 

  Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed. 
• Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet. Bake at 475ºF for 11-14 minutes or until lightly browned.
• Brush with melted butter and serve.

Notes

Expert Tips

• Be sure your buttermilk is very cold. This helps the biscuit dough bind together and become the right consistency to get those perfectly flaky layers.
• Don’t over-mix the biscuit dough. If you do, you’ll end up with tough biscuits.
• To make the signature biscuit layers, make sure you “pat and stack”. You’ll want to do this a few times to create those stackable layers everyone loves in a biscuit.
• If you want a crispy bottom, bake the biscuits in a preheated cast iron skillet.
• If your biscuit dough becomes too warm when you are stacking and cutting, place it back into the fridge for 10 minutes before baking.

Storage

Store any leftover lard biscuits in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and thaw on the counter overnight.

You can easily make the biscuit dough in advance as well and cut the biscuits out. Keep them covered in the fridge before baking. If you want to freeze raw biscuit dough, that’s a great idea too. Just bake from frozen and keep an eye on the biscuits, they will need a few more minutes in the oven.

Nutrition

Calories: 335kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 0.4mg

The post Lard Biscuits appeared first on Dinner in 321.

If you love hearty, comforting breakfasts, these sausage biscuit muffins are about to become a new go-to. They combine fluffy eggs, savory breakfast sausage, and sharp cheddar cheese with the bold flavor of Cheddar Bay biscuits, all baked into perfectly portioned muffins. They’re easy to make, super satisfying, and perfect for feeding a crowd.

Using Red Lobster® Cheddar Bay Biscuit Mix makes this recipe incredibly simple while delivering that signature cheesy, garlicky flavor everyone loves. Instead of making biscuits from scratch, the mix does the heavy lifting, giving you consistent, delicious results every time. Paired with a creamy homemade gravy, these muffins feel like a full Southern-style breakfast in one bite.

Why You’ll Love These Sausage Biscuit Muffins

• Loaded with Cheddar Bay flavor in every bite.
• High-protein and filling—perfect for breakfast or brunch.
• Quick and easy to make with simple ingredients.
• Perfect for meal prep or feeding a crowd.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

For the Muffins

• Breakfast sausage – Adds savory, hearty flavor and protein
• Eggs – Bind everything together and create a fluffy texture
• Sharp cheddar cheese – Brings bold, cheesy richness
• Red Lobster® Cheddar Bay Biscuit Mix – The star ingredient that adds structure and signature flavor
• Seasoning packet (from the mix) – Infuses that classic buttery garlic taste

For the Gravy

• Sausage drippings + butter or neutral oil – Create a rich, flavorful base for the gravy
• Red Lobster® Cheddar Bay Biscuit Mix – Thickens the gravy while adding extra flavor
• Milk – Makes the gravy smooth, creamy, and pourable

How to Make Red Lobster Sausage Biscuit Muffins

1. Cook and crumble the breakfast sausage in a skillet until browned and fully cooked. Transfer to a paper towel–lined plate, reserving the drippings.

2. Heat a large skillet over medium heat. Cook and crumble the breakfast sausage until browned and fully cooked. Transfer sausage to a paper towel–lined plate, reserving the drippings in the skillet.
3. Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
4. In a large bowl, whisk the eggs until smooth. Stir in the cheddar cheese and cooked sausage.

5. Add 1 ¼ cups of the Cheddar Bay Biscuit Mix and half of the seasoning packet included in the box until well combined.

6. Scoop or spoon the mixture into the muffin pan, filling each cup about ¾ full. 

7. Bake 15–18 minutes, or until set in the center and lightly golden. Run a knife around the edges to loosen and transfer muffins to a serving plate.
8. For the gravy, return the skillet with the sausage drippings to the stove and add neutral oil as needed to equal ¼ cup total grease. Heat over medium-high. Whisk in ¼ cup Cheddar Bay Biscuit Mix and cook for 1 minute. 

9. Slowly whisk in the milk and cook 4–6 minutes, stirring frequently, until thick and creamy.

10. Serve the muffins warm with the gravy on the side for dipping or spooning over the top.

Expert Tips

• You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the cheese and sausage muffin. Add extra cheese or cream cheese if your sausage choice is lean.
• Don’t overfill the muffin cups to prevent spilling while baking.
• Use freshly shredded cheese for the best melt and texture.
• Reserve those sausage drippings. They add so much flavor to the gravy.
• Whisk constantly when making gravy to keep it smooth.
• Serve warm for the best flavor and texture!

Storage Instructions

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast or snack. Store gravy separately in the refrigerator for up to 3 days. Reheat gravy on the stovetop or microwave, adding a splash of milk if needed

Muffins can be frozen for up to 2 months. Thaw and reheat before serving.

Frequently Asked Questions

Print

Red Lobster® Biscuit Muffins

These Red Lobster Sausage Biscuit Muffins are savory, cheesy, and packed with flavor in every bite. Made with Red Lobster® Cheddar Bay Biscuit Mix, they bring that iconic buttery, garlicky goodness into an easy, protein-packed breakfast or brunch option.

Course Breakfast

Cuisine American

Keyword pork

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 242kcal

Ingredients

Muffins

• 1 pound breakfast sausage
• 4 large eggs
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/4 cups Red Lobster® Cheddar Bay Biscuit Mix

Gravy

• 2-3 tablespoons butter or neutral oil
• 1/4 cup Red Lobster® Cheddar Bay Biscuit Mix
• 2-2 1/2 cups milk

Instructions

• Heat a large skillet over medium heat. Cook and crumble the breakfast sausage until browned and fully cooked. Transfer sausage to a paper towel–lined plate, reserving the drippings in the skillet.
• Preheat oven to 375°F and lightly grease a 12-cup muffin pan.
• In a large bowl, whisk the eggs until smooth. Stir in the cheddar cheese, cooked sausage, 1 ¼ cups of the Cheddar Bay Biscuit Mix, and half of the seasoning packet included in the box until well combined.
• Scoop or spoon the mixture into the muffin pan, filling each cup about ¾ full.
• Bake 15–18 minutes, or until set in the center and lightly golden. Run a knife around the edges to loosen and transfer muffins to a serving plate.
• For the gravy, return the skillet with the sausage drippings to the stove and add neutral oil as needed to equal ¼ cup total grease. Heat over medium-high. Whisk in ¼ cup Cheddar Bay Biscuit Mix and cook for 1 minute.
• Slowly whisk in the milk and cook 4–6 minutes, stirring frequently, until thick and creamy.
• Serve the muffins warm with the gravy on the side for dipping or spooning over the top.

Notes

Tips

• You can use various types of sausage, such as pork, turkey, or even a vegetarian sausage substitute, depending on your dietary preferences. The fat content will impact the moisture content of the cheese and sausage muffin. Add extra cheese or cream cheese if your sausage choice is lean.
• Don’t overfill the muffin cups to prevent spilling while baking.
• Use freshly shredded cheese for the best melt and texture.
• Reserve those sausage drippings. They add so much flavor to the gravy.
• Whisk constantly when making gravy to keep it smooth.
• Serve warm for the best flavor and texture!

Storage

Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick breakfast or snack. Store gravy separately in the refrigerator for up to 3 days. Reheat gravy on the stovetop or microwave, adding a splash of milk if needed

Muffins can be frozen for up to 2 months. Thaw and reheat before serving.

Nutrition

Calories: 242kcal | Carbohydrates: 13g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 553mg | Potassium: 243mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 1mg

The post Red Lobster Sausage Biscuit Muffins appeared first on Dinner in 321.

If you love cozy, old-fashioned desserts, this carrot cake loaf is going to be right up your alley. It bakes up incredibly moist thanks to freshly shredded carrots and has just the right balance of warm spices like cinnamon, nutmeg, and ginger. It’s simple enough for everyday baking but special enough to serve for brunch, holidays, or spring gatherings.

What makes this version extra special is the use of Truvia Sweet Complete Granulated and Brown Sweeteners. These sweeteners measure cup-for-cup like sugar but contain fewer calories, making it easy to lighten up baked goods without sacrificing taste or texture. The result? A perfectly sweet, tender loaf with that classic carrot cake flavor you crave.

Why You’ll Love This Carrot Cake Loaf

•  Perfectly moist texture thanks to fresh carrots and melted butter
•  Classic carrot cake flavor with warm, cozy spices
•  Lower sugar swap using Truvia Sweet Complete Sweeteners
•  Great for any occasion, breakfast, dessert, or afternoon coffee!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

For the Cake

• Eggs (room temperature) – Help bind the batter and create structure
• Salted butter (melted) – Adds richness and keeps the loaf moist
• Truvia Sweet Complete Granulated Sweetener – Provides sweetness with fewer calories while maintaining texture
• Truvia Sweet Complete Brown Sweetener – Adds a subtle molasses flavor for that classic carrot cake depth
• Vanilla extract – Enhances all the warm flavors in the loaf
• All-purpose flour – Gives the loaf structure and stability
• Ground cinnamon, nutmeg and ginger – Adds warmth and signature carrot cake flavor
• Baking powder – Helps the loaf rise
• Baking soda – Works with the ingredients for a tender crumb
• Salt – Balances sweetness and enhances flavor
• Shredded carrots – The star ingredient for moisture and natural sweetness
• Chopped walnuts – Add crunch and texture

For the Frosting

• Cream cheese (softened) – Creates a rich, tangy base
• Truvia Sweet Complete Granulated Sweetener – Sweetens the frosting smoothly
• Salted butter (room temperature) – Adds creaminess and structure
• Pinch of salt – Balances the sweetness

Garnish

• Walnuts & shredded carrots – For a beautiful, bakery-style finish

Expert Tips

• ✔️ Use freshly grated carrots for the best moisture and texture
• ✔️ Don’t overmix the batter—this keeps the loaf soft and tender
• ✔️ Score the top before baking for that beautiful bakery-style crack
• ✔️ Let the loaf cool completely before frosting to prevent melting
• ✔️ Room temperature ingredients matter for smooth batter and frosting

Storage

Store it in an airtight container in the refrigerator for up to 4–5 days.

Frequently Asked Questions

This post was created in partnership with Truvia. All thoughts and opinions are 100% my own.

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Carrot Cake Loaf

This carrot cake loaf is soft, perfectly spiced, and topped with a creamy frosting that makes every slice feel like a treat.

Course bread, Dessert

Cuisine American

Keyword bread, easter

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Ingredients

For the Loaf

• 2 large eggs
• 3/4 cup salted butter
• 1/2 cup Truvia Sweet Complete Granulated Sweetener
• 1/2 cup Truvia Sweet Complete Granulated Brown Sweetener
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts

For the Frosting

• 8 ounces cream cheese softened
• 1/4 cup Truvia Sweet Complete Granulated Sweetener
• 1 tablespoon salted butter room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

• Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick baking spray or line with parchment paper.
• In a large bowl, whisk together eggs, melted butter, Truvia Sweet Complete Granulated Sweetener , Truvia Sweet Complete Brown Sweetener , and vanilla until combined well.
• In another bowl, whisk together all-purpose flour, cinnamon, ginger, baking powder, baking soda, and salt.
• Gradually mix in the dry ingredients to the wet, just until incorporated. Fold in grated carrots and chopped walnuts.
• Pour the batter into the prepared loaf pan and spread evenly. Using a knife, make a shallow cut lengthwise down the center of the batter, about ½ inch deep.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• To make the frosting, beat cream cheese, Truvia Sweet Complete Granulated Sweetener, salted butter, salt, and butter on low speed until smooth.
• Spread the frosting over the loaf and finish with extra chopped walnuts.

The post Carrot Cake Loaf appeared first on Dinner in 321.

I couldn’t wait to share this Cheesy Pull-Apart Bread with y’all! I experimented in the kitchen with this recipe for a few weeks and it’s really the most impressive appetizer that’s insanely delicious too! In just 15 minutes, you can have this cheesy monkey bread ready to bake for any gathering.

Now the only special thing you need to make this recipe is a Bundt Pan. I promise it’s so worth it for the presentation (and they’re easy to order online). By making it in this pan, I can put the dip in the center for a show-stopping look on the table. Serve with my Pizza Crescent Rolls or Cheese and Sausage Dip for the best spread.

Why You’ll Love this Recipe

• 8-ingredient recipe. Yes that’s it, and most of the ingredients you probably already have in your kitchen at home.
• No-fuss appetizer for the beginner cook. If you are trying to figure out what to make, then this is your recipe. It’s foolproof and will win over any crowd.
• Three cheeses for the best flavor. I used a total of 3 cheeses to make this the ultimate cheesy bread! You can even customize them to your preference if you’d like.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Refrigerated biscuit dough: The base to the pull-apart bread for flaky layers.
• Salted butter: Adds all the richness we love in a garlic cheesy bread.
• Garlic cloves: Gives that kiss of classic garlic flavor that’s key in this recipe.
• Italian seasoning: Adds warm, herbal flavor that compliments the garlic so nicely.
• Crushed red pepper flakes: A little pinch adds a kick of heat.
• Fresh mini mozzarella balls or shredded mozzarella cheese: The essential ingredient to getting that lovely cheese pull.
• Shredded sharp cheddar cheese: The second cheese to add a little more richness and true cheesy flavor.
• Grated parmesan cheese: The third and final cheese with nice saltiness for the finishing touch.

tools You’ll Need

• Mixing Bowls
• Measuring Cups and Spoons
• Bundt Pan

How to Make Cheesy Garlic Pull-Apart Bread

1. Preheat oven to 350°F. Generously grease a Bundt pan or 9–10 cup tube pan.
2. Cut biscuits into quarters and add to a large mixing bowl.

3. In a small microwave safe bowl, melt butter. Once melted, mix with garlic, Italian seasoning, seasoning salt or salt and black pepper, and red pepper flakes.

4. Pour the butter mixture over the biscuit dough and toss gently until all the pieces are coated.

6. Spoon 1/3 of the biscuit mixture into the prepared pan. Add half of the mozzarella, cheddar and parmesan cheese. Add 1/3 more of the biscuits, followed by the remaining cheeses. Lastly, add the remaining biscuit pieces. Slightly press down as you go.

7. Bake uncovered 35–40 minutes, until golden brown and bubbly. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
8. Let cool in the pan for 5–10 minutes, then invert onto a serving plate. Serve as is or with marinara or pizza sauce for dipping.

Expert Tips

• Layer correctly for the best cheese pull. Be sure to alternate layers of biscuit dough and shredded cheese. This is so crucial to being able to get the best cheese flavor and cheese pull out of every bite.
• Grease the bundt pan well before layering. There are a lot of nooks and crannies in this type of pan, so greasing with a cooking spray or melted butter generously will help to flip the cheesy garlic pull-apart bread out perfectly.
• Bake uncovered to help the bottom cook through and brown nicely. If it’s getting too browned, then shield with foil.
• Try a different cheese. Just be sure they are good melting cheeses. We also love fontina or Gruyere combined with mozzarella as another option.
• Allow the bread to cool for 10 minutes before flipping. Like with any baked good, it needs to cool slightly to set before being able to easily flip it.

Storage

This pull apart bread is best served warm out of the oven, but if you do want to store any leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes until warmed through.

We don’t recommend freezing this monkey bread, as it will change the texture once it thaws. If you want to make it in advance, you can layer the ingredients in the bundt pan a couple hours before, cover the pan and place it into the fridge. Then bake right before the party begins!

Frequently Asked Questions

More Easy Appetizer Recipes

• Slow Cooker Spinach and Artichoke Dip
• Texas Toast Pizza
• Chile con Queso
• Meatball Sliders

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Cheesy Pull Apart Bread

This Cheesy Pull-Apart Bread is the easiest yet most impressive appetizer for any party, tailgate, or gathering. With less than 10 ingredients, you can assemble this delicious garlic bread in minutes!

Course bread

Cuisine American, Italian

Keyword bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 16 servings

Calories 291kcal

Ingredients

• 2 16.3 ounce cans refrigerated biscuit dough
• 1/2 cup salted butter
• 4-6 minced garlic cloves
• 1 teaspoon Italian seasoning
• 1 teaspoon seasoning salt or salt and black pepper
• 1/4 teaspoon crushed red pepper flakes
• 12 ounces fresh mini mozzarella balls or shredded mozzarella cheese
• 1 1/2 cup shredded sharp cheddar cheese
• 1/2 cup grated parmesan cheese

Instructions

• Preheat oven to 350°F. Generously grease a Bundt pan or 9–10 cup tube pan.
• Cut biscuits into quarters and add to a large mixing bowl.
• In a small microwave safe bowl, melt butter. Once melted, mix with garlic, Italian seasoning, seasoning salt or salt and black pepper, and red pepper flakes.
• Pour the butter mixture over the biscuit dough and toss gently until all the pieces are coated.
• Spoon 1/3 of the biscuit mixture into the prepared pan. Add half off the mozzarella, cheddar and parmesan cheese. Add 1/3 more of the biscuits, followed by the remaining cheeses. Lastly, add the remaining biscuit pieces. Slightly press down as you go.
• Bake uncovered 35–40 minutes, until golden brown and bubbly. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
• Let cool in the pan for 5–10 minutes, then invert onto a serving plate. Serve as is or with marinara or pizza sauce for dipping.

Video

Notes

Storage: 
This pull apart bread is best served warm out of the oven, but if you do want to store any leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a couple of minutes until warmed through.

We don’t recommend freezing this monkey bread, as it will change the texture once it thaws. If you want to make it in advance, you can layer the ingredients in the bundt pan a couple hours before, cover the pan and place it into the fridge. Then bake right before the party begins!

Tips: 

• Layer correctly for the best cheese pull. Be sure to alternate layers of biscuit dough and shredded cheese. This is so crucial to being able to get the best cheese flavor and cheese pull out of every bite.
• Grease the bundt pan well before layering. There are a lot of nooks and crannies in this type of pan, so greasing with a cooking spray or melted butter generously will help to flip the cheesy garlic pull-apart bread out perfectly.
• Bake uncovered to help the bottom cook through and brown nicely. If it’s getting too browned, then shield with foil.
• Try a different cheese. Just be sure they are good melting cheeses. We also love fontina or Gruyere combined with mozzarella as another option.
• Allow the bread to cool for 10 minutes before flipping. Like with any baked good, it needs to cool slightly to set before being able to easily flip it.

Nutrition

Calories: 291kcal | Carbohydrates: 17g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 754mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 0.2mg | Calcium: 231mg | Iron: 1mg

The post Cheesy Pull-Apart Bread appeared first on Dinner in 321.

We are big banana bread fans in our house, whenever the bananas get too ripe, it’s the first thing my husband requests. I recently turned our classic recipe into these Mini Banana Bread Muffins for a family brunch gathering and they were a huge hit!

These are so easy to make with just a couple of bowls in a matter of minutes. Plus, they’re so easy to eat on the way to work or school on a busy morning. Our neighbor has been meal prepping these muffins for her kids and keeping them in the freezer to make the weekday mornings easier.

We can’t wait for you to try this delicious muffin recipe, be sure to also try out our Applesauce Oatmeal Muffins or Chocolate Zucchini Muffins.

Why You’ll Love this Recipe

• Crowd-pleasing breakfast recipe. These mini banana bread muffins are always a win with any group gathering. We love to bring them to church potlucks, school events, or make them for brunch for our family and friends.
• Great meal prep breakfast or snack. Make a big batch of these muffins and keep them in the freezer to pop into oven or freezer for a delicious breakfast on a busy morning.
• Customize the banana muffins to your liking. We add cinnamon, but you could add other spices as well as nuts, berries, or dried fruit.

Laura Ashley’s Tip: The more overripe the bananas the better. If you need to ripen the bananas quickly, place them in a brown paper bag overnight. The more ripe they are, the more natural sugars from the fruit will sweeten the muffins.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Muffin:

• All-purpose flour: The structure for the muffin batter.
• Granulated sugar: Sweetens the muffins just enough.
• Brown sugar: Adds a touch more sweetness and rich molasses flavor.
• Ground cinnamon: Pairs nicely with the ripe banana flavor.
• Baking powder: Helps the muffins to rise nicely.
• Baking soda: The leavening agent that keeps the muffins tender.
• Salt: Every baked good needs salt to help bring out all of the flavors.
• Mashed ripe bananas: Approximately 3 to 4 large banana. Make sure the are super ripe for a stronger banana flavor.
• Neutral oil: The best options are avocado, vegetable or canola. It moistens the muffin batter.
• Eggs: Binds the batter together.
• Salted butter: Adds a rich flavor as well as moisture to keep the banana muffin mixture the perfect consistency.
• Buttermilk: We love to add buttermilk rather than regular milk since the acid in the milk helps to tenderize the batter as it bakes. If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespon of lemon juice.
• Vanilla extract: Adds both caramel and floral notes to the muffin batter.

Streusel Topping:

• All-purpose flour: The base of the streusel mixture.
• Packed brown sugar: The key ingredient in sweetening any streusel perfectly.
• Ground cinnamon: Adds warm flavor to every bite.
• Cold salted butter: Binds the streusel together to make it the perfect crumbly texture.

Tools You’ll Need 

• Measuring Cups and Spoons
• Mixing Bowls
• Liquid Measuring Cups
• Spatula
• Scoop
• Cooling Racks
• Mini Cupcake Pan: 1 pan has 24 wells, and this recipe makes 48.

How to make Mini Banana Bread Muffins

1. Preheat oven to 425ºF.
2. To a medium bowl, add all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda and salt. Whisk until combined.

3. To a large mixing bowl, combine mashed bananas, oil, butter, eggs, buttermilk, and vanilla extract. Stir until combined well.

4. Using a spatula, gradually mix the dry ingredients into the wet ingredients just until combined. Rest at room temperature for 15 minutes. While it rests, preheat the oven to 425ºF and make the streusel.

5. In a small bowl, whisk together all-purpose flour, brown sugar, and ground cinnamon. Cut the butter into the mixture with a pastry cutter or fork until it’s resembles small crumbs.

6. Grease a mini muffin pan with butter or nonstick spray. Using a cookie scoop or spoon, fill each muffin to just below the edge of the muffin well.

7. Sprinkle the crumb topping over the muffins.

8. Bake for 5 minutes at 425ºF. Leaving the door closed, turn the temperature down to 350ºF and bake for 5-7 minutes more or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool 15 minutes before transferring to a wire rack.

Expert Tips

• Don’t over-mix the muffin batter. This can create tough muffins, you want to mix until you just see streaks of flour remain.
• Add nuts if desired. We love adding chopped walnuts or pecans to these muffins for crunch and rich flavor.
• Use a measuring cup to scoop the batter into the liners. This helps the muffins bake at an even rate so that non of the muffins bake for too long and become tough.
• To make a good streusel, be sure your butter is very cold. This helps to make the crumbly texture when you pinch the butter together with flour, sugar, and spices.
• If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice. Mix to combine and set aside for 10 minutes before adding to the batter.

Storage

Store any leftover muffins in an airtight container in the fridge for up to 4 days. You can also freeze the muffins for up to 2 months. Thaw them on the counter overnight before enjoying.

If you want to heat the muffins up, microwave for a few seconds or pop them into the oven or toaster oven for a couple of minutes.

More Easy Breakfast recipes

• Croissant Breakfast Casserole
• Amish Breakfast Casserole
• Brioche French Toast Casserole
• Baked Chocolate Oatmeal

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Mini Banana Bread Muffins

These Mini Banana Bread Muffins are the easiest breakfast or snack recipe to share with a crowd. We adapted our favorite banana bread recipe into these individual mini muffins for the ideal on-the-go bite.

Course bread, Breakfast

Cuisine American

Keyword breakfast, brunch, holidays

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 48 servings

Calories 74kcal

Ingredients

Muffin

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups mashed ripe bananas approximately 3-4 large
• 1/4 cup neutral oil avocado, vegetable or canola
• 2 large eggs
• 1/4 cup salted butter melted and cooled
• 1/4 cup buttermilk room temperature
• 1 teaspoon vanilla extract

Streusel Topping

• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold salted butter

Instructions

• Preheat oven to 425ºF.

Muffins

• To a medium bowl, add all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking powder, baking soda and salt. Whisk until combined.
• To a large mixing bowl, combine mashed bananas, oil, butter, eggs, buttermilk, and vanilla extract. Stir until combined well.
• Using a spatula, gradually mix the dry ingredients into the wet ingredients just until combined. Rest at room temperature for 15 minutes. While it rests, preheat the oven to 425ºF and make the streusel.
• In a small bowl, whisk together all-purpose flour, brown sugar, and ground cinnamon. Cut the butter into the mixture with a pastry cutter or fork until it's resembles small crumbs.
• Grease a mini muffin pan with butter or nonstick spray. Using a cookie scoop or spoon, fill each muffin to just below the edge of the muffin well.
• Sprinkle the crumb topping over the muffins.
• Bake for 5 minutes at 425ºF. Leaving the door closed, turn the temperature down to 350ºF and bake for 5-7 minutes more or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool 15 minutes before transferring to a wire rack.

Video

Notes

Storage:
Store any leftover muffins in an airtight container in the fridge for up to 4 days. You can also freeze the muffins for up to 2 months. Thaw them on the counter overnight before enjoying.

If you want to heat the muffins up, microwave for a few seconds or pop them into the oven or toaster oven for a couple of minutes.

Tips:

• Don’t over-mix the muffin batter. This can create tough muffins, you want to mix until you just see streaks of flour remain.
• Add nuts if desired. We love adding chopped walnuts or pecans to these muffins for crunch and rich flavor.
• Use a measuring cup to scoop the batter into the liners. This helps the muffins bake at an even rate so that non of the muffins bake for too long and become tough.
• To make a good streusel, be sure your butter is very cold. This helps to make the crumbly texture when you pinch the butter together with flour, sugar, and spices.
• If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice. Mix to combine and set aside for 10 minutes before adding to the batter.

Nutrition

Calories: 74kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 0.4mg

The post Mini Banana Bread Muffins appeared first on Dinner in 321.

You’ll want to slather everything with this homemade Cinnamon Honey Butter! Making your own at home is easy! With only a handful of basic ingredients in less than 10 minutes, you’ll have a simple yet indulgent condiment to add to your breakfast table, brunch get-togethers, or even as a sweet accompaniment for dinner rolls.

If you’ve ever visited Texas Roadhouse, you know their famous cinnamon honey butter is a game-changer. Now, you can recreate that signature buttery goodness right in your own kitchen. It’s not only delicious but also highly customizable. You can adjust the amount of cinnamon, add different holiday spices, or add a splash of vanilla.

This simple cinnamon honey butter is the perfect way to add a little Texas-sized flavor to your breakfast table, brunch spread, or even as a special gift for friends and family. Our favorite foods to slather this cinnamon spread on is our homemade buttermilk biscuits, easy yeast rolls, cornbread and hoecakes. 

Laura’s Tip: This makes for an excellent holiday gift idea! Fill a jar with a fitted lid. Tie a bow around it. Package it in a bag or basket alongside a holiday spreader and homemade or bakery-bought baked goodies.

Why You’ll Like This Recipe

• Versatile and Delicious: Cinnamon honey butter spread is perfect for pancakes, waffles, muffins, or biscuits. It also makes for the best cinnamon butter for toast! It’s the flavor boost all your breads want!
• Easy to Make: Only a few simple ingredients and quick to whip up—no special skills required.
• Warm, Cozy Flavors: The cinnamon adds spice that makes every bite feel cozy and like the holidays.
• Great for Gifting: Package cinnamon butter in a cute jar for a lovely homemade gift for friends and family.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Salted Butter: The creamy base that provides rich flavor and a smooth texture, making the butter spreadable and indulgent.
• Honey: Adds natural sweetness and moisture.
• Cinnamon: Brings a warm, fragrant spice that defines the flavor profile.
• Salt: Enhances all the flavors, balancing the sweetness of honey and intensifying the cinnamon’s aroma.

Tools You’ll Need

• Measuring Cups and Spoons
• Hand Mixer
• Mixing Bowls

How to Make Cinnamon Honey Butter at Home

1. In a bowl, combine salted butter, honey, ground cinnamon, and salt.

2. Using a hand mixer or a whisk, blend the ingredients together until combined and smooth.

3. Taste the mixture and adjust the sweetness or cinnamon level if desired.
4. Transfer to an airtight container. Store it in the refrigerator for up to a week.
5. Allow it to come to room temperature before serving for easier spreading.

Pro Tips and Substitutions

• Sweetener Variations. Swap honey with maple syrup, agave nectar, or browned sugar for different sweetness profiles. You can also reduce the honey for a less sweet butter if you want.
• Spice Adjustments. Add a pinch of nutmeg or ginger for extra warmth or a splash of vanilla extract for a richer aroma.
• Butter Alternatives. Use plant-based or coconut oil for a dairy-free version, though it will change the flavor profile slightly.

If you’re looking for savory flavored butter recipes, you’ll love our Cajun Butter and Epic Garlic Butter Spread!

Storage

Store your cinnamon honey butter in an airtight container or jar in the refrigerator for up to a month. For longer storage, freeze in a sealed container or ice cube tray, then transfer to a freezer bag. It will keep up to 3 months.

To spread easily, let the butter sit at room temperature for a 15 minutes before using.

Frequently Asked Questions

More Recipes Like This

• Cinnamon Cream Cheese
• Layered Cinnamon Sugar Biscuits
• Apple Dapple Cake
• Apple Butter Pull-Apart Loaf

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Cinnamon Honey Butter

This Cinnamon Honey Butter is simply irresistible! With 4 basic ingredients and under 10 minutes to make, it’s the perfect addition to your breakfast table or as a thoughtful homemade gift. 

Course bread, Miscellaneous

Cuisine American

Keyword holiday, holidays

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 22 servings

Calories 92kcal

Ingredients

• 1 cup salted butter room temperature
• 6 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

• In a bowl, combine salted butter, honey, ground cinnamon, and salt.
• Using a hand mixer or a whisk, blend the ingredients together until combined and smooth.
• Taste the mixture and adjust the sweetness or cinnamon level if desired.
• Transfer to an airtight container. Store it in the refrigerator for up to a week.
• Allow it to come to room temperature before serving for easier spreading.

Video

Notes

Tips 

• Sweetener Variations. Swap honey with maple syrup, agave nectar, or browned sugar for different sweetness profiles. You can also reduce the honey for a less sweet butter if you want.
• Spice Adjustments. Add a pinch of nutmeg or ginger for extra warmth or a splash of vanilla extract for a richer aroma.
• Butter Alternatives. Use plant-based or coconut oil for a dairy-free version, though it will change the flavor profile slightly.

Storage

Store your cinnamon honey butter in an airtight container or jar in the refrigerator for up to a month. For longer storage, freeze in a sealed container or ice cube tray, then transfer to a freezer bag. It will keep up to 3 months.

 

Nutrition

Calories: 92kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 93mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 5g | Vitamin A: 258IU | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.03mg

The post Cinnamon Honey Butter appeared first on Dinner in 321.