Batter Biscuits
I've been trying to figure out where this recipe actually originated but without much luck. I found it on healthyhomerecipes.com. When I searched for it, I also found it on bigoven.com. So, I'm not trying to swipe someone else's recipe -- I always try to give credit to the place I found the recipe.
This recipe is very similar to Yorkshire pudding, except that it is made with buttermilk and in mini-muffin pans. They were really good -- crunchy on the outside and moist on the inside. My family love them and begged me to make more.
1 t salt
1/2 T baking powder
1/4 t baking soda
2 1/3 c flour
1 quart buttermilk (or more as needed)
2 eggs
1/2 lb butter
Preheat oven to 425. Mix dry ingredients. Add buttermilk until the consistency of pancake batter. Beat eggs and add to batter. Batter must be slightly thinner than pancake batter and beaten until very smooth.
Melt butter.
Put 1/2 t butter in each hole of mini-muffin tins. Heat in preheated oven until butter is very hot. Spoon 1 T batter into each hole. Bake for 20 minutes.
Makes 5 dozen biscuits.
Red Velvet Gooey Butter Cake
From bunsinmyoven.com
Ingredients
- 1 box mix for red velvet cake
- 1 egg
- 8 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 16 ounces (about 4 cups) powdered sugar
For the cake:
For the filling:
Instructions
- Preheat the oven to 350 degrees.
- Combine the cake mix, egg, and butter and mix well. It will be thick and difficult to mix. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
- In the bowl of your stand mixer, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Add the powdered sugar and mix until completely combined.
- Spread the cream cheese mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
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