Healthy Mediterranean Cooking at Home

Monthly Archives: November 2019

Thanksgiving Sausage Stuffing

Ingredients

8 cups Italian bread, cut into ½ inch cubes
2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, diced
2 large ribs celery, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 teaspoons fresh thyme
1 tablespoon chopped sage
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup chicken broth

Directions

Place the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and the sausage.

Cook, breaking up the sausage with a wooden spoon or spatula, cook until light brown, about 5 minutes.

With a slotted spoon, transfer the sausage to the bowl of cubed bread.

In the fat left in the pan, sauté the onions, celery, and garlic until the onions are soft, 8 to 10 minutes.

Stir in the thyme, sage, salt, and peppers, cook 1 minute and, then, add the mixture to the cubed bread.

Add the broth to the bread mixture; stir until well combined.

Place the stuffing in a large baking dish and bake in the oven for the last hour that the turkey cooks.

Pumpkin Pie

Pat-in-the-Pan Pie Crust

Ingredients

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon baking powder
1/3 cup vegetable oil
3 tablespoons water

Directions

Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.

A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.

Chill in the refrigerator while you make the filling.

Pumpkin Pie Filling

Ingredients

2 1/2 cups pumpkin puree
1/4 cup maple syrup
1/3 cup brown sugar
1/2 cup whole milk
1 tablespoon vegetable oil
2 1/2 tablespoons cornstarch
1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)
1/4 teaspoon sea salt

Filling Directions

Preheat the oven to 350 degrees F.

Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.

Pour the filling into the chilled pie crust and bake for about 60 minutes.

The crust should be light golden brown and the filling should be set.

Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.

Stuffed Acorn Squash

Directions for preparing the squash:

Cut a thin slice off from the top & bottom of one acorn squash (just enough to leave a flat edge, so the squash can stand up on both ends).

Cut the squash in half, horizontally, so you have two bowl shapes. Scoop out the membranes and seeds and discard them.

Place the squash in a greased baking dish cut-side up. Brush the inside with the olive oil and sprinkle with salt and pepper.

Roast the squash halves for 30 minutes.

Squash Filling

Combine the following:

2 tablespoons minced onion
2 tablespoons diced celery
1/4 cup diced, peeled pear
1/4 cup diced, peeled apple
2 tablespoons fresh cranberries
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 cup cooked brown rice

Place the filling mixture in the partially cooked squash halves. Place the filled squash in the oven and bake 30 minutes.

Cipollini Onions

Cipollini means little onion in Italian.

Serves 4

Ingredients

2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons honey
3/4 cup low-sodium chicken broth
3 sprigs fresh thyme
2 cloves garlic, crushed

Directions

Preheat the oven to 400 degrees F.

Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook until lightly browned 2 to 3 minutes. Turn and continue browning on the opposite side, about 2 minutes more. Season with salt and pepper.

Add vinegar and honey; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Roasted Broccoli Florets

Ingredients

1 large head of broccoli
2 garlic cloves, peeled and thinly sliced
Extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan cheese

Directions

Preheat oven to 425 degrees F.

Wash the broccoli and cut the broccoli florets from the thick stalk, leaving some of the stalk attached. Pull the florets apart. You don’t want the pieces too small.

Place the broccoli florets in a single layer in an oiled baking pan. Toss the garlic and broccoli together and drizzle with about 3 tablespoons of olive oil. Sprinkle with salt and red pepper flakes.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and sprinkle with the cheese. Toss and serve.


Leftover roasted cauliflower may also be used, as I did, using the leftover roasted cauliflower from my Fall Recipes post.

Ingredients

12 oz short pasta (penne)
Topping
1/2 cup Italian seasoned panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
Sauce
2 tablespoons butter, melted
2 medium shallots, chopped fine
2 minced garlic cloves
1/2 teaspoon crushed red pepper
½ cup sliced cherry tomatoes
1/2 cup heavy cream
Cauliflower
1 (1 1/2-pound) head cauliflower, trimmed and cut into small florets
2 tablespoons olive oil
1/2 teaspoon salt

Directions

For the topping:

Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat. Cook, stirring until the mixture is well toasted and golden-brown; remove from the heat and reserve.

Preheat the oven to 350°F.

In a medium baking dish, combine the cauliflower, oil, and salt. Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.

Remove the dish from the oven and stir in the shallots, melted butter, garlic, cream, tomatoes, and red pepper. Place the dish bake in the oven for 10 minutes.  Remove from the oven and set aside while the pasta cooks.

Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan. Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving bowl. Sprinkle the breadcrumbs topping over the top of the pasta and serve.

 


Roasted Cauliflower With Cheese Sauce

Ingredients

1 large head of cauliflower
3 tablespoons olive oil, divided
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarse black pepper

Directions

Preheat the oven to 375ºF. Pull all the leaves off of the cauliflower and use a paring knife to remove enough of the core to let the cauliflower sit flat. Don’t take out too much though. You don’t want the head to break into florets but you want it to stay in one piece.

Put 1 tablespoon of the olive oil into a deep baking dish and rub it around. Add the head of cauliflower, cut side down. Drizzle with 2 tablespoons of olive oil. Rub it in a bit. Sprinkle with the salt and pepper. Roast for 45 minutes or until a skewer pokes into it very very easily.

Make cheese sauce according to directions below. Pour cheese sauce over the cauliflower and serve.

Cheese Sauce For Vegetables

ingredients
1 cup heavy cream
1 cup sharp cheddar cheese, grated
1 teaspoon Dijon mustard

Directions

Combine all ingredients in a medium saucepan.
Stir over medium-low heat until all the cheese is melted. Remove pan from the heat immediately.

Baked Sweet Potatoes

ingredients

2 medium sweet potatoes
1 tablespoon olive oil
Salt & pepper
1 tablespoon butter, melted
2 tablespoons pure maple syrup
Pinch of cinnamon

Directions

Preheat oven to 375°F.

Wash and dry the potatoes. Poke about 3-4 holes on each side with a fork. Rub the skin with olive oil and sprinkle with salt and pepper.

Bake 50 minutes or until tender when pierced with a fork. Allow potatoes to rest for 5 minutes before cutting open.

Combine the melted butter, maple syrup and a pinch of cinnamon. Drizzle over the cut portions of the sweet potatoes and serve.

Easy Butternut Squash Soup

6 servings

Ingredients

4-12 oz packages frozen pureed butternut squash
32 oz container vegetable broth
4 oz container unsweetened applesauce
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon of sea salt
1/2 teaspoon black pepper
1/4 cup heavy cream
Herbs for garnish, such as sage

Directions

Put all the ingredients in a Dutch Oven except the cream. Bring to a boil, stir well, lower the heat to a simmer, cover the pot and cook for 30 minutes. Stir in the cream and serve garnished with fresh herbs.

Apple Rosemary Tart

Ingredients

One 9-inch refrigerated pie crust, at room temperature
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 1/2 pounds baking apples, such as Granny Smith or Golden Delicious
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced fresh rosemary (do not substitute dried instead use 3/4 teaspoon ground cinnamon)
1 teaspoon unsalted butter
2 teaspoons confectioners’ sugar

Directions

Preheat the oven to 400°F.

In a small bowl, combine the flour with 1 tablespoon of the brown sugar; reserve.

Peel and core the apples. Slice them into ¼ inch-thick slices. (You should have about 3 cups.)

Place the apples in a bowl and toss them with the lemon juice, the remaining 3 tablespoons brown sugar and the rosemary or cinnamon.

Place the dough on a parchment-lined baking sheet and sprinkle the reserved flour/sugar mixture evenly over the dough, leaving a 2-inch border uncovered.

Arrange the apples evenly over the flour mixture. Fold the edges of the dough over the apples. Moisten your fingers lightly with water and gently press the creases so that they hold together.

Dot the apples with the butter.

Bake the tart for about 40 minutes, until the crust is golden brown, the apples are tender and the juices syrupy.

Cover the tart with foil halfway through the cooking time, if the crust is browning too rapidly.

Let cool for 10 minutes, then slide the tart onto a serving platter. Just before serving, sift the confectioners’ sugar evenly over the crust.


Speedy Chicken and Cheese Enchiladas

I used the last of my roasted chicken in this recipe. Here is a link to the post:

https://jovinacooksitalian.com/2019/11/13/mediterranean-style-roast-chicken/

Ingredients

1 teaspoon olive oil
1 cup onion, chopped
1 cup bell pepper, chopped
One (8 oz) container enchilada sauce (I use Frontera brand), divided
2 cups chopped cooked chicken breast (about 8 ounces)
1 ½ cups shredded Mexican blend cheese, divided
1/2 teaspoon ground chili powder
8 tortillas
1/4 cup sour cream
1/4 cup chopped fresh cilantro

Directions

Heat a medium saucepan over medium-high heat. Add the oil, onion, and bell pepper; sauté 2 minutes or until crisp-tender. Add 1/4cup of the enchilada sauce, chili powder, and the chicken. Hest over low heat until warm. Remove from the heat and stir in 1/2 cup of cheese

Preheat the oven to 350 degrees F.

Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in the center of each tortilla; roll up tightly and place tortillas, seam side down, in a 13 x 9-inch baking dish coated with cooking spray. Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.

Bake uncovered for 20 minutes. Serve with sour cream mixed with the cilantro.


Most of the ingredients in this pie are leftovers from my roast chicken dinner that I shared last week.  Here is a link to the post: https://jovinacooksitalian.com/2019/11/13/mediterranean-style-roast-chicken/

Roasting a whole chicken is a delicious and economical way to give you several meals over the next week. Here is the recipe for one of them. Later in the week, I will share the Chicken Enchilada recipe I made with the remainder of the chicken.

Shepherd’s Pie

2 servings

Ingredients

2 carrots, diced
2 cups cubed leftover roasted chicken
2 cups diced leftover green beans with mushrooms and onions
11/2 cups leftover sauce from roasting the chicken
2 cups leftover olive oil mashed potatoes
Butter-flavored cooking spray

Directions

Partially cook the carrots either in the microwave or by boiling. Set aside.
Reduce the chicken sauce down to 1 cup in a small saucepan.
In each of 2 individual ovenproof casserole dishes, place half the carrots, half the chicken, half the green beans and ½ cup chicken sauce. Mix well.
Spread 1 cup of mashed potatoes over the top of each pie bringing the potatoes to the edges of each dish.
Preheat the oven to 375 degrees F.
Lightly spray the mashed potato topping with butter-flavored cooking spray.
Bake for 45 minutes. Turn the broiler on for a minute or two to brown the topping if it doesn’t brown during the baking.


Turkey Scallopini with Capers and Lemon

Ingredients

4 turkey cutlets ( pounded to 1/4-inch thick)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
Fresh sage leaves, for garnish, optional

Directions

Pat turkey cutlets dry and season with salt and pepper. Dredge the turkey in flour, shaking off any excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook the turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Repeat with remaining cutlets and oil and place them on the platter with the previously cooked cutlets.

Add garlic, stirring, 30 seconds. Add broth and deglaze the pan over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return the turkey cutlets to the skillet with any juices from the platter and simmer until heated through about 1 minute. Garnish with sage and serve.

Kale and Mashed Potato Mix

Ingredients

Half the recipe of sauteed kale

Link https://jovinacooksitalian.com/2019/11/04/meatloaf-parmigiana-dinner/

Half the recipe of olive oil mashed potatoes

Directions

Thoroughly mix together the kale and mashed potatoes in a microwave-safe bowl. Reheat the mixture until hot., stirring twice, about 3-4 minutes.

Broiled Tomatoes

2 servings

Ingredients

1 large vine ripe tomato
2 tablespoons Italian seasoned panko crumbs
2 tablespoon grated Parmesan cheese
Olive oil
Salt and black pepper to taste

Directions

Slice the tomato in half. Place tomato halves on a small pan lined with foil. Brush olive oil over the cut sides of the tomato. Sprinkle with salt and pepper

In a small bowl, combine panko crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 4 minutes or until crumbs are lightly browned. Serve immediately.


Roast Chicken

Ingredients

4 lb organic chicken
1 medium onion quartered
1 celery stalk cut into 4 pieces
A handful of fresh garden herbs (Sage, Rosemary, Oregano & Parsley)
2 cloves garlic
Juice of one lemon
2 tablespoons melted butter
1/2 cup chicken broth

RUB

1 teaspoon coarse sea salt
1 teaspoon ground turmeric
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Directions

Preheat the oven to 425F
Rinse the chicken thoroughly and pat dry with paper towels.
Place fresh herbs, garlic, onion, and celery inside the chicken cavity,
Mix together the rub ingredients and coat the chicken with it.
Pour the chicken broth into the bottom of the baking dish. Mix the melted butter with the lemon juice and pour over the chicken.

Roast for 30 minutes. reduce the temperature to 375F and roast for 30 minutes or until a digital meat thermometer registers 165 F. Baste the chicken several times during the roasting time.

Remove the chicken from the oven and let rest 15 minutes before carving. Serve the juices in the bottom of the baking pan poured over the sliced chicken.

Mashed Potatoes with Extra-Virgin Olive Oil

The better the oil, the better the flavor in the potatoes.

Makes 8 servings

Ingredients

4 pounds Yukon Gold potatoes, peeled, cut into cubes
7 tablespoons extra-virgin olive oil, divided

Directions

Place potatoes in a heavy large pot. Cover with cold water. Add 1 tablespoon kosher salt. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid.

Return the potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons of olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Adjust seasoning to taste with salt and pepper. Transfer potatoes to a large bowl. Drizzle with the remaining tablespoon olive oil and serve.

Florida Green Beans with Caramelized Onions and Mushrooms

Ingredients

1 pound Florida green beans, stems trimmed
8 oz sliced button mushrooms
1 large onion, peeled and sliced
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped fine
1 tablespoon unsalted butter
Sea salt and fresh ground pepper, to taste

Directions

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil to the preheated pan. Add sliced onions to the pan and cook them for 3 to 5 minutes until almost caramelized. Add the green beans and garlic to the pan and continue to cook ingredients for another 3 to 4 minutes until the green beans are almost to the desired tenderness. Add mushrooms, Worcestershire sauce, and butter. Cook another 4 minutes. Taste and adjust seasoning with salt and fresh ground pepper to taste. Remove from the heat and serve.


I used pappardelle pasta for this recipe because I wanted a lighter dish. Pappardelle noodles are very wide but lighter than lasagna. If you want a lower carb dish, I would recommend a low carb pasta I found made by Al Dente. It is a delicious egg/semolina pasta, that tastes like pasta but has half the carbs of regular pappardelle pasta. I like to serve a mixed green salad with Italian dressing with the casserole.

Ingredients

1 lb Pappardelle pasta
1 cup shredded mozzarella cheese

Sauce
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, chopped
1 pound Italian pork sausage
3-14 to 15 oz cans diced Italian tomatoes, undrained
One 6 oz can tomato paste
1/4 teaspoon crushed red pepper flakes
1 tablespoon dried Italian herbs
Salt and pepper

Ricotta Filling
Combine all ingredients in a large bowl; mix well and set aside
32 oz container ricotta cheese
2 eggs, beaten
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley or ¼ cup chopped fresh parsley

Directions.

Cut the sausage into ¼ inch slices.

In a large saucepan or Dutch Oven, heat oil over medium-high heat. Add onion and garlic; cook and stir 1 minute. Add sausage; cook until the sausage is browned and cooked through, stirring frequently. Add the tomato paste, one tomato paste can of water, and the dried seasoning. Cook and stir for one minute. Add tomatoes salt, black pepper, and red pepper flakes and bring to a low boil. Reduce heat to low and simmer the sauce until thickened, about 1 to 1 ½ hours.

Cook pasta two minutes less than the package directions. Drain.

Arrange a double layer of pappardelle (about a third of the pasta) in a 3-quart casserole dish sprayed with olive oil cooking spray. Cover the pasta with 1/3 of the sauce and add half of the ricotta cheese. Spread the cheese to cover the layer underneath. Repeat the process for a second layer. Spread the remaining pasta for a third layer and cover with the remaining sauce. Sprinkle with 1 cup mozzarella.

Spray a sheet of foil with olive oil cooking spray. Place the coated side down on the baking dish. Bake at 375*F for 40-45 minutes or until heated through. Let rest 15 minutes before serving.


‘Scarpariello” literally means shoemaker-style.”Shoemaker-style chicken” may refer to Neapolitan shoemakers making delicious food in the little time they had at the end of the day. Chicken scarpariello is sometimes attributed to Sicily and Calabria and is made by sauteeing chicken pieces in oil and adding white wine, lemon, garlic, and parsley. However, it is not a traditional dish from Italy. It is probably more of a “Little Italy” dish, born of southern Italian roots somewhere in our Italian American neighborhoods here in the United States. In any case, it is delicious and very easy to make. Some recipes are made with a whole chicken or chicken thighs. I prefer the chicken strips for this dish. I also add potatoes but you can leave them out and serve the dish with pasta.

Chicken Scarpariello

Serves: 4

Ingredients

1 lb chicken tenders
Salt and pepper to taste
1/2 cup flour
2 tablespoons extra virgin olive oil- divided
1/2 lb of spicy Italian sausage
12 oz new potatoes, scrubbed and cut into ½-inch thick slices
4 pickled sweet cherry peppers, quartered
1 sweet bell pepper sliced (red, yellow, or orange)
1/4 red onion, sliced
2 tablespoons minced garlic (about 4 cloves)
½ cup chicken broth
½ cup dry white wine
1 tablespoon cherry pepper pickle liquid
1 tablespoon fresh oregano leaves or 1 teaspoon dried
½ teaspoon fine sea salt
¼ teaspoon black ground pepper
¼ cup each chopped fresh basil and fresh parsley for garnish

Directions

Sprinkle the chicken tenders with salt and pepper. Dredge in the flour.
In a 10- to 12-inch heavy-bottomed saute pan, heat the olive oil over high heat until smoking. Add the chicken pieces, working in batches if necessary to avoid crowding the pan, and brown on both sides, turning once.

Transfer to a plate and set aside. In the same pan, cook the sausage slices and potatoes until brown; remove them and set aside with the chicken.

Add the onion, garlic, bell peppers and cherry peppers to the pan. Saute until softened, about 10 minutes. Add the wine, broth, vinegar, oregano, sea salt, and black pepper and bring to a boil, then return the chicken, sausage, and potatoes to the pan. Reduce the heat to medium-low and cook at a bubbling simmer until cooked through 20 minutes; add more wine or water if necessary to keep the pan from getting dry.

Transfer the chicken to serving plates. Stir the basil and parsley into the sauce remaining in the pan and spoon over the chicken.

Caprese Salad

2 servings

Ingredients

1 large vine-ripened tomato, sliced 1/4 inch thick
1/4 pound fresh mozzarella, sliced1/4 inch thick
Fresh basil leaves, torn
2 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste

Directions

On a serving platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Season salad with salt and pepper. Drizzle with oil.


Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)

2 servings

Ingredients

2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper

Directions

Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.

Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.

Spinach and Pear Salad

4 servings

Ingredients

1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
Dressing
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper

Directions

Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.

Homemade Biscuits

6 servings

Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.

Ingredients

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
2 eggs

Directions

Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.

Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.

Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.



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