They’re Lovin’ It! Here’s what They’re Sayin’:

“I made this cake for New Year’s Day. It was a hit. I’m going to make it again”

—CATHERINE B.

Y’all this coconut pound cake? Oh, it’s a game changer. It’s rocking that classic dense and rich pound cake feel, but with this light, soft crumb that you just can’t say no to. And, okay, let’s talk about that cream cheese coconut glaze, y’all. With a little sprinkle of toasted coconut flakes on top? It’s like the cherry on top that just brings it all home in the most gorgeous way. Trust me, if you liked my coconut cake recipe or even this fun pineapple coconut cake, you’ll absolutely LOVE this old-fashioned coconut bundt cake recipe!!

The Lowdown of The Best Coconut Pound Cake

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Baking

Dietary Info: Vegetarian

Key Flavor: Silky and Tender Coconut Notes

Skill Level: Beginner

Seriously Perfect Texture

Y’all, the texture of this vanilla coconut pound cake is like a dream. It’s got that perfect balance of being rich and dense, yet it stays as soft and moist as a cloud. Each bite is a little piece of heaven!

Easy Peasy Y’all!

Don’t trip over tricky recipes. This one’s as easy as pie (or, well, cake!). It’s straightforward to make, perfect for bakers of any skill level.

Feeds The Whole Gang

Got a bunch of folks coming over? No prob! This pound cake is your go-to when you need to feed a crowd. It’s big enough to make sure everyone gets their share.

Ingredients To Make Coconut Pound Cake

• Butter: We’re using unsalted butter here to control the saltiness and bring in all that creamy, buttery goodness.
• Granulated Sugar: Gives our cake that perfect sweetness and helps it get that lovely golden color.
• Eggs: Large and at room temp is the key to giving our cake structure and richness boos.
• Cake Flour: Lighter than all-purpose flour, it provides a tender, fine crumb. Remember to sift it for the smoothest batter!
• Coconut Cream Instant Pudding Mix: This little packet is my secret weapon! It adds an extra layer of coconut flavor and helps keep the cake wonderfully moist.
• Fine Sea Salt: Just a pinch enhances all the sweet and coconut flavors in the cake.
• Baking Soda: Just a little helps our coconut pound cake rise and become beautifully fluffy.
• Sour Cream: It brings moisture and a subtle tang that balances the sweetness.
• Milk: This liquid helps create a smooth and pourable batter.
• Banana Extract: Bet you didn’t expect this ingredient! Banana extract pairs wonderfully with coconut, giving an extra layer of flavor.
• Vanilla Extract: A classic in baking. Just a dash adds depth and warmth to the cake’s flavor profile.
• Cream Cheese: Softened, it makes the glaze rich, tangy, and smooth.
• Powdered Sugar: It sweetens the icing and gives it a smooth consistency.
• Milk: Thins out the icing to the perfect drizzly texture.
• Coconut Extract: It enhances the coconut flavor in the glaze.
• Coconut Flakes: Because there’s never enough coconut, y’all! Toasted to perfection, these add a delightful crunch and a beautiful look to the finished cake.

How To Make Coconut Pound Cake

Step 1: Make the Cake Batter

1

Add butter and sugar to a measuring bowl. Mix on high until pale yellow and fluffy.

2

Then, lower speed to medium and add eggs, one at a time, combining well after each egg, and scraping down the sides of the bowl as needed.

3

Sift together cake flour, instant pudding mix, sea salt, and baking soda. Turn mixer to the lowest speed and slowly add sifted dry ingredients.

4

Add sour cream, milk, and both extracts.

5

Mix until the batter is just combined. Don’t overdo it!

6

Pour cake batter into prepared Bundt pan and spread evenly. Bake at 325 until golden brown and a toothpick inserted comes out with a few moist crumbs attached.

Step 2: Glaze It Up!

7

Add cream cheese, powdered sugar, salt, milk, and extract to a small bowl.

8

Whisk the glaze until smooth.

9

Pour the glaze over cooled cake. Sprinkle coconut flakes on top and serve.

What To Serve With This Coconut Pound Cake

• Ice Cream or Gelato: Scoop up some creamy banana pudding ice cream or classic vanilla ice cream and let it melt over a warm slice of coconut pound cake with glaze.
• Dollop It Up: Add a nice spoonful of homemade whipped cream on top of each slice.
• Fresh Fruits: Think slices of juicy pineapple or mango, or a berry medley. The tanginess of the fruits pairs beautifully with the sweet, coconutty cake.
• Warm Beverages: A slice of this cake with a warm beverage? Yes, please! Sip on some white chocolate hot cocoa, a cozy cup of spiced apple cider, or even a spiced wassail while you indulge. These drinks complement the rich flavor of the cake and make for a cozy experience.

Recipe Substitutions Additions

• Extra Coconutty with Coconut Milk: For an even richer coconut flavor, swap out regular milk for unsweetened coconut milk. It’ll enhance that tropical taste in every slice!
• Extracts: If you love nutty flavors (guilty!), try adding a half teaspoon of almond extract along with the other extracts or replace with it. It will be so delish. It’ll give a subtle, nutty depth to your coconut pound cake.
• Cake Flour: If you don’t have any around but have all-purpose flour and cornstarch, you can make homemade cake flour.
• Powdered Sugar: Feel free make homemade powdered sugar with just granulated sugar and your mixer if you ran out.

Recipe Variations

• Gluten-Free: Swap out the all-purpose flour for 1:1 ratio gluten-free. The texture might change just a little but the flavor will still be on point.
• Chocolate Chips: Fold in a cup of milk or semi sweet chocolate chips to your batter for a lovely chocolatey twist.
• Toasted Pecans for Crunch: Add a cup of toasted, finely chopped pecans to the batter for a delightful crunch and a delicious nutty, toasted flavor.

Expert Tips and Tricks For Making The Best Coconut Bundt Cake With Glaze

1. Gentle on the Mixing: When you add the dry ingredients to the wet ones, mix ’em up gently. Overmixing can lead to a tough cake, and we want ours soft and tender.
2. Adjust Extracts to Taste: Extract strengths can vary by brand, so if yours is on the lighter side, feel free to add a smidge more. Remember, you’re aiming for that perfect balance of coconut, vanilla and banana notes!
3. Perfect Glaze Consistency: When making the glaze, aim for a pourable but thick consistency. If it’s too runny, add a bit more powdered sugar; if too thick, a splash more milk.
4. Don’t Rush the Cooling: Let the cake cool completely before you even think about glazing. This ensures the glaze doesn’t melt into the cake when you pour it on top.
5. Tap that Pan: After filling the Bundt pan with batter, give it a few gentle taps on the counter. This simple trick releases any trapped air bubbles, leading to a more evenly baked pound cake.

How To Store Coconut Pound Cake

To keep your Coconut Pound Cake fresh, store it in an airtight container or wrap it tightly in plastic wrap, this will help maintain its moisture and flavor. If you’ve already glazed the cake, make sure it’s set before covering. You can also refrigerate and freeze the glaze separately if you’ve made a bit extra or want to save some for later use.

How Long Will This Coconut Pound Cake Last?

In terms of shelf life, at room temperature, the cake will stay fresh for about 2 to 3 days. If you store it in the fridge, it can last up to a week.

Can I Freeze Coconut Pound Cake With Sour Cream?

Yep for sure boos! Wrap the unglazed cake securely in plastic wrap and then in foil to prevent freezer burn. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then bring it to room temperature. Oh, and glaze it right before serving for that freshly baked taste! The sour cream glaze can also be frozen separately in a tight container and thawed in the fridge when needed.

Frequently Asked Questions

This Coconut Pound Cake is a mix of moist, tender goodness with a heavenly coconut flavor that’ll have everyone asking for seconds! Its perfect crumb, combined with the creamy, sweet glaze and the delightful crunch of toasted coconut flakes, makes each slice a true treat. Once you take the first bite, you’ll want to bake it every. single. day!!

More Pound Cake Recipes

• Strawberry Pound Cake Recipe
• Caramel Apple Pound Cake
• The BEST Lemon Pound Cake Recipe (With Video!)
• 7 UP Cake Recipe (7 UP Pound Cake)
• Lemon Blueberry Pound Cake Recipe
• Louisiana Crunch Cake

Print

Coconut Pound Cake

This coconut pound cake makes a gorgeous Bundt cake! topped with a coconut glaze and coconut flakes it's a center piece for any table!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 16 servings

Calories 518kcal

Author Jocelyn Delk Adams

Equipment

• Elegant Party Bundt Pan
• Stand mixer

Ingredients

For the Coconut Pound Cake

• 1 ½ cups unsalted butter room temperature
• 3 cups granulated sugar
• 6 large eggs room temperature
• 3 cups cake flour
• 1-3.4 ounce package coconut cream instant pudding mix
• ¾ teaspoon fine sea salt
• ¼ teaspoon baking soda
• 1 cup sour cream room temperature
• ¼ cup milk room temperature
• 1 tablespoon coconut extract
• 1 tablespoon banana extract
• 1 teaspoon vanilla extract

For the Cream Cheese Coconut Glaze

• 4 ounces cream cheese softened
• 1 1/4 cups powdered sugar
• Pinch fine sea salt
• 2 tablespoons milk
• 1 teaspoon coconut extract
• ¼ cup coconut flakes toasted, for garnish

Instructions

For the Cake

• Preheat oven to 325F. Place rack to middle position. Liberally coat a 12-cup Bundt pan with nonstick baking spray.
• In a stand mixer with paddle attachment, mix butter and sugar on high until pale yellow and fluffy, about 4 minutes.
• Lower speed to medium and add eggs, one at a time, combining well after each egg, and scraping down the sides of the bowl as needed.
• Sift together cake flour, instant pudding mix, sea salt, and baking soda.
• Turn mixer to the lowest speed and slowly add sifted dry ingredients in two additions. Do not overmix.
• Lastly, add sour cream, milk, and both extracts and mix until just combined. Turn off mixer.
• Pour cake batter into prepared Bundt pan and spread evenly.
• Bake until golden brown and a toothpick inserted comes out with a few moist crumbs attached, about an hour and 20 minutes. Rotate cake halfway through baking.
• Cool in pan on wire rack for 20 minutes, then invert cake onto serving platter to continue cooling, for at least an hour before glazing and serving.

For the Glaze

• Mix cream cheese, powdered sugar, salt, milk, and extract until smooth.
• Pour over cooled cake. Sprinkle coconut flakes on top and serve.

Notes

How To Store Coconut Pound Cake

To keep your Coconut Pound Cake fresh, store it in an airtight container or wrap it tightly in plastic wrap, this will help maintain its moisture and flavor. If you’ve already glazed the cake, make sure it’s set before covering. You can also refrigerate and freeze the glaze separately if you’ve made a bit extra or want to save some for later use.

How Long Will This Coconut Pound Cake Last?

In terms of shelf life, at room temperature, the cake will stay fresh for about 2 to 3 days. If you store it in the fridge, it can last up to a week.

Can I Freeze Coconut Pound Cake With Sour Cream?

Yep for sure boos! Wrap the unglazed cake securely in plastic wrap and then in foil to prevent freezer burn. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then bring it to room temperature. Oh, and glaze it right before serving for that freshly baked taste! The sour cream glaze can also be frozen separately in a tight container and thawed in the fridge when needed.

Nutrition

Calories: 518kcal | Carbohydrates: 67g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 194mg | Potassium: 98mg | Fiber: 1g | Sugar: 49g | Vitamin A: 815IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

The post Coconut Pound Cake appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Made this for my coworkers. It was divine!! Was insanely good! 100% recommended”

—BROOKE R.

Hummingbird cake is one of those off the grid Southern faves that doesn’t get the amount of shine it deserves. It’s hitting with so many delish flavors and textures with bananas, pineapple and the crunch of pecans. I also believe in a bomb frosting, and this pineapple cream cheese frosting is the ultimate finisher. This cake was a huge hit when I shipped it through my partnership with Williams Sonoma, so I know you will absolutely love it! Let’s get into it.

The Lowdown of The Best Hummingbird Cake Recipe

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Baking

Dietary Info: Can be made Gluten-Free with ingredient swaps

Key Flavor: Tropical vibes with a mix of warm spices, banana and pineapple notes throughout.

Skill Level: Intermediate (bring on those baking skillz)

Super Moist and Flavorful

No dry texture around these parts! This cake is incredibly moist, thanks to the perfect balance of ingredients like crushed pineapple and mashed bananas. And that smooth, tangy cream cheese frosting perfectly balances the sweetness of the cake.

Full of Southern Charm

This cake carries the essence of the South in every bite, promising a cozy, comforting experience reminiscent of grand family gatherings. Just like this Hummingbird Bread, you will get a full dose of the South boo.

Celebrate Good Times, Come On!

This cake is ideal for birthdays, holidays, or just a weekend treat! For reals, it’s always ready to make an occasion special and sweet.

Ingredients To Make Southern Hummingbird Cake

• All-purpose flour: This versatile staple gives structure and a tender crumb to the cake, plus its probably already in your pantry.
• Granulated sugar: This gives the ultimate sweetness to this cake and helps to bring out the natural flavors of the fruits and spices.
• Ground cinnamon: Cinnamon has a warm, woodsy, and spiced essence that creates the perfect aromatic vibe.
• Baking soda: Just a little of this leavening agent makes this cake rise to fluffy perfection!
• Salt: This enhances all the flavors in the cake, balancing out the sweetness and adding depth to each bite.
• Eggs: This helps bind our cake, giving cake structure, stability and richness.
• Vegetable oil: This is one of our keys to a moist and tender cake.
• Vanilla extract: A few drops of this fragrant essence add a heavenly floral aroma and enhance the overall flavor.
• Crushed pineapple with juice: The pineapple adds a balance between sweet and tart as well as extra pops of moisture.
• Ripe mashed bananas: Just like in banana bread, bananas layer in moisture and caramelized sweetness.
• Chopped pecans (optional): These give us a crunchy yet smooth textural element.

How To Make Hummingbird Cake

Step 1: Mix and Bake the Cake

1

In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.

2

Next, whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined.

3

The final batter will be nice and thick.

4

Evenly divide the batter into prepared cake pans.

5

Bake for 24-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pans and cooling.

Step 2: Whip Up the Frosting

6

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

7

Next, slow down the mixer and carefully add in the confectioner’s sugar.

8

Add in pineapple juice and vanilla.

9

Continue whipping until it is smooth, light and a fluffy frosting.

Step 3: Assemble Boos!

10

Level the cakes and slice each layer into two layers making a total of four layers. Add frosting to first layer.

11

Continue layering and adding frosting in between those layers.

12

Finally spread frosting all over the cake and add pecans to garnish if you want. Then serve it up!

How to Serve this Easy Hummingbird Cake

• Dollop it Up: If you’re looking for a simple light and airy pairing, a dollop of fresh whipped cream is the way to go.
• A La Mode: You can always go classic with a scoop of vanilla ice cream or go with something more fun like a scoop of banana pudding ice cream or pineapple whip.
• Southern Comfort Dinner: Make some fried pork chops, candied sweet potatoes, turnip greens and Jiffy cornbread to serve along with this cake.
• Spring Sunday Supper: Serve up some delish ambrosia salad, sheet pan salmon with tomato cucumber salad on top along with braised cabbage and corn fritters.

Meal Plan: Easter Menu Plan with Hummingbird Cake Dessert

This honey glazed ham has an irresistible sauce that will make you weak in the knees. It’s the perfect main for this menu.

These honey glazed carrots are easy to make and absolutely delish as a side dish.

Cheesy scalloped potatoes are incredibly indulgent and the most delish starch item for the menu.

These Southern yeast rolls are so tender and light as a feather. This are great to enjoy before getting into your hummingbird cake dessert.

Recipe Substitutions

• Coconut: If you’re allergic to nuts or just don’t like them, go with shredded coconut instead of chopped pecans. Toast the coconut for a few minutes until golden brown for an extra burst of flavor.
• Granulated Sugar: Add more depth by replacing the sugar with homemade brown sugar instead.
• Cinnamon: Replace with ground nutmeg or swap in more intensity with an apple pie spice or pumpkin pie spice blend.
• All Purpose Flour: Make your cake even more tender by swapping in homemade cake flour.
• Confectioner’s Sugar: You can make your own homemade powdered sugar with granulated sugar and a blender boo! Get to it!

Recipe Variations and Additions

• Carrot it Up: Love carrot cake? Combine the best of both worlds boos! Add some shredded carrots to the batter to add a splash of vibrant color and bomb sweetness.
• Get Fruity: Intensify the fruity experience by spreading a layer of mango preserves, lemon curd or strawberry preserves between the cake layers.
• Dried Fruit: Sprinkle some chopped dried fruit (such as apricots, pineapple, or mango) on top of the cream cheese frosting for a colorful and chewy topping.
• Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still be delish.
• Drizzle It Up: Add a drizzle of an easy caramel sauce over the top of your cake for some depth.

Expert Tips and Tricks For Making The Best Old Fashioned Hummingbird Cake Recipe

1. Measure Properly: When using measuring cups, use the “spoon & level” method. Simply use a spoon to scoop the ingredients into the measuring cup. Do not pack down or tap the measuring cup, and use the back of a knife to level off the excess.
2. Don’t Over-Mix, Don’t Under-Mix: Make sure you’re mixing any cake batter just until the ingredients are combined. Over-mixing will knock out the air and replace it with gluten. That means tough, dense Hummingbird Cake.
3. Go Ripe: I would suggest using overripe bananas (ones with a brown-spotted exterior) for a deeper flavor in this cake.
4. Pineapple Moisture Trick: After draining the crushed pineapple, reserve a tablespoon or two of the juice. Sprinkle this pineapple juice over each layer of the cake before frosting. It’ll infuse the layers with extra pineapple goodness and keep everything beautifully moist.

How To Store Hummingbird Cake

Add any leftovers in a cake carrier or covered. It should stay moist and tender at room temp for up to 3 days.

How Long Will Hummingbird Cake Last In The Fridge?

This cake can stay fresh for up to 5 days. Bring layers back to room temp before you serve them up.

Can I Freeze Hummingbird Cake With Cream Cheese Frosting?

Absolutely boos! This hummingbird cake can be frozen for up to 3 months. Place individual slices on a baking sheet to freeze for about an hour, then wrap slices tightly in plastic wrap followed by a layer of aluminum foil. When you wanna enjoy again, let slices thaw in the fridge overnight and bring it to room temp before serving.

Frequently Asked Questions

Y’all, this hummingbird cake is a true Southern masterpiece that deserves a spot in your recipe collection! With its tropical flavors, moist crumb, and creamy frosting, it’s a cake that brings a burst of joy to any occasion you serve it at. So, don’t be shy – grab a fork and get ready to savor the sweet blend of ripe bananas, juicy pineapple, and nutty goodness in every slice!

More Southern Cake Recipes

• Pineapple Upside Down Cake Recipe
• Carrot Cake Recipe
• Banana Cake
• Pineapple Coconut Cake Recipe
• Cream Cheese Pound Cake Recipe

Print

Hummingbird Cake Recipe

This Southern Hummingbird Cake recipe is a deliciously moist cake filled with ripe banana, perfectly sweet pineapple and chopped pecans that’s topped with an irresistibly rich cream cheese frosting! 

Course Dessert

Cuisine American, south, Southern

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 20 servings

Calories 444kcal

Author Jocelyn Delk Adams

Equipment

• 9 inch round cake pans
• Stand mixer
• Offset Spatulas

Ingredients

For the Cake

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs beaten
• 1 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 8 oz crushed pineapple with juice
• 1 3/4 cup ripe mashed bananas about 4-5 bananas
• 1 cup chopped pecans if desired

For the Cream Cheese Frosting

• 1 cup unsalted butter room temperature
• 8 oz cream cheese room temperature
• 3 1/2 cups confectioner's sugar up to 4 cups if you want it stiffer
• pinch of salt
• 2 tsp pineapple juice
• 2 tsp vanilla extract
• 1/4 cup finely chopped pecans for garnish if desired

US Customary – Metric

Instructions

For the Cake

• Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with non stick baking spray then lining each pan with parchment paper then lastly spraying the top of the parchment paper.
• In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.
• Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined. The final batter will be thick.
• Evenly divide the batter into prepared cake pans and bake for 24-30 minutes or until a toothpick inserted into the center comes out clean.
• After cooling for 10-15 minutes, remove cakes and allow them to cool to room temperature before frosting.

For the Frosting

• Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
• Next, slow down the mixer and carefully add in the confectioner's sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
• Add in pineapple juice and vanilla and continue whipping until it is smooth, light and a fluffy frosting.

To Assemble

• Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake (if desired or you can leave as two layers).
• Add frosting between layers then frost entire cake with remaining frosting. Garnish with additional pecans if desired. Serve at room temperature.

Notes

How To Store Hummingbird Cake

Add any leftovers in a cake carrier or covered. It should stay moist and tender at room temp for up to 3 days.

How Long Will Hummingbird Cake Last In The Fridge?

This cake can stay fresh for up to 5 days. Bring layers back to room temp before you serve them up.

Can I Freeze Hummingbird Cake With Cream Cheese Frosting?

Absolutely boos! This hummingbird cake can be frozen for up to 3 months. Place individual slices on a baking sheet to freeze for about an hour, then wrap slices tightly in plastic wrap followed by a layer of aluminum foil. When you wanna enjoy again, let slices thaw in the fridge overnight and bring it to room temp before serving.

Nutrition

Calories: 444kcal | Carbohydrates: 63g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 219mg | Potassium: 164mg | Fiber: 2g | Sugar: 46g | Vitamin A: 494IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

The post Hummingbird Cake Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“I LOVED this glaze! I followed the directions and it turned out perfect.”

—ERIKA

Let me just tell ya, this honey glazed ham recipe makes a main course that will get rave reviews for holidays and special occasions boos. Instead of picking up a honey baked ham from the store, make this right at the crib for your next Easter, Thanksgiving or Christmas celebration! It’s perfectly sweet yet salty, always tender and sticky on the fingers. Let’s get into it.

The Lowdown of This Honey Glazed Ham Recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking (with a Slow Cooker option too!)

Dietary Info: Gluten-Free

Key Flavor: Sweet, Sticky, Perfectly Flavorful Tender Ham Vibes

Skill Level: Easy y’all (No Sweat Fam!)

Flavors on Flavors

A sticky, sweet, and salty glaze that’ll have everyone reaching for seconds ya dig? Plus as the ham cooks in its own juices, it gets super juicy, tender and irresistible.

Ultimate Holiday Showstopper

When you need the perfect centerpiece for your holiday menu, this honey ham is the one you pull out. Before you reach for the number to order a honey baked ham, try this one and see how much more you love it!

Versatile Cooking

You can either slow cook this baby or roast it in the oven. You can do you boo! It’s your world. Both options are super stress-free and no-fuss too.

Ingredients You’ll Need to Make Honey Baked Ham

• Unsalted Butter: Ham is already a bit salty so we go with unsalted. The butter aids in melting the sugar and adds a richer flavor to the ham glaze.
• Brown Sugar: The sugar helps create that sweet, caramel-like glaze with it’s molasses-ey and super sticky notes.
• Honey: It adds floral, fruity and sometimes, buttery essence as well as more stickiness when paired with the sugar sticking to the skin of the ham.
• Dijon Mustard: Dijon mustard is a milky mixture of onion, garlic, salt, white wine, mustard powder and a touch of honey. It adds a little heat and brightness to the mix.
• Pineapple Juice: This gives necessary acidity cutting through all the sugar.
• Ham: Let’s not forget the ham y’all. Choose a precooked, spiral-cut, bone-in ham. It’s crucial to make sure you get one that doesn’t already have a glaze on it.

WARNING: Pork is inherently a very salt-forward protein. Some store-bought hams will have also already been brined in salt water. As with any other recipe, salt and pepper your ham as needed. Just go easy on it so you don’t get too salty with it.

How To Make Honey Glazed Ham

Step 1: Make the Honey Glaze

1

Melt the butter in a large saucepan. Whisk in the brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. 

2

Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Remove the saucepan and allow to continue thickening.

Step 2: Prep the Ham

3

Place the ham cut side down in the pan (or slow cooker). Score the ham by making shallow cuts along the top of the thicker skin. This allows the delicious honey glaze for ham to penetrate the skin of the ham.

4

Brush one-third of the glaze over the top of the ham.

Step 3: Time To Bake It

5

Bake the ham for 1 ½ hours. Then turn the oven temperature to 425 degrees F.

6

Brush Brush the ham again with half of the remaining glaze. Bake for an 15 additional minutes, then finally brush ham with remaining glaze you have.

7

Place the ham under broiler for 3-5 minutes to allow glaze to get sticky. The brown sugar glaze should be super seeped in and delicious.

How to Make Slow Cooker Honey Ham

As if this recipe couldn’t get any easier, this baked ham recipe is a slow-cooker friendly.

The low, slow heat of the slow cooker gently braises the ham which makes for the best melt-in-the-mouth pork you’ve ever had.

TOP TIP: Use the Right Ham! You don’t wanna use a boneless ham in a slow-cooker. Instead, buy a spiral-cut ham that is fully cooked and has the bone in. Butt-end hams fit into slow-cooker a bit more easily. A 10-pound ham is as big as you can fit into a 6-quart slow-cooker.  Make sure you spray it completely with non stick spray.

1. Place the ham in the slower cooker. Make sure you’ve already prepped it!
2. Once the ham is cozy in the slow-cooker, pour the glaze over the ham and try to cover as much ground as possible. Don’t worry if there are uncovered portions.
3. The key here is LOW AND SLOW. Set a timer for about 8 hours (it might take 5 depending on size of ham) and cook on the low setting. Do your best to baste the ham with glaze every hour or so. I would also suggest flipping the ham halfway through cooking.

What to Serve with Honey Bake Ham

• Sunday Supper: Serve this honey ham up with mashed sweet potatoes, fried corn and fried cornbread. Easy peasy yet delish meal.
• Sandwich It Up: Make some delish no-knead bread or some Hawaiian sweet rolls and add slices of honey glazed ham to the center.
• Easter Celebration: Serve this honey baked ham recipe with honey glazed carrots, cheesy scalloped potatoes, deviled eggs, deviled ham, green bean casserole and don’t forget the bomb carrot cake boos.

Meal Plan: Ultimate Southern Holiday Dinner with Honey Glazed Ham

Southern cornbread dressing is the ultimate side for any holiday dinner menu.

Mama’s collard greens are essential for your soul food menu. Plus that potlikker is the perfect thing to serve with honey ham.

Candied sweet potatoes add so much flavor and perfect sweetness to compliment this ham.

A southern corn spoonbread is the ultimate twist on cornbread that has a wonderful texture.

Recipe Substitutions

• Unsalted Butter: Go with ghee which will give you that butter flavor.
• Honey: Swap in maple syrup for some more intense and deep notes.
• Dijon Mustard: Go with plain yellow mustard or even a honey mustard if you wanna add even more sweetness to the mix.
• Pineapple Juice: Replace with orange juice or apple cider for some wonderful fruity vibes that add brightness.

Recipe Variations and Additions

• Spice It Up: Just a bit of sriracha or even some cayenne added to the glaze can add some heat to the sweet.
• Brighten: Adding in some fresh orange or lime zest can really add a contrast to the sweetness in the glaze.
• Booze It Up: Just a little bourbon or whiskey add to the glaze will add some complexity and grown up vibes.
• Get Smoky: Swap in smoked paprika for the paprika and add a little liquid smoke to the glaze to add some bomb smokey notes.

Expert Tips and Tricks

• Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in
• Choose a spiral cut ham for the best pineapple honey glazed ham.
• Score the ham before adding the glaze so the flavors penetrate more of the meat.

How to Store Honey Ham

Leftover ham is rare because for reals, it goes quickly. But, if you find yourself with a few extra slices, it’s important to store it properly. Store the ham (in its juices) in an airtight container in the refrigerator for up to 5 days.

BONUS TIP: This ham makes for the best next-day ham sandwiches. Make sure you’ve got good bread and some extra mustard on hand. Dipping the sandwiches in the juices takes it to a new level.

Frequently Asked Questions

More Holiday Recipes

• Fried Turkey Recipe
• Turkey Gravy
• Southern Pecan Pie
• Southern Caramel Cake
• Oyster Dressing
• Garlic Mashed Potatoes
• Southern Cornbread

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Honey Glazed Ham Recipe

This tender, moist and perfectly sweet Honey Glazed Ham recipe is cooked in its own juices and glazed with a mixture of honey, pineapple juice and brown sugar.

Course Main Course

Cuisine American, south, Southern

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 25 servings

Calories 425kcal

Author Jocelyn Delk Adams

Ingredients

• 1/4 cup unsalted butter
• 1 cup brown sugar packed
• 1/2 cup honey
• 2 tbsp dijon mustard
• 1/4 cup pineapple juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Cooking spray
• 8-10 lb Plain fully cooked spiral sliced bone in ham make sure it does not already have a glaze

Instructions

• In a large saucepan over medium heat, melt butter then whisk in brown sugar, honey, mustard, pineapple juice, garlic powder and paprika until combined. Allow the mixture to cook for about 5-7 minutes or until it bubbles and somewhat thickens. Take off heat. It will continue to thicken as it stands.
• Preheat the oven to 350 degrees F. Cover a 9" x 13" pan with lots of foil going up the sides as well then thoroughly spray with cooking spray.
• Place the ham cut side down in the pan. Next score the ham if you desire. To score, simply make shallow cuts along the top of the thicker skin to get the glaze to seep through even more.
• Brush the ⅓ of the glaze over the top of the ham.
• Bake for 1 ½ hours then turn oven to 425 degrees F and brush ham again with half of the remaining glaze.
• Bake 15 additional minutes, then finally brush ham with remaining glaze you have. Place ham under broiler for 3-5 minutes to allow glaze to get sticky. The sugar should be super seeped in and delicious.
• Rest ham for 10 minutes and then serve.

Slow Cooker Instructions

• Thoroughly spray the inside of a 6 or 7 quart slow cooker with your cooking spray.
• Carefully place the ham inside. Prepare ham according to instructions.
• Cover and cook on low for 8 hours.

Notes

Slow Cooker Tips: Butt-end hams fit into slow-cooker a bit more easily. Above all, take into consideration the size of your slow-cooker. A 10-pound ham is as big as you can fit in

Make ahead: The glaze can be made up to 3 days in advance and stored in the refrigerator.

Choose a spiral cut ham for the best pineapple honey glazed ham.

Score the ham before adding the glaze so the flavors penetrate more of the meat.

Nutrition

Calories: 425kcal | Carbohydrates: 15g | Protein: 31g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 1740mg | Potassium: 435mg | Fiber: 1g | Sugar: 14g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

This post was originally published March 2020. It has been republished with new content.

The post Honey Glazed Ham Recipe (Oven and Slow Cooker) appeared first on Grandbaby Cakes.

Y’all may not be able to see me right now, but I got one hand in the air while the other holds a honey roll in my hand. The toes are tapping, the hips are swinging, and life just doesn’t get any better than this.

Y’al these Honey Butter Rolls deserve to be at your holiday table. Made with milk, warm cinnamon, sweet honey, and loads of rich butter, these dinner rolls are the closest thing to a taste of heaven!

The Lowdown on These Honey Butter Dinner Rolls

Cuisine Inspiration: Classic Southern

Primary Cooking Method: Baking

Dietary Info: Vegetarian, can be made gluten-free with ingredient swaps

Key Flavor: It’s all about that honey butter, y’all. Sweet, buttery, with a kiss of cinnamon

Skill Level: Easy peasy! No pro skills required

Soft and Fluffy Goodness

These honey rolls are as soft as a cloud and fluffier than your favorite pillow. They bake up all light and airy, just like a good dinner roll should.

Crazy Easy to Make

No fancy techniques to make this honey butter dinner rolls recipe, boos, just mix, knead, and let these babies rise. And with Fleischmann’s® RapidRise® Instant Yeast, you get that fluff without a long wait!

That Butter Tho

This butter is the WORD ON THE STREET. I mean, we’re talking about warm cinnamon, sticky honey, and creamy butter all in one sweet package! You’re gonna be slatherin’ it on everything.

Ingredients you’ll need to make Honey Butter Dinner Rolls

For the Dough

• All-Purpose Flour: The foundation of our rolls.
• Granulated Sugar: Just a touch of sweetness to get that flavor poppin’.
• Sea Salt: Balances out the flavors and keeps the dough from being bland.
• Fleischmann’s® RapidRise® Instant Yeast: This yeast makes the dough rise quickly, so you can get to eating sooner. No need to proof, simply toss it right in!
• Milk: Gives the rolls a tender crumb.
• Unsalted Butter: Adds richness to the dough. If all you have is salted butter, just reduce the added salt a smidge.
• Eggs: They add that extra fluffiness and richness. No sub here – eggs are key, boo!
• Honey: For a hint of natural sweetness and extra moisture. Maple syrup would be another option if you’re lookin’ to switch it up.

For the Cinnamon Honey Butter

• Unsalted Butter: This is what makes the honey butter so creamy. Salted butter is cool too, just skip the extra salt in the butter mix.
• Honey: Sticky, sweet, and everything nice.
• Ground Cinnamon: You can’t have cinnamon honey butter without cinnamon, duh!
• Sea Salt: A pinch to balance out the sweetness.

How to make Honey Butter Dinner Rolls

Step 1: Mix the Dough, Poof It, and Shape It

1

Mix the dry ingredients until well combined. Next, stir up the milk and egg mixture, making sure to keep the milk between 115-120F to avoid curdling or egg cooking. Combine the wet ingredients with the dry and stir them together until a stiffer, yet tacky dough forms. Harmony loves to play with the dough so we did a little kneading with our hands.

2

Proof the dough until doubled in size, which takes about 40-60 minutes. Be sure to keep the dough covered in a warm room. Once proofed, form the dough into rolls and line them up in a greased pan.

Step 2: Poof the Dough Again and Bake

3

Allow the rolls to rise for a second time, about 30-40 minutes or until doubled in size again.

4

Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.

Step 3: Make the Cinnamon Honey Butter and Butter the Rolls Up!

5

Stir together melted butter, honey, ground cinnamon, and salt in a small bowl until well combined.

6

Top the rolls with the cinnamon honey butter, and serve!

What to serve with homemade dinner rolls

• With a Big Ol’ Pot of Soup: These rolls are perfect for dunkin’ into bowls of brisket chili, creamy potato soup, or some classic chicken noodle.
• Breakfast Spread: Go all out with some crispy bacon, bacon quiche, and breakfast casserole. Or, spread on some homemade apple butter or strawberry preserves to really bring out that honey sweetness!
• Beside a Hearty Weeknight Dinner: Pair these rolls with some fall-apart tender Italian pot roast, buttery mashed potatoes, and green bean casserole.
• At a Holiday Table: These rolls go hand-in-hand with roasted turkey legs, cornbread dressing, and cranberry sauce.

Menu Option: Complete Brunch With Honey Butter Dinner Rolls

This delicious breakfast skillet starts with a flavorful and creamy chorizo, onion and spinach filling that’s topped with fluffy buttery oregano biscuits.

In this French toast pancakes recipe, fluffy buttermilk pancakes are dipped in a deliciously cinnamon spiced french toast custard and fried until golden brown! It’s the best of both worlds.

This brown sugar baked turkey bacon is sure to make your breakfasts better! SO easy to make and SO delicious.

These cauliflower grits will rock your world if you are keto, paleo or Whole 30! Perfectly creamy, rich, buttery and cheesy.

Recipe Substitutions

• Flour: Swap the all-purpose flour with a good gluten-free flour blend that’s designed for baking.
• Honey: You can use maple syrup for a rich, sweet flavor or even agave if you’ve got it on hand. Just keep the quantity the same.
• Butter: Salted butter works just fine if that’s all you’ve got. Just ease up on the added salt in the dough. And if you’re outta butter for the dough, you could sub in margarine.
• Yeast: If you don’t have Fleischmann’s® RapidRise® Instant Yeast (u should, boo!), you can use active dry yeast, but make sure to let it proof in warm milk with a bit of sugar first.

Recipe Variations and Additions

• Spreadable Cinnamon Honey Butter: The same ingredients can be mixed into softened butter for a more solid, yet still spreadable result. I absolutely LOVE prepping a batch of this spread to keep in the fridge for waffles, toast, pancakes, and even sometimes baking!
• Make ‘Em Cheese Rolls: Mix in a handful of shredded cheddar or Parmesan into the dough for cheesy honey yeast rolls. The combo of cheese with that sweet honey butter? Insane.
• Cinnamon Sugar: Sprinkle some cinnamon and sugar on top of the rolls before baking for a sweet, crusty finish.
• Sweeten It Up: Toss in a little brown sugar or vanilla extract into the honey butter for extra sweetness.

Expert Tips and Tricks for making the best honey butter dinner rolls recipe

1. Warm Up Your Milk Right: Get that milk nice and warm, around 110-120°F. If it’s too hot, it can mess with the yeast, but too cool, and the yeast won’t activate right. Think baby-bottle warm.
2. Get That Dough Tacky, Not Sticky: Add flour a little at a time until the dough is soft and just tacky to the touch. Knead it well to get that smooth, elastic texture. For tips on how to improve your kneading technique, definitely check out this article!
3. Give Your Rolls Room to Rise: Make sure they’re spaced just enough to grow a bit in the pan. They’ll double up during the second rise, so don’t crowd ’em!
4. Brush with Butter While Warm: As soon as those honey butter dinner rolls come out of the oven, brush them with extra melted butter. It makes all the difference, boo!

How to store & reheat Honey Butter Dinner Rolls

You can store these rolls in an airtight container on the counter. As for that cinnamon honey butter, it can be refrigerated for up to a week or frozen for a couple of months. Thaw it on the counter, no microwaving!

To reheat the rolls, wrap them in foil and warm in a 350°F oven until they’re nice and toasty.

How long will Honey Butter Dinner Rolls last in the fridge?

Kept at room temp, they’ll stay soft and yummy for a good 2-3 days. But if you’re anything like me, they might mysteriously disappear in 24 hours. I’m not saying I eat them all… But I’m also not saying I don’t!

Can I freeze honey yeast rolls?

These rolls freeze like a dream! Pop ’em in a freezer-safe bag, and they’ll stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temp, reheat in the oven, and brush with some melted butter.

Frequently asked questions

Y’all ready to get ROLL-IN’? (I had to!). With just a handful of ingredients and a lil’ elbow grease, you’ll be sitting down to freshly baked, butter-smothered honey dinner rolls in no time. They’re perfect for dunkin’, spreadin’, and just plain munchin’. Get into it, boos!

My Favorite Biscuit and Roll Recipes

• Garlic Stuffed Cheese Rolls
• Sour Cream Biscuits
• 7 Up Biscuits
• Cheddar Rosemary Dinner Rolls
•  Hawaiian Sweet Dinner Rolls
• Flaky Biscuits

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Honey Butter Dinner Rolls

Warm, soft, tender and slathered in cinnamon spiced honey buttery goodness, these Honey Dinner Rolls are the baked good of your dreams!

Course Bread

Cuisine American

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Resting Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 18 rolls

Calories 206kcal

Author Jocelyn Delk Adams

Ingredients

For the Dough

• 5 cups all-purpose flour plus 1/4 cup for shaping
• 2 tbsp granulated sugar
• 1 1/4 tsp sea salt
• 2 1/4 tsp Fleischmann’s® RapidRise® Instant Yeast (1 packet)
• 1 1/2 cups whole milk
• 6 tbsp unsalted butter melted (plus 1 tbsp, softened, for pan)
• 2 large eggs plus 1 yolk beaten
• 3 tbsp honey

For the Cinnamon Honey Butter

• 4 tbsp unsalted butter melted and cooled
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/8 tsp sea salt

Instructions

For the Dough

• In a large mixing bowl, mix 4 cups of flour, sugar, salt and yeast together with a wooden spoon. Make a well in the center of dry ingredients.
• Heat milk in saucepan over medium heat until very warm (110-120F), but not scalding.
• Add milk to the well along with melted butter, eggs and honey. Stir together until evenly mixed. The dough will look like thick muffin batter. Start adding the remaining cup of flour in 1/4 cup increments, watching closely as a tacky dough forms. Use your hands to continue to combine the dough for about 5-8 additional minutes until a stiffer and tacky dough forms (you can also knead for additional time here if you want a softer product in the end). You want to make sure the flour is incorporated and the dough is soft to the touch and only slightly sticky.
• Cover lightly with plastic wrap and a wet towel and place in a warm spot to proof, until doubled in size, about 40 minutes. Transfer the dough to a lightly greased bowl and cover with a wet towel and place in a warm spot to proof until doubled in size, about 40 minutes
• Heat oven to 350 F degrees and place the rack in center position.
• Grease 13×9 inch pan with 1 tablespoon softened butter.
• Lightly flour work surface. Remove dough from bowl and cut into three large, even pieces. Cut thirds into six pieces each. If using a scale, each ball was about 70-75 grams each.
• Place the ball of dough on the work surface, cupping your hands gently over the dough, press slightly and work in a circular motion to shape into a tight round.
• Place rolls in the prepared pan. Cover lightly with plastic wrap and wet towel and return to a warm place until rolls are doubled in size, about 35 minutes.
• Remove the plastic wrap and place in a preheated oven. Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.
• Cool in a pan on a wire rack for 10 minutes.
• Top with cinnamon honey butter (recipe follows). Serve immediately.

For the Cinnamon Honey Butter

• In a small bowl, stir together melted butter, honey, ground cinnamon, and salt until well combined.

Notes

How to store & reheat Honey Butter Dinner Rolls

You can store these rolls in an airtight container on the counter. As for that cinnamon honey butter, it can be refrigerated for up to a week or frozen for a couple of months. Thaw it on the counter, no microwaving!

To reheat the rolls, wrap them in foil and warm in a 350°F oven until they’re nice and toasty.

How long will Honey Butter Dinner Rolls last in the fridge?

Kept at room temp, they’ll stay soft and yummy for a good 2-3 days. But if you’re anything like me, they might mysteriously disappear in 24 hours. I’m not saying I eat them all… But I’m also not saying I don’t!

Can I freeze honey yeast rolls?

These rolls freeze like a dream! Pop ’em in a freezer-safe bag, and they’ll stay fresh for up to 3 months. When you’re ready to enjoy, just thaw them at room temp, reheat in the oven, and brush with some melted butter.

Nutrition

Calories: 206kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 197mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

The post Honey Butter Dinner Rolls appeared first on Grandbaby Cakes.

Homemade dinner rolls are necessary in my family. My Big Mama always made the best, and she had yeast rolls down to a science. Since learning her techniques, I knew I had to develop a recipe that would live up to those high standards. I’ve played around with various ingredients to make rolls that have different textures and flavors, and that’s how this potato rolls recipe was born!

I love that you can make it with either leftover mashed potatoes or even canned potatoes in a pinch. It is really flexible. And the herby butter glaze just takes it over the top!

The Lowdown on These Potato Rolls

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Baking to golden perfection

Dietary Info: Vegetarian, can be made gluten-free with ingredient swaps

Key Flavor: Buttery and savory, with a herby garlic touch

Skill Level: Beginner-friendly! If you can roll dough and set your oven to 375, you’re good to go

Fluffy and Tender

Thanks to the mashed potatoes, these potato rolls come out extra soft and fluffy. They’ve got that perfect balance of tender on the inside, with just a little bit of a golden crust on the outside.

Make-Ahead for the Win

These rolls rise overnight, so you can prep the dough the day before and have one less thing to juggle on a busy day.

Beginner Recipe

You don’t even have to activate yeast separately, which means less time worrying and more time relaxing. Just mix everything together, let it rise, and boom! Easy potato dinner rolls.

Ingredients you’ll need to make Potato Rolls

For the Potato Rolls

• All-Purpose Flour: The base for the rolls, giving them structure and that perfect texture.
• Cane Sugar: Just a lil’ sweetness to balance the buttery goodness.
• Instant Yeast: No need to activate it, just toss it right in with the dry ingredients. This is the secret to fluffy, dreamy potato rolls.
• Kosher Salt: If you’ve only got table salt, use a bit less.
• Mashed Potatoes: Here’s where y’all can get creative! Use leftover mashed potatoes, sweet potatoes, or even canned potatoes if you’re in a pinch. They all work great and add tons of moisture.
• Warm Water: Helps bring the dough together and activates the yeast without any extra steps.
• Eggs: Adds richness to the dough.
• Unsalted Butter: Melted down and mixed into the dough for extra softness.

For the Herb Butter Glaze

• Salted Butter: To brush over the rolls fresh outta the oven. It melts into every crevice and adds even more buttery goodness.
• Rosemary, Oregano, and Thyme: Dried herbs crushed up for maximum flavor.
• Garlic: Freshly minced for that fragrant, garlicky kick.

How to make Potato Rolls

Step 1: Mix the Dough and Bake

1

Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer with a dough hook. Mix on low speed to combine.

2

Stir together the mashed potatoes and melted butter in a separate bowl.

3

Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl. Mix on low speed until a dough forms, about 4 minutes. Turn up the speed to medium, then continue to mix for another 3-4 minutes. Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.

4

Transfer the bowl to the refrigerator to rise overnight. Once ready to bake, remove the dough from the fridge and allow it to come back to room temperature, about 45-60 minutes.

5

Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball.

6

Transfer the tightly rounded dough into a large greased baking dish spaced a bit apart.

7

Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. Once the hour passes, remove the towel from the rolls and bake the rolls until golden-brown and cooked through.

Step 2: Butter Them Up!

8

Melt butter in a small saucepan over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant.

9

Remove the rolls from the oven and immediately brush them with the herb butter. Serve hot and fresh!

What to serve with potato dinner rolls

• Soups on Deck: These fluffy potato rolls are perfect for dunkin’ in something warm and cozy like chicken noodle soup, beef stew, or even brisket chili!
• Pasta Night: Carbs on carbs, baby! Serve these rolls with a big ol’ bowl of creamy garlic pasta, baked ziti, or a cheesy baked spaghetti.
• Holiday Leftover Sliders: Got leftover turkey, ham, or prime rib from the holidays? Potato yeast rolls are perfect for making mini sliders!
• Comfort Classics: These rolls pair perfectly with classic Southern dishes like fried chicken, pot roast, or turnip greens.

Menu Option: Complete Meal With Potato Rolls

This chicken fried steak is the best country fried steak on the web! It’s crunchy, crispy, flavorful and tender.

These cream cheese mashed potatoes are so good you’ll be licking the plate! Made with roasted garlic, Yukon potatoes and cream cheese.

This is the best fried corn recipe, boos! Fresh corn is shucked, scraped and fried in a cast iron skillet with flavorful bacon drippings and sugar.

This apple cider donut cake is a moist and spiced bundt made with both apple cider and applesauce that’s baked to tender perfection then coated in butter and cinnamon sugar.

Recipe Substitutions

• Flour: Swap out some of the all-purpose flour with bread flour. It’ll give the rolls a chewier, bakery-style vibe.
• Butter: Only have salted butter? Go ahead and use it, just cut back on the salt in the dough.
• Herbs: Switch ’em out for dried parsley, basil, or dill for a different flavor twist on the herb butter.
• Sugar: Cane sugar can be replaced with regular granulated sugar.

Recipe Variations and Additions

• Cheesy Garlic Bread Rolls: Add a layer of shredded mozzarella or cheddar on top before baking, and brush the rolls with some extra garlic butter. Thank me later!
• Sweet Potato Spice Rolls: If you’re using sweet potatoes as the base, sprinkle in some cinnamon, nutmeg, or a pinch of cloves to turn these into a lightly sweet, spiced dinner roll.
• Everything Seasoning: Swap the herb butter for a sprinkle of everything bagel seasoning on top before baking.
• Loaded Rolls: Mix in some cooked, crumbled bacon or chopped ham to the dough.

Expert Tips and Tricks for making the best potato rolls recipe

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

How to store Potato Rolls

Once your rolls have cooled down, pop ’em in an airtight container or wrap them up tightly with plastic wrap. Keep them on the counter if you’re planning to eat them soon, or throw them in the fridge if you want them to last a bit longer.

How long will Potato Rolls last in the fridge?

At room temp, these potato rolls will stay fresh for about 2 days. In the fridge, they can last up to 5 days.

Can I freeze potato yeast rolls?

You can! Wrap them individually and stash them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months. You can also freeze the unbaked dough, just shape the rolls, freeze them on a baking sheet, and then store them in a freezer bag. When you’re ready, thaw and bake as usual!

Frequently asked questions

These Potato Rolls are gonna be the MVP of your meal, boos! Soft, buttery, and perfect for soppin’ up all the goodness on your plate. So go on, make ’em once, and I bet you’ll be looking for reasons to whip up mashed potatoes just for these rolls!

More Dinner Roll Recipes

• Garlic Cheese Stuffed Rolls
• Hawaiian Sweet Dinner Rolls Recipe (Sweet Rolls!)
• Honey Butter Dinner Rolls
• Cheddar and Rosemary Dinner Rolls
• Pizza Rolls Recipe

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Potato Rolls

Potato Rolls are ridic, good, ya'll! It's a dinner roll that uses leftover mashed potatoes to create a dense, moist, soft, buttery flavored roll perfect for any table spread.

Course Bread, Side Dish

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Resting Time 12 hours hours

Total Time 13 hours hours 10 minutes minutes

Servings 12 rolls

Calories 536kcal

Author Jocelyn Delk Adams

Equipment

• Stand mixer
• Sheet Pans

Ingredients

For the Potato Rolls

• 6 cups all-purpose flour sifted
• 1/2 cup cane sugar
• 2 tbsp instant yeast
• 2 tsp kosher salt
• 15 oz mashed potatoes about 3 medium potatoes (or you can use a can of whole potatoes drained, slightly warmed and mashed)
• 1 cup water warm
• 2 large eggs room temperature
• 1/2 cup unsalted butter melted

For the Herb Butter Glaze

• 1/2 cup salted butter melted
• 2 tsp dried rosemary crushed and finely chopped
• 2 tsp dried oregano
• 2 tsp dried thyme
• 4 garlic cloves finely minced

Instructions

For the Rolls

• This rises overnight so factor in when making. In the bowl of a stand electric mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed to combine, about 30-60 seconds.
• In a separate bowl, stir together the mashed potatoes and melted butter.
• Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl.
• Mix on low speed until a dough forms, about 4 minutes.
• Turn up the speed to medium, then continue to mix for another 3-4 minutes. You should expect a fairly smooth but slightly sticky dough.
• Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.
• Transfer the bowl to the refrigerator to rise overnight. This dough can be made up to 2 days in advance.
• Once ready to bake, remove the dough from the fridge and begin portioning (the dough is a bit more forgiving while its a little colder).
• Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball. Transfer the tightly rounded dough into a large greased sheet pan spaced a bit apart. Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. They should be visibly puffy.
• Preheat the oven to 375 degrees. Place the oven racks in the middle of the oven.
• Remove the towel from the rolls and bake the rolls until golden-brown and cooked through, about 20-25 minutes. Remove the rolls from the oven and immediately brush them with the herb butter. (see below). Serve hot and fresh!

For the Herb Butter

• In a small saucepan, melt butter over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant, careful not to brown.

Notes

1. Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
2. Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
3. Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
4. Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.

Nutrition

Serving: 1 roll | Calories: 536kcal | Carbohydrates: 86g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 500mg | Potassium: 487mg | Fiber: 4g | Sugar: 10g | Vitamin A: 529IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 4mg

The post Potato Rolls appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This recipe is great! So much flavor. It definitely jazzed up our boring old potatoes.”

—ANGELA

Y’all these roasted fingerling potatoes might just be my new foodie bestie. Crisp on the outside, layered in a silky marinade made up of EVOO, garlic, rosemary, and spice, and tender on the inside, these potatoes are spectacularly delish! You’re gonna wanna get at these y’all. 

The Lowdown of This Oven Roasted Fingerling Potatoes recipe

Cuisine Inspiration: American Vibes

Primary Cooking Method: Baking

Dietary Info: Vegan and Gluten-Free

Key Flavor: Earthy Potatoes with Flavorful Herby Notes

Skill Level: Easy y’all (No Sweat Fam!)

Fancy AND No-Fuss

They look gourmet and taste divine. The kicker is they’re an absolutely breeze to prep.

Crowd Magnet

Pull this baked fingerling potato recipe out when you gotta impress the fam for a dinner, potluck or even a date with a new boo. Show off your superior kitchen skillz.

Beyond Versatile

These babies are like the little black dress of the culinary world – they go with any and everything y’all.

Ingredients You’ll Need to Make Roast Fingerling Potatoes

• Fingerling Potatoes: These are the main ingredient boos. They come in various colors and sizes and just about all of them will work for this recipe. If your potatoes are a little big, feel free to halve them y’all. 
• Rosemary: With its herbaceous and floral notes, it adds earthy essence to the mix.
• Garlic: Minced, to add that aromatic pungent flavor.
• Paprika: It adds some smoky and slightly sweet essence as well as vibrant color.
• Kosher Salt and Black Pepper: Gotta add both to get that flavor poppin.
• Cayenne Pepper: We add just a little to mix in some heat. Reduce or increase the measurement to fit your own tolerance. 
• Worcestershire Sauce: This gives us that tangy, umami kick. 
• Extra Virgin Olive Oil: I love the fragrance of it. It gives our potatoes that nice crispy exterior.

How to Roast Fingerling Potatoes

1

Mix together the rosemary, garlic, paprika, cayenne, salt and pepper in a small bowl then set aside. In another bowl, whisk together the worcestershire and olive oil.

2

Evenly spread the potatoes on a baking sheet then drizzle with the wet ingredients and sprinkle the herbs on top. Toss everything together and roast for 30-40 minutes in a preheated oven of 400°F until they are tender and cooked through.

How to Serve this Roasted Fingerling Potato Recipe

• Simple Weeknight Dinner: Pop these in the oven while you work on this air fryer salmon or easy chicken francese and garlic bread. Easy peasy boos.
• Easy Entertaining: Got guests coming over? Throw together my easy lamb chops, this fingerling potato recipe and glazed brussels sprouts. And don’t forget this flourless chocolate cake for dessert.

Meal Plan: Fancy Holiday Entertaining with Roasted Fingerling Potatoes

This prime rib is the main dish that truly stops folks in their tracks when you bring it to the holiday dinner table.

Au jus is the perfect compliment to this prime rib and fingerling potato recipe.

Spinach gratin is luscious, creamy, and super sophisticated boos. It goes perfectly in our fancy menu.

This almond cake with both pear and polenta has fancy vibes but is super low key and easy to pull off.

Recipe Substitutions

• Fingerling Potatoes: You can easily swap in another super small potato like a baby red potato or cut up Yukon golds.
• Rosemary: It can be replaced with fresh thyme oregano, or even sage. 
• Worcestershire Sauce: If you don’t have it around, try a bit of soy sauce.
• Garlic: Garlic powder can be a backup, but fresh is best boos.
• Extra Virgin Olive Oil: Canola, vegetable, and canola oil are the best replacements here.

Recipe Variations and Additions

• Cheese It Up: Just a sprinkle of parmesan or goat cheese on top after baking adds some salty creaminess for a textural switch up.
• Add Citrus: Add just a pop of lime or lemon zest to the herb mixture to brighten it up.
• Spice It Up: Want a kick? Toss in a little cayenne or red pepper flakes.
• Add a Dip: Serve the potatoes up as an appetizer and make this remoulade sauce or horseradish sauce to dip them into.

Expert Tips and Tricks

• Go Fresh: If you can, go with fresh herbs versus dried herbs for the best quality flavor.
• Scrub A Dub: Since we are keeping those skins on, make sure you scrub the skins under cold water to get rid of that dirt boos.
• Dry Them: Make sure your potatoes are super dry after you wash the skins so they get crispy on the outside.
• Toss It Up: I like to toss twice while cooking so they are getting evenly browned.

How to Store Baked Fingerling Potatoes

Make sure they are cooled completely. Then pop any leftovers into an airtight container and store in the fridge.

Baked fingerling potatoes can be reheated in a conventional or toaster oven set at 400 degrees for 10-15 minutes. The air fryer works great too! I don’t recommend using a microwave since you won’t get that nice crispy exterior but you can use it in a pinch if you need to.

How long will this baked potato recipe last in the fridge?

They should last for up to 3-4 days.

Can I freeze them?

Absolutely boos! Once they are cooled completely, spread them out on a parchment lined baking sheet and pop in the freezer for an hour to flash freeze them. Once solid, you can add them all to a freezer bag without worrying them will stick together. Make sure you remove all the air you can and label with the date. They should keep for about 3 months.

Frequently Asked Questions

Favorite Potato Recipes

• Potato Soup
• Garlic Mashed Potatoes
• Scalloped Potatoes
• Perfect Baked Potatoes
• Smashed Potatoes
• Stacked Potatoes
• Smothered Potatoes

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Roasted Fingerling Potatoes

These Roasted Fingerling potatoes are superbly seasoned, coated in a buttery garlic-herb marinade, then baked until perfectly crisp yet tender!

Course Side Dish

Cuisine American, Cajun/Creole

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 204kcal

Author Jocelyn Delk Adams

Equipment

• Half Sheet Pan

Ingredients

• 2 tbsp minced fresh rosemary
• 4 garlic cloves minced
• 1 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp worcestershire sauce
• 1/4 cup extra virgin olive oil
• 2 lbs finger potatoes can also use baby red potatoes as a substitute

Instructions

• Preheat the oven to 400°F.
• In a small bowl, do a quick mix of the rosemary, garlic, paprika, cayenne, salt and pepper then set aside.
• In another bowl, whisk together the worcestershire and olive oil.
• Evenly spread the potatoes on a large baking sheet then drizzle with the wet ingredients and finally sprinkle the herbs over the top. Toss everything together until everything is well coated.
• Roast for 30-40 minutes, tossing twice during the cooking process, or until potatoes are completely tender and cooked through and a golden brown color. Serve immediately.

Notes

Any leftovers should be kept in an airtight container and stored in the refrigerator for up to 4 days. Seasoned fingerling potatoes can be reheated in a conventional or toaster oven set at 400 degrees for 10-15 minutes. Alternatively, you can reheat your desired portion in the microwave (in 30 second increments) until heated through.

Nutrition

Calories: 204kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 425mg | Potassium: 686mg | Fiber: 4g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 2mg

The post Roasted Fingerling Potatoes appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“3rd time making these and they are always amazing! ”

—JERROD L.

Mustard greens are a quintessential component to Southern cuisine. Whether you’re at a BBQ where greens are being served alongside smoked meats or it’s New Years Day and your plate is filled with black eyed peas a side of these, the greens can sometimes steal the show. They are tender, acidic yet sweet, smokey and slightly spiced. And this recipe is the one you definitely need to get into.

What Are Mustard Greens? 

Mustard greens are much lighter green than collards. They are thinner and more tender, and shrink to a much smaller amount during cooking so plan accordingly boos. Different from the texture of my Creamed Spinach, Turnip Greens, this Braised Cabbage, or Collard Greens, these are a must try. As for flavor, mustard greens are quite peppery and lively in flavor, while collard greens tend to be strongly leaf-flavored and bitter.

The Lowdown of The Best Mustard Greens Recipe

Cuisine Inspiration: Southern Soul Food

Primary Cooking Method: Slow Braise

Dietary Info: Gluten-Free; can be made vegan with ingredient swaps

Key Flavor: Bold, smoky, savory with a hint of heat

Skill Level: Easy y’all (No Sweat Fam!)

Deep Soulful Flavor

These greens are slow cooked to let that flavor really develop and seep into each and every bite. And that pot likker? Baby bye! It packs so much punch boos.

Southern Authenticity

This recipe is the real deal, straight from my mama, born and raised in Mississippi. She learned how to make these greens from her mother—my big mama—who knew her way around a Southern kitchen like nobody’s business. So, you’re getting authentic Southern flavor, not some random recipe from someone who doesn’t know what’s up.

Easier Than You Think!

This recipe is filled with simple ingredients and no-fuss instructions that will have you cooking like a Southern grandmama in no time. Don’t be intimidated. You can do this boos!

Ingredients You’ll Need to Make this Southern Mustard Greens Recipe

• Chicken Stock: This, along with water, serves as the foundation for our super savory pot likker base.
• Smoked Turkey Leg: Go with a meaty fleshy leg here so you can really get some bomb meat in each serving. And it must be smoked boos.
• Granulated sugar: We use just enough to balance the bitterness of the greens and enhance the overall flavor.
• Seasoning Salt: This salt is a blend of a ton of different spices and salt so we cut down on adding a ton of individual seasonings.
• Worcestershire sauce: This adds such a great impact with umani flavor complexity to the pot likker.
• Apple Cider Vinegar: The tang and brightening really adds something to the mix.
• Red pepper flakes: This spices up the party!
• Garlic Powder: This gets those aromatic vibes in the mix.
• Smoked Paprika: We add color and depth with that smoked action.
• Finely Chopped Onion: This gives us a nice balance of sweetness and more aromatic vibes.

How To Clean Mustard Greens

Mustard greens, like most other fruits or vegetables, should be thoroughly washed before use. This ensures that all the dirt, grit, and grime is long gone! If you don’t properly clean your greens, y’all are just asking for a gritty texture and a dirty aftertaste. 

First things first, fill your sink with lukewarm water to loosen up any grit. Toss the turnip greens in and let the leaves open up. Let them hang out for a minute, then start swishing them around and gently scrubbing with your hands to loosen the dirt.

Once they’re looking good, lift the greens out, drain the dirty water, give the sink a quick rinse, and refill with fresh lukewarm water. Repeat the process until those greens are squeaky clean and ready to go.

How To Cook Mustard Greens

1

After cleaning, After they’ve been cleaned, prep your greens by tearing the leaves from the stems, rolling them up tightly, and horizontally cutting them once. You should be left with medium-sized strips.

2

Add the turkey to a large pot along with enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat until the turkey is just about tender which should take about forty-five minutes.

3

Add both the greens and about 4 or 5 additional cups of water (or enough to just barely cover greens) to the pot. Cover and cook your greens for about an hour or until they are tender and flavorful.  You will have most of the water evaporate leaving the pot likker.

TIP: If you have a lot of water left, remove the lid and allow the greens to continue to cook until the excess water has cooked down level with the greens. Most of the water should be gone.

What to Serve with Mustard Greens

• Low-key Sunday Supper: Make these smothered pork chops, mustard greens, candied yams and hot water cornbread.
• Easy Comfort Meal: Nothing says comfort like buttermilk fried chicken, Southern baked mac and cheese and black eyed peas. And don’t forget the Southern cornbread and sour cream pound cake.
• Easy Weeknight Leftovers: Heat up your mustard green leftovers and serve up a simple main like fried chicken gizzards or salmon croquettes and make some scalloped corn and butter swim biscuits.
• Small Thanksgiving Spread: Make this roasted turkey breast along with oyster dressing, candied sweet potatoes and Jiffy cornbread. And don’t forget the Southern sweet potato pie boos.

Meal Plan: New Year’s Soul Food Feast with Mustard Greens

Gumbo has become such a mainstay in the soul food New Year’s day feast. You gotta make this seafood based one!

Chitlins are the ultimate soul food side dish for any holiday you can think up!

And don’t forget the hog maws too! They all go perfectly with these soul food mustard greens.

Million dollar pound cake is the best way to eat a great dessert while manifesting more money in the new year boos!

Recipe Substitutions

• Smoked Turkey Wings or Legs: I have also used smoked turkey necks with great success. You can substitute the smoked turkey for ham hock.  This is totally up to you and your preference! 
• Apple Cider Vinegar: Lemon juice or even white vinegar are great options to keep that bright flavor alive.
• Worcestershire Sauce: You can swap in soy sauce and still get those bomb flavors in the mix.
• Chicken Stock: Chicken broth or even some water along with chicken bouillon works just great.

Recipe Variations

• Add More Spice: Most Southern folks are gonna have hot sauce to a bowl on the side but know you can also sprinkle some into the pot while its cooking too.
• Go Creamy: Change the texture to something more silky by adding a little heavy whipping cream. It makes it so velvety boos.
• Mix it up: Add in some collards and turnips to change up the textures and flavors.

Expert Tips and Tricks for Cooking Soul Food Mustard Greens

• Pick Them Right!: To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough y’all. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.
• Select The Right Meat: When selecting smoked turkey, you should really be able to smell that great smoked scent outside of the package.  They should also be nice and meaty.
• Leave the Stems Out: I find stems to be too tough in my pot of greens. Totally up to you but I suggest leaving them out.
• Adjust Your Liquid: Making greens can be a little intuitive. Make sure you add more liquid if the pot is looking dry.
• Take Your Time: Mustard greens take time to make. Clean those greens with care. Braise those greens with care.

How to Store Mustard Greens

Transfer your greens to an airtight container and pop in the fridge along with that pot liquor (that delish juice at the bottom of the pot)

How Long Will This Southern Mustard Green Recipe Last In The Fridge?

Stored properly in the fridge, your mustards will stay pretty tasty for up to 4 days.

Can I freeze Collard greens?

Absolutely boos! You can freeze the greens in a heavy duty plastic bag for up to 3 months. Be sure to leave a little air space in whatever storage container you choose.

Frequently Asked Questions

Y’all making mustard greens ain’t that hard at all. You can do this! If you crave the rich authentic flavors of the South right at your house, make a pot of these Southern mustard greens and get your whole life.

More Southern Vegetable Sides

• Southern Fried Corn
• Fried Green Tomatoes
• Fried Okra
• Creamed Corn

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The BEST Southern Mustard Greens Recipe

These authentic Mustard Greens are slowly braised in a savory smoked turkey flavored pot liquor with a kick of spice until it becomes the soul food meal dreams are made of.

Course Side Dish

Cuisine soul food, Southern

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Calories 64kcal

Author Jocelyn Delk Adams

Ingredients

• 3 lbs mustard greens about 5-6 medium sized bunches
• 1 smoked turkey wing or leg, extra meaty
• 1 cup chicken stock
• 3 tbsp granulated sugar
• 2 tsp seasoned salt
• 2 tsp worcheshire sauce
• 2 tsp apple cider vinegar
• 1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup finely chopped onion

Instructions

• Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once resulting in medium size pieces.
• Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
• Next rinse the turkey very well then add to a large pot along with the chicken stock and enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat for about 45 minutes or until turkey is almost tender.
• Once turkey is almost tender, add greens then add about 4 or 5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
• Add all ingredients to the pot and cook while covered for about an hour or until completely tender and excess water has cooked down level with the greens. Most of the water should be gone.

Notes

To pick wonderful greens at your local grocery store or farmer’s market, be sure to pay close attention to the leaves. They shouldn’t be too tough. You want to make sure that the leaves are easy to pull away from the stem and tear/cut later when preparing them to cook.

You can scale back the spice to 1/2 teaspoon if 1 teaspoon of red pepper flakes is too much.

You will need some liquid left for the pot likker but it shouldn’t be way more water than what tops the greens. You should continue to cook down.

Nutrition

Calories: 64kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 613mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The post Mustard Greens Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“These Twice Baked Potatoes turned out amazing! So much flavor on one veggie! Thanks for the recipe!”

—ANA F.

Y’all this twice baked potato recipe is lit!! They taste like crispy, salty potato skins stuffed with creamy, cheesy, fluffy mashed potatoes. Could anything taste better than that? They are dreamy and creamy little boats of heaven that make the perfect appetizer or holiday side dish. Whether you serve this up for Sunday supper or your next Thanksgiving, everyone will be asking for twice the servings.

The Lowdown on the Best Twice Baked Potatoes Recipe

Cuisine Inspiration: Classic American comfort!

Primary Cooking Method: Baking

Dietary Info: Gluten-Free

Key Flavor: Cheesy, Creamy, Rich Potato Deliciousness

Skill Level: Easy y’all (No Sweat Fam!)

Comfort Food Vibes

Cheesy, and beyond satisfying, these twice baked potatoes are legit the epitome of comfort food. They taste like a warm hug from your fave cousin boos.

The Ultimate Crowd-Pleaser

I have never met anyone who doesn’t love a good ole twice cooked baked potato! These are a universal delight that everyone from kids to adults devour.

Stress-Free and No Fuss

They’re so perfect for stress-free entertaining or even for a family dinner on a busy weeknight with a little planning ahead. They don’t take much to pull together plus the straightforward instructions and ingredients make it a breeze.

Ingredients You’ll Need to Make this Easy Twice Baked Potato Recipe

• Russet Potatoes: These starchy beauties bake up fluffy and light plus they soak up that creamy, cheesy goodness like a BOSS.
• Unsalted Butter: This is giving our potato recipe so much richness and melty goodness.
• Heavy Cream: This is gonna turn that potato filling into a rich, creamy, silky texture.
• Sour Cream: That tang is undeniable. Sour cream brings unique flavor and moisture to the mix.
• Chives: This gives a subtle pop of texture, contrast and color.

• Cheddar cheese: Cheddar brings a perfect melt and sharp notes that are absolutely irresistible.

• Parmesan: Salty and nutty, this elevates everything with a sophisticated twist.
• Eggs: These help bind everything together.
• Salt and pepper: The classic duo seasons everything up just perfectly.

How to Make Twice Baked Potatoes

1

Bake your potatoes at 425 degrees for a little over an hour. Cool for 20 minutes. Then scrape out the flesh into a mixing bowl.

2

Add the remaining ingredients to the bowl with potato flesh, making sure to reserve half of the cheddar cheese. Mix everything until it’s nice and combined.

3

Stuff the potato mixture back into each one of the empty potato jackets and line on your baking dish.

4

Sprinkle the remaining cheese over the top of each potato. Transfer the baking sheet back into the oven.

5

Bake until tender and bubbly, about 30 minutes. Then serve them UP!

How to Serve Twice Cooked Baked Potatoes

• Easy Weeknight Dinner: Prep these potatoes ahead then make this easy air fryer salmon and steamed vegetables. Easy dinner y’all.
• Simple Entertaining: Make this delish grilled ribeye steak, a delish harvest fall salad, and an easy garlic bread to serve with your twice cooked potatoes.
• Southern Feast: Get that chicken fried steak on the table along with these potatoes, pinto beans, and some hearty fried cornbread.

Meal Plan: Sunday Supper with Twice Baked Potatoes

London Broil is the ultimate flavorful main dish that pairs perfectly with these potatoes.

Honey glazed carrots will add a little sweetness to this savory meal plan.

Green bean casserole is a wonderful way to add some greens to your menu pairing well with these twice baked potatoes.

Hot water cornbread is the ultimate flavor complement and bread to add to this menu.

Recipe Substitutions

• Unsalted Butter: You can swap in salted butter here but just make sure you leave out some of that salt in the recipe.
• Sour Cream: Replace the sour cream with greek yogurt or softened cream cheese which have similar tangy flavors and thick textures.
• Heavy Cream: You can use half-and-half here however it will be thinner and a little less rich.
• Cheddar Cheese: Go with another super melty cheese like Colby or Monterrey Jack.

Recipe Variations and Additions

• Add Bacon: Toss some chopped candied bacon into the filling mix for a little sweet savory meaty bite.
• Add Veggies: Sauté some spinach and add a little into the filling. A hit!
• Toss In Pimento Cheese: Y’all throwing some dollops of pimento cheese into your filling can really add some Southern depth of flavor.
• Spice It Up: Sprinkle in various homemade spices like a blackened seasoning or even this cajun seasoning. It will jazz those potatoes up!

Expert Tips and Tricks

• Go with Russet: They have a nice thick skin that will stay intact once you remove the baked filling. Plus the potato interior is nice and fluffy and perfect for absorbing all the delish ingredients you mix into it.
• Bake Until Tender: Make sure your potatoes are completely tender before you remove them from the oven.
• Cool Then Scoop: Don’t go handling hot potatoes when trying to scoop out the insides. They could start to fall apart if you handle while too hot.
• Don’t Over Scoop: It’s important to leave a thin layer of potato inside of the skin once you scoop out the inside. That helps the shape stay intact.
• Shred Your Own Cheese: Avoid all the chemicals and shred your own cheese blocks which will increase the flavor and melty ability.

How to Store Easy Twice Baked Potatoes

You should let them cool down to room temp then add to an airtight container or wrap tightly in plastic wrap or foil.

To reheat, I prefer the oven or air fryer since it keeps the exterior crispy but the inside filling creamy. Preheat the oven to 400 degrees. Place the potatoes on a lightly greased baking sheet and bake for 15-20 minutes or until heated through. 

How long will this twice baked potato recipe last in the fridge?

Properly stored, these will keep in the fridge for about 5 days.

Can I freeze leftovers?

Absolutely boos! Make sure your leftover potatoes are cooled down completely then place on a baking tray and pop in the freezer. Freeze until solid, which takes about an hour. Next, remove from the freezer and wrap individually in foil or store them all in a freezer-safe zip top bag. They should last for up to 3 months. 

When ready to eat, thaw the potatoes for 24 hours in the fridge and add a little extra cheese before adding to the oven using the instructions above.

Frequently Asked Questions

More Potato Recipes

• Smashed Potatoes
• Smothered Potatoes
• Garlic Mashed Potatoes
• Candied Sweet Potatoes
• Roasted Sweet Potatoes
• Perfect Baked Potatoes
• Baked Potato Salad 
• Scalloped Potatoes
• Potato and Squash Gratin

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Twice Baked Potatoes

Each bite of these bubbly, crisp, golden brown Twice Baked Potatoes is loaded with creamy butter, tangy sour cream, cheese and fresh chives.  Irresistible!

Course Appetizer, Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 594kcal

Author Jocelyn Delk Adams

Equipment

• Mixing Bowls
• Sheet Pans

Ingredients

• 6 large russet baking potatoes around 12 ounces each
• 8 tbsp unsalted butter room temperature
• 3/4 cup heavy whipping cream
• 1/3 cup sour cream
• 1/4 cup minced fresh chives
• 1 1/2 cups freshly shredded cheddar cheese
• 1/4 cup freshly grated parmesan cheese
• 3 large eggs beaten at room temperature
• 1 tbsp kosher salt
• 1 1/2 tsp black pepper

Instructions

• Preheat the oven to 425 degrees. Begin by piercing the potatoes with a fork or a knife then add the potatoes to an over rack centered in the middle of the oven. Bake for 1 hour and 20 minutes or until potatoes are tender and can be easily squeezed. That means they are completely cooked through.
• Next allow the potatoes to cool down for 20 minutes.
• Lower the temperature of the oven to 350 degrees.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh inside of the potatoes into a mixing bowl, being careful not to tear the outside jacket shell of the potatoes and make sure you keep a thin layer of potato to the inside of each shell.
• Add the butter, heavy cream, sour cream, chives, half of the cheddar cheese, parmesan cheese, eggs, salt and pepper to the potato flesh that was scraped into the bowl. Mash everything together until combined.
• Spoon the potato mixture back into the potato jackets. Add the filled potatoes to a baking sheet and sprinkle on the remaining cheese.
• Bake for 30-35 minutes at 350 until the cheese is completely melted and potatoes are tender and heated. Serve immediately.

Notes

How to Store Easy Twice Baked Potatoes

You should let them cool down to room temp then add to an airtight container or wrap tightly in plastic wrap or foil.

To reheat, I prefer the oven or air fryer since it keeps the exterior nice and crispy but the inside filling creamy. Preheat the oven to 400 degrees. Place the potatoes on a lightly greased baking sheet and bake for 15-20 minutes or until heated through. 

How long will this twice baked potato recipe last in the fridge?

Properly stored, these will keep in the fridge for about 5 days.

Can I freeze leftovers?

Absolutely boos! Make sure your leftover potatoes are cooled down completely then place on a baking tray and pop in the freezer. Freeze until solid, which takes about an hour. Next, remove from the freezer and wrap individually in foil or store them all in a freezer-safe zip top bag. They should last for up to 3 months. 

When ready to eat, thaw the potatoes for 24 hours in the fridge and add a little extra cheese before adding to the oven using the instructions above.

Nutrition

Calories: 594kcal | Carbohydrates: 41g | Protein: 17g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1468mg | Potassium: 1008mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1499IU | Vitamin C: 13mg | Calcium: 332mg | Iron: 3mg

The post Twice Baked Potatoes appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“These were divine! Your technique worked so well for me on my first time making scalloped potatoes. If anyone can mess up potatoes, it is me but these came out perfect! ”

—TIFFANY

If you’ve been searching for the best scalloped potatoes recipe, the search is over boos. My recipe goes above and beyond on flavor, taking this classic side dish to the highest of heights. Thinly sliced potatoes are bathed in a rich, creamy cheese sauce, then baked until golden and bubbly, making this dish the ultimate crowd-pleaser anywhere you serve it up.

The Lowdown of The Best Scalloped Potatoes

Cuisine Inspiration: American Classic with a Flavor Remix

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Cheesy, Spiced Perfectly, Creamy and Melt-In-Your-Mouth

Skill Level: Easy Y’all (No Sweat Fam!)

The Ultimate Delish Comfort Food

Every time you take a bite of this creamy, cheesy scalloped potato recipe, you will get your whole life. It’s got all the textures and flavors melding together creating the ultimate taste sensation. Plus I don’t know that another side dish is as cozy and comforting as this. It’s legit like a satisfying, heart-warming culinary hug.

Super No-Fuss

Don’t let the complex flavors fool you boos. We keep it easy and straightforward with these simple ingredients and instructions. With minimal prep and execution, you can impress your guests with a dish that tastes like it took hours to pull off.

The Ultimate Crowd-Pleaser

Whether it’s for a holiday gathering or a family supper, these homemade scalloped potatoes perfectly complement anything you pair them with. They’ve won over many hearts (just check the reviews boos) making them a universal fave for any special occasion you can think up.

Ingredients You’ll Need to Make this Cheesy Scalloped Potatoes Recipe

• Potatoes: We slice them up thin so they become super tender plus they absorb all the melty creamy cheesy goodness and flavor like straight up bosses.
• Seasoning: This spices may be readily available at the grocery store but they are beyond basic when mixed together. The blend of salt, black pepper, paprika, onion powder, and garlic powder is straight up fire on these potatoes. It mixes in woodsy sharpness, mild sweetness, aromatic undertones and a little heat.
• Butter: This adds so much richness to the mix y’all.
• Flour: In order to thicken the sauce some, we add a little flour to create a wonderful consistency.
• Half and Half: This helps thin our cheesy sauce making it the ultimate creamy consistency.
• All the Cheeses: We use a combo of Monterey Jack and Colby cheddar cheese which are both mild, softer cheeses with high moisture content. Their smooth texture melts perfectly throughout the potatoes y’all.

How to Make Scalloped Potatoes

Step 1: Build the Sauce

1

Melt butter in a medium pot over medium heat. Whisk in the flour until completely combined.

2

Add the half and half, one-half cup of Monterey Jack cheese and a one-half cup of Colby cheddar cheese, whisking constantly until completely combined and cheese is melted. Remove from heat and set aside.

Step 2: Assemble and Bake!

3

Add dry potato slices to the seasoning bowl and toss evenly, covering all the slices with seasoning.

4

Add half of the potatoes in one layer to the pan. (Check the recipe below for instructions for how to make the vertical version.)

5

Pour half of the cheese sauce over them and spread it out, covering the layer.

6

Repeat with the final layer of potatoes and pour the remaining cheese sauce on top. Sprinkle the top with the remaining cheese.

7

Bake covered in the oven for 30 minutes, then uncovered for an additional 30-50 minutes or until the cheese is melted and bubbly and the potatoes are completely tender. Then cool for 10-15 minutes before serving it up.

PRO TIP: You may need to extend the cooking time depending on how thick your slices of potatoes end up. To check for doneness, use a fork or skewer and insert it into the center of the potatoes. It should slide in easily without any resistance.

PRO TIP- How to Make Vertical Scalloped Potatoes: If you wanna create a gorgeous option like the hero images above, layer all of the potatoes VERTICALLY in the baking dish then pour the cheese sauce on top and sprinkle with cheese. Be sure to see the special notes in the recipe card for vertical potatoes.

What to Serve with Scalloped Potatoes

• Weekend Dinner: Serve up these potatoes with some easy fried chicken, classic meatloaf, or even oven fried chicken tenders with some easy steamed vegetables, honey cornbread or garlic bread in the mix.
• Sunday Supper: Get some lamb chops or neck bones on the table along with this Southern green bean recipe, creamed corn and fried okra. They are so hearty with these cheesy potatoes. That’s some good eatin!

Menu Plan: Holiday Menu with Perfect Cheesy Scalloped Potatoes

Honey glazed ham is the ultimate main dish for a holiday dinner that has a ton of flavor. Plus it pairs with this scalloped potato recipe perfectly.

Seafood dressing is an unexpected side dish to add to your holiday table with a ton of bomb flavor.

Roasted butternut squash will pair perfectly with the sweet glaze in the ham while balancing with savory creaminess in the homemade scalloped potato recipe.

Corn spoonbread is a Southern classic that will be right at home on this holiday table.

Recipe Substitutions

• Potatoes: If you can’t grab Yukon gold potatoes, go with russet or Idaho instead.
• Cheeses: You can swap in other cheeses like Gruyere or sharp cheddar to add a different depth of flavor to your cheesy scalloped potatoes.
• Half and Half: You can make a thinner sauce by using whole milk or a thicker richer sauce with just heavy cream. And if you want to cut down on the dairy or lactose, go with a non-dairy milk like almond or oat milk. Just make sure it’s unsweetened and unflavored.

Recipe Additions and Variations

• Gluten-Free: Swap out the all-purpose flour for your fave gluten-free substitute.
• Add Bacon: Throw some cooked, crumbled bacon or diced ham into the mix for some added protein and salty flavor vibes.
• Experiment with herbs: Fresh or dried herbs like thyme, rosemary, or chives can add a nice earthy touch to the flavor profile. Just remember, if you’re using fresh herbs, they’re more potent than dried ones so take it easy!
• Spice It Up: Add a pinch of cayenne pepper or some hot sauce to the cheese sauce for a nice kick.

Expert Tips and Tricks

• Slice Your Potatoes Thinly: Use a mandoline or food processor to ensure your potatoes are sliced uniformly thin. They will cook evenly and absorb the flavors of the sauce effectively, making each bite burst with flavor.
• Shred Yourself!: Grate block cheese instead of buying pre-shredded cheese boos. Your sauce will melt more smoothly since pre-shredded cheese is coated with a powder that keeps it from melting as well.
• Taste Before Baking: Don’t be shy when it comes to using seasonings. Salt, pepper, garlic powder, and onion powder bring out the natural flavors of the potatoes and cheese. Make sure to taste your sauce before you add it to the potatoes so it meets your tastes.
• Give It a Rest: After your potatoes come out of the oven, give them about 10-15 minutes to rest before serving. This helps that sauce thicken up and set, making the overall texture better without it being runny.

How to Store

Store completely cooled in the same casserole dish or transfer it to a smaller dish using a spatula to keep it from falling apart.

When you want to reheat, preheat the oven to 350 degrees F and cover the top of the dish with foil. Allow the potatoes to heat through, it should take about 20-30 minutes. If you’d like a crispier top, remove the foil for the last 10 minutes.

How long will homemade scalloped potatoes last in the fridge?

They can be stored in the fridge for up to 5 days.

Can I freeze?

Absolutely boos! Add leftovers to a freezer bag or a freezer safe container releasing all the air. It should last for up to 3 months. When ready to serve, thaw the cheesy scalloped potatoes in the fridge and then heat up following the instructions above.

Frequently Asked Questions

More Potato Recipes

• Southern Smothered Potatoes
• Potato Gratin
• Garlic Smashed Potatoes
• Garlic Mashed Potatoes
• Baked Potato Salad
• Potato Stacks
• Twice Baked Potatoes
• Roasted Fingerling Potatoes
• Sour Cream Mashed Potatoes

Print

Cheesy Scalloped Potatoes

Made with layers of tender potatoes and a rich, creamy, aromatic sauce, Scalloped Potatoes make for something classically delicious.

Course Side Dish

Cuisine American, Southern

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling Time 15 minutes minutes

Total Time 2 hours hours

Servings 8 servings

Calories 318kcal

Author Jocelyn Delk Adams

Equipment

• Saucepan Set
• vegetable grater
• deep baking dish
• mandoline slicer

Ingredients

• 4 ½ cups sliced Yukon gold or Russet potatoes peeled and thinly sliced to 1/8 inch thickness (notes below for vertical potato baking)
• 1- 1 1/2 tsps kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• 3 tbsp salted butter
• 3 tbsp all-purpose flour
• 1 ½ cup half-and-half
• 1 cup shredded monterey jack cheese divided
• 1 cup shredded colby cheddar cheese divided

Instructions

• Wash potato slices then dry them completely and set to the side.
• Add salt, pepper, paprika, onion powder and garlic powder to a large bowl and whisk together until combined. Give it a little taste and adjust to add more salt or any other spice you like then set aside.
• Preheat oven 400. Grease a large casserole dish with a cover.
• In a medium pot over medium heat, melt butter. Whisk in flour into melted butter until completely combined.
• Whisk in half and half and a ½ cup of monterey jack cheese and a ½ cup colby cheddar cheese until completely combined then remove from heat and set aside.
• Add dried potato slices to the seasoning bowl and toss evenly covering all the slices with seasoning.

Horizontal Layers

• Add half of the potatoes in one layer to the pan then pour half of the cheese sauce over them and spread it out covering the layer. Repeat with the final layer of potatoes and pour remaining cheese sauce on top making sure all of the potatoes are COMPLETELY COVERED in the sauce. Sprinkle the top with remaining cheese.

Vertical Scalloped Potatoes

• Add all of the potatoes and then pour the cheese sauce on top and sprinkle with cheese. For baking vertically, you MUST DOUBLE THE SAUCE AND SEASONING AMOUNT BECAUSE THERE ARE MORE POTATOES AND THEY ARE HIGHER IN THE DISH. When stacking the potatoes, still lay them down on a diagonal so they still lay down a bit to get the full sauce AND MAKE SURE THE POTATOES ARE COMPLETELY COVERED IN SAUCE. SEE NOTES BELOW FOR THE FULL INFO ON HOW TO DO THIS.

Bake

• Bake covered in the oven for 30 minutes then remove the cover and bake for an additional 30-50 minutes (depending on how thick your slices are) or until cheese is melted and bubbly and potatoes are completely tender.
• Remove from oven and allow to cool for 10-15 minutes then serve.

Video

Notes

Horizontal versus vertical potatoes.  I tested both ways.  For horizontal slices, you should be fine with 4 1/2 cups of potatoes.  No need to change any of the measurements.  However, if you want to use the same amount for vertical potatoes, go with a smaller dish. 

If you need to fill a large dish, you might need up to 4 lbs of potatoes however it looks quite gorgeous if served for entertaining.  If you do so, you MUST double the seasoning ingredients and sauce just to be safe.  You can then decide how much sauce you will use but you will want it to completely cover the potatoes so they will bake and not be too crisp at the top.  

How to Store

Store completely cooled in the same casserole dish or transfer it to a smaller dish using a spatula to keep it from falling apart.

When you want to reheat, preheat the oven to 350 degrees F and cover the top of the dish with foil. Allow the potatoes to heat through, it should take about 20-30 minutes. If you’d like a crispier top, remove the foil for the last 10 minutes.

How long will homemade scalloped potatoes last in the fridge?

They can be stored in the fridge for up to 5 days.

Can I freeze?

Absolutely boos! Add leftovers to a freezer bag or a freezer safe container releasing all the air. It should last for up to 3 months. When ready to serve, thaw the cheesy scalloped potatoes in the fridge and then heat up following the instructions above.

Nutrition

Calories: 318kcal | Carbohydrates: 26g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 458mg | Potassium: 589mg | Fiber: 3g | Sugar: 1g | Vitamin A: 637IU | Vitamin C: 24mg | Calcium: 281mg | Iron: 1mg

This post was originally published in April 2020. It has been updated for content and new images.

The post Cheesy Scalloped Potatoes appeared first on Grandbaby Cakes.

Okay y’all, I’m serving up a batch of hot and fresh angel biscuits today! A basket of warm biscuits on the breakfast table was a decadent treat my family looked forward to.  These are super special because they have two unique textures going on: flaky and airy.

If you’ve never had an angel biscuit, you’re in for a real treat boo! Light, airy, and buttery, each of these biscuits are absolutely irresistible. 

What are Angel Biscuits?

Angel Biscuits have been all the rage in Southern kitchens for decades. Somewhere between a yeast roll and a biscuit, they are as airy and light as, well, angel wings. They’re simply scrumptious y’all! 

The Lowdown of This Angel Biscuit Recipe

Cuisine Inspiration: Southern classic

Primary Cooking Method: Baking!

Dietary Info: Can be made Gluten-free or Vegan with ingredient swaps

Key Flavor: Buttery, Flaky, Beyond Light and Fluffy

Skill Level: Intermediate

Unique Fluffy Texture

These biscuits are light and airy, practically melting in your mouth. It’s got the fluffiness of yeast rolls and the buttery richness of classic Southern biscuits. It’s the best of both worlds, and your taste buds will be thanking you!

Simple Straightforward Instructions

Simple ingredients and simple prep equal maximum yum y’all. They’re ideal for brunches, breakfasts, or dinner sides.

Beyond Versatile

Perfect on their own, mind-blowing with some honey or jam, and an absolute dream with gravy. These angel biscuits don’t just fly; they soar no matter how you want to serve them up boos.

Ingredients You’ll Need to Make Homemade Angel Biscuits

• Active Dry Yeast, All-Purpose Flour, Baking Soda, and Baking Powder: These biscuits require 3 different leavening agents to achieve their iconic texture. Instant yeast ensures a quick rise. Baking powder and baking soda reacts with the buttermilk to create a tender, tangy biscuit. 
• Granulated Sugar: Just a little sugar adds a touch of sweetness that makes these biscuits all the better.  
• Kosher Salt: Salt enhances the overall flavor.
• Butter-Flavored Shortening: I bet you’re wondering why I’m choosing to use shortening over butter, so let me explain y’all! Shortening contains almost 50% less saturated fat than regular butter. Less fat results in a higher rise during baking. 
• Buttermilk: There’s nothing in this world like a buttermilk biscuit! Tangy and full of flavor, it adds an extra layer of decadence to this recipe. 

How to Make Angel Biscuits

Step 1: Prep the Yeast

1

Gently heat ¼ cup of buttermilk in a small bowl in microwave until the temp is between 105 and 110F. Add yeast and 1 teaspoon of sugar then mix with a fork until both are dissolved.

2

Let it sit until the mixture is very foamy, about 5-6 minutes.

Step 2: Build Biscuit Dough

3

Whisk together flour, salt, sugar, baking soda, and baking powder in a large bowl.

4

Using a pastry cutter, cut shortening into flour mixture until pea-sized crumbs develop.

5

Pour in yeast mixture and 1 cup of buttermilk and stir together.

6

Mix until a shaggy dough develops.

7

Transfer biscuit dough onto a floured work surface and knead gently just to combine, but do not overmix.

8

Cover with a clean kitchen towel and place in a warm spot (around 85-90F) until dough has doubled in size, about 1 hour.

Step 3: Cut, Cover, Freeze and Bake

9

Roll into a 3/4-1 inch thick round using a rolling pin. Cut using a 2 ½ inch round cutter (do not twist when cutting biscuits).

10

Place the biscuits in a greased cast iron skillet.

11

Cover biscuits with a kitchen towel and place back in warm spot until almost doubled in size, about 30-40 minutes.

12

Place biscuits in freezer for 25-30 minutes to rechill the shortening. Next brush the biscuits with 2 tablespoons buttermilk.

13

Sprinkle with flaky sea salt, then bake until lightly golden brown, about 25-28 minutes, in a preheated oven of 375F.

What to Serve These With Southern Angel Biscuits

• With a Spread: Whether you keep it simple and serve it with strawberry preserves for breakfast or go Southern and smear on some pimento cheese, it’s a hit.
• With Gravy: From white gravy and brown gravy to sawmill gravy, you can use your angel biscuits to sop it all up.
• Build a Breakfast Sandwich: Grab some honey glazed ham and layer on some eggs and cheese or make a fried chicken biscuit.
• Weeknight Dinner: Serve up the best meatloaf, sour cream mashed potatoes, creamed corn, creamed spinach and these biscuits.
• Comfort Food Supper: Throw up this Southern baked chicken, corn spoonbread, okra and tomatoes and these.

Meal Plan: Southern Brunch Spread with Angel Biscuits

This Easy breakfast casserole can feed a crowd and is perfect for your brunch buffet.

Homemade hash browns are so delish and crispy making them a perfect texture contrast to the biscuits.

Candied bacon deserves a spot in this lineup.

Cheese grits will give you good ole Southern vibes along with your angel biscuit recipe.

Recipe Substitutions

• Buttermilk: Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk then let it sit for about 5-10 minutes to thicken up a bit before using.
• Shortening: If you don’t want to use the crisco, use unsalted butter instead.
• Granulated Sugar: You can use brown sugar in place of this for a little molasses flavor in the mix.

Recipe Variations and Additions

• Vegan: Shortening is plant-based so you are good there. You just need to replace the buttermilk with a plant-based option.
• Add Garlic: Add a little garlic powder to the dry ingredients then brush the tops of the biscuits with the simple garlic butter from my cheddar bay biscuit recipe.
• Cornmeal it Up: Replace some of the flour with a little cornmeal to give a nice Southern gritty texture remix.

Expert Tips and Tricks

• Don’t Overwork: Once you add all your dough ingredients together, don’t continue to mix it once it comes together. We don’t want to overactive that gluten and make tough biscuits instead of super light ones.
• Don’t Twist: Most folks don’t know that when you cut your biscuits, you shouldn’t twist the cutter. It can seal the edges of the biscuits preventing them from rising. Just push straight down instead.
• Freeze That Dough: Don’t skip this extra step boos! It helps solidify that shortening again so it creates flaky layers y’all.

How to Store and Reheat Angel Biscuits

Add cooled down leftovers to an airtight container or in a freezer bag. If properly stored, they will keep for 1-2 days at room temperature. If you need them to last longer, pop them in the fridge. You can easily reheat them in the microwave or add to a 350F oven for about 5-10 minutes or until warmed through.

How long does this angel biscuit recipe last in the fridge?

You can keep them in the fridge for up to 6 days. Just bring to room temp before serving for the best flavor and soft airy texture.

Can I freeze ?

Absolutely boos! I like to individually wrap them in plastic wrap then add to a freezer bag. And don’t forget to add a label with the date. They can last in the freezer for up to 3 months. You can reheat them straight from being frozen in the oven at 350F for about 10-15 minutes or until warmed through.

Frequently Asked Questions

Y’all I know I have a plethora of biscuit recipes hanging out on my website but this angel biscuit recipe is special boos. You gotta give it a try. It is the perfect hybrid of Southern biscuits and fluffy dinner rolls. Who knew you could have the best the both worlds in one recipe? Well now you can. Get into it!

Best Biscuit Recipes

• Sour Cream Biscuits
• Drop Biscuits
• Sweet Potato Biscuits
• 7 Up Biscuits
• Butter Swim Biscuits
• Honey Butter Biscuits
• Flaky Biscuits

Print

Angel Biscuits

These light and airy Angel Biscuits will impress any and all at the dinner table! Each biscuit is a mass of pillowy softness and golden buttery crumbs!

Course Bread, Breakfast

Cuisine American, soul food, south, Southern

Prep Time 2 hours hours 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 3 hours hours

Servings 10 servings

Calories 204kcal

Author Jocelyn Delk Adams

Ingredients

For the Yeast Mixture

• 1/4 cup buttermilk
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar

For the Biscuit Dough

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp kosher salt
• 1 tbsp granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 12 tbsp butter-flavored shortening cut into cubes, we used Crisco
• 1 cup buttermilk plus 2 tbsp, divided
• flaky salt for garnish

Instructions

• Gently heat ¼ cup buttermilk in small bowl in microwave until between 105 and 110F. Add yeast and 1 teaspoon sugar and mix with a fork until both are dissolved. Let sit until mixture is very foamy, about 5-6 minutes.
• In a large bowl, whisk together flour, salt, sugar, baking soda, and baking powder.
• Using a pastry cutter, cut shortening into flour mixture until pea-sized crumbs develop.
• Pour in yeast mixture and 1 cup buttermilk and stir with spatula or wooden spoon until a shaggy dough develops.
• Transfer biscuit dough onto a floured work surface and knead gently just to combine, but do not overmix.
• Cover with a clean kitchen towel and place in warm spot (around 85-90F) until dough has doubled in size, about 1 hour.
• Remove dough and roll into a ½ inch thick round using a rolling pin. Cut into 2 ½ inch round cutter (do not twist when cutting biscuits) and place biscuits in greased cast iron skillet.
• Cover biscuits with a kitchen towel and place back in warm spot until almost doubled in size, about 30-40 minutes.
• Place biscuits in freezer for 25-30 minutes to rechill the shortening.
• Meanwhile preheat the oven to 375F. Place oven rack in middle position.
• Brush biscuits with 2 tablespoons buttermilk and sprinkle with flaky sea salt, then bake until lightly golden brown, about 25-28 minutes.

Notes

How to Store and Reheat Angel Biscuits

Pop your leftovers in an airtight container or in a freezer bag. If properly stored, they will keep for 1-2 days at room temperature. If you need them to last longer, pop them in the fridge. You can easily reheat them in the microwave or add to a 350F oven for about 5-10 minutes or until warmed through.

How long does it last in the fridge?

You can keep them in the fridge for up to 6 days. Just bring it to room temp before serving for the best flavor and soft airy texture.

Can I freeze ?

Absolutely boos! I like to individually wrap them in plastic wrap then add to a freezer bag. And don’t forget to add a label with a date. They can last in the freezer for up to 3 months. You can reheat them straight from being froze in the oven at 350F for about 10-15 minutes or until warmed through.

Nutrition

Calories: 204kcal | Carbohydrates: 26g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 315mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

The post Angel Biscuits appeared first on Grandbaby Cakes.