Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Easy Parmesan Herb Biscuits

Easy Parmesan Herb Biscuits

I am so excited about the recipe I have for you today: Easy Parmesan Herb Biscuits! These biscuits are so delicious - they fill the whole kitchen with the smell of warm bread, and taste amazing warm from the oven. (But they also are amazing cold, I took one for the team and ate all 12 just to be sure.) We love these alongside soup, salad or and for a quick snack on their own!

This year I'm planning to serve these easy homemade biscuits as our Thanksgiving rolls, and I seriously can't wait! They're so soft and flakey, with a hint of flavor from the herbs that takes them to the next level.

I love that this is such an easy biscuit recipe - they're seriously so quick to whip up! If I'm making these for company, I prep them ahead of time, cover them in plastic wrap on the baking sheets, and then just pop them in the oven when I'm 20 minutes away from wanting to serve them. 

Makes 12 biscuits


3 1/2 cups all-purpose flour
1 cup Organic Valley Shredded Parmesan Cheese
1 tablespoon dried herbs (I used herbs de Provence)
1 teaspoon garlic powder
2 tablespoons baking powder
2 teaspoons sea salt
12 tablespoons cold Organic Valley Salted Butter
1 1/2 cups Organic Valley Buttermilk


Line two baking sheets (or one large one, I use this half sheet baking sheet and LOVE it!) with parchment paper. Set aside.

In a large mixing bowl, whisk together the dry ingredients, flour through salt. Rub in the butter with your fingers, until the mixture resembles course crumbs. Add the buttermilk, and stir with a spatula until the dough comes together.

Flour a work surface, and transfer the dough to the floured surface. Using your hands, press the dough out to about 1" thick, sprinkling with additional flour as necessary. Cut out the biscuits using a cup or cutter about 3" in diameter. Place each biscuit on the prepared baking sheets. Once all the biscuits are cut, transfer the baking sheets to the fridge for 30-45 minutes.

Preheat the oven to 350 degrees F. Bake for 20 minutes, rotating the pans halfway through.

Enjoy warm with butter, serve with soup, or a nice salad. I can't wait to make these for Thanksgiving!

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Kirsten Bell
Baked Pumpkin Donuts with Bourbon Glaze

Baked Pumpkin Donuts with Bourbon Glaze

We're well into October and well into pumpkin spice season (aka the best season ever). I hope you're not tired of it yet, because I'm just getting started people! Today I'm sharing a super easy, super delicious fall dessert recipe with you - Baked Pumpkin Donuts with Bourbon Glaze!

Equipment Used In This Post: 

These baked donuts are so quick and easy to whip up, and I love that they're a healthier version of the traditional donuts. And let me just tell you - that Brown Sugar Bourbon glaze is amazing! The perfect compliment to warm pumpkin spices, and a super fun fall dessert. When I'm serving these to kiddos, I make theirs with a vanilla glaze (just 1/2 teaspoon vanilla extract instead of bourbon), and top theirs with fun sprinkles so they're easy to tell apart haha!

These donuts are such a fun Halloween treat, and wouldn't they be an awesome Thanksgiving dessert or brunch idea too?

Donut Ingredients: 

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1 (15 oz) can of pumpkin (not pumpkin filling)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, melted
3 eggs

Glaze Ingredients: 

1 cups powdered sugar
2 tablespoons Brown Sugar Bourbon


Preheat the oven to 350 degrees F, and grease two donut pans with nonstick spray (I use a coconut oil spray).

In a medium mixing bowl, whisk together the dry ingredients, flour through salt. Set aside. In a large mixing bowl, mix together all the wet ingredients, pumpkin through eggs until well combined. Add the dry ingredients and mix until just combined.

Transfer the batter to a large ziplock bag, and cut about an inch-wide hole in one corner. Pipe the batter into each well of the donut pan, filling each well to about 2/3 full. Bake for 10-12 minutes, or until a toothpick comes out with moist crumbs. Allow to cool before dipping in glaze.

For the glaze: whisk together the powdered sugar and Brown Sugar Bourbon until smooth. Dip each donut into the glaze, and allow to harden before serving.

Some More Fall Recipes: 

Thank you to Heritage Distilling for sponsoring this post. As always, all opinions are my own. 
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Kirsten Bell