Tag Archives: Bread

Best Biscuits and Gravy


I can always tell that a certain dish is really good, if seeing photos of it makes me wish I had a helping of it! My husband and I wanted to find a fantastic biscuit recipe, and when we tried this one from allrecipes.com, we knew we didn’t need to look any further!


I am no bread guru (I’m still working on my fear of yeast dough), but these were simple to put together, and really didn’t take much more time than my favorite drop biscuits. A bit of kneading is enough to give you perfectly fluffy layers!


If this is the best biscuits and gravy recipe, you may be wondering why there are no pictures of the gravy… I was showing my husband the handful of photos I did take, and we both agreed none of them were going on the blog. A quick Google image search reconfirmed to me that sausage gravy, while delicious, is one of those non-photogenic foods. So, you get photos of puffy biscuits- yum!


  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/3 cup shortening
  • 1 cup milk

1. Preheat oven to 425.

2. In a medium bowl, whisk the flour, baking powder, sugar, and salt. Cut in shortening until the mixture resembles coarse meal. Add milk. The batter should pull away from the bowl.

3. Knead dough on a floured surface 15 to 20 times, then roll out to 1 inch thickness. Cut biscuits with cookie cutter, and place on a greased baking pan.

4. Bake 8-13 minutes, or until edges and top are golden brown.



  • 1 lb ground sausage, cooked
  • 3 Tbsp butter
  • 1/4 cup flour
  • 3 cups milk
  • salt and pepper to taste

1. Melt butter in a large sauce pan. Stir in flour, and mix until smooth. On medium heat, cook until light brown. Gradually whisk in milk, until thickened. Stir in cooked sausage. Season with salt and pepper. Reduce heat, and simmer 12 to 15 minutes. If gravy is too thick, add a little more milk.

{Kudos to “J.P.’s Big Daddy Biscuits” and “Bill’s Sausage Gravy” on allrecipes.com!}

Banana Crunch Muffins


I was looking for a good banana muffin recipe a few years ago, and came across this one, I was intrigued by the idea of adding granola, hoping that it would produce a heartier muffin, and I was very happy with the result! This muffin comes out smooth and light; a texture that is enhanced perfectly by the granola.


I changed the original recipe, which also included chopped walnuts and banana chips, as well as instructions to leave pieces of banana in the batter. I chose to completely blend the banana for a smooth batter. I like the addition of coconut, but my family wasn’t very enthusiastic about it, so I usually leave it out.


  • 3 cups flour
  • 1  1/2 cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, slightly beaten or egg substitute
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup butter, melted and cooled
  • 3 bananas, blended
  • 2 cups granola


  • 1  1/2 cup granola  PLUS  1  1/2 cup shredded coconut

1. Preheat oven to 350. Line muffin cups with paper liners,

2. Mix flour, sugar, baking powder, baking soda, and salt. Mix in eggs, milk, vanilla, butter and bananas. Fold in granola (and coconut). Scoop into muffin liners.

3. Bake 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Yield: 24

{Kudos to allrecipes.com!}

Perfect Drop Biscuits

Perfect Drop Biscuits from Kaye's Kitchen (8)I was trying to come up with a good side to go with dinner the other night, and I pulled out this recipe. I hadn’t made them for a long time, and was so happy with how they turned out- perfectly fluffy!

Perfect Drop Biscuits from Kaye's KitchenThey were delicious plain, alongside chili, but were even better when I pulled out some jam! This recipe takes very little time, bakes fast, and will get eaten quickly! Next time I will have to double the batch!

Perfect Drop Biscuits from Kaye's Kitchen (6)

  • 2 cups flour
  • 1 Tbsp baking powder
  • 2 tsp white sugar
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1 cup milk

1. Preheat oven to 450. In a large bowl, combine flour, baking powder, sugar, cream of tartar, and salt. Stir in butter and milk. Drop batter onto lightly greased cookie sheet; about 1 tablespoon per biscuit.

2. Bake in preheated oven for 8-10 minutes, or until biscuits are golden.

Yield: About 10.

{Kudos to allrecipes.com- “E-Z Drop Biscuits”}

Fluffy Butterscotch Chip Scones

Butterscotch Chip Scones from Kaye's Cupboard3

Growing up, we always had a really big breakfast Christmas morning, and it was one of my favorite parts of the day. My little family has (for now) opted for a simpler morning. We put a small box of the girls’ favorite cereals in their stocking so that they can eat that whenever they are ready. Once all of the presents were opened and the majority of the mess was cleaned up, my husband and daughters were busy with their new gifts, and I enjoyed a quiet kitchen while getting these delicious scones made.

Butterscotch Chip Scones from Kaye's Cupboard (2)1

I had never been a fan of scones before coming across this recipe; they always struck me as too dry. I found this particular recipe on allrecipes.com, and I read through some of the reviews before making it. One review said to skip the kneading and molding it into a big circle. They suggested forming small balls, because the less the dough is handled, the softer and fluffier the finished product. It made sense to us, so we tried it out, and we are converted! We also use cake flour to achieve a lighter texture. Oh, you may have noticed little flecks of brown in these otherwise cream-colored scones- that’s because we use an egg substitute made of flax seed, so that our child with an egg allergy can also enjoy these!

  • 1 cup sour cream
  • 1 tsp baking soda
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 egg or equivalent egg substitute
  • 1 tsp vanilla
  • 4 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp cream of tartar
  • 1 tsp salt
  • 1 cup butterscotch chips (or other desired ingredient)

1. Preheat oven to 350. Lightly grease baking sheet.

2. In a small bowl, blend sour cream and baking soda; set aside.

3. In a large bowl, cream butter and sugar, then add egg and vanilla.

4. In a small bowl, mix flour, baking powder, cream of tartar, and salt. Add dry ingredients to sugar mixture. Do not over mix. Add sour cream mixture, but do not over mix. Fold in butterscotch chips.

5. Lightly flour your hands, scoop a spoonful of dough, and roll it into a ball. Place on baking sheet, and flatten slightly. Repeat until pan is filled. Bake for 12-15 minutes, or until the bottom is golden brown, and a toothpick inserted in the middle of a scone comes out clean.

Yield: About 16 scones.

{Kudos to allrecipes.com- “Grandma Johnson’s Scones!”}

Best Zucchini Bread


Best Zucchini Bread from Kaye's Cupboard 1

I have been making this zucchini bread for a few years now, and I love it more every time I bake it! It’s moist, has great texture, and a perfect amount of cinnamon flavor!

Best Zucchini Bread from Kaye's Cupboard 2

We grew zucchinis this last summer, and almost every one got shredded and frozen in two cup portions so that I can defrost a bag and make this bread! I have taken it to potlucks and family gatherings, and it is gone very quickly!

  •  3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 3 eggs or equivalent egg substitute
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1  1/4 cups white sugar
  • 3 tsp vanilla
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts (optional)

1. Grease and flour 2 bread pans. Preheat oven to 325.

2. Whisk flour, salt, baking powder, baking soda, and cinnamon together in a small bowl. Beat eggs, oil, sugar, and vanilla together in a large bowl. Add flour mixture to egg mixture, and mix well. Stir in zucchini and nuts. Pour batter into prepared pans.

3. Bake for 40-60 minutes, or until a knife inserted in the center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove bread from pan and cool completely.

{Kudos to allrecipes.com! This recipe was called “Mom’s Zucchini Bread.”}