Buttermilk Chive Biscuits

Lila is a tough critic. But she approved of these biscuits.

Lila is one of my friend’s daughters. She is just about a year and a half old and in the year that I’ve known her I’ve gotten stink eye from this adorable little girl more times than I can count. She is the queen at mean muggin’.

But I think I finally broke through to her!!!!

All thanks to these biscuits!!!!!

Autumn and I made them the day before for our family. She is a fantastic little helper and baker. She helped me measure everything into the bowls. We count out the ingredients as we pour them into the bowls. And we she even learning how to propely scoop the floor into the measuring cup too!

That’s why Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers by Lisa Huff is fantastic new cookbook. It has so many recipes that are kid friendly so they will love what you make with them in it. Kids of all ages will love everything from the cookies to the cupcakes to the bars. 

The book is full of clear instructions and lots of beautiful pictures. I love how informative it is for the kids learning the different processes and techniques used in baking. The book starts with different lessons in learning baking skills. It starts with basics likes measuring and moves on to folding ingredients in, and how to work with dough. All really important, interesting, and fun things for kids to try as they develop their kitchen skills.

(To note: Autumn said she would help me with the biscuits, then decided making biscuits at her sandbox/water-table on our lanai was more fun. We co-baked things. ha!)


Well, back to little miss Lila!

I was helping out my friend by picking Lila and her bigger sister, who is awesome friends with Autumn, up from daycare and giving them dinner while she hustled back from a meeting from work. I managed to get a smile from her while at daycare as I picked her up from her classroom, but the real moment when she let her guard with me when the kids were eating. She saw some leftover biscuits in a container on our counter and she eagerly pointed to them. While it wasn’t what I had planned on feeding her, I figured an extra biscuit wouldn’t hurt!

She gobbled that biscuit right up!!! I got the cutest smile when she was done and the rest of the night as smooth sailing.

I guess you just can’t resist a really great biscuit. I know I can’t.

This foolproof biscuit recipe is from Lisa Huff’s

To note: I didn’t have a 2″ round cookie or biscuit cutter and my cast iron pan was too small. But I made due with what I ha. And guess what… delicious biscuits.

The moral of the story is to adapt to use the size cutter that you have, or use the pan that you have, or even both! Square biscuits? Cool! 2 Smaller pans? Cool! Do the best that you can and just make it work otherwise.

Just don’t let anything come between you and these awesome biscuits. They are a going to be an instant family favorite!

Buttermilk Chive Biscuits

Makes 12 biscuits


  • Butter, for greasing the pan
  • 2 3⁄4 Cups plus 2 tablespoons all-purpose flour
  • 4 1⁄2 teaspoons baking powder
  • 1 teaspoon table salt
  • 6 Tablespoons cold, cubed unsalted butter
  • 1/2 Cup chopped fresh chives*
  • 1 to 1 1/2 Cups cold buttermilk
  • Flour, for the work surface
  • 3 Tablespoons melted unsalted butter


  1. Preheat the oven to 425F degrees . Set the oven rack to the lowest level. Grease a 10 1/2″ cast iron pan.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. Cut in the butter with a fork or pastry cutter, until the mixture resembles coarse crumbs. Stir in the chives
  4. Add 1 Cup of buttermilk; stir to loosely combine. Slowly add more buttermilk as necessary until the dough just comes together but is still moist. Do not overwork the dough or the biscuits will come out dense and dry.
  5. Place the dough on a well floured surface. Gently press the dough into a 1″ thick disk. Cut out the biscuits using the round cutter to form the biscuits. If you need to reform the dough into a 1″ thick disk to cut out more biscuits, do so gently so you don’t overwork the dough.
  6. Place the biscuits next to each other in the prepared pan. Bake on the bottom rack for 12 to 17 minutes or until golden brown.
  7. Brush with the melted butter. Cool slightly before serving.


Win a copy of Lisa Huff’s new book

Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers


Leave a comment telling me what you like to make with your kids or what you liked to make with your parents while growing up.

Ends 11/9/17. Open to US residents only




Browned Butter Buttermilk Banana Pancakes


Did you ever watch Buffy The Vampire Slayer?


I did when it was on the air and I am rewatching it now and I am still in love with it all. Plus, Angel too. It was great then and still great now. (And I watch Bones too since David Boreanaz ages like a fine wine…)

Not only am I rewatching them, I am watching them in chronological order, per “The Watcher’s Council“, of course. Why does that matter? Well, there was a lot of cross over between Buffy and its spin-off show Angel. So certain episodes should be watched in a certain order, for best enjoyment.


I highly suggest that you rewatch the series or give it a start if you haven’t watched it before. At the very least the fashion and use of flip phones are highly amusing.

Maybe you can make a big stack of these Browned Butter Buttermilk Banana Pancakes and cozy up to Hulu to binge watch on some Buffy and Angel. I highly suggest it.

Move aside popcorn, pancakes are better!


Brown butter, bananas, and pancakes… they solve all problems.

Just like David Boreanaz’s abs.


Browned Butter Buttermilk Banana Pancakes


  • 1/4 Cup butter, plus butter for cooking the pancakes
  • 1 large very ripe banana (if your bananas are small then use 2)
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 Cups buttermilk
  • 2 1/2 Cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Serve with slices of banana and maple syrup


  1. Brown the butter following these instructions. Let cool, to prevent cooking the eggs.
  2. In a large bowl, or in a bowl of a stand mixer, beat together the banana, brown sugar, eggs, vanilla extract together.
  3. Add the butter and buttermilk and mix well.
  4. Gently fold in the remaining ingredients. The batter should be incorporated together well but still a bit lumpy.
  5. In a skillet over medium low heat, melt butter. Add a ladle (approx 1/4 Cup) of batter to the skillet. Cook gently until a generous amount of bubbles appear, then flip. Cook another few minutes until done. Serve with sliced bananas and maple syrup.

Inspired by Be Mindful, Be Human


Blueberry Buttermilk Zucchini Bread

Blueberry Buttermilk Zucchini Bread

I feel like I am running in a million directions all at once lately.

But the thing is with that, I am not getting anywhere. I am especially not getting out and doing any running. Well, I never liked running, but I miss the energy I felt spinning.

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I haven’t done any spinning since moving and I don’t feel great about it- physically and emotionally. Spinning was my outlet to getting all the crap in my head out of the way and pedal my ass off until I looked like I took a shower fully clothed. I loved how I felt when I was done. I was tired but more energized.

So I said ‘enough’s enough’ and I booked a class this weekend to check out a studio in Tampa. Hopefully, I’ll love it as much as I did the classes I took at B/Spoke in Boston. Can’t wait for tomorrow!

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Anyway, I have been hooked on blueberries ever since we went blueberry picking a few weeks ago. They are just so good plain or blended into a smoothie or baked into something extra delicious.

I wanted to do some baking with them so I turned to Pinterest to see what I could find. I was getting out of control pinning things since there are so many great options of pancakes, muffins, breads, and pies. In the end I just turned to a favorite of mine.

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My Lemony Raspberry Zucchini Bread is one of the most popular recipes on my blog. It’s pinned a ton. Oh it makes me so happy when I see it pop up in my feed from someone pinning it. Plus, it’s just plain good.

I decided to use blueberries instead of the raspberries and to change things up even more by skipping the glaze and the lemon.

I loved the lemon in the other zucchini bead, but I wanted to just keep things a bit more mellow. I decided to skip the lemon in the bread and in the glaze, but keep the tartness by using buttermilk. I love buttermilk, it just gives recipes a bit more pop compared to using just milk.

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The bread is great with the tangy buttermilk, sweet blueberries, and refreshing zucchini. Plus, I just love the green speckles throughout it. And the bursted blueberries. OMG, the best!!

Summer is all about breads like this!

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Blueberry Buttermilk Zucchini Bread

Makes 1 9×5 loaf


  • 2 Cups unbleached all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon  salt
  • 2 eggs
  • 1/2 Cup vegetable oil
  • 3/4 Cup sugar
  • 3/4 Cup buttermilk
  • 1 cup grated zucchini
  • 1 1/2 cups blueberries


  1. Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan, set aside.
  2. In large bowl, blend flour, baking powder, and salt. Set aside.
  3. In the mixer bowl of a stand mixer/medium-sized bowl, beat 2 eggs well. Then add oil and sugar, and beat on low until well combined. Add the buttermilk, blend everything well.
  4. Gently mix in the zucchini until just evenly distributed.
  5. Add in the dry ingredients and mix until just combined. Don’t over mix.
  6. Gently fold in the blueberries.
  7. Pour the batter into the loaf pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack and cool completely.




Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

As a blogger I’m always thinking about the next recipe, the next idea, the next post. In doing so I create a lot of drafts.

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I currently have 44 of them.

I’m am nuts? Wait, don’t answer that…

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They are in varying degrees of done-ness. Some have recipes completely written in there. Some just need photos of travel recaps. Some need the ‘intro’ part of the post. Some are just links that represent ideas.

I’m curious, other bloggers reading this… how many drafts do you currently have?

Anyway, these muffins are such a great way to start your day. Or for you to munch on while taking a bit of an afternoon tea break.

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It’s a light, and yet dense, muffin that is jam packed filled with fresh juicy blueberries. The muffin isn’t too sweet so the blueberries really stand out. The fresh berries really make the muffins moist too. So delightful.

I like to top these muffins off with a bit of sugar before baking. It does add some extra sweetness, but I love the crunch the most. I didn’t have sanding sugar on hand, but I suggest using that. I’ve already ordered a big bag of it so I’m ready for when I make my next batch of these Blueberry Buttermilk Muffins.

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This is a pretty big batch recipe as it makes 30-32 muffins. Personally, I like to make big batches of things so I can share or freeze the extras. We did both with these. I gave a dozen to daycare, Price brought some to work, and we froze some too. We just sealed them up in zip locked bags so they would be fresh and easy to grab from the freezer. Then we have a homemade breakfast at the ready for us on busy mornings.

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You won’t be able to resist some fresh from the oven muffins.

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Blueberry Buttermilk Muffins

Makes 32 muffins or 16 jumbo muffins


  • 5 Cups all purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 Cups sugar
  • 8 ounces butter, at room temperature
  • 4 eggs, beaten
  • 2 Cups buttermilk
  • 3 teaspoons vanilla extract
  • 3 – 3 1/2 Cups fresh blueberries
  • flour for coating blueberries
  • Sugar for sprinkling on muffins


  1. Preheat oven to 400 degrees. Like your muffin pans with muffin liners.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt.
  3. In a large bowl or in a bowl of a stand mixer, beat the butter and sugar until light and fluffy in texture. Add the eggs, one at a time, and beat well after each addition. Slowly beat in the buttermilk.
  4. In batches, add the dry ingredients until nicely incorporated. (Note: It’s a thick batter)
  5. Equally divide the batter in the liners, approximately 3/4 full.
  6. Bake for 18-20 minutes*, or until a tooth pick inserted in the center of the muffin in clean upon removal. Remove from the muffin tin and cool on a wire rack.

*If you want to use a jumbo muffin tin, the baking time will be about 28-30 minutes.

Adapted from Jo Cooks


Buttermilk Chess Pie

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Florida here we come!

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Autumn and I are heading down to Florida today to visit my mom and grandmother. This will be Autumn’s first flight. I’m up for the challenge but I’m really hoping that it goes well. She typically takes a nap mid morning and that is when we are flying so I’m hoping she will get snuggily and sleep. But you never know how it goes until you’re just stuck at 35,000 ft with a screaming baby. She is teething now (her 2nd tooth broken through yesterday morning) so she had a fever last night. At least now I can really drug her for the flight and it would be legitimate! ha!

This will also be my grandmother’s first time meeting Autumn. It will be a lot of fun for them to meet. I’ll be sure to get a lot of photos of them together. Plus have someone take a picture of all 4 generations. awww!

Since I’m heading to thee South I’ve made a Southern Classic to share today!

I’ve always wanted to try a Chess Pie so I’ve decided this is going to be a month of Chess Pies. I picked Buttermilk Chess Pie to kick things off. It was a good decision!

I’ve mentioned before that I’ve been lazy about making pie crust dough (with the exception of graham cracker/cookie crusts) but this was so easy that I’ve become a convert. Soo easy. and it felt so satisfying to make the whole thing myself. Believe them I am all about convenience but this didn’t take much effort so I will be making more pie crusts from now on.

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This pie is super rich! I typically cut 8 slices in a pie but I think 12-16 slices would be fine since it’s so sweet and buttery. Oh the butter!! There are 2 sticks of butter in this pie between the crust and filling. So yeah, this is Southern!

I hope you enjoy a slice this weekend while I soak up the sun. Oh, I can’t wait!!

Buttermilk Chess Pie

Buttermilk Chess Pie

Makes a 9″ Pie


For the Crust

  • 1 Cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) COLD unsalted butter
  • 3-4 Tablespoon ice water

For the Filling

  • 1 1/2 Cups sugar
  • 2 Tablespoons all-purpose flour
  • 5 large eggs
  • 2/3 Cup buttermilk
  • 1/2 Cup unsalted butter, melted
  • 1 teaspoon vanilla


To make the crust

  1. Cut the butter into small pieces. Put back the freezer for at least 10 minutes.
  2. Place the flour, sugar, and salt in a food processor. Pulse the mixture couple times. Add the butter to the mixture and pulse until the butter is cut into the size of peas. Add 3 tablespoons of ice cold water and pulse until the mixture looks like tiny pebbles. If needed add 1 more tablespoon of water.
  3. Pour out the crumbly dough out onto a well floured work surface and press into a disk. Roll flat until 1/2″ thick, then fold the dough into thirds, towards the center. Roll flat again and fold into thirds again toward the center. Roll out again and then fold in thirds, then in thirds in the other direction, so the dough looks like a little cube. Press into a disk and wrap in plastic.
  4. Refrigerate for at least 30 minutes.

To make the pie

  1. While the crust is chilling, preheat oven to 350.
  2. Lightly beat the eggs in a large bowl. Add the buttermilk and light mix to combine.
  3. Add the sugar and flour and mix again until combined.
  4. Stir in melted butter and vanilla extract until combined.
  5. Remove the dough from the refrigerator. On a well floured surface, evenly roll out the disk until it is large enough to fit into a 9″ pie plate. Transfer into the pie plate, and then trim and crimp the edges as needed.
  6. Pour the filling into the unbaked pie crust.
  7. Bake for 45 minutes or until just set. Cool the pie on a wire rack at least an hour prior to serving. Store leftovers, well-wrapped in the refrigerator.

Crust sourced from A Spicy Perspective, Filling Sourced from A Cook and Her Books