Broccoli Chicken Hotdish

 Ingredients:

• 1 can crescent roll sheet
• 1 small yellow onion, finely chopped
• 1 cup chopped broccoli, more or less to taste
• 1 can of cream of celery soup
• 1 can of cream of chicken soup
• 1 8-oz block cream cheese
• Black pepper generous amount
• 1 cup Chicken broth as needed, to thin the mixture
• 2 lbs cooked, chopped chicken
• 1 block sharp cheddar cheese, shredded
• 2 sleeves of buttery crackers crushed
• 1⁄2 cup butter, melted

Directions:

1. Spray a 13x9 baking dish with nonstick spray. Press the crescent roll sheet

evenly into the bottom.

2. Soak chopped onion in water for a few minutes to reduce the bite, then drain. Spread over the crescent dough.

3. Add chopped broccoli evenly on top of the onion layer.

4. In a saucepan over medium-high heat, combine cream of celery, cream

of chicken, cream cheese, salt, and black pepper. Stir until smooth.

5. Add chicken broth a little at a time until the mixture is thinned to your

preference. Continue stirring.

6. Stir in the cooked, chopped chicken. Mix well and heat through.

7. Pour the hot chicken mixture over the broccoli and onion layers in the baking dish.

8. Top with shredded sharp cheddar cheese.

9. Combine butter and crackers, stir together.  Put on top of the hot dish before baking.

10. Bake uncovered at 375°F for 30 minutes, or until golden brown and bubbly.

Chicken & Street Corn Enchiladas

Looking for a creamy, cheesy dinner that’s easy to pull together with leftover chicken? These Chicken & Street Corn Enchiladas are packed with flavor, layered with cheesy goodness, and finished with a smooth, tangy sauce that takes them over the top.

Ingredients:

• 10 soft taco shells

• 2 cups cooked, shredded chicken (rotisserie works great!)

• 11 oz La Mexicana Rojo's Mexican Style Street Corn Dip

• 2 cups shredded Monterey Jack cheese

• 4 Tbsp butter

• 4 Tbsp flour

• 2 cups chicken broth

• 1 cup shredded Pepper Jack cheese (add more if you like it spicy!)

• 1 (4 oz) can diced green chilies

• 1 cup sour cream

Directions:

1. Prep the pan.

Preheat oven to 350°F. Lightly grease a 9×13 baking dish.

2. Assemble the enchiladas.

• Spread a spoonful of Street Corn Dip onto each taco shell.

• Add a sprinkle of Monterey Jack cheese and some shredded chicken.

• Roll up each tortilla and place seam-side down in the prepared pan.

• Sprinkle any leftover Monterey Jack cheese over the top.

3. Make the sauce.

• In a medium saucepan, melt the butter over medium heat.

• Stir in flour and cook for 1 minute, whisking constantly.

• Slowly add chicken broth, whisking until smooth. Continue cooking until thickened and bubbly.

• Stir in Pepper Jack cheese until melted.

• Add sour cream and green chilies, stirring until combined. Do not boil (this keeps the sour cream from curdling).

4. Bake.

• Pour the sauce evenly over the tortillas in the pan.

• Cover with foil and bake for 25 minutes.

• Remove foil and broil on high for 3 minutes, or until the cheese on top is melted and golden.

5. Serve & enjoy!

Let cool slightly before serving. Pair with a side of rice, beans, or a crisp salad for a complete meal.

Joe's Hotdish

It's a hot dish, because we're from MN, don’t cha know? 😂 This recipe is so fast and simple, it’s practically a cheat code for those nights when you’re too busy to even find your keys. I used to whip this up for my son when he was little, and he loved it so much, it became known as Joe’s Hotdish—

Ingredients:

• 1 pound ground beef
• 1 (12 to 16-ounce) bag of dried egg noodles
• 2 (10.5 ounces) cans of cream of mushroom soup
• Milk
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon Tony Chacheres spice
• salt and pepper to taste

Instructions:

1. Bring a medium to a large pot of water to a boil and cook the egg noodles according to the package instructions.
2. While the pasta is cooking, heat a large pan over medium-high heat and brown the ground beef, breaking up pieces with a meat chopper or wooden spoon.
3. Once the beef is browned, stir in the cream of mushroom soup, milk, onion powder, and garlic powder. NOTE: Use milk to thin out - I don't measure, I just kinda pour it in.  I would start with 1/4 cup and go up from there. 
4. When the noodles are cooked, drain them and add the noodles to the pan. Stir to combine everything and allow to sit for one minute.
5. Season with salt and pepper to taste and enjoy!

Notes

Foolproof Pie Dough

This is a recipe that I have been using for a long time.  My crusts are not very pretty ( I am still working on that) but the taste is amazing.  Yes, you read it correctly that there is vodka in the recipe.  I promise you won't taste the alcohol as it burns off first so you are left with a flakey crust. This recipe makes two crusts but you can easily 1/2 this recipe to make one crust if needed. 

Ingredients:

• 2 1/2 cups All Purpose Flour
• 1 tsp salt
• 2 Tbsp Sugar
• 12 Tbsp Cold butter, but into 1/4-inch pieces
• 1/2 cut butter shortening, (Crisco) cut into 4 pieces
• 1/4 cup Cold Vodka
• 1/4 cup Cold Water

Directions:

1. Process flour, salt, and sugar in a food processor until combined, about 2 one-second pulses.  Add butter and shortening and process until dough just starts to collect in uneven clumps, about 12 - 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour)
2. Scrape the bowl rubber spatula and redistribute dough evenly around the processor blade.  Pulse until evenly distributed around the bowl and the mass of dough has been broken up. 4-6 quick pulses.
3. Empty mixture into bowl.  Combine vodka and water.  Sprinkled liquid over the mixture.  With a rubber spatula or wooden spoon, use folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together.
4. Divide dough into two even balls, wrap in plastic wrap, and flatten each into a 4-inch disk.  Refrigerate at least 45 minutes or up to 2 days.  Freezes very well. 

Sausage Dressing

This dressing is so much more than a recipe—it’s a cherished tradition passed down from my grandma to my mom, and then to my sister and me. I’ve always just eyeballed the ingredients, trusting the feel and memories of making it, but this time, my husband helped me measure everything so I could share it with you as close as possible to how we make it. In my family, we always prepare it the day before—it’s just the way it’s always been done. You could bake it right away, but letting it rest overnight allows the flavors to come together most magically, just like we’ve enjoyed for generations.

Ingredients:

• 12 oz bag of Pepperidge Farms stuffing (I use the seasoned classic stuffing)
• 2 boxes of Stove Top Stuffing (I use traditional sage and turkey)
• 1/2 lb breakfast sausage
• 2 sticks butter
• 1/2  cup onion
• 1/2 cup celery
• pepper to taste
• 1 garlic clove
• 2 eggs, beaten
• 1 cup Milk
• 4 cups chicken broth
• 1 tsp Sage
• 1 tsp  Poultry Seasoning
• 1 tsp Thyme

Instructions:

1. Preheat oven to 350°
2. Melt one stick of butter, add the celery, onion, and pepper to taste, and saute for about 5-7 minutes or until soft. Add the garlic and cook for an additional minute or two.  You don't want to burn the garlic as it can get bitter
3. In a large bowl, add the stuffing, the sausage, and the vegetables. Stir in the broth, beaten eggs, and milk.  
4. You can add the additional Sage, Poultry Seasoning, and Thyme and stir well.  Add more milk or broth if it is too dry. 
5. Stir everything together until it's evenly combined and add it to a greased 9x13 baking dish.
6. Cover with foil or lid and bake for 30 minutes.  Remove the foil/lid and place it back into the oven for an additional 30 minutes uncovered.  
7. Let it rest for a few minutes before serving. 

Garlic Aioli

1/4 cup mayonnaise
1 garlic clove, pressed
1 tsp Lemon Juice
1/8 tsp salt
1/8 tsp Pepper

In a small bowl, combine all ingredients and stir until well combined.

Taste and add more salt and pepper if needed.

Serve and enjoy!

Parmesan Crusted Potatoes

 These potatoes make a WONDERFUL side dish. 

1 lb new potatoes, halved Yukon works great
1/2 Tbsp Garlic Powder
small amount of oil
4 Tbsp Butter, melted
1 1/2 cups Parmesan Cheese

Preheat oven to 425.  Clean potatoes and cut them in half.  Score them into a diamond shape.

Season potatoes with garlic powder and a little oil.

In a medium bowl, combine melted butter and parmesan cheese, creating a paste-like mixture.

Spread the parmesan mixture on the bottom of the baking pan.  Place potatoes face down on the baking sheet.

Bake until potatoes are golden and fully baked about 25 minutes.

Strawberry Compote

I make this sauce when I make plain cheesecake.  It is SO good over cheesecake and ice cream and pancakes.  Heck, it's almost good enough to drink LOL

4 Cups strawberries, diced up
1 tsp Vanilla
1/3 - 1/2 cup Sugar
1 tsp Cornstarch
1 Tbsp Lemon Juice
A pinch of Salt

1. Prepare The Strawberries. Start by slicing or dicing the strawberries.
2. Combine Strawberries & Sugar. Add the strawberries to a medium saucepan along with the sugar. 
3. Make Slurry. In a small bowl, combine lemon juice, cornstarch, vanilla, and salt. Whisk together until completely smooth, then add this cornstarch slurry to the strawberries and sugar. 
4. Bring To A Boil. Stir the mixture with a flexible spatula over medium heat until it begins to boil. 
5. Stir To Thicken. Keep stirring. Reduce the heat and simmer on the stove for 4-5 minutes, or until the berries have softened somewhat and the sauce has thickened. (Remember it will thicken more as it cools)
6. Cool. Let the strawberry topping cool, then transfer the finished sauce to an airtight container or glass jar. Chill in the refrigerator until cold.
7. Serve & Store. Store strawberry topping in the refrigerator for up to 3-4 days. You can freeze this strawberry topping in an airtight freezer bag for up to 1 month. Thaw in the fridge before using (the texture will soften slightly upon thawing). Enjoy this strawberry topping with waffles, ice cream, cheesecake, strawberry shortcake, pound cake, yogurt, and more!

 

Biscuits

Let me tell you I have tried and tried to make biscuits for YEARS!!! They started out like hockey pucks LOL. But with lots of practice and a family that loves to try them, I have finally gotten some that are pretty darn good.  They aren't Hardee's good but they are pretty good.  Here ya go!

2 cups self-rising flour

1 1/2 tsp baking powder

2 tsp sugar

1/4 tsp salt

3 Tbsp Butter

4 Tbsp Crisco, butter-flavored

3/4 - 1 cup buttermilk or whole milk

Whisk together the flour, baking powder, sugar, and salt.  Cut in the butter and shortening until the mixture resembles coarse crumbs. Add the milk and stir together with a spoon. DO NOT DUMP the milk in all at once.  Start with about 1/2 cup and gradually add until the dough is wet.  Turn out onto a generously floured surface.  DO NOT KNEAD.

Roll or pat out your dough to about 1 inch thick.  Cut out biscuits.  I used a 2-inch biscuit cutter so they would be a bigger biscuit to use for breakfast sandwiches.  Spray a baking sheet lightly with cooking spray. Place biscuits touching each other on the baking sheet.  Brush tops with additional buttermilk.  Bake in preheated 425 degrees oven for about 15-20 minutes until brown on top.  Makes between 8-10 biscuits.  

I personally do not use buttermilk.  I use either whole milk or 2% milk and they are still delicious.  

Carrot Cake

Tim's favorite dessert is Carrot Cake so I had to figure out a way to make it and not be such a big pan.  We love it but DON'T need such a huge pan.  So if you are looking for a cake recipe that doesn't make a large batch then this is it!!

Ingredients:

2 Eggs, at room temperature

3/4 cup oil

1/2 cup Brown Sugar

1/2 cup White Sugar

1 tsp Vanilla

1 cup Flour

1 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp Salt

1 tsp Cinnamon

1/4 tsp Nutmeg

Frosting:

8 oz Cream Cheese, softened to room temperature

1 stick of butter softened to room temperature

1 tsp Vanilla

3-1/2 cups Powdered Sugar

Pinch of salt

*Milk if needed

• Preheat oven to 350 degrees. Grease and flour 8" x 8" pan and set aside. 
• Peel and grate carrots, and set aside. I use a food processor to grate mine fast but you can use a box grater as well. Note: Use freshly grated carrots. Store-bought pre-grated carrots are too dry.
• In a large bowl, beat together eggs, oil, sugars, and vanilla extract by hand with a large whisk.
• In a separate bowl, mix together flour, baking powder, baking soda, salt and spices. Stir the dry ingredients into the egg mixture until blended with a wooden spoon.
• Fold in the carrots and spoon into the cake pan.
• Bake in preheated oven for 35-40 minutes Cake is done when a toothpick inserted in the center comes out clean. Let cool before frosting.  
• Make the Frosting: Beat butter and cream cheese until light and fluffy. Slowly mix in powdered sugar, salt, and vanilla extract until smooth. *You can add milk if it is too thick. 
• Frost the Cake with the frosting. If desired, add chopped pecans to the frosting.
• Refrigerate until ready to serve.

Making Bacon

We started making our own bacon when we saw Fareway had Pork Belly's on sale.  So with the help of some friends we gathered recipes, did lots of reading, and decided to jump in.  Our first batch was good but we want to make it awesome, so we are trying again.  Putting this here so we don't forget how much of what we used.  Will report back in a few days.

Ingredients:

• 3 Lbs Pork Belly
• 1/4 cup Kosher Salt
• 1/4 Cup Brown Sugar
• 3/4 tsp Curing Salt

CURE THE BACON

Rub the cure all over your pork belly.  Vacuum seal your bag and put it into a pan just in case any juices get out.  If you don't have a vacuum sealer just put it into a large ziplock bag.  Write the date on it, that way you know when you started your cure.  Flip the pork belly every day to be sure that it bastes evenly in the liquid that exudes from it. There will be quite a lot of liquid. Do this for 7-10 days. 

Oreo Fluff

If you have lived in the Midwest, you definitely have heard of Oreo Fluff.  Our Hy-Vee makes the best but it has gotten so darn expensive.  So I played around with a few recipes and have come up with one that I think is pretty close.  Let me know if you try it and what you think! 

Ingredients:

• 1 3.4 oz package of instant white chocolate pudding
• 1 cup milk
• 8 oz Cream Cheese
• 1/2 cup Powdered Sugar
• 8 oz container Cool Whip
• 1 tsp vanilla
• A row and a half of Oreos (measure with your heart)

Wisk the pudding and the milk together, until combined.  Add cream cheese and powdered sugar and stir until light and fluffy. Add vanilla and then fold in cool whip. Add Oreos and mix well.  

We use regular Oreo but it would be good with mint or even peanut butter.  

Cheesy Potatoes

 We have always used the tried and true cheesy potatoes, but they were always so greasy.  Melissa found a new recipe and believes this one is so much better and less greasy.  

• 30 oz shredded hashbrowns
• 12 oz Top the Tater
• 2 cans cream of chicken soup
• 1/2 cup of milk
• Salt and Pepper 
• Seasoning of your choice (Season with your heart)
• 1 tsp Onion Powder
• 8 oz Sharp Cheddar Cheese

Mix all together and put into a  9 x 13 dish.  Bake for 90 minutes.  Enjoy!  

Breakfast Morning Bake

 I love a good breakfast bake.  Especially when you have company over and you can make up ahead of time.  Then in the morning when everyone gets up all you have to do is put it in the oven.  Easy Peasy Lemon Squeezy.

Ingredients:

• 1 lb breakfast sausage, cooked and drained
• 20 oz shredded hashbrowns, thawed
• 1/4 cup onion finely chopped
• 2 cups shredded cheese, split
• 8 eggs
• 1-1/3 cups milk
• salt and pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dry mustard

Directions:

1. Preheat the oven to 350°F (if baking immediately). Grease a 9×13 inch pan or a 3qt baking dish or spray with cooking spray.
2. Heat a large skillet over medium-high heat.  Brown the sausage, breaking it up with a spoon, until no pink remains.  Drain Fat.
3. In a bowl, add the hashbrowns, onion, and 1 cup cheese.  Gently mix the ingredients and spread evenly into your baking dish, that has been sprayed. 
4. Spread sausage over hashbrowns.
5. In a large bowl mix eggs, milk, salt, pepper, mustard, 1 cup cheese, and seasonings: whisk until combined.
6. Pour the egg mixture over the hashbrowns mixture.
7. Cover the dish with foil and refrigerate overnight if desired, or bake immediately.
8. Bake covered for 40 minutes.  Remove the foil and bake for an additional 20-25 minutes until it is set in the center.
9. Let rest for at least 10-15 minutes so it has time to set up.

*You can substitute any kind of meat.  I love it with ham or bacon too.

*You can also add green peppers, red peppers, mushrooms, heck any of your favorite vegetables if you would like.

*I just use a full bag of hashbrowns.  Some may be 20 oz, some maybe 26oz.  If you use more hashbrowns than 26 oz, I would add an extra egg so it doesn't get dry. 

Key Lime Pie

My husband Tim and I were in Florida and our mission was to find the best Key Lime Pie.  I bet we tried at least 8 different ones.  So paying up to $8.00 for a piece I decided to create my own and make the best.  I tried a few but I believe this one really hits it out of the park.  Hope you enjoy it also.

Crust:

• 1-1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted

Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir with a fork.  Using your fingers and the bottom of a measuring cup or glass, press the crumbs firmly into the bottom and up the sides of a 9-inch deep-dish pie pan. The crust should be about 1/4 inch thick. (Hint: do the sides first.)

Filling:

• 1 can 14oz sweetened condensed milk
• 3 egg yolks
• 1/2 cup fresh key lime juice
• 1/4 cup sour cream
• zest from a key lime (if available)*

Combine milk, egg yolks, lime juice, and sour cream.  Blend until smooth. Pour filling into pie crust and bake at 350º for 20 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

*If I can get a hold of key limes I like to add a little zest to the pie and then squeeze some fresh key lime juice in there also. 

Brown Butter Sauce

 This meal is so quick to put together you won't believe it!! It's a gourmet meal that if you went out and ordered it, it would costs you around $14.99 plus.  But you can make it at home for a fraction of the cost!

• 2 packages of premade butternut squash ravioli, cooked according to package directions
• 1/4 cup butter
• 1 cup heavy cream
• 1 Tbsp Chopped Sage (FRESH is best)
• 1/4 cup Parmesan Cheese
• 1/2 tsp cinnamon
• 1/2 tsp salt (optional)
• 1/4 tsp black pepper
• 1 Tbsp Parsley (Optional)
• 1/2 cup chopped walnuts, toasted

1. Melt the butter in a large skilled heated on medium heat.  Continue to cook the butter until becomes a golden brown color, about 5-8 minutes (watch very carefully as this can turn burnt very quickly).  Add the cream and sage and simmer for about a minute.
2. Add Parmesan Cheese, Cinnamon, Salt, Pepper and Parsley.  Simmer for another minute.  Add raviolis and let heat for another minute or two.
3. Plate and sprinkle with toasted walnuts and extra parmesan cheese.

*I have used butternut squash ravioli and pumpkin ravioli and they both taste amazing! This is a great fall combination!

Butter Chicken

 Ingredients:

For the Chicken Marinade:

• 2 chicken breasts cut into bite-size pieces
• 1/2 cup plain yogurt, greek or regular
• 1-1/2 TBSP Garlic
• 1 TBSP ginger
• 2 tsp Garam Marsala
• 1 tsp Tumeric
• 1 tsp Cumin
• 1 tsp Chili Powder

In a bowl, combine yogurt and all the spices together. Add chicken pieces and stir till it's all covered.  Let marinate overnight!

For the Sauce:

• 1 Tbsp Olive Oil
• 2 Tbsp Butter, separated
• 1/2 cup onion chopped finely
• 2 Tbsp Ginger
• 2 Tbsp Garlic
• 2 tsp Garam Marsala
• 1 tsp Chili Powder
• 2 tsp Cumin
• 1/2 tsp ground Cayenne Pepper
• 2 Tbsp Tomato Paste
• 16 oz Tomato Sauce
• 2 Tbsp sugar
• 2 Cups Half and Half Cream
• 2 Tbsp Butter

1. Heat oil and 1 Tbsp butter in a  large skillet over medium-high heat.  When sizzling, add chicken pieces in batches so you are making sure not to crowd the pan.  Fry until browned for only 2 minutes on each side.  Set aside and keep warm in a low-temperature oven.  
2. Add another Tablespoon of butter to the same pan.  Fry the onion until they start to sweat (about 4 minutes ) while scraping up any browned bits stuck on the bottom of the pan.
3. Add garlic and ginger and saute for 1 minute until fragrant, then add Garam Marsala, Chili Powder, Cumin, and Ground Cayenne Pepper.  Let cook for about 20 seconds until fragrant, while stirring occasionally.
4. Add Tomato Sauce, Sugar, and Half and Half. 
5. Add Chicken with the juices back into the pan.
6. Let simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and becomes a deep brown-red color.  Add 2 Tbsp butter at the end and let simmer for another 5-10 minutes. 
7. Enjoy!!!

Cinnamon Butter

This recipe tastes almost like the stuff at Texas Roadhouse.  You can adjust the cinnamon to your liking.  

• 1 stick butter, softened
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 tsp cinnamon

1. Place all of the ingredients in a mixing bowl; beat with an electric mixer until combined and smooth.
2. Scrape down the sides of the bowl with a spatula and beat again until perfectly light and fluffy.

Copycat Texas Roadhouse Rolls

 I have tried numerous recipes for these rolls and really believe this is the best one.

• 1 ¼ cup Milk
• 1 teaspoon salt
• 3 Tablespoons melted butter
• 1 large Egg, at room temperature
• ¼ cup Honey
• 4 cups of all-purpose Flour, or Bread Flour
• 2 ¼ teaspoon Active Dry Yeast, or 1 packet

1. Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
2. Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
3. In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, and 2 cups of flour. Mix slowly until smooth. Gradually add the remaining 2 cups of flour and mix until a dough has formed.
4. Add salt, and mix/knead for 8 minutes. Then drop the dough onto a floured surface and knead for a few more minutes.
5. Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
6. Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
7. Cut into 24 squares of even size and place on 2 lightly greased cookie sheets. Cover them and let them rise for 30-40 minutes until doubled in size.
8. Preheat the oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
9. Melt 1 Tablespoon of butter and brush the top of the rolls.
10. Serve with Copycat Texas Roadhouse Butter.

Buttermilk Biscuits

Making homemade biscuits is something I have tried and tried.  I figured out bread and yeast products but biscuits are a whole different ballgame.  I have tried at least 20 different recipes and what I have come up with is a variety of different recipes and combined them till I found one that I really enjoyed.  They used to come out like hockey pucks but have finally gotten to wear they rise are perfectly flaky.

• 2-1/2 cups All Purpose Flour
• 2 Tbsps. Baking Powder
• 1 tsp salt
• 1/2 cup COLD butter
• 1 cup COLD buttermilk
• 2 tsps. honey or sugar

1. Preheat oven to 425.
2. Add the flour, baking powder, and salt to a large mixing bowl. Stir until well-combined.
3. Cut the cold butter into cubes and add it to the bowl. Use a pastry cutter (or the back of a fork) to work it in until coarse crumbs form.
4. Create a hole in the middle of the dry mixture and add the cold buttermilk and honey. Use a silicone spatula to gently stir until just combined. Don’t overmix. It will be crumbly.
5. Add the dough to a floured surface and create a rectangle with your hands about 9 inches long.
6. Fold the left side into the middle, then the right side. (See process shots.)
7. Rotate the dough so that it’s horizontal. Gently flatten into a rectangle again, and repeat the same folding process 2 more times.
8. Form into a 10 x 7 inch triangle about 1-inch thick.
9. Use a 3-inch cookie cutter to cut 6 circles. Do not twist the cutter, it will seal the edges and prevent airflow which will hinder them from rising. Lightly flour the inside of the cutter in between. I like to store them in the fridge as I cut them to prevent them from getting too warm.
10. Roll the dough back out until it’s 1 inch thick again and cut 2 more biscuits. You should end up with about 8 biscuits total.
11. Butter a 10-inch cast iron skillet and place the biscuits inside so that they are almost touching. The close proximity makes them rise better. You could also place them close together on parchment paper on top of a baking sheet.
12. Bake for 15 minutes or until the tops are golden brown.
13. Combine the honey and melted butter and brush the warm biscuits with it. For more browning on top, bake for up to 5 more minutes at 450°.
14. Store in an airtight container or in the refrigerator for up to 5 days. You can also freeze leftover biscuits.