Quick Cheese Biscuits

Quick Cheese Biscuits

cheesy-biscuitsThis incredibly easy recipe is a hit! No need to knead with these cheesy biscuits. Super simple and dropped from a 1/4 cup measure onto a cookie sheet, it doesn’t get any easier to make biscuits than with this recipe.

I have been told it mimics the Red Lobster biscuits and when I baked these for a staff function almost everyone asked where they could ‘buy’ them.

I’m a little late to post this recipe as I promised last week but my sister, niece and I spent a few days in N.Y.  My main goal while in N.Y. (well maybe second after hitting the shoe floor at Macy’s) was to find as many New York bakeries as possible. I consider vacation (whether it is short or long) to be a sugar free-for-all.  Probably not a healthy way to vacation but I did manage to visit Bouchon Bakery, Buttercup Bakery, Fat Witch Bakery, Eleni’s Bakey, Sarabeth’s (where they filmed the ‘croissant’ scene in the movie It’s Complicated) and Magnolia.  Luckily the Naked Cowboy picked me up and proposed to me prior to all my sampling!!

Although I was swayed by his hollow guitar filled with $5 bills I just couldn’t abandon my duties as a blogger to be just another notch on his tightie whities!  He did write his phone number on my postcard just in case I changed my mind and decided to come back to him.

OK, back to the biscuits!  You can adjust the size of these scrumptious biscuits to larger or smaller just adjust your baking time.

Quick Cheese Biscuits

Preheat oven to 425F.  Parchment line or grease a large baking sheet.

1 3/4 cups all-purpose flour

4 tsp baking powder

1 tablespoon sugar

1 tablespoon dried parsley

1/2 tsp salt

1/2 tsp garlic salt

1/4 cup, cold butter, cubed

1 cup shredded old cheddar cheese

1 cup milk


In a large bowl, whisk together flour, baking powder, sugar, parsley, salt and garlic powder.

Using a pastry blender or 2 knives and cut in butter until the mixture resembles coarse crumbs.

Add cheese and milk.  Mix with a fork until a ragged moist dough forms.

Drop by 1/4 cupfuls onto prepared baking sheet about 2 inches apart.

Bake in centre of oven until lightly browned, about 13-15 minutes.



Quick Cheese Biscuits complete! Although it looks like I somehow lost the battle with the flour…

Black Bottom Coconut Bars

Black Bottom Coconut Bars


These bars are somewhat crumbly when you cut them up but since they are so delicious and full of flavours including chocolate, walnut, coconut and butterscotch overlooking a few extra crumbs is easy.

Put these on your holiday baking list to share with co-workers or take along to an upcoming get together.  Hard to believe it’s holiday baking time…but seems Christmas isn’t too far away.  Time to start making your holiday baking list!

Black Bottom Coconut Bars

Preheat oven to 350F.  Line a 9-inch square pan with parchment or foil coated with cooking spray.


1 1/4 cups all-purpose flour

1/4 packed brown sugar

1/2 cup butter, softened

2 ounces unsweetened chocolate, melted and cooled slightly

Combine flour and sugar together in a medium bowl.  Add in the butter and chocolate and mix together until blended.  Press into bottom of the 9-inch pan.  Bake for 15 minutes until set.


2 eggs

1 cup packed brown sugar

1 tsp vanilla

1/4 cup all-purpose flour

1/2 tsp baking powder

1 1/3 cups flake or shredded coconut

1 cup butterscotch chips

1/2 cup chopped walnuts

In a large bowl, using an electric mixer, beat eggs until thick and light in colour.  Beat in the sugar until light and fluffy.  Add in vanilla.

Mix flour and baking powder together and fold into the egg mixture.  Stir in coconut butterscotch chips and walnuts.

Spread over the baked crust and return to oven to bake for 20-25 minutes until lightly browned.


Cool, cut and enjoy.



Cappuccino-Caramel Oat Bars

Cappuccino-Caramel Oat Bars

Combine the flavours of coffee, oats, caramel, brown sugar and top them off with a coffee glaze and you have a winner!  Cappuccino-Caramel Oat Bars to be exact.

You could leave off the glaze but it is so simple to make and adds another layer of flavour without being overwhelmingly sweet so just go for it.  Whip these up this weekend and enjoy with a hot beverage.  No need to go out of the house to visit a bakery or coffee shop with a tray of Cappuccino-Caramel Oat Bars cooling on your counter.  You won’t even miss the hour of sleep due to the clocks turning back since you’ll be eager to enjoy another square with your Sunday coffee.


Cappuccino-Caramel Oat Bars – Sweetenufblog.com


Cappuccino-Caramel Oat Bars

Preheat your oven to 350F.  Lightly grease a 13 x 9-inch pan.


3 cups regular rolled oats

2 1/3 cups all-purpose flour

1 cup chopped pecans

1 tsp baking soda

1/4 tsp salt

1 cup butter, room temperature

2 cups packed brown sugar

2 eggs

1 tbsp instant espresso powder (or instant coffee crystals)

2 tsp vanilla bean paste

3/4 cup Caramel Sauce (any brand or homemade caramel sauce)

1/2 cup chopped pecans (for adding at end)

Coffee Glaze (optional) – combine 2 tablespoons hot milk and 1 tsp coffee until dissolved.  Stir in 1 cup of icing sugar until smooth.


In a medium bowl combine the oats, flour, 1 cup pecans, baking soda and salt.

In a large bowl, using an electric mixer, beat the butter for about 30 seconds.  Add in the brown sugar and beat until combined and well mixed.  Scrape down beaters and bowl.  Add in eggs, coffee and vanilla and beat until combined.  On low, beat in the oat mixture.

Reserve 2 cups of the mixture and with floured hands press the remaining oat mixture evenly into bottom of prepared pan.

Spread the caramel sauce over top of the mixture and then using your hands, crumble the reserved 2 cups of mixture, randomly over top.  Sprinkle with the remaining 1/2 cups of pecans.

Bake for 20-25 minutes and set.  You DO NOT want to overbake.

Cool and drizzle with the coffee glaze.  Cut into bars.