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How to Make Yummy Homemade Biscuits

Yummy Homemade Biscuits
Yummy Homemade Biscuits

 As an Amazon Associate, if you should click on any of my links, I earn from qualifying purchases at no additional cost to you. Thank you!

Hey, Ya’ll! Have you always wanted to bake fresh homemade biscuits, but were afraid to try? No worries because I have gotcha covered.

Making homemade biscuits takes me back to my childhood days. I remember my mom fixing homemade biscuits on the weekends when I was a little girl. I couldn’t wait for her to get the dough mixed up and the biscuits cut out and put on the pan and into the oven. I swear I can smell them cooking now! She would put real butter inside those yummy biscuits. After the butter was all melted, then she would call us to come and eat breakfast and we would put grape jelly, apple butter, or apple jelly inside those b-i-s-c-u-i-t-s and honey we would eat like we had right mind!! Of course, we had to have bacon or sausage to go with the biscuits as well.🤤 Ok, back to reality!

Now that I have you nice and hungry, I am going to share with you “How to Make Yummy Homemade Biscuits.” You can do this!

Baking biscuits is very easy and doesn’t take much time. As a Southern girl, I love my bread and sweets! You know, it’s a Southern Thang, ya’ll.

Now, to make all the sweet and savory goodness possible, we need some tools that are good quality and that will last a long time. A heavy-duty stand mixer makes all the difference when baking yummy homemade biscuits. I know they can be expensive, but they are worth their weight in gold.

Of course, if you prefer you can do like I use to do and mix everything up with your hands. That’s what my oldest granddaughter loves to do (she just turned 11). She says she likes to get her hands in there and mix it up real good. I use to, but my hands won’t let me do that anymore. ☹️

1. Tools for Baking Biscuits

KitchenAid Stand Mixer
KitchenAid Stand Mixer
  • As I have said before I love my KitchenAid Stand Mixer. For me it is a life saver and time saver. When I make my biscuits, I also use a “dough blender” before I use my dough hook on my KitchenAid. This helps to get the butterflavored crisco mixed into the flour before I add the other ingredients.

Spring Chef Dough Blender

The Dough Blender is excellent for blending Crisco sticks or butter into your dough before using your dough hook on your stand mixer. I have a dough blender that I really love. It is old and I bought it at an antique store close to me for about $1.50 a couple of years ago. You can use a fork to do this, but personally, I like the dough blender better. You won’t have to work as hard to get the job done.

2. Get Yo Self a Good Recipe

Biscuit Recipe

Get yourself a good recipe for biscuits. This is a very important step to baking yummy soft and flakey biscuits. I have got your back on this one as well. I have a recipe that is soooo yummy. For my yummy biscuit recipe go here>>>Southern Buttermilk Biscuits<<< This is the only recipe you will ever need!🤤

3. Follow the Recipe

Follow The Recipe

I know I have said this before and I am saying it again, follow the recipe! It is the most important step of all. If you do this one simple step, it will save you much time and money and you will go on to be a wonderful baker with any dish you want to create.

4. Gather the Ingredients

Gather The Ingredients
Gather the Ingredients

Get your White Lily Self-Rising Unbleached Flour, (or whatever flour you use), Butter Flavored Crisco Stick(s), Whole Buttermilk, and real butter to melt and put on top of biscuits and inside of them.

5. Measure the Ingredients

Measure Out Your Ingredients
Measure Out Your Ingredients

It’s better to go ahead and measure out everything before you start the mixing process. This helps to save you time and ensures that you are following the recipe correctly and makes mistakes less likely to happen. Trust me, once you start doing this process, it will become second nature to you and you will be glad that you did.

6. Mixing Everything Together

KitchenAid Stand Mixer With Dough Hook
KitchenAid Stand Mixer with Dough Hook

Now comes the best part, mixing it all together one ingredient at a time. First, you want to pour the measured out White Lily Self-Rising Unbleached flour into your mixing bowl, Second, add the butter flavored Crisco, now take a dough blender and mix it into the flour until it’s crumbly. Doing this before using a mixer will help it to mix up better. Third, add the whole buttermilk and mix until well incorporated. This is where I like to use my KitchenAid mixer with dough hook attachment, especially if I am fixing a lot of biscuits.

7. Roll the Dough and Cut them Out

Roll Out The Dough
Roll Out the Dough

Now that you have everything all mixed up it’s time to roll out the dough and cut them with a biscuit cutter. Once you get the dough all rolled out and the biscuits cut out, it’s time to spray Pam cooking spray or Baker’s Joy cooking spray on the iron skillet. Pre-heat your oven from 450 degrees F. to 500 degrees F. Now place the biscuits on the iron skillet of your choice and bake for 25-30 minutes or until golden brown. Once they are done butter the biscuits and add jelly, apple butter or whatever you like. Enjoy!

8. Get an Iron Skillet

Cast Iron Skillets With Lids
Cast Iron Skillets with Lids

You have to have an iron skillet if you want your biscuits to turn out soft and fluffy. I have several iron skillets of various sizes and I have a couple of dutch ovens too. If you like, you can purchase these at an antique store. As a matter of fact, some of the iron skillets I have I purchased at my local antique store. You can buy a set as well.

9. Other Tools (Last Minute Thought)

I’m going to add these just in case you would like to use these tools.

Biscuit Cutter
Biscuit Cutter

  • Biscuit Cutter is an excellent tool if you want to roll your biscuit dough out and then cut out your biscuits. My preference is to use a fork and scoop some up and roll them into a ball and pat them out in my hand. But if you are new to making biscuits, then you may want to roll them out and use a biscuit cutter to get the size you want. Most of mine are kinda on the big side and some are a little smaller (that’s why it’s called homemade😉). The decision is up to you.

Classic Wooden Rolling Pin
Classic Wooden Rolling Pin
  • Rolling Pin is an excellent choice for rolling out your biscuit dough, cookie dough, pie crust, and pastry dough. This of course is your choice regarding rolling out your biscuit dough. I will tell you that you will need one of these for your cookie dough, pie crust, and pastry dough. I have the classic wooden rolling pin because it’s easy to use and clean up is a breeze.

It has been my pleasure to write this article for you and I hope you enjoyed it. If you follow these 5 simple steps, you will be on your way to knowing “How to Make Yummy Homemade Biscuits.”

I will be honest with you, it may take you a few times of making these, but PLEASE don’t be discouraged and give up! You know the old saying “Practice makes perfect” and there is a lot of truth to this statement.

Tips from Donna’s Kitchen

Tip #1 If your dough is a little sticky, (and it most likely will be) put a little flour on your hands and that will keep it from sticking to you. Also, if you opt to roll them out, you will need to dust your surface with a little flour as well and put some on your rolling pin.

Tip #2 The least you handle your biscuit dough the lighter and flakier your biscuits will be.

FYI: The most expensive thing you will buy is going to be the stand mixer, but if you are just starting out, get one that will fit your budget and your needs. I started out with a Black and Decker handheld mixer. It was good for me at the time and then I decided I wanted a KitchenAid, so I got it.

Always do what is best for you and suits your needs! Don’t want a whole set of Iron skillets, go to an Antique store and get the size that best suits you. Most of all enjoy baking. You are going to make mistakes, so what? I’ve been baking for 46 years and still mess up. Use the mistakes as learning tools and keep on baking!😉

Happy Baking,

Donna Kennedy👩‍🍳

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Baking With Donna: 6 Tips For Making the Best Cupcakes

Christmas Cupcakes

 As an Amazon Associate, if you should click on any of my links, I earn from qualifying purchases at no additional cost to you. Thank you!

You may be asking yourself, “What is the secret to delicious cupcakes?” The simple answer to this question is, moistness, of course! I have come up with 6 tips that I think will help you with your cupcakes and hopefully, you will enjoy this simple recipe. Read on and enjoy!😉

1. Start with a moist delicious cake recipe!

Yellow Cake With Chocolate Buttercream Icing
Yellow Cake with Chocolate Buttercream Icing

I used my favorite Yellow Butter Cake Recipe for this particular batch of cupcakes. And since they were butter flavored, I decided to use some chocolate buttercream icing. It was awesome and my sister and our guest loved it! You can find that recipe here My Favorite Yellow Butter Cake

2. Follow the recipe!

Follow the Recipe

I know you have probably read this in some of my other posts before and I know what you are thinking, “Well duh.” But I promise you out of all the tips I can give you, this is the most important one of all! Always, always follow your recipe step by step. Don’t try and cut corners or you will end up with a not-so-great experience with whatever dessert or dish you are making. So, remember this if you remember nothing else, ok?😳

3. Get your ingredients ready!

Gather the Ingredients

To save yourself a lot of time, after reading the recipe and knowing what you need, go ahead and get your ingredients together. Then you can begin the measuring out and mix of your ingredients. Oh, and if your recipe calls for butter at room temperature, go ahead and lay it out for about 30 minutes or so. It is also a good idea to lay your eggs when you do the butter for the same amount of time. This will help the eggs and butter mix up nicely with your other ingredients. You can do this while you are gathering your other ingredients, measuring, and so forth. 👩‍🍳

4. Don’t overmix or undermix!

Don't Do It
Don’t Do It!

This is a mistake that a lot of bakers make. If you overmix your cupcake batter it will make them tough and crumbly. Undermixing will make them sink in the middle. Mix just until all of the ingredients are incorporated and your batter is not lumpy.😉

5. Choose the right pan!

Choose The Right Pan
Choose the Right Pan

Always use the right baking pan size. If you use a pan that is too big, the batter will spread out too far, creating a dense cupcake with little or no filling. If you use a pan that is too small, your cupcake batter will overflow while baking, and it will be flat on top. When using cupcakes pans, always fill each cavity no more than 2/3 full, otherwise, your baked batter will spill over the edges.😖

6. Don’t overbake!

Overbaked Cupcakes
Overbaked Cupcakes

Preheat your oven to 325 degrees F. or whatever the recipe calls for. If the recipe states to cook 15-20 minutes, start off with the lower time and increase it in 5-minute intervals. Overcooking will dry your cupcakes out and make them crumbly. Undercooking them will cause them to sink in the middle.😝

I hope you enjoyed reading this as much as I did sharing “Baking With Donna: 6 Tips For Making the Best Cupcakes.” If you follow my tips, you will be baking delicious moist cupcakes in no time.

Happy Baking,

Donna Kennedy🧁

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6 Best Cake Mixers of 2021

Kitchen Aid Mixer
Kitchen Aid

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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Hey, Y’all! Baking has become one of my favorite hobbies. I love having fun in the kitchen, playing with words, and creating my own recipes. Here are 6 of my best cake mixers of 2021.

Read about each one carefully and decide which one is best for your needs. You may not need one of the bigger mixers, it just depends on how much you bake and what you bake. So, before you purchase one of these stand mixers, check each one out.

Set back read and enjoy. Oh, and don’t forget your coffee.☕

#1 KitchenAid Classic KP26M1XER 6 Qt.

KitchenAid KP26M1XCE 6 Qt. Professional 600 Series Bowl
Copper Pearl

I absolutely love my KitchenAid and use it for just more than mixing up cakes, pies, and cookies. I use the dough hook for mixing up my biscuits and cornbread. Plus I have extra attachments for slicing, coarse shredding, and medium shredding. The KitchenAid has a lot more accessories that you can buy. So, really check this out before you make a decision.


  • 10 different attachments
  • 6-quart stainless steel bowl with comfortable handle
  • Bowl-lift design
  • 10 different speeds, powerful enough for any task or recipe
  • Includes: burnished flat beater, power knead spiral dough hook, wire whip.Electrical:60 Hz
  • Available in 22 awesome colors

#2 Aucma Stand Mixer 6.5-QT 660W


Is one of Amazon’s best sellers. It is very easy to use and meets all of your kitchen needs for mixing cakes, cookies, pies, bread, muffins, and more. It has a 660W high-performance pure copper motor with lower noise.


  • Powerful motor & variable speed control
  • 6.5Qt Large capacity bowl with handles
  • Tilt-Head & outside design
  • Comes with 3 mixing accessories: whisk, dough hook, mixing beater
  • Has a splash guard with access hatch helps add ingredients without making a mess
  • Available in 10 beautiful colors

#3 Cuisinart 50BC 5.5-Quart Stand Mixer

Cuisinart SM-50BC 5.5-Quart Stand Mixer
Brushed Chrome, Silver Lining

This is a very nice mixer that has a large mixing bowl that can easily handle full and double batches. This mixer has the capacity to mix large batches of cookies, and large cakes. Need 5 batches of cookies? No worries, this mixer can handle it with no problem.


  • Polished stainless steel 5.5 quart capacity
  • Powerful 500 watt motor with die cast meal construction
  • Tilt back head for easy access to bowl
  • 12 speeds for precision mixing
  • Chef’s whisk, dough hook, and flat mixing paddle, splash guard w/pour spout
  • Available in 12 lovely colors

#4 COOKLEE Stand Mixer, 9.5 Qt. 660W

COOKLEE Stand Mixer, 9.5 Qt. 660W
Pink Mixer

This mixer has a large enough capacity for mixing bread dough, thick batters, meringues, and whipping cream, plus lower speeds for stirring and finessing your most delicate concoctions. It also has a pulse setting for faster blitzing (a fancy word for chopping, or pureeing food all at once) of nuts, parsley, etc.


  • 9.5 Quart high capacity stainless steel mixing bowl
  • 10 speeds to handle any size recipe
  • Easy clean up- all the attachments are dishwasher safe
  • Available in 5 colors

#5 Hamilton Beach Stand Mixer

Hamilton Beach Stand Mixer

Another very nice mixer that it’s made to help you get the job done fast and efficiently. Capable of handling a variety of mixes and batters such as thick cookie dough, sticky bread dough, and even delicate meringues. It has the same mixing action as the KitchenAid stand mixers.


  • Tilt-up head for adding ingredients and ease of changing attachments
  • Complete bowl coverage: No scraping necessary
  • Mix hands-free with excellent results every time
  • 300W powerful motor for mixing thick batters
  • 4-Quart stainless steel bowl
  • Dough hook, flat beater, whisk, splash guard
  • 7 speeds and includes a mixing guide
  • Available in 5 awesome colors

Dash Go Everyday Mixer

#6 Dash Go Everyday Mixer

If you are looking for a simple yet powerful mixer that doesn’t take up a lot of space, then take a look at this one. This compact mixer may be small, but it packs a powerful punch for mixing,  whipping, beating, or kneading with even, uniform results.


  • Lightweight, portable and compact
  • 6 preset speeds
  • 2 dough hooks and 2 beaters
  • Revolving bowl can be adjusted for better mixing
  • Can be stored under your kitchen cabinets
  • Available in 9 pretty colors

Now that you are well informed on the 6 Best Cake Mixers of 2021, I’m confident that you will be able to pick out one that suits your needs.

You are well on your way to becoming an awesome baker. So, what are you waiting for, get baking!

Happy Baking,

Donna Kennedy🍰

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Why I Love My Kitchen-Aide

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MY 5 Tips TO Moist Delicious Cakes

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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Hey, y’all! Today I am going to share with you “My 5 Tips To Moist Delicious Cakes.” Yup, that’s right. Just like all your favorite recipes. Are you ready to find out what they are? Well, first of all, I am a lover of all things sweet. I just love desserts and treats. I have to say this is probably my favorite thing about baking and creating cakes and cupcakes.

Many people make the mistake of choosing a cake mix because it is “easier”. However, what they don’t realize is that cake mixes are full of preservatives and other unnecessary ingredients that will make your cake dense and dry.

Do you know why Sara Lee uses a cake mix for their cakes? The answer is simple: convenience. It takes longer to prepare a homemade cake or cupcakes than it does a store-bought cake. But homemade cakes and cupcakes are so much more enjoyable than store-bought ones.

The ones you buy from the bakeries, you don’t really know how long they have been frozen before they are thawed out and decorated.

“My 5 Tips To Moist Delicious Cakes”

  1. White Lily Unbleached Self-Rising Flour-I love this flour for all of my cakes except Pound Cake. It makes my cakes so light and fluffy.
  2. Borden’s Whole Buttermilk-Great for cake recipes gives a wonderful flavor to your cakes. If the recipe calls for sweet milk, use buttermilk instead.
  3. Canola Oil– Oil is known to make cakes moist and light by keeping the fat and moisture in the cakes. With Moist Delightful Cakes you will get that beautiful light finish that looks and tastes amazing.
  4. Check Your Oven Temperature-Another element to creating moist delicious cakes is checking your oven temperature. Ovens vary so much that it is important to check the temperature of your oven with an oven thermometer. Moist cakes are best baked at 350 F. Don’t over cook!
  5. Follow Recipe-This is as important as the ingredients you use in your cakes. Follow the recipe just as it instructs you to do. For example, if it tells you to add your eggs one at a time and mix well after each one, you need to do that. Speaking of eggs, I prefer to use brown eggs in my cakes.

FYI: Don’t over mix your cake batter, mix until ingredients are well incorporated.

If you follow the above tips, you will be on your way to making moist and delicious cakes for your family and friends. There is nothing like making cakes from scratch and rewarding your family and yourself with their tasty goodness.

Yes, it may take a little more time to make cakes, cookies, pies, etc. homemade, but the rewards far out way the time it takes. And really once you get the hang of it you will be glad you did.

How about this weekend you give it a try and make a cake right from scratch and see if you and your family don’t appreciate the soft moist deliciousness.🧁

I know you can do it! So, get baking!😊

Happy Baking,

Donna Kennedy🍰

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Have You Ever Asked the Question, “Which Flour Should I Use?”

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Have You Ever Asked the Question, “Which Flour Should I Use?”

** This post also contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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If you have ever asked the question, “Which Flour Should I Use?” Trust me you are not alone. Today we are going to focus on Self-Rising Flour, Plain Flour, and Cake Flour.

Why does it matter which flour I use?

I was recently asked this question and immediately thought, “It depends on what I’m making.”

For one recipe it could be all-purpose flour, and another time it could be self-rising or cake flour. But why do I need to use a specific flour for each recipe? This is a simple answer, but worth exploring. Each type of flour is treated differently during the manufacturing process. From the type of wheat used, storage containers, amount of moisture during processing, milling process, and final packaging; each changes the characteristics of the flour. If you didn’t treat each type of flour differently they would not be able to perform their jobs in the recipes you are trying to make.

With many brand-name flours to choose from, it’s easy to become confused. Which flour do I use? Which one is the best? Do I really need 3 different flours?

Unfortunately, when it comes to bread making and cake baking, there is no “best” flour. But we can learn a lot by understanding the differences between them. Let’s take a look at three commonly available flours that bakers need to know about: Self-Rising Flour, Plain Flour, and Cake Flour. Now that being said, after years of baking, I do have my favorites that I will share with you later on in this post.

In this article, we are going to help you learn about each of these types of flour and the best way to use them so that your desserts will be perfect.

Flour is a staple ingredient in my kitchen

 I use at least one type of flour in almost all my cooking and baking. And as with all things, I’m sure I’m not the only one who has ever asked the question, “Which flour do I use?”

Let’s take a look at the three main flours for any baker to have in their kitchen:

  1. Self-Rising Flour: Self-rising Flour is a mixture of flour and leavening agents. In the United States, this type of flour is marketed under the names: Self-Rising Flour, Self-Rising Cake Flour, or All-Purpose Flour. In other countries, it’s called Self-raising Flour or Raising Flour.
  2. Plain Flour: is exactly as the name implies. It is plain and does not contain any leavening agents. It is a good choice for items that you do not want to rise such as roux or batter for fried foods. 
  3. Cake Flour: Cake flour is a soft flour with low protein content, typically 12-15%. It produces tender cakes as a result of its low protein content.

Let’s take a look at what each one is best used for:

  • Self-Rising Flour is best used for: (low protein) products that should be light, like biscuits, pie crust and most cakes.
  • Plain Flour is best used for: (medium protein) products that will be handled during baking like, cakes, cookies, and pie crust. Personally I like plain flour best for my pie crust.
  • Cake Flour: (high protein) for products that should be tender and fine like angel food cake, or sponge cake and pound cake.

Now that you are educated on these three flours, get baking! Let me know what you think. Leave me a comment below, I would love to hear from you!

Happy Baking,

Donna Kennedy👩‍🍳

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Check out The Bakers Shop for the above flours and all of your baking needs!