Easy Nutella Drop Biscuits

Who doesn’t love Nutella? Nutella has become a staple in our pantry. Here’s a simple enough recipe for a breakfast biscuit with Nutella. Part biscuit, part scone and just enough to nibble on all morning.

Nutella Drop Biscuits

Makes about 10-12 small biscuits


2 1/2 tsp baking powder

2 tsp sugar

2 1/4 cups all purpose flour

3/4 tsp baking soda

1/2 tsp salt

6 tbsp unsalted butter, cold

1 cup buttermilk

1/2-1 cup Nutella


  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

2. Combine all dry ingredients into a large mixing bowl.

3. Cut cold butter into small cubes. Add butter cubes to dry ingredients and with 2 forks, pastry blender (my favorite and easiest) or fingertips, mix well. Mixture will start to look like coarse cornmeal, keep working until all chunks of butter are mixed in.

4. Add buttermilk and stir enough just to blend.

5. Drop Nutella by the spoonful, stirring gently after every spoonful. Start with 1/2 and add to taste. I go with 1 cup.

6. Drop by spoonfuls onto baking sheet, 6 per sheet, leaving room to expand. Bake 12-15 minutes.

Easy Sausage Crescent Bake

A quick and different way to breakfast.


1 can 8 count refrigerated crescent dough

1 lb sausage

1/4 cup chopped onion

1/2 cup shredded cheddar cheese-or more

egg white with 1 1tsp water, for wash


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a medium pan, saute chopped onion and sausage, season with salt and pepper to taste. Drain.
  3. Lay crescent dough on parchment paper, 2×4, with a rolling pin, gently roll pieces together to seal seams.
  4. Spread sausage onto center of dough longways, leaving 3 inches on sides and 1 inch at ends. Sprinkle with cheese.
  5. Slice flaps on sides of dough every inch or so, starting at top, braid dough-alternate flaps, overlapping until done. Brush with egg wash.
  6. Bake 12-15 minutes or until golden brown.

Won Ton Dough


1 egg

1/3 cup water

2 cups all purpose flour

1/2 tsp salt


  1. In a small bowl, beat egg and water.
  2. In a large bowl combine flour and salt. Make a well in center of mixture and slowly pour in egg/water mixture. Mixing with a fork until a dough has formed. Slowly adding water as needed.
  3. Move dough to a lightly floured counter and knead a few times. Place dough back into bowl and cover with a damp towel for 10 minutes.

This dough is versatile and can be used in most recipes that call for won ton dough. Simply divide dough in half and roll each half to desired thickness and cut into 3 x 3 squares. This dough can also be used for a variety of appetizers. Roll, cut, fill and fry to crispiness.

Butterscotch Brownie Recipe

A different take on the classic brownie.

Yield: 16


1/4 cup shortening

1 cup brown sugar

1 tsp vanilla

1/2 tsp salt

1 tsp baking powder

1 egg

3/4 cup all purpose flour


  1. Preheat oven to 350 degrees F. Spray bottom and side of 8×8 pan or line with parchment paper.
  2. In a 1 1/2 quart saucepan, melt shortening over low heat. Remove from heat and add brown sugar and vanilla. Add salt and baking powder. Mix in egg and flour until smooth.
  3. Spread in pan. Bake 20-25 minutes. Cool on wire rack before cutting.