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

Ingredients:

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

Directions:

  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.

Ingredients:

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

Directions:

  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.