Never in my life has my husband asked me, midway through dinner, to make more of something. Until these biscuits, that is.

When I saw this recipe, I really didn’t know what to expect. I mean, 7Up? In biscuits? That’s just weird. I thought for sure they would be oddly sweet and more like a dessert than a buttery biscuit. Not the case at all! You would never guess that it’s 7Up in them. They’re so fluffy and pretty much the most perfect biscuit you can imagine. We haven’t given it a try (yet) but I imagine these would be great for breakfast with some bacon, eggs, and cheese stuffed in the middle.

We went through almost 2 batches during dinner the night I made these and the remaining 2 didn’t last until morning. You HAVE to give these a try if you’re like me and have always been disappointed in biscuit recipes.


7Up Biscuits


1/4 cup butter
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7Up


  1. Preheat oven to 450F. Put butter in a 9x9-inch baking pan and place in oven to melt (it's fine to do this while oven is preheating).
  2. Mix Bisquick, sour cream, and 7Up together in a mixing bowl, being careful not to overwork the dough.
  3. Remove baking pan from oven when butter is melted. Careful pat the dough into the pan, making sure to cover the entire surface. Use a sharp knife to cut into 9 squares.
  4. Bake for 12-15 minutes or until golden brown.


It seems like it’s been forever since I’ve blogged about something doughy. I’m really weird about blogging and sometimes start to think that I’ve blogged everything there is to possibly blog about. Which is silly because there’s an endless supply of recipes and ideas out there.

So today I’m sharing something I’ve never blogged, never made, and never even eaten before now! I was always kind of confused about stromboli because it seems like every time I see it at a restaurant it looks just like a calzone – folded over pizza dough with stuff inside. But as it turns out, a stromboli is actually rolled up, cinnamon roll style, once it’s stuffed with your choice of toppings. This one is only cheese (smoked gruyere!) but you can pretty much add anything you want. Meat, different cheeses, and veggies.

This dough recipe from Red Star Yeast is pretty fantastic. It’s light and airy and the perfect compliment to all the cheese. I’m a big believer in waiting for a bread to cool completely before cutting for the best texture but with something like this, you just gotta cut into it as soon as it comes out of the oven and the bread doesn’t suffer at all for it.

I’m still obsessed with Platinum yeast and if you haven’t given it a try yet, you absolutely must. It makes baking with yeast completely foolproof! I was able to skip the first step of the recipe (softening the yeast) thanks to the magic of Platinum.

One year ago: Provencal Olive Fougasse
Two years ago: Cinnamon Sugar Pull-Apart Bread
Three years ago: Pink Lemonade Cupcakes
Four years ago: Walnut Sticky Buns

Cheese Stromboli


For the dough:
1 teaspoon sugar
1 cup water
2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
3 tablespoons olive oil
1 teaspoon salt
For the filling and topping:
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 clove garlic, minced
5 ounces mozzarella, cubed
5 ounces smoked gruyere, cubed
1 teaspoon coarse salt
1/2 teaspoon dried rosemary
olive oil, for brushing the dough


  1. In large bowl, dissolve 1 teaspoon sugar in warm water (110-115F). Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. Whisk in 1 cup flour, oil and salt; beat until smooth.
  2. Using wooden spoon, gradually stir in enough of remaining flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.
  3. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  4. Punch down dough; cover with tea towel; let rest for 10 minutes.On lightly floured surface, roll dough into 16- x 12-inch rectangle. Evenly sprinkle oregano, basil, garlic and cheeses over top, leaving 1-inch border around edges. Starting from long side, roll up into cylinder; pinch along edges and end to seal. Place onto lightly greased or parchment-lined baking sheet, loosely cover with plastic wrap. Let rise until indentation remains after touching.
  5. Remove plastic; lightly brush with olive oil, sprinkle with salt and rosemary.
  6. Bake in center of 375F oven for 35-40 minutes or until golden brown and sound hollow when tapped on bottom. Let cool 10 minutes. Remove from pan; let cool on rack.

This post sponsored by Red Star Yeast


Have you ever had the worst craving for a cinnamon roll but been stranded at home because your husband took your car to work because it’s snowing and he refuses to put new windshield wipers on his car? And you obviously can’t make cinnamon rolls from scratch because that would way too long. Plus you would be left with a pan of cream cheese frosting-covered cinnamon rolls and you’re already having trouble buttoning your jeans so yeah. Cinnamon rolls are out.

But these guys? All the taste of cinnamon rolls (without the frosting, obviously) but they’re a million times easier to make. Hands-on time for this recipe was less than 15 minutes!

I made these guys for Red Star Yeast and they are so delicious. It’s basically a soft yeast dough that’s sprinkled with pecans and cinnamon sugar before being rolled out and cut into strips. The strips are twisted and then baked.  The cinnamon twists are incredibly simple to make and like I mentioned, took hardly any time. I used Red Star Yeast’s Platinum and they rose beautifully and pretty quick considering how cold it’s been here lately.

If you’re looking for a quick, easy, comforting after-school snack or breakfast or maybe even dinner, you should definitely give these guys a try.

Cinnamon Twists


For the dough:
1/2 cup milk
1/2 cup water
1 egg
1/3 cup butter
3 1/2 cups bread flour
1 teaspoon salt
1/3 cup sugar
4 1/2 teaspoon active dry yeast
For the filling:
1/3 cup sugar
2 teaspoons cinnamon
1/2 cup chopped pecans
2 tablespoons butter, melted


  1. Preheat Oven to 375F
  2. In large mixer bowl, combine 2 cups flour, yeast, 1/3 cup sugar, and salt; mix well. Heat milk, water and 1/3 cup butter until very warm (120-130 F; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  3. PREPARE FILLING: Combine 1/3 cup sugar and cinnamon; set aside.
  4. Punch down dough. On lightly floured surface roll dough to a 12 x 8-inch rectangle. Sprinkle with nuts; press into dough. Brush with melted butter. Sprinkle cinnamon-sugar mixture over dough. Cut dough in half crosswise. Cut each half into 6 strips, 2 inches wide. Twist each strip 2 or 3 times with cinnamon side out. Place twists in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching.
  5. Bake at 375F for 25 to 30 minutes until golden brown. Cool 10 minutes; remove from pan. Cool.

This post sponsored by Red Star Yeast. All opinions are my own.


Funny story about these rolls: they are so good that the angry husky couldn’t wait for them to bake. She ate 6 (!) of them as they sat on the counter to rise. Yes, she got sick. Yes, she says she’d do it again in a heartbeat.


Easter is next weekend! My husband hasn’t been home for the past 2 Easters so it’s kind of a big deal around here. I’m excited to do a big Easter lunch with ham and cheesy casseroles and maybe even a vegetable or 2. And these rolls, of course.

These rolls would be the perfect savory addition to your holiday meal. They’re loaded with dried minced onion (which I’m obsessed with), garlic salt, and Italian seasoning. I was standing in my backyard as these baked thinking “Who’s making pizza?!” but it was these rolls. My house smelled just like a pizzeria as they baked. And they taste just as good as they smell!

Country Herb Rolls


3 tablespoons oil or melted butter
1 cup water
1/2 cup milk
3 tablespoons sugar
2 1/4 teaspoons active-dry yeast
1 egg
3 1/2 cups bread flour
1/2 cup cornmeal
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning


  1. In large pot over medium heat, add oil (or butter), water and milk. Heat until 110°-115°F. remove from heat.
  2. Add sugar and egg; stir in Yeast. Whisk until mixture is smooth.
  3. Add flour, cornmeal, onion, salt and seasoning. Stir with heavy wooden spoon. If necessary, work in a little additional flour with your hands until the dough is no longer sticky. Knead 2 to 3 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  4. Punch down, cover and let rest 10 minutes. Turn out onto a lightly floured surface. Divide into 24 portions. To shape, roll each piece into a 6 inch long rope. Tie in loose knot. Place rolls into greased 9 x 13-inch pan. Cover and let rise until indentation remains after lightly touching.
  5. Preheat oven to 375F. Brush tops with 2 tbsp melted butter or oil. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.

This post sponsored by Red Star Yeast.


I’m really trying to get back into yeast breads. There was a time when I made every bread we ate and while that’s not really feasible at this point in my life I’d like to at least make it sometimes. I made these to go with that delicious slow cooker salisbury steak a few weeks back because I was feeling like that old-fashioned meal needed some old-fashioned crescents to go with it.

My family loves those canned crescents rolls – and by “my family”, I mean me. I can’t even buy them anymore because I’ll eat half of the rolls before dinner is even ready. And yeah, I’m not gonna lie, I ate probably half of these before the salisbury steak was ready. But it’s okay because they’re really yummy. Plus I knew everything that went into them, they weren’t from a can, etc etc etc.

They are way less complicated than they look and I think they’re one of those breads that you’d really have to try to screw up. The dough does has a really long rising time but I’d say mine was ready in about half the time called for in the recipe. Just watch it to see when it’s doubled. An easy way to do that is to put a piece of tape on the side of your bowl where the dough originally is.

Your family will definitely be impressed if you put this on the table tonight.

One year ago: Grandma’s Cinnamon Rolls
Three years ago: Peppermint Bark Buns

Crescent Rolls


3/4 cup milk
2 sticks (1 cup) unsalted butter, cut into 16 pieces
1/4 cup (1 3/4 ounces) granulated sugar
3 large eggs
4 cups (20 ounces) all-purpose flour, plus more for dusting
1 teaspoon instant yeast
1 1/2 teaspoons salt
1 egg white
1 teaspoon water


  1. Warm the milk, butter, and sugar in a small saucepan or in the microwave until the butter is mostly melted and the mixture is about 110 degrees, whisking to dissolve the sugar.
  2. In a medium-sized mixing bowl, beat the eggs; slowly stream in about 1/4 of the warm milk mixture, whisking constantly. Add the rest of the milk, continuing to whisk.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, yeast, and salt.. With the mixer on low, add the milk and egg mixture. Continue mixing on low until a loose, shiny dough forms, about 1 minute. Increase the speed to medium about 5 minutes until the dough comes together. Transfer the dough to a large lightly oiled bowl, cover, and place in a warm place until the dough doubles in bulk and the surface feels tacky, about 3 hours.
  4. Turn the dough onto a lightly floured work space. Roll into a 20x13-inch rectangle. Use a pastry wheel to trim any unever edges. Cut the dough in half lengthwise, then cut 16 triangles. Before rolling into crescents stretch the dough an additional 2-3 inches in length. Starting at the wide end, gently roll up each crescent, ending with the pointed tip on bottom, and push the ends toward each other to form a crescent shape. Arrange the crescents on a parchment-lined baking sheet; cover and refrigerate for at least 2 hours (overnight at the most).
  5. Remove the baking sheet from the refrigerator and let rise until the crescents have lost their chill and feel slightly tacky and soft.
  6. Preheat the oven to 425 degrees F. Arrange your oven racks so one is in the center and one is as low as you can place it. Place a small baking pan on the lower one.
  7. Whisk the egg white and water together. Use a pastry brush to lightly brush the crescent rolls with this mixture. Transfer the baking sheet with the rolls to the middle oven rack and, working quickly, pour 1 cup hot tap water into the hot baking pan on the bottom rack. Close the door immediately and bake 10 minutes; reduce the oven temperature to 350F and continue baking until the tops are golden brown 12-16 minutes longer. Transfer the rolls to a wire rack, cool for 5 minutes, and serve warm.