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Southern Biscuit Self-Rising Biscuits

Southern Biscuit Self-Rising Biscuits

Southern Biscuit Self Rising FlourPrep Time: 5 Minutes
Total Time: 15 Minutes
Yield: 12 Biscuits

Ingredients:

  • 2 C Southern Biscuit Self-Rising Flour
  • ⅔ to ¾ C Milk (or Buttermilk)
  • ½ Stick Grated Unsalted Butter (Cold)
  • 2 T Melted Butter (optional)

Directions:

  1. Preheat oven to 425°.
  2. Measure flour into bowl, add grated butter, and mix lightly to combined.
  3. Add buttermilk and stir until flour mixture is moistened.
  4. Turn dough onto floured surface. Press dough to flatten and fold. Repeat the flattening and folding process 3 times.
  5. Roll dough to desired thickness and cut biscuits using desired biscuit cutter (do not twist biscuit cutter).
  6. Bake for 10-12 minutes, or until lightly golden brown. Remove from oven and brush with melted butter (optional).

Southern Biscuit All-Purpose Pound Cake

sb all purpose 5 frontYield: 8-10 Servings

Ingredients:

  • 2 C Southern Biscuit All-Purpose Flour
  • 5 Eggs
  • 1 t Vanilla
  • ½ t Almond Extract
  • 2 Sticks Butter (Softened)
  • 1 ½ C Sugar
  • ¼ t Salt

Directions:

  1. Preheat oven to 325°.
  2. Combine flour and salt in a bowl and set aside.
  3. Cream together butter, sugar, almond extract, and vanilla extract.
  4. Scrape sides of bowl and mix for 1 additional minute.
  5. Add eggs one at a time until combined.
  6. Add flour mixture in 1/3 at a time. Do not overmix.
  7. Scrape batter into 9"x 5" pan lined with parchment paper on the bottom, or greased and floured, and spread evenly.
  8. Bake for 60 minutes. Insert with toothpick and make sure it comes out clean to assure cake is fully cooked.
  9. Let cool on a rack for 10-15 minutes.
Tenda-Bake All-Purpose Pound Cake
Tenda-Bake Classic Chocolate Chip Cookies

Southern Biscuit All-Purpose Chocolate Chip Cookies

sb all purpose 5 frontPrep Time: 5 Minutes
Total Time: 15 Minutes
Yield: 24 Cookies

Ingredients:

  •  2 ¼ C Southern Biscuit All-Purpose Flour
  • 1 C Butter (softened)
  • ¾ C Granulated Sugar
  • ¾ C Light Brown Sugar
  • 2 Eggs
  • 2 t Vanilla Extract
  • 1 t Baking Soda
  • 2 C Chocolate Chips

Directions:

  1. Preheat oven to 375°.
  2. Combine flour and baking soda in a small bowl and set aside.
  3. Cream together butter, sugar, brown sugar and vanilla extract.
  4. Add egg one at time and mix to combine.
  5. Gradually add in flour, do not over mix. Stir in chocolate chips.
  6. Drop rounded tablespoon size balls of dough onto greased cookie sheet about 2 inches apart.
  7. Bake for 9-11 minutes. Allow to cool 2 minutes on baking sheet before serving.

Tenda-Bake Corn Muffins

Tenda-Bake yellow-corn-meal-mix

Prep Time: 5 Minutes
Total Time: 25 Minutes
Yields: 12 Corn Muffins

Ingredients:

  • 2 C Tenda-Bake Yellow Corn Meal Mix
  • 1 Large Egg
  • 1 ¼ C Milk
  • ½ Stick Melted Butter (or ¼ Cup Vegetable Oil)
  • ¼ C Sugar
  • Cooking Spray

Directions:

  1. Preheat oven to 400°.
  2. In a large bowl, whisk together egg, milk, sugar, melted butter and Tenda-Bake Yellow Cornmeal Mix.
  3. Pour into greased muffin cups approximately ¾ full (For cornbread substitute the muffin tin with a 9”x 9” baking dish).
  4. Bake for 20 minutes and let cool for 5 minutes before serving.
Southern Biscuit Self-Rising Biscuits
Southern Biscuit Self-Rising Biscuits

Tenda-Bake Fried Okra

Tenda-Bake White Corn Meal Mix

Yield: 2 Servings

Ingredients:

  • 1 C Tenda-Bake White Corn Meal Mix
  • 1 ½ C Fresh Okra Sliced
  • 1 Large Egg (beaten)
  • ¼ t Salt
  • ¼ t Black Pepper
  • ¼ t Garlic Powder
  • ¼ C Buttermilk

Directions:

  1. Preheat oil to 375°.
  2. In a bowl, combine okra, egg and buttermilk and allow to soak for 10 minutes.
  3. In a separate bowl mix together Tenda-Bake White Corn Meal Mix, salt, pepper and garlic powder.
  4. Roll okra in seasoned cornmeal mix and drop into fryer. Cook for 1-2 minutes or until lightly golden brown.
  5. Remove from oil and allow to drain on cooling rack or paper towels. Season with additional salt for taste.

Southern Biscuit Blueberry Muffins

Southern Biscuit Self Rising Flour

Prep Time: 5 Minutes
Total Time: 20 Minutes
Yield: 8 Muffins

Ingredients:

  • 1 ½ C Southern Biscuit Self-Rising Flour
  • ¾ C Granulated Sugar
  • ⅓ C Melted Butter
  • 1 t Vanilla Extract
  • 1 Large Egg
  • ⅓ C Milk
  • 6 oz Frozen or Fresh Blueberries

Directions:

  1. Preheat oven to 400°.
  2. In a bowl combine Southern Biscuit Self-Rising Flour and sugar.
  3. In a separate bowl, combine melted butter, egg, milk and vanilla.
  4. Add dry ingredients to wet ingredients and fold to combine making sure not to over mix. Lumps are okay.
  5. Fold in blueberries and pour batter evenly into muffin cups.
  6. Bake for 15-18 minutes. Check with a toothpick to insure doneness. Allow to cool before serving.
Southern Biscuit Blueberry Muffins
Southern Biscuit Self-Rising Biscuits

Southern Biscuit Formula L Chicken Pot Pie

Southern Biscuit Formula L Buscuit Mix

Prep Time: 5 Minutes
Total Time: 30 Minutes
Yields: 10 Servings

Ingredients:

  • 1 ½ C Southern Biscuit Formula L Complete Biscuit Mix
  • 1 C Milk
  • 10 oz Can of Cooked Chicken
  • 15 oz Can of Peas and Carrots
  • 10 oz Can of Cream of Chicken Soup

Directions:

  1. Heat oven to 350°.
  2. Drain canned chicken then mix in a bowl with peas and carrots, and cream of chicken soup.
  3. Spray baking dish with cooking oil and pour in pot pie filling.
  4. Combine Southern Biscuit Formula L Complete Biscuit Mix with milk in a bowl. 
    Combine ingredients until there are no dry pockets of mix left.
  5. Pour pot pie biscuit crust atop the pot pie filling.
  6. Bake for 25 minutes until the pot pie crust is golden brown.

Southern Biscuit Banana Bread

Prep Time: 5 Minutes
Total Time: 65 Minutes
Yield: 1 Loaf

Ingredients:

  • 3 C Southern Biscuit Unbleached All Purpose Flour
  • 1 Stick Butter (softened)
  • 2 Eggs
  • 2 t Baking Soda
  • 2 t Vanilla
  • ½ C Granulated Sugar
  • 3 Ripe Bananas

Directions:

  1. Preheat oven to 325°.
  2. In a mixer, whip butter until soft. Add vanilla, eggs, bananas, and sugar. Mix on low to combine.
  3. Mix in Southern Biscuit Unbleached All Purpose Flour and baking soda. Do not over mix.
  4. Pour batter into loaf pan and bake for 60-70 minutes. Allow to cool slightly before removing from loaf pan.
Tenda-Bake Banana Bread
Tenda-Bake Seasoned Flour Fried Chicken Tenders

Tenda-Bake Seasoned Flour Fried Chicken Tenders

Tenda-Bake Seasoned Flour

Yield: 2 LBS of Chicken

Ingredients:

  • 8 oz Box Tenda-Bake Seasoned Flour
  • 2 LBS. Chicken Tenders

Directions:

  1. Heat oil to 350°.
  2. Place Tenda-Bake Seasoned Flour in a shallow dish large enough to coat tenders in flour.
  3. Rinse chicken in cold water, dry with paper towels, and coat in Tenda-Bake Seasoned Flour.
  4. Deep fry for 6-8 minutes until chicken is done and cooked to internal temperature of 165°.

Southern Biscuit Formula L Turkey Pot Pie

Southern Biscuit Formula L Complete Biscuit Mix

Prep Time: 5 Minutes
Total Time: 30 Minutes
Yields: 10 Servings

Ingredients:

  • 1 ½ C Southern Biscuit Formula L Complete Biscuit Mix
  • 1 C Milk
  • 1 ½ C Cooked Turkey
  • 15 oz Can of Peas and Carrots
  • 10 oz Can of Cream of Chicken Soup

Directions:

  1. Preheat oven to 350°.
  2. Mix drained canned peas and carrots, turkey, and cream of chicken soup together in a bowl.
  3. Spray baking dish with cooking oil and pour in pot pie filling.
  4. Mix Formula L Complete Biscuit Mix with milk in a bowl. Combine ingredients until there are no dry pockets of mix left.
  5. Pour pot pie biscuit crust atop the pot pie filling.
  6. Bake for 25 minutes until the pot pie crust is golden brown.
Southern Biscuit Turkey Pot Pie
Southern Biscuit Pumpkin Spice Loaf

Southern Biscuit Pumpkin Spice Loaf

Southern Biscuit Self Rising Flour

Yield: 2- 9” Loafs

Ingredients:

  • 3 ½ C Southern Biscuit Self-Rising Flour
  • 1 ¼ t Pumpkin Spice
  • 4 Large Eggs (beaten)
  • 15 oz Can Pumpkin
  • 2 ½ C Granulated Sugar
  • ½ C Brown Sugar
  • 1 C Vegetable Oil

Directions:

  1. Preheat oven to 350°. Coat two 9” loaf pans with nonstick cooking spray.
  2. In a mixer combine flour and pumpkin spice. In a separate bowl combine granulated sugar, brown sugar, oil, and eggs. Beat until well blended. Add pumpkin, blend well. Add flour mixture on low.
  3. Pour batter evenly between lightly greased loaf pans and bake for 55-65 minutes. Allow to cool slightly before removing from loaf pan.

Tenda-Bake Cornbread Dressing

yellow corn meal mix

Yield: 4-6 Servings

Ingredients:

  • 6-8 C Tenda-Bake Classic Cornbread 
    (cut into 1” dried cubes)
  • ½ C Butter
  • ½ t Dried Basil
  • ½ t Dried Thyme
  • 3 T Dried Parsley
  • 1 T Dried Rosemary
  • 1 C Onion Diced
  • ½ C Celery Diced
  • 4 C Chicken Broth
  • Salt & Pepper to taste

Directions:

  1. Preheat Oven to 350°.
  2. Melt butter in a large skillet over medium heat. Add onions and celery. Cook for 2-4 minutes or until soft.
  3. Add basil, thyme, rosemary, dried parsley, and chicken broth. Bring to a simmer.
  4. In a large bowl add Tenda-Bake Cornbread. Slowly add hot broth mixture over cornbread until everything is evenly moistened. Taste and add salt & pepper as needed.
  5. Pour mixture into 9”x11” baking dish, and bake uncovered for 35-40 minutes or until golden brown on top.
Tenda-Bake Cornbread Dressing
Southern Biscuit Formula L Christmas Tree

Southern Biscuit Formula L Christmas Tree

Southern Biscuit Formula L Complete Biscuit Mix

Yield: 1 Party Tray

Ingredients:

  • 3 C Southern Biscuit Formula L Biscuit Mix
  • 1 C Milk (or Buttermilk)
  • 1 T Minced Garlic
  • 4 T Melted Butter
  • ¾ C Freshly Grated Parmesan
  • 1 T Fresh Chopped Parsley
  • Marinara for Dipping

Directions:

  1. Preheat oven to 400°.
  2. Combine biscuit mix, garlic, ¼ C Parmesan, stir in milk. Be sure there are no dry pockets of dry mix.
  3. Using a small portion scoop (#40), drop dough balls onto cookie sheet forming a Christmas tree pattern starting at the bottom and working up.
  4. Bake for 12-15 min or until golden brown.
  5. In a small bowl mix melted butter and garlic to brush the tops of the biscuits. Sprinkle ½ C parmesan and chopped parsley. Serve biscuits warm.

Southern Biscuit Self-Rising Drop Biscuits

Southern Biscuit Self Rising Flour

Prep Time: 5 Minutes
Total Time: 15 Minutes
Yield: 12 Biscuits

Ingredients:

  • 2 C Southern Biscuit Self-Rising Flour
  • ⅔ to ¾ C Milk or Buttermilk
  • ½ Stick Grated Unsalted Butter (Cold)
  • 2 T Melted Butter (optional)

Directions:

  1. Preheat oven to 350°.
  2. Combine milk and biscuit mix in a bowl. Be sure there are no dry pockets of dry mix.
  3. Portion out 2-3oz scoops of dough with disher.
  4. Bake for 8-12 min or until golden brown.
  5. Brush with melted butter (optional).
Tenda-Bake Cornbread Dressing
Kentucky Kernel Crispy Chicken Tenders

Kentucky Kernel Crispy Chicken Tenders

Kentucky Kernel Seasoned Flour

Yield: 4 Servings 

Ingredients:

  • 10 oz Box Kentucky Kernel Seasoned Flour
  • 2 LBS. Fresh Chicken Tenders
  • 1 C Buttermilk or Milk

Directions:

  1. Soak chicken in milk (buttermilk is preferred) for 15 minutes at room temperature.
  2. Heat oil to 350°.
  3. Remove chicken from liquid and discard used liquid.
  4. Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to dredge each piece of chicken well. Be sure to shake off excess flour.
  5. Fry chicken for 6-8 minutes or until meat is cooked through and juices run clear (do not overload fryer or pan).

Kentucky Kernel Air Fried Catfish

Kentucky Kernel Seasoned Fish Fry

Yield: 4 Servings 

Ingredients:

  • 1 C Kentucky Kernel Seasoned Fish Fry Seafood Breading Mix
  • 5 oz Fresh Catfish Fillets (4 Fillets)
  • Cooking Spray or Cooking Oil

Directions:

  1. Preheat air fryer according to manufacturer’s instructions (approximately 390°).
  2. With fish slightly moist, lightly coat each side of fish with breading by tossing and shake off excess.
  3. Spray fish liberally with non-stick cooking spray, coating all sides of the fish.
  4. Place fish into air fryer.
  5. Following manufactures instructions, cook fish for 7-10 minutes, flip, and cook remaining 4-7 minutes until golden brown.
Kentucky Kernel Air Fried Catfish
KentuckKentucky Kernel Crispy Chicken Tacos

Kentucky Kernel Crispy Chicken Tacos

Kentucky Kernel Seasoned Flour

Yield: 8 Tacos 

Ingredients:

  • 10 oz Box Kentucky Kernel Seasoned Flour
  • 8- 6” Soft Flour Tortillas
  • 2 LBS. Fresh Chicken Tenders
  • 1 C Buttermilk (or milk)
  • 1 C Shredded Cheese
  • 1 Avocado
  • 1 C Shredded Iceberg Lettuce
  • ½ C Ranch Dressing

Directions:

  1. Soak chicken in buttermilk (or milk) for 15 minutes at room temperature.
  2. Heat oil to 350°.
  3. Remove chicken from liquid and discard used liquid.
  4. Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to dredge each piece of chicken well. Be sure to shake off excess flour.
  5. Fry chicken for 6-8 minutes until meat is cooked through and juices run clear (do not overload fryer or pan).
  6. Allow chicken to cool slightly, then slice chicken into small strips.
  7. Warm tortillas and begin to assemble tacos. Top with cheese and avocado slices (optional), then drizzle with ranch dressing.

Kentucky Kernel Fried Garden Vegetables

Kentucky Kernel Seasoned Flour

Yield: 6-8 Servings 

Ingredients:

  • 10 oz Box Kentucky Kernel Seasoned Flour
  • 6 LBS. Fresh Yellow Squash or Zucchini
  • 2 C Milk
  • 2 Large Eggs

Directions:

  1. Slice/Cut vegetables into desired shape.
  2. Heat oil to 350°.
  3. Combine milk and eggs in a bowl and whip to create an egg wash.
  4. Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to coat vegetables with the seasoned flour.
  5. Lightly coat vegetables in flour first, then dip in egg wash and return to the seasoned flour to recoat.
  6. Fry coated vegetables for 3-5 minutes, or until cooked through and lightly golden brown.
  7. Remove from oil and allow to cool.
Kentucky Kernel Fried Garden Vegetables
Kentucky Kernel Crispy Chicken Nuggets

Kentucky Kernel Crispy Chicken Nuggets

Southern Biscuit Formula L Complete Biscuit Mix

Yield: 2 lbs

Ingredients:

  • 10 oz Box Kentucky Kernel Seasoned Flour
  • 2 LBS. Fresh Chicken Tenders cut into bite size pieces
  • 1 C Buttermilk (or Milk)
  • ½ C Buffalo Wing Sauce (optional)

Directions:

  1. Soak chicken in buttermilk (or milk) for 15 minutes at room temperature.
  2. Heat oil to 350°.
  3. Remove chicken from liquid and discard used liquid.
  4. Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to dredge each piece of chicken well. Be sure to shake off excess flour.
  5. Fry chicken for 4-6 minutes until meat is cooked through and juices run clear (do not overload fryer or pan).
  6. Toss or lightly drizzle buffalo sauce over fried chicken. Serve with favorite dipping sauce and vegetables.

Kentucky Kernel Country Fried Steak

Southern Biscuit Self Rising Flour

Yield: 4 Steaks

Ingredients:

  • 10 oz Box Kentucky Kernel Seasoned Flour
  • 4 oz cube steak patties (4 patties)
  • 1 C Buttermilk (or milk)

Directions:

  1. Heat oil to 350°.
  2. Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to dredge each piece of cube steak well.
  3. Place buttermilk (or milk) in a separate container.
  4. Begin by coating each steak in Kentucky Kernel Seasoned Flour, dipping in buttermilk (or milk), and recoating in seasoned flour. Be sure to coat evenly and shake off excess flour.
  5. Fry steak for 6-10 minutes depending on thickness, making sure steak is cooked through.
Kentucky Kernel Country Fried Steak
Kentucky Kernel Fried Pickles

Kentucky Kernel Fried Pickles

Southern Biscuit Formula L Complete Biscuit Mix

Yield: 6-8 Servings

Ingredients:

  • 10 oz Box Kentucky Kernel Seasoned Flour
  • 1 Large Jar of Pickles
  • 2 C Milk
  • 2 Large Eggs

Directions:

  1. Slice/Cut pickles into desired shape.
  2. Heat oil to 350°.
  3. Combine milk and eggs in a bowl and whip to create an egg wash.
  4. Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to coat pickles with seasoned flour.
  5. Lightly coat pickles in flour first, then dip in egg wash and return to seasoned flour to coat.
  6. Fry coated pickles for 3-5 minutes or until cooked through and lightly golden brown.
  7. Remove from oil and allow to cool.

Kentucky Kernel Chicken Biscuits

Kentucky Kernel Seasoned Flour

Yield: 10, 3" Biscuits

Ingredients:

  • 3 C All Purpose White Flour
  • 1 C Kentucky Kernel Seasoned Flour
  • 1 ½ T baking powder
  • 8 T unsalted butter, cold
  • 1 ¼ C milk

Directions:

  1. Position an oven rack to the middle of your oven and preheat oven to 425°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Whisk together flour and baking powder in a large bowl.
  4. Cut cold butter into flour using a pastry cutter, fork, or your fingers until mixture resembles coarse crumbs.
  5. Stir in milk until dough comes together.
  6. On a floured surface, pat dough out to 1/2-inch thickness and cut with a 3-inch biscuit cutter.
  7. Place cut biscuits on prepared baking sheet and refrigerate for 20 minutes before baking.
  8. On the middle rack of your oven, bake cooled biscuits at 425°F for 22-24 minutes or until biscuits are baked through.
Kentucky Kernel Chicken Biscuits
Kentucky Kernel Gluten Free Air Fried Chicken Wings

Kentucky Kernel Gluten Free Air Fried Chicken Wings

Kentucky Kernel Gluten Free Seasoned Flour

Yield: 2 lbs Chicken

Ingredients:

  • 10 oz Box Kentucky Kernel Gluten Free Seasoned Flour
  • 2 LBS. Whole Chicken Wings
  • 1 C Buttermilk
  • Cooking Oil Spray
  • Sesame Dipping Sauce (Optional)

Directions:

  1. Preheat air fryer according to manufacturer’s instructions (390° recommended).
  2. Rinse chicken with cold water.
  3. Place chicken in a zip bag and add melted butter. Shake to fully coat chicken in butter.
  4. Add 1 cup of Kentucky Kernel Gluten Free Seasoned Flour to zip bag and shake well to coat chicken in flour.
  5. Place chicken into air fryer and coat with additional cooking oil spray.
  6. Cook chicken for 8-12 minutes until chicken is done and cooked to internal temperature of 165°.
  7. Serve with side of sesame dipping sauce or coat chicken wings in sesame sauce.

Tip: For best results, flip chicken several times during cooking to ensure even cooking. Coat with additional cooking spray if needed.

Kentucky Kernel Fried Pork Chops

Kentucky Kernel Seasoned Flour

Yield: 4 Servings

Ingredients:

  • 10 oz Box Kentucky Kernel Seasoned Flour
  • 2 LBS. Pork Chops

Directions:

  1. Heat oil to 350°.
  2. Place Kentucky Kernel Seasoned Flour in a shallow dish large enough to coat pork chops in flour.
  3. Rinse chicken in cold water, dry with paper towels, and coat in Kentucky Kernel Seasoned Flour.
  4. Deep fry for 6-8 minutes until pork is done and cooked to internal temperature of 165°.
Kentucky Kernel Fried Pork Chops
Kentucky Kernel Fried Pork Chops

Don’s Chuck Wagon Battered Onion Rings

Don's Chuck Wagon Onion Ring Batter Mix

Yield: 4 Servings

Ingredients:

  • 12 oz Box Don’s Chuck Wagon Onion Ring Batter Mix
  • 1 Large Sweet Onion
  • ½ C Cold Water

Directions:

  1. Heat oil to 375°.
  2. Combine 1 C of Don’s Chuck Wagon Onion Ring Batter Mix with water in a mixing bowl.
  3. Slice onion into ½” thick rings.
  4. Dip onion rings into batter and drop immediately into hot oil.
  5. Cook approximately 2 ½ minutes turning at least once during cooking.
  6. Remove onion rings from oil and allow to cool on rack or paper towels.

Tenda-Bake Buttermilk Pancakes

Tenda-Bake Buttermilk Pancake MixPrep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Pancakes (5” in diameter)

Ingredients:

  • 2 C Tenda-Bake Buttermilk Pancake & Waffle Mix
  • 1 C Milk (or water)

Directions:

  1. Heat griddle to 350°, or heat stove top pan on medium heat.
  2. Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water).
  3. Pour roughly ¼ cup of batter onto griddle and cook for 1 to 1 ½ minutes. Flip the pancake and cook for another 1 to 1 ½ minutes, or until golden brown.
Southern Biscuit Self-Rising Biscuits
Kentucky Kernel Lemon Pepper Air Fried Fish Fillets

Tenda-Bake Peanut Butter Cup Waffles

Tenda Bake Buttermilk Pancake Mix

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

  • 2 C Tenda-Bake Buttermilk Pancake & Waffle Mix
  • 1 C Milk (or water)
  • 1 C Chopped Peanut Butter Cups
  • Whipped Cream

Directions:

  1. Heat waffle maker using machine directions.
  2. Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water). Mix peanut butter cups into the batter.
  3. Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.
  4. Top with whipped cream, extra chopped peanut butter cups, and fresh fruit.

Tenda-Bake Chocolate Chip Buttermilk Waffles

Don's Chuck Wagon Fish & Chips Batter Mix

Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)

Ingredients:

  • 2 C Tenda-Bake Buttermilk Pancake & Waffle Mix
  • 1 C Milk (or water)
  • ¼ C Chocolate Chips

Directions:

  1. Heat waffle maker using machine directions.
  2. Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water) and mix chocolate chips into batter.
  3. Pour roughly ¼ cup of batter onto the waffle maker and cook using the times listed on the machine’s directions.
  4. Optional: Top with whipped cream and berries.
Kentucky Kernel Lemon Pepper Air Fried Fish Fillets
Kentucky Kernel Crispy Chicken Tenders

Nancy Jane All-Purpose Pound Cake

Southern Biscuit Formula L Complete Biscuit Mix

Prep Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 8 Servings

Ingredients

  • 2 C Nancy Jane All-Purpose Flour
  • 2 Sticks Unsalted Butter
  • 4 Large Eggs
  • 1 C Sugar
  • 1 t Pure Vanilla Extract
  • ½ t Salt

Directions:

  1. Preheat oven to 350°. Coat pound cake pan with butter and lightly cover with flour.
  2. Mix butter and sugar in electric mixer until light and fluffy.
  3. Add eggs one at a time, beating after each addition. Then add vanilla, salt, and Nancy Jane All-Purpose Flour.
  4. Bake for 55-60 minutes until a toothpick inserted in the center cake comes out clean (cover pound cake pan with aluminum foil if top is browning too quickly).
  5. Let cool for 15 minutes, then invert onto cooling rack to release cake from pan. Top with homemade jam, fresh fruit, or whipped cream!