I am, admittedly, a lazy cook. I like good food, but I’ve never been dazzlingly talented in the kitchen. I’ve developed only a couple of things I can really brag about. So when this histamine issue materialized, you’d think I’d revert to eating steamed vegetables. But I came up with a soup recipe that is chock full of antihistaminic foods, tastes great, and is super easy! I eat this at least twice a week. Depending on what vegetables you can tolerate, you can play around with the idea of it.

Roasted Apple Butternut Squash Soup

This recipe is for one serving. You might already know that leftovers are a big no-no because as foods age the histamine content raises, so make only what you, or you and your family, will eat for one meal.

1 apple cut into small pieces

an equal amount of cubed butternut squash (I always keep a bag of organic frozen in my freezer)

1/4 medium onion, or a large shallot

2 cloves of garlic

1/4 teaspoon of salt (I’ve added up to a 1/2 when I use the cashews.)

1/2 cup of water

1/4 cup cashews (optional)

olive oil


Cut the apple and butternut squash into small pieces. Cut the onion into similar sized chunks. Peel the garlic.

Throw all of the vegetables into a roasting pan or whatever you use to roast vegetables. You can throw them on a sheet of tinfoil and lay it on top of a cookie sheet too. Sprinkle them with some olive oil and toss.

Roast for about a half hour at 400 F degrees.

When they’re soft and a bit browned take them out and throw them into a blender with 1/2 cup of water and 1/4 teaspoon of salt.

I also add 1/4 cup of raw cashews to add a healthy fat. I can tolerate nuts though many histamine intolerant people cannot, so if you can’t use them leave them out. They make the soup a bit richer and thicker but don’t really alter the flavor too much.

Blend all the ingredients until you get the consistency you like. Now this makes a pretty thick soup. I use a Vitamix and it comes out light but thick. If you want a thinner soup add more water.

To top it off I sprinkle a little smoked paprika on top. This should be ok for most people. Just don’t confuse it with hot paprika. And then I sprinkle a little balsamic vinegar on it too. It needs a bit of an acid and the balsamic is the perfect thing. But be warned: balsamic vinegar is a high histamine food. It’s one of my biggest triggers actually. But I use so little it doesn’t seem to affect me. But only you know what you can tolerate, so eat wisely. Eliminate the nuts, spice and balsamic if you’re concerned about having a reaction.

When I’m done the soup is not hot. It’s room temperature which I actually prefer. If you want it hot you’ll have to pour it into a pot and warm it a bit.

I usually eat a small salad or a serving of broccoli with it and a slice of rye bread.

It’s so quick and easy even a lazy cook like me will make it!

No Cook Oatmeal

Did you know you don’t really have to cook oatmeal? This is a super easy method of making a quick breakfast. I make it in the morning and take it for lunch sometimes too.

Again, this is one serving:

Soak a half cup of rolled oats in a half  cup of water overnight.

In the morning, toss the oats into a food processor with a banana and a handful or walnuts. Process until blended. You can make it as smooth or as lumpy as you’d like.

I top mine with some dried fruit. You can put it into a pot and warm it, or eat as is.

Remember, if nuts or dried fruit are your triggers, don’t use them. Use whatever works for you. Maybe dates or honey. I know some people cannot eat bananas either. I am lucky enough to be able to.

See, how lazy is that? No cook oatmeal! But it’s really good.

44 comments on “Recipes
  1. Rosemary says:

    I might try the oat meal at the weekend. Sounds pretty good. What about soaking it in almond milk?

    • Mill says:

      Almond milk is a great idea but also try rice milk, it’s delicious and it’s also very sweet and that helps me a lot when I cannot have chocolate. By the way are there any sweet things I can eat whilst maintaining this low histamine diet. I’m menopausal, hormonal and hungry as hell. I tried some Green and Blacks dark chocolate – delicious but the cocoa content means it’s high in histamine and of course I erupted into what looked like a chemically burned harpie.


      • You crack me up! Chemically burned harpie!!

        I don’t break out. I have an invisible itch, and chocolate triggers it worse than anything so I just don’t touch it anymore. And I love it and miss it. I have a jar with the last piece of a chocolate bar in it and I’ve been known to open it and inhale, like some crazy person. I know I should throw it out, but I just can’t bring myself to do it. And I haven’t gotten rid of my beer either. But I won’t touch it with a ten foot pole. I practically itch looking at it.

        As for satiating that sweet craving, I’ve tried eating dates or figs. It helps a bit but is not very satisfying, but I don’t react badly so that’s good. I want to try the recipe on the rawtarian site I linked to the other day for white chocolate made from coconut and maple syrup. But I was in a bit of a histamine haze this weekend and was too lazy to make it.

        I find snacking the hardest thing about this all. But still, I can’t complain. I am in a lot better shape then many others.

        And as a note, a symptom of high histamine can be hunger, so don’t go poisoning yourself with chocolate again. It’s just not worth it.

      • Laura Combs says:

        The fascinating thing about this is that we all have different sensitivities. For me, if the chocolate has no vanilla I can eat it. If it has vanilla I react.

      • I used to react to vanilla too. I can eat it now!

  2. K.K. says:

    Is it okay to add some recipes on here? I have quite a few, including an easy one for a simple cake. It’s very quick, and various ingredients can be added depending on one’s preferences, and eating choices.

  3. K.K. says:

    KK’s Poor Man’s Cake

    Especially popular in the 1930s, this old-fashioned dessert is sometimes known as Depression Cake.


    2 cups brown sugar, well packed
    2 cups water
    1 teaspoon salt
    1/3 cup + 2 T melted coconut oil (or other oil)
    2 teaspoons ground cinnamon
    3 cups all-purpose flour, sifted *
    1 teaspoon baking soda
    (dissolved in 2 teaspoons hot water) *
    2 teaspoons almond extract
    Oil & flour for pan(s) *


    Two 8” x 8” inch, or one 9” x 9” baking pans (non-stick, if possible)
    Measuring cup and spoons
    Large mixing bowl
    Electric mixer (optional, but recommended)
    Large saucepan
    Utensils for mixing
    Toothpicks, fork for testing doneness

    * KK Note: For special diets, instead of regular flour, use gluten-free all-purpose flour with 2 teaspoons xanthan or guar gum, or use coconut flour with egg replacers. For healthiest results, always try to use aluminum-free baking soda, and all organic, non-GMO ingredients whenever possible.

    If sensitive to the almond extract, leave it out, or use another flavor of extract.

    Feel free to add nuts, raisins, dates, other spices, etc. At some point, I might use some applesauce, or apple puree, and cut water accordingly. If so, I would not boil the applesauce or puree, but add it with the flour. (For example, if using one cup applesauce or puree, use one cup water, etc.)

    The first times I made this cake, I just greased my non-stick pans. The cakes came out of the pans with only a minimum of sticking, so the next time I will try using both flour and oil on the pans.


    Preheat the oven to 350 degrees F. Grease and flour pan(s) of your choice. If using two pans, do both now, so that later on you can split the batter evenly to both pans at once.

    In a large saucepan, combine the brown sugar, water, salt, oil, and spices, but not the almond extract. (If using raisins, dates, nuts, etc., add them here, too, but not any applesauce or puree.)

    Bring mix to a rapid boil, and then immediately turn off heat. Let cool to room temperature.

    In a large mixing bowl, combine well the sifted flour, almond extract, and baking soda. Add the saucepan mix, and combine well. (If using applesauce or puree, this is where you would add it.)

    This part can be mixed by hand, but using an electric mixer gives a smoother batter.

    Pour batter into pan(s). Distribute batter smoothly in each pan, as well as evenly dividing it if using two pans.

    Bake for about 30 to 50 minutes, depending your oven, until a toothpick comes out clean, or center of cake bounces back after a light touch with the flat of a fork.

    Cool well in the pan before cutting, or frosting. Eat plain, with a bit of cream cheese, or use frosting/topping of your choice.

    KK Note: This is not a typical cake such as one would get from a box. Mine came out uneven on the top, but that could be from my uneven old house, or because of the thick batter. I don’t mind, but you are looking for a flat top on the cake, you may have to trim the cake to get it.

  4. K.K. says:

    Earlier today, I came across this one on Facebook. It just popped up while I was over there.

    It’s a “cake” made with a watermelon base, and other fruits are added to it as decoration.

    The description talks about using berries and citrus that I suspect some of us (including myself) cannot eat, but there are lots of ways to get creative with this idea.

    Watermelon is something I eat pretty much every day, as well honeydew, cantaloupe, apples, pears, and cucumbers—and thank goodness for them. 🙂

  5. K.K. says:

    This site,, asks for a paid membership to access a lot of it, but a lot of it is also free, including what I’m listing here.

    It is geared to a number of dietary limitations. There is no special section on low histamine, but I will share a little related info on that at the end here.

    I’m fairly new to the site, so I’ve not had a chance to dig very deeply into it.

    For now, here is a list of substitutions for using in cooking/baking, some of which never occurred to me, nor have I tried them yet.

    Crushed potato chips or corn flakes to replace nuts in a recipe? 😀 I’d never have thought of those two.

    Same for the applesauce/baking soda tip to replace eggs, though that one rings a vague bell.

    One I would add is to use coconut oil in place of any oil, or butter in all cooking.

    Here is the link for the substitutions list. It’s not a recipe, but it’s for recipes, so I’m putting it here for reference.

    In doing a quick search for “low histamine” (no quotation marks), I found some articles of interest, including one on beer and wine. Since they are not recipes, I’m not including them here, but it’s easy to find them using my search info, or your own.

  6. K.K. says:

    This just popped up in my inbox, and I thought I’d post the link over here. It is a recipe for “Gluten-Free Lentil Crepes” also from

    In my research on low histamine foods, I have seen cases where some do react to lentils, but again, we all have our individual triggers.

    For those of you who can eat lentils, here is the recipe. Other beans could be used in this recipe, too.

    For those of you not on a gluten-free diet, being gluten-free is good for everyone. 😉

    FYI, I have not tried this recipe. I just got it, but it sounds good, especially since I have nothing remotely bread-like at the moment in my pantry.

    The recipe says to soak the lentils at room temperature, but I always soak any beans in the fridge. This is probably from growing up in the Deep South where room temperature is often too hot, and because I tend to soak beans for more than six hours, changing the water a couple of times.

    Here is something on soaking, and more:

    As for the oil, I use unrefined coconut oil or olive oil in my cooking, and grapeseed oil is a no-no.

    I’m not a fan of ghee, but others might like it.

    See the posts on grapeseed oil from our esteemed blog maven here: 😀

    Part 1:

    Part 2:

    As for coconut oil, I find the refined version is like eating petroleum oil in terms of how it’s made. I use extra virgin, organic, non-gmo, expeller pressed oils like one from Garden of Life, and others. (FYI, Garden of Life also makes a refined one called Spectrum, so stay away from that one.)

    As I said, I can see how one could use any kind of bean here. I’d love to try this with black beans, and I might try it with cooked beans because I always add in lots of fresh veggies to any kind of beans that I cook. Yum!

    If using uncooked beans, one could also toss in a few raw veggies into the blender to get some extra nutrition and flavor. If so, adjust the liquid content accordingly.

    Again, all of the above are just my humble opinions. Decide what works best for you, and enjoy. 🙂

    • Interesting crepes. I’d try them. I’d worry they would be heavy. But if they really worked it would be great for wraps.

      • K.K. says:


        Let me know if you get to them before I do. 🙂 I had not thought of the weight, but maybe suspect it could be adjusted depending on the ingredients, the size and thickness of the pancake, and so forth.

        At this point, I’d be happy to have something to use as a wrap, or bread substitute. This recipe got me thinking of other ways to make/use crepes, and I think I have another one in my file that could not only be lighter, but a tad more versatile in terms of flavor.

        I’ll check, and post later if I find any others.

      • I’ve tried crepes in the past with ingredients other than flour with disastrous results. I can’t remember what I’ve tried but I know I haven’t had a lot of success. But I do keep trying!

  7. K.K. says:

    Here is one more that was in the same e-mail as the crepes. Remove/substitute any trigger ingredients in here.

    Many recipes, as I see them (and so much more so since the onset of my many dietary restrictions), are basically templates in that they can be adapted easily.

    Lots of ingredients are interchangeable, and many can be left out without a problem, too. Others can be added to the original recipe.

    While the following may negate the “Indian” part of the recipe, for our purposes here, this is about eating what can be tolerated, as well as foods we enjoy in general. Sometimes certain ingredients are not available due to seasons, etc.


    I can see how this could be made as a rice salad, using rice instead of the pasta.

    Also, the mango could be replaced with apples, another fruit, or left out. Green onions could be used instead of cilantro. (I never could tolerate cilantro, even pre-histamine issues.) Green beans could be used instead of snap peas. Extra veggies of your choice could be added.

    When cooking pasta or rice, I sometimes cook the veggies with it.

    Before adding the rice or pasta, I will put some oil in the bottom of the pan, and maybe an inch of water (depending on how many veggies I’m cooking), and cook the chopped veggies until tender.

    Then, I’ll increase the water content for cooking the pasta or rice, and cook it all together as directed.


    In the vinaigrette, skip the rice vinegar (or any vinegar) completely. Use just the olive oil as a light coating.

    (While I love coconut oil, it hardens when cooled, so for a recipe like this, where you might want to eat it cold, I would not use coconut oil.)

    In this case, I’d slowly add the oil instead of pouring on all suggested 6 tablespoons as that much may not be needed here, or maybe you may need/want more.

    You want a light coating to keep it from sticking, but ideally not being too oily in the end.

    Then add the spices last, and mix well.

    Again, green onions instead of shallots could be used here.

    Leave out the curry, too.

    You get the idea.

    Have fun, get creative, eat well, be well. 😀

    • Omg I used curry powder the other day, absentmindedly, and really suffered for it!

      • K.K. says:

        Ouch. 😦 Sorry to hear that.

        These days, I limit my savory spices to salt and black pepper, and only recently started using white pepper again.

        A good salt that I’ve used for years is Real Salt ( I love it.

        For sweet, I can tolerate brown sugar, white sugar, a little cinnamon, and almond extract but only in baked/cooked foods.

      • I’ve reacted to vanilla extract and cinnamon but can tolerate them in baked goods now too. But I don’t know if I can sprinkle cinnamon into my oatmeal since I haven’t tried that again. I can tolerate sugars, salt and pepper, and smoked paprika.

        And last night I went out on a limb and sprinkled a little Tabasco into my black beans. I am happy to report I did not burst into itching flames from hell. Actually nothing happened except that the black beans weren’t boring this time.

  8. K.K. says:

    Here is the recipe that I was thinking about for a “blander,” more versatile option with a flavor that would not overpower the ingredients being wrapped. I had it in my bookmarks.

    It’s for Coconut Flour Tortillas, but they can be used as wraps, etc.

    In the photo, they look almost too crispy, and too delicate for wraps, but I guess we won’t know until we try them.

    Again, I have not tried this one, but I hope to do so soon. Up in the substitutions list, you’ll find the egg replacer I use now.

    A word about cooking with coconut flour in general:

    –It does not have a strong coconut flavor in terms of working with all foods.

    –It requires many more eggs than regular flour, especially when baking.

    This recipe calls for egg whites only. Here is how you do that with the egg replacer I use:

    Here is the recipe:

    There are many others online for all kinds of crepes, wraps, etc. that we here can eat, and that might be lighter, or just different, than the two I have posted so far.

    As time permits, I will keep collecting them, and post ones that seem easiest, etc.

    If anyone tries any recipes listed here by anyone, I, for one, would love to hear about the results, suggestions, and so forth.

    Feedback (ha ha, a little cooking/eating pun) 😉 helps me learn, and improve upon all aspects of my cooking. 😀

  9. K.K. says:

    P.S. This is the coconut flour I use, and Amazon has a decent price on it.

    FYI, I am never shilling for any company, product, entity, etc., when I post usage suggestions; just sharing what I’ve learned, and providing links (with permission from this blog’s author) to make things easier to access.

    Some day, I might create a blog on overall wellness that also incorporates affiliate links, but I would do it in a tasteful manner (ha ha, another food pun), and only promote products that I have personally used.

    For further transparency, none of the links I post here are affiliate links, either.

    Okay, now that all that boring stuff is out of the way…on to better eating. 🙂

    Just because we are temporarily limited by what we can eat does not mean we cannot eat well.

    Yes, it takes some extra planning, extra time, and we have to learn new ways, but it can be done. 😀

  10. K.K. says:

    “Itching flames from hell.” 😀 Laughing at the verbiage, and the images they conjure, not at your pain.

    Yikes. I know the feeling. 😛

    Oh, Tabasco sauce. I used to put it in my coffee, too. Sigh. It’s been eons since I’ve had either.

    As for boring black beans, perish the thought!

    I have to go offline for a while now, but here are just a few of the things I’ve put in black beans, and all other kinds of beans:

    sweet potatoes
    onions of all kinds, and colors
    peppers of all colors, except green because of a personal preference

    There are lots more that I can’t think of at the moment. At the time of cooking them, I pretty much use whatever is in the fridge that would seem to work well in them.

    I do know what you mean. They are not quite the same without the Tabasco, but they do not have to be boring. 🙂

    • Apples in black beans? Really?! 😳

      • K.K. says:

        Yep. 😀

        It was on a whim one day, and they were really good. If you put them in from the start, and don’t want them to disappear, cut in large pieces, or just add them in when reheating the beans.

        I also add them to the quinoa pasta when baking it, or reheating it. I swear; they are good in both.

        While the following link is not a recipe, it is food-related, so I hope you don’t mind if I post it here for those non-vegetarians who are reading your blog.

        It is an article about tainted pork.

        Yet another reason that I am glad to be a vegetarian. YIkes.

  11. K.K. says:

    To Mill,

    I have not forgotten about you, and your wedding cake. It’s just been a bit crazy here.

    Every recipe I’ve found so far will have to be altered by you, or whomever is baking it.

    So far, other than the cake recipe I posted here above, and one for pound cake now, I’m not coming up with any fantastic ideas. 😦

    Using either one of these recipes, to make tiers you would have to cut off the tops to make them flat, and they are dense cakes, versus a typically lighter one you may have in mind.

    Also, I’m not sure what you would use for icing.

    The link with the pound cake offers links to other sites where you might find ideas.

    Please let me know if any of this is at all helpful.

    • Maybe it can be non traditional like a fruit tart. You can make a nut and date crust like raw foodists make. I’ve tried them and they’re good. And they can be pretty. I’ll find a recipe.

      • K.K. says:

        That’s a great idea, though I can’t recall if Mill can eat nuts or dates.

        In any case, she could adapt your recipe to meet her needs. 🙂

        I was thinking, too, that she could do a traditional-style wedding cake, with the little couple on top, etc., for the cutting ceremony, if desired, and those guests who can eat it, have that option.

        She could also have sort of a buffet of various baked goods, such as small cakes, your tarts, other sized cakes, cupcakes, and so on placed artfully around the cake, the room, and so forth for herself, and everyone else.

        Who says the cake and food at a wedding have to be “by the book?”

        Plus, from what Mill has written on here about herself, it sounds like she is a gal who embraces the “untraditional.”

        Get creative, have fun, be different. 😀

      • I wish Mill would weigh in so we could know what’s going on.

        Mill, where are you? Stuck in a bog somewhere?

  12. K.K. says:

    She often refers to eating grass, so…? 😉 😀

    I’m sure she’ll show up again. Busy lives.

  13. K.K. says:

    Hello all,

    This is a recipe for gluten-free lentil salad. I know not everyone here needs to be gluten-free, but I thought this might be a nice salad no matter what, and especially with warmer days fast upon us.

    Of course, some ingredients need to be left out for a low-histamine diet, and the dressing is a no-no, but I do think this is still a useful link.

    For the dressing, I would just use a bit of olive oil all by itself. No vinegar needed. 🙂

    This recipe suggests sunchokes, but I personally stay away from them. The human body is not meant to digest them, which is too bad as they are chock full of great nutrients.

    Other things I avoid here are: cilantro, avocado, tomatoes, and spinach. I am not sure about jicama, but you get the idea.

    If any of the ingredients bother you, leave them out, and/or substitute others on your safe list.

    There are, thankfully, many veggies that are still safe for us to eat that can be added in here, etc.

    For all you “lazy” cooks out there, lentils are super easy to cook, as you can see on the link. 😉 🙂

    Substitute other types of beans to change up things in this recipe.

    Wishing all here a happy, healthy time.

    • And if you’re really lazy, you can sprout lentils in a jar for a day or two and then it only takes about two minutes to steam them!

      Then toss them in olive oil, squeeze some lemon on them and throw on some minced garlic and salt. So good!

      • K.K. says:

        Yum, that does sound good, and lazy, er I mean fast. 😉

        Hey, I’m all for simpler cooking in general, and because my kitchen is T-I-N-Y. I call it a toy kitchen. 😀

        Then, you could use also use those same lentils for dip, or a spread of some kind. Just toss them into the blender, or mash with a fork. Eat with some chips, crackers, crudite. Use in some kind of wrap, as a topping for burgers, sandwiches, and so on. The possibilities are many.

        When I make any kind of beans, such as black beans, for example, I will puree some of them for the above. Sometimes, I prefer eating the puree heated like a smooth soup. It’s good cold, too.

      • And I tried putting apples in my black beans thanks to you and it was a great combination.

        I think lentils are used in vegan mock liver pâté. Never tried it as I hate liver but it’s out there!

  14. K.K. says:

    Thank goodness for apples. I have no problem eating them. So glad you enjoyed the mix. 😀

    Have you tried also adding in sweet potatoes yet?

    Agreed, in not being a fan of liver. 😦

    • I haven’t tried adding sweet potatoes. Sometimes they feel a bit heavy for me. I can never decide if I like them or not. Although I like them cut up and roasted.

      I craved apples when my intolerance started. It’s funny how your body seems to know what’s good for it. When I say I lived off of apples and butternut squash I mean it.

      I still eat apples, but I don’t feel like I “need” to eat them anymore. Last week I was almost finally sick of them. But then this week I’ve been happy to eat them again. I always have them in the house though. They are my go-to fruit when nothing else is around!

  15. K.K. says:

    From what I’ve read, sweet potatoes are supposed to be anti-histamine.

    I do know what you mean by being heavy, but I still enjoy them. I roast them with either olive oil or coconut oil–or no oil at all. I’ll eat them hot or cold, mashed or whole. Like the beans, they also make a good dip for other things.

    Since I was already eating lots of apples before the histamine issues, I can’t tell if I craved them, but I do know they are a favored, and favorite fruit. They are always in the house. 🙂

    I’ve made muffins and applesauce with them; put them in smoothies and the black beans; and so on.

    Yes, the body does know what it needs. It’s an amazing mechanism.

  16. K.K. says:

    For a long time I’ve been a fan of Jamie Oliver, not only for his recipes, but also for his Food Revolution and other projects.

    Check out his special diet section. It has a ton of recipes, as does his overall site.

    One need not be on one of these special diets to use these, benefit from these recipes.

    While many ingredients will have to be switched out for safe foods, I think these are a good starting point for those of us here dealing with histamine intolerance.

    Plus, for the most part I find his recipes, methods, and instructions easy and uncomplicated.

    Check out his YouTube channel, too:

    Here is info on his Food Revolution, if interested:

    Enjoy, have fun, be well. 😀

  17. K.K. says:

    Hello All,

    More on Jamie Oliver’s special diets section.

    The below showed up in my inbox this morning.

    He writes that for the next six weeks a large part of his newsletter/site will be devoted to the topic of special diets.

    Soon after visiting this link, a window should pop up for subscribing to the newsletter, if desired.

    Hope everyone here is feeling fantastic. 🙂

  18. K.K. says:

    Hello again :-),

    Here are some easy recipes for pretty basic items.

    One is for pizza/pizza dough, and one is for some biscuits.

    FYI, I have not tried the pizza one, but I have made the biscuit one many times.


    Here is the pizza recipe:


    For the pizza one, I would skip the agave because I have a feeling it would not agree with me.

    For the eggs, as listed in recipes I’ve posted on here before, I use Ener-G Egg Replacer.

    In a pinch, since I do not always have coconut milk around, I would use plain, powdered milk in this recipe.

    For the baking powder, my choice is a gluten-free one by Argo.


    On the Feed Me Rachel site, she gives a recipe for making one’s own baking powder.

    Here is what she says:

    “Make a large batch by sifting together 1 part baking soda, 1 part cream of tartar, and 2 parts arrowroot powder, then store in a glass jar at room temperature.”


    Below is the biscuit recipe. It requires no rising time, no rolling.

    That’s why I call them No Roll Biscuits. 🙂

    My substitutions, and suggestions:

    Butter = Coconut oil

    Flour = Gluten-free, all-purpose (usually Bob’s Red Mill brand)

    Baking powder = Argo gluten-free

    Koshers salt = RealSalt

    Buttermilk = Plain, powdered milk mix

    Any salt, or any kind of milk you have on hand is fine.

    If sugar bothers you, leave it out.

    At various times, I have added cheese (back when I could eat it), and/or chopped up veggies.

    For spreading dough in pan, I found using oil on my hands works best.

    For cutting the biscuits, I use an oiled regular knife.

    If possible, use a non-stick baking pan.

    No Roll Biscuits



    1/2 stick butter
    1 1/4 cup flour
    2 teaspoons sugar
    2 teaspoons baking powder
    1 teaspoon Kosher salt
    2/3 cup buttermilk


    Preheat oven to 450 degrees F.

    Slice up butter and place it on the bottom of an 8×8 inch baking dish.

    When the oven reaches 450 degrees place dish of butter in oven to melt for one minute.

    Meanwhile mix flour, sugar, baking powder, and salt, slowly pouring in buttermilk mixture until just blended.

    Use a sifter for dry ingredients, if possible.

    Remove melted butter from oven and spread biscuit dough over melted butter with floured fingers.

    Before baking, using a dough cutter/scraper that has been dipped into the melted butter and then in flour, cut the biscuits into 9 even squares.

    Bake for 10-12 minutes until golden.

    Makes 9.

    Note: Recipe can be doubled and baked in a 9×13 inch dish for 13-15 minutes.


    Enjoy! 🙂

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