Roscoe's Recipes

Southern Recipes and Soul Food

Author: Roscoe

Biscuits and Sausage Gravy
Southern Biscuits and Sausage Gravy Recipe: A Classic Comfort Breakfast

There’s something special about waking up to a warm plate of homemade biscuits and sausage gravy.

This recipe isn’t just a Southern tradition—it’s a go-to breakfast that brings folks to the table, whether it’s a slow Saturday morning, a holiday brunch, or even a hearty weeknight dinner.

If you’re looking for an easy biscuits and gravy recipe from scratch, this one is simple, satisfying, and made with ingredients you probably already have on hand.

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Who Will Love This Homemade Biscuits and Gravy Recipe

This meal is for anyone craving a breakfast made from scratch.

Whether you’re cooking for your family, feeding a hungry crowd after a football game, or just need a comforting bite at the end of a long day, this recipe delivers.

It’s great for busy moms, early risers, breakfast-for-dinner fans, or anyone who wants a simple Southern sausage gravy and biscuit recipe that doesn’t come from a can or packet.

What Makes This a Southern Breakfast Staple

This easy biscuits and sausage gravy recipe brings together two essential parts of a classic Southern meal: fluffy homemade biscuits and rich, creamy sausage gravy.

The biscuits come together with a few pantry staples, and the gravy uses ground breakfast sausage to create that savory, peppery flavor folks expect.

It’s all made from scratch, right on the stovetop and in the oven, without anything fancy or complicated.

When to Serve Southern Biscuits and Gravy

Biscuits and gravy aren’t just for breakfast. Serve them for brunch when you have guests in town, or make them for dinner on nights when you’re craving comfort food.

They’re a hit during the holidays—Christmas morning, Easter brunch, even Thanksgiving breakfast.

And because this recipe comes together in about 30 minutes, it’s easy enough for a regular weekday morning too.

Where to Serve This Recipe: From Kitchen to Tailgate

This homemade sausage gravy and biscuit recipe can be made right in your own kitchen with no special equipment.

But it’s also perfect for tailgates or cabin weekends. Make the gravy ahead of time, bring it in a slow cooker, and bake your biscuits fresh on site.

It’s great for potlucks, church breakfasts, or any casual get-together where a hot, filling meal is appreciated.

Why This is the Best Biscuits and Sausage Gravy Recipe to Try

When you’re looking for the best easy sausage gravy recipe with homemade biscuits, it helps to have something that doesn’t require a lot of fuss but still tastes like you put in the effort.

The sausage adds flavor right into the pan drippings, and the buttery biscuits bake up golden and soft.

It’s a meal that fills the kitchen with the kind of smell that makes everyone hungry—and happy to be home.

How to Serve Biscuits and Gravy in Creative Ways

Of course, you can serve biscuits and gravy as-is, but there are a few ways to stretch the meal or mix it up:
- Serve with scrambled eggs or fried eggs on the side
- Add a side of fruit or hashbrowns to balance the meal
- Make it a breakfast casserole by layering biscuit pieces, pouring over the gravy, and baking everything together
- Use smaller biscuits and make mini biscuits and gravy sliders for brunch or gatherings
However you plate it, this sausage gravy and homemade biscuits recipe is made for real-life kitchens—easy to make, hard to beat, and always worth coming back to.

Biscuits and Sausage Gravy

Ingredients:

For biscuits:
- 2 cups flour + 1/4 cup
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 4 tbsp unsalted room temp butter
- 1 cup of milk
For gravy
- 16 oz breakfast sausage roll
- 2 tbsp unsalted butter + sausage drippings
- 1/2 cup flour
- 1/4 – 1/2 cup milk
- salt and pepper to taste
Directions:

Preheat the oven to 450.

Brown sausage over medium high heat. While its browning, work on your dough.

Add flour, baking powder and salt to a large bowl.

Add in the room temp butter and massage into the flour mix.

Pour in a cup of milk, keeping reserved flour on hand.

If the dough gets too sticky, add in a tbsp. of flour until its no longer sticky and easy to handle.

Pat it down and fold the dough over 2-3 times then roll out to 1 inch thickness.

Cut out the biscuits, be sure not to twist the cutter (or glass) because your biscuits wont rise as high.

For the gravy:

Remove the sausage once browned and set aside.

Add 4 tbsp. unsalted butter directly into the pan the sauce was cooked in.

Once the butter is melted, add 1 cup flour.

Stir with a wooden spoon, it will be thick.

Once it looks like a thick paste, slowly add in the milk, stirring frequently to milk it all together.

Once the gravy is at your desired consistency, add the sausage back in.

Add salt and pepper to taste.

Let simmer on low while biscuits cook.

Cook the biscuits.

Add biscuits to a buttered cast iron skillet (or oven safe pan).

Cook for ten mins or until golden brown.

Once removed from oven add some butter to the tops.

While biscuits are cooking and gravy is simmering, prepare your other breakfast items – or clean up.

Plate biscuits and gravy and enjoy.

Frequently Asked Questions for Biscuits and Sausage Gravy

1. What is the best sausage to use for homemade sausage gravy?
The best sausage for homemade sausage gravy is a breakfast sausage roll, such as pork sausage or country sausage. Look for one with a good amount of seasoning, or go for a mild version and season it yourself with salt, pepper, and a pinch of red pepper flakes for a little kick.

2. Can I make sausage gravy ahead of time and reheat it?
Yes, you can make sausage gravy ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the sausage gravy on the stovetop over low heat, adding a splash of milk to loosen it up if needed.

3. What kind of flour should I use for homemade biscuits and gravy?
For fluffy homemade biscuits and a smooth sausage gravy, use all-purpose flour. It works well for both the biscuit dough and the roux in the gravy, making it a pantry-friendly option for this Southern breakfast recipe.

4. How do I keep my biscuits from being dry or tough?
To keep your homemade biscuits soft and fluffy, avoid overworking the dough. Gently fold and roll the dough just enough to bring it together, and don’t twist the biscuit cutter when cutting them out. A light hand makes all the difference.

5. What’s the best way to thicken sausage gravy without it getting lumpy?
To make thick and creamy sausage gravy without lumps, create a roux by mixing flour with melted butter and sausage drippings until smooth. Slowly add milk, stirring constantly to combine. This method keeps the gravy rich and lump-free.

6. Can I freeze biscuits and sausage gravy for later?
Yes, you can freeze both the homemade biscuits and the sausage gravy separately. Let the biscuits cool completely before freezing in a zip-top bag. For the gravy, store it in a freezer-safe container. Thaw overnight in the fridge and reheat on the stove or in the oven for an easy Southern breakfast later on.

7. What should I serve with biscuits and sausage gravy for a full breakfast?
To round out this classic Southern breakfast, serve biscuits and sausage gravy with scrambled eggs, hash browns, sliced fruit, or grits. It also pairs well with sweet options like cinnamon apples or fruit preserves.

8. Can I use plant-based milk or sausage for a dairy-free or vegetarian version?
Yes, you can substitute dairy milk with unsweetened almond, oat, or soy milk in both the biscuits and the gravy. For a vegetarian option, use plant-based sausage and dairy-free butter to keep the creamy texture while skipping the meat and dairy.

9. What’s the difference between country gravy and sausage gravy?
Country gravy is typically made without meat, using just butter, flour, milk, and seasoning. Sausage gravy includes cooked breakfast sausage, making it heartier and more flavorful. This recipe is for classic homemade sausage gravy with biscuits.

10. How do I reheat leftover biscuits and gravy without drying them out?
To reheat leftover biscuits, wrap them in foil and warm in the oven at 350°F for about 10 minutes. For the sausage gravy, reheat it on the stove over low heat, adding a little milk and stirring until it reaches the desired consistency.
Biscuits and Sausage Gravy

Ingredients

For biscuits

2 cups flour + 1/4 cup

1 tbsp baking powder

1 tsp salt

1 tsp sugar

4 tbsp unsalted room temp butter

1 cup of milk

For gravy

16 oz breakfast sausage roll

2 tbsp unsalted butter + sausage drippings

1/2 cup flour

1/4 – 1/2 cup milk

salt and pepper to taste

Instructions

Preheat the oven to 450.
Brown sausage over medium high heat -while its browning work on your dough.
To a large bowl add flour, baking powder and salt.
Add in the room temp butter and massage into the flour mix.
Pour in a cup of milk, keeping reserved flour on hand.
If the dough gets too sticky, add in a tbsp of flour until its no longer sticky and easy to handle.
Pat it down and fold the dough over 2-3 times then roll out to 1 inch thickness.
Cut out the biscuits, be sure not to twist the cutter (or glass) because your biscuits wont rise as high.
For the gravy:
Remove the sausage once browned and set aside.
Add 4 tbsp unsalted butter directly into the pan the sauce was cooked in.
Once the butter is melted, add 1 cup flour.
Stir with a wooden spoon, it will be thick.
Once it looks like a thick paste, slowly add in the milk, stirring frequently to milk it all
together.
Once the gravy is at your desired consistency, add the sausage back in.
Add salt and pepper to taste.
Let simmer on low while biscuits cook.
Cook the biscuits.
Add biscuits to a buttered cast iron skillet (or oven safe pan).
Cook for ten mins or until golden brown.
Once removed from oven add some butter to the tops.
While biscuits are cooking and gravy is simmering, prepare your other breakfast items – or clean up.
Plate biscuits and gravy and enjoy.
May 24, 2024
Honey Butter Biscuits
Southern-Style Honey Butter Biscuits: A Comforting Breakfast Staple

If you’re looking for an easy southern breakfast idea that’s full of old-fashioned flavor, these Honey Butter Biscuits deserve a spot on your table.

They’re soft, flaky, and brushed with a warm honey butter glaze that takes them straight over the top.

While they’re simple enough for a weekday morning, they’re the kind of biscuit you’ll also want to serve when family is in town or when you just want something homemade to go with your coffee.

Biscuits and Sausage Gravy

Air Fryer Cinnamon Sugar Bites (made with biscuits)

Low Carb Sausage Balls

Who Are These Biscuits For?

These buttermilk honey biscuits are for anyone who appreciates comfort food made from scratch.

They’re perfect for southern home cooks, busy families looking for a quick breakfast option, or anyone who wants a budget-friendly breakfast that feels special.

These biscuits don’t take much time or fuss, but the end result tastes like something straight from Grandma’s kitchen.

When to Serve Honey Butter Biscuits

You can serve these flaky honey biscuits just about any time of day, but they really shine in the morning.

Pair them with bacon and eggs for a full southern breakfast, or serve them warm with a cup of coffee as a simple start to the day.

They’re also a great addition to a weekend brunch spread or a cozy Sunday supper.

Planning a holiday meal? These biscuits make a perfect Thanksgiving or Christmas breakfast treat—especially when you’ve got family around the table.

They’re warm, filling, and nostalgic in all the right ways.

Where to Enjoy These Biscuits

Anywhere you’ve got a hungry crowd or a quiet kitchen is a good place to make a batch.

These biscuits are just as home on a farmhouse table in the country as they are in a small apartment kitchen in the city.

Bake them for a church potluck, bring them to a family picnic, or make a dozen just for yourself—because leftovers won’t last long.

Why You’ll Want This Recipe in Your Back Pocket

What sets this recipe apart is the combination of buttermilk and honey.

The buttermilk adds that classic tangy flavor and soft texture, while the honey adds just enough sweetness without making them taste like dessert.

The grated frozen butter is key—it gives the biscuits their light, flaky layers. And that honey butter glaze? It’s a game changer.

This recipe is a great way to stretch your pantry staples into something special. If you’re trying to save money but still feed your family well, homemade biscuits are always a smart move.

No mixes, no cans—just real ingredients and real flavor.

How to Serve Honey Butter Biscuits

These biscuits are versatile. Here are a few serving ideas:
- Breakfast Sandwiches: Slice them in half and stuff them with fried chicken, bacon and egg, or even a sausage patty.
- Sweet & Savory Combo: Serve them with ham and a dab of hot pepper jelly.
- Southern Dessert Idea: Split one open, add fresh berries and a dollop of whipped cream for a quick take on shortcake.
- Biscuits & Gravy: Pair them with sausage gravy for a southern classic that never goes out of style.
- Honey Butter Biscuit Bake: Cube leftovers and turn them into a biscuit breakfast casserole.
Whether you’re making breakfast for your family or want something to impress guests, these buttermilk honey biscuits are a go-to recipe that won’t let you down.

Honey Butter Biscuits

Ingredients:
- 2 ½ cups all-purpose flour (scooped and leveled)
- 2 tablespoons baking Powder
- 1 teaspoon salt
- 2 teaspoons honey
- ½ cup (1 stick) frozen butter
- 1 1/3 cup Buttermilk
Topping

1 tablespoons honey + 1 tablespoon butter

Directions:

Preheat oven to 425°.

Add the flour, baking powder, and salt to a large mixing bowl.

Whisk or stir together.

Grate cold butter into the dry mixture.

Create a well in the dry mixture and add the buttermilk and honey.

Using your hands or a rubber spatula, turn the bowl as you gently mix the ingredients.

Once it comes together, turn the dough out onto a lightly floured surface.

Using a bench scraper, fold the dough over on itself, press it down lightly and then rotate the dough.

Continue this fold, press and rotate process until it is no longer sticky and several layers have been created. (about 3 rotations)

Use a 3-inch cookie cutter to cut out your circles. Important: Do not twist the cutter, it prevents the biscuits from rising.

Lightly flour the inside of the cutter in between cutting if it is sticking.

Place biscuits on baking sheet.

Bake for 13-15 minutes or until the tops are golden brown.

Melt the 1 tbsp honey and butter together and brush on top of freshly baked biscuits.

Frequently Asked Questions about Honey Butter Biscuits

1. Can I make honey butter biscuits without buttermilk?
Yes, if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5–10 minutes before using. This gives you the tang and acidity that helps with rise and flavor.

2. Why do I need to use frozen butter?
Frozen butter creates flaky layers in your biscuits. As the butter melts in the hot oven, it releases steam, which helps the dough rise and puff up. Grating frozen butter into the dry ingredients ensures it’s evenly distributed without overworking the dough.

3. Can I freeze these biscuits for later?
Yes, these biscuits freeze well. You can freeze the raw, cut-out biscuit dough on a baking sheet, then transfer to a freezer-safe bag once solid. Bake straight from frozen at 425°F, adding 2–3 minutes to the baking time.

4. How do I reheat leftover honey butter biscuits?
To keep them soft and fresh-tasting, wrap biscuits in foil and warm in a 300°F oven for about 10 minutes. You can also microwave them for 15–20 seconds, but the texture will be a bit softer.

5. What’s the best way to serve honey butter biscuits?
These biscuits are great with savory dishes like eggs and bacon, but they also work well with sweet toppings like jam, apple butter, or even a drizzle of extra honey. For a southern-style breakfast sandwich, slice one open and add fried chicken or sausage and egg.

6. Why do my biscuits come out flat or dense?
Common reasons include overmixing the dough, not using cold butter, or twisting the cutter when cutting the biscuits. Always handle the dough gently and avoid twisting your cutter—it keeps the edges from sealing, which helps them rise.

7. Can I add cheese or herbs to this recipe?
Absolutely. Shredded cheddar, rosemary, or chives can be added to the dry mix before the liquid ingredients. Just don’t overdo it—keep the add-ins to about ½ cup total.

8. What kind of honey works best in this recipe?
Any pure, raw honey will work. If you prefer a milder flavor, go with clover honey. For deeper flavor, try wildflower or orange blossom honey. Just avoid using honey blends or syrups with added sugar.

9. Are these biscuits sweet enough to serve as a dessert?
They’re lightly sweet with the honey, but not overly so. To turn them into a simple dessert, split one open and add whipped cream and fresh berries or a scoop of vanilla ice cream.

10. How long do homemade biscuits last?
Stored in an airtight container at room temperature, they’ll stay fresh for 2–3 days. You can also refrigerate them for up to a week or freeze them for longer storage.
Honey Butter Biscuits

Ingredients

2 ½ cups all-purpose flour (scooped and leveled)

2 Tablespoons baking Powder

1 teaspoon salt

2 teaspoons honey

½ cup (1 stick) frozen butter

1 1/3 cup Buttermilk

Topping

1 Tablespoons honey + 1 Tablespoon butter

Instructions

Preheat oven to 425°.
Add the flour, baking powder, and salt to a large mixing bowl.
Whisk or stir together.
Grate cold butter into the dry mixture.
Create a well in the dry mixture and add the buttermilk and honey.
Using your hands or a rubber spatula, turn the bowl as you gently mix the ingredients.
Once it comes together, turn the dough out onto a lightly floured surface.
Using a bench scraper, fold the dough over on itself, press it down lightly and then rotate the dough.
Continue this fold, press and rotate process until it is no longer sticky and several layers have been created. (about 3 rotations)
Use a 3-inch cookie cutter to cut out your circles. Do not twist the cutter, it prevents the biscuits from rising.
Lightly flour the inside of the cutter in between cutting if it is sticking.
Place biscuits on baking sheet.
Bake for 13-15 minutes or until the tops are golden brown.
Melt the 1 tbsp honey and butter together and brush on top of freshly baked biscuits.
© Roscoe
May 24, 2024
Berry Slab Pie
Berry Slab Pie: A Crowd-Pleasing Summer Dessert for Patriotic Holidays and More

There’s something about summer that calls for fresh berries and gathering with good company.

That’s where this Berry Slab Pie comes in.

Whether you’re feeding a crowd at a backyard cookout or looking for a red, white, and blue dessert to bring to a Fourth of July potluck, this recipe checks all the boxes.

It’s simple, eye-catching, and packed with summer flavor.

Who Is This For?

This recipe is for anyone who wants to bring a no-fuss, big-batch dessert to a summer gathering.

If you’re a busy host who needs something easy to prep ahead of time—or the guy who got roped into “bringing dessert”—this pie’s got your back.

It’s perfect for large families, church events, block parties, or summer reunions.

And if you’ve got a house full of hungry folks after a cookout, this pie feeds 16 solid slices. No one leaves without a bite.

You may also like:

No Churn Vanilla Bean Ice Cream (A great topping for this recipe!)

Instant Pot Apple and Blueberry Crisp

Raspberry Oatmeal Bars

Homemade Strawberry Cake

What Makes This Berry Slab Pie Special?

Unlike a traditional round pie, a slab pie is baked in a jelly roll or sheet pan, giving you more servings and better crust-to-filling ratio.

The mix of blueberries, raspberries, and strawberries brings a sweet-tart burst in every bite.

The patriotic colors make it a natural fit for Memorial Day, the Fourth of July, or Labor Day weekend.

Add a scoop of vanilla ice cream on top and you’ve got a classic American dessert that looks good and tastes even better.

When Should You Make It?

This is a summer dessert recipe with fresh berries at its core, so take advantage when berries are in season.

It’s best served after it’s cooled and the filling has set, making it a great make-ahead option.

You can bake it the morning of your event—or even the night before—and it’ll be ready when you are.

It travels well too, which makes it a smart pick for picnics, potlucks, and family road trips.

Where to Serve Berry Slab Pie

This pie works anywhere people are gathered around food:
- Backyard barbecues
- Church socials
- 4th of July block parties
- Summer birthdays
- Graduation parties
- Beach house weekends
You don’t need a special occasion to make it, though. Serve it right at home on a lazy Sunday and enjoy the leftovers for breakfast (no judgment here).

Why This Dessert Belongs in Your Summer Rotation

Let’s be honest: when it’s hot out, no one wants to fuss with complicated desserts or fancy decorating.

This pie looks impressive with minimal effort. The lattice top or pie crust cut-outs add a homemade touch, but even a simple top crust will get the job done.

It’s a great way to use up extra berries from a U-pick farm or farmer’s market haul.

And since it’s a slab pie, it holds its shape well—ideal when you’re slicing and serving for a crowd.

How to Serve It (Besides Just Slicing)

Sure, you can cut squares and serve it straight from the pan—but here are a few creative ways to dress it up:
- A la mode: Classic vanilla ice cream is hard to beat, but lemon sorbet gives it a refreshing twist.
- Berry bar: Cut the pie into smaller pieces and serve alongside whipped cream, crushed graham crackers, or a drizzle of honey for a DIY dessert station.
- Mini flag toppers: Add some toothpick flags to each slice for a patriotic touch without going overboard.
- Brunch style: Pair it with coffee and scrambled eggs and call it a “sweet and savory” breakfast spread.
This Berry Slab Pie is proof that summer desserts don’t need to be complicated to impress.

It’s bold, fruity, easy to prep, and always a hit. Keep it in your back pocket for when you need a dependable dessert that feeds a crowd and looks like you went the extra mile—even if you used store-bought crust.

Berry Slab Pie

Ingredients:
- 3 store-bought pie crusts or homemade pie crusts.
- 2 pints blueberries, washed and dried
- 2 pints raspberries, washed and dried
- 2 lbs of strawberries, washed, dried, and hulled
- 6 tbsp. of corn starch
- 1 tbsp. of lemon juice, fresh or bottled
- ¾ cup white granulated sugar
- ½ tsp. kosher salt
- 2 tbsp. unsalted butter, cubed
- 1 egg
- 1 tbsp. of water
Directions:

Prepare the crust:

If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.

If you are making a homemade crust, prepare that recipe now.

Prepare the filling:

Preheat the oven to 375 degrees.

Lightly flour your work surface and lay both pieces of your pie dough on top of each other and roll out your pie dough to fit your sheet/jelly roll pan.

Gently roll the dough around your rolling pin and transfer it to the jelly roll pan.

Trim the edges of the dough with a sharp knife. Crimp the pie crust around the edge of the pan and price the bottom and sides of the dough with a fork.

Place either aluminum foil or parchment paper down on the bottom of the crust and lay dried beans or pie weights on top of the crust.

Bake for 10 minutes. Remove the foil and pie weights. Place back into the oven and bake for another 5 to 7 minutes.

Let the crust cool.

Prepare the Berries:

While the crust is cooling, wash, hull, and dice the berries.

In a large bowl, add the berries, lemon juice, corn starch, sugar, and salt. Stir to mix everything together. Set aside.

Prepare the Top:

Roll out the top layer of pie dough.

Cut out the lattice or your preferred shapes.

In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash.

Spread the berry mixture over the bottom crust.

Add cubed butter over the top of the berries.

Top the berries with the lattice or preferred shapes.

Brush the pastry with egg wash.

Bake at 375 degrees for approximately 50 minutes or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the outer crust to prevent it from getting too brown.

Let it cool so the berry mixture can set up.

Top with vanilla ice cream and serve!

Helpful Tips for Making Berry Slab Pie

1. Let the pie crust come to room temperature.
If you’re using store-bought crusts, take them out of the fridge about 15–20 minutes before rolling. This helps prevent cracking and makes them easier to work with.

2. Don’t skip the blind bake.
Blind baking the crust (pre-baking it with pie weights) keeps it from turning soggy once you add the berry filling. Be sure to poke holes in the crust before baking to prevent bubbling. If you haven’t invested in pie weights, I highly suggest that you do! These work great when it comes to holding your pie down when baking the crust.

3. Dice your strawberries evenly.
Cutting the strawberries into similar-sized pieces ensures they cook evenly and blend better with the other berries. Using a strawberry huller makes life so much easier! Once you start using it you will be wondering why you haven’t gotten one before!

4. Remove flavorless parts of the strawberries.
If you see white centers inside your strawberries, trim those out. The white parts have little to no flavor — you want the bright red or pink flesh for the best taste.

5. Use a strawberry huller.
A small kitchen tool, but a game changer. It makes removing the green tops faster and easier, especially when working with 2 pounds of strawberries.

6. Stir the berry mixture gently.
Mix just enough to coat the berries with the sugar and cornstarch. Overmixing can bruise the fruit and lead to extra juices being released before baking.

7. Chill your top crust before cutting shapes.
If you’re doing a lattice or cut-out design, chill the rolled-out dough briefly in the fridge so it’s easier to handle and holds its shape better.

8. Cover the outer edges of the crust if needed.
Keep an eye on the pie while it bakes. If the edges start browning too quickly, loosely cover them with foil to prevent burning.

9. Let the pie cool completely before slicing.
This pie needs a couple of hours to set up. Cutting it too soon will result in a runny filling. Be patient — it’s worth it.

10. Serve it cold or room temp with a scoop of ice cream.
Vanilla ice cream is a classic, but lemon sorbet or whipped cream also go great with the sweet and tangy berry filling.
Berry Slab Pie

Ingredients

3 store-bought pie crusts or homemade pie crusts.

2 pints blueberries, washed and dried

2 pints raspberries, washed and dried

2 lbs of strawberries, washed, dried, and hulled

6 tablespoons of corn starch

1 tablespoon of lemon juice, fresh or bottled

¾ cup white granulated sugar

½ teaspoon kosher salt

2 tablespoons unsalted butter, cubed

1 egg

1 tablespoon of water

Instructions

Prepare the crust:
If you are using a store-bought pie crust, lay it out on the counter so it can come to room temperature.
If you are making a homemade crust, prepare that recipe now.
Prepare the filling:
Step 1: Preheat the oven to 375 degrees.
Step 2: Lightly flour your work surface and lay both pieces of your pie dough on top of each other and roll out your pie dough to fit your sheet/jelly roll pan.
Step 3: Gently roll the dough around your rolling pin and transfer it to the jelly roll pan.
Step 4: Trim the edges of the dough with a sharp knife. Crimp the pie crust around the edge of the pan and price the bottom and sides of the dough with a fork.
Step 5: Place either aluminum foil or parchment paper down on the bottom of the crust and lay dried beans or pie weights on top of the crust.
Step 6: Bake for 10 minutes. Remove the foil and pie weights. Place back into the oven and bake for another 5 to 7 minutes.
Step 7: Let the crust cool.
Prepare the Berries:
Step 8: While the crust is cooling, wash, hull, and dice the berries.
Step 9: In a large bowl, add the berries, lemon juice, corn starch, sugar, and salt. Stir to mix everything together. Set aside.
Prepare the Top:
Step 10: Roll out the top layer of pie dough.
Step 11: Cut out the lattice or your preferred shapes.
Step 12: In a small bowl, whisk together the egg and one tablespoon of water to create an egg wash.
Step 13: Spread the berry mixture over the bottom crust.
Step 14: Add cubed butter over the top of the berries.
Step 15: Top the berries with the lattice or preferred
shapes.
Step 16: Brush the pastry with egg wash.
Step 17: Bake at 375 degrees for approximately 50 minutes or until the crust is golden brown and the berries are nice and bubbly. You may need to cover the outer crust to prevent it from getting too brown.
Step 18: Let it cool so the berry mixture can set up.
Step 19: Top with vanilla ice cream and serve!
© Roscoe
Berry Slab Pie Recipe – Frequently Asked Questions

1. Can I use frozen berries instead of fresh?
Fresh berries work best in this recipe because they hold their shape better and don’t release as much liquid. If you use frozen berries, make sure to thaw and drain them well first, or you may end up with a soggy crust.

2. What kind of pan should I use for a slab pie?
A jelly roll pan (about 10×15 inches) or any rimmed baking sheet with similar dimensions works great. Make sure it’s at least 1 inch deep to hold the filling.

3. Do I need to refrigerate the pie after baking?
Yes. After the pie cools completely and the filling has set, cover it with plastic wrap or foil and refrigerate. It will stay fresh for up to 3 days.

4. Can I make this pie ahead of time?
Absolutely. This is a great make-ahead dessert. You can bake it a day in advance and chill it overnight. Let it come to room temperature or serve it cold, depending on your preference.

5. Can I use different berries or add other fruit?
Yes, you can swap out the berries or add others like blackberries or chopped cherries. Just keep the total fruit amount about the same (roughly 8 cups).

6. Can I freeze this berry slab pie?
You can freeze it after baking and cooling. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

7. How do I keep the bottom crust from getting soggy?
Blind baking the crust (pre-baking it before adding the filling) helps prevent sogginess. Be sure to prick the crust with a fork and use pie weights or dried beans to keep it from puffing up during baking.

8. What’s the best way to cut and serve slab pie?
Once it’s cooled and set, use a sharp knife to cut it into squares or rectangles. A metal spatula works well for lifting out each slice.

9. Do I have to use an egg wash on the top crust?
You don’t have to, but it gives the crust a nice golden color and slight sheen. It also helps any decorative cut-outs or lattice strips stick together.

10. What’s the best way to serve this pie?
This pie is delicious on its own, but it’s even better topped with vanilla ice cream, whipped cream, or a drizzle of honey. It’s a perfect dessert for patriotic holidays, summer cookouts, or anytime you need a dessert that serves a crowd.
March 8, 2024
Bacon Ranch Pasta Salad
Easy Bacon Ranch Pasta Salad for Potlucks, Cookouts, and Weeknight Dinners

If you’re looking for a pasta salad recipe that’s loaded with flavor and simple to make, this Bacon Ranch Pasta Salad is a solid go-to.

Whether you’re heading to a family cookout, need something quick for a weeknight dinner, or just want a cold pasta salad that holds up well in the fridge, this one checks all the boxes.

It’s creamy, packed with texture, and loaded with crowd-pleasing ingredients.

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What Makes This Bacon Ranch Pasta Salad So Popular?

People love easy pasta salad recipes with ranch and bacon because they’re flavorful, flexible, and filling.

The combination of rotini pasta, sharp cheddar, crispy bacon, and cool ranch dressing is just plain satisfying.

Add in some colorful veggies like peas, carrots, grape tomatoes, and olives, and you’ve got something that’s easy on the eyes and big on taste.

Who Is This Pasta Salad Recipe For?

This recipe is ideal for busy families, folks who enjoy meal prepping, or anyone needing a cold side dish that’s easy to pull together with simple ingredients.

It’s especially good for those who love make-ahead pasta salad recipes with ranch dressing and bacon—because once it’s chilled and the flavors have had time to come together, it tastes even better.

When to Make Bacon Ranch Pasta Salad

This salad is perfect for summertime cookouts, Fourth of July gatherings, and weekend barbecues.

It also works well year-round as a quick lunch option or an easy side dish for dinner. If you’ve got leftover chicken, you can even toss that in and turn it into a full meal.

Where to Serve This Cold Bacon Ranch Pasta Salad

Think beyond your backyard.

This creamy bacon ranch pasta salad travels well, making it great for church potlucks, school functions, tailgates, or office parties.

Just keep it chilled until serving and it’ll be a hit anywhere you take it.

Why This Creamy Pasta Salad with Bacon and Ranch Works So Well

There’s a reason this is one of the most searched for pasta salad recipes. The flavor is rich and creamy without being overwhelming.

You get saltiness from the bacon, bite from the cheese, crunch from the veggies, and a tangy zip from the ranch dressing.

Plus, it’s incredibly easy to throw together with ingredients that are either in your fridge already or easy to find at any grocery store.

How to Serve and Store Bacon Ranch Pasta Salad

After it’s been chilled for a couple of hours, give the salad a good stir and serve it cold. It pairs well with grilled burgers, barbecue chicken, ribs, or pulled pork.

You can even scoop it onto lettuce leaves for a low-carb lunch option. This cold pasta salad keeps well in an airtight container in the fridge for up to 3 days.

If it starts to thicken up, stir in a little milk or a spoonful of mayo to bring the creaminess back.

Creative Ways to Use This Pasta Salad

Add shredded rotisserie chicken to make it a main dish. Serve in small cups for an easy party appetizer or picnic portion.

Pack in lunchboxes for a filling, cold lunch that holds up well without reheating. Use as a topping for a baked potato or wrap in a tortilla for a quick handheld meal.

This is a simple recipe, but it’s full of flavor, and it holds its own at just about any meal.

If you’re looking for an easy cold pasta salad with ranch dressing and bacon that’s always a hit, this one deserves a spot in your regular rotation.

Serve this pasta dish for your family! This pasta salad is also perfect to make to serve at your next neighborhood barbecue.

Bacon Ranch Pasta Salad

Ingredients:
- 2 cups dry garden rotini pasta
- 1 (1 ounce) package bacon, cooked and crumbled
- 1 cup grape tomatoes, halved
- 1 cup frozen peas and carrots, thawed
- 1 (3.8 ounce) can sliced black olives, drained
- 1 cup shredded sharp cheddar cheese
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 1 packet ranch dressing seasoning mix (about 3 tablespoons)
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- 2 to 3 tbsp. milk
Directions:

Cook the pasta according to package recommendations. Drain well.

Make the dressing by whisking together all of the ingredients.

Toss together all of the salad ingredients until completely blended. Add the dressing and toss to combine.

Refrigerate for at least two hours or until ready to serve.

Frequently Asked Questions about Bacon Ranch Pasta Salad

1. Can I make bacon ranch pasta salad ahead of time?
Yes, this creamy bacon ranch pasta salad is perfect to make ahead of time. In fact, it tastes even better after being refrigerated for a few hours, giving the flavors time to blend. Just store it in an airtight container in the fridge and give it a good stir before serving.

2. How long does cold bacon ranch pasta salad last in the fridge?
This cold pasta salad with ranch dressing and bacon will last up to 3 days in the refrigerator when stored properly in a sealed container. If the dressing thickens over time, stir in a little milk or extra mayo to refresh the texture.

3. What kind of pasta is best for ranch pasta salad recipes?
Garden rotini is a great choice for this ranch pasta salad recipe because its shape holds onto the creamy dressing well. You can also use penne, bowtie, or elbow macaroni if that’s what you have on hand.

4. Can I add protein to make this a bacon ranch pasta salad with chicken?
Absolutely. Adding grilled or shredded chicken to this easy bacon ranch pasta salad turns it into a full meal. It’s a great way to use leftover rotisserie chicken or meal prep for the week.

5. What vegetables go well in a creamy ranch pasta salad?
Frozen peas and carrots, grape tomatoes, and sliced black olives add color, texture, and flavor to this pasta salad with ranch dressing and bacon. You can also mix in diced bell peppers, cucumbers, or red onions depending on what you have available.

6. Can I use bottled ranch dressing instead of the homemade ranch dressing mix?
Yes, if you’re short on time, you can use your favorite bottled ranch dressing for this easy pasta salad with bacon. However, using the sour cream, mayo, and ranch seasoning blend gives it a thicker, more flavorful homemade taste.

7. What should I serve with bacon ranch pasta salad?
This creamy ranch pasta salad makes a great side dish for grilled meats like BBQ chicken, ribs, burgers, or pulled pork sandwiches. It also pairs well with baked beans, corn on the cob, or any summer potluck spread.

8. Is this a good make-ahead pasta salad for potlucks and cookouts?
Yes, it’s one of the best pasta salads for potlucks and backyard cookouts because it holds up well when chilled and is always a crowd favorite. Just make sure to keep it cold until serving time.

9. Can I make this ranch bacon pasta salad gluten-free?
Yes, just use a gluten-free rotini or other gluten-free pasta. Be sure to double-check your ranch seasoning mix and bacon for any hidden gluten-containing ingredients as well.

10. How do I keep bacon crispy in pasta salad recipes?
To keep your bacon crispy in this bacon ranch pasta salad, cook it until it’s well-done and let it cool completely before mixing it in. Add it just before serving if you want to keep the texture crunchier.
Bacon Ranch Pasta Salad

Ingredients

2 cups dry garden rotini pasta

1 (1 ounce) package bacon, cooked and crumbled

1 cup grape tomatoes, halved

1 cup frozen peas and carrots, thawed

1 (3.8 ounce) can sliced black olives, drained

1 cup shredded sharp cheddar cheese

For the dressing:

½ cup mayonnaise

½ cup sour cream

1 packet ranch dressing seasoning mix (about 3 tablespoons)

½ teaspoon garlic powder

¼ teaspoon black pepper

2 to 3 tablespoons milk

Instructions

Cook the pasta according to package recommendations. Drain well.
Make the dressing by whisking together all of the ingredients.
Toss together all of the salad ingredients until completely blended. Add the
dressing and toss to combine.
Refrigerate for at least two hours or until ready to serve.
February 27, 2024
Slow Cooker Chicken with Potatoes and Green Beans
Making Slow Cooker Chicken with Potatoes and Green Beans is an easy and convenient way to make a meal that’s both satisfying and delicious.

In the heart of Southern cuisine, where comfort and flavor intertwine, there’s a recipe that embodies the essence of home-cooked goodness: Slow Cooker Chicken with Potatoes and Green Beans.

As a staple in Southern kitchens, this dish not only delivers on taste but also offers the convenience of a slow cooker, making it a go-to for busy weeknights or lazy Sundays.

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Picture this: tender, juicy chicken breasts nestled alongside vibrant green beans and perfectly seasoned baby potatoes, all infused with the tangy brightness of fresh lemon juice and the savory notes of Italian seasoning and garlic.

It’s a great mix of flavors that harmonize beautifully, conjuring up nostalgic images of beloved family gatherings and comforting Sunday meals.

One of the best parts of this recipe is its simplicity. With just a handful of ingredients and minimal prep work, you can have a hearty and satisfying meal ready to enjoy with minimal effort.

The slow cooker does all the heavy lifting, allowing you to go about your day while the magic happens in the kitchen.

For those seeking Southern-inspired comfort food with a modern twist, this dish ticks all the boxes.

It’s wholesome, satisfying, and bursting with flavor, making it perfect for any occasion, whether you’re feeding a hungry family or entertaining guests.

Plus, it’s a great way to incorporate fresh, seasonal ingredients like green beans and potatoes into your meals.

But what truly sets this recipe apart is its versatility. Feel free to customize it to suit your taste preferences or dietary needs.

Swap out the chicken breasts for thighs or drumsticks for a richer flavor, or add in your favorite herbs and spices to elevate the dish even further.

You can also experiment with different vegetables, such as carrots or bell peppers, to add extra color and nutrients to the mix.

Whether you’re a seasoned home cook or just starting out on your culinary journey, Slow Cooker Chicken with Potatoes and Green Beans is sure to become a beloved addition to your recipe repertoire.

It’s a dish that embodies the warmth and hospitality of Southern cooking, inviting you to slow down, savor each bite, and enjoy the simple pleasures of a home-cooked meal.

So grab your slow cooker and get ready to indulge in a taste of Southern comfort tonight.

Do you need to upgrade your slow cooker? Here’s a recommended slow cooker with great reviews!

Slow Cooker Chicken with Potatoes and Green Beans

Ingredients:
- 2 lbs. boneless skinless chicken breast
- 1/2 lb. fresh trimmed green beans
- 1 1/2 lbs. quartered baby potatoes (red or gold)
- ⅓ cup fresh squeezed lemon juice
- ¼ cup olive oil
- 1 tsp. Italian seasoning
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ tsp. onion powder
- 2 cloves minced garlic
Directions:

Place chicken breast in the bottom of the slow cooker.

Add green beans on top to one side and potatoes on top on the other side.

In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, salt, pepper, onion powder, and garlic together.

Pour mixture over the chicken, green beans, and potatoes.

Cover with lid and cook on high for 4 hours.

Remove the lid, season to taste, and serve.
Slow Cooker Chicken with Potatoes and Green Beans

Ingredients

2 lbs. boneless skinless chicken breast

1/2 lb. fresh trimmed green beans

1 1/2 lbs. quartered baby potatoes(red or gold)

⅓ cup fresh squeezed lemon juice

¼ cup olive oil

1 tsp. italian seasoning

1 tsp. salt

¼ tsp. pepper

¼ tsp. onion powder

2 cloves minced garlic

Instructions

Place chicken breast in the bottom of the slow cooker.
Add green beans on top to one side and potatoes on top on the other side.
In a small bowl, whisk the lemon juice, olive oil, italian seasoning, salt, pepper, onion powder, and garlic together.
Pour mixture over the chicken, green beans, and potatoes.
Cover with lid and cook on high for 4 hours.
Remove the lid, season to taste, and serve.
© Roscoe
Frequently Asked Questions about Slow Cooker Chicken with Potatoes and Green Beans:

Can I use frozen green beans instead of fresh ones?

You can substitute frozen green beans for fresh ones in this recipe. Just be sure to adjust the cooking time accordingly, as frozen vegetables may cook faster in the slow cooker.

Can I use a different cut of chicken instead of chicken breast?

You can use chicken thighs, drumsticks, or even bone-in chicken pieces for this recipe. Keep in mind that different cuts of chicken may require slightly different cooking times.

Can I prepare this dish ahead of time and refrigerate it before cooking?

You can assemble all the ingredients in the slow cooker insert ahead of time and refrigerate it overnight. Simply place the insert back into the slow cooker and cook according to the recipe instructions when you’re ready to enjoy your meal.

How can I make this dish vegetarian or vegan-friendly?

To make a vegetarian version of this dish, you can omit the chicken and increase the quantity of vegetables, such as adding more green beans and potatoes. For a vegan-friendly option, use a plant-based protein substitute like tofu or tempeh.

Can I add other vegetables to this recipe?

Feel free to customize this dish by adding your favorite vegetables. Carrots, bell peppers, onions, and mushrooms are all great additions that pair well with the flavors in this recipe.

Can I use dried herbs instead of fresh ones?

You can substitute dried herbs for fresh ones in this recipe. Use about half the amount of dried herbs called for in the recipe, as they tend to have a more concentrated flavor.

How can I prevent the potatoes from becoming mushy in the slow cooker?

To prevent the potatoes from becoming overly soft, be sure to use baby potatoes and cut them into evenly sized pieces. Additionally, adding them on top of the chicken and green beans helps to keep them from getting too mushy.

Can I double the recipe to feed a larger crowd?

You can easily double or even triple the ingredients to feed a larger group. Just make sure you have a slow cooker large enough to accommodate the increased quantity of food.

How can I adjust the seasoning to suit my taste preferences?

Feel free to adjust the seasoning to suit your taste preferences. You can increase or decrease the amount of salt, pepper, garlic, or Italian seasoning according to your liking.

Can I freeze the leftovers?

You can freeze any leftovers for future meals. Simply transfer the cooled leftovers to airtight containers or freezer bags and store them in the freezer for up to three months. To reheat, thaw the frozen leftovers in the refrigerator overnight and then reheat them in the microwave or on the stovetop until warmed through.
February 22, 2024