Healthified Bob Evans Biscuits


According to Eric, one of the things that he likes about me is that I am not a food snob. Although I certainly don’t mind eating at upscale restaurants when I can, I definitely do not turn my nose up at chain restaurants either.  I love the Asian Chicken Roll Up at Applebees and don’t even get me started on the Cornbread from Boston Market. And yet another one of my other favorite chain restaurant staples are the buttery, flaky biscuits from Bob Evans. And although I love these delicious biscuits, I know they are definitely more of a “now and then” food than something I should eat every weekend. So I was excited to find a lightened up recipe for flaky, homestyle biscuits in my latest issue of Cooking Light. This recipe uses a mixture of butter and canola oil to add moisture, whereas the Bob Evans classics most likely contain butter and *gulp* lard. And seeing as lard is not an ingredient I want to consume regularly, this Cooking Light recipe is a great one to have on hand. The result is a soft, slightly nutty tasting biscuit that is perfect when topped with a swirl of honey or jam. Serve with my Homemade Buffalo Wild Wings Naked Tenders and you’ve got yourself a dinner straight from chain restaurant heaven.

Ingredients: Makes 12 biscuits

  • 1 1/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter
  • 1 1/4 cup buttermilk
  • 1 tablespoon canola oil


  1. Place dry ingredients (flours through baking soda) in a large bowl and mix until just combined
  2. Place butter in a microwave safe bowl and microwave for 1 minute, or until butter has melted completely
  3. Add cold buttermilk into hot melted butter and stir until small clumps form
  4. Add canola oil to buttermilk mixture
  5. Pour wet ingredients into dry and mix until just combined (do NOT overmix, as it will dry out the biscuits)
  6. Drop batter in mounds of 2 tablespoons onto a greased cookie sheet and bake at 450 for 11 minutes



Cheddar Corn Muffins

For anyone who loves cornbread, this recipe is for you. These quick and easy corn muffins are the perfect dish to bring along to your Fourth of July Barbeque, and you won’t waste too much of your sunny holiday in the kitchen. I started with a box of Jiffy Corn Bread Mix, and with a few extra ingredients, this salty sweet snack was born. Whole corn kernals and grated cheddar cheese take the classic Jiffy mix to a whole new level. And might I suggest pairing them with these Brown Sugar Baby Back Ribs and this utterly summery Lemon Cake? Your Fourth of July menu is ready to go….now go enjoy that sunshine.

Ingredients: Makes 12 muffins

  • 1 box Jiffy corn bread mix
  • 1 teaspoon paprika
  • 1 egg, separated
  • 1 cup whole corn kernals
  • 2/3 cup buttermilk
  • 1/2 cup shredded cheddar cheese, plus 1 tablespoon for sprinkling on top of muffin


  1.  In a large bowl, place Jiffy cornbread mix and paprika and mix well
  2. Separate egg, placing egg white in a separate bowl and egg yolk in cornbread & paprika mixture
  3. Beat egg white with electric mixer until light & fluffy, set aside
  4. Add corn kernals & buttermilk to cornbread mixture and mix well
  5. Lightly fold egg white into cornbread mixture
  6. Fold in in shredded cheddar
  7. Divide batter into 12 muffin liners and sprinkle with remaining shredded cheddar cheese
  8. Bake at 350 for 15-20 minutes

Banana Cupcakes with Caramel & Cream Cheese Frosting

Comfort food means different things to different people. Upon hearing the words, some may dream up images of homemade chicken pot pie or mashed potatoes, while others may think about fresh baked chocolate chip cookies. To me, “comfort food” isn’t … Continue reading