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Fluffy Homemade Biscuits

Homemade Biscuits are so easy to make and these are the fluffiest biscuits. This Biscuit Recipe has just 6 ingredients and creates an irresistible crisp exterior with a super soft center.

Once you master the art of making biscuits, you’re well on your way to enjoying Strawberry Shortcake or Biscuits and Gravy.

Homemade Biscuits served in a bread bowl

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Why You’ll Love This Biscuit Recipe:

If you love homemade bread and fresh dinner rolls, but don’t like to wait for them to rise and proof, this biscuit recipe is for you. They’re perfect for any cooking skill level and taste way better than store-bought biscuits out of a can.

  • No rising time
  • Simple ingredients
  • The dough comes together fast
  • Fail-proof and forgiving
  • Make-ahead
Up close fluffy homemade biscuit with soft layers

Ingredients for Homemade Biscuits:

  • Flour – all-purpose flour works best.
  • Baking Powder – use aluminum-free and make sure to sift if you see clumps in your baking powder.
  • Salt and sugar – add just the right amount of flavor.
  • Unsalted Butter – be sure it’s cold, right from the refrigerator.
  • Half and Half – this is also called “light cream.” Keep refrigerated until ready to use.
Ingredients to make biscuits with butter, flour, half and half, baking powder, salt and sugar

Tips for the Best Biscuits:

  • Measure flour correctly – spoon the flour into the measuring cup and level the top. Read our post on how to measure ingredients.
  • Dip your pastry cutter into flour between each cut. This will create a cleaner cut for better rise.
  • Cut Biscuits straight down. Don’t turn your cutter side to side and do not use a sawing motion. Cutting straight down will help the biscuits rise better.
  • Use cold butter. The key to making great biscuits is in using cold butter. We dice up butter and then refrigerate the diced butter. Cold butter will produce the fluffiest layers in your biscuits.
  • Do not over-mix – once liquids touch the flour, mix just until dry ingredients are moistened.
Cold diced butter for the best biscuits

Tools for Making Biscuits:

  • Baking Sheet – line it with a sheet of parchment paper
  • Biscuit Cutter – we used a 2 1/2″ diameter round cutter.
  • Pastry Blender – to cut butter into the flour. You can also use a fork with wide tines, two knives, or a food processor.
  • Mixing Bowl – this dough comes together in 1 bowl (we used a 4 qt).
  • Wooden spoon or spatula – to stir in the liquid ingredients
Biscuit cutter for making biscuits

How to Make Biscuits:

  1. Dice butter. Cut into 1/2″ cubes and refrigerate until needed.
  2. Whisk dry ingredients. In a mixing bowl, combine flour, baking powder, sugar, and salt. Whisk until really well combined before adding butter and liquids.
  3. Add diced butter to the flour mixture and cut it into the flour until the largest pieces are pea-sized. It’s easy with a pastry blender.
  4. Add liquids. Pour in all the half and half at once and stir it in until the dry ingredients are just moistened then transfer to a floured surface. If the dough is too moist, dust the top with flour.
  5. Shape dough into a rectangle, fold in half. Shape into a rectangle again and fold a second time. Shape dough into a 5×10″ rectangle and cut out 8 2 1/2″ diameter circles. You can pull together the scraps to form 2 more biscuits.
  6. Bake. Place on parchment-lined baking sheet and bake at 450˚F for 12-15 minutes or until golden. Brush hot biscuits with melted butter.
step by step how to make biscuit dough

Pro Tip for the Softest Biscuits: Be sure not to overmix the dough so it doesn’t release gluten strands which can cause the biscuits to be tough.

how to cut out biscuits and bake

Common Questions:

Can I substitute the half and half?

Half and half is essentially equal parts of heavy cream and milk. You can substitute by stirring together 1/2 cup cold heavy whipping cream and 1/2 cup cold milk.

Do I need to use a biscuit cutter?

If you don’t have a round biscuit cutter, you can use a knife or a bench scraper to cut biscuits into squares. Just be sure to cut straight down and don’t use a back and forth sawing motion.

Can I use salted butter?

We use unsalted butter in all of our baking and cooking since we can control the salt. You can substitute with salted butter and use a little less salt.

Can I use a food processor for biscuits?

To use a food processor, pulse together dry ingredients, then add chilled diced butter and pulse just until the largest pieces are pea-sized. Add just 3/4 cup half and half and pulse only until combined.

Why are my biscuits hard?

Overworking the dough can release gluten strands and cause biscuits to be tough. Also, be sure not to over-bake which can dry out the biscuits.

three fluffy biscuits stacked

Serve Biscuits with:

  • Gravy – there’s nothing more classic than biscuits and gravy.
  • Jam – spread sweet jam over biscuits and enjoy them with tea.
  • Honey Butter – we love how butter melts onto a warm biscuit
  • Breakfast Sandwiches – break the biscuit in half and use it for a sandwich.
Biscuits served with jam

Make-Ahead:

It’s easy to make biscuits in advance. Cut the biscuits, place them on a baking sheet then cover with plastic wrap and refrigerate overnight. Uncover and bake before serving.

Make ahead biscuits cooling on wire rack

Homemade biscuits truly are easy and such a treat. These always disappear fast and are a hit with our whole family. The kiddos can’t resist a warm buttered biscuit.

More Bread Recipes to try:

If you love these homemade biscuits, then you won’t want to miss our top-rated bread recipes.

Fluffy Homemade Biscuits Recipe

4.95 from 17 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Homemade Biscuits served in a bread bowl

This is the only Biscuit Recipe you will need. Homemade Biscuits are super soft and these are quick and easy to make with just 6 ingredients.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $2-$4
Keyword: biscuit recipe, biscuits, homemade biscuits
Cuisine: American
Course: Bread, Side Dish
Calories: 212 kcal
Servings: 10 biscuits

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 Tbsp baking powder (aluminum free)
  • 1 tsp granulated sugar
  • 3/4 tsp salt (we use fine sea salt)
  • 1/2 cup unsalted butter (8 Tbsp, cold)
  • 1 cup half and half (minus 2 Tbsp)*
  • 1/2 Tbsp melted butter to brush the baked biscuits

Instructions

Make the Biscuit Dough:

  1. Dice butter into 1/2" cubes and refrigerate until needed.

  2. In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.

  3. Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.

  4. Add 1 cup – minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.

Fold Dough and Cut Biscuits:

  1. Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.

  2. Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.

Bake Biscuits:

  1. Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While bicuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.

Recipe Notes

*Notes on half and half – you can substitute with equal parts heavy cream and milk. In very humid climates, reduce the amount of half and a half to 3/4 cup. 

Nutrition Facts
Fluffy Homemade Biscuits Recipe
Amount Per Serving
Calories 212 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 193mg8%
Potassium 240mg7%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 387IU8%
Vitamin C 1mg1%
Calcium 110mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jeffrey
    January 21, 2021

    As a first time biscuit maker I was lost when it came to turning the dough out and folding it. I failed this one but maybe next time.

    Reply

    • Natasha
      January 22, 2021

      Hi Jeffrey, the folding helps to form the layers in the biscuits. Don’t worry about perfection here, just fold the dough over itself. If your dough was too dry, it may have been too much flour and our post on how we measure ingredients may help.

      Reply

  • Cheryl B
    January 21, 2021

    Sooo delicious! Made these to go with the Chicken Pot Pie Soup and loved them! So much lighter than Bisquick Biscuits. And loved the brownness and crunch too. From now on, as long as I have enough time, I’ll be making these Biscuits! Thanks again, Natasha, for sharing all your great recipes!

    Reply

    • Natashas Kitchen
      January 21, 2021

      You’re welcome, Cheryl! I’m so glad you enjoyed this recipe!

      Reply

      • clsdance@zoominternet.net
        January 24, 2021

        you are the best- do you have a book for sale in the stores??
        Thank you, Cheryl

        Reply

        • Natashas Kitchen
          January 25, 2021

          I don’t have a cookbook out yet, but it’s on my list of life goals.

          Reply

  • Cyndi
    January 19, 2021

    Hi Natasha- By chance can I use wheat flour?

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Hello Cyndi, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us too how it goes.

      Reply

  • Gail
    January 17, 2021

    I have a super quick, less ingredient biscuit recipe. No fail.
    1 cup full cream
    1 cup lemonade
    3 cups self raising flour
    Pinch salt

    Sieve dry ingredients add cream and lemonade. Using a knife “ cut” until it comes together. Lightly press on floured surface cut without twisting. Place close together bake for 15- 20 mins 200c or 180c fan force oven. Very yum

    Reply

    • Natasha's Kitchen
      January 18, 2021

      Thanks for sharing that with us, Gail!

      Reply

  • Debra
    January 17, 2021

    I wish there was a video. When I make biscuits the dough is very crumbly. Should it be?

    Reply

  • Sylvia Burks
    January 12, 2021

    Is the reason for using baking powder that is aluminum free just healthier or is there another reason?

    Reply

    • Natasha
      January 12, 2021

      Hi Sylvia, it’s better to avoid aluminum, but also some people can taste an off-flavor with aluminum baking powder.

      Reply

  • Retired Executive Chef
    January 10, 2021

    Half and half ISNT light cream.
    Half and half IS half milk, half cream.

    Reply

  • Theresa
    January 10, 2021

    I made your biscuit recipe and it was awesome and it was so easy. Thank you for sharing!!

    Reply

    • Natasha's Kitchen
      January 10, 2021

      I’m glad you liked it, Theresa. Thank you for your good comments and feedback!

      Reply

      • Sally Vetter
        January 11, 2021

        I made the biscuits tonight. Very good. I want to watch the video & can’t seem to pull it up.

        Reply

        • Natashas Kitchen
          January 12, 2021

          Hi Sally, I’m happy you enjoyed these biscuits. We don’t have a video for this recipe at this time.

          Reply

  • Valerie
    January 9, 2021

    Love watching you and enjoy all the great videos of delicious food. I love the fact you get right to the recipe and show the finished product!! Keep doing what you are doing!! Thanks!

    Reply

    • Natashas Kitchen
      January 9, 2021

      Thank you for that wonderful compliment!

      Reply

  • Kamilla
    January 9, 2021

    This recipe is sooooo good. I made these this morning and the whole family loved it! I used buttermilk instead of the half & half because thats what I had and it was delicious! Thank you for posting and all the work that goes into these recipes.

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Germaine
    January 9, 2021

    Can these be frozen before baking them?

    Reply

    • Natashas Kitchen
      January 9, 2021

      Hi Germaine, I haven’t tried freezing this before baking to advise.

      Reply

  • Charmaine Dean
    January 9, 2021

    I Love Your Recipes and Love to watch your videos

    Reply

    • Natashas Kitchen
      January 9, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Ellen
    January 8, 2021

    Would the biscuits rise higher if the biscuits were touching when they baked?

    Reply

    • Natasha
      January 10, 2021

      Hi Ellen, that is true for dinner rolls but not necessarily for biscuits. They should be spaced.

      Reply

  • Angeline Neiman
    January 8, 2021

    Natasha…
    I really just love your recipes. They
    Are easy to watch and understand.
    I really stink at making biscuits. But I saw your recipe lol.I told my hubby I am going make biscuits. He’s say But why it’s ok .I said no this is Natasha’s recipe. So no pressure .Tomorrow morning I am making these
    Little beauty’s .
    .Wish me luck I’ll let you know how they come out.NO HOCKEY PUCKS HERE.

    Reply

    • Natashas Kitchen
      January 9, 2021

      Best of luck Angeline! I hope you all love this recipe!

      Reply

  • Diane A Colwell
    January 8, 2021

    Natasha, Please be advised that Half & Half and Light Cream are two separate and distinct items. Half & Half is Half Milk and Half Cream,. Light Cream is just light Cream. I’m not sure how it is made light and Heavy Cream is a minimum of 36% Butterfat.

    Reply

  • Eileen
    January 8, 2021

    Can you use buttermilk?

    Reply

    • Natashas Kitchen
      January 9, 2021

      Hi Eileen, I honestly haven’t tried that yet to advise. If you experiment, please share with us here how you liked that version.

      Reply

  • La Donna Van Belle
    January 8, 2021

    Very good recipes 😋

    Reply

    • Natashas Kitchen
      January 8, 2021

      I’m so glad you’re enjoying our recipes!

      Reply

  • Liz miller
    January 8, 2021

    Can you adjust for high altitude? We live at 5400’ and baking is difficult for me since I need to adjust each recipe. New to this elevation for the last 6 months! Thanks

    Reply

  • Morena
    January 8, 2021

    Two ingredients make the best biscuits ever-not a lot of ingredients necessary to make great biscuits.

    Two cups of light self rising flour like White Lily-two cups of heavy cream.. Knead about 15 times -cut and bake 350 for about 15 minutes.That’s it.

    Reply

    • Natasha's Kitchen
      January 8, 2021

      Thanks for your input and suggestion, Morena.

      Reply

  • Maegan
    January 7, 2021

    I made these for my kids today and we all loved them! Thanks for such a super simple and delicious recipe.

    Reply

    • Natasha's Kitchen
      January 7, 2021

      You are most welcome, Maegan. Thank you so much for your wonderful comments and feedback.

      Reply

  • Monica
    January 7, 2021

    Thank you so much for this great recipe. It was quick and easy and they tasted yummy. I’ve been looking for an easy biscuit recipe and this one did not disappoint.

    Reply

    • Natashas Kitchen
      January 7, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Bibi
    January 7, 2021

    I thought this was a Biscuit recipe.. its for scones

    Reply

    • Natasha
      January 7, 2021

      Hi Bibi, they are similar but this is a classic biscuit recipe.

      Reply

    • Stacey Nicole Kohler
      January 8, 2021

      This may be a cultural difference – were you looking for the flat, sweet treats that are called cookies in America?

      Reply

  • Heidi Migliori
    January 7, 2021

    Worked so perfect. Thanks.
    Easy and fun!!!
    I am loving all your recipes

    Reply

    • Natashas Kitchen
      January 7, 2021

      You’re welcome, Heidi! Thank you for that wonderful review.

      Reply

  • debbie flood
    January 7, 2021

    can biscuits be frozen before cooking?

    Reply

    • Natasha's Kitchen
      January 7, 2021

      Hi Debbie, I haven’t tried freezing this before baking to advise.

      Reply

  • Michelle Tadian
    January 7, 2021

    Well those look amazing, any way I can make those GF?

    Reply

    • Natasha's Kitchen
      January 7, 2021

      Thanks, Michelle. I honestly haven’t tried making this GF yet, I also checked the comments and no one shared that they have tried it. If you do an experiment, please share with us how it goes.

      Reply

  • Anna
    January 6, 2021

    I didn’t quality get how to make ahead
    Should I put raw dough in a fridge or baked already?

    Thank you for amazing recipes!

    Reply

    • Natasha's Kitchen
      January 7, 2021

      Hi Anna, to make this ahead, cut the biscuits, place them on a baking sheet then cover with plastic wrap and refrigerate overnight. Uncover and bake before serving.

      Reply

  • Rita
    January 6, 2021

    OMG!! These are sooooooo goooood!!
    Some raspberry jam on it, and I am in heaven 😍
    Merci Natasha ☺️☺️☺️

    Reply

  • Ann
    January 6, 2021

    These are called scones in the uk & can be made sweet or savoury with dried fruit or cheese etc.

    Reply

    • Natasha's Kitchen
      January 6, 2021

      Nice to know that, thanks for the info, Ann!

      Reply

      • sleeper54
        January 7, 2021

        Biscuits are *not* scones . . .and vice versa.

        …tom…

        Reply

    • yana
      January 12, 2021

      we have scones here too but these aren’t scones these are biscuits

      Reply

  • Sara
    January 6, 2021

    I tried it it is so yummy and soft like cotten

    Reply

    • Natashas Kitchen
      January 6, 2021

      I’m so glad you enjoyed it!

      Reply

  • Mary
    January 6, 2021

    Mmmm these look so good! These may pair well with Joanna Gaines classic sausage gravy 🙂

    Reply

    • Natasha
      January 6, 2021

      Hi Mary, I haven’t tried her gravy but it looks like I need to give it a go! Thank you for the suggestion.

      Reply

  • Jana
    January 6, 2021

    Thank you natasha for doing this recipe that I suggested I was so happy that you did it 😊😊😊

    Reply

    • Natashas Kitchen
      January 6, 2021

      I’m so glad you enjoyed it!

      Reply

  • Anne OBryant
    January 6, 2021

    You only need 3 ingredients for great biscuits.

    2 1/4 cups SR Flour
    1 stick of salted butter
    1 1/4 cups of buttermilk

    Keep it simple

    Reply

  • Dave McBroom
    January 6, 2021

    I need gravy!

    Reply

    • Natasha
      January 6, 2021

      Ha ha! I agree – it definitely needs gravy! I have it on my list to post good biscuits and gravy recipe. Stay tuned!

      Reply

      • Nina
        January 14, 2021

        Oh please do! I made these and I’m sure I screwed it up somehow. They weren’t fluffy for me. I’d love to see a video to see it in action. Love your recipes and I love trying them out!

        Reply

  • Sue
    January 5, 2021

    Hi Natasha,
    Can you make these into cheese biscuits?

    Reply

    • Natasha's Kitchen
      January 6, 2021

      Hi Sue, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Joanna
    January 5, 2021

    They are delicious- can you freeze them prior to baking?

    Reply

    • Natasha's Kitchen
      January 6, 2021

      Hi Joanna, I haven’t tried freezing this before baking to advise.

      Reply

  • Emma
    January 5, 2021

    Easy to make

    Reply

    • Natasha's Kitchen
      January 6, 2021

      Thank you, Emma!

      Reply

  • Liliya
    January 5, 2021

    Never made biscuits before. Just made these! They were delicious! 15 min was a bit too long for mine as they turned too dark, so next time I’ll try 12 min. Also, I did not have a cutter so I used a cup. They ended up not as pretty but still tasted amazing! I’ll definitely make them again! Thank you for the recipe 😊

    Reply

    • Natasha's Kitchen
      January 6, 2021

      Hi Liliya, that is great! I’m sure it will turn out perfect on your next try. Thank you for your excellent feedback!

      Reply

  • Fazeela Bacchus
    January 5, 2021

    Your recipes are great, thanks for sharing.

    Reply

    • Natasha's Kitchen
      January 6, 2021

      You’re welcome! Thank you too for your good comments and feedback.

      Reply

  • Sayeesudha Srinivasan
    January 5, 2021

    Wow!! Looks so yummy. Yesterday I tried your choco chip cookies recipe. Omg!!! it came out so yummy. Kids liked it a lot. Thanks for posting this recipe Natasha. Have you posted video for this in YouTube?

    Reply

    • Natashas Kitchen
      January 5, 2021

      That is the best when kids love what we parents make. That’s so great!

      Reply

      • Ann
        January 9, 2021

        Do you have a video on this recipe? They look so good!

        Reply

        • Natasha's Kitchen
          January 10, 2021

          Hi Ann, there’s no video for this recipe but hopefully, we can do one in the future.

          Reply

  • Leah
    January 5, 2021

    The recipe looks SO good. So I’m scrolling down and pass eyelid warts over and over and get grossed out and I’m not interested in the biscuits anymore. Maybe I should print these pictures out and post eyelid warts on my refrigerator door. That would be a great way to cut back. Lol. I’m kind of kidding around. I love your recipes but there is some truth in the way the eyelid warts make me feel while my mind is all about the biscuits.

    Reply

    • Natasha
      January 5, 2021

      That is funny and not funny at the same time. Weird ads are a product of the January slump for companies that buy ads. I wish they were better quality and we don’t pick them. Lol about putting it on the fridge to cut back. That made me laugh.

      Reply

  • George Watters
    January 5, 2021

    Does the recipe work omitting the sugar?

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Hi George, I honestly haven’t tried omitting sugar from this recipe to advise. If you do an experiment, please share here how it goes.

      Reply

  • wilhelmina
    January 5, 2021

    These are delicious! They are great with butter and jam, even better with gravy!

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Perfect! I’m glad you liked this recipe!

      Reply

  • Katie
    January 5, 2021

    Looks amazing! My family would love this.

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Thanks, Katie! I this recipe becomes their new favorite!

      Reply

  • Candace
    January 5, 2021

    Can I use buttermilk? LOVE a buttermilk biscuit

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Hi Candace, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us here how you liked that version.

      Reply

    • Sara
      January 6, 2021

      You can use whole milk and also you can use butter milk

      Reply

  • Gloria molano
    January 5, 2021

    Luv your recipes

    Reply

  • Michelle
    January 5, 2021

    Great recipe, but a trick that I learned is to freeze the butter and grate it with a cheese grater rather than use the pastry cutter. This way the dough does not get overworked and the butter stays cold. My biscuits come out perfect every time.

    Reply

    • Natashas Kitchen
      January 5, 2021

      Thank you so much for sharing that with me. I hope you try our recipe soon!

      Reply

    • Kathy Key Fitzpatrick
      January 9, 2021

      Thanks for the tip! I think I recall my Granny doing that!

      Reply

  • Eileen
    January 5, 2021

    Can’t wait to try these. I’ve tried a few recipes of yours and loved everything, but I need to watch a video. Please put one up for the biscuits. Thank you

    Reply

  • Marilyn
    January 5, 2021

    I make those similar to mine. They are so good with soup.

    Reply

    • Natashas Kitchen
      January 5, 2021

      Thank you so much for sharing that with me.

      Reply

  • April
    January 5, 2021

    I usually avoid making biscuits because they’re such a pain in the rear, but these were super simple, came together quickly and tasted AMAZING. Thanks for the recipe!

    Reply

    • Natashas Kitchen
      January 5, 2021

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Angela H
    January 5, 2021

    Thanks for posting this Natasha! I have been wanting to make homemade biscuits for the last month, but too many holiday goodies got in the way!
    On the to do list for this week!

    Reply

    • Natashas Kitchen
      January 5, 2021

      I hope you love this recipe, Angela!

      Reply

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