Host a Profitable Pancake Fundraiser


What’s not to love about a pancake fundraiser? It’s filled with warm flapjacks drenched in maple syrup, chilled glasses of sweet orange juice and people gathered to support a worthy cause. From small nonprofits to large community organizations, pancake breakfast fundraisers raise both money and awareness. They bring together individuals and the community, shine a spotlight on a need and give people an opportunity to dig into giving back.

On the flip side, for those running the event, the day can get hot, sticky and stressful. Too many people can be both a blessing and a curse. The last thing you want is to cook up bad PR because your team was rushed, stressed and underprepared. Here are some tips to ensure both you and your guests enjoy a fantastic breakfast fundraiser.

Pick a Date

Make sure the date for your flapjack fundraiser doesn’t conflict with any events that also appeal to your target audience. Try to avoid scheduling the fundraiser on the same day as local school or church events, along with any fairs and festivals.

Choose the Room

Find an ideal location by considering both your needs and your guests’ needs. You’ll want a spacious location with a full kitchen, ideally donated for your cause. Church basements and school cafeterias are great places to start looking.

Advertise the Event

Create flyers to hang up in local coffee shops, restaurants, churches, community centers and grocery stores. Be sure that all promotional materials highlight the cause it will support! Submit the details to calendars on television and radio station websites, as well as newspapers. Connect with local media personalities for pre-event interviews, which not only highlights your event, but your organization’s mission, too.

Continuous Serving vs. Reservations

Decide among your team which system works best for your audience and location. Continuous serving allows people to come in whenever they want, right off the street even, to enjoy a hot plate of fresh pancakes. However, you’ll need manpower for constant cooking and cleanup, along with extra ingredients to feed the masses. Reservations allow you to break up the serving into chunks, with breaks in between for cleanup and trips to the store, if needed. However, this style is more structured and may ward off those last minute noshers. Either way, consider selling tickets ahead of time so that you can get a ballpark headcount to prevent any last minute headaches.

Click here for ticket inspiration, and then create your own!

Don’t forget the main ingredient!

With all this planning and preparation, don’t forget the main ingredient – the pancakes! You’ll want a perfect recipe, one simple enough to feed everyone, but unique enough to make your event so memorable that people will beg for it year after year. Try one (or all) of these delectable pancake recipes for your next flapjack fundraiser:

  • Orange Blossom Pancakes: Vanilla and orange combine to transform your ordinary pancake into an extraordinary breakfast. Cooking the batter till the edges are slightly crispy and light brown makes the flavor all the better.
  • Pistachio Orange Pancakes: The secret to deliciousness? Substitute milk with orange juice! The subtle saltiness and crunch of the chopped up pistachios add texture and flavor – as well as additional protein!
  • Peachy Puff Oven Pancake: Scrap the skillet and turn up the oven! This savory twist on the traditional recipe creates puffy, fluffy pancake squares in only 15 minutes.
  • Blueberry Pancakes: Go for something simple but delicious with this long-time family favorite. Tart blueberries and the light, spongy texture taste even better when slathered with butter and topped with maple syrup.

Pancake breakfast fundraisers are a wonderful way to make people excited to support a worthy cause. And feeding their appetite for pancakes will no doubt fuel their passion for your organization.

Check out more sweet and savory pancake recipes here!

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Bakers’ Basics: A Bake Sale Primer


This is the second post in a blog series called Bakers’ Basics with Marcy Goldman. In this post, she shares her favorite bake sale recipes and tips for navigating the popular fall fundraiser. Here’s Marcy:

Help! It’s the end of the day, and all you want to do is dive into your book or catch up on Netflix. Instead, you’re cleaning up your child’s school bag, expecting the usual half-eaten banana and carrot sticks. But this time, you also find a dreaded ‘note from school’  or notice a missed text. The gist is the same: just fill in the blanks:

“(Wednesday, Friday, Next Thursday) is your child’s bake sale. Please send your child to school with: (Half a dozen cupcakes, a dozen cookies, muffins, etc.). We need your help. Funds from the bake sale will buy: (sports equipment, updated software, new books for the library, etc.).”

Yikes! What to do? It’s that time of year – the first bake sale of the season. And no matter how back-in-the-day ‘bake sale’ sounds, all the kids look forward to it, especially in an era where it’s all about healthy food. A bake sale, with all its sweets, is still a treat. So how do you create goodies that look great, taste great and don’t take too much time or expertise? Find recipes that shine. As a professional pastry chef and mom of three boys, I’ve earned my stripes hosting more than a few school bake sales. I’m delighted to share some of my bake sale winners, along with my bake sale cheat sheet.

l. Stock up on all basic baking ingredients beforehand, such as flour, sugar, butter, vanilla, eggs, etc., as well as items such as marshmallows, sprinkles, chocolate chips, paper muffin liners, and foil baking dishes.

2. Bake with unsalted butter, oil (canola or vegetable) or a non-trans fat shortening. Whatever you choose to bake with, don’t bake with salted margarine. It’s not made for baking. It’s both greasy and salty, and you’ll have inconsistent results.

3. When possible, make double batches of cookies, and freeze the dough (Try these Chewy Big Batch Chocolate Chip Cookies!). Chocolate chip and oatmeal cookie dough can all be frozen by wrapping a log of the dough in wax paper. Alternatively, scoop cookies using a small ice-cream scooper and freeze them on trays, then bag them up. Thaw cookies just slightly, and bake. You can also freeze baked cookies. Iced cupcakes freeze well, too, and thaw out just in time for business. The bake sale will never catch you unprepared.

4. Remember the three C’s: color, cupcakes and chocolate. Kids love all three. When it comes to color – iced things go fast, but colorful sprinkles go miles in eye appeal.

As for cupcakes, while always popular, they are time-consuming. Instead, pour a double-batch of cupcake batter onto a large baking sheet. Bake, frost and cut into squares to serve. Kids love the bakery-style approach, and you’ll save a ton of time.

Chocolate? Try the Shoebox Brownie recipe here. Like squares, brownies whip up fast and bake into fudgey squares that are always popular.

5. Nuts are a no-no (take it from this allergy mom). Because of allergies and juvenile tastes, nuts (especially peanuts) should be omitted from bake sale recipes. It’s not worth the risk, and it’s important to be mindful of kids that face these challenges.

6. Merchandising never hurts. Dollar stores are great places to find old-fashioned glass cookie jars to display the brownies or oversized cookies you’ll make. Kids enjoy digging into a large cookie jar to choose their cookie.

7. Remember the teachers! Bake sales appeal to all ages, so include a few quick breads such as a pound cake or simple banana bread for the adults who enjoy the perks of the bake sale as much as their students. These Quick Cinnamon Buns will also appeal to the adults in the school!

8. Consider your school’s own Bake Sale Cookbook as a fundraiser.  Gather favorite recipes together, get some home computer and printers humming along with volunteer editors/testers, and make your bake sale an enduring “bestseller” to bring in funds for the school.

Search the Clabber Girl recipe database for more bake sale winners!

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Cooking with Coffee


Think coffee only belongs in a cup? Think again! The bold, robust flavor of coffee adds another dimension to a variety of dishes, all the way from dinner to dessert. The bitterness of a dark roast is just as perfect in tiramisu as it is on an Angus steak. In fact, the earthy flavor of coffee is an ideal companion in any recipe ripe for a sweet, nutty or bold taste.

Don’t worry; using coffee doesn’t turn your dish into a cappuccino. Partnered with the right ingredients, coffee blends in to bring out natural, robust flavors. Ready to round out your recipe box with some new ideas? Let coffee transform your kitchen and your table.

In Desserts

Using coffee in desserts, especially chocolate, balances the sweet and the savory. A half-cup of coffee boosts the chocolate intensity of Sour Cream Chocolate Cake and adds nice depth to banana bread. Espresso powder is also a commonly-used ingredient to intensify flavor in chocolate baked goods, and you can find it in many grocery stores. Espresso powder newbie? Try it in this Chocolate Chip Cake with Coffee Whipped Cream.

If you really want to impress your guests, whip up this simple coffee liqueur icing to top off cakes, brownies and even sweet rolls. Here’s what you’ll need:

Coffee Liqueur Icing:

  • 2 cups powdered sugar
  • 2 tablespoons softened butter
  • 1 1/2 tablespoons coffee liqueur
  • 1 tablespoon + 1 teaspoon milk
  • 1/2 teaspoon vanilla extract

Use a stand mixer or hand mixer on medium speed to combine all ingredients until the icing is smooth and uniform in texture. To keep it fresh, place a piece of plastic wrap on the surface of the icing until it’s ready to use.

As a Marinade

Coffee tenderizes meat as it enhances the flavor. When pairing the bold, earthy undertones of a dark roast with a steak or brisket, the entire meal explodes with a flavor. Try this coffee-balsamic marinade the next time you grill out. As a rule, meats should soak up a marinade for several hours to several days.

As a Rub

Bring out the smoky flavor in your main course by rubbing down your steak or chicken with a blend featuring robust coffee, like Rex Coffee’s Brazil Dark. A lighter roast is better suited for a lamb or duck you intend to slow roast for hours. If you’re throwing a chop or a tenderloin on the grill, coffee can liven up your traditional rub, or even your BBQ sauce.

Viewing coffee as an ingredient, instead of just a morning pick-me-up, can change your entire view of your kitchen. When it comes to being creative with coffee, the possibilities are endless. Clabber Girl’s Rex Roasting Company brews multiple delicious blends, from our fabulous Original Roast to our amped-up Double XX. Whether you’re pouring it into a cup or over a roast, cooking with coffee is sure to energize your palate.

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Fall’s Favorite Fruit: Apples!


Autumn is Mother Nature’s last burst of vibrant beauty before falling asleep for the long, cold winter. In autumn, the trees morph from green into hues of deep red, yellow and orange, while the heat of the summer is blown away by crisp breezes and ripening sunsets. Fall is the season of harvest, a time to enjoy the fruits of our labors, especially when one of those fruits is a popular autumn treat — apples.

Warm Up with Apple Dishes that Remind You of Home.

From gooey apple pies to savory cobblers, even just the smell of a baking apple is enough to warm the skin on chilly nights. While our tried and true favorites are cornerstones of autumn traditions, let this fall be your opportunity to explore a little and put some extra spice into your apple recipes:

  • Move over blueberries and bananas! These warm and moist Apple Streusel Muffins will re-energize your morning commute.
  • Green Granny Smiths make these Apple Cream Cheese Scones an irresistible treat for breakfast or dessert. The richness of the cream cheese with warm vanilla notes blend perfectly with the tartness of the apples.
  • Revive your old zucchini bread recipe with this Zucchini Carrot Apple Bread. One slice will never be enough – guaranteed.
  • Add a bit of old European flair to your kitchen with a Hazelnut Almond Linzertorte, filled to the brim with sweet apricot preserves and chopped apples.
  • Time to bring out the main course! Apples add juiciness, flavor and a punch of color to this Apple Roast Chicken.

Think Outside the Pie – Use Apples for Welcoming Décor!

While there are hundreds of ways to bring them into every meal, apples aren’t just for the taste buds. This versatile fruit can be used as both snacks and centerpieces. Eat one apple yourself, then make one of these unique crafts with the other:

  • Using different colored ink, you can create beautiful artwork using halved apples as stamps.
  • Give your fall backyard BBQ a pop of color with floating tea light candleholders made from cored apples.
  • Craft a one-of-a-kind welcoming wreath to hang on your front door with various fall icons, including dried apples.
  • Sip steamy apple cider from a hollowed out bright red apple cup. Soup in a bread bowl has nothing on this combination!

Whether in the kitchen or on the craft table, fall’s favorite fruit has something for everyone. So remember, when life hands you apples, you can make, well, just about anything!

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How to Infuse Maple Syrup


Few things are as satisfying as made-from-scratch breakfasts on weekend mornings. A sizzling griddle, the smell of coffee enveloping the kitchen, shamelessly wearing pajamas until noon – what’s not to love? Whether your go-to breakfast is pancakes, waffles, or some sweet, magical hybrid (Handle the Heat combines waffles and doughnuts!), the common ground is passing the maple syrup around the table.

We know it and love it as a sweet and pourable pancake topper, but have you considered getting out the maple syrup bottle past 10 am? The syrup is a surprisingly versatile ingredient, lending itself well to sweet pastries (like these smoked bacon biscuits!), as well as savory main dishes.

We recently caught up with Tim Burton, the mastermind behind the maple syrup production hub, Burton’s Maplewood Farm. The company has given traditional maple syrup a twist that transcends breakfast, encouraging customers to think beyond the waffle. Burton’s method? Aging maple syrup for twelve months in liquor barrels that formerly held whiskey, bourbon, rum and brandy. The company will even partner with bourbon-producing giant Pappy Van Winkle this fall to develop a high-end, unique barrel-aged syrup that whiskey aficionados can’t wait to taste!

We’re taking a hint from Burton’s and trying our hand at homemade maple syrup infusions. You can try it, too! As Burton advises, pick out your favorite herbs, spices, or flavors (think cooked pieces of bacon or chopped rosemary). Put them in a small saucepan, adding however much maple syrup you’d like to infuse. More spice equals more intense flavor. Cook the mixture on medium heat until the desired intensity is achieved. It’s as simple as that!

Try some of these flavor infusions to get started:

  • Bacon – The smoky flavor will enhance the maple, making it an excellent choice for breakfast dishes, BBQ sauces or even atop roasted Brussels sprouts!
  • Dill – Burton recommends finely chopping dill and heating it with maple syrup to glaze both sides of salmon filets before cooking.
  • Citrus – Add orange rind and cinnamon sticks for syrup that’s divine drizzled over cinnamon rolls or peaches for a simple dessert.

The options are endless! So get in the kitchen and start experimenting with your favorite herbs and spices. If you’re intrigued, but not as confident developing your own combinations yet, then stick to these tried and true maple recipes from Clabber Girl.

Maple Bourbon Pecan Tart

The nuttiness of the pecans, paired with brown sugar, bourbon and sweetness of the maple makes this a winning fall entertaining dessert.

Maple Orange Chicken

Maple syrup, maple vinegar, apricot jam and white pepper form a fresh take on the weeknight chicken breast.

Sweet Potato and Sausage Pancakes

Sweet potato, sausage and syrup IN the pancakes? Hearty enough for breakfast at dinnertime!


Fried Chicken Conquers Menus Worldwide


Who knew that the “it” dish of the past few years would be served in the form of good, old-fashioned fried chicken? From major cities to small towns, from trendy gastropubs to mom-and-pop diners, menus worldwide are featuring some seriously creative combinations of this traditional southern fare.

Fried chicken has a unique history in the U.S. that goes back even before the Civil War. However, it was in the early 1900s that a special blend of herbs and spices revamped the popularity of the dish. It was then that Colonel Sanders, founder of the fast food chain Kentucky Fried Chicken, set his sights on franchising his recipe, putting the spotlight on this age-old comfort food.

While we never need a reason to celebrate food, we figure the Colonel’s birthday is the perfect time to celebrate this southern staple and try out some inventive and, of course, delicious, mouth-watering fried chicken recipes.

Branching out for the first time? Try Chicken and Biscuits: Fried chicken and buttermilk biscuits – comfort food doesn’t get much more comforting than that. Clabber Girl’s Good Ole Fried Chicken recipe is the perfect place to start. Since you already need buttermilk for that recipe, go ahead and pair it with our moist and flaky buttermilk biscuits.

Want something sweet and savory? Try Chicken & Waffles: You absolutely can’t go wrong — crunchy, juicy southern-style fried chicken, with just a hint of spice lingering on your tongue, and fresh baked waffles, all drizzled with warm maple syrup.

Are you a recipe daredevil? Try a Chicken Cronut™ Sandwich: Nothing but glazed will do for this hearty dish. Squeeze a crispy fried chicken breast between two buttery, flakey donuts and feel your taste buds transformed by the ultimate combination of sweet and salty.

Focusing on the chicken? Get creative with the breading: Side dishes come and go, but fried chicken always remains. For many fried chicken connoisseurs, it’s all about the breading. Want to keep the sweet but ditch the doughnut? Pull out the graham crackers and cayenne pepper for our Graham Cracker Fried Chicken.

Clearly, what fried chicken has done for food is what the little black dress has done for date night. It adds a layer of sophistication, without losing its original appeal. With a dash of creativity, you can create succulent versions of this spectacular fare right in your own kitchen!

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Go Bananas on Banana Lover’s Day


Americans eat more than three billion pounds of bananas a year, adding up to roughly 300 bananas a second. Soft and sweet, rich in potassium and bursting with fiber, it’s no wonder bananas are hailed as a super food!

  • There are nearly 1,000 different kinds of bananas, but very few of them are actually sold in stores.
  • A banana plant isn’t actually a tree – it’s technically an herb!
  • Some cultures use banana peel fibers to make paper.
  • The banana is a rock star. More songs have been created about it than any other fruit. Check out this playlist of our favorites!
  • The fruit’s combination of tryptophan and vitamin B6 produces the neurochemical serotonin, which can stave off depression and improve overall mental health.
  • Bananas have been recorded as far back as ancient Egypt. There are even bananas depicted in hieroglyphics!

In our bodies, bananas fuel us with energy and nutrients. The potassium wards off muscle cramps and the antioxidants ease stomach ulcers. But bananas are good for more than just banana bread. You can harness the full power of bananas in some very interesting ways, particularly by:

  • Adding bananas to cake batter, resulting in a moister and naturally sweet dessert. We recommend substituting up to half of the oil in the recipe with banana puree. It’s also a delicious addition to pancakes!
  • Putting banana peels in your watering can to create a natural fertilizer for your plants.
  • Placing peels on chicken breasts as they cook to keep them moist and tender.
  • Mashing a banana and using the puree as a face mask. Leave it on for 15-20 minutes for super moist skin!
  • Using the peel to polish silverware and leather.
  • Easing itchy bites and rashes with the inside of the peel.

Ultimately, however, even with these inventive uses, we can all admit that the best part of a banana is its flavor. To keep your bananas from browning too quickly, wrap the stems in plastic wrap to lock in the ethylene gas, keeping them yellow for days. Or find another use for them this National Banana Lover’s Day (that’s today!) by putting on your banana mask, polishing your silverware and cooking up one of these delicious banana recipes:

Fresh Fruit Pizza: This simple dessert pizza starts with a crust made from brown sugar and walnuts. It’s topped with cream cheese and a variety of fruits, including, of course, bananas.

Sunrise Muffins with Honey Butter: Combining buttermilk and cinnamon with pineapples and carrots gives these muffins a delectable and savory flavor. Ripened bananas make these muffins moist and sweet.

Chill Out Banana Coffee Cream Pie: Who needs an afternoon coffee break when this recipe exists? Vanilla wafer cookies, coffee extract and bananas give this dish a creamy, sweet flavor.

Banana Maple Beignets: This French pastry mixes banana chips and maple syrup together for an extraordinary breakfast experience.

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Best Fair Food of 2014


Who doesn’t love the excitement of the State Fair? For many of us, as kids we walked the midway, chewing on roasted corn dripping with butter and licking sticky cotton candy off of our fingers. Those were the simple days of fair foods. Nowadays, fair food is less of a tasty treat and more of a mouth-watering art. Amid an array of fried candy bars and bacon-covered everything, states are taking their fair food to a whole new level. Here are just a few treats we’d like to snag. And devour.

Deep-Fried Texas Bluebonnet: “A blueberry muffin, scone-style batter that is stuffed with cream cheese, blueberries and sweet morsels of white chocolate” is this concoction’s description at the Texas State Fair. A finalist in the Big Tex Choice Awards, this fried goodness is topped with whipped cream, powdered sugar, more fresh blueberries and a special glaze. Seriously yum!

Funnel Cake Sticks: Ah, a classic fair indulgence. Well, sort of. At the Iowa State Fair, fair-goers had their choice of vanilla, chocolate or strawberry batter deep fried and topped with a smooth icing. It’s everything we love about traditional funnel cakes without all the mess.

Making your own funnel cake is not near as daunting as you may think. This simple Clabber Girl recipe makes it easy. 

Chicken-n-Waffle Cone: Despite original cream puffs being the oldest food tradition and crowning glory of the Wisconsin State Fair, we just had to know more about this dish. A finalist in the “Golden Spork Awards,” this fair treat boasts a rosemary cornmeal waffle cone stuffed with Cajun buttermilk fried chicken, blue cheese coleslaw, honey lager maple syrup and beer candied bacon. We didn’t make that up (though we wish we did!).

Fruit Twister Shake-up: This year, our home state of Indiana flaunted the Fruit Twister Shake-up. The refreshing thirst-quencher has long been an Indiana tradition, and the new spin includes lemons, oranges, pineapple, strawberries, sugar, ice and water.

Don’t let summer go by without trying out a few new drinks. Start with Clabber Girl’s Watermelon Lemonade – perfect for sitting on the porch, flipping a few burgers or after mowing the lawn.

All of these creative recipes were worthy of treks to the State Fair. With all the delicious and innovative choices, we can’t help but wonder what the imagination will cook up next year!

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Happy Zucchini Day!


Happy Zucchini Day! If you’re looking for a way to celebrate this versatile, nutrient veggie, how about cooking or baking with it? Sweet or savory, main dish or dessert, light or hearty…whatever you crave, we’ve got you covered.  So go forth and celebrate summer!

Sides and Salads:

Making a zucchini dish for lunch or as an accompaniment to dinner couldn’t be easier. For a quick side dish, cut zucchini into coins, sauté in a little olive oil and top with melted mozzarella. You could also cut the zucchini length-wise and throw them on the grill. From ratatouille to shish kebabs, here are some of our favorite sides.

Baked vegetable and cheese polenta
Braised summer vegetables
Cheese-fried zucchini
Garden ratatouille
Grilled potato salad
Grilled ratatouille salad
Roasted Mediterranean vegetables
Farmers market shish kebobs
Spinach zucchini soufflé

Main Dishes:

Zucchini works as an excellent, nutritious replacement for grains and meat in many dishes! For a low-carb, low(er)-fat main dish, try layering thin slices of zucchini as you would noodles in lasagna. It’s also a fabulous addition to quiches and frittatas!

Garden-fresh zucchini lasagne
Turkey vegetable meatloaf
Vegetarian “meatloaf”
Zucchini pizza
Zucchini quiche

Soups and Stews:

A vegetable like zucchini holds up well in warm, hearty soups. Make it the star of your chili, or add it in with other veggies in classic minestrone.

Beefy minestrone
Beef stew with cheese dumplings
Italian sausage soup
Zucchini chili

Breads and Muffins:

Isn’t zucchini bread everyone’s number one way to use up all that summer squash? Shred it up very fine for a moist bread that could pass as veggie-free. Hint: making a chocolate version hides it from the kids even more!

Chocolate zucchini bread
Chocolate zucchini muffins
Pineapple zucchini bread
Savory zucchini parmesan bread
Zucchini bread
Zucchini carrot apple bread


Top 3 Biscuit Mistakes


It’s almost Sunday morning – time for biscuits! The mouth-watering smell of rising dough fills the house. Every second the aroma strengthens, enticing you to nibble on that flaky, buttery goodness. The timer goes off and you eagerly open the oven door, only to feel your mitt-clad hand lower and your mouth dry up. The dough is all spread out and hard as a rock, not to mention the burnt bottoms. Something obviously went wrong, but you followed the recipe to the letter. So what happened?

Even the best cooks have their moments. Environment and equipment play just as important of a role as ingredients and recipes. That’s why the baking experts here at Clabber Girl have come up with some clever solutions to the most common biscuit-baking mistakes.

1. I could build a house with my biscuits! They’re just too hard.

Overcooking or high oven temperatures yield brick-like biscuits that can appear to look just fine on the outside. Sometimes, using too many dry ingredients can harden the dough, too.

Solution: Lining your tray with parchment paper can help reduce the hardness. Also think about reducing the heat or cooking time. If this is a repeat offense, your oven is likely the culprit. Placing a thermometer inside will reveal if your oven needs calibrating. Try tweaking your process with these delectable biscuits overflowing with a sweet apricot filling.

2. My entire baking tray morphed into one giant, shallow biscuit. How do I keep my biscuits from spreading?

Using too much butter or hot baking trays can cause the dough to glide across the pan like molten lava. Overeager cooks too impatient to let the oven adequately preheat can also incur the dreaded biscuit spread.

Solution: Let the dough cool in the fridge for about 20 minutes before baking and make sure your baking pan is cool or, at least, room temperature. Try your new techniques on these savory cheese and garlic drop biscuits, the perfect companion for Italian night. If your biscuits still spread, try substituting half the butter with shortening. They’ll have the same rich flavor, minus the soft spreading agent.

3. My biscuits have the perfect shimmer of light brown on top, but the bottoms are burnt to a crisp.

If your oven is too hot or you’ve placed the tray too close to the heating element, your biscuits can look golden on top, but black on the bottom.

Solution: If your oven doesn’t heat evenly, try turning the tray at the halfway point and also place it on the middle rack, not the bottom. Parchment paper can also help prevent burnt bottoms. Pick up a roll as you grab the ingredients for Clabber Girl’s incredible smoked bacon biscuits.

Biscuits are a food that should make you just as happy baking as eating. Few things are as disappointing as a baking disaster. Making these few simple adjustments can turn your biscuit breakdown into a kitchen conquest!