Happy Homesteading

Easter Brunch: Sweet Blueberry Cream Cheese Biscuits

This year we are celebrating Easter with my family by getting together for brunch.  And we’re spending Easter dinner with my husbands family.  I’m tasked with making a couple items for each meal so I’ve come up with my very own recipe for our first Easter Brunch.

Who doesn’t LOVE brunch? Breakfast food is my favorite.  I literally have a Pinterest Board called – “Breakfast is my favorite“.  I had some frozen blueberries in my freezer that I wanted to do something with so I was exploring some ideas on Pinterest.  Yum… I had never considered making sweet biscuits… so I decided to give it a try.  This recipe was my inspiration: Quick Blueberry Biscuits.  I always have Bisquick on hand and I’ve made a dozen batches or more of cream cheese biscuits.  Cream cheese biscuits essentially use Bisquick and cut about 4 oz of cream cheese into 2 cups of Bisquick. You add just enough milk to stick the dough together. They are super moist and savory. I decided to merge the two recipes and this is the final result:

Sweet Blueberry Cream Cheese Biscuits


  • 2 1/4 cup Bisquick
  • 1/3 cup granulated sugar
  • 4 oz cream cheese (softened)
  • 1 cup frozen blueberries
  • 1/3 cup milk


  • 1/2 cup powdered sugar
  • 2 tbsp milk


  1. Preheat oven to 450 degrees F
  2. Stir together Bisquick and sugar
  3. Cut in cream cheese using fork or pastry blender
  4. Mix in milk. A soft sticky dough will form.
  5. Gently fold in berries.
  6. Use large cookie scoop to drop dough onto ungreased cookie sheet.
  7. Bake for 10-13 min (or until slightly golden).
  8. Mix glaze and pour glaze over warm biscuits.

*makes about 12 biscuits

Happy Homesteading

Sweet Potato Pancakes

It’s breakfast time at the homestead and I’ve run out of eggs. But we’re getting ready to go on vacation and I can justify stocking up on eggs since we’ll be gone.  Plus we just got 6 laying hens and if I buy eggs I may give them a complex.  

Last night I made “half baked sweet potatoes”. My kiddos used to LOVE puréed sweet potatoes but now that they’re on to finger foods they just aren’t into them.  They didn’t want to eat them last night and I don’t want to see them go to waste so I grabbed half of a pre-baked sweet potato and peeled it. I put it in my Magic Bullet with about 3 tablespoons of water. I added 1/3 cup of pancake mix (the “just add water” kind… any will do but we use the generic bag from Sam’s Club). Then I added about 1/3 cup of water (but it really depends on how thick or thin you like your pancakes). I poured my batter from the magic bullet right into the pan.  (I don’t use oil because I have this amazing Ozeri stone skillet that you all need to add to your Christmas list – I literally use it at least twice per day) I flipped the pancakes when they got really bubbly (like you would any pancake).  

These turned out to be a great little finger food for my munchkins and I hope yours like them too. I think next time I make them I’ll add cinnamon.  

Hope you all have a great day!