Month: February 2026


Feb
2026

Crunchy Air Fryer French Toast

categories: Air Fryer Recipes, Breakfast
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Crunchy Air Fryer French Toast is a decadent breakfast featuring sliced Challah bread coated in egg, cinnamon, vanilla and a crispy topping! 
Crunchy Air Fryer French Toast is a decadent breakfast featuring sliced Challah bread coated in egg, cinnamon, vanilla and a crispy topping!

Last year my husband and I went out for breakfast for the first time in months. We went to a favorite local restaurant that had just begun offering breakfast and I was intrigued by a French Toast recipe that was on the menu.

The French toast had an Irish whiskey batter and a crunchy cereal topping, and they offered Irish whisky syrup to top it with, if desired. Well, I ordered the maple syrup instead and loved this strange new twist on French toast (see picture below).

I came home after enjoying this meal and decided to try and make it as a “family-friendly” breakfast months later. This recipe for Crunchy air Fryer French Toast is the result.

My biggest question was how to get that crunchy topping… and once I figured it out, I make some for myself and my husband. It tasted GREAT! So, here’s my version of how to make Crunchy Air Fryer French Toast (without the whiskey!).

The inspiration for this recipe is shown from the restaurant where I ordered it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Challah Bread

I use challah bread to make this recipe, but you can use French bread, Brioche or Texas Toast if desired. Slice FOUR 1″ thick slices from the loaf.

This recipe (as written below) will require 4 one-inch slices of bread, which will be enough for two servings (two slices per serving).

Challah bread can easily be found in most grocery stores, however if you are interested in making your own, check out my recipe for classic challah bread.

Once you cut the bread into slices, set the four pieces aside while you make the egg batter.

Four slices of Challah bread are used for this French toast recipe.

Make The Egg Batter

Place two large eggs, milk, ground cinnamon and vanilla extract in a medium-sized bowl. Make sure the bowl is large or wide enough to lay a piece of the challah bread in it flat.

Use a whisk or a fork to fully combine these four ingredients into a wet batter. You may find the cinnamon doesn’t fully incorporate. Simply keep it mixed in as you dredge the bread in it (later).

Once the wet batter is made, set it aside while you make the crunchy topping for the French toast.

Two large eggs, milk, cinnamon and vanilla are combined in a bowl.A fork is used to whisk the wet ingredients together in the bowl.

Prepare The Crunchy Topping

The easiest way to make the topping is to place 1½ cups of Raisin Bran Crunch (REMOVE THE RAISINS) into a food processor and pulse it until you are left with much smaller flakes.

I discovered how the crunch from this type of cereal kept its crunch even after cooking and that is why I used it. NOTE: There may be other cereals that hold a crunch as well, but this is the one I will consistently use.

If you don’t have access to a food processor, place the cereal flakes in a large plastic storage bag. Seal the bag, then lightly pound on it with a rolling pin or meat mallet until you have “pounded” the flakes manually into much smaller pieces.

The crunchy cereal is pulverized in a food processor until smaller pieces form.A bowl of small crunchy bran cereal pieces, ready to use as topping for the French toast.

Coating The French Toast Slices

Place the two bowls (one with egg batter on the left and the other one with the crunch topping) on your kitchen counter side by side. This will be your French toast “dipping” station!

One bowl of wet ingredients and one bowl of crunchy topping.

Using one slice of challah bread at a time, place it into the egg batter. Once the bottom side is coated, carefully flip the bread over to cover the other side with the egg batter.

Gently press the bread into the batter, to ensure it is fully covered. Lift the bread up and let any excess batter drip back down into the bowl.

Immediately place the batter-coated bread into the crunchy topping and repeat the process. Cover one side of the bread, then turn and cover the other side with the crunchy topping.

NOTE: The actual size/thickness of the bread you choose to use “may” require a bit more egg batter than called for. This has never been the case for me, but since there are so many different sizes of bread available nowadays, I add this as a tip!

A slice of challah bread is soaked in the wet ingredients first (both sides).Egg-soaked bread slice is then dipped and covered in crunchy cereal topping.

Repeat this process until all slices are covered on both sides with batter and the topping. I find it helpful to lay each piece (once covered) on a piece of parchment paper or foil while coating the other slices.

Four slices of Crunchy air Fryer French toast ready to be cooked.

Air Fry The French Toast

Preheat your air fryer as the manufacturer suggests. Place the four slices of French toast in the air fryer basket, making sure to leave a bit of space between each slice (for better hot air circulation).

Cook the French toast at 370°F. for 5 minutes, then check it. The French toast (once done) should be lightly browned on top, cooked through, and should also be very crispy on the outside.

The crunchy air fryer French toast in the basket of the air fryer.After air-frying for 5 minutes, the French toast is done, crispy and golden brown.

Serve The Crunchy Air Fryer French Toast

Use a spatula to transfer the crunchy air fryer French toast out of the air fryer and onto serving plates. Serve immediately while the French toast is hot.

Top the French toast with your favorite toppings such as butter, maple syrup, powdered sugar, fruit, etc. Use whatever you would normally enjoy on your French toast!

Crunchy air fryer French toast, served with butter and maple syrup.

All that is left to do is grab a fork and dig into this delicious breakfast treat! The topping is crispy and crunch, yet the inside is gloriously soft!

I am confident you and those you love are going to enjoy this yummy breakfast! For us, it is an occasional breakfast treat, not an “all the time” treat.

The recipe can be doubled or tripled to suit your needs, but you will need to prepare it in batches, so the air fryer basket isn’t overcrowded.

A fork holds a bite of the crunchy French toast.

I hope you have the opportunity to make Crunch Air Fryer French Toast for your family or friends and trust you will enjoy it as much as we do.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of delicious BREAKFAST recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Crunchy Air Fryer French Toast
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Crunchy Air Fryer French Toast is a decadent breakfast featuring sliced Challah bread coated in egg, cinnamon, vanilla and a crispy topping!

Category: Breakfast
Cuisine: All Cuisines
Keyword: air fryer French toast
Servings: 2 (2 slices per serving)
Calories Per Serving: 538 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 slices Challah bread slices (each 1" thick)
  • 1½ cups Raisin Bran Crunch cereal* REMOVE THE RAISINS (don't use)
  • 2 large eggs
  • ¼ cup low-fat milk (1%)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
Optional Toppings For Cooked French Toast: butter, maple syrup, powdered sugar (as desired)
    US Customary - Metric
    Instructions

    1. Slice FOUR 1" thick slices of challah bread. Set slices aside.

    2. Put eggs, milk, cinnamon and vanilla in a shallow bowl (large/wide enough to lay a bread slice in it flat. Use whisk or fork to mix into a wet batter. Set aside.

    3. Put Raisin Bran Crunch (REMOVE RAISINS) in a food processor; pulse until they become much smaller flakes. No food processor? Put cereal in a large plastic storage bag. Seal bag, lightly pound cereal with rolling pin or meat mallet until flakes are crushed into smaller pieces.

    4. Place bowls (egg batter on the left/crunchy topping on the right) on kitchen counter, side by side.

    5. Place 1 bread slice into egg batter. Once bottom side is coated, flip bread over, coat other side. Gently press bread into the batter, to ensure it's fully covered. Lift bread up; let excess batter drip down into the bowl. Immediately place bread into the crunchy topping Cover one side of the bread; flip and cover other side with topping. Repeat until all slices are covered (both sides) with batter and topping. Lay slices on parchment paper (or wax paper) while coating other slices.

    6. Preheat air fryer to 370℉. Lay bread slices in the inner basket in single layer, leaving space in between each slice (for best air circulation). Cook at 370°F. for 5 minutes. Once done (5-6 minutes) the French toast should be lightly browned on top, cooked through, and crispy on the outside.

    7. Use a spatula to transfer French Toast out of the air fryer onto serving plates. Serve immediately, garnished with favorite toppings (butter, syrup, powdered sugar, fruit, etc.). Enjoy!

    Recipe Notes

    NOTE: The size/thickness of the bread you use "may" require more egg batter than called for, because there are so many different sizes of bread available nowadays!

    Nutrition Facts
    Crunchy Air Fryer French Toast
    Amount Per Serving (2 slices (w/out add'l. toppings))
    Calories 538 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g19%
    Trans Fat 0.02g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Cholesterol 242mg81%
    Sodium 636mg28%
    Potassium 453mg13%
    Carbohydrates 88g29%
    Fiber 6g25%
    Sugar 18g20%
    Protein 20g40%
    Vitamin A 553IU11%
    Vitamin C 0.02mg0%
    Calcium 184mg18%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Crunchy Air Fryer French Toast is a decadent breakfast featuring sliced Challah bread coated in egg, cinnamon, vanilla and a crispy topping!


    Feb
    2026

    Creole Salmon Caesar Salad

    categories: Salads, Seafood
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    Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish! 
    Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

    If you’re looking for an all-in-one meal that can be made and enjoyed fairly quickly, I’d like to suggest trying this Creole Salmon Caesar Salad.

    I’ve been making salmon this way for many years, as well as making many Caesar salads over the years! One night when my husband and I were out to dinner at a local restaurant, I saw a Cajun-spiced salmon Caesar salad on their menu.

    That made me wonder why I had never combined the two before? So, fast forward a couple of months and I combined the two and this recipe is the result.

    This is a very easy main dish to prepare, because I use a purchased Caesar dressing, which cuts down on the time and ingredients necessary for this entree. Here’s how to make it.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Caesar Salad

    Place 4 cups of chopped Romaine lettuce in a mixing bowl. Add freshly squeezed lemon juice and coarse black pepper to the salad and toss to combine.

    Top the tossed salad with freshly grated Parmesan cheese to the salad. The lemon juice in the salad will help the Parmesan to cling to the lettuce.

    Chopped romaine lettuce is tossed with lemon juice and fresh grated Parmesan cheese.

    Now you need to add Caesar salad dressing to the salad and toss it well, to fully combine the salad and the dressing.

    Put the salad in the refrigerator while you cook the salmon to keep it chilled. Do not add the croutons at this point because they would get soggy (and who wants soggy croutons?).

    A Caesar salad dressing is added, and the salad is tossed to incorporate it.

    Season The Salmon Fillets

    Pat two boneless, skinless salmon fillets dry using paper towels. Lightly sprinkle each piece of salmon (on one side only) with Creole seasoning.

    We tend to go fairly light on the seasoning, but if you really like it spicy (heat), add more, as desired.

    Two salmon fillets are sprinkled with powdered Creole seasoning on one side.

    Here’s a photo of the two fillets and the creole seasoning on top. 

    Seasoned with creole spice mixture, the two fillets are ready for pan-searing.

    Pan-Sear The Seasoned Salmon Fillets

    Heat 2 teaspoons of extra virgin olive oil in a medium skillet on medium-low heat. When the oil is hot (but NOT smoking), place the salmon fillets in the hot oil, spice side DOWN.

    They should sizzle when they hit the hot oil. Once you put the salmon in the skillet, do not move them! Let them pan-sear for about 4 minutes, then carefully turn the fillets to the other side using a spatula.

    The salmon should be nicely browned (on top). Immediately add 1 Tablespoon of butter to the skillet and let it melt as the salmon continues cooking.

    Salmon fillets are cooked in oil and butter in a skillet.

    Continue cooking the salmon for 3-4 more minutes or until it is fully cooked through (ours usually take about 8 minutes total). While it’s cooking, continually spoon the melted butter over the top of both fillets.

    As the melted butter continues to cook, it will become “browned butter” which will add a nice depth of flavor to the salmon! Just keep basting/spooning the melted butter on top of the salmon!

    After fish is flipped over, it is basted with melted butter as it cooks.

    Serve The Creole Salmon Caesar Salad

    Right before serving, add croutons to the Caesar salad and toss, to combine. Don’t add the croutons until right before you serve this dish, so they stay nice and crunchy!

    At this point, the salad has been fully tossed with the dressing and now has the added croutons, as well. Now it’s ready to go!

    Croutons are added to the cold salad before serving.

    Place a portion of Caesar salad onto individual serving plates (or into serving bowls), dividing the salad evenly between the 2 plates (or bowls).

    Use a spatula to carefully transfer one hot salmon fillet out of the skillet and onto the top of each salad.

    A cooked salmon fillet is placed on top of the Caesar salad on a plate for serving.

    Serve the Creole Salmon Caesar Salad immediately while the salmon is hot and the salad greens are cold! We enjoyed having some roasted Brussel sprouts on the side!

    The salmon will flake easily into bites that pair very well with the salad, making this a wonderful main dish that is quite delicious!

    White plate is holding Creole Salmon Caesar Salad and some roasted Brussel sprouts.

    I hope you have a chance to make this simple Creole Salmon Caesar Salad, and I feel confident you will appreciate how quickly it all comes together. It also tastes really good, too!

    Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More MAIN DISH SALAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful main dish salad recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Creole Salmon Caesar Salad
    Prep Time
    7 mins
    Cook Time
    8 mins
    Total Time
    15 mins
     

    Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

    Category: Entree Salad, Main Dish
    Cuisine: All Cuisines
    Keyword: creole salmon caesar salad
    Servings: 2
    Calories Per Serving: 538 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Salad:
    • 4 cups chopped Romaine lettuce
    • 2 teaspoons fresh squeezed lemon juice
    • ¼ cup freshly grated Parmesan cheese or more, if desired
    • ¼ cup Caesar salad dressing or more, if desired
    • ¼ teaspoon coarse black pepper (optional) to season salad to taste
    • 10 salad croutons or more, if desired
    For Salmon:
    • 10 ounces boneless, skinless salmon fillets
    • ½ teaspoon Creole seasoning mix (¼ tsp. per fillet) or more, if desired
    • 2 teaspoons extra virgin olive oil
    • 1 Tablespoon butter
    US Customary - Metric
    Instructions

    1. Place chopped Romaine in a medium bowl. Add lemon juice and pepper; toss to combine. Top salad with fresh grated Parmesan cheese.

    2. Add Caesar salad dressing to salad and toss well, to combine salad and dressing. Refrigerate salad while salmon cooks. Don't add croutons (they can get soggy).

    3. Pat salmon dry with paper towels. Lightly sprinkle each piece (one side only) with Creole seasoning. If you really like it spicy (heat), add more, as desired.

    4. Heat olive oil in a medium skillet on medium heat. When oil is hot (but NOT smoking), add salmon fillets seasoned side DOWN. They should sizzle when they hit the hot oil. Once fillets are in the skillet, do not move them! Pan-sear them for 4 minutes, then carefully turn fillets over using a spatula. Salmon should be nicely browned (on top). Immediately add butter to the skillet; let it melt.

    5. Continue cooking salmon 3-4 more minutes or until fully cooked through (about 8 minutes total). While it's cooking, continually spoon melted butter over the top of the fillets. As the melted butter cooks, it will become "browned butter" which adds more flavor to the salmon! Keep spooning the melted butter on top!

    6. TO SERVE: Right before serving, add croutons to the salad; toss, to combine. Evenly divide salad onto 2 plates. Use a spatula to carefully transfer each fillet out of the skillet and onto the top of each salad. Serve immediately and enjoy!

    Nutrition Facts
    Creole Salmon Caesar Salad
    Amount Per Serving (1 fillet and salad)
    Calories 538 Calories from Fat 360
    % Daily Value*
    Fat 40g62%
    Saturated Fat 10g63%
    Trans Fat 0.2g
    Polyunsaturated Fat 14g
    Monounsaturated Fat 12g
    Cholesterol 115mg38%
    Sodium 724mg31%
    Potassium 985mg28%
    Carbohydrates 10g3%
    Fiber 3g13%
    Sugar 2g2%
    Protein 34g68%
    Vitamin A 8747IU175%
    Vitamin C 6mg7%
    Calcium 180mg18%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!  Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!


    Feb
    2026

    Buttery Bisquick Biscuits

    categories: Breads, Breakfast
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    Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They’re easy to make (about 20 minutes total) and they taste amazing! 
    Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They're easy to make (about 20 minutes total) and they taste amazing!

    I don’t know about you, but our family LOVES biscuits. This unique recipe has a shortcut for making them by using Bisquick Baking Mix as the main ingredient!

    This baking mix makes it very convenient and easy to make a quick batch of biscuits for breakfast or to serve with other meals.

    The biscuits are very simple to make, taste wonderful, and I’m sure you are going to like them. Here’s how to make buttery Bisquick biscuits.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Preheat Oven

    Before beginning, preheat your oven to 450°F. The biscuits don’t take too long to make, and you will need the oven hot before you can finish making the biscuits.

    Prepare The Biscuit Dough

    In a medium-sized bowl, whisk together 2 cups of Bisquick baking mix and 1½ teaspoons of baking powder. Once they’re combined, add 4 Tablespoons of COLD, grated butter to this mixture.

    NOTE: This recipe calls for 6 Tablespoons total of cold grated butter, but you will only use 4 Tablespoons in the dough. Set the rest (2 Tablespoons) of the cold grated butter aside for later (it will be added to the skillet).

    Cold grated butter is added to Bisquick mix and baking powder in a bowl.

    Use a pastry blender (or two forks) to cut the butter into the dry ingredients until the butter becomes the size of peas.

    A pastry blender is used to "cut" the cold butter into the dry ingredients.

    Finish The Dough

    Add 2/3 a cup (two-thirds) of milk to the dough mixture. Using a spoon, stir the ingredients only until they are fully combined.

    Milk is stirred into the flour and butter mixture until combined.The biscuit dough mixture will be quite thick and “shaggy” (slightly sticky) in texture, once all the ingredients are fully combined.

    A thick dough is formed which will be used to make biscuits.

    Sprinkle a work surface with flour and turn the dough out of the bowl onto the floured surface. Sprinkle the dough with a small bit of flour and use your hands to “gently” knead and fold the dough into itself 4-5 times.

    Use your hands to gently press out the dough (or use a rolling pin) into it is about 1″ thick. It doesn’t matter whether it is a rectangle, square or circle shape, simply make sure it is about 1″ thick all over.

    Dough is shaped into a ball and placed on a floured work surface.

    Melt Butter In Skillet While Cutting Out Biscuits

    Before cutting out the biscuits, make sure the oven has preheated to 450°F. Add the reserved 2 Tablespoons of cold grated butter to a cast iron (or another oven-safe skillet).

    Place the skillet in the oven while you cut out the biscuits. The butter will melt in the skillet during this time in the hot oven.

    More grated butter is put in a cast iron skillet and skillet is pre-heated in oven.

    Cut Out The Biscuits

    Use a biscuit cutter or a glass (I used a glass) to cut the biscuit dough into circles. The size of the biscuits will be determined by the size glass or biscuit cutter you use.

    When I photographed the making of these biscuits, I used a tall drinking glass and ended up getting 5 beautiful biscuits out of the dough.

    You can gather up any scraps of dough left over from your dough and smoosh them together very well in order to cut out an additional biscuit (or two).

    A glass is used to cut out the dough into 5 round biscuit shapes.

    Bake The Biscuits

    Carefully remove the HOT skillet from the oven. All of the butter should have fully melted. Swirl the skillet around, so the bottom of the skillet is coated with the melted butter.

    Place the buttery Bisquick biscuits into the skillet, leaving about ½ an inch between each biscuit, then put the skillet back into the hot oven.

    Bake the buttery Bisquick biscuits at 450°F. for 13-16 minutes. When they’re done, they should be set, fully cooked through AND they should be a beautiful golden-brown color on top!

    Biscuits are placed in the browned butter mixture in the preheated skillet.

    Time to Enjoy Buttery Bisquick Biscuits

    Carefully remove the skillet from the oven (careful- it is HOT!). Separate the biscuits and serve them immediately, while they’re still hot.

    Buttery Bisquick Biscuits, hot out of the oven and ready to be eaten!

    Cut those yummy biscuits in half and top with your favorite jam (or gravy). This time I had my biscuits topped with some of my home-canned marionberry jam and raspberry jam. YUM!

    You might also love (or prefer) biscuits and gravy, and I highly recommend my recipe for Southern Bacon Gravy! It tastes fantastic on biscuits, too!

    Two biscuits are split open so butter and jam can be added.Buttery Bisquick Biscuits, split open and covered with butter and jam.

    I hope you have the opportunity to make these delicious, buttery Bisquick biscuits for yourself and/or for those you love. They are delicious, and I’m confident you’ll enjoy them.

    Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More Biscuit Recipes?

    You can find ALL of my recipes in the Recipe Index, which is at the top of the page. I have some delicious biscuit recipes for you to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Original recipe source (and with thanks to): Chrysti Benner, at How to Make the Best Bisquick Biscuits – Margin Making Mom®

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Buttery Bisquick Biscuits
    Prep Time
    12 mins
    Cook Time
    13 mins
    Total Time
    25 mins
     

    Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They're easy to make (about 20 minutes total) and they taste amazing!

    Category: Bread, Breakfast
    Cuisine: All Cuisines
    Keyword: buttery Bisquick biscuits
    Servings: 5 biscuits (or 6 if smaller)
    Calories Per Serving: 341 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups Bisquick Baking Mix or similar baking mix
    • 1½ teaspoons baking powder
    • 6 Tablespoons COLD butter* *DIVIDED USE!
    • ⅔ cup milk
    US Customary - Metric
    Instructions

    1. Preheat oven to 450°F.

    2. Whisk together Bisquick mix and baking powder in a medium-sized bowl. Once combined, add 4 Tablespoons of COLD, grated butter (use a cheese grater for this). Set remaining 2 Tablespoons butter aside for later. Use a pastry blender (or 2 forks) to cut 4 Tbsp. butter into the mixture until it's the size of peas. Stir milk in, only until fully combined. The dough will be thick and "shaggy" (slightly sticky).

    3. Sprinkle work surface with flour. Turn the dough out onto the floured surface. Sprinkle dough with a little flour. Using your hands, gently knead/fold the dough into itself 4-5 times. Use your hands (or a rolling pin) to press the dough out until it's 1" thick all over.

    4. BEFORE CUTTING THE BISCUITS OUT- Add reserved 2 Tbsp. of cold grated butter to a cast iron or other oven-safe skillet. Place skillet in preheated 450℉. oven which will melt the butter (while you cut out the biscuits).

    5. Use a biscuit cutter or a glass to cut the biscuit dough into circles. The size and quantity of the biscuits is determined by the size glass/biscuit cutter you use. You can gather up any scraps of dough left over and "smoosh" them together in order to cut out an additional biscuit.

    6. Carefully remove HOT skillet from the oven. Swirl skillet around, so the bottom is coated with melted butter. Place biscuits in the skillet, leaving ½" between each one. Put skillet back in oven. Bake at 450°F. for 13-16 minutes. When done, biscuits should be cooked through AND golden brown on top! Separate biscuits; serve immediately with favorite toppings. Enjoy!

    Nutrition Facts
    Buttery Bisquick Biscuits
    Amount Per Serving (1 biscuit)
    Calories 341 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 11g69%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Cholesterol 39mg13%
    Sodium 734mg32%
    Potassium 254mg7%
    Carbohydrates 33g11%
    Fiber 1g4%
    Sugar 7g8%
    Protein 5g10%
    Vitamin A 483IU10%
    Vitamin C 0.1mg0%
    Calcium 182mg18%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They're easy to make (about 20 minutes total) and they taste amazing!


    Feb
    2026

    Crockpot Garlic Herb Pork Butt

    categories: Main Dishes, Pork, Slow Cooker Recipes
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    Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it’s fall-apart tender! Delicious!
    Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it's fall-apart tender! Delicious!

    Today I want to share a delicious recipe I found online for crockpot garlic herb pork butt. It is a super simple recipe to pull together, and then it slowly cooks in a crockpot all day!

    The result is a fabulous tasting, fall-apart tender pork butt (also known as a pork shoulder) I am sure you are going to love!

    If you want to make this ahead of time for convenience, you can make the marinade and let the marinated pork chill overnight in the refrigerator, if necessary.

    After that it is as simple as putting the pork butt in a slow cooker with a little bit of chicken broth and cooking it low and slow! Here’s how to make it.

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    First- Make The Marinade For the Pork

    Combine 4 minced garlic cloves, **1½ Tbsp. chopped fresh rosemary and **2 Tbsp. thyme leaves, salt and black pepper in a food processor. Process them together until well-combined.

    NOTE: **If you don’t have access to fresh herbs, you can substitute dried (**1½ tsp. rosemary and **2 tsp. dried thyme).

    Fresh herbs and minced garlic cloves are finely chopped in a food processor.

    Add extra virgin olive oil and brown sugar to the food processor. Process them until the mixture has become a slightly thick “paste-like” mixture.

    Extra virgin olive oil and brown sugar are added to the herbs in the food processor.

    Now add Dijon mustard to the marinade. Process until all ingredients in this marinade have come together into a spreadable mixture (you may need to scrape down the sides).

    Remove the marinade from the processor. I find it easiest to transfer the marinade into a small bowl before I brush the meat with it.

    Dijon mustard is added to the herb and oil mixture and processed until combined.

    Cover The Pork Butt With The Marinade

    Place the pork butt on a cookie sheet. If you have a pastry brush, use it to brush the marinade all over the entire surface of the Pork butt (as shown below).

    Make sure all sides of the meat are fully coated with the marinade. NOTE: If you don’t own a pastry brush, use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.

    A pastry brush is used to brush the sauce on the pork on all sides.The pork butt (shoulder) is fully covered with sauce.

    Time To CHILL!

    Once the meat has been covered with the marinade, cover the pork butt loosely with plastic cling wrap. Now it’s time to let it absorb some flavor!

    Plan ahead for this step! Place it in the refrigerator and let the meat chill and marinate anywhere from 2 hours (minimum) up to 24 hours ahead of time.

    I typically put the marinated meat in the refrigerator overnight OR I marinate and refrigerate it first thing in the morning for our dinner later that day.

    The seasoned pork butt is covered and refrigerated for between 2-24 hours.

    Cook The Crockpot Garlic Herb Pork Butt

    When you’re ready to cook it, place the marinated pork butt in the crockpot. Pour a cup of chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP).

    You want the broth poured AROUND the pork and not on top of it, because you don’t want to wash off any of the flavorful marinade on top of the meat.

    Fully seasoned and chilled pork butt is added to a crockpot for low, slow cooking.

    Cook the crockpot garlic herb pork butt on LOW heat for 6-7 hours, covered. When I photographed this recipe, I used a 3½ pound pork butt, and it was fully cooked (and tender) after 6½ hours.

    After long time cooking, the pork butt (in broth) is fully cooked and tender.

    Serve The Garlic Herb Pork Butt

    Once the pork butt has finished cooking, CAREFULLY remove it out of the crockpot. The meat will pull apart easily, so be careful removing it!

    NOTE: I recommend using a couple of large spatulas under the pork butt to transfer the meat (in one piece) onto a plate or serving platter.

    Allow the pork butt to sit and rest for 10-15 minutes before slicing it, to allow the internal juices to redistribute inside the meat. If desired, cover the meat loosely with foil while it rests.

    Crockpot Garlic Herb Pork Butt is transferred to a plate to rest a few minutes.

    Use a fork or a knife to slice or pull apart the pork into small pieces for serving. I really think you will be surprised at how absolutely tender the meat is!

    If desired, spoon a little bit of the broth left in the crockpot over the pork, once cut. This is optional but adds a bit of additional flavor to the meat.

    The pork is so tender it can easily be sliced or shredded with a fork.

    We thoroughly enjoyed this pork, and I served it with some fresh steamed vegetables and some brown rice on the side. It truly was “fall apart tender” and was full of great flavor!

    Crockpot Garlic Herb Pork Butt slices served with rice pilaf and veggies on a white plate.

    I hope you have the opportunity to make this delicious dish for yourself and for those you love. It’s really delicious, and I am confident you’re going to like it, too!

    Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More CROCKPOT Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious slow cooker recipes you can choose from, including:

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    Author's signature

    Original recipe source and with thanks to: Katie Workman, at: Slow Cooker Fall Apart Pork Butt with Brown Sugar Recipe – The Mom 100

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Crockpot Garlic Herb Pork Butt
    Prep Time
    10 mins
    Cook Time
    6 hrs
    Chilled Marinating Time (inactive 2-24 hrs.)
    2 hrs
    Total Time
    8 hrs 10 mins
     

    Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it's fall-apart tender! Delicious!

    Category: Dinner, Main Dish
    Cuisine: All Cuisines
    Keyword: crockpot garlic herb pork butt, slow cooker
    Servings: 6
    Calories Per Serving: 416 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 pounds pork butt (also known as pork shoulder) * 3–4-pound pork butt or shoulder
    For seasoning sauce:
    • 4 cloves garlic minced
    • 2 Tablespoons fresh thyme leaves (or 2 tsp. dried)
    • 1½ Tablespoons fresh rosemary leaves (or 1½ tsp. dried)
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • ¼ cup extra-virgin olive oil
    • ¼ cup dark brown sugar
    • ¼ cup Dijon mustard
    Additional (to add to crockpot):
    • 1 cup chicken broth
    US Customary - Metric
    Instructions

    1. Combine minced garlic, chopped fresh thyme, rosemary, salt and pepper in a food processor. Process until well-combined. Add extra virgin olive oil and brown sugar. Process until mixture becomes a slightly thick "paste-like" mixture. Add Dijon mustard. Process until ingredients come together into a spreadable mixture.

    2. Place the pork butt on a cookie sheet. Using a pastry brush, brush the marinade over all sides of the meat until fully coated. NOTE: No pastry brush? Use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.

    3. Cover pork butt loosely with plastic cling wrap. Refrigerate/marinate the meat anywhere from 2 hours (minimum) up to 24 hours ahead of time.

    4. When you're ready to cook, place pork butt in the crockpot. Pour chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP), so you don't wash off any of the flavorful marinade on top of the meat.

    5. Cook on LOW for 6-7 hours (covered). When done, CAREFULLY remove it from the crockpot. NOTE: I recommend using 2 large spatulas under the pork butt to transfer the meat (in 1 piece) onto a serving platter. Allow pork to rest 10-15 minutes before slicing, to allow internal juices to redistribute inside the meat. If desired, cover loosely with foil while it rests.

    6. Use a fork or knife to pull apart pork into small pieces for serving. If desired, spoon a little broth (from crockpot) on the pork, once cut. Serve and enjoy!

    Nutrition Facts
    Crockpot Garlic Herb Pork Butt
    Amount Per Serving (1 (1/6 of total))
    Calories 416 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 4g25%
    Trans Fat 0.04g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 10g
    Cholesterol 136mg45%
    Sodium 1015mg44%
    Potassium 915mg26%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 9g10%
    Protein 52g104%
    Vitamin A 135IU3%
    Vitamin C 5mg6%
    Calcium 47mg5%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!  Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low and slow until it's fall-apart tender! Delicious!