top of page


Cheddar Chive Drop Biscuits

In collaboration with Banner Butter Atlanta 


  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon table salt

  • 1 teaspoon sugar

  • 1 1/2 teaspoon finely chopped chives

  • 1 teaspoon of a Hidden Valley dry ranch packet

  • 3/4 teaspoon garlic powder

  • 1 rounded cup of shredded Cracker Barrel Extra Sharp Cheddar cheese, and extra for biscuit tops

  • 1 1/3 cup buttermilk

  • 4oz unsalted Banner Butter, melted and cooled slightly

  • 1oz roasted garlic, basil, & parsley Banner Butter, melted





  1. Place oven rack in the middle position and preheat the oven to 475 degrees. Line a rimmed baking sheet with parchment paper or silicon cooking mat. 

  2. Whisk the flour, baking powder, baking soda, salt, sugar, chives, ranch packet, and garlic powder in a large bowl. Toss shredded cheese into dry ingredients. 

  3. Combine the buttermilk and unsalted butter in a medium bowl, stirring until the butter starts forming small clumps. 

  4. Add wet ingredients to dry ingredients and stir with a spatula until just incorporated. The batter should pull away from the sides of the bowl. 

  5. Use a buttered 1/4-cup measuring cup and scoop a level amount of batter on to the baking sheet. Space biscuits about 1 1/2 inches apart. 

  6. Sprinkle additional shredded cheese over the tops of the biscuits. 

  7. Bake until the tops are golden brown and the cheese is melted and crisp, about 12-15 minutes. 

  8. Brush the biscuit tops with 1oz of the garlic, basil, & parsley melted butter. 

  9. Transfer to a wire rack and cool for 5 minutes before serving. 

Serve with tomato soup for the perfect comfort dish.

The Cinnamon, Cardamum, and Ginger Oh My Rolls
In collaboration with Banner Butter Atlanta



  • 3 tablespoons whole cream

  • 2 tablespoons water

  • 5 tablespoons 2% milk

  • 3 tablespoons + 1 teaspoon bread flour


  • 4 cups + 2 tablespoons Bread Flour 1 3/4 teaspoon salt

  • 1 tablespoon instant yeast

  • 3/4 cup lukewarm 2% milk

  • 2 large eggs

  • 3oz Unsalted Banner Butter melted


  • 2 1/2oz Cinnamon, Cardamum, and Ginger Banner Butter, melted and slightly cooled. 3/4 cup brown sugar

  • 4 teaspoons ground cinnamon

  • Icing:

  • 2 cups confectioners sugar

  • 1/8 teaspoon salt

  • 1oz Cinnamon, Cardamum, and Ginger Banner Butter 1/2 teaspoon vanilla extract

  • 3 to 4 tablespoons whole cream


  1. Making the starter: Combine all ingredients in a small saucepan and whisk until no lumps remain.

  2. Place the saucepan over medium heat and whisk constantly until thick. The mixture is thick enough when the whisk leaves lines on the bottom on the pan. When ready, remove from heat and set aside for several minutes.

  3. Making the dough: Combine all dough ingredients, as well as the starter, until everything comes together.

  4. Allow the dough to rest, covered, for about 20 minutes.

  5. Knead the dough to make a smooth, elastic, slightly tough but sticky dough.

  6. Shape the dough into a ball and let it proof in a lightly greased bowl, covered, for 60

    to 90 minutes. The dough should puff but may not necessarily double in size.

  7. Making the filling: Combine the brown sugar and cinnamon and mix until evenly distributed. Add the melted, but slightly cooled, Cinnamon, Cardamum, and Ginger Banner Butter and mix thoroughly.

  8. Gently deflate the risen dough and divide it in half.

  9. Roughly shape the dough into a rectangle.

  10. Working with one piece, roll the dough into a 16” x 8” rectangle.

  11. Spread half of the filling over the rolled-out dough.

  12. Beginning with the long edge, roll the dough into a log. Trim off the edges of the roll.

  13. Cut the log into 8 slices.

  14. Repeat steps 9 - 13 with the other half of the dough.

  15. Butter a 9” x 13” pan and space the rolls on the pan.

  16. Preheat the oven to 350°F. Place a rack in the bottom 1/3 of the oven.

  17. Cover the pan and let the rolls rise for 45 to 60 minutes until they’re crowding one another and have puffed.

  18. Uncover the rolls and bake for 22 to 25 minutes until the center the roll is about 190°F. Slight browning will occur.

  19. While the rolls are cooling, make the icing: combine all ingredients, including the Cinnamon, Cardamum, and Ginger Banner Butter, to make a thick spreadable icing. The icing should be stiff in consistency.

  20. Spread the icing on the slightly cooled rolls allowing it to partially melt into the folds of the rolls.

  21. Serve warm with milk or coffee.

bottom of page