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BEST-EVER BUTTERMILK BISCUITS

These buttery, flaky buttermilk biscuits are incredibly light and melt-in-your-mouth delicious. They’re simple to make and perfect for serving warm with brunch, soups, stews, fried chicken, or at your next picnic. This will quickly become your favorite biscuit recipe!

INGREDIENTS

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup (1 stick) cold butter, thinly sliced
  • 1 cup cold buttermilk
  • 3 tablespoons melted butter

INSTRUCTIONS

  • Preheat your oven to 425°F.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Add the cold butter and use a pastry blender to cut it in until the mixture forms pea-sized clumps.
  • Create a well in the center of the mixture and pour in the buttermilk. Gently mix with a fork until just combined—avoid over-mixing to keep the biscuits tender.
  • Turn the dough onto a floured surface and gently shape it into a rectangle with your hands.
  • Fold the dough into thirds (like folding a letter), then roll it out to 1 inch thick. Repeat the folding and rolling process two more times, rolling the dough to ½ inch thick on the final round.
  • Using a 2 ½-3 inch round cutter, cut out about 12 biscuits. Re-roll any scraps to make about 6 more biscuits.
  • Place the biscuits on a baking sheet so that they are touching each other along the edges.
  • Bake at 425°F for about 13 minutes, or until golden brown on top and fully cooked through.
  • Brush the warm biscuits with melted butter and serve. Enjoy!

PORK TENDERLOIN WITH DIJON CREAM SAUCE

This Best-Ever Pork Tenderloin recipe is an absolute crowd-pleaser! Juicy and extra tender, the pork is coated in a well-seasoned blend of herbs and spices, then pan-seared to perfection. Before roasting, it’s slathered in an umami-rich glaze and finished with a delicious Dijon cream sauce. This dish is perfect for an easy yet fancy weeknight meal or a holiday-inspired feast, offering a low-effort, high-reward cozy dining experience!

Ingredients

FOR THE PORK TENDERLOIN

  • 2 pork tenderloins (about 1 ½ – 2 lbs each), trimmed of excess fat
  • Kosher salt & freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • 3 tablespoons olive oil, divided
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce

FOR DIJON CREAM SAUCE

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely minced or pressed
  • 1 tablespoon fresh-squeezed lemon juice
  • ½ cup heavy whipping cream
  • 1 tablespoon whole grain Dijon mustard
  • 2 teaspoons dried thyme
  • Kosher salt & freshly ground black pepper, to taste
  • 1–3 tablespoons water, as needed to thin

Instructions

FOR THE PORK TENDERLOIN

Prep & Season:

  • Preheat the oven to 375°F (190°C). Trim any excess fat or silver skin from the tenderloins and pat them dry with a paper towel.
  • In a small bowl, combine salt, pepper, oregano, rosemary, thyme, onion powder, and cumin. Mix well and rub the spice blend over the tenderloins, ensuring they are evenly coated. Set aside.

Make Glaze:

  • In another bowl, whisk together 1 tablespoon of olive oil, Dijon mustard, maple syrup, Worcestershire sauce, and soy sauce. Set aside.

Sear Pork & Glaze:

  • In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins for about 3-4 minutes on each side until golden brown.
  • Transfer the seared tenderloins to a baking sheet and brush with the prepared glaze, coating all surfaces.

Roast Tenderloins:

  • Roast the tenderloins for 15 minutes, then flip them over and continue roasting for another 15 minutes, or until they reach an internal temperature of 145°F – 150°F. Remove from the oven and let rest on a cutting board.

    FOR THE DIJON CREAM SAUCE

    Make Sauce:

    • In the same skillet used for searing, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
    • Stir in the lemon juice, heavy cream, and Dijon mustard, scraping up any bits from the bottom of the skillet. Allow the sauce to come to a gentle simmer.
    • Add dried thyme and season with salt and pepper to taste. Cook for another 1-2 minutes, stirring until well incorporated. If the sauce is too thick, thin it with water, adding 1 tablespoon at a time until desired consistency is reached. Remove from heat.

      SERVE

      Slice and Serve:

      • Slice the tenderloins into 1-2 inch thick slices and arrange on a large platter. Spoon the Dijon cream sauce over the slices and garnish with fresh herbs if desired.
      • Serve immediately alongside your favorite side dishes, like mashed potatoes, green beans, or a salad. Enjoy!

        NOTES

        • Leftover Ideas: Chop leftover pork tenderloin for use in frittatas, sliders, salads, tacos, quesadillas, lettuce wraps, and more.
        • For additional tips and tricks, please refer to the blog post.