These Biscuits Belong on Your Thanksgiving Table — King Arthur Biscuit Flour Blend Review

 

Discover whether King Arthur’s Buttermilk Biscuit Flour Blend is worth adding to your Thanksgiving menu. I tested this mix to see if it delivers tender, flaky biscuits without the fuss — perfect for holiday shortcuts and cozy, semi-homemade baking.

These Biscuits Belong on Your Thanksgiving Table — King Arthur Biscuit Flour Blend Review

I’ve been making biscuits since I was little — the kind where you stand on a chair at the kitchen counter, hands dusted with flour, waiting for Mom or Grandma to say, “Okay, your turn.” Over the years, I’ve shared plenty of biscuit recipes on the blog, from fluffy classics to drop-style shortcuts, and I still love making them completely from scratch.

But I’m also not opposed to a little help from a mix. Sometimes a shortcut is exactly what you need, especially when you’re juggling a long Thanksgiving menu and trying to get everything on the table warm at the same time. That’s what made me curious about King Arthur’s Buttermilk Biscuit Flour Blend — a pre-mixed combination of soft wheat flour, buttermilk powder, baking powder, and salt, all ready to go. Could it give me that tender, flaky, homemade feel without measuring a dozen ingredients?

So today’s post is part review, part kitchen experiment, and part holiday prep strategy. Let’s see if this biscuit blend really earns a spot on your Thanksgiving table.

What is This Product?

King Arthur’s Buttermilk Biscuit Flour Blend is a premixed blend of soft wheat flour, buttermilk powder, baking powder, and salt designed to make biscuits easier to bake at home. Instead of measuring separate ingredients or worrying about how much leavening to add, this mix gives you a reliable base for tender, flaky biscuits every time.

The blend is versatile enough for classic round biscuits, drop biscuits, or even sweet variations like shortcakes. You just add your fat of choice — butter or cream — and liquid, mix, and bake. For anyone who loves biscuits but wants a little help along the way, it feels like a smart shortcut that doesn’t compromise on texture or flavor.

The Difference Between These Biscuits and Regular Biscuits

What makes these biscuits special? I’ll admit, I’m not a professional biscuit baker, but I’ve made plenty from scratch over the years — flaky, tender, and sometimes… not quite perfect. Using King Arthur’s Buttermilk Biscuit Flour Blend is a little different, but in a good way.

The main differences are simple: the buttermilk powder adds flavor and a slight tang, while the pre-measured leavening ensures consistent rise every time. The result is light, flaky layers that hold together without being dense, even if you’re a casual home baker. You don’t need special tools — a standard mixing bowl and your favorite butter or cream are all it takes to get biscuits that feel like they belong in a bakery.

    My Biscuit Blend Review    

After testing King Arthur’s Buttermilk Biscuit Flour Blend, here’s my honest take — what worked beautifully and a couple of small tips to keep in mind for perfect biscuits every time.

What I Liked

1. Easy to Use: This mix takes the guesswork out of biscuit baking. Since the buttermilk is already included, I didn’t need to measure separate powders or worry about freshness. A cutting in of butter and a little liquid, and the dough was done! 

2. Flaky, Tender Texture: The biscuits baked up beautifully: tender, soft, and layered just right. Even after cooling, they stayed light and fluffy, not dense or heavy. I was impressed by how close the texture came to a fully scratch-made biscuit.

3. Delicious Buttermilk Flavor: The blend has a gentle tang from the buttermilk powder that gives a comforting, homemade taste. 

4. Versatility: King Arthur has created a blend that you can use in any biscuit recipe that calls for all-purpose flour.  Here's how:  For every 1 cup of flour, replace with 1 cup plus 1 tablespoon Buttermilk Biscuit Flour Blend. Omit salt and baking powder.

What I’d Change

Honestly, there’s not much I would change about this product — it does exactly what it promises. If I had to pick one thing, it would be the amount of product you get; I would vote for a larger quantity because it's that good and I can see many ways I can use this mix and a 2.5 pound bag will not last long!  It’s completely worth buying. For a stress-free Thanksgiving, this blend is a blessing.  You may purchase yours here.

How to Achieve Flaky Layers in Your Biscuits

I'll provide the 3 Ingredient Biscuit recipe that King Arthur uses for this biscuit flour mix below.  Here's a tip on how to achieve those flaky layers. 

If you love a biscuit with light, delicate layers, this technique is a game-changer — and it’s easier than it sounds.

After mixing your dough, transfer it to a well-floured surface and sprinkle a little extra flour on top. Press the dough down to about 1 inch thick, then fold it over onto itself and rotate it 90° (a quarter turn). Repeat this flattening, folding, and turning process three more times. Each fold creates layers that puff up beautifully when baked, giving you that tender, flaky texture.

A couple of tips: handle the dough as minimally as possible — overworking it can make the biscuits tough. If the dough starts sticking, stop, remove any stuck bits, and lightly flour the surface before continuing. This method takes a little patience, but the flaky, bakery-style biscuits you get in the end are totally worth it — and it works beautifully with King Arthur’s Buttermilk Biscuit Flour Blend.

Is it worth putting on your Thanksgiving table? 

Absolutely. These biscuits are tender, flaky, and flavorful — and the convenience of the blend means you can focus on the rest of your holiday menu without sacrificing quality. Whether you’re making classic biscuits for gravy, drop biscuits for your kids, or sweet shortcakes for dessert, this mix is a reliable, semi-homemade solution. I’d buy it again in a heartbeat and plan to explore more recipes with it after Thanksgiving — because sometimes a little shortcut makes all the difference, and your family will love them either way.

Enjoy your holiday!

Lemon Cream Gelato in Minutes – Williams-Sonoma Starter Taste Test

 

Craving gelato without the fuss? I put the Williams-Sonoma Lemon Cream Gelato Starter to the test—see how it tastes, how easy it is to make, and if it’s worth the splurge.

Lemon Cream Gelato in Minutes – Williams-Sonoma Starter Taste Test

Earlier this summer, I attended a cooking class at Williams Sonoma where they were showcasing some of their seasonal products. The store was full of bright, summery flavors and inspiration, but one item in particular caught my eye—the Lemon Cream Gelato Starter. I’ve made my fair share of custard-style ice creams and classic American churns, but gelato has always felt like a bit of a mystery to me. When I spotted this shortcut, I thought, why not give it a try?

This post isn’t so much a step-by-step recipe as it is a review of the product itself, though I’ll share the simple instructions for using the starter below. Think of it as my honest take on whether this jar of mix  really results in a creamy, citrusy gelato experience.  If you’ve ever been tempted by the idea of homemade gelato but hesitant to tackle it from scratch, this just might be the product for you! 

Enjoy!

The Difference Between Gelato and Other Ice Creams

What is gelato anyway? I’ll admit, I’m pretty new to the world of gelato, having mostly stuck to custard-style ice creams and classic American churns. At first, it all felt a little mysterious—but here’s the gist: gelato is creamier, denser, and often a little more flavorful than regular ice cream.

The main differences are pretty simple. Gelato usually has less fat because it’s made with more milk and less cream, and it’s churned more slowly, which keeps it dense and silky. Traditional gelato makers are designed to do this slow churning, but you don’t need a fancy machine at home. A standard ice cream maker will still give you a smooth, creamy result, especially when using a ready-made starter like this one.

Gelato vs. Ice Cream: What You Need to Know

• Fat & Texture: Gelato uses more milk and less cream → lighter but still creamy.

• Churning: Gelato is churned slowly → dense, silky, and smooth.

• Serving Temp & Flavor: Served at a slightly warmer temperature → melts in your mouth and packs flavor. Less air and fat means the taste really comes through.

• Machine Tip: Traditional gelato makers are designed for slow churning, but don’t worry—you don’t need one. A regular ice cream maker works just fine, especially if you’re using a starter like this one.

Williams-Sonoma Gelato Starter (Lemon Cream) Review

Product overview

When I spotted Williams-Sonoma’s Gelato Starter in the Lemon Cream flavor, I was curious to see how easy it could make homemade gelato. You'll receive two individual packets in the container which allows you to make two separate 1 quart batches.  The starter is premixed, but you’ll still need to add heavy cream and half-and-half to complete the base. The flavor profile promises a bright, citrusy lemon balanced with creamy vanilla—perfect for a refreshing summer dessert that still feels indulgent.

I’ll admit, I’m not a gelato expert, but I do love a creamy, smooth scoop. What I immediately appreciated about this starter was the convenience: it takes the guesswork so you can focus on the fun part—churning and tasting. For anyone who wants to enjoy homemade gelato without spending hours in the kitchen, this Lemon Cream starter feels like a shortcut that doesn’t compromise on flavor or texture.

What I Liked

1. Ease of Use
   The starter is wonderfully straightforward—I hand whisked heavy cream, half-and-half, and the mix, and then put the bowl in the refrigerator to chill for for 4 hours.  Then it was ready for churning. Perfect for anyone who wants to enjoy homemade gelato without a lot of prep or guesswork.

2. Creamy Texture
   The texture was incredibly smooth and creamy, unlike a lot of homemade ice creams. I was honestly astonished at how silky it was, even after freezing. Every spoonful felt indulgent without being heavy.

3. Balanced Flavor
   The lemon flavor is very prominent, but blending it with the milk and cream softens it into a more mellow, rounded taste. It’s bright and refreshing without being sharp or overpowering—just the right balance for a summer treat.

What Could Be Better

Honestly, there’s very little I would change about this gelato starter—I absolutely loved the final result. It’s convenient, easy to use, and produces a creamy, flavorful gelato that tastes like something you’d find in a gelateria. The only thing to note is that it’s a bit of a splurge compared to making gelato from scratch, but if you value convenience and a high-quality, homemade-style gelato experience, it’s worth every penny.

Tips for Getting the Best Result

• Boost the Lemon: If you like a little extra zing, adding a touch of fresh zest can brighten things up beautifully.

• Chill Before Churning: Letting the base rest in the fridge for a few hours—or even overnight—helps the gelato achieve that perfectly smooth texture.

• Don’t Overthink the Machine: I only have a regular ice cream maker without a gelato setting, and it worked perfectly. Whether you have a dedicated gelato machine or a standard one, you’ll still get wonderfully smooth, creamy results—just follow the starter instructions and enjoy the process.

• Add a Fun Twist: This Lemon Cream base is a perfect canvas for mix-ins—fresh berries, chopped pistachios, or a crumble of shortbread cookies take it to the next level without extra fuss.  I'm definitely going to try the shortbread cookie crumbles in my next batch!

Final Thoughts

Is it worth the buy? Yes!

I really enjoyed making gelato with the Lemon Cream starter—it was creamy, flavorful, and incredibly satisfying without requiring hours in the kitchen. I love how convenient it is while still producing a high-quality, homemade-style gelato. I would definitely buy this again to try some of the other flavors Williams-Sonoma offers, like Pistachio, Stracciatella, Mixed Berry, Chocolate Hazelnut, and Cappuccino. If you’re a gelato lover—or just curious to try making it at home—this starter makes it easy, fun, and delicious.

What Items Do I Need?

• Ice cream maker (this is mine)

• Mixing bowl

• Whisk for stirring

• Liquid measuring cups

• Williams-Sonoma Lemon Cream Gelato Starter

• Ice Cream Container

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Creamy Lemon Herb Pasta Primavera – A Fresh Twist with Sonoma Gourmet’s Ricotta Sauce

This Creamy Lemon Herb Pasta Primavera combines spring veggies and bowtie pasta with Sonoma Gourmet's Lemon & Herb Ricotta Sauce for a fresh, flavorful weeknight dinner. 

Creamy Lemon Herb Pasta Primavera – A Fresh Twist with Sonoma Gourmet’s Ricotta Sauce

There’s something about spring that makes me crave color—on my plate, in my kitchen, and in my mood. The markets are brimming with bell peppers, zucchini, and sweet tomatoes, practically begging to be tossed into a light, vibrant pasta. Pasta Primavera has always been a favorite when the weather warms up and I want something quick yet nourishing, but this time, I stumbled on a little jar of magic that completely changed the game: Sonoma Gourmet’s Lemon & Herb Ricotta Pasta Sauce.

I wasn’t sure what to expect at first—a lemony pasta sauce? But one spoonful and I was hooked. It’s impossibly creamy without being heavy, bright with citrus, and balanced by fresh herbs and mellow ricotta. It felt like it was made for vegetables. I built the dish around that velvety texture and tangy freshness, sautéing mushrooms, yellow peppers, zucchini, and broccoli in olive oil until just tender. Then came the sauce, frozen peas for a pop of sweetness, and bowtie pasta to catch every creamy crevice. A few minutes later, I had a bowlful of spring sunshine, finished with juicy grape tomatoes and torn basil.

If you're looking for a way to shake up your weeknight pasta routine—or impress guests without stress—this dish is it. Sonoma Gourmet’s sauce does the heavy lifting, giving you restaurant-level flavor with barely any effort. Serve it with a side of crusty bread or a crisp white wine, and you've got a seasonal masterpiece that tastes as good as it looks.

What Ingredients do I need?

Produce

• Baby Bella mushrooms
• Yellow bell pepper
• Broccoli florets
• Zucchini
• Grape tomatoes
• Fresh basil

Frozen

• Green peas

Pasta & Sauces

• Bowtie pasta (farfalle)
• Sonoma Gourmet Lemon & Herb Ricotta Pasta Sauce

Dairy

• Unsalted butter

Oils & Vinegars

• Olive oil

Spices & Seasonings

• Salt
• Black pepper

Substitutions and Variations

Substitutions

Cooking should be flexible—here are a few easy swaps if you're missing an ingredient or want to change things up:

• Pasta:  No bowties? Use penne, rotini, or any short pasta that holds sauce well.

• Vegetables:  Swap in green beans, snap peas, or spinach for any of the veggies listed. Cauliflower also works well in place of broccoli.

• Frozen peas:  Canned peas work in a pinch—just rinse and add them at the end to avoid overcooking.

• Fresh basil:  Use fresh parsley or a sprinkle of dried Italian seasoning if basil isn’t available.

Variations

This recipe is wonderfully versatile—here are a few fun ways to make it your own:

• Add Protein:  Toss in grilled chicken, sautéed shrimp, or sliced Italian sausage for a heartier meal.

• Make it Spicy:  Add a pinch of red pepper flakes or a drizzle of chili oil for a gentle kick.

• Use What’s in Season:  Swap in roasted butternut squash, asparagus, or even cherry tomatoes cooked into the sauce if that’s what you’ve got.

• Try a Different Pasta:  Use whole wheat pasta for added fiber, or go gluten-free with your favorite alternative pasta variety.

Kitchen Tips and Notes

• Reserve your pasta water:  Don’t forget to save a little of the starchy pasta water before draining—it helps loosen the sauce and makes everything cling beautifully to the noodles.

• Don’t overcook the veggies:  For the best texture and color, sauté the vegetables just until crisp-tender. They’ll soften slightly more when combined with the warm sauce.

• Layer your seasoning:  Lightly season the veggies as they cook, then taste and adjust again once everything is combined. A little salt at each step builds better flavor.

• Chop evenly:  Try to keep your veggie pieces around the same size so they cook evenly and look great in the finished dish.

• Serve immediately:  This pasta is best served fresh, when the sauce is hot and silky. Leftovers are still tasty but may need a splash of water or broth to revive the sauce.

• Storage and Reheating Tips:  Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so it may thicken a bit.  To reheat, place a portion in a skillet or saucepan over medium-low heat. Add a splash of water, broth, or even a bit of milk to loosen the sauce, and stir gently until heated through. You can also microwave it in short intervals, stirring in between and adding a splash of liquid to keep the texture creamy.  Avoid freezing this dish, as the creamy sauce may separate and the vegetables can become mushy when thawed.

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💬 Let’s Chat!

Did you make this Creamy Lemon Herb Pasta Primavera? I’d love to hear how it turned out for you! Did you stick with the recipe or add your own twist?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!

Quick and easy Kung Pao Chicken made with Kevin’s bold, spicy sauce, crisp veggies, and crunchy cashews—ready in under 30 minutes for a better-than-takeout weeknight dinner. 

Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!

Kung Pao Chicken has always been a favorite for something bold, spicy, and satisfyingly saucy. But with a busy week ahead, I was curious—could a store-bought sauce ever rival a homemade version?  That’s when I grabbed Kevin’s Natural Foods Kung Pao Sauce—a gluten-free, paleo-friendly option that promised authentic flavor in minutes.

Kevin’s Kung Pao Sauce – Worth the Hype?

I’ll admit, I was skeptical—Kung Pao is one of those dishes where the sauce makes the meal, and I wasn’t sure a bottled version could deliver. But Kevin’s Kung Pao Sauce completely surprised me. The flavor is bold and spicy, hitting all the right notes of a good homemade version—savory, slightly sweet, and packing just enough heat. The texture starts off thin and glossy straight out of the pouch but thickens beautifully when heated in the pan, clinging to the chicken and veggies like it’s supposed to. What really impressed me, though, were the ingredients: it’s paleo-friendly, gluten-free, and contains no refined sugar—just clean, natural goodness. From a convenience standpoint, it’s a total win. I saved a ton of time without sacrificing flavor, and for busy weeknights, that’s gold. I found it on Amazon in a pack of three, and honestly, it’s well worth the price. Final verdict? Absolutely worth it—and now I’m eyeing the rest of Kevin’s sauce lineup for my next shortcut dinner.

My version of Kung Pao Chicken is loaded with crisp-tender veggies, golden chicken, and crunchy cashews—all in under 30 minutes. It’s saucy, spicy, and satisfying without being heavy, and the mix of textures makes every bite a little different (in the best way).  This is the easy, flavor-packed weeknight dinner that everyone needs.

Enjoy!

 

What Ingredients do I need?

🛒 Basic Shopping List

Produce

• Broccoli florets
• Green beans
• Carrots
• Sugar snap peas
• Water chestnuts
• Onion
• Celery

Meat & Seafood

• Boneless, skinless chicken breasts

Pantry

• Cashews
• Cornstarch
• White rice (or cauliflower rice, optional)

Sauces & Condiments

• Kevin’s Kung Pao Sauce

Oils & Cooking Essentials

• Canola oil (or other neutral oil)

Substitutions and Variations

Substitutions

One of the best things about stir-fry recipes like this is how flexible they are. Whether you’re working with what’s in your fridge or adjusting for dietary needs, here are some easy swaps that still deliver great results:

• Chicken:  Swap with: Boneless skinless chicken thighs (for extra juiciness), shrimp, tofu

• Vegetables:  Swap with: Bell peppers, zucchini, mushrooms, snow peas, or baby corn or use frozen veggies: Just thaw and pat dry before stir-frying to avoid excess moisture

• Cashews:  Swap with: Peanuts (for a more traditional version), sliced almonds, or sunflower seeds

• Rice:  Swap with: Brown rice, cauliflower rice (for low carb), or noodles like rice noodles or soba

Variations

Want to change the vibe of your Kung Pao Chicken? These simple variations let you keep the bold flavor while tailoring the dish to your taste, mood, or what’s in your fridge:

• Sweet & Spicy: Stir in a teaspoon of honey or a splash of pineapple juice for a touch of sweetness

• Noodle Bowl Style: Serve over lo mein or rice noodles instead of rice for a slurpable twist

• Lettuce Wraps: Spoon the saucy chicken mixture into butter lettuce cups for a lighter, low-carb version

• Kung Pao Shrimp: Swap the chicken for shrimp and reduce cook time slightly for a seafood spin

• Extra Veggie Power: Add baby spinach, bok choy, or shredded cabbage at the end to bulk it up with greens

• Meal Prep Friendly: Divide into containers with rice and a side of edamame for ready-to-go lunches all week

Kitchen Tips and Notes

A few quick tips to make this recipe even easier and more delicious:

• Pre-chop everything before you start cooking—this stir-fry moves fast once the heat is on

• Toss chicken in cornstarch just before cooking to keep it crisp, not gummy

• Use a hot pan for the best veggie texture and chicken sear—don’t overcrowd the skillet

• Want extra sauce? Add a splash of water or chicken broth to stretch the pouch without diluting flavor

• Toast the cashews briefly in the pan for deeper, nuttier flavor

• Microwave shortcut: Steam heartier veggies (like broccoli or green beans) for 1–2 minutes before stir-frying to speed things up

• Leftovers reheat well in a skillet with a splash of water or broth to loosen the sauce

• Double the batch: This recipe easily scales up if you're feeding a crowd or want leftovers for lunch

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Let’s Chat! 🍽️

Have you tried this quick and bold Kung Pao Chicken with Kevin’s sauce? Did you mix up the veggies, turn it into lettuce wraps, or add your own spicy twist? I’d love to hear how you made it your own!

👇 Drop a comment below and let me know:

• Your favorite add-ins or swaps
• How it compared to takeout
• If you’ve tried other Kevin’s sauces and what you thought!

📸 Made it? Tag me!

If you snap a pic of your dish, tag me on Instagram @SliceofSouthern and use the hashtag #MyKungPaoTwist so I can see your delicious creation!

Until next time, happy cooking and keep those weeknights delicious!

    RECIPE IS DOWN BELOW👇