Immaculate Baking, Chocolate Chunk Cookie Dough, Gluten Free, 12 Cookies
From the manufacturer
We love connecting baking and folk art – both celebrate creativity, bring people together, and are full of tradition and soul. Because of that, we turn our packages into galleries and promise to use only wholesome ingredients for goodies you can feel great about!
The Immaculate Story
Scott Blackwell always knew his sweet tooth would take him places.
It’s 1993, just another autumn night in Flat Rock, South Carolina. The tiny garage tucked away behind the little brick house would have easily gone unnoticed if it weren’t for that beckoning fragrance. Tendrils of rich chocolate sweetness and vanilla perfume seep through the garage door, enveloping passersby in warm embraces. Scott Blackwell, entrepreneur, baker, dreamer, is hard at work, baking up a storm, baking with carefully selected ingredients, and baking his heart out.
Delicious. Wholesome. Simple.
That was the beginning of Immaculate Baking. Sure, a lot has changed since our start-up days. For one, we don’t make Immaculate goodies in garages anymore. But what has not changed is our passion for baking, the same uncompromising standards when it comes to what goes into our goodies, and the same dream of inspiring more creative souls to bake their hearts out!
Our Non-GMO Commitment
We’re so excited that all of our goodies have been enrolled in The Non-GMO Project, and over half of them are verified. We consider making non-GMO-formulated goodies our most important Soul-cial Responsibility! Please visit our website for more information on our non-GMO commitments!
Classic Monkey Bread
Use our Flaky Biscuits to whip up this classic monkey bread that’s a sure hit for a breakfast.
What You'll Need:
2 cans Immaculate Baking Co. refrigerated Flaky Biscuits.
1/2 cup granulated sugar.
1 teaspoon ground cinnamon.
3/4 cup packed light brown sugar.
1/2 cup butter, melted.
Directions:
Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening or cooking spray. In large resealable food-storage plastic bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake biscuit pieces in bag to coat, and arrange biscuit pieces in pan. Discard any remaining sugar mixture.
In small bowl, mix brown sugar and melted butter; pour over biscuit pieces.
Bake 40 to 45 minutes or until dark golden brown and no longer doughy in center. Cool in pan 10 minutes; run metal spatula around edge of pan, and turn upside down onto serving plate. Serve warm.
- Prep Time: 15 min
- Total Time: 1 hr, 10 min
- Serves 12
- If desired, layer in 1/2 cup raisins or walnuts among your biscuit pieces before baking.
