Ingredients

Biscuits:

2 cups all-purpose flour

1 tbsp granulated sugar

1 tablespoon baking powder

2 teaspoons garlic powder

¾ teaspoons salt

1 cup buttermilk

½ cup unsalted butter , melted

2 cups shredded cheddar cheese

Garlic Butter Topping:

3 tablespoons unsalted butter , melted

1/2 teaspoon garlic powder

1 tablespoon fresh chopped parsley, optional

Instructions

1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
2. In a large mixing bowl, combine the ingredients in the “Biscuits” section of the ingredients list (minus the butter, cheese and buttermilk).
3. Whisk together the melted ½ cup unsalted butter, and 1 cup buttermilk. In a bowl or large measuring cup.
4. Combine the buttermilk mixture with the flour mixture and stir until fully incorporated. It will make a thick dough. Fold in 2 cups shredded cheddar cheese.
5. Measure out each biscuit using a greased ¼ cup measuring cup and place them on the prepared baking sheet, leaving at least 2 inches between all of them.
6. Bake for 10-12 minutes, until the tops of the biscuits are a light golden brown.
7. Combine the ingredients in the “Garlic butter topping” section of the ingredients list and brush onto each biscuit while they are still hot.

Makes: 12

Ingredients

Biscuit:
2 cups gluten-free all-purpose flour*

1/2 teaspoon xanthan gum leave out if your flour already contains it

1 tablespoon gluten-free baking powder

1 tsp salt

2 tbsp granulated sugar

1 cup buttermilk, if dairy-free use almond, cashew, or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold

6 tbsp unsalted butter if dairy-free use shortening, Smart Balance or Earth Balance butter

1 egg room temperature if egg-free use Bob’s Red Mill Egg Replacer

1 tablespoon gluten-free all-purpose flour*

1/4 cup brown sugar, packed

1 tbsp ground cinnamon

Glaze:
1 cup powdered sugar

1 tsp pure vanilla extract

2 tsp milk, dairy-free use almond, cashew, or coconut milk.

Instructions

1. Preheat oven to 450° F.
2. Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
3. In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
4. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
5. Add in the buttermilk and the whisked egg and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. Please do not roll out the dough!
6. Add one tablespoon of flour to a large piece of parchment paper
7. Place the dough on top of the floured parchment paper.
8. With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
9. In a small bowl add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon sugar mixture all over the top of the dough round.
10. Gently fold dough over on itself. Sprinkle another 2 tablespoons of the cinnamon sugar mixture over the dough.  You do this by folding the dough in half on top of itself.
11. Gently fold dough over on itself again. (you will have folded the dough 2 times by now) With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Sprinkle the rest of the cinnamon and sugar mixture over the dough round.
12. Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well.
13. Reform the dough scraps into a dough round. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
14. Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
15. In a small bowl stir together the glaze ingredients until smooth.  Spread the glaze over the cinnamon biscuits. Serve warm and enjoy!
16. The biscuits can be stored in an airtight container. They are best enjoyed warm.

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour. The biscuits made with Bob’s Red Mill and Great Value Brand were not as fluffy and the dough was wetter with the Bob’s Red Mill.
• For dairy-free option: use shortening and almond, cashew or coconut milk.
• For egg-free use Bob’s Red Mill Egg Replacer
• If Vegan use egg replacer, shortening/Smart Balance butter, and dairy-free milk.
• Pro Tip:If you do not have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
• The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing worse than a flat, tough biscuit! Please do not roll out the dough.
• I have the K&S Artisan Complete Pastry Cutter Set
• Mama says, “Check all of your labels!”

Makes 4-5 dozen

Ingredients

5 cups flour

1/2 cup sugar

3 tsp baking soda

1 tsp salt

1 cup shortening

1 pkg dry yeast (2 1/4 tsp)

2 tbsp warm water

2 cups buttermilk*

Instructions

1. Preheat oven to 400°F. Sift together dry ingredients. Stir in shortening. Dissolve yeast in water. Add with buttermilk to flour mixture and mix well. Turn out onto floured surface. Roll about 1/4″ thick. Cut. Bake for 15 minutes.

*For dairy-free alternative, substitute 2 cups coconut milk and 1 tbsp lemon juice or white vinegar. Stir and let stand 5 minutes before using.

Prep Time: 10 min | Bake: 45 min. | Yield: 1 loaf (12 slices)

Ingredients

1/2 cup butter, softened

1 cup sugar

2 eggs

2 tbsp lemon juice (or orange juice)

1 tbsp grated lemon peel (or orange marmalade)

1 1/2 cups all-purpose flour1 tsp baking powder

1/8 tsp salt

1/2 cup 2% milk

Glaze:

1/2 cup confectioners’ sugar

2 tbsp lemon juice (or orange juice)

Instructions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased 8×4″ loaf pan. Bake at 350°F for 45 minutes or until a toothpick inserted near the center comes out clean.
3. Combine glaze ingredients. remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm.

Ingredients

4 tbsp butter

2 cups milk

1/2 cup water

1/4 cup honey

1 1/2 cup oats

4 1/2 tsp yeast

1 tbsp salt

6 cups bread flour (1.5 cups sprouted flour and 4 1/2 bread flour)

Instructions

1. In a small saucepan over low heat, melt butter in milk and water, then stir in honey. When lukewarm and melted, pour into mixer with oats. Add yeast and stir. Leave for five minutes to allow yeast to proof. Add salt and stir Now mix in bread flour — one cup at a time. Turn out the dough onto floured surface and knead until smooth. Place in oiled bowl and cover with a towel to rise for 45 minutes. Punch down dough, then divide in half. Pat or roll each half into a loaf and place in greased bread pans. Cover with towel and let rise 45 minutes while oven preheats to 350°F. Bake for 40-45 minutes until golden brown. Let cool in pans 15 minutes before turning out.

Makes 8 large muffins

Ingredients

Dry:

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

Wet:

12 drops pure lemon oil

2 tbsp maple syrup or honey

2 eggs or ¼ cup flax eggs

1¼ cup plain yogurt

½ stick melted butter or ½ cup coconut oil

1 tbsp grated lemon zest (peel from 1 lemon)

¼ cup sugar

For the drizzle:

⅓ cup lemon juice, from 1 fresh lemon

6 drops organic pure lemon oil

⅓ cup sugar crystals

3 tbsp water

Instructions

1. Preheat oven to 375°F. Coat muffin pans with spray oil or line with muffin cups.
2. In a small bowl, combine and stir all dry ingredients. In a separate larger bowl, mix all wet ingredients (including lemon zest and lemon essential oil). Fold the dry ingredients into the wet ingredients and mix. Fill muffin cups about two-thirds full. Bake at 375°F for 25 minutes or until center is cooked.
3. While the muffins are baking, make the lemon drizzle. In a small saucepan, combine all ingredients and heat to boiling. Allow the mixture to boil for one minute, then set aside.
4. When the muffins are done, remove them from the oven and place on a serving dish. Prick each muffin top with a fork several times. Drizzle about two teaspoons of syrup over top of each muffin, allowing the syrup to soak into the middle of the muffin through the fork holes. Pour the remaining syrup over the muffins.
5. If you didn’t succumb to the temptation to eat all the muffins at once, store them in a sealed container in the refrigerator. They also freeze well!

Makes 1 dozen

Ingredients

1 1/4 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 cup sugar (or more)

1/8 tsp soda

3 tbsp shortening

1/2 cup or so mashed sweet potato

2 tbsp butter

1/4 cup buttermilk

Instructions

1. Sift dry ingredients, cut in shortening.
2. Mix in food processor sweet potatoes, butter and buttermilk. Add to dry ingredients — Roll out and cut.

Prep Time: 10 mins | Total Time: 10 mins

Ingredients

9 cups all-purpose flour

1 cup nonfat dry milk powder

5 tbsp baking powder

1/4 cup white sugar

1 tbsp salt

1 cup vegetable shortening

Instructions

1. Whisk flour, dry milk powder, baking powder, sugar and salt in a large bowl until thoroughly combined. Cut hortening in to dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.

Ingredients

3/4 cup (195g) milk, warmed

1/2 cup (118g) water, warmed

2 tbsp sugar

2 tbsp butter, melted

1 tbsp olive oil

1 1/2 tsp dry active yeast

4 cups (480g) Jovial all-purpose Einkorn flour, plus more for dusting

1 1/4 tsp sea salt

Instructions

1. In a large bowl combine the milk, water, sugar, butter, oil and yeast.
2. Add flour and sprinkle the salt on top.
3. Mix until the flour is absorbed by the liquid. The dough will be very wet and very sticky, but do not add flour. Cover the bowl with plastic wrap and let rise for 45 minutes.
4. Dust your work surface and the dough with a few tbsp flour. Shape the loaf and place in buttered 8 1/2″ x 4 1/2″ loaf pan. Cover the pan with buttered plastic wrap and let rise for 30 minutes.
5. Preheat the oven to 400°F. Remove the plastic wrap and place the loaf in the oven. Reduce the oven temperature to 375°F and bake for 40 minutes until browned on top.
6. Allow the loaf to cool in the pan for 15 minutes then place the loaf on a cooling rack to cool completely before slicing.

Notes

If you cannot eat dairy, you can easily exchange a grain beverage like rice milk for the milk and vegetable spread or oil for the butter and the results will be pretty close.

Makes 1 large pizza crust or 8 calzone shells

Ingredients

2 1/2 cups flour

1 cup hot water (120-130°)

1 tbsp sugar

2 tbsp oil

1 tbsp yeast

1/2 tsp salt

Instructions

1. Mix flour, sugar, yeast and salt. Add in water and oil. Mix well. Knead 5 minutes. Roll out to fit pizza pan. Bake at 400°F for 10-12 minutes.