Prep time: 15 mins | Cook time: 12 minutes | Total time: 27 mins | Makes: 6 biscuits

Ingredients

1/2 cup vegan butter, unsalted cut into tbsp size pieces +more for brushing

1 tbsp apple cider vinegar

1 cup (scant) unsweetened almond milk

2 1/2 cups flour

1 tbsp sugar

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Instructions

1. Place the vegan butter inside of a bowl and put into the freezer.
2. Make vegan buttermilk by placing the apple cider vinegar into a 1 cup measuring cup and filling the rest of the measuring cup with the unsweetened almond milk. Set aside for 10 minutes.
3. Preheat oven to 450 degrees. In a large bowl, whisk together the 5 dry ingredients.
4. Take the butter out of the freezer and add it into the bowl. Using a pastry cutter, fork or hands, combine until a sand like texture.
5. Add buttermilk mixture and stir together just until combined. Don’t over mix. Dough will be sticky.
6. Sprinkle flour onto a surface and roll the dough out.
7. Sprinkle a touch more flour onto the top and roll the dough out until it’s no longer sticky. DO NOT overwork the dough.
8. Push dough out into a disc shape that is 1 inch high. Use a biscuit cutter to cut out biscuits. Then, place on a parchment lined baking sheet.
9. Gently form the dough back out into a disc and and cut out the remaining biscuits. You will get 6-7 biscuits and may have a small leftover one.
10. Bake for 10-15 minutes or until lightly golden brown.
11. Brush the tops with vegan butter.
12. Serve immediately or let cool and store in an airtight container.

Prep time: 24 hrs | Cook time: 30 mins | Total time: 24 hrs 30 mins | Serves: 12

Ingredients

1 2/3 cup(s) water, room temperature

1/2 cup(s) vegetable oil

2 large egg yolks

1 tbsp dry active yeast

5 cup(s) all purpose flour, plus more for dusting flour and surface

1/2 cup(s) dry milk powder

4 tsp kosher salt

2 tbsp sugar

Instructions

1. In a stand mixer with dough hook attachment, add water, oil, egg yolks, and yeast. Whisk together with a fork to combine.
2. Add flour, milk powder, salt, and sugar and set mixer to medium-low speed. Use a spatula to scrape down sides and keep flour incorporated while kneading for 12
3. minutes.
4. Remove dough to a heavily floured surface and fold a few times to form a ball (use enough flour to keep dough from sticking).
5. Place dough into a large well oiled bowl and brush a little oil over top of dough. Cover with plastic wrap, set aside in a warm place and allow to rise until doubled in size.
6. Once dough has risen, punch down then cut and roll dough into 4 ounce dough balls. Place on a well oiled baking sheet.
7. Spray each dough ball with a little non-stick spray and sprinkle sesame seeds over each. Cover with plastic wrap and refrigerate for 24 hours to cold proof.
8. Remove from fridge and allow to rest 45 minutes. Meanwhile preheat oven to 375°F. Bake 25 to 30 minutes or until buns are golden brown and puffed up. Remove from oven and allow to cool before using.
9. Note: For best results let dough sit covered in bowl refrigerated for 24 hours or overnight to allow for a slower rise and fermentation. Finish recipe as specified.

Yield: 12

Ingredients

2 cups flour (250 grams)

1 tablespoon sugar, optional

1 tablespoon baking powder

1 teaspoon salt

2/3 cup water or dairy free milk (175 milliliters)

1/3 cup oil (80 milliliters)

Instructions

1. Whisk flour, sugar (if desired), baking powder, and salt together in a medium size bowl.
2. Add oil. Mix with a fork until crumbly.
3. Add water or dairy free milk. Mix until combined into a very wet dough. If it is too wet to come together into a dough, add more flour a little at a time until it does.
4. Preheat oven to 425°F or 218°C.
5. Move dough to a well floured surface. Pat the surface with flour.
6. Flour your hands well and knead the dough give times by pushing the dough away from you and folding it over itself.
7. Use your hands, flatten the dough to 1-inch thick.
8. Cut out biscuits as close together as possible using a biscuit cutter or the rim of a cup. Reshape the dough and cut again. Repeat until there is no dough left.
9. Place biscuits on a parchment paper lined cookie sheet less than half an inch apart. Bake for 12 to 15 minutes or until tops are beginning to lightly golden brown. Remove and serve warm.

Yield: 2 dozen

Ingredients

Instructions

Prep Time: 35 mins + Rising | Bake Time: 25 mins | Yield: 1 dozen

Ingredients:

2 1/2-3 cups all-purpose flour

2 tbsp sugar

1 pkg. (1/4 oz.) active dry yeast

1 cup sour cream

1/4 cup water

3 tsp butter, divided

1 egg

Instructions:

1. In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 tbsp butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour, beat 2 minutes longer. Stir enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. turn onto a lightly floured surface; divided into 12 pieces. shape each into a ball. Place in a greased 9×13″ baking pan. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375°F for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

Yield: 8 scones and about 1/2 cup butter

Ingredients:

2 tbsp dried cranberries

1/2 cup boiling water

1/2 cup butter, softened

3 tbsp confectioners’ sugar

Dough

2 1/4 cups all-purpose flour

1/4 cup packed brown sugar

2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

1/4 tsp baking soda

1/2 cup cold butter

1 egg

1/2 cup canned pumpkin

1/3 cup milk

2 tbsp chopped pecans, optional

Instructions:

1. Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add confectioners’ sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
2. In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired.
3. Turn dough onto a floured surface; knead 10 times. Pat into an 8″ circle. Cut into 8 wedges; separate wedges and place on a greased baking sheet.
4. Bake at 400°F for 12-15 minutes or until golden brown. Serve warm with berry butter.

Prep Time: 20 mins | Bake: 15 mins | Yield: 1 dozen

Ingredients:

2 ups all-purpose flour

4 1/2 tsp sugar

1 tbsp onion powder

1 tbsp snipped fresh dill or 1 tsp dill weed

2 tsp caraway seeds

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

1/2 tsp coarsely ground pepper

6 tbsp cold butter

1 egg yolk

3/4 cup sour cream

1/2 cup ricotta cheese

4 tsp heavy whipping cream

Additional caraway seeds, optional

Instructions:

1. In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
2. Pat into two 6″ circles. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400°F for 15-18 minutes or until golden brown. Serve warm.

Prep Time: 2 hrs + chilling | Bake: 20 mins + cooling | Yield: 4 rolls (15 slices each)

Ingredients:

1 1/2 cups plus 1/3 cup sugar, divided

1 can (12 oz.) evaporated milk, divided

6 cups ground walnuts (1 1/2 lbs.)

1 1/2 tsp honey

3 eggs, separated

2 pkg. (1/4 oz. each) active dry yeast

3/4 cup warm water

4-4 1/2 cups all-purpose flour

1 tsp salt

1/2 cup cold butter

3-4 tbsp milk, divided

1-2 cups confectioners’ sugar, optional

Instructions:

1. In a small saucepan, cook and stir 1 1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small. bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate for at least 2 hours.
2. For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15×11″ rectangle. Spread walnut filling to within 1/2″ of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Brush 2 tbsp milk over the tops and sides of rolls. Bake at 350°F for 20-25 minutes or until golden brown. Cool on wire racks.
6. Combine confectioners’ sugar and remaining milk; drizzle over rolls.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Makes: 12 muffins

Ingredients:

1/4 cup coconut oil, or sub olive or vegetable oil

1 cup unsweetened almond milk, or any other plant based milk

1 tbsp apple cider vinegar (ensure gluten-free if necessary)

12 tbsp maple syrup (or sub any other sweetener)

1 tsp vanilla extract

pinch salt

1 1/4 cup ground almonds, (almond meal)

1 1/4 cup gluten-free flour blend, (or sub plain flour if not gluten-free)

2 heaped tsp baking powder (ensure gluten-free if necessary)

1/4 tsp baking soda

1/2 cup cocoa powder

1.8 oz. (50g) dark chocolate chips (ensure vegan/gluten-free if necessary)

Instructions:

1. Preheat oven to 350°F.
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water (skip this step if using any other oil).
3. Once melted, add the milk to the sam bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
4. Sift in the flour, baking powder, baking soda, and cocoa powder.
5. Mix well, adding a tiny splash more milk if its looking too dry.
6. Stir in the chocolate chips.
7. Transfer mixture between muffin cases in a muffin tin.
8. Bake in the oven for around 20 mins, until risen and a skewer inserted into the center comes out clean.
9. Best when fresh, but keep well cover in the fridge for up to a few days.