Serves: 10 | Cook time: 45 min | Prep time: 15 min

Ingredients

2 egg

2 cup milk (or nut-based, milk alternative)

1 cup pure maple syrup (or brown sugar or half cup of each)

2 tsp salt

2 tsp baking powder

1 tbsp vanilla extract

1/3 cup coconut oil, melted

6 cups quick oats

2 apples, dice into 1/2″ pieces

1/2 cup pecans, chopped (optional)

Instructions

1. Heat oven to 350*F.
2. In a medium sized bowl, beat the eggs with a fork until combined.
3. Add all remaining ingredients. Stir to combine.
4. Pour oatmeal batter into a greased 9×13″ baking dish. If you would like to, place a few slices of apple onto the oatmeal before you place it in the oven.
5. Bake for 40-45 minutes.

This bake is great if made ahead for breakfast all week! Just warm and add milk!

Prep Time: 10 mins | Cook Time: 4 hours | Total Time: 4 hrs 10 mins

Ingredients

3 tablespoons butter

6 cups whole or 2% milk (no skim milk – it’s too watery)

2 cups Minute® White Rice, uncooked

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 teaspoon vanilla extract

2 Tablespoons brown sugar

Instructions

1. Grease the inside of a 4-quart slow cooker with butter. Be sure to get the sides too. Set aside the remaining butter for use again in just a minute.
   
2. Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot. Give it a gentle stir.
   
3. Then dot the top with the remaining butter.
   
4. Cover and cook on low for about 3-4 hours (stirring occasionally while cooking.)
   
5. When the rice is tender, it is ready.
   
6. Stir well, then top with a sprinkling of cinnamon.

Prep / Total Time: 15 mins | Yield: 6 servings

Ingredients

4 large eggs, lightly beaten

1 cup 2% milk

2 tbsp sugar

2 tsp vanilla extract

1/8 tsp salt

12 slices day-old sandwich bread

Optional toppings: butter, maple syrup, fresh berries and confectioner’s sugar

Instructions

1. In a shallow dish, whisk together the first five ingredients. Preheat a greased griddle. over medium heat (300°F).
2. Dip bread in egg mixture, allowing to soak thirty seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Prep Time: 10 mins | Bake: 14-18 mins | Total: 24 mins | Yield: 8 medium (2 1/2″) biscuits

Ingredients

8 tbsp (113g) unsalted butter, cold, cut into pats

2 cups (240g) King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix

2 large eggs

1/3 cup (74g) milk, cold

Instructions

1. Preheat the oven to 400°F, with a rack in the center
2. Work the cold butter into the baking ix, leaving some butter in small, visible pieces.
3. Whisk the eggs and milk together
4. Stir the wet ingredients in to the dry mixture.
5. Lightly dust your work surface with baking mix and turn the dough out onto it.
6. Fold the dough over on itself four times, then gently flatten it to about 3/4″ thick. Brush any surplus baking mix off the top of the dough. Cut with a 2 1/2″ round cutter dipped in baking mix.
7. Stack the scraps together, gently pat down to 3/4″ thick, then cut additional biscuits.
8. Set the biscuits 2″ apart on an un-greased or parchment-lined baking pan. Brush with milk or melted butter, if desired; this will help the biscuits brown.
9. Bake the biscuits for 14-18 minutes, until they’re golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving; they’re best enjoyed slightly warm.

Tips

For higher rising biscuits, cut straight down , with a floured cutter; don’t twist cutter.

Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.

To make sweeter biscuits for shortcake: Whisk 2 tbsp of sugar into the baking mix and butter; and add 2 tsp vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.

Be aware: some of your baking ingredients might be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Serves 8-10 | Prep Time: Overnight

Ingredients

1 loaf bread

1 (8oz.) pkg cream cheese, softened

8 eggs

1 1/2 cups milk

2/3 cups half and half

1/2 cups maple syrup

1/2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

Instructions

1. Cut loaf of bread into cubes and place in a lightly greased 9×13″ pan.
2. In a large bowl, beat cream cheese. at medium speed until smooth. Add eggs, one at a time, beating well after each addition. Add milk, half and half, maple syrup and vanilla and mix well. Pour evenly over bread cubes, cover with foil, and refrigerate overnight.
3. Following morning: Remove pan from fridge and let sit out for half an hour, while preheating oven to 375°F. After half hour is up, bake casserole for 35 mins (removing foil first). Enjoy hot with maple syrup! 🙂

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Course: Appetizer, Breakfast | Cuisine: American | Makes: 24 sausage balls | Calories: 176kcal

Ingredients

1 pound sharp cheddar cheese, shredded

1 pound ground pork sausage

2 cups biscuit baking mix

1 tbsp freeze dried chives (optional)

1/4 cup milk (if needed)

Directions

1. Preheat your oven to 350°F.
2. In a large bowl, combine the ground sausage, biscuit baking mix and shredded cheese.
3. Form into 24 golf-ball-sized balls and place on baking sheets.
4. Bake in the preheated oven for 20-25 minutes, until golden brown and the sausage is cooked through entirely.
5. Remove and serve hot!

Notes

Don’t use bagged shredded cheese in these. You need the moisture that comes from freshly grated block cheese. The cheese shreds in the bag are dry and you will end up with a dry product.

You can definitely change up the type of cheese to whatever flavor you prefer, but a sharp old cheddar is delicious!

If the batter seems dry, add in a 1/4 cup milk.

If your sausage isn’t that greasy, you also might have to add in milk.

Add in some spices like cayenne if you want – I LOVED mine with the chives! I would use fresh minced green onion in my next batch for sure. These are very easy to customize.

Prep Time: 15 min. | Total Time: 31 min. | Makes 8 servings (2 crescents each)

Ingredients

12 oz. Maple breakfast sausage links (14 links), casings removed

1 (8-oz.) package cream cheese, softened

1/4 tsp crushed red pepper

2 cans (8-oz. each) refrigerated crescent dinner rolls

Directions

1. Heat oven to 375°F.
2. Crumble sausage links into bit-size pieces; place in a large skillet. Cook over medium heat 5 minutes, or until done, stirring frequently.
3. Add sausage to cream cheese and crushed pepper in medium bowl; mix well.
4. Separate each can of dough into 8 triangles. Spoon cream cheese mixture evenly onto short sides of dough triangles, adding about 2 tbsp cream cheese mixture to each triangle. Place, point side down, on baking sheet.
5. Bake 14-16 mins, or until golden brown.

Servings: 12 | Active Time: 50 mins | Cool time: 45 mins | Bake time: 40 mins | Total Time: 2hrs 15mins

Ingredients

Sausage Gravy:

1 pound hot ground pork sausage

1/2 cup chopped sweet onion

1/4 cup red bell pepper

1/4 cup butter

1/3 cup all-purpose flour

3 cups whole milk

3/4 tsp kosher salt

Cheddar-Cornmeal Biscuits:

1 3/4 cups self-raising soft-wheat flour, plus more for work surface

1/4 cup plain yellow cornmeal

1/2 cup cold butter, cut into 1/2-inch cubes

3 ounces sharp cheddar cheese, shredded (about 3/4 cup)

4 tbsp chopped fresh chives, divided

1 cup heavy whipping cream

1 tbsp butter, melted

Instructions

1. 1. Prepare the Gravy: Coat a 13-x19-inch baking dish with cooking spray; set aside. Cook sausage, onion and bell pepper in a large skillet over medium, stirring often, until sausage is crumbled and browned and vegetables are tender, 10-12 minutes. Transfer mixture to a plate lined with paper towels to drain. Wipe skillet clean.
   2. Add butter to cleaned skillet; cook over low, whisking often, until melted. Whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Increase heat to medium. Cook, whisking occasionally, until thick and bubbly, 8-10 minutes. Stir in sausage mixture and salt; remove from heat. Spoon into prepared baking dish. Cool completely, about 45 minutes.
   3. Meanwhile, prepare the biscuits. Whisk together self-rising flour and cornmeal in a large bowl. Add butter cubes; cut into flour mixture using a pastry blender or 2 forks until mixture is crumbly and resembles small peas. Stir in cheese and 2 tablespoons of the chives. Stir in cream until ingredients are just moistened. Turn dough out onto a floured work surface, and lightly knead until dough comes together, 3-4 times. Pat dough into an 8-6-inch rectangle. Cut into 12 (2-inch) square, and cut each in half diagonally. Cover; chill until ready to use. Arrange biscuits spaced 1/4 -1/2 inch apart on top of cooled gravy.
   4. Preheat oven to 350°F. Bake until casserole is bubbly and biscuits are golden brown, about 40-45 minutes. Remove from oven. Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives. Serve hot.

Tips

To Freeze: After Step 3, wrap freezer-safe baking dish tightly with 2 layers of aluminum foil. Freeze at least 4 hours or up to 2 months. When ready to serve, transfer casserole to the refrigerator; thaw completely, about 24 hours. Unwrap dish; bake as directed in Step 4.

Shortcut Biscuits: Follow Steps 1 and 2 as directed. Arrange 12 frozen (unthawed) buttermilk home-style biscuits (from 1 [25-oz.] pkg.) spaced 1/4 to 1/2 inch apart on top of cooled sausage gravy. Brush tops of biscuits with 1 tbsp melted butter; sprinkle with 3 oz. shredded sharp cheddar cheese (about 3/4 cup) and 2 tbsp chopped fresh chives. Bake as directed in Step 4. To freeze, follow freezing and thawing instruction above, and then bake as directed.

Course: Breakfast | Serves: 6-8

Ingredients

1 cup cold buttermilk*

9 Tbsp (113 g) butter, divided

2 cups** all-purpose flour, plus more for counter

1 Tbsp sugar

1/2 tsp baking soda

2 tsp baking powder

3/4 tsp table salt

Red Lobster Variation:

+1/2 cup cheese

+Sub Garlic salt for regular

Instructions

1. 1. Adjust oven rack to middle position and heat oven to 400° F. Line a sheer pan with parchment paper or spray a sheet pan with cooking spray.
   2. Measure 1 cup of buttermilk and place cup in the freezer while prepping the other ingredients (you want it to be in the freezer about 10 minutes).
   3. Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 30 seconds. If not completely melted, return to the microwave for 10 second intervals until melted, then set aside to cool a bit while prepping other ingredients.
   4. Whisk flour, baking powder, baking soda, sugar and salt in a large bowl.
   5. After buttermilk has been chilled in the freezer for 10 minutes, combine it with 8 tablespoons of the melted butter. (Reserve the last tablespoon for brushing the baked biscuits.) Stir with a fork until butter forms small clumps or globules.
   6. Add buttermilk mixture to the dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from the sides of the bowl. Dough should be stiff and not super wet. If dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until dough is fairly stiff.
   7. Generously flour a work surface. Dump biscuit dough onto prepared work surface, and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour and then pat into a 6-inch square. It should be 1 1/2-2 inches in height. Cut four biscuits with a 2 1/2-inch biscuit cutter. Place biscuits on prepared sheet pan. Knead scraps a few times until they hold together, then pat into a small rectangle and cut 2 more biscuits. Transfer last two biscuits to sheet pan, spacing about 1 1/2 inches apart. (see notes for an even easier cutting technique****).
   8. Place in oven and bake until tops are golden brown and crisp, 12 minutes. (start checking them after minutes as ovens vary. You want them to be a nice golden brown but not too brown – check the picture above for the right color.)
   9. Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve warm and enjoy!

Notes

Recipe adapted from Cooks Illustrated via Serious Eats.

* If you don’t have buttermilk, make your own. Place 1 tablespoon of fresh lemon juice or vinegar in a measuring cup. Fill to 1 cup level with milk and stir well. Allow to sit for 5-10 minutes or until slightly thickened. Mixture may curdle a bit, that’s okay! Use in recipes in lieu of buttermilk.

Don’t skip chilling the buttermilk (step 2). It will definitely male a difference. If the buttermilk is not really cold, the little butter globules won’t form.

** I made these biscuits when I was in London visiting my daughter. I learned the all-purpose flour (Plain flour) is a bit different there and it seemed that I needed more, probably closer to 2 1/4 cups.

***These biscuits freeze well. To freeze, place biscuits on a sheet pan spaced at least a half inch from each other. Freeze till frozen, then transfer biscuits to a ziplock bag or air-tight storage container.

****If I am feeling pinched for time, I’ll just pat the dough into a 6-inch circle and use a bench scraper to cut the dough into wedges. I either put these wedges on a sheet pan lined with parchment paper or in a 9-inch cake pan lined with parchment.

Recipe by The Café Sucre Farine at https://thecafesucrefarine.com/2016/02/ridiculously-easy-buttermilk-biscuits-2/

Ingredients

1 cup oil

1 cup sugar (or MUCH less)

4 eggs, beaten (or 3/4 cup water + 4 Tbsp ground flax — mix and let sit 5 minutes before adding to mix)

6 cups oatmeal

2 tsp baking powder

2 tsp salt

2 cups milk

1 Tbsp vanilla

2 cans / 2-3 cups fruit, drained* (see variations below)

Instructions

Combine dry ingredients in bowl of stand mixer with paddle attachment.

Combine wet ingredients in a large liquid measuring cup or other container with pour spout.

While mixing on low, slowly add wet ingredients to dry until thoroughly mixed.

Add fruit and mix gently.

Pour into greased pan and bake at 350° for 35-40 minutes

Variations

PUMPKIN SPICE

1 can pumpkin puree

1-2 tbsp pumpkin spice

1 cup chopped pecans

1 cup cranberries, chocolate chips, etc

BANANA NUT

3 Bananas, mashed

1 cup chopped pecans or walnuts

1 tsp banana flavoring (optional)

CHERRY CHOCOLATE or CHERRY ALMOND

1 cup dried cherries or cranberries

1 cup dark or white chocolate chips

OR 1 cup sliced almonds

1 tsp almond extract (optional)

APPLE CINNAMON

3 apples, coarsely diced

1 Tbsp cinnamon

CARAMEL APPLE PIE

1 can Lucky Apple Pie Filling

Reduce sugar to 1/4 cup or leave out

1 Tbsp Pumpkin Pie Spice

1 tsp. cinnamon

1 cup caramel chips

CRANBERRY ORANGE

Substitute orange juice for the milk

Add-ins: 1 cup dried cranberries, 1 cup white chocolate chips

Reduce sugar to 1/2 cup

RAISIN / DATE / PECAN

Add-ins: 2/3 cup each raisins, chopped dates, pecan pieces

Add 2 tsp. cinnamon

DOUBLE CHOCOLATE

Reduce sugar to 1/2 cup

Add: 1/2 cup cocoa powder (I highly recommend 1/4 cup dark cocoa + 1/4 cup regular)

Add: 1+ cups mini or regular chocolate chips or chunks