Type what you have

Ingredients

• ✓ self-rising flour
• plain greek yogurt
• egg white
• everything bagel seasoning

Instructions

1. 1 Using a fork, mix flour and Greek yogurt together in a medium bowl until a crumbly dough forms. If mixture is too thick, add a little more yogurt or if too sticky, add a bit more flour.
2. 2 Transfer dough to a lightly floured work surface, and knead until smooth, 5 to 7 minutes. Divide the dough evenly into 4 balls, rolling and stretching each into 3/4-inch thick ropes that are about 8- to 9-inches long. Connect both ends, pinching and sealing to form a bagel. Brush with egg white, and sprinkle with bagel seasoning.
3. 3 Preheat an air fryer to 280 degrees F (137 degrees C). Line the fryer basket with a parchment liner or spray lightly with cooking spray.
4. 4 Place the bagels in the basket, and cook until golden brown, 15 to 16 minutes. Do not crowd the basket, and cook in two batches if your air fryer is small.
5. 5 Remove to a rack, and cool for about 15 minutes before slicing.

By lutzflcat

Ingredients

• ✓ self-rising flour
• greek yogurt
• egg
• water
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour and Greek yogurt in a large bowl until well blended; transfer dough to a floured work surface. Knead dough for about 5 minutes, adding more flour as needed to keep dough from being too sticky.
3. 3 Divide dough in half; roll each half into a ball. Place each ball on the prepared baking sheet; flatten each to a 1-inch thickness using your hand. It should look like a burger patty.
4. 4 Whisk egg and water together in a small bowl until well mixed; brush over dough patties. Sprinkle tops and sides of dough patties with bagel seasoning.
5. 5 Bake in the preheated oven until nicely browned and a toothpick inserted into centers comes out clean, about 40 minutes. Cool completely.
6. 6 Cut out a circle from tops of each bread bowl with a knife; remove some bread inside circle to make room for soup. Serve soup of choice inside bread bowls.

By Soup Loving Nicole

Ingredients

• ✓ self-rising flour
• dried fruit
• black tea
• cooking spray
• brown sugar
• egg

Instructions

1. 1 Place dried fruit in a bowl and pour in tea; let soak for 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray and line with parchment paper.
3. 3 Beat flour, brown sugar, and egg into fruit mixture until batter is well mixed; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven on the center rack until a skewer inserted into the center comes out clean, 1 1/4 to 1 1/2 hours.

By graciethebaker

Ingredients

• ✓ self-rising flour
• cooking spray
• white sugar
• fruity beer
• strawberry
• basil
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Stir flour and white sugar together in a large mixing bowl. Pour in beer and stir. Add strawberries and basil and stir until well combined; batter will be stiff and sticky. Scoop batter into the prepared loaf pan. Sprinkle the top generously with coarse sugar.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By Tammy Lynn

Ingredients

• ✓ self-rising flour
• tea
• currant
• raisin
• demerara sugar
• egg

Instructions

1. 1 Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
3. 3 Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
4. 4 Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.

By Femmie London

Ingredients

• ✓ self-rising flour
• white sugar
• butter
• raisin
• egg
• milk
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round baking dish.
2. 2 Mix self-rising flour, sugar, and butter in a large bowl with a pastry cutter until the mixture resembles coarse crumbs. Stir in raisins.
3. 3 Whisk egg with 1 cup of milk in a separate bowl. Lightly mix milk mixture into flour mixture until it holds together. Place dough in prepared baking dish, and brush top with 1 tablespoon of milk for a nice golden brown crust.
4. 4 Place bread into the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for 1 hour. Let cool before serving.

By Katherine Fallon Tobiasen

Ingredients

• ✓ self-rising flour
• cooking spray
• sugar
• rosemary
• beer
• apple
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
2. 2 Sift flour, sugar, and rosemary together into a large bowl. Stir in beer until combined. Stir in apple and Cheddar cheese until well combined; batter will be stiff and sticky. Transfer batter to the prepared loaf pan.
3. 3 Bake in the preheated oven until top is golden brown, 55 to 60 minutes. Remove from oven; pour melted butter on top. Bake 3 to 5 minutes more.

By Tammy Lynn

Ingredients

• ✓ self-rising flour
• plain greek yogurt
• granulated garlic
• italian seasoning
• salt
• butter
• olive oil
• parsley
• garlic granule

Instructions

1. 1 Combine flour, yogurt, garlic granules, Italian seasoning, and salt in a bowl; mix to combine.
2. 2 Dust work surface with more flour. Transfer dough to work surface. Knead dough for 8 to 10 minutes with the palm of your hand. Add more flour (1 teaspoon at a time) as needed to keep dough from being too sticky.
3. 3 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat®).
4. 4 Shape dough into a rounded loaf. Using a bench scraper, cut off 8 wedges of dough. Roll each wedge of dough into a rope shape and tie into knots. Place knots onto the prepared baking sheet.
5. 5 Bake in the preheated oven until knots are lightly browned, 10 to 12 minutes.
6. 6 Meanwhile, combine melted butter, oil, garlic granules, and parsley for topping in a small glass bowl. Brush mixture over the warm knots.

By thedailygourmet

Ingredients

• ✓ self-rising flour
• cornmeal
• sugar
• salt
• vegetable oil
• egg
• zucchini
• onion
• cottage cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cast-iron skillet.
2. 2 Combine cornmeal, flour, sugar, and salt in a large bowl; set aside.
3. 3 Whisk oil and eggs together in separate large bowl until smooth; stir in zucchini, onion, and cottage cheese until well combined.
4. 4 Make a well in flour mixture; slowly pour in egg mixture and mix until just combined. Pour batter into the prepared skillet.
5. 5 Bake in the preheated oven until top is lightly browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.

By KATHYSH2000

Ingredients

• ✓ self-rising flour
• butternut squash
• butter
• white sugar
• egg
• milk
• baking soda
• nutmeg

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
3. 3 Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, until mixture is foamy. Pour milk slowly into butter mixture while beating.
4. 4 Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash mixture, folding from the bottom of the bowl to the top. Pour batter into prepared muffin cups.
5. 5 Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

By Franfran

Ingredients

• ✓ self-rising flour
• cooking spray
• sparkling apple cider
• oat flour
• white sugar
• cinnamon
• baking powder
• sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a loaf pan with nonstick spray.
2. 2 Combine self-rising flour, sparkling cider, oat flour, sugar, cinnamon, and baking powder in a large bowl; mix well. Pour batter into the prepared loaf pan. Mix sugar and cinnamon in a small bowl and sprinkle over the top.
3. 3 Reduce the oven temperature to 375 degrees F (190 degrees C). Bake the loaf in the preheated oven for 35 minutes.
4. 4 Remove the loaf and pour melted butter on top. Continue baking for 20 minutes. Cool before slicing.

By thedailygourmet

Ingredients

• ✓ self-rising flour
• sweet potato
• salt
• brown sugar
• buttermilk
• butter
• butter
• butter
• pomegranate molasses
• pomegranate juice
• pomegranate seed

Instructions

1. 1 Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
2. 2 Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
3. 3 Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
4. 4 Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
5. 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
6. 6 Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
7. 7 Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
8. 8 Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

By John Mitzewich

Ingredients

• ✓ self-rising flour
• salt
• butter
• milk
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Stir flour and salt together in a large bowl. Rub in butter until mixture resembles coarse crumbs. Make a well in the center; pour in milk and water, then stir until dough comes together.
3. 3 Turn dough out onto a lightly floured surface and form into an 8-inch-diameter round loaf. Place loaf onto the prepared pan; cut a cross in the top using a sharp knife.
4. 4 Bake in the preheated oven for 25 minutes; lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

By Warren Lower

Ingredients

• ✓ self-rising flour
• cooking spray
• lemon soda
• heavy cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
2. 2 Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
3. 3 Bake in the preheated oven until golden, 10 to 12 minutes.

By purplepiscean

Ingredients

• ✓ self-rising flour
• ✓ self-rising flour
• orange juice
• orange juice
• white sugar
• salt
• cooking spray

Instructions

1. 1 Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl.
2. 2 Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes.
3. 3 Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.

By jacki

Ingredients

• ✓ self-rising flour
• yogurt
• egg
• white sugar
• vanilla sugar
• salt
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, yogurt, eggs, sugar, vanilla sugar, and salt in a large bowl; mix well. Set the dough aside for 30 minutes.
3. 3 Form dough into 2-inch balls.
4. 4 Heat vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. Deep-fry sufganiyot, in batches, in hot oil until golden brown, about 3 minutes, turning them halfway through.
5. 5 Use a slotted spoon to transfer donuts to a paper towel-lined plate; repeat with remaining dough.
6. 6 Enjoy!

By Mel Levy

Ingredients

• ✓ self-rising flour
• egg
• vegetable oil
• sugar
• vanilla sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 liter baba pan OR a 9 inch Bundt pan.
2. 2 In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside. Pour remaining batter into prepared pan. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the pan. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Cheryl

Ingredients

• ✓ self-rising flour
• butter
• white sugar
• baking powder
• salt
• pumpkin
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, 15 to 20 minutes.

By Krissy Rodgers

Ingredients

• ✓ self-rising flour
• date
• brown sugar
• margarine
• water
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
2. 2 In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 45 minutes. Allow to cool.

By Joan

Ingredients

• ✓ self-rising flour
• confectioners' sugar
• butter
• egg
• milk
• water
• golden syrup
• brown sugar
• lemon juice
• butter

Instructions

1. 1 In a medium bowl, stir together the flour and confectioners' sugar. Make a well in the center. Combine the melted butter, egg and milk; pour into the well. Use a knife to stir until just combined. Set the dumpling mixture aside.
2. 2 In a large saucepan, over medium-high heat, mix together the water, golden syrup, brown sugar and lemon juice until well blended. Add the remaining 1/4 cup of butter, and bring the mixture to a boil. Once the mixture is boiling, carefully drop heaping tablespoons of the dumpling mix into the sauce. Reduce heat to low, cover and cook for 10 minutes, or until the dumplings have risen and cooked through. Ladle syrup over the dumplings occasionally while cooking.

By Dan K

Ingredients

• ✓ self-rising flour
• butter
• white sugar
• brown sugar
• egg
• ginger
• salt
• crystallized ginger
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
3. 3 Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ElaineDale

Ingredients

• ✓ self-rising flour
• oil
• wooden stick
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• lard
• shortening
• hot dog

Instructions

1. 1 Heat oil in a deep fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
2. 2 Stir together flour, self-rising flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add buttermilk, beaten egg, and lard; stir until batter is smooth. Set aside to rest briefly.
3. 3 Meanwhile, insert a wooden stick into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help batter stick.
4. 4 Dip each hot dog into batter and allow excess to drip off. If batter is not sticking, roll hot dogs in a little bit of flour first.
5. 5 Fry hot dogs, a few at a time, in hot oil until golden brown and heated through, 5 to 6 minutes. If hot dogs are very brown on the outside and cold on the inside, oil is too hot. Adjust temperature as needed.

By mandas stuff

Ingredients

• ✓ self-rising flour
• vanilla ice cream

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. 2 Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By lori91761

Ingredients

• ✓ self-rising flour
• vanilla ice cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking.
3. 3 Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet.
4. 4 Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

By pinkdazzi

Ingredients

• ✓ self-rising flour
• whole-milk greek yogurt

Instructions

1. 1 Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
2. 2 Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick.
3. 3 Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

By Kim

Ingredients

• ✓ self-rising flour
• heavy cream

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
3. 3 Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
4. 4 Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.

By Yoly

Ingredients

• ✓ self-rising flour
• beer

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour and beer together in a bowl until just combined; batter will be lumpy.

By chrisBadenoch

Ingredients

• ✓ self-rising flour
• butter
• sour cream

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir the flour, butter, and sour cream together in a bowl until blended. Scoop the batter into ungreased cupcake tins.
3. 3 Bake in the preheated oven until puffed and golden brown, 20 to 30 minutes.

By Katie-Kate

Ingredients

• ✓ self-rising flour
• milk
• mayonnaise

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan.
2. 2 In a medium bowl, stir together the flour, milk, and mayonnaise. Spoon into the 5 prepared muffin cups.
3. 3 Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.

By Peach822

Ingredients

• ✓ self-rising flour
• shortening
• milk

Instructions

1. 1 Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
2. 2 Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

By Brenda